DOZEY Posted March 31, 2009 Share Posted March 31, 2009 If I make it myself, crispy bacon & red sauce, but if I go to a greasy spoon probably square sausage & brown or haggis & red. My wife is a fan of totty scone & scrambled egg, doesn't float my boat though. Any further sugestions? Those turkey bacon rashers aren't no substitute for crispy bacon imo. Link to comment Share on other sites More sharing options...
Gavsy Van Gaverson Posted March 31, 2009 Share Posted March 31, 2009 Been done at least 50 times before. JKBs conclusion has always been. Bacon is best, with Brown Sauce. Thread Closed. Link to comment Share on other sites More sharing options...
tommythejambo Posted March 31, 2009 Share Posted March 31, 2009 Black Pudding and Tattie Scone/Bacon/Fried Egg double deckers. With either tomato or brown sauce. Superb. Link to comment Share on other sites More sharing options...
DOZEY Posted March 31, 2009 Author Share Posted March 31, 2009 Been done at least 50 times before. JKBs conclusion has always been. Bacon is best, with Brown Sauce. Thread Closed. tastes change though, but I'm going with your sugestion grilled and crispy, and a mug of earl grey to wash it down with. There used to be a van outside B&Q Chesser that did gut busters. A 10'' bap with link, square, mushrooms, beans, bacon, tomato, black puding & totty scone. Truly superb, mmmm. Link to comment Share on other sites More sharing options...
DOZEY Posted March 31, 2009 Author Share Posted March 31, 2009 tastes change though, but I'm going with your sugestion grilled and crispy, and a mug of earl grey to wash it down with. There used to be a van outside B&Q Chesser that did gut busters. A 10'' bap with link, square, mushrooms, beans, bacon, tomato, black puding & totty scone. Truly superb, mmmm. I forgot fried egg Link to comment Share on other sites More sharing options...
Gavsy Van Gaverson Posted March 31, 2009 Share Posted March 31, 2009 tastes change though, but I'm going with your sugestion grilled and crispy, and a mug of earl grey to wash it down with. There used to be a van outside B&Q Chesser that did gut busters. A 10'' bap with link, square, mushrooms, beans, bacon, tomato, black puding & totty scone. Truly superb, mmmm. Indeed there was. I tried the 'gut buster' on more than occassion. A truly great breakfast. Link to comment Share on other sites More sharing options...
scottish_chicP Posted March 31, 2009 Share Posted March 31, 2009 Sounds like a heart attack in a roll!! Link to comment Share on other sites More sharing options...
DOZEY Posted March 31, 2009 Author Share Posted March 31, 2009 Sounds like a heart attack in a roll!! Pretty much. Should've came with a government health warning. ''broon sauce son?'' ''na, can I have an aspirin to thin my blood in my clogged arteries please?'' Link to comment Share on other sites More sharing options...
cosanostra Posted March 31, 2009 Share Posted March 31, 2009 Bacon, black pudding and brown sauce. Link to comment Share on other sites More sharing options...
Tynecastle Valhalla Posted March 31, 2009 Share Posted March 31, 2009 scrambled egg roll with tomato sauce Link to comment Share on other sites More sharing options...
DOZEY Posted March 31, 2009 Author Share Posted March 31, 2009 scrambled egg roll with tomato sauce oooooooooooh em mmmmmmmmmm, sounds like that would work, needs to be home made scrambled egg for me, I'm very fussy about scrambled egg or bacon. Link to comment Share on other sites More sharing options...
Victorian Posted March 31, 2009 Share Posted March 31, 2009 If I make it myself, crispy bacon & red sauce, but if I go to a greasy spoon probably square sausage & brown or haggis & red. My wife is a fan of totty scone & scrambled egg, doesn't float my boat though. Any further sugestions? Those turkey bacon rashers aren't no substitute for crispy bacon imo. no such thing. do you mean tomato ketchup? Link to comment Share on other sites More sharing options...
The People's Chimp Posted March 31, 2009 Share Posted March 31, 2009 It all depends won whether it's at home or not. At home, probably bacon and black pudding, sometimes with a tattie scone but recently I've been moving towards a thick link sausage and some of that tiptree ketchup. Cracking. Out of the house and it's bacon and tattie scone all the way. with ketchup. And I agree with Vic. the phrase "red sauce" is an abomination. Link to comment Share on other sites More sharing options...
DOZEY Posted March 31, 2009 Author Share Posted March 31, 2009 no such thing. do you mean tomato ketchup? Same thing like, red or brown sauce, but aye, and it should idealy be Heinz red, or HP brown. Interesting fact: HP Sauce has gone up 50% in price over the last 12 Months. 50% Link to comment Share on other sites More sharing options...
Tiberius Stinkfinger Posted March 31, 2009 Share Posted March 31, 2009 Philadelphia Cream Cheese & cucumber with a lovely chilled glass of cranberry juice. Link to comment Share on other sites More sharing options...
