2 minutes ago, Renton said:

That looks sensational! I can't stand it when ppl serve up pink bacon and non crispy snags.

 

Yep - nothing "under done" about any of that.

 

3 hours ago, camo86T said:

my first stab at poached eggs

How'd you do the poaching?

 

Whirlpool, bagged or poacher?

Whirlpool in a saucepan as per taste.com.au instructions...is it quicker the other ways? ie. Can u do more than one at a time to speed it up a bit 

 

As u can work out I'm no gordon/Jamie 

Hope that is what's left, not is what was served.

Haha yeah, it's what was served. It's a big plate making it look smaller that it actually was, but it was a decent size steak. More veges came separately. 

I'd be wanting my money back for that, personally.

I think that cow must have died of malnutrition 

Whirlpool in a saucepan as per taste.com.au instructions...is it quicker the other ways? ie. Can u do more than one at a time to speed it up a bit 
 
As u can work out I'm no gordon/Jamie 

I like this method:

http://www.notquitenigella.com/2010/02/06/poached-eggs-101-how-to-poach-eggs-perfectly-every-time/

Can line up a whole carton full and then cook them all at once. Just snip the top off once you have fished them out of the water and the eggs slide straight out.

I use a bit if cooking spray instead of oil and once the top is bundled up, tie it with a bit if string. With a bit of practice you can prep them pretty quick.

Yep saw something similar on YouTube  this morning, will give it a go on Wednesday 

$2.99/kg pork leg.

 

Not bad for a lazy sat. beer and spit.