Cardboard Burgers

A Crisp Sarnie

With added crunch

I used to munch on crisp sandwiches when I was a young mosher, and for some reason I started hankering after one last night. The result is in the photo above. Admittedly it looks a little plain thanks to the bright light I held it under for the picture, but rest assured it was fine.
But be warned! There are few rules to making these things. Granted these rules are not solid gold and you may ignore them, but don't come running to me if you end up with an unholy mess.

1. Medium bread is best.
2. Use butter not margarine and don't spread it too thick. And try to resist buttering both sides of bread.
3. Keep the cap on the ketchup, you'll only end up with an overload of clashing flavours. Trust me, ive tried it.
4. If using cheese as filler, GRATE IT!
5. Never crush the crisps so much that they resemble cigarette ash. Ruins it totally.

I used thin turkey slices in my sarnie with salt & vinegar crisps. A light spreading of butter, a few slices of meat before adding the crisps. Close the sandwich, press it down lightly so the crisps break but dont get mangled and voila! Serve and enjoy!

Parson's Nose

Pygostyle: a tasty morsel

It was Thanksgiving Day yesterday (I celebrate eventhough im Welsh), and once again when the turkey was ready I headed straight for the part I enjoy the most: the Parson's Nose.
"WTF is that?" I hear the keyboards ask in unison like a curious congregation of plastic. Really wanna know? Very well, its the birds ass. No kidding! The Parson's Nose is that juicy protuberance that you can see on the Turkey/chicken's backside, and the reason its so succulent is it contains the uropygial gland that produces the birds preen oil. And its bloody delicious! (Even more than the skin/giblets).
Don't let the description put you off, plop it in your gob and you will see that even things which look and sound unappetising are actually very very good. He that dareth, winneth! Enjoy!