RugbyRebels

Digby wrote:Jesus wept, baked beans are perfectly serviceable as a cheap and reasonably nutritious meal option, on brown toast for lunch or on a jacket potato for dinner, though if going cheap turning on the over to cook some jacket potatoes rather defeats the point, but they don't belong on a breakfast plate. You can have brown sauce, egg, mushrooms and grilled tomato, but that's it for the softer/saucier side of things. The world is going to hell in a hand basket when we allow baked beans onto a fry-up

No baked beans on a full English? Abomination. If this wasn't the internet, I'd've slapped you with a glove and invited you to a duel over such appalling behaviour.

Puja

The other big thing to consider is beer. I'm not much of a fan of drinking before midday, and I wouldn't object outside big lunch events not drinking before 6pm. But there does seem something wrong with the idea of watching the World Cup and never enjoying a beer.

So maybe the thing to do is aim for 24/7 drinking and exist in a state of never knowing what time it is. Okay that's going to wreak havoc on personal and professional level, but some things are important

Only 2 QFs are really in the morning, though... why is this even a debate! I'll be up and have eaten breakfast, got ready and be onto my mid morning snack by the time the games roll around!

Mostly they seem to have taken into account local time for the bigger nations. I only see Italy having a 6.00am KO. I'd argue that those 9.00ish starts on a weekend are definitely within bounds for watching with a cooked breakfast.
Of course, there are also plenty of neutral matches that many people will want to watch - or is there a world in which 6.00am is considered "mid-morning"? If so - I'm glad I have no part of that world

Fck Tomatoes. Devil's food.

Banquo wrote:Fck Tomatoes. Devil's food.

Freak.

Feel that options for fried bead and toast need to be there instead of generic bread, and same for
hash-browns v. spuds.Beans, especially heated in bacon juices are a worthy addition in moderate portioning, and go well with sausages, bacon and bread/toast, less well with eggs or tomatos.Eggs, if not scrambled, need to be runny but never snotty.Burnt tommies should be rejected.

Scrambled eggs going snotty probably had salt added too early in the cooking, it seems to unwind the protein in weird fashion, I blame science!

That said I've just actually looked that up, and science might not be on my side over that salt claim. But can you trust the interweb?

Digby wrote:Scrambled eggs going snotty probably had salt added too early in the cooking, it seems to unwind the protein in weird fashion, I blame science!

I think he's referring to the white of fried eggs, I've found the best way to cook those is by putting a lid over the eggs whilst cooking (preferrably a see thru lid so you can see when the white is done), this takes out the necessity for flipping them over also so less chance of breaking the yolk.

Digby wrote:Scrambled eggs going snotty probably had salt added too early in the cooking, it seems to unwind the protein in weird fashion, I blame science!

yes -scrambled eggs were excluded from the snot-rating, as not aware of this other than interruptus (early withdrawl from applied heat).Usually it's the opposite - when left in the pan despite off the heat, will continue the protein denaturation at pace, resulting in a rubbery offering.( not in the 'absoroutery' sense obvs. ).

Galfon wrote:Feel that options for fried bead and toast need to be there instead of generic bread, and same for hash-browns v. spuds.Beans, especially heated in bacon juices are a worthy addition in moderate portioning, and go well with sausages, bacon and bread/toast, less well with eggs or tomatos.Eggs, if not scrambled, need to be runny but never snotty.Burnt tommies should be rejected.

I was intending to, but the software only allows for 10 options - which is fair I guess.
It means that such preferences, along with other options like croissants or barbecues (if we get an Indian summer) have to be made as comments

Numbers wrote:I think he's referring to the white of fried eggs, I've found the best way to cook those is by putting a lid over the eggs whilst cooking (preferrably a see thru lid so you can see when the white is done), this takes out the necessity for flipping them over also so less chance of breaking the yolk.

Use enough oil, and use a tea-spoon to baste them.
Anyone flipping eggs is no true Britain!

Indeed, flipping eggs is for over easy sceptics. If you're not going to have a runny yolk what's the point in fried, poached or boiled eggs with breakfast (bar the harder boiled eggs for a kedgeree)?

Breakfast isn't likely to be an issue for me. I'll be in Korea for the first week of the tournament - same time zone as Japan. The only All Blacks game in that time will be at 6.45pm on a Saturday. Finding a pub showing it might be difficult but I'm sure I'll figure something out. NZ is only 3 hours ahead so the rest of our games are not too bad. We do have one match kicking off at 11.15pm on a Wednesday night, so I hope Canada can pull something out of the bag and make it worthwhile staying up. Italy and Namibia will both be at 5.45pm in the weekend, so the main issue will be getting the kids out of the way somehow.

morepork wrote:

Banquo wrote:Fck Tomatoes. Devil's food.

Freak.

c'est chic.

allergy.

Which Tyler wrote:

Galfon wrote:Feel that options for fried bead and toast need to be there instead of generic bread, and same for hash-browns v. spuds.Beans, especially heated in bacon juices are a worthy addition in moderate portioning, and go well with sausages, bacon and bread/toast, less well with eggs or tomatos.Eggs, if not scrambled, need to be runny but never snotty.Burnt tommies should be rejected.

I was intending to, but the software only allows for 10 options - which is fair I guess.
It means that such preferences, along with other options like croissants or barbecues (if we get an Indian summer) have to be made as comments

Numbers wrote:I think he's referring to the white of fried eggs, I've found the best way to cook those is by putting a lid over the eggs whilst cooking (preferrably a see thru lid so you can see when the white is done), this takes out the necessity for flipping them over also so less chance of breaking the yolk.

