I’d say Marvin never actually went to China. Yogurt is extremely popular and was 25 years ago when I first visited. Milk is extremely popular and my wife when a child could only get milk via medical perscription and was highly sought after. Marvy was probably going off of 100 year old stereotypes.
How do you make one these? Wouldn’t it just be soy sauce dripped on bread?
Okay, but what about cheese? Is it considered gross in China, or was that little bird lying to me?
When I was much younger, I had a thing for French Dressing on my mashed potatoes.
Heh, and I thought it was just me…gotta be English mustard though 
I also like PB spread really thick and sprinkled with salt and black pepper.
But PB with jam is yuck
Which brings to mind…Dripping Butties 
of old
The fat off the Sunday joint, collected in a pudding basin, allowed to cool and then spread on a thundering great crust of bread, sprinkled with salt.
Oh man, that’s what you call a butty, sadly this has fallen by the wayside
Abrakebabra (Oirish Kebab chain) does a nice chip butty. It’s in a baguette with their chips and sauce. It’s delish. However chips from a normal chipper + buttered sliced pan is the best.
Say now, that doesn’t sound half bad. A well seasoned joint? Loaded with cloves and garlic and brown sugar and such?
I’ve always liked the skin and fat off of a well roasted ham on a sandwich. Hot, salty, gooey, drippy and quite likely to kill me.
Some of my hispanic employees brought me Tacos Chicharrones. A steamed slab of spicy pork skin, cooked until it was semi-transparent and mushy, with a light sprinkle of lettice, cheese and sour cream on a hot, soft corn tortilla. Yummy.
Here in Panama ketchup is a standard condiment for Chinese food, so much so that if you go to the takeout place they put little packets of it along with the soy sauce in your bag along with the chow mein.
Also, it’s standard to put both ketchup and mustard on sandwiches they make for you in cafeterias or restaurants. I often forget and am dismayed when my chicken sandwich comes with both.
One of the weirdest breakfast items I have ever encountered is canned mushy spaghetti (like Chef Boy-ar-dee) on toast, which I was served in a guest house in Fiji. I think it originally may be an Australian thing. Also, canned beans on toast.
And I also never got used to the Australian-NZ habit of putting beetroot on hamburgers, as others have mentioned.
[QUOTE=nd_n8]
Say now, that doesn’t sound half bad. A well seasoned joint? Loaded with cloves and garlic and brown sugar and such?
Absolutely no garlic/cloves/sugar or anything else.
Just the fat +salt.
Beans on toast is standard British fare Colobri although I prefer the beans not to be on the toast, makes it all soggy and horrid
A perfect hamburger is topped with pickled beetrootslices, raw onion, a slice of pineapple, fried bacon and egg, melted cheese, and of course a good squirt of keptchup and a thick layer of mustard. All of this I got in Sydney once a long time ago. Mhhh…
But then again I enjoy toast with Vegemite too
No vegemite on the burger? WTF??
I think they got this from Domino’s: nobody ever eats their crusts, so they supply dipping sauces to dip the flavourless pizza crust into. Usually it’s garlic and herb, but the last time I ordered from Papa John’s they also supplied BBQ sauce. Never seen ketchup from them. (Never ordering from them again, either: the pizzas were burnt.)
I understand no spices on the samm’ich, but what of the roast itself? If no garlic/cloves/sugar then at least a nice spring onion to sweeten the pot? But a plain old roast joint I don’t know. I may have to rethink me positions on the blandness of British cuisine. I bet there’s no ketchup, mustard or molasses in them beans either :dubious:
Man. That’s…busy.
Now see. I don’t want to hear any more of this crap that Americans are self absorbed.
At least if we don’t know something about another country we just admit it. We don’t make stuff up like some countries do.
My little brother will attest that this is actually heavenly and won’t eat pizza without tomato ketchup. Not even when his sister’s been in the kitchen for a good couple of hours making the perfect tomato sauce. 
I just tried the old PB and English Mustard to see how wrong you were, but I owe you a thank you for giving me my new favourite sandwich filling.
That is awesome. It’s more awesome because no-one will steal your sarnies when they know what’s in them…
First it was foolsguinea,
Then it was chowder.
Third came pretend my name is witty.
And now nd_n8 joins this ellete group.
After reading three posts about peanut butter and mustard (especially pretend's experiment) I didn't want to be a wuss so I went into the kitchen, slapped some PB on a slice of bread, and squirted some mustard on it. I don't have English Mustard so I used a bottle of Spicy Brown Mustard left over from last summer's bratwurst.
I approached this abomination with an uncomfortable combination of fear and curiosity in the pit of my stomach, and a full glass of water just in case. I actually winced with the first bite then began to chew.
Dammit man, this was not just acceptable, it was dad burned tasty. I returned to the kitchen to add another healthy shot of mustard and made a second one. Now I'm looking forward to the stares I get when I go to work next week with a jar of Jif and a loaf of bread (there is already mustard in my fridge at work) and go to lunch.
Thanks
NateI’m still not sure about beets on a burger though, sounds weird to me.