Not when their planned destination is in a barm.

Even more reason for the yolk to be runny when on a barm

My mum still says best butter.

 

She's 79 years old and tells me it harks back to rationing when butter came as a basic mix of buttermilk and lard most of the time. Occasionally you could "upgrade" to best butter which was, well, butter.

 

Nowadays, it's just butter. But old habits die hard.

Edited December 30, 20169 yr by Spider

My mum still says best butter.

 

She's 79 years old and tells me it harks back to rationing when butter came as a basic mix of buttermilk and lard most of the time. Occasionally you could "upgrade" to best butter which was, well, butter.

 

Nowadays, it's just butter. But old habits die hard.

Do you have best butter on the bread you dip into your lobby?

Do you have best butter on the bread you dip into your lobby?

I wouldn't eat lobby if Jennifer Aniston was feeding it to me from her vagina.

 

Edit:

Actually, I'd probably make an exception. Can I have carrots please?

Edited December 30, 20169 yr by Spider

No butter or marge either - never had them, my Mum didn't have them, so by default I didn't when growing up.

Isn't your toast a bit dry without it?

I find poached eggs easier to make and healthier than a fried too. It countereacts the butter.

 

Aye, I try to limit fried foods as they give me mega heartburn but It's rare I get a poached egg right - I'm a dab hand at a fried one though; even begun flipping it over to semi cook the top and seal in the lovely runny yolk  

 

It's a risky business though . . .

No butter or marge either - never had them, my Mum didn't have them, so by default I didn't when growing up.

 

hmmm!  My Mum always had Flora, which I can't stomach.  

 

What did you use for spread then?  I find this news astonishing   That said, I suppose there are lots of options . . .

Not when their planned destination is in a barm.

 

?

 

Even more need for runny yolk - offers a more moist bap, which is needed imo.  

 

Unless I am smartly dressed or in professional/public view in which case having runny egg down my face and wrists isn't a good look.   Similar thing with bacon fat, which unless very crisp needs removing.  Nothing worse than flobbing a massive bit of fat out of the bap that pulls all the remaining bacon out with it . . .

 

 I'd opt out if that were the case though . . . 

Don't all fried eggs have to be runny by law?

 

If I crack a yolk when frying I get disproportionately upset and it goes in the bin (unless it's my last egg then I have to eat it and I'll sulk all morning)

 

same with boiled eggs but 30 odd years of boiling them and trying to get a perfect dippy egg is still a lottery . . .

Boil your pan of water and then turn off. Put eggs in for 6 mins 45 secs. Works perfect for me. Saw it on TV ages ago. Hardens the white but leaves the yolk hot and runny. The key is to turn the heat off just before you put the eggs in

I wouldn't eat lobby if Jennifer Aniston was feeding it to me from her vagina.

 

Edit:

Actually, I'd probably make an exception. Can I have carrots please?

 

Partial to Scouse?

Boil your pan of water and then turn off. Put eggs in for 6 mins 45 secs. Works perfect for me. Saw it on TV ages ago. Hardens the white but leaves the yolk hot and runny. The key is to turn the heat off just before you put the eggs in

 

I will give that a try - my method was put eggs in pan with cold water.  Give them 3 mins when boiling.  Problem seems to be differing egg sizes and the freshness seems to make a difference?

Aye full fat lurpack or salted stuff that comes in the foil pack from sainos for toast and crumpets.

 

Bog standard clover for butties and cooking with.

Edited December 30, 20169 yr by gonzo

I don't eat butter so wouldn't know...this talk of "best butter" - do people keep 2 sorts? - normal shitty butter for normal butties, and best stuff for treats like crumpets and bacon butties

 

When I was at college beer in pubs cost 1s/10d for "bitter" and 1s/11d for "best bitter".

In order to be sure not to be overcharged we would order pints of worst.

When I was at college beer in pubs cost 1s/10d for "bitter" and 1s/11d for "best bitter".

In order to be sure not to be overcharged we would order pints of worst.

