the 69 million dollor question

[drewdunnrespect]

what makes the perfect bacon butty

your opinions please

so i will go first since its my question

so to start with it would be a large white bread roll with just slighty dark pink but still not crispy bondfire cooked bacon with lettice and tommato and then finished of with HEINZ tomato ketch in between each layer. So you have heard what mine is whats yours

 

[Frazer]

best ever I had last year camping with some friends. One started cooking [edit]frying[/edit] up some bacon but with no fat, needing some liquid he reached for the closest thing to hand - his bottle of 21yr old MacAllan
and of course served on a Harry Gow roll

 

[g4ghb]

Thick white bread with marge (cheap) tomato ketchup on one slice, brown sauce on the other and as much crispy (well well done!) unsmoked (the fire can add that ) back bacon as you can fit in before you cant bite it any more

Mmmmmmmm

 

[Matthew.Passmore]

Mmmmm....

Crusty white cob, thick salted butter, Crispy bacon, runny egg, Heinz tomato sauce....Heaven.

Brown sauce if i'm feeling exotic :-D

 

[Mesquite]

Morrisons Oak smoked bacon takes some beating (thanks Gary for putting me on to that one ) in fresh baked bread with lashing of butter melted by the hot bacon topped with HP sauce

 

[Shewie]

A well done bacon and egg from the greasy spoon caf near work, no sauce just a runny yolk.

 

[myotis]

Nothing much else matters except that it has to be fried in dripping.

Its still better in some decent bread or a soft roll, but the dripping adds so much to the flavour that you put up with almost any bread.

Just in case some don't know what dripping is.

http://en.wikipedia.org/wiki/Dripping

Graham

 

[gsfgaz]

A well done bacon and egg from the greasy spoon caf near work, no sauce just a runny yolk.

That's a hard one ti beat m8 ,, and a bit of broon sauce now yer talkin.....

 

[mikeob]

Bacon, butter, bread.
Thats all it needs.

 

[FGYT]

proper home cure bacon so it fries in its own fat NOT:aargh4: white gungey water

oh and cut 50% thicker than the supermarket

that is all

ATB

Duncan

 

[DavidJT]

Most important thing is what kind of bacon. The locally cured freerange bacon from my part of Suffolk takes some beating. We buy thick loose rashers from the village shop, which don't sweat or shrink when you fry them.
Oh, and it has to have propper HP.

 

[JonathanD]

A well done bacon and egg from the greasy spoon caf near work, no sauce just a runny yolk.

I'm with you on that Shewie. Greasy spoons make the best stuff.

 

[SimonM]

Dry cured, thick cut, smokey bacon, with black pudding, mushrooms & toms...and maybe a sausage for good measure

 

[Shewie]

Dry cured, thick cut, smokey bacon, with black pudding, mushrooms & toms...and maybe a sausage for good measure

Your breakfasts always look so good Simon.

Coffee and two cigs for me usually

 

[Stuart69]

Got to have a potato scone in there somewhere or is that more a Scottish thing?

 

[Bazzworx]

My best way is to get Chiabatta bread sliced down the length of the loaf, butter, grill bacon (Dry cured oak smoked streaky) on one side untill edges start to crisp. finally add HP and ketchup + nice cuppa T.

 

[lannyman8]

ahhhh gotta be some HP mmmmmmmmm

 

[phill_ue]

A good thick bacon that you can put in a bone dry pan and the fat will render down and it will cook in its' own lard! All the rest such as bread, buter and sauce is just scenery!

 

[Fizzlebang]

it has to be real bacon, without being pumped full of water.
brown sauce and any bread you can find. Sliced mushrooms too if you really want to show off

 

[John Fenna]

Dry cured, British, thick cut Back Bacon cooked so the rind is crispy and the meat just pink and solid (no scorching), on a Granary roll, no butter or coloured sauces, just dip the rol into the bacon fat in the pan to soak up alll that goodness and slightly fry the rolls surface
- how do you get drool off a keyboard?