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Post by aussie on Jan 4, 2010 17:24:06 GMT
They look too much like turds for my liking, that`s liking not licking!  |
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Post by lambethgull on Jan 4, 2010 17:46:49 GMT
They look too much like turds for my liking, that`s liking not licking! Crikey...black turds, is that what Castlemaine XXXX does to you? |
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Post by aussie on Jan 4, 2010 18:03:51 GMT
They look too much like turds for my liking, that`s liking not licking! Crikey...black turds, is that what Castlemaine XXXX does to you? You never drank Guinness before mate have you? |
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Post by lambethgull on Jan 4, 2010 18:15:54 GMT
Love the stuff mate, stout, porter and dark ales are a staple part of my winter diet. But I'm yet to produce a black pudding!
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Post by papalazarou on Jan 4, 2010 18:34:10 GMT
Being a breakfast chef in a local hotel I believe am qualified to add my thoughts. What is really required for a full breakfast is a very large plate to keep items from cross contaminating with each other. My "Full Monty" breakfast:
2 Rashers Unsmoked (NEVER SMOKED) Back Bacon
2 Runny Fried Eggs
A generous amount of mushrooms
2 Cumberland or Plain Pork Sausage
2 Slices of decent Black Pudding (cheap stuff tastes awful and will not be tolerated!)
2 well cooked Tomatos
2 Hash Browns to help with after match moping up
2 Slices of Fried Bread (served on the sides of the plate to allow the customer to decide how to use them to meet their requirements)
I like to serve my beans in a separate vessel as everyone likes to use them for different means.
Rack of Toast and REAL butter, NO namby pamby sunflower speads for my table thank you!
DONE
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Post by jmgull on Jan 4, 2010 18:49:39 GMT
Being a breakfast chef in a local hotel I believe am qualified to add my thoughts. What is really required for a full breakfast is a very large plate to keep items from cross contaminating with each other. My "Full Monty" breakfast: 2 Rashers Unsmoked (NEVER SMOKED) Back Bacon 2 Runny Fried Eggs A generous amount of mushrooms 2 Cumberland or Plain Pork Sausage 2 Slices of decent Black Pudding (cheap stuff tastes awful and will not be tolerated!) 2 well cooked Tomatos 2 Hash Browns to help with after match moping up 2 Slices of Fried Bread (served on the sides of the plate to allow the customer to decide how to use them to meet their requirements) I like to serve my beans in a separate vessel as everyone likes to use them for different means. Rack of Toast and REAL butter, NO namby pamby sunflower speads for my table thank you! DONE At last....a true pro has spoken  Leave off the black puddings and we're in business. May i suggest dave.....a TFF trip starting with breakfast at Paps hotel either pre home match or pre away trip. Don't want to appear "Trainist" but the breakfast followed by a train trip not involving going to a match leaves me rather cold. |
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Post by papalazarou on Jan 4, 2010 19:03:24 GMT
You can always add and take away, double- up triple- up quad- up JM!!!!
I will have to confess though I work in a Shearings Hotel and this is not the standard breakfast!! This is my dream breakfast and one I would prefer to serve.
The Hotel standard is:
1 Rasher of Bacon
1 Egg
1 Sausage
1 Hash Brown
1 Tomato
Beans
All served on a small plate (hence my large plate dream!) to make it look like more, but it is cooked to the highest quality I can assure you that Sir
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Post by lambethgull on Jan 4, 2010 19:25:47 GMT
Being a breakfast chef in a local hotel I believe am qualified to add my thoughts. What is really required for a full breakfast is a very large plate to keep items from cross contaminating with each other. My "Full Monty" breakfast: 2 Rashers Unsmoked (NEVER SMOKED) Back Bacon 2 Runny Fried Eggs A generous amount of mushrooms 2 Cumberland or Plain Pork Sausage 2 Slices of decent Black Pudding (cheap stuff tastes awful and will not be tolerated!) 2 well cooked Tomatos 2 Hash Browns to help with after match moping up 2 Slices of Fried Bread (served on the sides of the plate to allow the customer to decide how to use them to meet their requirements) I like to serve my beans in a separate vessel as everyone likes to use them for different means. Rack of Toast and REAL butter, NO namby pamby sunflower speads for my table thank you! DONE Nice to know a chef who knows his bacon and sausages Just out of interest, do you happen to know why so many places serving breakfast continue to serve up nasty Danepak bacon and 'catering sausages'? Is is it because they think customers won't know or care, or do they genuinely think they are acceptable? Me, I'd rather eat a decent Cumberland accompanied with a single slice of bread and butter than have a fry-up sullied by cheap and nasty pork products. |
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chelstongull
TFF member
Posts: 6,759
Favourite Player: Jason Fowler
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Post by chelstongull on Jan 4, 2010 19:25:52 GMT
Yep Paps that seems great (please lose the black pudding) - where do we sign up for the SupersizePaps Breakfast Special?
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Post by papalazarou on Jan 4, 2010 19:46:37 GMT
Lambeth: I think it is solely down to budgets mate, although I agree a "Full" only deserves the highest qulaity of products, and I personally would pay the extra few quid for "quality".
Chelston: Nothing would give me more pleasure than to show off my brekkie skills to the TFF. However it would be difficult to get the hotel "on-side". R.E Black Pudding: As i said to JM you can always take away, triple- up or quad-up!!
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AR10
TFF member
Torquay Fans Forum Manager
Posts: 238
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Post by AR10 on Jan 4, 2010 19:51:13 GMT
Paps, see if Baggiebird will let you loose in Boots & Laces kitchen on a Saturday morning. I'd love one of your fry ups ( minus the black pudding) whilst watching Soccer AM, Job done!!
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Post by lambethgull on Jan 4, 2010 19:57:57 GMT
Lambeth: I think it is solely down to budgets mate, although I agree a "Full" only deserves the highest qulaity of products, and I personally would pay the extra few quid for "quality". Fair enough. I just wish there was some sort of code that could be agreed to make us true fry-up officiandos know that it's a catering sausage we'll be getting. Or at least offer us a 'premium option'. I'm sure most of us would be willing to pay a bit extra. |
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Post by papalazarou on Jan 4, 2010 20:15:38 GMT
Lambeth what a excellent idea you may be onto something there mate!! I was also wondering what our fellow fry-up lovers thoughts on the cooking of the bacon? Lightly fried, medium of well done? Personally im a medium to well man.
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Post by papalazarou on Jan 4, 2010 20:16:55 GMT
Ant good idea, but a bit tricky as I work most Saturdays  |
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Post by lambethgull on Jan 4, 2010 20:32:28 GMT
Lambeth what a excellent idea you may be onto something there mate!! I was also wondering what our fellow fry-up lovers thoughts on the cooking of the bacon? Lightly fried, medium of well done? Personally im a medium to well man. I'd probably say medium, because I like a little bit of crisp on my fat, but I don't like my bacon overcooked. A cremated piece of bacon is a very sad thing indeed in my eyes, but then I know those who like their bacon to be crispy all over. |
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