 

 

Off topic

 

But I got into a discussion with my Mum (79) on Christmas day about pre-decimal money.

 

What

a

fucking

rigmarole

 

 

How on earth did you all cope Malc?

 

Apparently there was no such thing as pence, only "punce"

 

Everything had to be divided by 16, but sometimes by 5.

 

There were, half crowns, farthings, shilllings, Punces, pounds and god knows what else.

 

Seriously, it seems like you needed a masters in applied mathematics just to buy some spuds.

Furlongs, yards, feet and inches. Fathoms and pounds/ounces.

All a bit daft really.

Furlongs, yards, feet and inches. Fathoms and pounds/ounces.

All a bit daft really.

 

They still have the old system in the States don't they?

Isn't theirs different, or is it volume- fluid oz etc?

Cups. How do the thick American fuckers know how big my cups are?

Cups. How do the thick American fuckers know how big my cups are?

 

Arf

Isn't your toast a bit dry without it?

Depends what i have on it...generally if it's Jam or Marmite it's fine. If it's bacon or sausage, then some sauce or a runny egg.

 

As I've never had it, it doesn't bother me

Isn't theirs different, or is it volume- fluid oz etc?

 

Not too sure but I know trying to use an American recipe is a ball ache . . .

 

Cups. How do the thick American fuckers know how big my cups are?

 

 As a present last year I got a stack of 'cups' like Russian Dolls that contain the equivalent measurements in cups and Ozs.  I honestly thought a 'cup' measure was just that . . . like a full brew mug of carrots or half a brew mug of peas etc 

 

Always thought it seemed an odd way to go about measuring things . . .

Furlongs, yards, feet and inches. Fathoms and pounds/ounces.

All a bit daft really.

 

 

Proper measures

 

Hoping they'll return when we are free

 

Better than the shit made up by Napoleon

Off topic

 

But I got into a discussion with my Mum (79) on Christmas day about pre-decimal money.

 

What

a

fucking

rigmarole

 

 

How on earth did you all cope Malc?

 

Apparently there was no such thing as pence, only "punce"

 

Everything had to be divided by 16, but sometimes by 5.

 

There were, half crowns, farthings, shilllings, Punces, pounds and god knows what else.

 

Seriously, it seems like you needed a masters in applied mathematics just to buy some spuds.

 

Twas easy. I was ten when decimalisation came about.

 

12 pennies to a shilling (5p) . 20 shillings to a £1.00 and 21 shillings to a guinea.

 

Ten bob (50p) came in notes. A crown was 5 shillings (now 25p) and was a massive silver coin. Then there were half crowns (12.5p) also silver.

 

After that there was sixpence coin (2.5p) Silver and a threepenny bit (1.25p) which was bronze like.  An old penny (copper) was therefore worth around 0.41p in todays money.

 

But it didn't finish there. There was and ha'penny (0.205p) and a farthing (0.102p) both copper.

 

You got a lot of stuff for your £1.00 back in the day and a with £1.00 in your pocket in pennies you had 240 large copper coins which probably weighed around a lb.

 

Hope that clears it up for you  

Twas easy. I was ten when decimalisation came about.

 

12 pennies to a shilling (5p) . 20 shillings to a £1.00 and 21 shillings to a guinea.

 

Ten bob (50p) came in notes. A crown was 5 shillings (now 25p) and was a massive silver coin. Then there were half crowns (12.5p) also silver.

 

After that there was sixpence coin (2.5p) Silver and a threepenny bit (1.25p) which was bronze like.  An old penny (copper) was therefore worth around 0.41p in todays money.

 

But it didn't finish there. There was and ha'penny (0.205p) and a farthing (0.102p) both copper.

 

You got a lot of stuff for your £1.00 back in the day and a with £1.00 in your pocket in pennies you had 240 large copper coins which probably weighed around a lb.

 

Hope that clears it up for you

 

 

All I'm seeing is this:

 

All I'm seeing is this:

 

Looks like a post from e24e2 or whatever he's called