Saturday, December 19, 2009

Kevin says:
December 17th, 2009 at 1:30 am
I have a weird doughnut fetish of sorts. I like to get the glazed Krispy Kremes (when I can get them) cut them in half and place a slice of leg ham in between - sort of like a bagel. Have tried it with proscuito, ham and polony. Ham is the best. Very strange I know - I guess it’s the same as the yanks putting maple syrup on there bacon. Sweet and meat. Just delish!

Kevin says:
December 18th, 2009 at 10:44 pm
The colour of the meat in those pies looks way to dark for my liking. Like almost a colour additive. The chunks of meat should really be grey. Either way you know old Kevin here would shove a couple of those down his throat before they had time to cool. I love hot pastry. Often I used to peel the skin of a sausage roll ( in high schoool) and dunk it in some choc milk and eat that before I got down to business on that beautiful sausage filling. I’m salivating like my pug Ronson just thinking about them. Mmmmm heavenly. I'm gonna suck that meat down faster than my mate Clarry licks the gunge off my nextdoor neighbours milk bottles from the recycling bin (they're beautiful girls).

Kevin says:
December 18th, 2009 at 10:56 pm
I love a good sausage. Absolutely love em. Had the great privilege of working at Woolie’s sausage works a lifetime or so ago. Really enjoyed taking part in perfecting the perfect meat mix us Australians love so much. My favourite would have to be a Tex Mex flavoured sausage. My partner love em as well but only eats two or three out of the 2 kilos I usually cook! More for me I say. I, and I hope my heart surgeon isn’t reading this, love a knob of butter or a generous squirt of mayo on my snags. I probably eat snaggers at least once a day - breakfast, lunch or dinner they go down smoother than anything else I’ve ever found.

I’ve come up with a great little sausage snack. About six snags per person, bacon, hash browns and a carton of eggs. Whack em in to a casserole dish - top with philly and sweet chili (and some slices of Kraft singles) and put in the oven for half an hour. Perfect for when guests are coming around. 'Cop that' I yell and smile smuggly as I know you can't get this kind of quality tucker down the road at that snooty Japanese restaurant. Ha Kevin 1, Greens O.
Boom - shaka - laka.

1 comment:

ERA.culprits said...

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