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Post by stuartB on Oct 21, 2010 19:39:06 GMT
Hugh on River Cottage Every Day is currently doing a great section on cooked breakfasts. quite a variety  |
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Dave
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Post by Dave on Dec 24, 2010 13:12:06 GMT
It’s a good job none of you breakfast purists were with me yesterday, as you would have disowned me and went and sat on another table. Yesterday being the last day at work and as always only working until 12pm, the boys all went on the annual pilgrimage to the café on the Brunel Industrial Estate. Until about two years ago it operated in a portacabin, but then moved into a proper building on the site right next door. The Toolfix staff are all well known to the two ladies who own and run it, as they get food from there during the working week. It’s mostly from the takeaway menu Not me as I take a packed lunch with me and also may use snack wagons parked in lay-bys or from vans that tour industrial estates in all the towns etc I call at. The café is only a very short walk away from the Toolfix unit and off we all set to go and have an English breakfast paid for by the two bosses. Pete the elder of the two young lads who work for Toolfix, was soon shouting out to the two bosses to slow down and take shorter steps, as they were leaving little Dave behind. I was the last one in through the door and as soon as those two ladies set eyes on me, they remembered me from last year and all the other ones before. “Why have you brought the troublesome one with you” they shouted out to my bosses. Well joker Dave swung into action and was soon enjoying some light hearted banter with the two girls. Time to order our food and the other four got their orders in first, four jumbo English breakfasts at £5 each. She stood over me that lady and said” I know your order is not going to be straight forward I feel it in my water” “I would like a pick and mix breakfast thank you” I told her. “Pick and bloody mix love, best you go to Woolworths for that then” she replied. Carol will tell you I’m a very fussy eater and there are so many things I don’t like. So what did I order? Two hash browns Three sausages Two eggs Beans Toast Coffee Bloody lovely I can tell you  |
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chelstongull
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Post by chelstongull on Sept 10, 2012 19:07:13 GMT
Weren't we going to go for a breakfast one day - would be an interesting experience? Wildebeeste - if you want to see food demolished in a military grammer school order, watch Jon demolish a Weatherspoons Fat Bas*ard Super Mix Grill with 10lb of meat and a bucket of fries, Our own Man vs Food  |
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Post by jmgull on Sept 10, 2012 21:47:02 GMT
Funny someone should post on this thread today.... I'm still in shock from an "incident" whilst having a fry up with a colleague in Bristol this morning, over the years we've seen some quite terrible breakfast "etiquette" - Budleigh's minty spuds....Barton's egg on top of beans - even scrambled eggs with a fry up! I thought I'd seen it all..... He took me to his "local" caff - it was pretty rough arsed to be honest, but hey ho! i was starved. It offered a standard formation......lge breakfast with toast £4.95 - sent the hapless plum tom to the bench, replaced with an extra sausage "up top" and instructed the middle aged, slightly bored waitress to make sure the eggs were runny and a safe distance from the beans....as of course, one does. She then turned to my mate...."Usual for you is it Ray?" (I've changed his name to protect his identity) - "Lovely" thanks he replied with, what struck me as, an unusual glint in his eye. So the breakfast arrived..... sadly my instruction to keep the fried egg away from his nemesis.....the baked bean sauce, was not strictly adhered to  - the eggs were quickly and carefully lifted into the back 4 and on to the fried bread for safety....thankfully  . Ray.........didn't have fried bread with his, at first glance.......conventional looking formation.......he didn't have toast either  - there in the middle of his plate were two fried eggs sitting on top of..........all things - garlic f**k**g bread  |
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Jon
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Post by Jon on Nov 15, 2012 0:24:42 GMT
I got distracted posting on another thread the other day and forgot to put up my comments on the important stuff - the trip to Oxford.
On the face of it is was pretty standard fare - the same old formation with no sparkle and no surprises.
