“Treacly”, the adjective, correctly means viscous and thick, rather than oily. As is treacle itself, which is another word for molasses, though in the UK, treacle tends to be lighter in colour and flavour than molasses.
I’d rather eat the mutt’s nuts.
This is where you need Branston pickle.
A subspecies is pretty well-known in this country, at least in the midwest: Arrowroot biscuits, a very bland sort of cookie promoted for toddlers. I grew up on them, and as I grew older Gramma still always kept a box around for upset tummies.
WAG: I think the idea was that arrowroot is especially easy on the digestion. May have some basis as it lacks gluten, which is a problem for some people.
Animal Crackers are similar in flavor, if not ingredients.
Oh those wonderful tastes from childhood. Marmite, Tate & Lyle’s Golden Syrup, salad cream…
There is a shop in the town where I live that only sells British goods. I have to go in there occasionally for a fix of whatever it is that I have just been reminded of.
I remember reading an article in the New York Times about the centennial of Marmite. Here is the link (May need registration).
The article describes Marmite as “a brownish vegetable extract with a toxic odor, saline taste and an axle grease consistency that has somehow captivated the British.”
It also says, " That no foreigner has ever been known to like it simply adds to its domestic allure and its iconic status as an emblem of enduring British insularity and bloody-mindedness…Our research shows that if you haven’t been exposed to it by the time you’re 3, it’s unlikely you’ll like it"
Personally, I love the taste, especially when spread on hot buttered toast. Err, the Marmite spread on the toast, not the eater.
Aren’t Marmites those little weasel looking creatures at the zoo?
One of them stands on guard on his hind legs while the others…well, do marmite things.
Marmosets. You’re thinking of marmosets.
Marmite? My mate.
India and Cyprus weren’t enough for you Brits, were they?
You have to go and take cute little animals and grind them up into sandwitch spread!
Why, you…
Marmosets?
Never mind.
Here in the US, raw baby carrots (the “roundy endy carrots”) are common in grocery stores. I assume they are small normal carrots that have been processed somehow to produce the rounded look (run through a rock tumbler, perhaps?). Interestingly enough, they are cheaper by the pound than raw carrot spears (carrots cleaned and sliced lengthwise) and keep much longer.
You’re thinking of those South African johnnies. They’re called kit-kats, David Attenborough did a programme on them.
Meerkats?
<Tasteless aside>
Kit Kat’s always remind me of a girl at adolescent school who was partial to spending time behind the bicycle sheds. Sweet natured, wide-hipped girl who went by the name of ‘Four Finger Fran’, at least amongst her ache infested – and slightly agog- male admirers. Cruel days…I wonder if she’s registered on Friends Reunited…?
Time for lunch…
</Tasteless aside>
[continuing tasteless theme]
Oh L_C, what a viper’s nest of memories you’ve awakened.
Ours was known as Sticky Nicky.
[/continuing tasteless theme]
[running with tasteless theme]
fingers of fudge?
[going for a lie down]
Also the flake adverts had a very large part to play in my development.
I’d like to say that I do not like mayonnaise or miracle whip on ANYTHING! There are a few of us out here in the states.
I doubt they’re processed in any way. Pick up a seed catalog, you’ll see that there are lots of carrot species that naturally grow with a stubby end rather than a tapered one. However, I’ve yet to see the baby carrot variety for sale as seeds.