UDON SOCIAL

Yes a croque monsieur sourdough sandwich

https://www.bbcgoodfood.com/recipes/per ... e-monsieur

Just the ticket

As they say 'get stuck in'

Hope you have additional snacks ready for the important game today Bound to get some wambles later

https://www.leeds-live.co.uk/sport/leeds-united/

Niggly wrote: ↑Sun Feb 20, 2022 4:27 pm Just the ticket

I bet Jonathan has been licking his lips looking at that tasty treat!

Was needing something warm and filling this cool evening. Lincolnshires with onion gravy.

Reminded me must get my cumberlands out of the freezer next week,been awhile since indulged in bangers n mash

Egg ‘n chips

No pics because I made a right hash of cracking the eggs open

Made a mistake once cracking an egg in fried rice and it had gone orf,so cracking in a side dish ever since,a messy egg just looks bad

Always crack into a dish if only to control the fat splattering all over the hob.


Follow me for more cooking tips of no use

I'm not sure how it is in other parts of the world but eggshells in the United States of America are decidedly more robust than Thai eggshells. Eggshells here are very thin and can easily be cracked unintentionally. On a different subject, I've found that the outer (drier) skin of onions here is much harder to remove than onions we have in the States. I think they are just fresher here. Most onions in the States are stored longer before sale.

We had laying hens on the farm and gave them ground oyster shell to strengthen the eggshells. Chickens must have some form of calcium in order to lay viable eggs. I suspect that egg producers here in Thailand simply feed their hens differently than they do back home. I believe that egg-producing chicken breeds are much the same around the globe but different diets produce slightly different final products.

My wife especially, noticed the difference in eggs when she first visited the States.