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bangers and mash

fishlessmanfishlessman Posts: 17,674
edited 11:00AM in EggHead Forum
butcher had a new beef sausage he made with breakfast pork sausage seasonings. good stuff, went and bought some more for tonight. boiled the potatoes stove top, this aint no throwdown :laugh: gotta get some use out of that big water boiler anyways. potatoes with lots of cheddar, parm, sourcream, mayo,butter, and garlic chili sauce. maybe added to much butter, had to pour some off during the egg cook :laugh:







  • hornhonkhornhonk Posts: 3,841
    That really looks good. I could eat that. All day long!
  • JBJB Posts: 510
    Damn that looks tasty, something new to try
  • My lipitor would have to work overtime. That is awesome. Thanks for sharing.
  • fishlessmanfishlessman Posts: 17,674
    i need to find some of that guinness 250 to go with it. good pub food
  • Carolina QCarolina Q Posts: 8,778
    Nice Lacanche!

    Everybody knows there’s three acceptable condiments for a hot dog; there’s mustard, onions and stagnant cart water! That’s IT!   ... Jon Stewart

    Central Connecticut 

  • gdenbygdenby Posts: 4,690
    I hope didn't ruin it with some Lite beer.

    I'll have to hide the picture with all the butter from my wife, because for her, more butter = better.

    BTW, I just started using cultured butter. Really nice tart taste that livens up a tater mash.
  • fishlessmanfishlessman Posts: 17,674
    yep, im the only lacanche owner worldwide with 1950's torn and stained wallpaper and 1960's worn out grease stained BLUE indoor/outdoor carpeting in the kitchen. :laugh: :laugh: :laugh: it really dresses the place up though and the mice love hiding dog crunchies on the oven burners that never get turned on anymore:laugh: i do like it though, if i ever move its coming with me :)
  • fishlessmanfishlessman Posts: 17,674
    drank the lite beer while making it, then switched to a sam adams imperial stout for dinner. guinness would have been better though. ;) i got to look harder for that guinness 250 before its all gone
  • hornhonkhornhonk Posts: 3,841
    I bought a 6 pack of it last week. 10 bucks! I'm scared to open a bottle...The store manager said only 1100 cases of it were shipped to Dallas-Fort Worth area.And DFW is bigger than Rhode Island! But, then again, so is my gut :woohoo:
  • fishlessmanfishlessman Posts: 17,674
    there is a specialty beer place not far from me, im going to go check them out. i want me some guinness 250 :laugh:
  • That looks Great Love your stove
  • Photo EggPhoto Egg Posts: 4,034
    Great photos and very cool old stove...
    Thank you,

    Galveston Texas
  • BacchusBacchus Posts: 6,019
    The Lacanche is Ultra cool Fish. OK, I admit I googled it.
  • fishlessmanfishlessman Posts: 17,674
    no bells and wistles, just big burners, i can pretty much fix everthing on it if it ever breaks. was going to do the kitchen over but ran out of steam fixing the rest of the house. put the stove in instead, someday ill have counters and cabinets, right now everything hangs on nails on the wall. :laugh: the kitchen is not too impressive to look at, but its good to cook in. i do really like the stove though the lacanche forum isnt too impressive, everyone there just wants to talk about colors, tile back splashes, cabinets etc, all that money and i dont even think they cook on the stoves :laugh: you would think a forum on french stoves would have some cooks going on.
  • Good point!
    The last time I had a great banger…
    I stumbled across an Irish Pub somewhere in one of the Chicago suburbs (I could come up with a name and the burb with a lot of thought…Maybe…) and it was one of those WOW experiences!
    It meal was accompanied with a pt. or two or three…maybe four of Guinness on tap.
    Good thing we were walking and using the CTA!
    BTW, that is a good looking cook…Hats off!
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