Originally posted by Mich the Tester
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Reply to: Bacon butty in T-3 minutes
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Previously on "Bacon butty in T-3 minutes"
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Originally posted by Mich the Tester View PostIt's in Albert Heijn, called 'bakbacon'. It's a bit weak and watery though, which explains why the sauce was needed.
I say things, as I never did workout what most of them were, that was served-up in client-co canteen.
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Originally posted by norrahe View PostWell you could add a fried egg and a sausage.
Though I am curious as to where MTT got bacon in cloggers. I've had to cure my own as the stuff here is pretty p!ss poor.
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I can never cut that pita bread proper like, it's a pain in the @rse
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Originally posted by jmo21 View PostMust agree with my learned colleague here, any sauce on bacon is a travesty to bacon everywhere!
mmm,..... baconnnyyyyyy
Though I am curious as to where MTT got bacon in cloggers. I've had to cure my own as the stuff here is pretty p!ss poor.
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You think it's bad adding milk? You're supposed to eat it dry with a spoon, adding water ruins how it's meant to taste.
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Originally posted by VectraMan View PostI don't know anyone can take something as nice as bacon, and destroy the taste with sauce. It's like those people who go on about fancy coffee, insist on grinding beans in front of you, and then poor milk into it.
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Bacon kebabs sounds quite good. I have some bacon - wonder where I can buy pita bread. It means I can pack it with salad too, which of course I'll let fall out without eating any of it.
I don't know anyone can take something as nice as bacon, and destroy the taste with sauce. It's like those people who go on about fancy coffee, insist on grinding beans in front of you, and then poor milk into it.
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try this
a quarter of an unsliced loaf (aka a 'doorstep') and a load of brown sauce
er...thats it
food of the gods
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