Greggs
Posted: 21 Nov 2024, 10:44
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Greggs
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Re: Greggs
Posted: 22 Nov 2024, 19:53
Don’t worry Savage me old son - I’m not in your swan and carp game.
Re: Greggs
Posted: 22 Nov 2024, 19:29
Steak bake, sausage roll and a Greg's coffee are a delight on a chilly morning.
As for a fry up, have what you want.
Except:
Anyone allowing baked bean sauce to mix with the yolk of a runny egg deserves nothing but agony and misery. Appalling to witness and should be fucking outlawed.
As for a fry up, have what you want.
Except:
Anyone allowing baked bean sauce to mix with the yolk of a runny egg deserves nothing but agony and misery. Appalling to witness and should be fucking outlawed.
Re: Greggs
Posted: 22 Nov 2024, 19:25
juss imajin if carp fish grow fingers - this wood be the bess .
🖐 
good times
🖐 
good times
Re: Greggs
Posted: 22 Nov 2024, 18:34
How many fingers do pikey fish have?
Re: Greggs
Posted: 22 Nov 2024, 18:19
Fish fingers , I never knew fish had fingers .
Re: Greggs
Posted: 22 Nov 2024, 18:03
It is?
Imagine my surprise.
Imagine my surprise.
Re: Greggs
Posted: 22 Nov 2024, 17:57
pikey
Re: Greggs
Posted: 22 Nov 2024, 14:47
Haven't had a Greggs in years. Do they do Cheesey peas?
Re: Greggs
Posted: 22 Nov 2024, 12:47
Re: Greggs
Posted: 22 Nov 2024, 12:22
Re: Greggs
Posted: 22 Nov 2024, 12:09
I only had one out of curiosity. The fish fingers were 'allright' but nothing special and the salad addition, less said the better...
Re: Greggs
Posted: 22 Nov 2024, 12:05
White fish in a sandwich is a no no for me.
Re: Greggs
Posted: 22 Nov 2024, 11:56
Leonard Hatred" wrote: ↑22 Nov 2024, 11:21 I didn't know Greggs sold fish finger sandwiches.
I'm going to go and get one immediately.
I'm curious as I love a fish finger sandwich, but not sure I want a cold one from Greggs with salad in
Re: Greggs
Posted: 22 Nov 2024, 11:54
Perry Nium" wrote: ↑22 Nov 2024, 06:54wils wrote: ↑21 Nov 2024, 11:41Perry Nium" wrote: ↑21 Nov 2024, 11:30 I always thought it weird that I could buy sausage rolls, but they wouldn't supply tomato sauce for them.Not picking a fight. But ketchup shouldn't be anywhere near a sausage. At least for anyone postpubescent upwards. Brown sauce is what you need my friend.Sausage roll. Not a roll with a sausage in it.
But when I eat sausages 8n bread, I like tomato sauce and English mustard.
Brown sauce is for pork chops.
In France and Belgium it's a Pain su Saucisse and they are horrible. It's not pork minced meat as such but a horrible sausage wrapped in pastry. Gregg's sausage rolls are a legend. One of the ex's like the veggie one and even those aren't too bad.
Re: Greggs
Posted: 22 Nov 2024, 11:51
Mike Oxsaw" wrote: ↑22 Nov 2024, 11:11, wrote: ↑22 Nov 2024, 10:07 I know that this thread has slightly gone off piste from its original purpose but it has raised a question about something that has long disturbed me.
So here goes and it is aimed at this Board’s Bon viveurs. What wine should I choose to accompany a traditional full English breakfast?If you absolutely MUST have something alcoholic alongside a pre-noon full English then I'd suggest a dry German Wiessbier and not wine.
If you feel that following that advice will give you designs on invading Poland, then something fairly acidic to balance all the fat & grease; Greene King IPA, maybe? Worthington White Shield would be my preference here, where available, but I'm not a pikey and breakfast is long done & dusted before 9 am.
Post-noon Brunch, however, fill yer boots.
Rubbish from Oxbore as usual. With all that grease you need a medium dry wine like a Liebfraumilch or any Riesling grape wine.
