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Old 30th June 2009, 23:22   #21
Phil
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Originally Posted by Dragrad View Post


Oh ok so there is a difference.
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Old 30th June 2009, 23:35   #22
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You would know if you have one (or the Mrs would)
Its a Microwave tray with a surface that heats up on it and is used for Browning produce
Streaks, Bacon and other meats as well as useful for Many other products that often go "mushy" or not "Browned" and crispy.
There is also a Microwave paper for Pies to stop them going soggy.

Got a egg poacher for work to when using the Microwave at Refectory closed times.
None of the above will help of course if you haven't got them...........
Cheers, John.
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Old 1st July 2009, 06:56   #23
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Thak you Andrew.

Can I take this opportunity to say that the Scottish crumpet is far superior to the English crumpet. Once you've tasted Scottish you'll never go back.
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Old 1st July 2009, 07:05   #24
stevemac
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Hot buttered crumpets with a runny poached egg on top, sheer bliss. Especially if the eggs have come from your own chickens.
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Old 1st July 2009, 19:24   #25
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So how did it all work out, crumpet wise?
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Old 1st July 2009, 19:32   #26
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i think he must be ill!
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Old 1st July 2009, 19:53   #27
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Not very well. I wouldn't recommend it. I'll not be doing it again.:lol:
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Old 1st July 2009, 20:02   #28
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Not very well. I wouldn't recommend it. I'll not be doing it again.:lol:
Thanks for the info. Nuff said
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