First, you didn't fry the bread in the bacon fat and second that's not British bacon!!!
Post-pub nosh deathmatch: Bauernfrühstück v bacon sarnie
As long-term Reg readers are aware, it's been scientifically proven that bacon has almost miraculous powers to cure the effects of a night on the sauce. Accordingly, we at the Special Projects Bureau went in search of two world-class sliced pork recipes designed to ameliorate the pain of a severe liver-kicking. Prepare your …
-
-
Friday 3rd August 2012 13:19 GMT Rampant Spaniel
Exactly. It seems life in the costa del southerner has ruined some people.
No butter is required, proper middle bacon is required, absolutely no sauce (especially that turd in a bottle stuff). All you need is bread (at least you got the white part correct) and bacon. If you really want to be fancy you can add a large field mushroom.
-
Friday 3rd August 2012 13:26 GMT I ain't Spartacus
NO NO NO NO NO NO NO NO NO!
The bread must be white, as all agree.
I like the bacon to be pink but just getting crispy at the edges - but that's a matter of taste.
However the bread must be soft and white, it can't be toasted or fried, it's got to have the fluffiness to complement the chewiness and crispiness of the bacon.
Finally a little bit of butter should be thinly spread over the bread. So it can melt, and make a mess on your fingers. This is to help with any small parts of bread that aren't accidentally covered with bacon. Obviously this becomes less important if you've taken the precaution of using more bacon than bread.
Sauce, covering the sacred taste of the holy bacon?!?!? Heretic! Burn him!
-
-
Friday 3rd August 2012 14:03 GMT Anonymous Coward
As an Australian.......
We being the oldest race on the face of the earth... who left the garden of Eden as mentioned in the bible.... now called the UK, some 200,000,000 years ago, just after it seperated from Afrika and the flea eating inlaws....
Well the "fry up last nights left overs" meals are pretty much the staple the world over....
Here one of the names for it is "Bubble and Squeak"... cause it bubbles and squeaks....
It's basically chucking all the shit you can in the pan with what ever can be made to improve it a bit....
-
-
Friday 3rd August 2012 14:44 GMT I ain't Spartacus
Re: As an Australian.......
Ahhh... Bubble and squeak for dinner on Boxing Day. Leftover Christmas dinner veg, especially brussels sprouts fried in lovely goose fat along with lots of potato. Then serve with sausage meat and turkey plus cranberry sauce.
Finished with left over brandy butter, and Christmas pudding as a vehicle for same. With cream.
Thinks: wonder why I always put on weight over Christmas?
-
Saturday 4th August 2012 05:10 GMT jake
As a left-coast Yank (was: Re: As an Australian....... )
Last night's leftover veg (any (mixed, if you like) veg), heated to a sizzle in rendered bacon grease, and then scrambled with eggs is known as a "Hangtown fry". Serve with tomato ketchup mixed with Sriracha (ranging from 100% of one or the other to 50-50, suit yourself). Rumor has it that it should contain oysters, but that's apocryphal.
"Bacon" here is any bit of pig that has been salt cured & smoked, with a good bit of fat left on. There are no "bad" examples of bacon ... unless they are that abomination known as "watery bacon".
Personally, I like a side of grilled heirloom tomatoes, wild mushrooms, wild boar sausage & San Francisco Sourdough spread with a little butter and/or marmite/vegamite ... and freshly roasted coffee, of course, which is a must have with breakfast.
-
-
-
Friday 3rd August 2012 15:15 GMT Psyx
Nah...
You need:
Smoked back (Canadian, for our CONUS cousins) bacon (grilled until crispy at the edges).
White hand-sliced bread or crispy baguette.
No butter required.
Ketchup, HP sauce or black pepper, according to taste.
And you need FOUR slices of bacon for a sarnie of the illustrated size. Two is just stingy.
I like to add cheese, fried mushrooms and a fried egg... but that's because I'm a greedy bastard.
-
Sunday 5th August 2012 07:20 GMT Anonymous Coward
Definately
Its that Euro Bacon you get served up on package holidays, has a sort of darkish colour and strange smoked taste with a slightly rubberised texture.
It should also be served on lightly toasted square bread.
The bacon must be thick cut with a rind and a low water content and the fat fried or grilled until it becomes slightly crispy round the edges so that you can sucked soft afterwards and eaten.
