Was watching some Bad News videos. A comment on one was about a scene where there's an argument about getting only one sausage
It's true, I was the second man on the hotplate.A chef at Ascension look out camp got dragged across the hotplate back in the early eighties by one of Them for rapping the knuckles of said Them with a spatula and coming out with the obligatory statement of "Only one sausage".
A chef at Ascension look out camp got dragged across the hotplate back in the early eighties by one of Them for rapping the knuckles of said Them with a spatula and coming out with the obligatory statement of "Only one sausage".
the bacon at some units used to scare me.I used to love the sausages in Omagh. I hated them in training at Catterick because they were usually pink.
We got to Tidworth and, whilst cooked properly, the sausages were fúcking disgusting. I asked the master chef whose name suggested he was crackers, sounds like butter, politely. Told me he thought the sausages were sh¡t too, but it's what were provided to him.
I largely gave up army breakfast at this point. Certainly I never attended regularly.
Bet you still only got one sausage, though . . .I was honoured to be chosen as a ration store man at 3 AFA, cushy job, half a days work on the computer (catpac) and the occasional trip to collect food with a 4 tonner.
Apparently I'd get to decide if I went on exercise or not,
I ended up in from the of the CO for asking not to be the ration store man.
Bet you still only got one sausage, though . . .
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Don't ask me, every unit I worked at, breakfast was a one man show, fried eggs cooked by the lads themselves, poached and boiled to order. Bacon cooked under the grill, sausages in the fryer, everything else was done in the steamer. We only got streaky bacon in the main cookhouse, trayed up and grilled until slightly brown. Whilst breakfast was going on, I'd be busy getting lunch stuff prepped with an occasional visit to the hotplate to see what needed replenishing.the bacon at some units used to scare me.
I worked at malton bacon factory the summer before I went full time so was very intimate with the process from pig to packet and I have no idea which part of the pig if indeed it was regular pig they made army bacon from, come to think of it when was chernobyl?
and how the fcuk can you get the yolk of an egg rock hard while the white stays runny - its against the laws of physics.
where's joker - answers must be had.