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Ultimate Bacon Sarnie Poll........

Bacon Brown Red BBQ Mayo I Dont Dig on Swine

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Poll: Appropriate Condiment (22 members have cast votes)

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So?

  1. HP? (4 votes [18.18%])

    Percentage of vote: 18.18%

  2. Daddies? (4 votes [18.18%])

    Percentage of vote: 18.18%

  3. Heinz Tomato? (6 votes [27.27%])

    Percentage of vote: 27.27%

  4. BBQ? (4 votes [18.18%])

    Percentage of vote: 18.18%

  5. Mayo? (2 votes [9.09%])

    Percentage of vote: 9.09%

  6. Another? Please Discuss... (2 votes [9.09%])

    Percentage of vote: 9.09%

  7. Yuk, Pigs Are Filthy Animals & I Don't Eat Filthy Animals! (0 votes [0.00%])

    Percentage of vote: 0.00%

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jabster #21 Posted 09 September 2018 - 10:26 AM

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View PostErwin_Von_Braun, on 09 September 2018 - 07:54 AM, said:

 

This^

Under normal circumstances sir, I absolutely concur but, for some unknown reason, I fancied a crusty one.

Out of curiosity, what is your stance on smegs with bacon sarnies?

 

Got to say I go for white crusty as if you have back bacon, which I do, it adds a texture. As for brown sauce, I prefer tomato ketchup myself and for a change a little spread of english mustard to give it some ‘twang’.

Erwin_Von_Braun #22 Posted 09 September 2018 - 11:10 AM

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View Postjabster, on 09 September 2018 - 09:26 AM, said:

 

Got to say I go for white crusty as if you have back bacon, which I do, it adds a texture. As for brown sauce, I prefer tomato ketchup myself and for a change a little spread of english mustard to give it some ‘twang’.

 

Mustard you say?

Never tried that, but it does make sense seeing as mustard goes very well with ham.



jabster #23 Posted 09 September 2018 - 12:21 PM

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View PostErwin_Von_Braun, on 09 September 2018 - 10:10 AM, said:

 

Mustard you say?

Never tried that, but it does make sense seeing as mustard goes very well with ham.

 

Try it as either an addition to the sauce or on its own. On its own you do need to go ‘heavy’ with the butter as otherwise it can be a bit dry.

 

As an aside, for breakfast this morning I thought I’d try some a bit different, so crumbled black pudding, a poached egg, slice of buttered toast and for the zing a thin spread of marmite. Very nice it was too.


Edited by jabster, 09 September 2018 - 12:22 PM.


Erwin_Von_Braun #24 Posted 09 September 2018 - 12:30 PM

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View Postjabster, on 09 September 2018 - 11:21 AM, said:

 

Try it as either an addition to the sauce or on its own. On its own you do need to go ‘heavy’ with the butter as otherwise it can be a bit dry.

 

As an aside, for breakfast this morning I thought I’d try some a bit different, so crumbled black pudding, a poached egg, slice of buttered toast and for the zing a thin spread of marmite. Very nice it was too.

 

Nice - went continental myself this morning - a couple of pain au chocloat and a big mug of coffee.

Cake for breakfast? Gotta love the French!

I've used mustard a few times as a base for a home made sauce but never as an addition, will give it a try.



jabster #25 Posted 09 September 2018 - 12:58 PM

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View PostErwin_Von_Braun, on 09 September 2018 - 11:30 AM, said:

 

Nice - went continental myself this morning - a couple of pain au chocloat and a big mug of coffee.

Cake for breakfast? Gotta love the French!

I've used mustard a few times as a base for a home made sauce but never as an addition, will give it a try.

 

I use it quite a lot just to give a bit of background heat. One of my favourites for when I need some food but I can’t be bothered to cook is baked beans on buttered toast with some Worcestershire sauce, english mustard and then topped with grated parmesan.

 

As for cake for breakfast, not for me as I’ve never had a sweet tooth.


Edited by jabster, 09 September 2018 - 01:01 PM.


