Off TopicAre you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
(
rob, Sun 1 Apr 2001, 1:00)
« Go Back | See The Full Thread
What a leading question!Many recipes advocate using egg as a binding agent but I've always found that has the opposite effect, making the mixture clungey. Best to add nothing at all, simply fondle them gently to the desired shape. (Maybe add some finely chopped onion, garlic or dried herbs if you fancy.)
(
Tourette's ( . )( . ) has a monkey hair in her fried egg, Tue 13 Oct 2009, 16:22,
1 reply,
16 years ago)
"Clungey"That's brilliant. I wish proper TV chefs would start using that as an adjective.
(, Tue 13 Oct 2009, 16:38, Reply)
Ha ha :)Well, raw mince + slimy egg feels rather like a fizzy clopper!
Oh noes, I don't want to put SaLiVA off his burgers......
edit/
No fear of that after seeing cancer joy's contribution :)
(
Tourette's ( . )( . ) has a monkey hair in her fried egg, Tue 13 Oct 2009, 16:49,
Reply)
« Go Back | See The Full Thread