Russ's Restaurant and Recipe Repository

[Handley_Page]

Russ:
What is "kickajoo stew" (don't ask me the right spelling).
It's a line in an old Charlie Drake record "My Boomerang won't come back".

 

[Rustyoznail]

Russ:
What is "kickajoo stew" (don't ask me the right spelling).
It's a line in an old Charlie Drake record "My Boomerang won't come back".

It’s actually kangatoo stew. In some lyrics it’s Kinkajou, which is a South American possum type creature.

Kangaroo’s pretty good. Strong taste. Needs to be cooked rare. Very little fat so it will get tough if not cooked carefully.

 

[Lori_the_Hoosier]

It’s actually kangatoo stew. In some lyrics it’s Kinkajou, which is a South American possum type creature.

Kangaroo’s pretty good. Strong taste. Needs to be cooked rare. Very little fat so it will get tough if not cooked carefully.

A girl I know asked me how to cook kangaroo, and she said the same thing, that it had no fat, and people had warned her the meat would 'clench' up if it was treated like beef or pork. I don't know anything about kangaroo, but venison has the same propensity, it's an almost zero-fat meat, and I get around that by larding the meat the old-fashioned way, cutting alternating slits along the grain of the meat with a very sharp knife and weaving long thin strips of pork fat in an 'over and under' pattern, like basket-weaving, through the slits, using a larding needle. Another, less time-consuming way is to push at least two long strips of fat lengthways through the joint of meat with the needle to embed the fat in the center of the meat, and several shorter ones through and through the sides of the meat joint.
I loaned her my larding needle and told her to try larding the kangaroo, it couldn't hurt, and might even work. She told me it did, the meat came out juicy and tender, not dry and tough like she'd been warned it would. I bought my needle from Amazon, they're not expensive, or hard to find or use.

 

[SimonDoom]

Here's an interesting way to use up oddments frozen or stashed in the fridge and kept 'for later':

SINGAPORE-STYLE CHILLI FRIED RICE

Ingredients:

Peanut oil
One egg (cracked)
1 clove of garlic finely chopped
1 green chilli very, very finely chopped
Two cups of pre cooked (steamed) jasmine rice (left in fridge overnight)
¼ each of yellow, green and red pepper "julienned" or finely diced
A generous pinch of salt, ditto sugar
Large handful cooked prawns, or shredded leftover chicken can also used
¼ cup of frozen peas
Handful of sliced roast pork (if available, I’ve even seen this work with cubed and fried Spam, any meat will do, though)
½ tsp of chilli powder (more if you like the heat)
1 level tsp powdered turmeric
1 heaped tsp of hot curry powder (Malay, if you can get it)
1 tsp of light soy sauce
2 tbsp chicken stock
2 spring onions chopped diagonally for garnish

Method:

Heat the oil in a wok, add the egg and stir fry 30 seconds approx, then add garlic, turmeric, and chilli, all the time stir frying
Add the rice, keep stir frying, add the 3 coloured julienned peppers, then add salt, sugar
Add the prawns, peas, chicken, pork, chilli powder, curry powder, and the soy sauce, keep stirring.
Add the spring onions and chicken stock, cover and steam for 1 minute, serve steaming hot

Make sure you give 30 seconds of stir frying after each ingredient has been added!!!

I'm going to try this, or as close to it as my leftovers will permit. Sounds great.

 

[TarnishedPenny]

A girl I know asked me how to cook kangaroo, and she said the same thing, that it had no fat, and people had warned her the meat would 'clench' up if it was treated like beef or pork. I don't know anything about kangaroo, but venison has the same propensity, it's an almost zero-fat meat, and I get around that by larding the meat the old-fashioned way, cutting alternating slits along the grain of the meat with a very sharp knife and weaving long thin strips of pork fat in an 'over and under' pattern, like basket-weaving, through the slits, using a larding needle. Another, less time-consuming way is to push at least two long strips of fat lengthways through the joint of meat with the needle to embed the fat in the center of the meat, and several shorter ones through and through the sides of the meat joint.
I loaned her my larding needle and told her to try larding the kangaroo, it couldn't hurt, and might even work. She told me it did, the meat came out juicy and tender, not dry and tough like she'd been warned it would. I bought my needle from Amazon, they're not expensive, or hard to find or use.

Venison is also quite lean. To save time, I often cover it with a layer of basket-weave bacon strips. Seems to work.