There were none of those extra potato-based products (farls, colcannon, bubble and squeak) that give the extra interest - just hash browns. Not even any fried bread.
So you'd think you'd be looking at mid-table at best - possibly a relegation scrap.
But actually the basics were all done very well. Eggs cooked just right - hard whites soft yolks. Bacon lean and a bit crispy without being dry. Hash browns not too dry. Sausages (two types) tasty and mushrooms very tasty.
But better than that, there was something quite exceptional that didn't really sink in until I was halfway through clearing the plate - but it was a little something very important to me that lifted the breakfast up into a promotion contender.
I assembled my plateful in the usual careful manner with a strong line of sausages and hash browns through the midfield to avoid contamination of the eggs with baked bean juice. As some of you may know, this is a problem that preoccupies me greatly.
It was only late into the game that I realised that my efforts had not been necessary. Amazingly, the little stack of beans carefully placed at the very edge of the plate had seeped no tomato juice in the direction of the eggs whatsoever. The beans stayed put.
Luckily it was a two night stay, so on the second morning I was able to take a more relaxed approach to the placement of items on the plate.
Has anyone encountered such a phenomenon before? How did they do that? Is it a particular brand of beans that makes Heinz look like watery value beans? Were the beans simmered for hours to evaporate any excess liquid content? Was a little cornflour or some other thickening agent added?
I don't know, but the resulting consistency raised the breakfast to another level.
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Post by stefano on Nov 15, 2012 0:36:12 GMT
I don't know, but the resulting consistency raised the breakfast to another level. That's the only thing missing from our promotion push this season! |
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davethegull
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Post by davethegull on Nov 15, 2012 4:35:06 GMT
I got distracted posting on another thread the other day and forgot to put up my comments on the important stuff - the trip to Oxford. On the face of it is was pretty standard fare - the same old formation with no sparkle and no surprises. There were none of those extra potato-based products (farls, colcannon, bubble and squeak) that give the extra interest - just hash browns. Not even any fried bread. So you'd think you'd be looking at mid-table at best - possibly a relegation scrap. But actually the basics were all done very well. Eggs cooked just right - hard whites soft yolks. Bacon lean and a bit crispy without being dry. Hash browns not too dry. Sausages (two types) tasty and mushrooms very tasty. But better than that, there was something quite exceptional that didn't really sink in until I was halfway through clearing the plate - but it was a little something very important to me that lifted the breakfast up into a promotion contender. I assembled my plateful in the usual careful manner with a strong line of sausages and hash browns through the midfield to avoid contamination of the eggs with baked bean juice. As some of you may know, this is a problem that preoccupies me greatly. It was only late into the game that I realised that my efforts had not been necessary. Amazingly, the little stack of beans carefully placed at the very edge of the plate had seeped no tomato juice in the direction of the eggs whatsoever. The beans stayed put. Luckily it was a two night stay, so on the second morning I was able to take a more relaxed approach to the placement of items on the plate. Has anyone encountered such a phenomenon before? How did they do that? Is it a particular brand of beans that makes Heinz look like watery value beans? Were the beans simmered for hours to evaporate any excess liquid content? Was a little cornflower or some other thickening agent added? I don't know, but the resulting consistency raised the breakfast to another level. Jon, i may have the answer for you. I had a similar conversation about a bean juice seepage problem we were having with our breakfast buffet. Our Chef (english) came up with the "it's not rocket science" solution. He drained the excess juice from the beans before presentation thus achieving a more firm, yet just right, consistancy. There can be nothing worse than runny beans on a breakfast plate. |
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Rags
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Post by Rags on Nov 15, 2012 11:16:29 GMT
