We never have much left over. I recommend this stuff, though.
Utterly flavourless but incredibly efficient at masking any flour-induced pallidness, a danger when dealing with a chicken stock gravy.
http://img.tesco.com/Groceries/pi/53...ot_540x540.jpg
You know you sound like this lot, don't you?
Skin on chips are f**king rank.
I think you will find a quick squirt of ketchup works a treat.
Truffle in beans. You big f**king Dutch queer.
Way ahead of you my friend. My mother had a bottle (I think the same bottle) in her cupboard all
through my childhood. Just a few drops could turn gloop into delicious brownnectar.
Although it has to be admitted that Marmite in moderation does a job as well.
What of mushrooms in the fry-up, though? Surely they are a must?
I'm not talking about the homo Italian white truffle nonsense, sw.
No, I refer to the Man's truffle - the black Perigord truffle.
If you can make it to the Gard region in the second week of January for the Fete des Truffes, you will find Tuber melanosporum used in all sorts of dishes, from a salad of pig's trotter through grilled lobster to ice cream.
Oh I get and appreciate the triple fry thing but seriously.
Just nip to the supermarket and procure some of the pre cut fayre.
Toss them in the deep fat fryer, perhaps on two heat levels and you won't really tell a distinguishable difference.
You will save yourself twenty minutes tho'
DON'T LISTEN TO THIS HEATHEN YOKEL FASH!
Have we discussed girth? What girth chips are we talking here?
