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Last edited by phuxachemin; 01-04-2021 at 05:59 PM.
Cheese and syrup, it's a yes from the Scheckie jury.
I used to enjoy cheese (cheddar, the mair mature the better) and syrup.......on a buttery.
There I've said it.
But bacon on a sliced rowie is just wrang.
That is like fu cking with the space/time continuum.
That's like......mine and tatties with a side of dhansak.
The science of slicing a buttery still sounds like something that will have me losing fingers. Can it be done?!! While still maintaining the integrity of the buttery?!?! What ****ing mad genius is this?
Obviously you need to be selective about your roll so one of the thicker ones are better (you don't want one of those which have thick and thin bits). Flat chopping board, sharp serrated knife and slowly, applying some pressure on the top of the roll, start cutting, keeping a sharp eye that your cut is bisecting the roll evenly.
Stick it in the oven /toaster to warm while you fry your egg, best to break the yolk. Nectar