To many Merkins, baked beans means a sweet molasses-y, non-tomato-y sauce. The equivalent of Heinz baked beans here is Campbell’s pork and beans, which reminds me of various childhood culinary horrors. I have never heard anyone wax rhapsodic over them.
Stimpy once called the white blob of salt pork in the baked beans can the ‘queen bean’ and claimed that all the other beans are the ‘worker beans.’ That kills me.
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*Originally posted by owlstretchingtime *
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Branston Pickle **
how is this different from regular pickles?
Twiglets sounds like Winnie-the-Pooh’s friend
**Digestive biscuits ** What the heck are these? I know biscuit is Britspeak for cookie, so is a digestive biscuit a cookie made with Tums?
Digestive biscuits are graham crackers, I believe.
And heed the word of casdave when it comes to Cornish Pasties.
One more thing - Richars Woodall’d of Waberthwaite make the best Cumberland sausage, bacon and hams I’ve ever tasted. Woodall’s sausages served with fluffy mashed potato with a sprinkling of nutmeg and black pepper, covered in a handsome onion gravy and accompanied by a pint of your favourite ale is, IMO, the very best of England right there on a plate.
Richard Woodall’s, damn it.
[muse]…I used to know a girl named Waberthwaite…[/muse]
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*Originally posted by booklover *
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Branston pickle is a sweet mixed vegetable pickle that is heaven on earth with cheese
Twiglets are corn(?) sticks that taste of Marmite and I could eat them until I faint
Ok, I am with Francesca here. Salad Cream is dead nice. Mayonnaise is far too creamy and bland and French dressing is oily and full of bits. Only Salad Cream hits the right note of creaminess and acidity. Also, it is sticky enough to stop your cherry tomatoes toppling off your lettuce onto the floor.
What’s a marmite?
Ya’ll ever have pickled watermelon rind?
Marmite is yeast extract. It’s a sticky dark brown substance with a strong smell and salty, tangy taste. The taste is incredibly hard to describe. You’ll have to procure yourself a jar of marmite and try it. Warning: spread it very, very, very thinly.
I truly am meant to live in England. I’m now waxing rhapsodic about Salad Cream and pizza with (sweet) corn and tomatoes, and sodas made with real sugar, and Hobnobs, and, oh!
Time to book a visit in London.
Cook-In sauces Beef Bourguignon 40g $3.25
Cook-In sauces Chicken Chasseur 40g $3.25
Cook-In sauces Coq Au Vin 40g $3.25
Cook-In sauces Lamb Hotpot 40g $3.25
Cook-In sauces Sausage Casserole 40g $3.25
Cook in sauces … is that where you just add the meat in the sauce or pour the suace over the meat and cook it together ?
Oh my gawd! Heinz Salad Cream is my most favourite condiment in the world! My mum is British and brought me up on the stuff, so that could explain it.
I had some on my cheese and tomato sammich not 20 minutes ago. Weird, that.
I use it on Spianch Salad. Mmmmmm. I have a bottle in the fridge. No expiry date. Smells and tastes fine. I think I bought it in 1999. What’s in this shit-formaldehyde?
Apparently not olive oil and balsamic vinegar.
No, just lots and lots and lots of vinegar.
Incidentally, it doesn’t improve with age.
Extremely weird.
Bleauuugh.
Chedder cheese and tomato sandwich, on fresh white bread, with a little dollop of Salad Cream, is the absolute dog’s cojones. Yum. I WANT ONE!
Could someone explain what treacle is, and why I’ve seen a form of the word used as an adj (describing bodies of water) that apparently means oily?
Could someone explain what treacle is, and why I’ve seen a form of the word used as an adj (describing bodies of water) that apparently means oily?