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Date Posted: 13:46:22 02/13/11 Sun
Author: Gilly
Subject: Re: New main page photie - a Scottish breakfast
In reply to: Ani 's message, "Re: New main page photie - a Scottish breakfast" on 03:10:19 02/13/11 Sun

We had some rare breed pork sausages in some toasted brown bread, but the skins were tough and they were too spicy so we won't be getting any more of those!!! We'll stick to our local butcher who makes his own. The only thing that we really had fried when I was a child and we had a Sunday breakfast was the egg, Dad used to grill everything else, oh and fried bread of course, but only sometimes with that. We often have French toast at the weekend, which is really nice as there is an egg farm about 2 miles down the road, and if we buy the jumbo size eggs everyone of them has a double yolk. They've gone up in price from when I bought some 3 weeks ago, they are now £2 a dozen, but the same eggs in the Supermarket are £2.04 for a half dozen, so still a lot cheaper to just pop down the road rather than go 8 miles down the road. We buy the ordinary large ones for cake making as double yolkers don't make good cakes, they don';t rise enough. Our idea of a cooked breakfast at the weekend is a bacon sandwich or fried mushrooms on fried bread, the only time we eat a proper cooked breakfast is if we're at a hotel, can't do it any more, far too much!!!! Usually just 2 slices of toast in the morning with just a little bit more at the weekend as we have more time. I'm not keen on a lot of oatmeal in a black pudding and I like the fat cut small, and I'm afraid if I do have a fried egg the yolk has to be bashed so it spreads all over the white and then it has to be cooked on both sides, I don't like runny eggs (and I cook them in butter!!!!). Tastes do change though, lard or indeed any of the cooking fats are something I never ever buy, nor do we buy any of the low fat spreads or margerine as we just don't like them. I use olive oil or butter, and for pastry and cakes it's always just butter, and I find that things cooked in lard can make me feel a bit queesy these days. That spelling of queesy doesn't look right, queasy? Don't know, don't care, you'll know what I mean.

Gilly

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