/ fork full of flavour

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lost1977 - on 27 Nov 2012
for me smoked streaky bacon on fried slice with fried egg and black pudding. pile it on the fork and shove it in your mouth a truly excellent combination of flavours.

whats your ?
Wonko The Sane - on 27 Nov 2012
In reply to lost1977:
> for me smoked streaky bacon on fried slice with fried egg and black pudding. pile it on the fork and shove it in your mouth a truly excellent combination of flavours.
>
> whats your ?

This could develope into a Coel/Tim like argument over the smokey bit.

Other than that, can't improve on yours.

I might be able to equal it with a tomato, bacon and cheese toastie.


lost1977 - on 27 Nov 2012
In reply to Wonko The Sane:

but would you agree the bacon should be streaky
Pinged - on 27 Nov 2012
In reply to lost1977:

Fruitcake, crumbly white cheese (cheshire my preference), slice of apple

HAPPY DAYS!!!!!
Wonko The Sane - on 27 Nov 2012
In reply to lost1977:
> (In reply to Wonko The Sane)
>
> but would you agree the bacon should be streaky

Most definitely.
Though I do also buy Tesco offcuts when they have it in stock. It's got lots more fat on some bits.
Ramblin dave - on 27 Nov 2012
In reply to lost1977:
Baked potato, mackerel fillet, peas, fried onion and grated cheddar.

Also:
http://www.amazon.co.uk/Flavour-Thesaurus-Niki-Segnit/dp/0747599777
ripper - on 27 Nov 2012
In reply to lost1977:
slightly left-field:
crusty bread, hot bubbling cheese fondue
Ava Adore - on 27 Nov 2012
In reply to lost1977:

Roast beef, yorkshire pudding, gravy and roast potato (small pieces of each for the fork of course).
ripper - on 27 Nov 2012
In reply to Ava Adore: a small piece of gravy? you may be making it wrong...
Ava Adore - on 27 Nov 2012
In reply to ripper:

Pendant
thin bob on 27 Nov 2012
In reply to lost1977:
crispy-crusted bubble & squeak with pepper & vinegar, salted fried-egg, then tinned tomato on fried bread.
lost1977 - on 27 Nov 2012
In reply to Ava Adore:

its missing the baby carrot and English mustard
lost1977 - on 27 Nov 2012
In reply to Ramblin dave:

might have to get that book, generally i'm pretty good at pairing up flavours but i do like it when you find obscure combinations
lost1977 - on 27 Nov 2012
In reply to Pinged:

kind of understand the combination, the apple and the cheese i get and the apple and fruitcake i get (just not sure about the whole thing)
lost1977 - on 27 Nov 2012
In reply to thin bob:

i like (except for the tinned tomato)
ripper - on 27 Nov 2012
In reply to Ava Adore:
> (In reply to ripper)
>
> Pendant

What, you're hanging a small piece of gravy around your neck on a chain? DEFINITELY doing it wrong...
aretherenoneleft on 27 Nov 2012
In reply to lost1977: Beef, dovedale blue cheese and caramelised onion panini. Heaven.
lost1977 - on 27 Nov 2012
In reply to aretherenoneleft:

that sounds gorgeous
Clarence - on 27 Nov 2012
In reply to lost1977:

Hot wholemeal toast, full-fat lurpak and a good dab of Gentleman's Relish...
richyfenn on 27 Nov 2012
In reply to lost1977:

Recently discovered slow cooked gammon, cold, with a chunk of fairly ripe Camembert gives me mouthgasms.
mack - on 27 Nov 2012
In reply to lost1977:
> (In reply to Ramblin dave)
>
> but i do like it when you find obscure combinations


Chips fresh out of the frier.. corned beef straight out of the fridge.

Take one scoldingly hot chip and similar sized chilled chunk of corned beef, add tiny amount of English mustard.. EAT.
Sounds weird but the temperature differences and taste differences are awesome when they collide.

=)
nniff - on 27 Nov 2012
In reply to lost1977:

As we're heading towards that time of year, Christmas cake and scotch. The latter is tricky to get on a fork, I grant you, but allowing a little latitude....

The same with a little Wensleydale is also excellent. Honestly.
alooker - on 28 Nov 2012
In reply to lost1977: duck breast, butternut squash puree and cabbage
ripper - on 28 Nov 2012
In reply to lost1977: poached egg, thick-cut ham and hollandaise anyone?
ads.ukclimbing.com
lost1977 - on 28 Nov 2012
In reply to ripper:

think i'm going to be heading to the kitchen very soon

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