Huh. What you call mash I've mostly seen referred to (in southern England) as bubble and squeak. Sometimes with a tiny bit of bacon in.
Good, though. :)
(my best guess at what british bacon aka back bacon is, btw, is the canadian bacon bit slice whilst still attatched to part of the streaky (american style) bacon bit of the whole lump. One day, I will actually ask a proper butcher.)
Bubbles and squeak? I'll have to remember that one, as I might be getting an opportunity to go to leeds in July. We'll have to see how the job search goes--If I land one, I won't go... if I still don't, then I'll go... but mum's got another conference going on there.
:) It does sound good, especially with the bacon.
As far as the bacon bit goes; that's about the best guess I've ever seen given the european cut. Thanks.
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Good, though. :)
(my best guess at what british bacon aka back bacon is, btw, is the canadian bacon bit slice whilst still attatched to part of the streaky (american style) bacon bit of the whole lump. One day, I will actually ask a proper butcher.)
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:) It does sound good, especially with the bacon.
As far as the bacon bit goes; that's about the best guess I've ever seen given the european cut. Thanks.
And your letter shall be N.
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Your letter shall be S.
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