Beans in a ramekin

[talkativesprout]

Fuck all posh about me tbf

You see you can be a swan!

 

[normskih]

Cold beans out of a tin is the food of gods.

I’ve just read that and thought “you dirty bugger” ;)

 

[normskih]

No, it’s great

I’ve seen those American female cooks use bacon and it all looks like streaky bacon to me, every time they cook. Do they not have back bacon in America and if not what do they do with it? Genuine question.

 

[johnny crossan]

Ramekin is ideal as it is then the consumers choice to do as they please with the beans , no ramekin and I’m with Alan , sausage makes the perfect barrier

or mushrooms as here

 

[bluethrunthru]

Proper notrite behaviour

Prefered by wierdos and the culturally bereft of taste and decency

If its on a cooked breakfast then no purely coz I don't think beans belong on a brekker. Anything "poncey" like that to "gentrify" food is bollocks. I see the poster below your OP says he got mushy peas in one - its just wrong.

On a breakfast remove the beans and chuck some tinned toms - in fish and chips the peas should just go on the plate or in the tray - twattish moves like this are usually to allow
a/ heating beans in a microwave - just wrong - cook them in a pan and they break down a bit and become nicer
b/ with peas its tight portion control ( coz obviously with fish chips and peas the big cost is the peas lol) and again microwave cooking. I obviously exempt chippies who use a Bain Marie for their peas and give max points to those who use dried peas, soak them overnight then slow cook them to their mushy state.
Sorry if you are serving food cooked in an m/wave in an establishment then tell the punter so they can decide if its for them or not.

 

[bluethrunthru]

I’ve seen those American female cooks use bacon and it all looks like streaky bacon to me, every time they cook. Do they not have back bacon in America and if not what do they do with it? Genuine question.

All the Yanks I have seen on YT who eat British bacon are surprised its back bacon coz yes its mostly streaky stateside - likewise YTbers from here are disappointed with American bacon. A lot is also smoked, maple smoked or salty to give it flavour

 

[Plays By Sense Of Smell]

100% this. Bean juice is breakfast gravy.

That's a completely different thing in my world...

 

[idahoblues]

I’ve seen those American female cooks use bacon and it all looks like streaky bacon to me, every time they cook. Do they not have back bacon in America and if not what do they do with it? Genuine question.

Back bacon includes the loin, American bacon uses just the belly. The loin is used in many different ways, chops, medallions or used to make ‘ Canadian bacon’ which essentially is just the loin cured. I like all of them tbh, as with most things some brands are better than others.

I tend to buy a whole animal, that way I can pick and choose my cuts, normally split it with another family or two. I remember one time asking for a big chunk of belly un cured just so I could roast it and get great crackling, the butcher thought that most odd.

 

[Alan Harper's Tash]

That's a completely different thing in my world...

You don’t want it getting too salty.

 

[Plays By Sense Of Smell]

You don’t want it getting too salty.

It's what the sausage is for...