DOZEY Posted March 31, 2009 Author Share Posted March 31, 2009 It all depends won whether it's at home or not. At home, probably bacon and black pudding, sometimes with a tattie scone but recently I've been moving towards a thick link sausage and some of that tiptree ketchup. Cracking. Out of the house and it's bacon and tattie scone all the way. with ketchup. And I agree with Vic. the phrase "red sauce" is an abomination. Careful with the links Liquidator, watched a show with Richard Hammond about what's in sausages, and it's well worth paying the extra ten pence or so for decent butcher meat. I dare say if you bought Tesco/Asda finest cumberlands they would be of decent quality too, but was quite alarming that some of our hospitals are serving up sausage that is 20% sausage, not 20% meat, but 20% sausage, 80% filler. The part that is sausage probably comes from the waste too like snouts, tails, trotters, offal and eyes, it put me right off and I was a huge sausage fan. I try to stick to butchers beef lornes now. Link to comment Share on other sites More sharing options...
Stuart Lyon Posted March 31, 2009 Share Posted March 31, 2009 A totty scone sounds delicious especially if one could be the filling! Link to comment Share on other sites More sharing options...
rossi_1983 Posted March 31, 2009 Share Posted March 31, 2009 Sausage, black pudding and a fried egg Link to comment Share on other sites More sharing options...
Ribble Posted March 31, 2009 Share Posted March 31, 2009 Careful with the links Liquidator, watched a show with Richard Hammond about what's in sausages, and it's well worth paying the extra ten pence or so for decent butcher meat.I dare say if you bought Tesco/Asda finest cumberlands they would be of decent quality too, but was quite alarming that some of our hospitals are serving up sausage that is 20% sausage, not 20% meat, but 20% sausage, 80% filler. The part that is sausage probably comes from the waste too like snouts, tails, trotters, offal and eyes, it put me right off and I was a huge sausage fan. I try to stick to butchers beef lornes now. Complete baws! NHS specifications are a minimum of 50% meat in beef sausages and 65% for pork sausages! Far better than most non-premium supermarket sausages that have only around 30-35% meat content. Link to comment Share on other sites More sharing options...
The People's Chimp Posted March 31, 2009 Share Posted March 31, 2009 Careful with the links Liquidator, watched a show with Richard Hammond about what's in sausages, and it's well worth paying the extra ten pence or so for decent butcher meat.I dare say if you bought Tesco/Asda finest cumberlands they would be of decent quality too, but was quite alarming that some of our hospitals are serving up sausage that is 20% sausage, not 20% meat, but 20% sausage, 80% filler. The part that is sausage probably comes from the waste too like snouts, tails, trotters, offal and eyes, it put me right off and I was a huge sausage fan. I try to stick to butchers beef lornes now. It's cool. I stick to the premium sausages, or as you say, get them from the butchers. Link to comment Share on other sites More sharing options...
DOZEY Posted March 31, 2009 Author Share Posted March 31, 2009 Complete baws! NHS specifications are a minimum of 50% meat in beef sausages and 65% for pork sausages! Far better than most non-premium supermarket sausages that have only around 30-35% meat content. Only going by what was on the show, I take it that you never watched it then. Link to comment Share on other sites More sharing options...
Ribble Posted March 31, 2009 Share Posted March 31, 2009 Only going by what was on the show, I take it that you never watched it then. Nope, but I know that the show you quoted is incorrect, I tender the food contracts for NHS Scotland and have the specifications in front of me. We also spot check all meat products and have them sent away for chemical analysis to check meat/fat content etc. Sounds like the show was scaremongering a bit tbh ! Link to comment Share on other sites More sharing options...
JT's & Irons Posted March 31, 2009 Share Posted March 31, 2009 Black Poodin, Tattie Scone and Fried Egg. Monster roll. Bit brown sauce on side of plate. Link to comment Share on other sites More sharing options...
Mac_fae_Gillie Posted March 31, 2009 Share Posted March 31, 2009 This thread is pointless... Bacon and Brown sauce wins every time... some posh gits have egg as well,there is a recession you know:hammer: Link to comment Share on other sites More sharing options...
DOZEY Posted March 31, 2009 Author Share Posted March 31, 2009 Nope, but I know that the show you quoted is incorrect, I tender the food contracts for NHS Scotland and have the specifications in front of me. We also spot check all meat products and have them sent away for chemical analysis to check meat/fat content etc. Sounds like the show was scaremongering a bit tbh ! It wasn't NHS Scotland it was England. He tested two schools in Scotland though, One in Dumfries & one in Edinburgh and both faired very well. Think the point he was making though is what I would call pork and what sausage makers would call pork were two completely different things. I would imagine pork mince to come from loins, shoulders etc, but the sausage pork came from snout, genitalia, tail, eyes, offal etc. Link to comment Share on other sites More sharing options...
Del1812 Posted March 31, 2009 Share Posted March 31, 2009 Bacon and Fried Egg Roll. Buttered on both sides of the roll. There has to be a runny yoke. The bacon must be crispy. Served with tomato sauce. FACT Link to comment Share on other sites More sharing options...