Erwin_Von_Braun #26 Posted 09 September 2018 - 01:00 PM

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View Postjabster, on 09 September 2018 - 11:58 AM, said:

 

I use it quite a lot just to give a bit of background heat. One of my favourites for when I need some food but I can’t be bothered to cook is baked beans on buttered toast with some Worcestershire sauce, english mustard and then topped with grated parmesan.

 

Add a few cubes of diced corned beef and we have grub of champions.

jabster #27 Posted 09 September 2018 - 01:14 PM

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View PostErwin_Von_Braun, on 09 September 2018 - 12:00 PM, said:

 

Add a few cubes of diced corned beef and we have grub of champions.

 

Ohhh. Baked potato, topped with corn on the cob, corned beef and some grated cheddar cheese. Takes me back to Boxing Day lunches when I was a child. I still have it today.



Erwin_Von_Braun #28 Posted 09 September 2018 - 01:26 PM

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View Postjabster, on 09 September 2018 - 12:14 PM, said:

 

Ohhh. Baked potato, topped with corn on the cob, corned beef and some grated cheddar cheese. Takes me back to Boxing Day lunches when I was a child. I still have it today.

 

mmmm, I have some big spuds too - should still be edible.

No cheddar, got a chunk of Double Gloucester tho.......



jabster #29 Posted 09 September 2018 - 01:36 PM

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View PostErwin_Von_Braun, on 09 September 2018 - 12:26 PM, said:

 

mmmm, I have some big spuds too - should still be edible.

No cheddar, got a chunk of Double Gloucester tho.......

 

I’m now thinking of proper pickled onions. We where so posh we even had this ‘thing’ that you pushed down on the top and out came these metal bits so you could grab them from the jar.

 

As for big spuds, very Sid James.


Edited by jabster, 09 September 2018 - 01:37 PM.


Erwin_Von_Braun #30 Posted 09 September 2018 - 01:58 PM

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View Postjabster, on 09 September 2018 - 12:36 PM, said:

 

I’m now thinking of proper pickled onions. We where so posh we even had this ‘thing’ that you pushed down on the top and out came these metal bits so you could grab them from the jar.

 

As for big spuds, very Sid James.

 

I'm born & bred Pompey my good man, we were never even nearly that sophisticated:(

Pickled onions tho...plus the decent cheddar, MAYBE a cracker................that's actually making me drool.



basin79 #31 Posted 09 September 2018 - 02:50 PM

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View Postjabster, on 08 September 2018 - 10:27 PM, said:

 

Any particularly reason for the non-pork diet?

 

I realised I actually really liked pigs and wouldn't be able to kill one. 

 

Won't eat what I wouldn't be prepared to kill myself. 

 

If I ever win the lotto I'm going to buy a house with some land and keep pigs. 



CircleOfSorrow #32 Posted 09 September 2018 - 03:45 PM

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Cheese.  Jarlsberg to Parmesan, anywhere in between or all together!  Meat and cheese are my favourite things (unless there is mould growing on it...)

jabster #33 Posted 09 September 2018 - 04:21 PM

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View Postbasin79, on 09 September 2018 - 01:50 PM, said:

 

I realised I actually really liked pigs and wouldn't be able to kill one. 

 

Won't eat what I wouldn't be prepared to kill myself. 

 

If I ever win the lotto I'm going to buy a house with some land and keep pigs. 

 

Sounds like you’re picking on the chickens then.

15:22 Added after 1 minute

View PostCircleOfSorrow, on 09 September 2018 - 02:45 PM, said:

Cheese.  Jarlsberg to Parmesan, anywhere in between or all together!  Meat and cheese are my favourite things (unless there is mould growing on it...)

 

What sort of heathen doesn’t like a blue cheese? 

Edited by jabster, 09 September 2018 - 04:21 PM.


Erwin_Von_Braun #34 Posted 09 September 2018 - 05:54 PM

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View Postbasin79, on 09 September 2018 - 01:50 PM, said:

 

I realised I actually really liked pigs and wouldn't be able to kill one.

 

Won't eat what I wouldn't be prepared to kill myself.

 

If I ever win the lotto I'm going to buy a house with some land and keep pigs.

 

I admire your principals sir - sincerely.

If anyone who ate meat was asked to kill it, there would be many more veggies.