Brown or red sauce is optional.
-
Sunday 5th August 2012 07:31 GMT Anonymous Coward
HP SAUCE not what it used to be.
Is an abomination since it became Dutch and followed EU guidelines on salt and spice content.
The new Dutch Euro Sauce, still sadly called HP is an obomination, it no longer has the zing, the tartness or the flow characteristics of the true Birmingham based HP. Also the less said about its cousin Fruity HP Sauce the better.
When I become president of the world I will reinstate the original recipe,move production back to Birmingham, which is important because the air an water were part of the flavour, and put all those responsible for making HP a shadow of its former self into a prison camp and feed them semolina.
-
-
-
-
-
Friday 3rd August 2012 16:02 GMT Frank Bough
Re: That isn't proper bacon
That is correct.
White, floured bloomer, sliced relatively thin.
Dry cure, smoked streaky bacon.
Merest suggestion of Tiptree ketchup.
NO BUTTER.
Fry bacon without oil, remove bacon and wipe good stuff from pan using bread. Allow bread to see ketchup, assemble sandwich.
Squash. Eat. Repeat.
-
-
-
This post has been deleted by its author
-
-
Friday 3rd August 2012 13:32 GMT I ain't Spartacus
Re: HP Sauce
I know an otherwise perfectly fine American who says that 'vegetarian bacon' (SPIT!!!!) tastes as good as real bacon. I guess this is because it's impossible to get real bacon in the US. They don't seem to eat lamb either for some strange reason.
What you can buy is baconised cardboard. A bit like those bacon air-fresheners you see in taxis. Only less tasty. I guess the difference between the vegetarian and meat based version is like the difference between drinking meths and bleach. Not worth worrying about.
Do you think the USA's failure to sign up to the ICC treaties was because of their fear of being tried in the Hague for crimes against bacon?
-
Friday 3rd August 2012 13:43 GMT Rampant Spaniel
Re: HP Sauce
After a year or two stateside it is mandatory to return home and make a bacon sarnie with at least 2lbs of proper english bacon washed down with scrumpy.
amazon.com sells a lot of british products but alas no bacon. I have a cunning plan involving pigs and a knife. America does some food very well, steaks for example, but any country that makes bacon out of turkey or soy protein needs to hang its head in shame.
-
Friday 3rd August 2012 17:29 GMT Shagbert
Re: HP Sauce
Oddly enough I've not had a problem finding bacon - depending on where you are there are often British shops around who have an arrangement with a local butcher to take pigs apart the proper British way, and some will ship in dry ice too.. I have this place: http://www.bestofbritishonline.com/products.asp?cat=49 more or less on my doorstep, and used to have this one: http://www.ukgourmet.us when I lived on the NY/CT border. Another alternative we had in NY was a couple of Irish Butchers in Queens that did decent middle and back bacon.
No, the main problem I have (at least on the east coast) is finding a decent sausage. Bloody Italian, German and "Breakfast" sausages are the scourge of the US. And the number of times I've found somewhere claiming to sell decent "bangers" only to find they're basically very pale Bratwursts make me cry..
Buying a house this month - first thing I'm buying for the kitchen is a sausage maker!
-
-
Friday 3rd August 2012 20:58 GMT Anonymous Coward
Re: HP Sauce
"They don't seem to eat lamb either for some strange reason."
Not totally true - it depends upon the region. If you are ever in Winslow, Az., ask the nice girl in the flatbed Ford to give you a lift to La Posada (http://www.laposada.org/), and take a meal in the Turquoise Room. They have (or at least, as of my last visit a couple of months ago had) a platter of locally raised, organic, no-antibiotics given, free range lamb that is unbelievable.
-
Saturday 4th August 2012 06:03 GMT jake
@ IaS (was: Re: HP Sauce)
"They don't seem to eat lamb either for some strange reason."
I slaughtered one late this morning ... We did all kinds of offal for lunch & supper. Made proper Haggis and sausage. The bulk of the carcass is in the smokehouse, along with most of the sausage ...
It's not impossible to get real bacon here. Unless you're too dimwitted to figure out how to make it for yourself ... Preserving food is one of the things that made us human ;-)
-
-
-
-
-
Friday 3rd August 2012 12:43 GMT peyton?
Re: Dangerous suggestion
I second the mayo!
