I like Skol
A Minging Manc...
- Location
- Sunny Ashton-under-Lyne
Now you lot have got me hankering for a greasy spoon mega-breakfast. Barstewards!
Now you lot have got me hankering for a greasy spoon mega-breakfast. Barstewards!
Have you tried sausage, bacon, tinned plum tomatoes and toast?
I use 'groundnut' oil, it has the highest 'burn point' of any oil/fat.Yep... Plus using lard rather than oil to fry.
This Penguin book is from the 1950s, written by a chinese lady. She says anything can be used to taste chinese, you just need to cook it right. The only thing I do is cut back on the salt, because some of the dishes are, to the modern palate, very salty...
I'm surprised your chef hasn't got cooking in a Wok off pat by now, I cook most Chinese food at home with the exceptions being battered Pork/Chicken/Prawn 'balls', Spring Rolls or Wonton/Dumplings which I buy from a really good takeaway (Wans Garden on Glenfield Rd East) The ingredients are pretty easy to source in Leicester with the advantage of no 'Seasonall' (Monosodium Glutamate*) added.
* Monosodium Glutomate put my Mum in Hospital once, she ate a Chinese takeaway and later thought she was having a heart attack, cue Ambulance and a night in A&E before they discovered that she was suffering from MG poisoning.
Have you tried sausage, bacon, tinned plum tomatoes and toast?
That sounds 'posh' !