 

16:54 Added after 0 minutes

View PostCircleOfSorrow, on 09 September 2018 - 02:45 PM, said:

Cheese.  Jarlsberg to Parmesan, anywhere in between or all together!  Meat and cheese are my favourite things (unless there is mould growing on it...)

 

I second Jabsters comment about blue cheese.

There are few finer toppings for a good burger.



basin79 #35 Posted 09 September 2018 - 08:04 PM

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View PostErwin_Von_Braun, on 09 September 2018 - 05:54 PM, said:

 

I admire your principals sir - sincerely.

If anyone who ate meat was asked to kill it, there would be many more veggies.


 

16:54 Added after 0 minutes

 

I second Jabsters comment about blue cheese.

There are few finer toppings for a good burger.

Exactly. I can't tell you how much it winds me up when some go mad when a programme shows lambs in a farmers field complain. Not complain because they're vegetarians. Oh no. They eat lamb. They complain because they don't want to see their "cute little faces".  

 

Same as those who state touching raw meat makes them feel sick so wear gloves or only buy pre cut up/packed stuff. 

 

Happy to eat an animal so long as they aren't reminded it was once alive. 

 

Pathetic wretches. 



Killer711 #36 Posted 09 September 2018 - 08:05 PM

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I promised I’d give my verdict, and here comes.

I think the key to a sarnie is danger. I tend to risk my life while frying, so no oven gloves allowed. The pan should a mix of oil sweat and tears. Once the oil is nice and spitting and the bacon is on the verge of charring, I can remove them from the pan. Next I use bbq sauce that went out of date last January.

I gotta ask though, butter or no butter? I usually butter the bottom half of bread but leave the top, so it doesn’t mix with the bbq sauce I use.



Erwin_Von_Braun #37 Posted 09 September 2018 - 08:20 PM

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View Postbasin79, on 09 September 2018 - 07:04 PM, said:

Exactly. I can't tell you how much it winds me up when some go mad when a programme shows lambs in a farmers field complain. Not complain because they're vegetarians. Oh no. They eat lamb. They complain because they don't want to see their "cute little faces".

 

Same as those who state touching raw meat makes them feel sick so wear gloves or only buy pre cut up/packed stuff.

 

Happy to eat an animal so long as they aren't reminded it was once alive.

 

Pathetic wretches.

 

Don't get me wrong, I've killed, butchered & eaten a fairly good cross-section of wild animals over the years, mostly squirrels, rabbits & wood pigeons and I've taken a fair amount of grief for doing it.

Now, I'm more than happy to take it from veggies, mostly because I admire those with principals. But when that grief comes from meat eaters I ask them to go home & check their fridge for any battery eggs or meat from intensively farmed pork - usually shuts them the hell up.


 

19:22 Added after 1 minute

View PostKiller711, on 09 September 2018 - 07:05 PM, said:

I promised I’d give my verdict, and here comes.

I think the key to a sarnie is danger. I tend to risk my life while frying, so no oven gloves allowed. The pan should a mix of oil sweat and tears. Once the oil is nice and spitting and the bacon is on the verge of charring, I can remove them from the pan. Next I use bbq sauce that went out of date last January.

I gotta ask though, butter or no butter? I usually butter the bottom half of bread but leave the top, so it doesn’t mix with the bbq sauce I use.

 

Perfect.

Hold the sweat and I'll have one of those:)

I must admit I'm shall be trying Jabsters suggestion of a dash of mustard next time.



Babbet_1 #38 Posted 09 September 2018 - 10:19 PM

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Mushrooms - don't forget the mushrooms! (Or failing that, fried onion works pretty well!)  :great:

OIias_of_Sunhillow #39 Posted 09 September 2018 - 11:24 PM

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There's only one thing that makes bacon better, and that's when you pair it with a Morrisons crusty bloomer.

And lashings of butter.



jabster #40 Posted 10 September 2018 - 07:46 AM

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View PostOIias_of_Sunhillow, on 09 September 2018 - 10:24 PM, said:

There's only one thing that makes bacon better, and that's when you pair it with a Morrisons crusty bloomer.

And lashings of butter.

 

I normally prefer denser breads but yes for a bacon sarnie then lighter breads are the way to go.




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