Though in the interest of full disclosure, I like lettuce and tomato on it too. Oh, and I'm not British, so I probably shouldn't be weighing in on this topic at all :p
Though I'm puzzled by comments suggesting a bacon butty shouldn't have butter. Isn't that what makes it a "buttie"?
-
Friday 3rd August 2012 13:30 GMT Rampant Spaniel
Re: Dangerous suggestion
oh god, mayo? on a cold blt yes, but with hot bacon wouldn't it go nasty?
As for butty, I could be wrong but I thought it originated from and old northern mining term relating to the middle man in a group of 3? similiar to the filling in a sandwich?
Sandwiches are in fact so awesome they have an entire island chain named after them (and many species bear a deritive of sandwich also). The last best thing the aristocracy did for us!
-
Friday 3rd August 2012 14:14 GMT Jimboom
Re: Dangerous suggestion
I think you will find that is a BLT (bacon, lettuce and tomato). Which will come with mayo in most places you get it.
For me, maple cured bacon from waitrose if it is just me eating it, then it doesn't need any sauce. Otherwise if other people then it doesn't matter.
But ketchup over brown sauce any day of the week!
-
-
-
Friday 3rd August 2012 13:36 GMT I ain't Spartacus
Re: Dangerous suggestion
Blofeld's Cat,
I used to live in Belgium. Mayo on chips is not nice. Even from a paper cone.
The paper cones would be perfect for salt and vinegar, if only it were available. However, the delicious curry ketchup is an excellent option instead. Or at least seemed to be on offer everywhere in Brussels. Yum.
Salad cream is acceptable on chips. Mayo isn't.
-
-
Saturday 4th August 2012 06:11 GMT jake
@Richard 81 (was: Re: Dangerous suggestion)
"Majo on anything hot is just weird."
You've never had proper crab cakes, then ... Mayo is the binder.
It's an old-wives tale that aioli goes "bad" when it gets hot ... in reality, it's an acid-rich condiment that retards bacteria growth. It's the REST of the food that is mixed with aioli that promotes bacteria growth between 40F and 140F ... If your aioli splits/separates with temperature, you're not making it right.
-
-
Friday 3rd August 2012 12:46 GMT Martyn 1
IT angle time....
I once Emailed in to the Alex Leicester radio show for a comp and mentioned I worked at HP, he replied back t
AL: I used to work near there can you still smell the sauce from a mile away?
Me: It's HP the computer company not the Sauce company!
Anyway there was too much bacon in that pan, it lowers the temperature and doesn't fry properly.
And another vote for dipping the bread in the fat, rather than Butter/Marge/I can't belive it's not butter/Bugger me it's Marge
-
Friday 3rd August 2012 12:53 GMT Blofeld's Cat
Where's that frying pan...
Not quite the recipe for Bauernfrühstück I recall from my student days, but still excellent.
A German flatmate would whip this up at the drop of a hat. There were a lot of variations depending on what leftovers were in the fridge, how much beer we had drunk etc..
He also used to demonstrate the other way* to cook sausages.
Bacon sarnies still have the edge though. Where's that shopping list.
*It involves two forks, some jump leads and a 14 kW generator set.
-
Friday 3rd August 2012 12:58 GMT Anonymous Coward
Something to upset the purists ;-)
Crispy(*) bacon on rye bread with Tabasco Habanero sauce(**) - Brown sauce is the work of Satan
(*) - For best results, fry the bacon normally then crisp it up in the microwave.
(**) - You may substitute another chilli-based condiment if you so wish.
Flame away :-)
-
-
-
-
Monday 6th August 2012 14:49 GMT Aulty
Re: HP Sauce...
They did touch salad cream, some years ago mind. it wasn't as nice as the original, but after so many years I've got used to it.
Bacon sarnie for me is smoked streaky, fried so crisp, that the frying pan stops sizzling and the bacon crumbles. Topped with Heinz salad cream or HP fruity sauce on nice thick fresh bread or crispy baguette.
-
-
-
-
Friday 3rd August 2012 13:28 GMT Tom 38
Re: Brown sauce?
Have you heard of this new thing called google, you can find out about all kinds of things. There's even a helpful guided tour.
PS: Merkins call brown sauce "steak sauce".