 

[Lori_the_Hoosier]

Venison is also quite lean. To save time, I often cover it with a layer of basket-weave bacon strips. Seems to work.

We always have venison for Christmas, mainly because Will is a 'gun' and gets to be Master of The Shoot at places like Woodstock and Carlton, and prefers to be paid in carcasses, so my walk-in freezer at Woodstock is crammed with hanging venison. I like to make game pies for Christmas, Will shoots a lot of game in-season, and rough-shoots for things like goose, duck, pigeon, partridge, pheasant, rabbit, and of course, Red, Sika, and Roe deer. I have some tasty recipes for Game Pie, Will's favorite breakfast on Boxing Day (December 26) is cold game pie, hot mulled cider, and a slab of Quince cheese before going off on the Boxing Day shoot with his cousin Jamie. Will also loves rook-breasts (you can tell he was born in the countryside) and, if I can get the breasts, I'll make him a traditional 'four and twenty blackbirds' baked in a pie. I think Rook is beefy and slightly gamey, but he grew up climbing trees to filch the baby rooks so he and his friends could have a roadside fry-up, and he's never lost the taste for them.

 

[Lori_the_Hoosier]

Venison is also quite lean. To save time, I often cover it with a layer of basket-weave bacon strips. Seems to work.

Venison can be quite bland, it's kind of an acquired taste, and the bacon would certainly enrich the flavor. Serving it with redcurrant sauce or tangy pickled red cabbage also enhances the flavor quite considerably

 

[NotWise]

I've been cooking for myself all week, and gradually learning how to use the expensive new range. My dinners have been OK, but tonight was great.

It was sole meuniere with carrots Lyonnaise, and spaghetti in garlic-flavored oil. The very detailed temperature control that the new range gives was important for cooking the garlic in the oil without browning it, and keeping the textures of the onions and carrots separate in the Lyonaisse.

My wife doesn't eat fish (or much of anything else that her mom didn't feed her before she turned five), so I get the sole to myself.

 

[Vix_Giovanni]

Will shoots a lot of game in-season, and rough-shoots for things like goose, duck, pigeon, partridge, pheasant, rabbit, and of course, Red, Sika, and Roe deer.

Drool, so many of my favorite things, especially the rabbit and roe deer yum!!!

 

[Lori_the_Hoosier]

Drool, so many of my favorite things, especially the rabbit and roe deer yum!!!

Vix, a couple just for you!

Classic Rabbit and Forcemeat Pie

Ingredients:
175g (6 oz) plain flour
40g (1½ oz) butter, cut into small pieces
40g (1½ oz) lard, chilled and cut into small pieces
45ml (3 tbsp) water
4 rabbit portions 600g (1¼ lb) total weight boned and jointed
150g (1/3 pound) streaky bacon finely chopped
30ml (2 tbsp) oil
225g (8oz) button mushrooms, wiped
225g scraped & diced carrots
225g (8oz) small onions, skinned and quartered
1 garlic clove, skinned and crushed
100ml (4 fl oz) tawny or ruby port
300ml (½ pint) chicken or vegetable stock
Large sprig fresh Thyme

Forcemeat:
300g (12 oz) pork sausage meat (Lincolnshire or Cumberland recipe works best, but any medium-coarse recipe will do)
125g (5 oz) freshly milled breadcrumbs
125g (5 oz) Finely chopped onion
45ml (3 tbsp) chopped parsley
½ tbsp English mustard (not powdered, or if powdered, mixed to a medium paste with cold water)
salt and freshly ground pepper

Method:
1. Make the pastry: sift the 175 g (6 oz) flour and a pinch of salt into a bowl and rub in the lard and butter until the mixture resembles fine breadcrumbs and add just enough water to mix to a firm dough. Cover and chill for about 20 minutes.

2. Toss the rabbit portions in the remaining flour.

3. Heat the oil in a pan and gently fry the mushrooms, onions and garlic until beginning to brown. Remove with a slotted spoon to a 1.7 litre (3 pint) pie dish.

4. In the same pan, brown the rabbit portions with the chopped bacon. Stir in the port and stock. Bring to the boil, scraping any sediment from the bottom and add to the pie dish.

5. Mix together the sausage meat, onion, breadcrumbs, parsley, mustard and seasoning. Divide and shape into eight balls and add to the pie dish. If you have a pie turret or baking bone place this in the center of the dish, this will prevent the center of the pie falling as it bakes. If you don't have a turret, pile the filling slightly higher in the center so the pastry lid doesn't fall in.

