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But I add all the grease. | |||
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" "🍿 want some? | |||
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"Ladies only please " Nope I need a nice man to take me out for breakfast 🤣🤣🤣 | |||
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"Ladies only please Nope I need a nice man to take me out for breakfast 🤣🤣🤣" If I put a banana in my pants, can I take you out?  | |||
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"Ladies only please Nope I need a nice man to take me out for breakfast 🤣🤣🤣" Full English then ?? Now you know my standard of cooking 😜 | |||
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"Ladies only please Nope I need a nice man to take me out for breakfast 🤣🤣🤣 If I put a banana in my pants, can I take you out? "Absolutely | |||
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"Ladies only please Nope I need a nice man to take me out for breakfast 🤣🤣🤣 Full English then ?? Now you know my standard of cooking 😜" Ooh 😋 😋 😋 | |||
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am never wrong | |||
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"Not sure to this is the place to find yourself a proper women pal that will do you a decent breakfast
am never wrong "A proper woman eh 🤣 | |||
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"Not sure to this is the place to find yourself a proper women pal that will do you a decent breakfast
am never wrong "
A proper woman | |||
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"It's really an art isn't it a fry up. You need the right bacon and sausage. Then there's the timings so that it's all served at the right temperature. You need that slight crispiness without it being burned, just the hint of the texture and that almost caramelised flavour. The eggs in particular, getting that crispy hint so it's not like congealed slime or rubber. Yet retaining the texture profile in the yolk so it still has a little runniness. Then the black pudding. Imagine leaving that out, why even bother? And the tomatoes, tinned plum obviously. Who the hell thought cutting a tomato in half and sticking it on a plate goes with a fry up?" It really is too much of a faff for me! I only ever do them on Xmas Eve. It’s a proper treat! | |||
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"It's really an art isn't it a fry up. You need the right bacon and sausage. Then there's the timings so that it's all served at the right temperature. You need that slight crispiness without it being burned, just the hint of the texture and that almost caramelised flavour. The eggs in particular, getting that crispy hint so it's not like congealed slime or rubber. Yet retaining the texture profile in the yolk so it still has a little runniness. Then the black pudding. Imagine leaving that out, why even bother? And the tomatoes, tinned plum obviously. Who the hell thought cutting a tomato in half and sticking it on a plate goes with a fry up? It really is too much of a faff for me! I only ever do them on Xmas Eve. It’s a proper treat! " This is why god invented the Café. | |||
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"It's really an art isn't it a fry up. You need the right bacon and sausage. Then there's the timings so that it's all served at the right temperature. You need that slight crispiness without it being burned, just the hint of the texture and that almost caramelised flavour. The eggs in particular, getting that crispy hint so it's not like congealed slime or rubber. Yet retaining the texture profile in the yolk so it still has a little runniness. Then the black pudding. Imagine leaving that out, why even bother? And the tomatoes, tinned plum obviously. Who the hell thought cutting a tomato in half and sticking it on a plate goes with a fry up? It really is too much of a faff for me! I only ever do them on Xmas Eve. It’s a proper treat! This is why god invented the Café. " Absolutely! My thinking too! | |||
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