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Breakfast


The Buzzard

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1 minute ago, cheesepipes said:

Im not great at the poaching of the egg. 

 

Many techniques, still produces long whispy bits and i always feel the need to pat the finished product off. 

Still, i trudge on regardless. 

The long whips bits just cut off after, or put the egg in a wee sieve afore hand. I always roll it on kitchen roll afore I put it on the plate too. 

 

 

 

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18 minutes ago, Sooper-hanz said:

Was it cold? The normally warm pork fat would have congealed overnight into lumpy gunk. Im surprised you're not heaving after eating that.

Can you not feel a wee bit of sick in the back of your throat? 

Enjoy the day btw ,Zeus.

Biling het. 

Didn't heave 

Didn't eat the chips.

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