This study is only partially complete it needs to be extended to investigate the BLT. What type of lettuce should I use and which is the best brand of mayonnaise? Also what ratio of bacon, lettuce and tomato achieves best results? I need to be told these thing’s by a study :roll: , obviously I could never just work it out myself :think: there’s just too many variables, my head hurts. :madhead:
Well...I've been a vegetarian for the past 25 years...
..so I have to make do with a soya or Quorn substitute... :shock:
I'll say no more.......
Derek
'My Auntie Mabel told me I'd make a great soldier, though I don't know how 30 years working in a biscuit factory had qualified her to make that judgement.....' Eddie Nugent
AlexP wrote:I admire you fortitude, even though it now seems I’ve no idea how to construct a Bacon Sarnie :roll: I couldn’t live with out them.
..I'm not a 'political' veggie, just personal choice...I still get the smoked aroma from the frying pan....it's just made of something else..
..but I know what you mean..
ATB,
Derek
'My Auntie Mabel told me I'd make a great soldier, though I don't know how 30 years working in a biscuit factory had qualified her to make that judgement.....' Eddie Nugent
A quick question from a Yank. What exactly is in a bacon butty? Oh, a few weeks ago I ate my first Yorkshire Pudding...really! Actually I had about 6 or 7 of them. Good eatin'.
A bacon butty is made from "proper" bacon, cooked to preference and placed between two slices of white or brown bread, usually with some form of sauce, such as ketchup or brown sauce. The bread may or may not be toasted or buttered.
Error 482: Somebody shot the server with a 12 gauge.
I need to be told these thing’s by a study :roll: , obviously I could never just work it out myself :think: there’s just too many variables, my head hurts. :madhead:
