A simple English breakfast

In which I throw everything in the one pan.

Saturday morning is the most sacred part of my week, it is the time where I sit down in front of my weekly feast of fried pork products (although some may argue that it’s not just Saturday I do this).

Most people’s idea of an English breakfast can vary, some people will swear by black pudding whilst others need to see the plate swimming in baked beans. Some prefer brown sauce, others red. My own has a strange variety of tinned tomatoes with strict rules around their preparation.

Firstly the fat to cook in, for the health conscious you can use sunflower oil. If you want to do this right then stop worrying about cardiovascular disease and stick in a knob of lard (beef fat). It has a lower cooking temperature so will prevent burning of your meat. There is nothing worse than some hot oil giving your sausage a nasty burn, so make sure you wear an apron for safety.

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Lunchtime Review : Stromboli

In which I roll up bread and meat and cheese and create food heaven.

The Menu.

Ingredients: Bread and Meat

Preparation: Roll it up and bake it

Cost:Several pigs

Amuse-bouche

I love my traditional English Easter dinner, other than Christmas it is a chance to have a large family dinner with a pile of food. A great part about being married to an American-Italian-German is that food is an important part of Easter.

When we have partaken in dinner in NY I have been sent on epic quests just to locate a piece of meat. If I’d asked someone back home in England to drive 30 miles just to purchase a piece of meat they would call me crazy…however that meat, it tasted good. I mean real good. Even when my body started screaming at me that I’d eaten more pork than I should, I still needed to keep eating.

It wasn’t like I went into dinner on an empty stomach, beforehand I’d eaten some slices of Stromboli. If you’re sitting there with no idea what this is, as I didn’t before meeting my wife, it is possibly classified as humanity’s greatest gastronomical invention (along with garlic bread or pigs in blankets).

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Meat, the real five a day

In which I refuse to eat the food my food eats

Mrs G will tell you that I have a varied diet, as long as varied means “heavily biased towards meat”. If the average human is an omnivore, and about 7% of the UK population are vegetarian, then to even out the numbers I have to be 98% carnivore (the remaining 2% is mainly garlic bread).

PHOTO-Bacon Garlic Bread

I’ve been told that some sort of vegetation is essential in your diet, apparently for the nutrients and health reasons. I’m not convinced by this and I’m sure this is just propaganda put forward by the Illettuceami of the world. Eating leaves of any plant still tastes like eating grass. I understand the aesthetic value of salad but as an essential, or even headline act, it’s just doesn’t feel right to me.

This means I need to choose some meat.

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Breath of fresh air, and bacon

In which I take in a deep breath and smell the petrol.

I have a great sense of smell. On one hand this is fantastic, I am able to detect bacon cooking from over 500m away and can pinpoint the direction I need to go to get fed. On the other it means I get to detect some of the less pleasant smells around us which means on the morning commute I have to stuff my nostrils with tiny pieces of pancetta to be able to survive without gagging.

I’m not claiming I can be a perfumer or someone who sniffs wine. I have a good sense of smell but not the capacity to detect “daisies on the south facing hillside above the village of Charbonnat in early June picked by a young maiden who has the faintest hint of coffee on he right index finger” (aka the smell industry BS). There are however some smells I love to whiff. Continue reading “Breath of fresh air, and bacon”

Ideas for bacon recipes

In which I prove that the best thing about bacon is that it makes all foods better.

There is no proper food that bacon cannot make better. Try it, Bacon & Sausage, Bacon & Steak, Bacon & Chicken, Bacon & Bacon. All works, all made better by the introduction of more bacon. Regular readers will know that for me bacon is an important part of my diet and what I consider a “freebie” (in the same way others consider celery or lettuce of no calorific value).

I will start with an important clarification, mostly what I am talking about here is what I call ‘proper bacon’. This is the kind that has more that 10% meat on and isn’t just fat. Not saying there is any thing wrong with that ‘bacon’ but it’s not ‘proper bacon’.

Bacon comparison between back and streaky bacon

To show you how versatile bacon is I have a few handy bacon recipes.
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Odes to things I love

On Valentine’s the one part of my life I don’t feel like having to say a special “I love you” to is Mrs G. We have this unwritten agreement that we like each other a lot, and she will tell me that she loves me to which I have only one reply.

So rather than upsetting her Shakespearephilia and attempting to write sonnets extolling her many virtues I’m going to attempt poetry (which is always a dangerous style for me to try) declaring my love for other items that get my blood racing (and it may also raise the blood pressure of those who love and cherish poetry).

On Valentine’s the one part of my life I don’t feel like having to say a special “I love you” to is Mrs G. We have this unwritten agreement that we like each other a lot, and she will tell me that she loves me to which I have only one reply.

So rather than upsetting her Shakespearephilia and attempting to write sonnets extolling her many virtues I’m going to attempt poetry (which is always a dangerous style for me to try) declaring my love for other items that get my blood racing (and it may also raise the blood pressure of those who love and cherish poetry).

Things what I love – A collection.

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