-
Friday 3rd August 2012 13:20 GMT Loyal Commenter
Correct ingredients:
1) Smoked dry cured streaky bacon. Back bacon has too little fat and a tendency to curl. It must be dry cured, rather than that crap pumped full of water, and being smoked goes without saying. At least 4 rashers.
2) Lightly toasted white bread. Buttered.
3) Ketchup, not brown sauce. Yes I know this is a religious issue.
Fry the bacon until the fat bubbles up through the top of the rashers. Turn and repeat. Assemble the sandwich, making sure the fat that has come out of the bacon is included. Add ketchup and cut into four pieces.
-
-
-
Monday 6th August 2012 10:42 GMT Psyx
Re: @Graham Bartlett (was: Correct ingredients:)
"The tendency to curl is easily mastered by making a couple slits along the fat edge, just to, but not into, the actual meat. Think "strain relief". Works for most chops, bone in or not, too.
Watery bacon is evil."
I can only assume that a cat wandering over a keyboard downvoted your post. I can see no other logical reason.
-
-
-
-
Friday 3rd August 2012 13:26 GMT Lamont Cranston
Oh dear.
None of your test audience were hungover - you don't make the bacon sarnie whilst still drinking beer, you make it in the morning*, to replenish your lost nutrients.
With this in mind, cooking up a Bauernfrühstück whilst hungover looks like too much hard work, so the bacon sarnie wins with ease.
@disgruntled yank: I think you know it as Steak Sauce, for some reason.
*better still, someone else makes it and presents it to you, and that way you'll know she's a keeper.
-
Friday 3rd August 2012 13:31 GMT G R Goslin
Bauernfruhstuck, I love it!
I was first introduced to this filling dish when posted to a remote radar site in North Germany. The local Cafe Bauernschanke, run by a couple of hefty girls, not far from the gate of the local RAF camp, would run you up a steaming plate of the stuff in the small hours, to offset the effect of the local beer, before the bus picked you up for the long drive into the hills where the radar site was (and still is). Their other speciality was their version of oxtail soup (Ochsenschwanzsuppe). Oh, happy days
-
This post has been deleted by its author
-
Friday 3rd August 2012 14:47 GMT Cubical Drone
Both look good, but...
While both dishes look very tasty, I live in San Diego California and any alchie here knows that the perfect food to grab while staggering your way home, or in the morning is a Carne Asada Burrito which is marinated chopped up beef (not ground), guacamole all wrapped up an a flour tortilla (tortilla must have lard as an ingredient!). The combination of grease and fat coats the stomach beautifully. This is also a great breakfast treat (although I can make the argument for a Machaca Burrito for 'the day after').
To find a properly prepared Carne, or Machaca Burrito, you will want to find a mom and pop Mexican place that should meet the following 3 criteria:
The name of the establishment should end in "erto's" (e.g. Alberto's, Ruperto's, etc)
Perferably the building should be painted in stripes of two colors (yellow and orange or white and blue tend to be the more authentic places).
Lastly, the grimier the better (if you cannot believe you are about to eat food prepared there, you have found the perfect spot).
(Note: you can find good beacon here, you just need to go to a proper butcher shop and yes, veggie beacon is a sin against nature)
-
-
Friday 3rd August 2012 16:13 GMT Anonymous Coward
Re: Aaargghh!! Painful memories of "bacon" on european holidays.
Word, brother. That's not bacon, that's dodgy factory cured ham from a flat foil pack. I've had that uncooked in sarnies before for want of anything better. Now whilst in Corfu I discovered the locally produced village sausage. Split one down the middle and fry butterflied in olive oil, then add an egg soft-boiled in the stove coffee-pot, one-sided fried bread and genuine Heinz beans. I'm glad they didn't have that Hitchiker's thing where they weigh you on the way back...
-
-
-
Friday 3rd August 2012 16:45 GMT Trokair 1
Re: No ketchup on anything i eat
That may be a by-product of your "ketchup". In my time in Europe I learned to enjoy mayonaise as a primary condiment because of how terrible the tomato-paste-in-dirty-water that Europe's "ketchup" is. Once I returned to my side of the pond I continured my use of ketchup.
-
-
Friday 3rd August 2012 16:30 GMT scrubber
The Contender from Glasgow
While not strictly a morning after snack, the fact you consume it the night before means there is no need for a hangover cure.
Ladies and gentlemen, I present, The Scooby Snack!
