The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.

[lemonjelly]

Rare treat. Thick sliced malted bloomer bread, and runny yolks. Wonderful.

 

[Paul]

Rare treat. Thick sliced malted bloomer bread, and runny yolks. Wonderful.

My friend, when it gets anywhere near thick butter and hot chicken on tiger bread, I will listen to you, until then...................

 

[UKYankieWWFC]

Didn't have time to do a traditional roast yesterday, so today it is with all the trimmings! (Even though it is 30°)

 

[lemonjelly]

My friend, when it gets anywhere near thick butter and hot chicken on tiger bread, I will listen to you, until then...................

At the risk of incurring your wrath, i think tiger bread is overrated. Also, butter on a hot sarnie is a no-no. It just melts & means the bread disintegrates.

 

[BillyDee]

Tiger bread is overrated. The crust shouldn't be the defining part of the loaf...

 

[The Bear]

Agreed. Standard crusty cob is just fine.

I can't have fried breakfast sarnies on anything but medium/thick white bread though. Or white soft bap.

 

[sycophantia]

Don't mind tiger bread but my current fav is spelt and honey, took up the idea of a bacon and egg sarnie tonight after LJs post, just right after a topsy turvy day.

 

[Paddingtonwolf]

Tiger bread is ace you heathens

 

[BillyDee]

It's crusty bread that is just a little bit crustier. It looks kinda pretty as a loaf I guess, but it's adding absolutely nothing to a sandwich. Crusts are crusty enough already, yo.

 

[Paddingtonwolf]

I love it. Would happily demolish a loaf with lashings of butter.

Although my favourite is probably a really crusty poppy seed loaf. Messy, but god-like.

 

[Paddingtonwolf]

That or just an actual piece of French bread, and not the shit masquerading as French in our supermarkets. There is something about getting up early on hols to walk to the boulangerie and then scoffing a boatload of pain or baguette with french unsalted butter (add salt if required) and something like bon maman strawberry conserve draped all over it, with a nice cuppa while reading the morning papers. Proper holiday memories of food joy there.

 

[Boozad]

Also, butter on a hot sarnie is a no-no. It just melts & means the bread disintegrates.

What?? Chip butty, fish finger sarnie, both have to have butter on. And what sort of bread are you eating that gets disintegrated by melting butter??

 

[EpsomWolf]

Olive bread for me. Lovely bit of cheese and a few cherry tomatoes on the vine. Ideally lunchtime, outside, on a warm day. Problem is, that’s really set off with a glass of red wine and that’s not a habit you want to be getting into.

Still a place for good old fashioned thick sliced white bread toast with plenty of butter and a nice cup of tea with maybe a glass of orange juice on the side, and a chip butty wouldn’t be a chip butty without sliced white and butter too.

 

[sycophantia]

It's crusty bread that is just a little bit crustier. It looks kinda pretty as a loaf I guess, but it's adding absolutely nothing to a sandwich. Crusts are crusty enough already, yo.

Crustyer is always better

 

[Tyrannosaurus Dan]

Didn't know where to stick this but it is food related so I guess this thread will do...

Digbeth Dining Club is coming to the Chubb Lock Buildings on 22/05 for the opening of Medicine Bakery. As a big fans of both DDC and Medicine Bakery, the family and I will probably be there. Free entry and better than spending the afternoon getting score updates as Liverpool thrash us.

 

[Deutsch Wolf]

I used to be a regular at Medicine in Codsall when I lived in Bilbrook. Superb stuff.

 

[Wolf Hunting]

Sourdough has a lovely taste indeed, though you do need 2 slices because of its nature, it doesn't rise so much. Beautiful with a bit of runny egg or even runny camembert with a glass of strong red to wash it down, Repeat.

 

[lemonjelly]

Huge fan of ddc!

 

[Paddingtonwolf]

Argentinian red shrimp, some shell on, some peeled, all large enough for their own post codes. Garnished with a few squid rings having been cooked in stock, a truly disgraceful amount of butter, and with a boatload of garlic, basil, chilli and shallot. Little twist of pepper at the end and a tiny little bit of turmeric into the sauce.

Chef's kiss.

 

[Alan]

Fuck me, I miss prawns.