It would be of great interest to see how you'd turn out a true rendition of the Classic Bacon Sarnie - just suggesting. We uneducated in the Far Frozen North might like to learn from such a pic. pix
Already explained, but this is the soup base I use:Looks great, but what is Kombu and gyoza?
Sesame oil does have a strong flavour. I started diluting it with veg oil, and have been reducing the amount of sesame ever since. Now using the merest splash just to get a hint of the taste, but I can still tell it’s there.Already explained, but this is the soup base I use:
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It’s mixed with water in different proportions depending on type of dish being made.
The dumplings can be found frozen in oriental shops, a big bag costs less than a pack of six of the things from Waitrose. They can be boiled like filled pasta, I also like to give them a quick fry although this time I used a mix of toasted sesame & vegetable oil & the sesame taste a bit too prominent so may use just vegetable oil in future.
Vegetables were from a frozen stir fry pack from Tesco. I added the spring onions as I’d prepped the meal before going out so the veg was getting onto the brown scale & didn’t look good, it would still be a perfectly good meal without using just stuff from stores.
All-in-all tasty & a jolly sight healthier than the average quick meal. I’ve had a rotten cold for a while, & the five spice really perked me up
My good fellow, you are the last person to be criticising the brownness of another chap's gravy.My fence could do with a lick of creosote if you're free next weekend.
Payment in kind to include beers & fish and chips, gravy optional.
It's a fair cop, though I prefer my mate Lucifer's saying, 'Go on, go on, you know you want to, what harm could it possibly do?'
There was a cracking cafe 'The Barracks' that has sadly now closed, in the old grounds of the former RRF museum on the Bury/Bolton road(A580) who used to do a superb black pudding, poached egg, on artisan bread with a lush 'benedict' sauce(ish).As long as it's topped wi' a runny Degg*, it's good to go.
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* Fry Degg, Poach Degg, Bile Degg . . . . .
As a Fusilier of 30 years, I weep.There was a cracking cafe 'The Barracks' that has sadly now closed, in the old grounds of the former RRF museum on the Bury/Bolton road(A580) who used to do a superb black pudding, poached egg, on artisan bread with a lush 'benedict' sauce(ish).
Sadly the owners turned it over as a cafe for the employees of the old museum building.
Prior to its closure, Mrs Biff and I were in there every other day, when we could find a seat. It was always well covered whatever time we visited, they must have been coining it in. I hope the owners are crying in their toilet pans.
If I had been handling it, I'd have expanded the cafe and fcuked off the business park, such was their performance. They managed a great image of the old bury road barracks and the menu and surroundings reflected this.
FYI, the b@stards shut it to the public!!