I was talking to Christine the other day - Christine is one of the unsung heroes of the Chronicle library, without whom my job would be impossible - and, somehow, the subject of food came up, which meant we exchanged Remember When fry-up stories.
We talked about the delights of dripping and bread. As Christine's grandfather was a shipyard worker during the war, he got all the eggs and bacon, to keep his strength up for the hard day ahead and (by way of a treat), the children were given dripping and bread, amongst other war-time delicacies.
Butting in I recalled how much, as a child, I loved dripping and bread.
This in turn led to our respective fried bread and eggs recipes. Mine was a straightforward 'hoy the egg in the pan and, after a very short period (seconds infact), throw the bread on top of it - the bread had already been fried on one side.
Christine responded by saying they cut a hole in the bread, in which the egg was placed. It was lovely, she added longingly.
I then countered with my secret weapon - fried cheese. Grate your cheese (any but cheshire is my favourite), into a frying pan of milk or milk and water, which had already been heating up. The cheese obviously melts into liquid, in a stodgy form.
It actually smells like sweaty socks but is so delicious, especially when soaked over bread.
Not to be outdone Christine delivered the coup de grace and brought Geordie favourite, tripe, into the discussion.
These are old family breakfast favourites. I wonder how many strange meals there are out there? - over to you!
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