Jump to content

Recommended Posts

How do you like yours ?


Straight white bread and any ol' bacon. Or do you have a particular way you like it ?


Brown or Red


White, Brown, sour dough or French


Smoked, streaky, back, air dry and maple cure


BLT or Avacado


Mayo or mustard


Bristol blend, black or white


Grilled, fried, microwaved or chargrill


Shoulder or belly


Butter, oil or dry


Toasted or not


At home or out ?



It's endless

Link to comment
https://www.eastdulwichforum.co.uk/topic/28661-the-ultimate-bacon-sarnie/
Share on other sites

The old enclosed 'tat' market that used to be near the southern end of East Street on a Sunday back in the mid 80s - guy in a big van selling bacon and onion sarnies on bloomer - thick sliced back bacon with a charcoal-y finish. Not a combo I would have come up with but they were the best I've ever tasted*.


Since then - well-done (just before crispy) grilled green streaky (dry cure) on Italian white (no butter - bread dipped lightly in the bacon grease) with HP sauce or English mustard.




*Hangovers were often a factor

aquarius moon Wrote:

-------------------------------------------------------

> Vegetarian bacon

>

> in Warburtons half & half bread, with Pure soya

> spread

>

> & brown sauce


this cannot be a bacon sarnie. Pigs must be involved at some stage of the preparation.

Mine starts with thick cut smoked streaky bacon - never back bacon the flavour is in the fat streaks. Place it in a hot oven for approx 10 mins until edges are just crisping. Rest on kitchen paper to soak up excess fat.


Place several slices into a freshly cut (and ideally freshly baked, heavily buttered, soft white roll.


Eat - I prefer no sauces but it should be accompanied by a strong coffee or, on high days and holidays, Bucks Fizz.


Great after a long night out with friends. There used to be a Transport Caff off the A74 just south of Glasgow where I used to eat, what I recall as, the perfect bacon sarnie on the way back to University / Navy after climbing weekends in Scotland.

What ???? said, none of the this one-upmanship maple cured nonsense.

And if your fingers don't leave an indelible imprint in the soft doughy white bread, then it ain't a bacon sarnie butty...also needs to be bought from an establishment that wouldn't pass a hygiene test.

Morning:

White bread medium cut by hand 5 slices of streaky crisper at the sides, plenty of butter and a little white pepper.

Never cut in half, on a white tea plate.

Hot strong tea.


Afternoon:

A BLT maybe


After or during night out, feeling a bit poncey:

French bread, thick smoked streaky, a little rocket and a couple of pan seared scallops. Tiny flick of Tabasco & pepper.

Marmora Man Wrote:

-------------------------------------------------------

> aquarius moon Wrote:

> --------------------------------------------------

> -----

> > Vegetarian bacon

> >

> > in Warburtons half & half bread, with Pure soya

> > spread

> >

> > & brown sauce

>

> this cannot be a bacon sarnie. Pigs must be

> involved at some stage of the preparation.



No pigs are harmed in the making of my sandwich :)

Alan Medic Wrote:

-------------------------------------------------------

> I think that could be improved with a little more

> fuss and a blue side plate.


It was the lack of a doily that threw me.


Sausage sarnie was pretty good too ( but that's a whole other thread )


:)

So many preferences (mine is streaky bacon) and all valid enough


but the big no no for me is that wan, wet, flaccid bacon that some places serve - like it's been boiled, but not even to cooked status


really rubbish uber-thin, half-water bacon is a no no as well


Bread has to be white


Sauce is over-embellishment, but if I'm in the mood it'll be Franks Hot Sauce

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Latest Discussions

    • Honestly, the squirrels are not a problem now.  They only eat what has dropped.  The feeders I have are squirrel proof anyway from pre-cage times.  I have never seen rats in the garden, and even when I didn't have the cage.  I most certainly would have noticed them.  I do have a little family of mice which I have zero problem about.  If they stay outside, that's fine with me.  Plus, local cats keep that population down.  There are rats everywhere in London, there is plenty of food rubbish out in the street to keep them happy.  So, I guess you could fit extra bars to the cage if you wanted to, but then you run the risk of the birds not getting in.  They like to be able to fly in and out easily, which they do.   
    • Ahh, the old "it's only three days" chestnut.  I do hope you realise the big metal walls, stages, tents, toilets, lighting, sound equipment, refreshments, concessions etc don't just magically appear & disappear overnight? You know it all has to be transported in & erected, constructed? And that when stuff is constructed, like on a construction site, it's quite noisy & distracting? Banging, crashing, shouting, heavy plant moving around - beep beep beep reversing signals, engines revving - pneumatic tools? For 8 to 10 hours a day, every day? And that it tends to go on for two or three weeks before an event, and a week after when they take it all down again? I'm sure my boys' GCSE prep won't be affected by any of that, especially if we close the windows (before someone suggests that as a resolution). I'm sure it won't affect anyone at the Harris schools either, actually taking their exams with that background noise.
    • Thanks for the good discussion, this should be re-titled as a general thread about feeding the birds. @Penguin not really sure why you posted, most are aware that virtually all land in this country is managed, and has been for 100s of years, but there are many organisations, local and national government, that manage large areas of land that create appropriate habitats for British nature, including rewilding and reintroductions.  We can all do our bit even if this is not cutting your lawn, and certainly by not concreting over it.  (or plastic grass, urgh).   I have simply been stating that garden birds are semi domesticated, as perhaps the deer herds in Richmond Park, New Forest ponies, and even some foxes where we feed them.  Whoever it was who tried to get a cheap jibe in about Southwark and the Gala festival.  Why?  There is a whole thread on Gala for you to moan on.  Lots going on in Southwark https://www.southwark.gov.uk/culture-and-sport/parks-and-open-spaces/ecology-and-wildlife I've talked about green sqwaky things before, if it was legal I'd happily use an air riffle, and I don't eat meat.  And grey squirrels too where I am encourage to dispatch them. Once a small group of starlings also got into the garden I constructed my own cage using starling proof netting, it worked for a year although I had to make a gap for the great spotted woodpecker to get in.  The squirrels got at it in the summer but sqwaky things still haven't come back, starlings recently returned.  I have a large batch of rubbish suet pellets so will let them eat them before reordering and replacing the netting. Didn't find an appropriately sized cage, the gaps in the mesh have to be large enough for finches etc, and the commercial ones were £££ The issue with bird feeders isn't just dirty ones, and I try to keep mine clean, but that sick birds congregate in close proximity with healthy birds.  The cataclysmic obliteration of the greenfinch population was mainly due to dirty feeders and birds feeding close to each other.  
    • Another recommendation for Niko - fitted me in the next day, simple fix rather than trying to upsell and a nice guy as well. Will use again
Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...