Mick Farren has personal observations on the horror, the horror.
wot no egg..??
an where's the HP sauce???
Your American readers thank you for the clarification.
Ah a Bacon buttie, one of lifes true pleasures.
We used to measure the quality of other rugby clubs by how good the bacon rolls were from their canteens..
I was turned on to the bacon sandwich via the "Post-Pub Nosh Deathmatch" series over at The Register. I'd never had a straight-up bacon sandwich before -- here in the Colonies, the "BLT" (Bacon, Lettuce & Tomato) is the big thing, but after reading the Register article, I decided I'd give it a shot.What a wonderful surprise. Nice, satisfying, basic munchies. Mmmmm, bacon -- it's meat candy!Commenters on the Register article all offered their own variations, including on with egg -- sorry, but when you put egg on it, it's not a bacon sandwich -- but my favorite is your basic two or three layers of bacon (fried until crisp) on light toast with a big healthy smear of what the Brits call "brown sauce" which, it turns out, is their equivalent of American "A1" sauce. The sauce I used was the Lea & Perrins "thick Worcestershire" which they're selling in the States now; it's about the same as A1, except based on Worcestershire, and I actually prefer it to A1 now as it's much spicier.With all respect, this is the first UK "native dish" that I found appetizing (a Brit expat friend of mine likes to extol the virtues of eel pie, but I have to beg him to stop).
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