Wurzburg hotel

No shit.

We have that too, we call it streaky. Personally, if I'm making a bacon
sarnie, I much prefer streaky cooked to a crisp. But outside a sarnie it
has to be back.

 

*ding*

 

Yes, but my original reply in this thread was to TOG, talking about a
Full *English* Brekfast. This wasn't clear or re-iterated in my post
up there ^.

Your Ulster Fry[1] is just one of a number of Cooked Breakfasts, and if
you're not referring to a FEB, then anything goes, even hash browns.

Not that I'd eat them mind.

[1] And I've had them when in NI and very nice they are.

 

British streaky is thicker cut, though. The American stuff is more
like what I can get in France and Swizerland, often sold to be eaten
'raw' and hence thinner.

I'm happy enough with the flavour of the poitrine fumée we usually
eat, both in sandwiches and in a breakfast. Both normally with HP, of
course.

Sure, it's good for that.

Why? If I wanted lean meat I'd just use decent cooked ham instead.

 

the only person I know who actually favours hash browns in a breakfast
is French.

Make of that what you will.

 

I hate the fat on back bacon unless it's been crisped up. Thick-cut
chargrilled bacon has a lot going for it.

 

Or grill it.

 

They're a poor substitute for bubble'n'squeak

 

Oh aye, me too. I'd normally cut or pull it off back bacon anyway.

I still prefer streaky though.

 

Nah, streaky as well.

As an alternative to the FEB, I favour eggs, streaky bacon and a short
stack (pancakes and maple syrup). Pat learnt how to make proper
American pancakes when she lived over there.

 

Only country folks ate streaky bacon in America during the first half
of the twentieth century.

But there were a lot of pork bellies available, so a Madison Avenue
company launched a campaign lauding American "ranch-style" breakfasts
with streaky bacon and eggs and *Florida* orange juice.

The American singer Bing Crosby starred in a lot of orange juice
commercials.

 

<applause>

 

Americans became "health conscious" in the 1980's and 1990's, so
American chain restaurants started catering to that by adding fruit to
breakfast plates, other than just as a garnish.

Denny's coffee shops seemed to have kicked it off by adding a thin
slice of an orange on breakfast plates of bacon and eggs, hashed
browns, toast and a sprig of parsley.

I held up the sprig of parsley once and asked the waitress, "What's
with this *weed* on my plate?"

She said that some people *expected* parsley, and would be upset if
they didn't get it with their bacon and eggs.

The International House of Pancakes chain (aka "IHOP") added even more
fruit to their breakfast plates and actually named one of them "Rooty
Tooty, Fresh and Fruity" on the menu.

I parked my motorcycle in front of an IHOP near the internationally-
famous Rock Store in the Santa Monica mountains and walked in and took
my seat at the counter and perused the menu and pointed to the RTTaF
entry on the menu
and told the waitress, "I'll have one of these, but you won't get me
to say that phrase in public."

She laughed and took my order...

 

I would recommend the Castle Douglas Hotel for FEB (or should that be
FSB?), but the couple who run it have just moved to Mull.

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, Pip

Noted.

 

Hancocks the butcher in Monmouth do some nice sausages. I like the
Kitchener recipe which is made from 98% pork.

 

FSB (hotel version) would be more, porridge 'n' kippers as far as
I recall. Not on the same plate fortunately.

 

It was *lots* more.