6. On a lightly floured surface, roll out the dough and cover the pie dish. Cut a small cross-shaped hole in the centre to allow the steam to escape. Bake at 190°C (375°F) mark 5 for 30 minutes. Cover loosely with foil and lower the temperature to 180°C (350°F) mark 4 for a further 1 hour.

Note: This recipe also works well with hare, and chicken, pheasant, or any other white game


Traditional Game Pie (Eat hot or cold)
Ingredients:
2 tbsp olive oil
2.2lbs/1 kg mixed game (inc. venison, rabbit, pheasant and pigeon, wild boar, or any available game-birds or meat)
2 large red onions, peeled and diced
1 clove garlic, peeled and crushed
4 ½ oz/120g smoked back bacon, finely diced
4 ½ oz/120g button mushrooms, sliced
1 oz/25g all purpose/plain flour
4 bay leaves
Zest and juice of orange
1 generous tbsp redcurrant jelly
300 ml chicken stock
70ml Ruby Port
Salt and pepper to taste
Pinch of Nutmeg
1.2kg Ready-Made short-crust pastry
1 large egg, beaten

Preparation:
Heat a tablespoon of oil in a large pan, brown the game meat in batches and keep to one side.

Heat the rest of the oil, ‘sweat’ the onions until starting to soften but not colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.

Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, salt, pepper, nutmeg, stock & port.

Bring to the boil, add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.

Heat the oven to Gas 5.

Flour the inside of medium pie pan – do not grease. Roll out enough pastry to fit the inside of the dish plus 1/2"/1cm and gently press the pastry base into the skillet leaving an overhang of 1/2"/1cm. Fill the pastry case with the meat mixture. Roll out the remaining pastry for a lid. Brush the top edge of the pastry base with beaten egg & lay the pastry lid on top; if you have a baking turret or pie-bone put it in now, this will stop the center of the pie sagging. Press down edges with the end of a spoon and crimp with a fork to ensure the pie edge is sealed. Cut a steam hole in the centre. Brush the pastry with beaten egg to glaze.

Bake for 30 minutes on bottom shelf of the oven followed by 30 minutes on top shelf, until the pastry is golden brown & the filling piping hot.

Serve generous size portions with creamy mashed potatoes, steamed Savoy cabbage & red onion, or eat cold with hard cider or a yeasty IPA and a salad of mixed leaves, onions and sliced beetroot. Also goes well cold with a good robust red wine or mulled ale and a slice of mature Cheddar or similar cheese as a seasonal Christmas evening snack.



Basic Game Stew with Dumplings

Ingredients:
2 tablespoons vegetable oil
1kg (2 1/4 lb) venison stew meat cut to generous bite-sized portions
½ kg (1 lb) rabbit off the bone
½ kg (1 lb) pheasant, boned and skin removed (or wild pigeon, partridge, or any other game bird)
4 duck legs, or two duck breasts, off the bone and cut into bite-sized pieces
3 onions, chopped
2 cloves garlic, finely minced
1 tablespoon Worcestershire sauce
1 tbsp tomato puree
70 ml Ruby Port
1 bay leaf
2 large tbsp Redcurrant jelly
1 Bouquet Garni sachet (or make one from a sprig each of Rosemary,Thyme, Myrtle, rolled sage leaves, and fresh Basil securely tied with clean white cotton thread.)
1 tablespoon of freshly chopped thyme
1 tablespoon salt
750ml (1 1/4 pints) water
6 small potatoes, peeled and quartered
1 large parsnip, peeled and chopped
1 large carrot scrubbed and diced
1 small swede (rutabaga), diced
1 stick of celery
2 tablespoons plain flour
4 tablespoons water

For the dumplings:
125g/4½oz plain flour, plus extra for dusting
1 tsp baking powder
pinch salt
pinch of white pepper
60g/2½oz beef shortening (aka suet)
water, to make a dough
good pinch of fresh or dried Myrtle
good pinch of dried or fresh Rosemary
Sift the flour, pepper, baking powder and salt into a bowl. Add the dried herbs. Add the beef suet and enough water to form a thick dough.
With floured hands, roll spoonfuls of the dough into small balls (about the size of ping-pong balls, or smaller if you prefer more dumplings in the stew)

Method:
Preheat oven to Gas Mark 4, 180 degrees C.

