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originally posted by: Maxatoria
Depending where you are in the UK it can have many a different name...around here its known as "corned dog" but thats probably due to the UK's military history around the world but here we aint that sort of squeamish as we have pikelets and have then with or without the dead flies (raisins).
When I see a US program that mentions biscuits and gravy my WTF sensors go mad as that aint what I'd call it.
originally posted by: Flyingclaydisk
a reply to: YouSir
I was wondering if you use balsamic or red wine vinegar in the poached egg water...?
Nope, just straight water. I actually have an egg poacher which is probably one of the greatest kitchen gadgets I ever bought. I picked it up at a garage sale for about a buck. The lady didn't even know what it was or how it worked. I'd had one many years before, but it went with the ex-wife and I'd been looking for one ever since. I'd have gladly paid $20 bucks for that thing (even offered her more for it too). It works perfectly every time. Just put a little water in it and turn it on. Shuts off automatically and the eggs are perfect. It will do poached, soft boiled and hard boiled eggs, but the poached and soft boiled are the best.