# Let's talk about Welsh Rarebit **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking, beer\ **Created:** [October 5, 2025, 11:56pm UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705 "2025-10-05T23:56:49Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [October 8, 2025, 3:26am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/61 "2025-10-08T03:26:59Z")
> [@Spoons](#): > > Aside to @ThelmaLou : your lunch looks great! Did it taste as good as it looks? Yes, it was very good. šŸ˜‹ Full disclosure: when I added the cheese to the roux, I let it get too hot, so the texture of the sauce turned grainy. It still tasted great, but Iā€™m kind of fussy about texture. Iā€™ll do better next time. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [October 8, 2025, 3:28am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/62 "2025-10-08T03:28:54Z")
Thatā€™s just me. I associate it with summer, and hiking through the Lake District. You might like it any time of the year. ---
**Author:** ![Spoons](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spoons/32/3141_2.png) [@Spoons](https://boards.straightdope.com/u/Spoons)\ **Post date:** [October 8, 2025, 3:43am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/63 "2025-10-08T03:43:04Z")
No problem. It was a staple in our home, but it was consumed mostly in summer. I cannot imagine it in winter, so weā€™re all good. And to **ThelmaLou** ā€“great! Like I said, it looked tasty, so Iā€™m glad to hear that it was. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [October 8, 2025, 7:22am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/64 "2025-10-08T07:22:25Z")
Yeah, thatā€™s the myth I was talking about. ---
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [October 8, 2025, 10:12am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/65 "2025-10-08T10:12:01Z")
> [@ThelmaLou](#): > > I let it get too hot, so the texture of the sauce turned grainy. Thatā€™s why I shut off the heat as soon as I add the cheese. Iā€™ll tell you what else will ruin it: low-fat cheese. You need the fat or it wonā€™t melt right. I found that out the hard way. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [October 8, 2025, 10:48am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/66 "2025-10-08T10:48:54Z")
Low fat cheese. AKA fake food. Just say No. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [October 8, 2025, 11:34am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/67 "2025-10-08T11:34:34Z")
Cheese and pickle sandwich isnā€™t a ploughmanā€™s lunch - similar combo of ingredients but not the same meal. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [October 8, 2025, 11:37am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/68 "2025-10-08T11:37:54Z")
> [@ThelmaLou](#): > > Thatā€™s interesting. You must be referring to the British ā€œcheese & pickle sandwich,ā€ which Mrs. Thursday packed for Fred every Monday (cf. TV series _Endeavour_). I have googled this sandwich and looked at pictures. I still donā€™t quite get it. Whatā€™s not to get! Itā€™s just cheese + pickle in bread. Itā€™s just a very popular British cultural classic, like your peanut butter and jello. The sweetness and tang of the pickle works great with the sharpness of the cheese. If youā€™ve got nothing else in the house, youā€™ll have some cheese and some Branston, so you can always whip up a simple sandwich for lunch. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [October 8, 2025, 11:40am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/69 "2025-10-08T11:40:03Z")
> [@SanVito](#): > > like your peanut butter and jello. Right. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [October 8, 2025, 3:25pm UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/70 "2025-10-08T15:25:32Z")
If that was on purpose it was truly inspired. If not, it was still great. šŸ˜ ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [October 8, 2025, 7:06pm UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/71 "2025-10-08T19:06:21Z")
Potentially unpopular opinion here, but Branston isnā€™t that great. Itā€™s not terrible by any means and it hasnā€™t fallen as far as HP sauce has. Branston is reasonably representative of the style of a typical British chutney, but in maybe a rather ordinary sort of way. There are nearly always better and more interesting offerings on supermarket shelves and especially places like farm shops. Theyā€™re not likely to be widely available outside the UK or often outside of their own region _within_ the UK, because theyā€™re not the big brand that Branston is. Iā€™m not saying Branston doesnā€™t deserve itā€™s popularity. Itā€™s alright, but there are many better pickles. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [October 8, 2025, 8:38pm UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/72 "2025-10-08T20:38:46Z")
