As requested, my English breakfast from this morning, all made in my cast irons! More info in the comments
As requested, my English breakfast from this morning, all made in my cast irons! More info in the comments
by PrimarisHussar
9 Comments
PrimarisHussar
To answer some common questions, that is in fact coffee, not tea, as I like my wake-up juice. The sausages are extra-thicc because they’re homemade venison sausages from my dad. And the tomatoes are cooked, they just didn’t split or wilt on top because of the vines, which I now understand are sacrilegious. Other than that, everything was delicious!
lcenine
Looks great!
Venison with beef or pork trim make for terrific sausages…and healthier… like that is a priority with a plate of fried food but every little but helps. Pure venison sausage was too dry and crumbly but I might need some secret knowledge on how to make those.
How many cast iron skillets? Asking because I find them to be problematic with certain fry up ingredients because of the temperature gradient…cool down and heat up time is weird to me. I have fried eggs to a hardened disk accidentally. That kind of problem.
Lopsided-Warning-894
You are not English
AfterScore7012
Get some colour on those tomato’s! Other than that. Nice…
magical_matey
That looks lovely. Just the sort of content we appreciate here. Ggwp
landwomble
Zero notes. Perfect. Well done.
[deleted]
The sausages almost look undercooked to me.
Not sure if it’s because it’s venison, as OP pointed out, which I’ve never had. Or because I overcook my sausage lol
zak_5764
Looks great! But as a personal preference I think everything needs an extra 2 mins in the pan!
9 Comments
To answer some common questions, that is in fact coffee, not tea, as I like my wake-up juice. The sausages are extra-thicc because they’re homemade venison sausages from my dad. And the tomatoes are cooked, they just didn’t split or wilt on top because of the vines, which I now understand are sacrilegious. Other than that, everything was delicious!
Looks great!
Venison with beef or pork trim make for terrific sausages…and healthier… like that is a priority with a plate of fried food but every little but helps. Pure venison sausage was too dry and crumbly but I might need some secret knowledge on how to make those.
How many cast iron skillets? Asking because I find them to be problematic with certain fry up ingredients because of the temperature gradient…cool down and heat up time is weird to me. I have fried eggs to a hardened disk accidentally. That kind of problem.
You are not English
Get some colour on those tomato’s! Other than that. Nice…
That looks lovely. Just the sort of content we appreciate here. Ggwp
Zero notes. Perfect. Well done.
The sausages almost look undercooked to me.
Not sure if it’s because it’s venison, as OP pointed out, which I’ve never had. Or because I overcook my sausage lol
Looks great! But as a personal preference I think everything needs an extra 2 mins in the pan!
Splendid.