Gavsy Van Gaverson Posted March 31, 2009 Share Posted March 31, 2009 Bacon and Fried Egg Roll. Buttered on both sides of the roll. There has to be a runny yoke. The bacon must be crispy. Served with tomato sauce. FACT Fine until your last comment. Then it went all Gay. Link to comment Share on other sites More sharing options...
Del1812 Posted March 31, 2009 Share Posted March 31, 2009 Also like having a big fry up served with one buttered (on both sides of course) roll. I then proceed to take around half from every single piece of food on the plate to make the grandaddy of all rolls. My last effort included: One rasher of bacon One, cut in half, link sausage Half a square sausage One Potato Scone Half a black pudding Some Beans And tomato sauce Link to comment Share on other sites More sharing options...
Bigsmak Posted March 31, 2009 Share Posted March 31, 2009 Its not time again for that brilliant thread that is... Red or Brown sauce on your Bacon Roll? Is it? http://www.hmfckickback.co.uk/showthread.php?t=9997 Link to comment Share on other sites More sharing options...
The Merse Posted March 31, 2009 Share Posted March 31, 2009 Its not time again for that brilliant thread that is... Red or Brown sauce on your Bacon Roll? Is it? http://www.hmfckickback.co.uk/showthread.php?t=9997 Anyone who calls it red sauce deserves a swift kick in the nads, imo. Link to comment Share on other sites More sharing options...
Del1812 Posted March 31, 2009 Share Posted March 31, 2009 Fine until your last comment. Then it went all Gay. Know it's a bit odd but I have always preferred a more sweet taste in my food, hence the red sauce. Link to comment Share on other sites More sharing options...
Moriarty Posted March 31, 2009 Share Posted March 31, 2009 Fine until your last comment. Then it went all Gay. i concur. has to be: BROON!!! Link to comment Share on other sites More sharing options...
cosanostra Posted March 31, 2009 Share Posted March 31, 2009 Fine until your last comment. Then it went all Gay. hahahahaha!!! Superb Gav. Link to comment Share on other sites More sharing options...
Jamboy81 Posted March 31, 2009 Share Posted March 31, 2009 Fine until your last comment. Then it went all Gay. Tom sauce pishes all over Brown which smells like sh*t. Tom sauce on a Bacon Roll, BBQ or sweet chilli on anything else. Link to comment Share on other sites More sharing options...
Moriarty Posted March 31, 2009 Share Posted March 31, 2009 Tom sauce pishes all over Brown which smells like sh*t. Tom sauce on a Bacon Roll, BBQ or sweet chilli on anything else. tomato sauce on a bacon roll is Link to comment Share on other sites More sharing options...
Ali-1874 Posted March 31, 2009 Share Posted March 31, 2009 Crispy bacon and fried egg with a runny yoke. No sauce for me, don't think brown or tomato sauce with egg works for me. I had a sausage, bacon and egg roll in Spain last year for breakfast. Was amazing. Link to comment Share on other sites More sharing options...
S.N.T.H. Posted March 31, 2009 Share Posted March 31, 2009 Haggis and tatty scone for me. Link to comment Share on other sites More sharing options...
JWL Posted March 31, 2009 Share Posted March 31, 2009 Crispy bacon and fried egg doubler for me with HP sauce but I also have a hankering for a sausage (from the butchers) and plum tomato with HP. Link to comment Share on other sites More sharing options...
Le Chat Posted March 31, 2009 Share Posted March 31, 2009 Bacon, black pudding and brown sauce. The balls. Link to comment Share on other sites More sharing options...
Tazio Posted March 31, 2009 Share Posted March 31, 2009 A nice soft roll butter, lorne sausage and feck all else except a bit of salt. Though I do like a scrambled egg roll, just a bit tricky to eat when you are trotting up the road late for work. Link to comment Share on other sites More sharing options...
Boaby Ewing Posted March 31, 2009 Share Posted March 31, 2009 Eggs Benedict, with tabasco. Just take the two halves and squish them together. Sorted. Link to comment Share on other sites More sharing options...
Tazio Posted March 31, 2009 Share Posted March 31, 2009 Eggs Benedict, with tabasco. Just take the two halves and squish them together. Sorted. You're in London, right? Link to comment Share on other sites More sharing options...
Boaby Ewing Posted March 31, 2009 Share Posted March 31, 2009 You're in London, right? Sniffing toot off Lily allen's third nip as we speak. That fat ^^^^ Corden ate all the bacon. Link to comment Share on other sites More sharing options...
Coco Posted April 1, 2009 Share Posted April 1, 2009 You're in London, right? Breakfast at the Wolseley - so good AA Gill wrote a book about it ... Link to comment Share on other sites More sharing options...
DOZEY Posted April 1, 2009 Author Share Posted April 1, 2009 I'm going to treat myself to a haggis and totty scone doubler with Tom Sauce the now. White coffee & 3 sugar. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.