Heat oil in a large casserole or iron stockpot and brown the meat, ensuring it’s browned all over.
Add onions, garlic, Worcestershire sauce, Ruby port, tomato puree, redcurrant jelly, bay leaf, thyme, bouquet garni, salt and 750ml water.

Cover and cook in the oven, for 2 hours, or until the meat is tender. Remove from the oven, stir in potatoes, rutabaga, diced celery, carrot and parsnip; cook until tender. Combine flour and remaining water. Stir into the stew to thicken slightly.

After two hours, remove the lid from the stew and place the dough balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)

Remove bay leaf and bouquet garni before serving.

 

[TarnishedPenny]

Venison can be quite bland, it's kind of an acquired taste, and the bacon would certainly enrich the flavor. Serving it with redcurrant sauce or tangy pickled red cabbage also enhances the flavor quite considerably

I make a wine jelly which goes very well with it.

 

[Lori_the_Hoosier]

I make a wine jelly which goes very well with it.

I agree, a red wine jelly, reduced and set would be a great accompaniment to venison or cold game pie, the way mint jelly goes so well with cold mutton, or bramble jelly with cold beef. Once upon a time I would have made a reduction of cranberries and redcurrants, a more 'adult' taste than just a sweet fruit coulis to my way of thinking, to pour as a sauce, but Will has to take Warfarin because of his heart surgery and cranberries inhibit the anticoagulant properties of Warfarin, so possibly a redcurrant and red wine reduction, with a dash of fresh lemon juice to wake it up a little is something to tinker with.

 

[Rustyoznail]

You wanna detail that egg thing for me please ?

An old Boy Scout recipe - if you can call it that.

Take two slices of oldish, dry white bread. Pull the centre carefully out - about the size of an egg.

Put a good lump of lard or preferably bacon fat in a frying pan so it’s about 1/4 inch deep when melted.

Or use a vegetable oil with a knob of butter for a sightlier healthy version.

Turn down heat to about 1/2. If you’re cooking over an open fire, remove from heat.

Place bread and centre’s in the pan.

Immediately crack an egg into each hole.

Cook for about a minute, then flip.

Cook until both sides are a golden brown.

Remove from pan, butter everything, and add salt and pepper.

 

[Lori_the_Hoosier]

An old Boy Scout recipe - if you can call it that.

Take two slices of oldish, dry white bread. Pull the centre carefully out - about the size of an egg.

Put a good lump of lard or preferably bacon fat in a frying pan so it’s about 1/4 inch deep when melted.

Or use a vegetable oil with a knob of butter for a sightlier healthy version.

Turn down heat to about 1/2. If you’re cooking over an open fire, remove from heat.

Place bread and centre’s in the pan.

Immediately crack an egg into each hole.

Cook for about a minute, then flip.

Cook until both sides are a golden brown.

Remove from pan, butter everything, and add salt and pepper.

I'm daring myself to try this, it sounds bloody wonderful; lovely, crispy, delicious fried bread is too good to walk past, and a fried egg? Absolute torture, but my arteries are threatening to leave me for a more considerate eater, so, regretfully, I'll have to pass, with many a longing backwards glance...

 

[Vix_Giovanni]

Vix, a couple just for you!

Thank you, Lori! You are so thoughtful, and I’m thoroughly inspired!

I won’t have my new kitchen in time to make these as a Christmas treat, but hopefully most of the renovation work will be finished in January, and then I am going to try my hand at that rabbit pie for a family dinner party! I think I’ll try a twist on the veggie sides; I have a Cuban beet relish in mind, the kind that usually is served with savory empanadas, so I’ll try to reverse-engineer it. My mom orders a white cheddar that tastes like Piave or mild Parmesan this time of year, which I’m sure will go well as the cheese. But I’m thinking that I must substitute an all-butter crust, or maybe butter and lard—I can feel the apparition of my mother, grandmothers and every aunt already turning up their noses at the sight of a readymade crust. Is it needed for the recipe to settle correctly, or can I substitute? Or is there a particular brand of the crust you recommend for its taste?

 

[Vix_Giovanni]

An old Boy Scout recipe - if you can call it that.

Take two slices of oldish, dry white bread. Pull the centre carefully out - about the size of an egg.

Put a good lump of lard or preferably bacon fat in a frying pan so it’s about 1/4 inch deep when melted.

Or use a vegetable oil with a knob of butter for a sightlier healthy version.