Use enough oil, and use a tea-spoon to baste them.
Anyone flipping eggs is no true Britain!

I agree no flipping, but you don't need to worry about basting them if you have the lid on, the heat directs back down cooking the white.

Digby wrote:Indeed, flipping eggs is for over easy sceptics. If you're not going to have a runny yolk what's the point in fried, poached or boiled eggs with breakfast (bar the harder boiled eggs for a kedgeree)?

You've just lost all credibility in this thread

Numbers wrote:

Digby wrote:Indeed, flipping eggs is for over easy sceptics. If you're not going to have a runny yolk what's the point in fried, poached or boiled eggs with breakfast (bar the harder boiled eggs for a kedgeree)?

You've just lost all credibility in this thread

hardly unusual for me, but for being against egg flipping seems harsh.

Digby wrote:Jesus wept, baked beans are perfectly serviceable as a cheap and reasonably nutritious meal option, on brown toast for lunch or on a jacket potato for dinner, though if going cheap turning on the over to cook some jacket potatoes rather defeats the point, but they don't belong on a breakfast plate. You can have brown sauce, egg, mushrooms and grilled tomato, but that's it for the softer/saucier side of things. The world is going to hell in a hand basket when we allow baked beans onto a fry-up

The secret to making beans not only acceptable at breakfast but a star of the show is to leave them on the hob a bit too long. If your beans are still bean shaped in a runny sauce then this is horrid. If the beans have started to break down and it’s all a bit jammy then add a few drops of hot sauce and away you go.

Digby wrote:

Numbers wrote:

Digby wrote:Indeed, flipping eggs is for over easy sceptics. If you're not going to have a runny yolk what's the point in fried, poached or boiled eggs with breakfast (bar the harder boiled eggs for a kedgeree)?

You've just lost all credibility in this thread

hardly unusual for me, but for being against egg flipping seems harsh.

It was because you used the term "over easy", I am also against flipping like any right minded egg connoisseur.

/quote]
The secret to making beans not only acceptable at breakfast but a star of the show is to leave them on the hob a bit too long. If your beans are still bean shaped in a runny sauce then this is horrid. If the beans have started to break down and it’s all a bit jammy then add a few drops of hot sauce and away you go.[/quote]

Some people microwave them which doesn't seem to change the consistency of the beans, they remain hard and therefore unacceptable.

Numbers wrote:

Digby wrote:

Numbers wrote:
You've just lost all credibility in this thread

hardly unusual for me, but for being against egg flipping seems harsh.

It was because you used the term "over easy", I am also against flipping like any right minded egg connoisseur.

In referencing the Yanks, and that's a term they use, or so I thought. At least least the over easy is still supposed to have some sort of runny yolk, so it's not the full on evil of US cheese, or their 'tea'

canta_brian wrote:

Digby wrote:Jesus wept, baked beans are perfectly serviceable as a cheap and reasonably nutritious meal option, on brown toast for lunch or on a jacket potato for dinner, though if going cheap turning on the over to cook some jacket potatoes rather defeats the point, but they don't belong on a breakfast plate. You can have brown sauce, egg, mushrooms and grilled tomato, but that's it for the softer/saucier side of things. The world is going to hell in a hand basket when we allow baked beans onto a fry-up

The secret to making beans not only acceptable at breakfast but a star of the show is to leave them on the hob a bit too long. If your beans are still bean shaped in a runny sauce then this is horrid. If the beans have started to break down and it’s all a bit jammy then add a few drops of hot sauce and away you go.

I like the idea of having hot sauce with something like huevos rancheros for breakfast, but not a fry up

Digby wrote:

Numbers wrote:

Digby wrote:
hardly unusual for me, but for being against egg flipping seems harsh.

It was because you used the term "over easy", I am also against flipping like any right minded egg connoisseur.

In referencing the Yanks, and that's a term they use, or so I thought. At least least the over easy is still supposed to have some sort of runny yolk, so it's not the full on evil of US cheese, or their 'tea'

Over easy indeed. The finest battery-farmed eggs money can buy. The American South has some good breakfasts, and I like proper grits, especially with the African influenced spices you get in places like Louisiana. One of my favourite brekkies, eggs benedict, originated in New York city allegedly but so few places in seppo land seem to be able to do one that doesn't taste like a boot heel covered in warm glue. Despite their bravado with their coffee, Americans on the whole drink the shittiest brown pish on the planet that is classified as coffee. I'm headed down to NZ soon and it will be whitebait season....time for some whitebait fritters, if they haven't all been killed by nitrate runoff from dairy farms.

morepork wrote:

Digby wrote:

Numbers wrote:
It was because you used the term "over easy", I am also against flipping like any right minded egg connoisseur.

In referencing the Yanks, and that's a term they use, or so I thought. At least least the over easy is still supposed to have some sort of runny yolk, so it's not the full on evil of US cheese, or their 'tea'

Over easy indeed. The finest battery-farmed eggs money can buy. The American South has some good breakfasts, and I like proper grits, especially with the African influenced spices you get in places like Louisiana. One of my favourite brekkies, eggs benedict, originated in New York city allegedly but so few places in seppo land seem to be able to do one that doesn't taste like a boot heel covered in warm glue. Despite their bravado with their coffee, Americans on the whole drink the shittiest brown pish on the planet that is classified as coffee. I'm headed down to NZ soon and it will be whitebait season....time for some whitebait fritters, if they haven't all been killed by nitrate runoff from dairy farms.

Not sure I've had grits for breakfast, what would one pair them with? I've not had much grits period tbh, though I had some nice prawns in red eye gravy and grits in North Carolina, and actually that might have been a brunch