BSB at Brands Hatch

I used cooking bacon to flavour the pan before searing the chicken
thighs when I was making my chicken stew (NA Indian style) on Sunday...

--
Ivan Reid, Electronic & Computer Engineering, ___ CMS Collaboration,
Brunel University. Ivan.Reid@[brunel.ac.uk|cern.ch] Room 40-1-B12, CERN
GSX600F, RG250WD, DT175MX-MIA "You Porsche. Me pass!" DoD #484 JKLO#003, 005
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KotPT -- "for stupidity above and beyond the call of duty".

 

"Cooking bacon" ?

 

I can only assume this is stripey pack 'bacon mishapes'.

 

ogden wrote

Streaky probably.

 

Ivan, shut up.

 

Scraps and offcuts, yes. 78p for 670 g.

--
Ivan Reid, Electronic & Computer Engineering, ___ CMS Collaboration,
Brunel University. Ivan.Reid@[brunel.ac.uk|cern.ch] Room 40-1-B12, CERN
GSX600F, RG250WD, DT175MX-MIA "You Porsche. Me pass!" DoD #484 JKLO#003, 005
WP7# 3000 LC Unit #2368 (tinlc) UKMC#00009 BOTAFOT#16 UKRMMA#7 (Hon)
KotPT -- "for stupidity above and beyond the call of duty".

 

In uk.rec.motorcycles, Dr Ivan D. Reid amazed us all with this pearl of
wisdom:

Good enough for a sarnie

 

Quite right, fried egg and bit of brown sauce - hang on I'll just get
off to the kitchen. Tried the waitrose drycure bacon earlier this
week, really nice and doesn't shrink to sod all in the pan.

 

In uk.rec.motorcycles, Boots Blakeley amazed us all with this pearl of
wisdom:

I bought some of the good stuff from Sainsbury's deli.

Much too tasty and tender to put between bread slices but the sauce and
bacon oozing from between the bread was nectarous.

 

****

 

Wondered how long it would take.

 

Well it's wonderful Waitrose pork fillet tonight done Char Siu style
[1]. Yum, yum - must go and put the oven on.

[1] marinated overnight in all the spices and stuff - including Chateau
Murray honey.
[2] recipe here
http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=517246

 

Paul Corfield wrote

I have some mash left over from last night's liver and bacon. I am
going to nip round the shops for some greens and more bacon and tonight
I am going to have egg, bacon, and bubble for me dinner.

 

I got a lift to the shops so I've just had some nice smoked back bacon
for my brunch.

 

Sounds nice, but if it was only half as good as the spaghetti in
cheese sauce made last night, you will have enjoyed it.

Wensleydale, Red Leicester, Double Gloucester, Stilton, Brebis and
Parmesan - with some diced onion thrown in at the end.[1]

Linda had seconds - possibly the first time I've ever seen her do so.


[1] tidies the fridge up a treat.
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| ___ Salad Dodger
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\|^|/ ANORAK#17 IbB#4 PM#5 WG*
'^' RBR 2005: Abandoned - Bronze Award.

 

If it makes you feel better you can consider the fact that I turn down
the opportunity to scoff bacon most mornings.

 

There's a Nigel Slater recipe which is very similar, using Fontina,
Gorgonzola, Parmesan and Romano.

 

You're a good lad.

 

I've just had to make a difficult decision regarding this mornings
breakfast. HP sauce or English mustard (Colemans) on the black
pudding? I went for the HP but now I'm starting to wonder if I was a
bit hasty and should have had another cup of tea before I made the
final choice.

 

Bit of both, mate.