The Banter Cafe

[sahgwa]

I feel your pain.

I did the same. Rehydrated some 8/10 hot dried chillis. Deseeded them and went for a wee. A mistake. Had to sit in a cold water bath. Owch!

A small milk bath for my lifelong friend Sir John Thomas! rofl
I remembered too late why they had us wear gloves to eat the spicy chicken feet at the restaurant in Korea!

[Oldcarpy2]

https://www.daddycoolschillisauce.co.uk/...ga-pickle/

Daddy Cools Bulletproof Naga pickle.

I tried a bit on the end of a teaspoon. Blew my head off. Sat in the back of the fridge giving me evils.

Offloaded it to stepdaughter's hubby. He liked it!

Madness, madness!

[Chiefsmom]

Hm.....

Testing:


Sweet.  Found a whole bunch of the old ones on an old site that is still running, somehow.

[sahgwa]

I have yet to have a bacon butty
But I have had a BLT and a turkey bacon club
Ain't bacon just grand?

[Oldcarpy2]

I have yet to have a bacon butty
But I have had a BLT and a turkey bacon club
Ain't bacon just grand?

Bacon butty, white bread, slices of unsmoked back bacon, with brown sauce, or, for heathens, tomato sauce.

[sahgwa]

Bacon butty, white bread, slices of unsmoked back bacon, with brown sauce, or, for heathens, tomato sauce.

Sounds way better with brown sauce. love me some brown sauce.
Tomato sauce and bacon I have in pasta sometimes but on bread I don't think so.

[Oldcarpy2]

Tomato sauce is too sweet for me. OK with chips, but prefer vinegar on fish and chips.

[quintessentone]

Thank you Ultra! I'll have a shifty!

ETA

The link just takes me to my inbox in the user panel. Same place as I have previously tried from. Thank you for the link though. I clicked on the message box and typed in Ul and it immediately suggested you so I sent 'testing' and it just removed your name and gave me the inbox box again.

I think I'll just leave pms to others.

Did you click the 'compose' button in the inbox area in your user panel? That's how you start an email, and don't forget to add a subject line because it won't be sent if you do not. Good luck.

[midicon]

Did you click the 'compose' button in the inbox area in your user panel? That's how you start an email, and don't forget to add a subject line because it won't be sent if you do not. Good luck.

Thank you! I appreciate that quintessentone!

I never bothered with that subject line lol. I'm an idiot!

[quintessentone]

Not sure I agree with the sentiment of the internet then. I always fry mine with my bacon grease and on medium heat. About half way through I wet my hand and drip a bit of water in the oil and put a top on the pan. It steams up the egg whites on top for a nice fully cooked almost poached type of finish and a beautiful sunnyside up runny as possible yolk. If your edges are crispy I feel like you kinda over cooked the best part of the egg...the yolk!

It appears the key is to keep the heat low enough to avoid the smoke point of grease, oil, butter, etc.

I just watched a restaurant owner show her trick for the perfect poached egg. She puts the eggs in a bowl of white vinegar and water for 10 minutes - no less, no more - and the white of the egg sets perfectly in an oval shape, then transfer the egg with a little of the vinegar water to a pot of water - not boiling - tiny bubbles on the bottom of the pan and a little steam rising off the top.

I will try this method, however, I usually poach just one egg, and swirling the water around sort of does the same thing in keeping the white part of the egg together and I am one for doing things efficiently and quickly and not messing up more dishes.