[quote author=jon board=pop thread=3740 post=98199 time=1352939082 ]I assembled my plateful in the usual careful manner with a strong line of sausages and hash browns through the midfield to avoid contamination of the eggs with baked bean juice. As some of you may know, this is a problem that preoccupies me greatly.[/quote] 4-5-1, 4-4-2... Scone, jam, cream; scone, cream, jam... Bean sauce with egg yolk, bean sauce without egg yolk... Will the arguments never end? For my part, I can say without any fear of contradiction that I enjoy a cooked breakfast more when I can mix my runny eggs with the baked bean sauce and them mop the resultant fluid up with a bit of toast. Why, oh why, would anyone want to keep them separate?!  |
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Post by lambethgull on Nov 15, 2012 11:59:48 GMT
Re: beans. There's no need for special varieties, drainage or sieves, you just keep them on a low heat and stew off the extra liquid (takes up to 30 mins); result: tastier beans because the sugars and salt are more concentrated, beans that stay in one place on the plate  |
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Post by jmgull on Nov 15, 2012 14:29:01 GMT
Re the bean problem jon - the chefs and people that generally can (or can be arsed to) cook a proper breakfast have come up with good solutions - drain the beans, cook slowly etc. However, this is an unnecessary burden to place on your local cafe/greasy spoon - not sure about anyone else but I still get a "look" when I insist on the sausages forming a barrier to pen the beans in like 2 big centre halves protecting the playmaker (sumptious runny egg) from needless bean seepage/infestation. I fear that if I ask them to drain or slowly cook my beans too, it might result in possibly a foreign body or unwanted team member infiltrating my breakfast XI  The solution is simple, whilst researching an added value product range (wholesale baked beans were part of it) the feedback we got was that Chefs/Cafe's/Restaurants do not tend to like to use beans with an abundance of juice in them - so Heinz was out of the question. KTC brand baked beans are top quality and low on juice and are slowly but surely now taking over in Torbay and surrounding areas - I would not be as crass as to use this forum for free advertising but if you want them, get your chef/local cafe owner to get 'em in - contact details available by pm |
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Deleted
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Post by Deleted on Nov 15, 2012 16:40:00 GMT
Speaking of scones I did an in-depth pronunciation survey when in Nuke-us-all recently. Two respondents - he from St Helen's; she from Peterlee - and they both favour "scon" as opposed to "scone". Perhaps that's the effect of living too close to Jesmond.......
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Deleted
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Post by Deleted on Nov 15, 2012 16:42:31 GMT
You're making me hungry. Any chance of a good Hog's Pudding in Leeds before I go home later? Wait I think I've an "app" for that sort of thing......
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Jon
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Post by Jon on Nov 16, 2012 0:19:21 GMT
I enjoy a cooked breakfast more when I can mix my runny eggs with the baked bean sauce Bleddy heathen. The egg yolk complements the bacon and the bean juice complements the sausage - but how could a bleddy veggie understand the finer points of a Full English? |
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Jon
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Post by Jon on Nov 16, 2012 0:22:32 GMT
Aside from Rags' nonsense, thanks for the sensible comments - some in depth knowledge of baked beans on this forum.
I don't think Davethegull has quite got it - it was the texture of the juice rather than the quantity.
I'll go with Lambie and jmgull - longer cooking time and possibly a different brand.
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Jon
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Post by Jon on Nov 16, 2012 0:27:47 GMT
I think I've an "app" for that sort of thing...... Did your app point you at the Fork Handles on Saturday after someone was buggar all use in pointing you in the right direction? After getting my bearings, I think it was probably on your road to the station, wasn't it? The Mrs isn't too keen on Wetherspoons, but I managed to convince her that the lad was missing his mum's cooking so much that he needed feeding up on steak and Guinness. Arguably, I don't really need feeding up, but I did manage to tuck away a very nice 10 oz t-bone. I would have gone for the Weatherspoons Monster mixed grill, but I needed to leave room for a Full English the next morning. |
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- the eggs were quickly and carefully lifted into the back 4 and on to the fried bread for safety....thankfully 
- there in the middle of his plate were two fried eggs sitting on top of..........all things - garlic f**k**g bread 
