Alan Hope coughed up:
> Kim Bolton goes:
>
> > Gez Watson wrote:
> > > Four thick rashers of dry cure back bacon, fried chestnut
> > > mushrooms, fried tomato and a runny fried egg on a toasted
> > > ciabatta with tomato ketchup and Encona hot pepper sauce.
>
> > > Is it possible to make a better bacon buttie than that?
>
> > Well, you got the bacon right, but not a lot else.
>
> > Why put it in foreign 'bread'? What's wrong with two nice thick
> > slices of white toastie?
>
> > As for all the other rubbish, why would anyone want to spoil the
> > flavour of the bacon?
>
> I'm absolutely appalled at some of the so-called bacon sandwiches
> people are suggesting. What happened? Did some Ainsley Harriott ****
> show up with a plastic bag full of **** and insist you use it all in
> your recipe? Mushrooms? Tomatoes? Ciabatta? Sauce?
>
> You know what? You're all ****ed because of the disgraceful state of
> British bacon today. If you're lucky and know of a place that does
> proper dry-cure (NOT one of your ****ing supermarkets, please) you'll
> be all right. Otherwise look forward to a slice of water-pumped ****e
> that'll boil in its own juice and never ever get crispy if you live to
> be a thousand. Forget the HP and just enjoy the HGH.
>
> Whoever said British bacon is the best is either mad or over 50.
> Nowadays you're much better buying Italian pancetta or coppa, or some
> decent German or East European speck, if you have those kind of shops
> in your area. If not, it won't be long. The Poles are opening up shops
> here now so their wives don't all have to be cleaning ladies, though
> they'll go on doing building work because that's what men do. I
> understand there are a few Poles in Britain now, too. They'll have
> some bacon-type cut, for sure, which they'll have ****pped in. Then
> you'll taste what it's supposed to taste like. ****ing sauce. Sauce is
> for meat that's gone off. British bacon went off about 20 years ago.
Top rant.
--
Dan L
dan.yodanet@[EMAIL PROTECTED]
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