u/TheOriginalErewego

Seem to be catching a few recently - somewhat addictive too

Had to post this one as it’s one of the best sandwiches I have had in a very long time.
It’s slow cooked brisket on a toasted sourdough bloomer.
This was from a beachfront restaurant in Terrigal (Sydney Northern Beaches area).
When I go back, I’m going here for another one !

Is this the best / simplest sandwich combo ever ?
Has to be HP Sauce though !

And 43 others.
Is collecting them a ‘thing’ then ?
(Just got invited here)

Used the last bit of mix for another big smash.
I forgot how good these are.
Raw onion and mature cheddar on this one
No fries in sight - or needed !

Half a pound of minced steak and a little binder (pinhead rusk) to help retain the juices.
Served with a big pile of dirty fries

Much better than the sizzling hot variety I tried recently - better taste (tandoori-ish) and much spicier than the ‘hot’ ones.
They are a ridge style crisp so quite hard.

Saw these and thought ‘Ooh - look nice’
They are very average. Also not hot at all

Couldn’t be bothered to cook but wanted a burger - went here and their signature burger has Mac n cheese on it - weird addition but a decent burger all the same.

We fancied a snack so I fried some sliced mushrooms in garlic and soy (plus seasoning), added the grated cheese and finished it Philly cheesesteak style and stuck it in the panini press.
Really nice too !
I had a smear of naga pickle on mine in case you are wondering what the slight red colour is on one side of the bread.

We fancied a snack so I fried some sliced mushrooms in garlic and soy, added the grated cheese and finished it Philly cheesesteak style and stuck it in the panini press.
Really nice too !
I had a smear of naga pickle on mine in case you are wondering what the slight red colour is on one side of the bread.

I’ll probably get shot to bits again for this one, however we fancied a snack so I fried some sliced mushrooms in garlic and soy, added the grated cheese and finished it Philly cheesesteak style and stuck it in the panini press.
Really nice too !
I had a smear of naga pickle on mine in case you are wondering what the slight red colour is on one side of the bread.

Yes, I know some of the carrot was diced a bit big, yes it’s not Parmesan (I used mature cheddar).
It was still good and we both loved it.
No, we don’t stir the pasta into the sauce - this is how we like it !

Plenty of mature cheddar, dash of milk and a teaspoon of English mustard for the pie (maris piper spuds). More cheese in the beans and caramelised onions for a bit of sweetness to balance the cheesy tang.
Note: Posting again because there was something ‘wrong’ with the title ?!?

Plenty of mature cheddar, dash of milk and a teaspoon of English mustard for the pie (maris piper spuds). More cheese in the beans and caramelised onions for a bit of sweetness to balance the cheesy tang.

Just saw all the markings for cabling and pipework by The Leadenhall building.

Still seeing good growth and colour since switching to RedSea 4-part dosing

Same amount of faff to set up but we are up and running. Also lower cost per test than the kH Keeper

I don’t usually eat salads unless they are a side dish but this made a refreshing change.

Roasted a gammon joint for dinner, with buttery mash, carrots, swede and roasties. Made a lighter gravy to match the gammon