The brides mate Rachel does a magnificent lambs fry and bacon, but she told me the secret is skinning off the membrane, is she wrong ? Is it not required ? I absolutely love the stuff and should of paid more attention to Mum when I was younger, hers was tops. 👁👁😃😃🐕🦺❤️🇦🇺
G'day mate, I'm with you when it comes to getting rid of the seed oils and using butter. Another thing to consider is that most bacon from supermarkets isn't Australian pork, there's only a couple of brands that are made with Australian pork ( Bertocchi and Hunsa here in WA). I stay away from non Australian meat.
I 💯 percent only buy from butchers. And not only that, I promote real butchers at practically every show I do. Supermarket meat is rubbish and mostly the same price or dearer than a real butcher.
G'day, mate. Those gloves are brilliant! I've been using them well beyond their recommended use too. They're great for picking up hot logs (red hot) that may have slipped in the fire. I wouldn't recommend making a habit of it, but they are well-insulated, fire-resistant gloves. I had them on a video I made a few days ago. Just a quick one.
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Silence of the Lambs. And it’s Lambs Fry, hahahaha
Gout in a jiffy , personal guaranteed by me !! Love it but it wants to kill me Hannibal lecture style !!
Liver and bacon is the best breaky. Good on ya.
The brides mate Rachel does a magnificent lambs fry and bacon, but she told me the secret is skinning off the membrane, is she wrong ? Is it not required ? I absolutely love the stuff and should of paid more attention to Mum when I was younger, hers was tops. 👁👁😃😃🐕🦺❤️🇦🇺
Reckon you actually make lambs fry look good Ron! Nice Silence of the Lambs (fry) moment there.
Looks bloody delicious.
G'day mate, I'm with you when it comes to getting rid of the seed oils and using butter.
Another thing to consider is that most bacon from supermarkets isn't Australian pork, there's only a couple of brands that are made with Australian pork ( Bertocchi and Hunsa here in WA).
I stay away from non Australian meat.
I 💯 percent only buy from butchers. And not only that, I promote real butchers at practically every show I do. Supermarket meat is rubbish and mostly the same price or dearer than a real butcher.
I like to slice the liver as thin as the bacon and I use onion but use gravy instead of cream
I don't like Liver but I love watching you cook.
G'day, mate. Those gloves are brilliant! I've been using them well beyond their recommended use too. They're great for picking up hot logs (red hot) that may have slipped in the fire. I wouldn't recommend making a habit of it, but they are well-insulated, fire-resistant gloves. I had them on a video I made a few days ago. Just a quick one.
yes good for not getting splinters I reckon.
No sorry too many bad memories of lambs fry growing up, can’t watch