There was indeed mate. I’m stuffed here now.
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That’s what I love to hear. One of life’s great pleasures is returning back to the dish of spuds
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@glasagusban Ive got a smash burger question and I know you’re a strong believer in it.
All tips seem to suggest beef with about a 20% fat content.
My question is - where have you been able to get mince like this? Almost all the mince I see in shops is “lean” and the highest fat content I’ve seen is 15%
Do you regularly use a butcher? Mine takes requests like that and will do it as you look on. They usually bin the excess fat so are happy to do it
Only occasionally but I can pop into the one down the road and have a chat with them
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Ask your butcher to mince some chuck or brisket, you’ll get that type of fat content
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I wouldn’t agonise over the five percent myself but as with other answers I’d suggest a butcher. Definitely need a bit of fat in the mince alright. Fire up a photo of the results!
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Lovely bit of scallop served in an ash tray
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You wouldn’t get that in the EU.
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Unreal
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Yip, that’s what my ma always served up when she knew I was after being out late
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The egg is going to cost you a few likes I fear …
I prefer it fried alright; it’s traditional to have it hard boiled in nasi lemak however.
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You left the egg in the kettle for too long bud
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