glw gone.

Quote:

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Originally Posted by Burney

Generally, I prefer rump or sirloin for a sandwich. I’ve never had to batter it.

I use the part-baked ciabatta jobs from Tesco. Soft enough not to be tiresome, but generally strong enough to hold together.

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I'd usually use rib-eye or sirloin fearing, as I do, the reputed toughness of rump. That's why I will bash it.

Quote:

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Originally Posted by Sir C

Oh yes, I've taken to caramelising a heap of onions and then, just before plating, grating some cheese into the onions and giving it a good old mix up, so the cheese starts to melt in the onion heat.

I shall enjoy some delicious water with mine. At 9 o'clock I will allow myself a nice cup of Earl Grey, with a slice of lemon.

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Caramelise this, b!tch!

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Quote:

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Originally Posted by Sir C

Steak sandwich, innit. :rubshands:

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For God's sake c, at first glance I thought you were announcing that your long suffering wife had kept that most ghastly appointment no mortal can avoid.

I'll bet you'll be having one enormous great existential wánk eh?