Quote:
Originally Posted by Margaret Pilkington
I like my bacon buttie to be made with unsmoked streaky bacon that has been fried without any fat - until crisp........once the bacon is cooked, the bread(white) or barmcake is quickly fried in the fat from the bacon......slap the bacon on it....a sprinkle of black pepper ...no sauce of any description.......and it has to be eaten with a mug of steaming hot strong tea. Yum!
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Similar - unsmoked streaky, white bread or barm, or sometimes white toast, not fried, but lots of butter. Most bacon in my experience doesn't have enough fat to fry the bread and I usually grill the bacon instead. Sometimes middle bacon if I have it but definitely not smoked. No sauce in the butty but I often have a pool on the plate to dip it into - ketchup or brown depending on mood. And a nice mug of tea, goes without saying - but I don't like my tea strong.
When I first came to live in Morecambe I would often have my lunch at some local cafe just to try them out - my test was always a bacon butty.
Several of them have now gone upmarket, don't do greasy spoon type stuff but ciabatas and panninis instead. I usually give them a wide berth.