Good old bacon and eggs. The fries (McCain) didn’t come out right, no crisp outside. This has happened a lot recently.
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Have you tried Lamb & Weston fries?
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I haven’t seen them in the stores on my usual route. I’ll have to check out others farther away.
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Whampoa fried eggs ?
I don’t know what that means. The technique is from the WoL site, and usually employed for fried rice dishes. I like it a lot (although this batch was a little harder cook than I wanted them to be): whisk for 30 seconds with a splash of Shaoxin and a dash of salt & white pepper, then drop in hot oil.
I only had two eggs left & this seemed a fitting companion to the Chinese-style broc.
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This is a lot more involved than what I did, plus too much of that mix was still raw and liquid when he moved it all onto the plate — not my cuppa.
That said, I have lard in the fridge and might consider using that for my next scramble. I might even separate the whites and yolks if I can be arsed at the time, but not so sure about adding the cornstarch slush.
I wouldn’t dismiss the cornstarch slurry out of hand. I have been making cornstarch enhanced scrambled eggs for DH for a very long time much to his enjoyment. It results in a very creamy scramble. “Lady and the Pups” site goes into detail regarding the process and I think Kenji has picked up on it as well.
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I dislike the super-creamy, almost soupy French style of scrambled eggs. Is it similar to that? I thought this was sort of the “anti” French method 
You can make it to the degree of “soupy” to suit yourself. You can make it drier if you chose, it does cook very rapidly.
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Egg salad with the last of my pickled red onion, bottom of the barrel pickles and the bottom of the bag chips 
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Soon to be dessert when it chills, chocolate crème patisserie which will be mostly likely layered into glasses with chopped chocolate and pistachios.
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" Golden Star charbroiled Burgers, Thornhill "
Absolute unadulterated pleasure!!
Feasting on a charbroiled Double Burger totalling 12 oz of all beef, no-filler patties…the taste profile further elevated by the burger-master drizzling some oil from the fryer onto the meat and flambeing it! …resulting in amazing charbroiled aroma and taste!!
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