Turn down heat to about 1/2. If you’re cooking over an open fire, remove from heat.

Place bread and centre’s in the pan.

Immediately crack an egg into each hole.

Cook for about a minute, then flip.

Cook until both sides are a golden brown.

Remove from pan, butter everything, and add salt and pepper.

I love this thread! Everything leaves me so happy, but also so hungry!

This is one of my favorite hangover dishes to get at Harry’s Italian for brunch, it comes with skirt steak and tomato salad and bottomless Bloody Marys and champagne!

 

[Polyacrylate]

As people are talking about Christmas meals, this is what Mrs Acrylate and I have fallen into making on Christmas Eve. Our kiddos won't touch it, naturally. It's another vegan-ish dish, though you can add meat if you like.

Christmas Mushroom Soup:
1 tbsp olive oil
3 oz porcini mushrooms, dry
1.5 lb sliced or chopped mushrooms (various -portabello, button, oyster, cremini - mix it up)
If you're into meat, you could add a pound of diced poultry (preferably dark meat), or chopped sausages. Game or rabbit would work well, too, I suppose.
1 medium onion, chopped
2 leeks, white part only, sliced
1 small fennel bulb (I actually usually add only half, and use the other in sandwiches or pizza later)
2 lb potatoes, diced (you'll mash about half that)
1 cup celery
1-2 cloves garlic, grated
1/2 tsp powdered thyme (or file)
1/2 tsp dill
1/4 cup Sherry vinegar (can also use juice from sauerkraut)
Dash of hot sauce
1 tsp salt
Cracked pepper to taste
Chopped fresh Dill and parsley
1 can sauerkraut
1/2 Cup flour (almond flour is terrific here, but regular all purpose works fine)

Soak porcinis in water a few hours before. Chop them up with the other mushrooms.
In a large pot, brown the meat if you're adding it
Chop veggies, add to large pot with oil, and cook until soft but not browned. Leave out potatoes for now
Add mushrooms, cook until soft, allowing veggies to brown a bit
Add water or broth - probably 5 cups or so, (I don't measure), and bring to boil
Add half the potatoes
Simmer for 45 minutes
While simmering, make mashed potatoes
Add Sherry and spices

Gently fry sauerkraut and stir into mashed potatoes

Remove a small portion of the soup and add the flour a little at a time, mixing well. Return to original pot to thicken.

Serve over potato-sauerkraut mix, and/or with rye crackers or toast.

Garnish with fresh herbs, and serve with hot sauce.

 

[Lori_the_Hoosier]

Thank you, Lori! You are so thoughtful, and I’m thoroughly inspired!

I won’t have my new kitchen in time to make these as a Christmas treat, but hopefully most of the renovation work will be finished in January, and then I am going to try my hand at that rabbit pie for a family dinner party! I think I’ll try a twist on the veggie sides; I have a Cuban beet relish in mind, the kind that usually is served with savory empanadas, so I’ll try to reverse-engineer it. My mom orders a white cheddar that tastes like Piave or mild Parmesan this time of year, which I’m sure will go well as the cheese. But I’m thinking that I must substitute an all-butter crust, or maybe butter and lard—I can feel the apparition of my mother, grandmothers and every aunt already turning up their noses at the sight of a readymade crust. Is it needed for the recipe to settle correctly, or can I substitute? Or is there a particular brand of the crust you recommend for its taste?

Hi Vix,

The closest to handmade pastry is probably trusty old Betty Crocker pie crust mix, but I find it can be a little flaky and not as forgiving as made from scratch. Here in France if I'm rushed and have to use pre-made or frozen pastry I use the Jus-Rol brand if Carrefour have it in stock, but I much prefer to take the extra half-hour and make and chill my own dough. I include lard to make the dough more flexible and forgiving, but all-butter shortcrust pastry is delicious, and when I make flaky pastry I only ever layer with butter, never lard. If you're really pressed for time, have a look in your local supermarket frozen section, I know I've seen ready-made frozen pie crusts before, just defrost and unroll, drop on, and trim to size.

 

[Vix_Giovanni]

Hi Vix,

The closest to handmade pastry is probably trusty old Betty Crocker pie crust mix, but I find it can be a little flaky and not as forgiving as made from scratch. Here in France if I'm rushed and have to use pre-made or frozen pastry I use the Jus-Rol brand if Carrefour have it in stock, but I much prefer to take the extra half-hour and make and chill my own dough. I include lard to make the dough more flexible and forgiving, but all-butter shortcrust pastry is delicious, and when I make flaky pastry I only ever layer with butter, never lard. If you're really pressed for time, have a look in your local supermarket frozen section, I know I've seen ready-made frozen pie crusts before, just defrost and unroll, drop on, and trim to size.

