Yup - spaghetti on toast is particularly weird. Carbs on carbs.
It is tinned spaghetti though, obvs. You wouldn’t boil spaghetti in a pan and then put it on toast, you get tinned Heinz spaghetti in tomato sauce and eat it on toast, usually after school.
Tinned spaghetti on its own doesn’t feel like a meal. The toast provides something to crunch.
Agreed about beans as part of the Full English Breakfast. Or just tinned Heinz beans in general used to eat with anything. I’m not sure if fishfingers, beans, and oven chips is common for anyone outside the British Isles (and probably Australia and NZ), but here it’s your basic dinner when you’re ten.
in st louis it was pork tenderloin
there’s approx 350 WC, none west of STL
When my gf was in the UK she sent me a picture of her breakfast, which included baked beans. I’ve enjoyed eggs and beans for breakfast ever since.
Why, sir, you are practically British. I’m pleased to confirm you’re now 67,886,005th in line to the throne.
OB
It should be noted that British “baked beans” are not like the ones you get in North America. They come in what I’d call a thin and very bland tomato sauce. Unless specifically labled “British,” the ones sold in Canada and the USA are in a much thicker sauce, usually with brown sugar or maple syrup added.
I go out of my way to buy what (I think) people in the UK call baked beans. They are made by Heinz! Giant Eagle even has them in the ethnic aisle along with lemon curd and tea cakes.
Yeah, they’re essential if you want an authentic British dining experience. I’ve tried having Bush’s or B&M baked beans with a full breakfast, and it’s just not the same.
I do like having them on toast, however. 
You can get British style baked beans in Canada. They have half the sugar of other baked beans which usually add molasses or maple syrup and sometimes minuscule amounts of pork. Although not a fan of beans on toast, all types of beans are healthy and musical. So I’m trying to eat them as a side more often. And make more chili - the health food of the gods.
I haven’t bought it, but I’ve seen the Heinz Beanz cans in Indian grocery stores in the US. It’s probably the same as the UK product?
Unless it contains curry, it probably is.
Are the cans marked “British”? The ones sold in Toronto are, to distinguish them from North American varieties.
ITA, I sometimes like tea (slightly !) sweetened with fruit juice or nectar. but sugar is a way to crap up perfectly good tea.
Down here, the cans say “Heinz Beans in tomato sauce,” in an aqua can with a black Heinz shield on the front. Always shelved with the “International” items. I always have a couple of cans in the pantry. REQUIRED for a proper fry-up.
Oh, and they also make them with curry. 
I feel like a complete rube, but I’m glad you clarified this. I was, indeed, imagining a thick, sweet, pork-studded sauce.
Is the British version more like, say, Chef Boy-ar-Dee sauce minus 99.9% of the sugar?
All I know is that if you have to rely on sauce to give your barbecue flavor, it’s piss-poor barbecue, regardless of the animal.
That’s not to say sauce is prima facie bad, just that real, proper barbecue doesn’t need sauce, because the pitmaster knows WTF he’s doing.
Not at all. It’s thin and runny, and minimally flavorful. A shot of brown sugar or molasses would definitely help it.
That is kind of what the sauce is like. It’s thin and there seems to be a lot of it in ratio to the amount of beans.
No it would not, you have simply become used to a sugar rich diet - which is fine for you but does nothing for the UK palate.
I’m sure we have US “style” food in the UK that would be nothing like the real thing - but that’s a far cry from saying we could improve it - and also most unlikely.
Agreed. Merkin baked beans are just wrong for a proper fry-up. Way too sweet and heavy. Heinz Beanz are just right, and balance out the rest of the dish. Heck, even your simple EBCB wouldn’t work with Yank ingredients.