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Fried Bologna & Egg Sandwich

English muffin or bread, toasted
Bologna (any kind works fine; turkey, low fat, beef, etc.)
Egg
Mayonnaise
Sliced cheese, if desired
Pickled banana peppers, if desired

Spread a thin layer of Mayonnaise on 2 pieces of toasted muffin or bread and set aside. In a non-stick skillet place one or more slices of bologna with red plastic edge removed. Depending on the size of the skillet you are using you can fry up to 4 pieces at a time.

Using a knife or fork cut bologna in 3 places evenly spaced around edge. Your cuts will be about an inch in length going from the edge towards the middle. This helps prevent the bologna from puckering up while frying.

Heat skillet over medium heat and cook bologna until it turns dark brown, flip carefully with fork or spatula to fry other side. Remove from pan and place on toast. Crack an egg into the hot pan and cook egg over medium heat in bologna grease. If you use low fat bologna there won’t be much grease so if you are using a non-stick skillet you can cook the egg without adding anything, otherwise add a little butter or oil to fry egg in.

Fry egg until cooked to your desired consistency, seasoning with salt and pepper. Place egg on top of fried bologna on your toast and then top with cheese and pickled peppers if desired. Add top piece of toasted muffin or bread and eat hot. YUM!

== CHILLI == (Without meat, for a meaty chilli just add meat, but you probably won't need to, this is loads of chilli)

1 big can of kidney beans
1 medium can of butter beans
2 tomatoes
3 cloves garlic all smashed up
1 medium onion
9 spring onions
1 capsicum
1 fresh chilli

1/2 tbsp brown sugar
1/2 tbsp white vinegar
1 tbsp honey
an amount of chilli stuff

about a teaspoon each of
- cayenne pepper
- hot paprika
- allspice
- cinnamon
- cumin
- coriander
- turmeric
pinch ground cloves
some chilli flakes
some salt
tbsp pepper

fresh herbs chopped up
- 1/2 cup mint
- 1/2 cup parsley
- 1/2 cup coriander

INSTRUCTIONS:

Fry the onions and 6 of the spring onions. Once they're a bit fried, add the tomato, add the capsicum, add the fresh chilli, add the garlic. Once they've been frying for a bit, add the beans.

Add the sugar, vinegar, honey, chilli stuff, spices.

Let that go on medium to low heat for about 20 minutes to half an hour, until it's much softer. Have at it with a masher.

Add the herbs and the three remaining spring onions, stir it all in, serve with raita, rice and corn chips.




== RAITA ==

1 lebanese cucumber
1 tub of plain or greek yoghurt (not vanilla! there's a difference!)
teaspoon of cumin
small handful of fresh chopped up mint

INSTRUCTIONS:

Peel and dice the cucumber. Put it in the yoghurt. Put everything else in the yoghurt, including the yoghurt. Stir it up.

I'm not a great cook tbh but I can offer some other tasty pearls for the more refined ninjas amongst you...

The Sazerac

- Rye Whisky
(Canadian Club is grand and in most Sainsbury's)
- Good brandy
(at least Martell or Courvoisier, otherwise Hennessy or Remy are best)
- Absinthe
(stronger the better, Hapsburg Green is great and a decent 72.5%)
- Angosturra Bitters
- Peychauds Bitters
(may have to go to a specialist or online)
- Demerera sugar cubes
(or simple syrup if you're lazy)
- 1 Lemon
- ice

You will need 3 glasses. Take the first and drop the sugar cube in. Add 1/2 large dashes of Angosturra and 2/3 large dashes of Peychauds, smell the pengulation already occuring in the glass. Now muddle or crush this together until the sugar has completely dissolved (it is easier to use a simple syrup of sugar and water than the cube but I can never be arsed to make some up in the first place and like being all traditional and poncey ). Set this aside.

Fill the serving glass with roughly crushed ice, it should almost fill the whole glass. Now take a teaspoon or so of absinthe and pour in, tilting and turning the glass as you do. This is a rinse and the point is to slowly coat the insides of the slowly cooling glass with absinthe.
Again, set this to one side for now.

Take a cocktail mixer or just another glass, chuck a couple of ice cubes in and add 1 measure of Rye Whisky and 1 measure of Brandy. Slowly stir these for around 20 seconds or so before adding the sugar/bitters blend and keep stirring for another 20 seconds or so till it smells badderman. If it mainly smells of whisky/brandy, add another dash of each of the bitters. It should start to smell like a mince pie albeit one covered in high grade booze.

Now take the ice filled glass with the absinthe rinse and chuck the contents away (!!) ensuring that the minutest coating of absinthe still lines the glass (it should stink of absinthe still).
Now take a strainer and slowly pour the contents of the mixer (brandy, whisky & bitters) into the absinthe glass.

The final step, take the lemon and with a potato peeler or channel knife, slice a decent bit of lemon skin. You should do this over the drink so the surface is covered in flecks of lemon oil. Squeeze it over the surface too and run it around the rim of the glass. I drop the lemon peel in, some don't, depends how strong you want it to be (the lemon is the real aftertaste of the drink and kind of makes it what it is).
You have now made the best drink in the world (imo).

It is allegedly one of the original cocktails and dates back to early to mid 19th century New Orleans where it was invented by a French apothecary called Peychaud (who invented the bitters). It was originally drunk from a tiny eggcup like thing called a cockateur, the yanks couldn't pronounce this so the word cocktail was accidently invented (apparently)..

any tips for how to cook Pork Loin

£10 Bag flapjacks:
http://www.dubstepforum.com/viewtopic.p ... s#p1541801