What's the perfect beans on toast. Listen here: http://www.bbc.co.uk/programmes/p05...ampaign=beans&intc_linkname=radio2_ent_audio1 Personally, I think they miss the point entirely. They talk of adding things. That's just embellished beans on toast when really it can be improved fundamentally. I could add things easily. Just a couple of Indian spices and bingo. No, the secret to perfection in beans on toast is don't make the bread into toast. Toast is no good for you anyway. Instead, put your bread slice in a frying pan [I use multi-seeded bread] and pour olive oil onto it just to soak it and no more. Make sure both sides are oiled. It can be Extra Virgin if you want that 'taint' as they call it. I call it a flavour. And slowly fry. Turn the slice [or two if you want] and continue until you get the colour and texture you're looking for. Repeated experiments are key unless you get it right first time [no bad thing]. Now remove the fried bread [and remember, this isn't altogether unhealthy fried bread either as olive oil, even fried is still fine for you] and pour a can of beans into the pan. They will undoubtedly sizzle, so cover the pan. When they stop frantically sizzling, uncover and work the beans around. What you are looking to do is reduce the sauce until it becomes thicker and gooey. You could curry it or do anything with it at this point, but you can also keep it simple. On no account use Heinz beans, or many other branded beans, because they've been pre-cooked far too far and won't take the necessary sauce reduction. Usually, a supermarket own brand is fine. When you're done use a spatula to remove everything from the pan and splodge onto the fried bread. A little seasoning to finish should make it way better than any other bog standard beans on toast you've ever had. I believe the buzz word in unctuous.! No doubt if FLT were here he'd say about adding some Jamaican jerk spice or something, and I wouldn't argue. Whatever takes your fancy. Mushrooms, eggs, onions, garlic, chorizo, bacon, withered lettuce and fresh tomatoes, if you want. The important bit is the olive oil frying and the sauce reduction. Ooh dear, getting peckish now.
Yes, beans on the toast, perhaps cheese grated onto hot beans, and some splashes of Encona hot pepper sauce. Tobasco if no Encona, but a poor second.
If you haven't checked out Expedition Volcano, and have an interest of the natural Earth, then do so: https://www.bbc.co.uk/iplayer/episode/b09hlzbb/expedition-volcano-series-1-episode-1
Broke a record last night. 8.00 Put choccys on Xmas tree. 9.15 Ate last choccy from tree. 9.16 Feel queasy and foreswear all chocolate.
He’s back this morning. Ballsy and brave. In the hens’ roped off area. Mini stand off this morning with a hen. The rat ran away this time. I have no gun so looks like I’ll be ordering rat poison. Have to be careful though as don’t want chickens getting it Nasty feeling a nest is being created under the shed. They used to nest right at the bottom of the garden, but the neighbours cat has been stalking them down there and maybe that and the chicken run has forced them up to the shed.
After the chickens' food and the eggs. They are known to cooperate to steal eggs....one will lie on its back holding the egg and another rat will pull it to the nest by its tail.
The chicken house is a few feet up and although they can run up the ramp, I’ve see no evidence of that. We keep no food in the hen house, only in the caves run below it. I’m hoping they stay out of the house. So far they are taking food from outside the coup on the ground. Will have to order some poison today.
These bait boxes will do the job and your chickens can’t get in them https://www.pestcontrolsupermarket....vy-duty-locking-free-nitrile-gloves-105-p.asp