The Scooby Snack consists of a hamburger, a sliced sausage, a bacon rasher, a potato scone, a fried egg and a slice of processed cheese, all contained within a floured hamburger bun and accompanied by tomato ketchup and brown sauce.
http://en.wikipedia.org/wiki/Scooby_Snack
-
Friday 3rd August 2012 18:23 GMT Eradicate all BB entrants
I have an alternative to offer
Take large frying pan, one pack of smoked bacon (middle or back), and a carton of 6 large eggs.
Heat large frying pan, add all the bacon (i find no cooking oil/fat/lard gets rid of most of the water in the bacon).
Once bacon just shy of how you like it add the eggs at equal spacing.
Cook until eggs are at the state you usually like fried eggs to be (bacon binding makes it easy to flip). Serve. Eat.
I quote my son on trying it for the first time 'The eggs taste like bacon!!!!!!'
-
Friday 3rd August 2012 20:39 GMT David 45
Microwave (faints)
This will probably be regarded as sacrilege by many, but when I buy bacon, I freeze individual rashers and for a quick sarnie (or roll, come to that), I shove them in the microwave in a modified el-cheapo microwave dish (holes drilled in the bottom, so the fat can drain out into another dish underneath), and zap them at full tilt for about two or three minutes per. rasher from frozen, depending on thickness. Works OK provided you don't over-do them, otherwise they can go a bit rubbery. Arrange the rashers radially, thin ends in the middle. One advantage I've found of freezing is that most of the fat can be broken off before cooking, if you're not a fat person, if you get my drift.
-
-
Sunday 5th August 2012 09:23 GMT Destroy All Monsters
Re: And Next...
Theta burger? Something to do with Scientology?
Personally, I can't wait for Special Projects to take on the Bacon Explosion
-
-
Sunday 5th August 2012 20:04 GMT Andus McCoatover
You're 'avin' a giraffe!
Only way to fix a bit of 'liver bashing' is:
Bacon. Sausages. Big Portobello mushroom. Baked beans. Fried tomatoes. Fried eggs (2). Fried bread. Fried kidneys. More bacon. Another sausage.
(The only possible substance to use for the frying is, as every Englishman knows is lard. Lots).
And a tin of Tennants Extra 'tramp-juice' beer to wash it down with (some woosers use tea as an accompanying drink. Tossers, that lot. I'd classify that group alongside bankers).
-
Sunday 5th August 2012 20:43 GMT Wensleydale Cheese
Bauernfrühstück is a great hangover cure
We were recommended this for brunch in a German pub after a very late party the night before. It did not disappoint and the top quality German beer we washed it down with was the perfect accompaniment..
It set us up perfectly for the football match we went to see afterwards.
-
Monday 6th August 2012 08:55 GMT Anonymous Coward
Soda bread
Pan white bread?
The Belfast way would be to use a big whack of Soda bread.
http://en.wikipedia.org/wiki/Soda_bread
Basically a big stodgy bread made with baking soda.
Toast or fry a farl (frying preferred to soak up the bacon fat).
Add your bacon, sausages (denny or cookstown), fried egg.
Lashings of red sauce (aka Tomato Ketchup. Sauces are named after their colour - Thousand Island being known as the Pink sauce).
Wash down with a big mug of milky tea.
-
Tuesday 7th August 2012 15:33 GMT Anonymous Coward
Re: Soda bread
Agreed. But if you're going to all that trouble, you might as well add a farl of fried 'tatey' bread [Ormo], a fried doorstop or two of Veda loaf, a bit of black pudding [again Denny's or Cookstown are recommended], some mushrooms & tomatoes and a good mound of meal-a-crushy [fine ground oatmeal, fried in the leftover fat] and make a proper Ulster Fry out of it. Leave these effete "sandwich" things to our more delicate bretheren across the water.
-
Tuesday 7th August 2012 15:59 GMT Anonymous Coward
Re: Soda bread
Agreed.. mostly
Mushrooms can go jump.
I hate it when people ruin an otherwise edible meal with the mushy grey edible fungus.
Wee bit of veggie roll on the side instead though :) (For our water seperated cousins, it is actually mostly meat with a token bit of scallion (spring onion) through it. It is called Vegetable roll to make it sound like you are actually attempting to get at least 1 of your 5 a day.... )
-
This topic is closed for new posts.
Biting the hand that feeds IT