Re: Greggs
Posted: 22 Nov 2024, 11:21
I didn't know Greggs sold fish finger sandwiches. 
I'm going to go and get one immediately.
I'm going to go and get one immediately.
Re: Greggs
Posted: 22 Nov 2024, 11:11
, wrote: ↑22 Nov 2024, 10:07 I know that this thread has slightly gone off piste from its original purpose but it has raised a question about something that has long disturbed me.
So here goes and it is aimed at this Board’s Bon viveurs. What wine should I choose to accompany a traditional full English breakfast?
If you absolutely MUST have something alcoholic alongside a pre-noon full English then I'd suggest a dry German Wiessbier and not wine.
If you feel that following that advice will give you designs on invading Poland, then something fairly acidic to balance all the fat & grease; Greene King IPA, maybe? Worthington White Shield would be my preference here, where available, but I'm not a pikey and breakfast is long done & dusted before 9 am.
Post-noon Brunch, however, fill yer boots.
If you feel that following that advice will give you designs on invading Poland, then something fairly acidic to balance all the fat & grease; Greene King IPA, maybe? Worthington White Shield would be my preference here, where available, but I'm not a pikey and breakfast is long done & dusted before 9 am.
Post-noon Brunch, however, fill yer boots.
Re: Greggs
Posted: 22 Nov 2024, 11:00
Re: Greggs
Posted: 22 Nov 2024, 10:48
I hear there are some excellent English method champagnes being marketed these days.
Re: Greggs
Posted: 22 Nov 2024, 10:23
, wrote: ↑22 Nov 2024, 10:07 I know that this thread has slightly gone off piste from its original purpose but it has raised a question about something that has long disturbed me.
So here goes and it is aimed at this Board’s Bon viveurs. What wine should I choose to accompany a traditional full English breakfast?
Champagne. Always.
Re: Greggs
Posted: 22 Nov 2024, 10:16
, wrote: ↑22 Nov 2024, 10:07 I know that this thread has slightly gone off piste from its original purpose but it has raised a question about something that has long disturbed me.
So here goes and it is aimed at this Board’s Bon viveurs. What wine should I choose to accompany a traditional full English breakfast?
Only Gippos drink wine with breakfast?
Re: Greggs
Posted: 22 Nov 2024, 10:08
if the meat is pork then it should probably be a white, or a lighter bodied red like a pinot noir.
Re: Greggs
Posted: 22 Nov 2024, 10:07
I know that this thread has slightly gone off piste from its original purpose but it has raised a question about something that has long disturbed me.
So here goes and it is aimed at this Board’s Bon viveurs. What wine should I choose to accompany a traditional full English breakfast?
So here goes and it is aimed at this Board’s Bon viveurs. What wine should I choose to accompany a traditional full English breakfast?
Re: Greggs
Posted: 22 Nov 2024, 06:54
wils wrote: ↑21 Nov 2024, 11:41Perry Nium" wrote: ↑21 Nov 2024, 11:30 I always thought it weird that I could buy sausage rolls, but they wouldn't supply tomato sauce for them.Not picking a fight. But ketchup shouldn't be anywhere near a sausage. At least for anyone postpubescent upwards. Brown sauce is what you need my friend.
Sausage roll. Not a roll with a sausage in it.
But when I eat sausages 8n bread, I like tomato sauce and English mustard.
Brown sauce is for pork chops.
But when I eat sausages 8n bread, I like tomato sauce and English mustard.
Brown sauce is for pork chops.
Re: Greggs
Posted: 22 Nov 2024, 01:24
Nurse Ratched" wrote: ↑21 Nov 2024, 15:34I am with Manuel 50% on this one. Hash browns are an abomination. However, with regard to beans vs tomatoes on a fry-up, tomatoes are not sweet enough to properly balance the salt overload of bacon, black pudding and sausages. Baked beans are the ticket.
Yea but youre a bird..( at a stretch)...so it proves my point .
You should stick to ryvita
NO BEANS
You should stick to ryvita
NO BEANS