• Welcome to the ShrimperZone forums.
    You are currently viewing our boards as a guest which only gives you limited access.

    Existing Users:.
    Please log-in using your existing username and password. If you have any problems, please see below.

    New Users:
    Join our free community now and gain access to post topics, communicate privately with other members, respond to polls, upload content and access many other special features. Registration is fast, simple and free. Click here to join.

    Fans from other clubs
    We welcome and appreciate supporters from other clubs who wish to engage in sensible discussion. Please feel free to join as above but understand that this is a moderated site and those who cannot play nicely will be quickly removed.

    Assistance Required
    For help with the registration process or accessing your account, please send a note using the Contact us link in the footer, please include your account name. We can then provide you with a new password and verification to get you on the site.

Anyone else really fancy a bacon sandwich...

So is anyone off to buy a round of bacon sandwiches then?? Count me in please

Don’t want to spoil my Chinese and bottle of wine tonight.....but if i was to have a bacon sandwich.....the bacon would have to be almost crispy,

Nothing worse than when it is soft and floppy!!!
 
What is people's obsession with crispy pork? It's taste is far inferior to that of properly (i.e. not overcooked) cooked stuff!
 
No! Burnt fat (or, as you are calling it, crispy) tastes wrong! :fury:

You're spot on with the steak comment though, the bloodier the better! :D
 
I dont know who you are! I was walking around aimlessly shouting Southminster but nobody answered.

me thinks yer fibbin.....:rolleyes:
you should maybe ask someone a little closer to home for the answers you seek me thinks....and then deliver the bacon sandwich suitably crispy to my grateful mitts....thanks...;)
 
Aww thank you, I love chinese. and wine :)


a nice crisp white???

Although i would say that for spicy dishes, particularly Szechuan cuisine, try a Gewürztraminer (white). For rich dishes, such as Shanghai red-cooked chicken, serve a red Bordeaux. But for heavier northern dishes, such as Peking duck, try a burgundy such as Pinot Noir, or a Merlot.
 
a nice crisp white???

Although i would say that for spicy dishes, particularly Szechuan cuisine, try a Gewürztraminer (white). For rich dishes, such as Shanghai red-cooked chicken, serve a red Bordeaux. But for heavier northern dishes, such as Peking duck, try a burgundy such as Pinot Noir, or a Merlot.

Anything with alcohol is fine for me :)

By the way, you going out for chinese?
 
It is not gross....well ok maybe looks it but when it infuses in to the rest of the plate it is heaven

Thats what I meant it looks it, but tastes amazing.

You ever done a stone grill cook? When I was in New Zealand, we were given chicken, pork, steak and lamb kebabs, and they give you this huge stone to cook your own food, it was amazing. Thats a great way of cooking steak
 

ShrimperZone Sponsors

FFM MSPFX Foreign Exchange Services
Estuary MFF2
Zone Advertisers Zone Advertisers

ShrimperZone - SUFC Player Sponsorship

Southend United Away Travel


All At Sea Fanzine


Back
Top