Sounds good, thanks again, Lori!

 

[Lori_the_Hoosier]

Another one appropriate to the season, and traditional in my husband's family at Christmas.

Baked Honey-Glazed Christmas Ham

Serves: 6-8

Ingredients:
2-2.5kg (4-5lb) boned and rolled smoked gammon joint
2 bay leaves
1 onion, peeled and roughly chopped
2 stalks celery, roughly chopped
2 carrots, scrubbed and roughly chopped

Topping:
2-3 tbsp Old Fashioned English Marmalade
A few cloves, optional
2-3 tbsp Clover Honey
2 level tbsp Demerara sugar
1tbsp white wine vinegar

Method:

1. Soak the gammon joint in cold water overnight, or at least 4 hours beforehand, and then drain it, discarding the water. Weigh the gammon to calculate the cooking time - it will take 25 mins per 500g, plus 20 mins (so a 2kg/4 ½ lb joint will take 2 hours).

2. Place the gammon in a large saucepan and add the bay leaves, onion, celery and carrots to the pan, then cover the gammon with cold water. Bring to the boil, then reduce the heat and cover the pan. Start the timing from the moment the gammon comes to the boil. Simmer the gammon for the calculated time.

3. Remove pan from the heat and carefully lift out the gammon, reserving cooking liquor. Remove the string. Cut the skin off the gammon, leaving just a thin layer of fat. Score through the fat in a diamond pattern using a small, sharp knife. Press cloves, if using, into the fat and the gammon, at the intersections of the diamond pattern

4. Mix together the Honey, Marmalade, Demerara sugar and vinegar. Spread mixture over the top of gammon. Place gammon in a roasting pan and spoon some of the cooking liquor around it.

5. Set the oven to 190°C (375°F, gas mark 5). Bake the gammon in the centre of the oven for about 20-30 mins, or until the topping is bubbling and has started to crisp. Remove it from the oven, transfer to a warmed serving plate and keep it warm until serving.

This ham will go well with a light dessert white wine, or as a Christmas Evening supper with sliced apples, mulled ale or cider and a mature cheese.

 

[Lori_the_Hoosier]

I know a similar recipe, but with hamburgers instead of bread. Take the center out of a hamburger, and fry it with an egg inside.

Aaaarrggghhh, what is wrong with you, you people are killing me!!! Stop it, stop it I say!!! I can't take the pain any longer...

 

[Rustyoznail]

The Egyptian eyes are really good with a home dry smoked streaky bacon. If you don’t have bacon fat to cook the eggs, drizzle a bit of the streaky bacon fat over the fried bread to enhance the taste and make you arteries scream in terror.

I know a similar recipe, but with hamburgers instead of bread. Take the center out of a hamburger, and fry it with an egg inside.

Now there’s a great idea. I hate it when the egg of my burger wants to slide off.

It’s so uncouth eating a hamburger with a knife and fork.

 

[Lori_the_Hoosier]

The Egyptian eyes are really good with a home dry smoked streaky bacon. If you don’t have bacon fat to cook the eggs, drizzle a bit of the streaky bacon fat over the fried bread to enhance the taste and make you arteries scream in terror.



Now there’s a great idea. I hate it when the egg of my burger wants to slide off.

It’s so uncouth eating a hamburger with a knife and fork.

You had to go there didn't you? One step beyond, and you just had to go and take it, didn't you...you b*stard...now I'm going to be up all night dreaming of crispy fried bread soaked in bacon grease, with all those salty, tangy bits off the bottom of the skillet clinging to the bread, hardtack sizzling and browning in a pool of pork grease, maybe a fried egg or two dancing around the bed taunting me...you goin down...

 

[Rustyoznail]

It’s the season for giving.

It’s a good thing I’m 10,000 miles away.

 

[TarnishedPenny]

The Egyptian eyes are really good with a home dry smoked streaky bacon. If you don’t have bacon fat to cook the eggs, drizzle a bit of the streaky bacon fat over the fried bread to enhance the taste and make you arteries scream in terror.

My arteries are all whipped into total submission, cowering abjectly whenever I approach a table.

Life is good.