I actually like Ramseys scrambled eggs method tbh, but that bacon just looks cooked dry of all life and fun.
I like my bacon full fat, non of that bacon medallion ****e. Cook it so its golden on one side, flip it and cook the other side just so it's not raw. Keeps it nice and moist.
Yeah, one was slightly under but the rest of the food was in the plate so it had to go! Was fine, I left that egg alone at first and it carried on cooking.
Well my pork is looking rather good. First rub was muscovado sugar and salt. 8 hours. Then the second rub of smoked paprika, celery salt, onion powder, cayenne, mustard powder, cumin and garlic powder. 8 hours Then did a wet rub of bbq sauce. Maple syrup and bourbon at 5am this morning. going to start cooking it about two.
Have you ever tried making them with sausage squares, as you have no skin to remove on them, I don't know what the difference is between weight and price value?