> [@Johanna](#): > > > [@ThelmaLou](#): > > > > I let it get too hot, so the texture of the sauce turned grainy. > > Thatā€™s why I shut off the heat as soon as I add the cheese. Yeah, I tried to rush the process instead of _trusting_ the process. > [@](#): > > Iā€™ll tell you what else will ruin it: low-fat cheese. You need the fat or it wonā€™t melt right. I found that out the hard way. I never buy low-fat anything. The whole low-fat movement was a big scam. * * * > [@ThelmaLou](#): > > > [@SanVito](#): > > > > like your peanut butter and jello. > > Right. > [@LSLGuy](#): > > If that was on purpose it was truly inspired. If not, it was still great. šŸ˜ I watch a LOT of British cooking shows, and I think that they refer to the gelled fruity dessert that we call ā€œJell-oā€ as _ā€œa jelly.ā€_ I donā€™t know what term they use for the fruity sweet spread in a jar that we call ā€œjellyā€ and habitually pair with peanut butter. Maybe they call it ā€œjello,ā€ but I donā€™t think so. Now Iā€™m thoroughly confused. Some authentic UK-type-person can correct me. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [October 8, 2025, 9:06pm UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/73 "2025-10-08T21:06:17Z")
Paging @SanVito ā€¦ ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [October 8, 2025, 9:58pm UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/74 "2025-10-08T21:58:38Z")
> [@blondebear](#): > > Her version was pretty simple: Campbellā€™s Cheddar Cheese soup seasoned with Worcestershire sauce over toast. This is what i had as a child, and we called it welsh rarebit. I loved it, and am thinking i might try making it again. Adding beer is an interesting idea. I donā€™t usually have beer around, and Iā€™m not sure i want to bother with that, as i liked the dish just fine without it. It does need a nice wallop of Worcestershire, though. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [October 8, 2025, 10:05pm UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/75 "2025-10-08T22:05:06Z")
ā€¦and mustard. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [October 8, 2025, 10:11pm UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/76 "2025-10-08T22:11:36Z")
Not my childhood recipe. Although i might try adding a dab of that to see what it does ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [October 8, 2025, 10:47pm UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/77 "2025-10-08T22:47:05Z")
Donā€™t add to the whole pot. Take about 1/4 cup and add a dash of prepared mustard. Stir it in and see what you think. Mustard and Worcestershire are a match made in heaven. Mustard is a great background ingredient, like anchovies-- it adds depth without adding much taste of its own. When Iā€™m making a beefy soup or stew my personal Holy Trinity (apologies to my Rabbi) is a dash of each: mustard (any kind), soy sauce, Balsamic vinegar, adding up to a **total** quantity of a teaspoon or so. This small amount to a quart of soup adds incredible depth. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [October 9, 2025, 12:02am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/78 "2025-10-09T00:02:36Z")
> [@ThelmaLou](#): > > my personal Holy Trinity (apologies to my Rabbi) is a dash of each: mustard (any kind), soy sauce, Balsamic vinegar, adding up to a **total** quantity of a teaspoon or so. This small amount to a quart of soup adds incredible depth. That tip pays for my annual subscription to your newsletter. THANK YOU!! ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [October 9, 2025, 1:00am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/79 "2025-10-09T01:00:30Z")
> [@ThelmaLou](#): > > Full disclosure: when I added the cheese to the roux, I let it get too hot, so the texture of the sauce turned grainy. You should be able to fix this by letting it cool a little, adding a splash or two of lemon juice or white wine (really anything acidic should do), and then whisking it vigorously. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [October 9, 2025, 7:14am UTC](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705/80 "2025-10-09T07:14:44Z")
We have preserves called jam and jelly. Jam being made from the whole fruit and jelly being made from the strained juice. I believe these definitions are more of less the same both sides of the pond, except that in the UK, the generic/category term for [jams or jellies] is typically ā€˜jamā€™ whereas I think the category term in the USA might tend to be ā€˜jellyā€™. We also have a dessert made from flavoured gelatin (or other setting agents) that we call ā€˜jellyā€™, which is roughly the same as what is called ā€˜Jell-oā€™ in the USA. I donā€™t think anyone here is confused about what Americans mean when they talk about jelly in sandwiches. There might have been some such confusion in the past. [Previous page](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705.md?page=3) [Next page](https://boards.straightdope.com/t/lets-talk-about-welsh-rarebit/1023705.md?page=5)