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  #61  
Old 01.09.2010, 10:45
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Re: Constructing an English Breakfast in Switzerland

Why are you discussing oats for porridge on this thread?

- There are other threads where this has been discussed
- This thread is about fried stuff
- Porridge is usually considered Scottish and not English

Unless you can suggest an innovative way of integrating oats into a full English breakfast (perhaps by frying porridge in lard and cutting it into slices, a bit like polenta?) please resume your gloopy discussion elsewhere.
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  #62  
Old 01.09.2010, 11:10
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Re: Constructing an English Breakfast in Switzerland

Ok, back to fried breakfast yumminess (although not "properly" English)...

This morning breakfast was Berner Rösti (with "lardons") and chopped onion fried til nearly done and then scrambled together with some eggs.

Yum yum! Looked like a mess but oooh so tasty, the only thing missing was some cheddar.
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  #63  
Old 01.09.2010, 11:40
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Re: Constructing an English Breakfast in Switzerland

I've just returned from London.

Many of you just don't know what you're missing.

Our local butcher (the Ginger Pig in Hackney) sells Hawksmoor sausages made from a mix of pork, beef and lamb . . . actually perfect for breakfast. Their back bacon demonstrated to me that it won't simply be a case of cutting speck more thickly.

My brother works as head chef at a country house hotel with a farm attached. They serve 'one food mile' breakfast with sausages, bacon, tomatoes and eggs coming the farm. Truly excellent.

I will re-double my efforts to see what can be achieved here in Switzerland.
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  #64  
Old 01.09.2010, 12:19
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Re: Constructing an English Breakfast in Switzerland

What's the name of the country house hotel? And where is it?
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  #65  
Old 01.09.2010, 12:38
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Re: Constructing an English Breakfast in Switzerland

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What's the name of the country house hotel? And where is it?
Fallow Fields near Oxford
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  #66  
Old 01.09.2010, 13:17
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Re: Constructing an English Breakfast in Switzerland

Quote:
I just went to Coop in Sihl City and was surprised, disgusted, and then dismayed (in that order) to find they had NO ****ING BACON.

I duly found the nearest homeless person and kicked them till they stopped moving.
Try Coop on Albisstrasse in Wollishofen
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  #67  
Old 01.09.2010, 13:29
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Re: Constructing an English Breakfast in Switzerland

Well in England I never order bacon anyway (I'd always rather opt for an extra sausage...) So I do fine - you can get Heinz beans anywhere, tomato and mushrooms are standard. I have to bake my own bread though and I just "redid" butter to add seasalt. There is a pork sausage at my local wurst takeaway on Niederdorf (next door to the M Migros) that does a good breakfasty sausage. And then of course the Yorkshire tea but from a mug not a polystyrene cup. Btw I poach my eggs now I learned how - awesome.
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  #68  
Old 01.09.2010, 13:31
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Re: Constructing an English Breakfast in Switzerland

I've had ginger pig bacon on my burger. I had to remove it and eat it separately - I felt it deserved it.
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  #69  
Old 02.09.2010, 16:05
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Re: Constructing an English Breakfast in Switzerland

In what Coop in Lausanne can I get HP sauce? Checked Bergières and Grancy yesterday and couldn't find any... Saint-Laurent I suppose (read hope)? Merci.
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  #70  
Old 02.09.2010, 16:27
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Re: Constructing an English Breakfast in Switzerland

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Well in England I never order bacon anyway (I'd always rather opt for an extra sausage...)

PROCESSING STATEMENT: "NEVER ORDER BACON"

CHECKING RELIGIOUS DENOMINATION OF TARGET. STATUS: NON-MUSLIM

ERROR: DOES NOT COMPUTE

*explodes*
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  #71  
Old 02.09.2010, 16:29
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Re: Constructing an English Breakfast in Switzerland

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PROCESSING STATEMENT: "NEVER ORDER BACON"

CHECKING RELIGIOUS DENOMINATION OF TARGET. STATUS: NON-MUSLIM

ERROR: DOES NOT COMPUTE

*explodes*
Dude...sausages are pork too, but IMO a top notch cumberland or similar will beat almost any food at all. In fact I'd go so far as to say that the whole point of an English breakfast is to keep the sausages company
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  #72  
Old 02.09.2010, 16:31
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Re: Constructing an English Breakfast in Switzerland

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Dude...sausages are pork too, but IMO a top notch cumberland or similar will beat almost any food at all. In fact I'd go so far as to say that the whole point of an English breakfast is to keep the sausages company
I have to confess it's a hard choice between a sausage sandwich and a bacon sandwich. I can't really decide which one I prefer. But then I realise I don't have to.

We should have a thread on the perfect bacon sandwich.
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  #73  
Old 02.09.2010, 16:35
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Re: Constructing an English Breakfast in Switzerland

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I have to confess it's a hard choice between a sausage sandwich and a bacon sandwich. I can't really decide which one I prefer. But then I realise I don't have to.

We should have a thread on the perfect bacon sandwich.
Ahem...fried egg and ketchup on white hovis
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  #74  
Old 02.09.2010, 16:40
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Re: Constructing an English Breakfast in Switzerland

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Ahem...fried egg and ketchup on white hovis
Yeah . . . I actually used to alternate between bacon, sausage and egg sandwiches from E Pellici on Bethnal Green Road on the way to work.

You might want to check out the HKmuffin at Hawksmoor . . .
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  #75  
Old 02.09.2010, 16:41
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Re: Constructing an English Breakfast in Switzerland

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I have to confess it's a hard choice between a sausage sandwich and a bacon sandwich. I can't really decide which one I prefer. But then I realise I don't have to.

We should have a thread on the perfect bacon sandwich.
Ahem...fried egg and ketchup on white hovis
Or both:

nom nom
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  #76  
Old 02.09.2010, 17:00
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Re: Constructing an English Breakfast in Switzerland

Question: middle bacon or back bacon? Personally i'm a fat lover as I think the taste is simply sublime, so for me nothing beats a thick piece of middle bacon with some chunky rind. I usually cut all the rind off and then eat it seperately at the end, chewing it for as long as I can. Mmmm.

Arrghh im starving now.

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Or both:
nom nom
Bacon and egg sandwich is my all-time favourite, two amazing tastes perfectly married in a unity of nom.
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  #77  
Old 02.09.2010, 17:38
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Re: Constructing an English Breakfast in Switzerland

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Bacon and egg sandwich is my all-time favourite, two amazing tastes perfectly married in a unity of nom.
And Sir, I shall take my Cumberland sandwich over that.

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  #78  
Old 02.09.2010, 17:52
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Re: Constructing an English Breakfast in Switzerland

Bacon vs. sausage.

Need poll.
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  #79  
Old 02.09.2010, 17:56
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Re: Constructing an English Breakfast in Switzerland

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We should have a thread on the perfect bacon sandwich.
Bacon to be smoked back bacon, cooked to be ever so slightly crunchy at the edges, must be piping hot, must have brown sauce.

Bread to be the loaf I make in my bread machine, with one-third granary and two-thirds white, so it's almost white bread but with a bit of texture to stop it being too bland.

<kodokan hurries off to raid the freezer, reducing once again her stash of 'imported from the UK' bacon>
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  #80  
Old 02.09.2010, 17:58
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Re: Constructing an English Breakfast in Switzerland

Why not go straight for a BSE, and remove the need for decisions?

Attachment 18448

Last edited by weejeem; 14.10.2011 at 15:03.
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