A take-out place here has sandwiches they call wedges. Never had/seen one.
In Trinidad local pizza joints will have two big bottles of ketchup and mustard on the counter, but to be fair local style pizza is very dry and devoid of tomato sauce and italian herbs.
Its not bad.
Which are things of beauty unto themselves, as it is the one time you can be sure your salad isn’t going to be made up of the chef’s lawn trimmings.
Somehow that possibility has never troubled my thoughts… all through my salad days.
You know how kimchi regularly tops the lists of the world’s healthiest foods? For me, personally, kimchi is the last word in condiments, le dernier cri. Kimchi has it all: With its garlic, hot chilis, vitamins, fiber, and healthy, beneficial biota for your innards’ flora, what’s not to love?
Sounds like more of an Italian-flavored roti paratha than anything else. Which sounds like it could be awesome.
Roti paratha is what converted me to Trinidadian cuisine. 
Served with chutney, as is traditional, except these might be called [ul]
[li]khatti mithi tamatar ki catni (sweet and sour tomato chutney [i.e., ketchup])[/li]
[li]and haldi rai ki catni (turmeric and mustard-seed chutney [i.e., mustard]).[/li]
[li]In Ohio when I was growing up, at every backyard cookout, there would be relish. The Hindi name for American-style relish might be mithi acar ki catni (sweet pickle chutney).[/li]
[/ul]
I thought Roti Paratha (sometimes called Prata) was Indian cuisine originally?
It’s huge in Malaysia/Singapore where they do some really interesting stuff with it, but since pretty much everywhere that was once part of the British Empire has an Indian community I’d assume there’s localised variants (Like the Trinidadian one you described) everywhere.
Yes. Indian culture has spread far and wide. Americans who have not traveled the world have no idea.
Not to go too off topic, but fried potato wedges are jojos. I’ve never seen them called anything involving buffalo unless they happened to be flavored with Buffalo wing type flavors.
Somewhat back to the main topic: why aren’t British pickles and chutneys like Branston and piccalilli more popular in the US?
Look, you. We fought a revolution to be free of British cooking!
I’m gobsmacked. You just caused me to use the word “gobsmacked.”
It’s peanuts, fruit, salt (if you’re using the most common kind of peanut butter), sugar and bread. I mean… what could you possibly not like about this?! How can you imagine that and think, “ew”? It’s a natural!
WT everliving F?
Do you guys not have candy bars with nuts in them?
Do you not have trail mix with nuts and dried fruits in them?
You seriously have blown my mind. And I’m all culturally open-minded and shit too.
Well I wouldn’t call it “odd” but I noticed that you see white pepper on breakfast tables in Ireland rather than the black pepper Americans are used to.
Branston pickle sounds more or less like what we would call relish here. I’ll admit that I don’t know of anybody who eats this except on hot dogs, and even that would be a minority of folks.
As for chutneys generally, in the American South we have a pickled relish called chow-chow which exists in a variety of forms, and is often used to add a kick to otherwise bland meals like beans and cornbread. I have to say that the picture attached to that wiki article looks nothing like any chow-chow I have ever seen (though as I said, it does come in a wide variety of forms, with a wide variety of ingredients). This and this look more like what I am used to.
What country are you from? Why would you have to imagine it? Peanut butter is almost certainly obtainable where you are. I get the feeling you’ve never actually eaten peanut butter or you’d know that it’s sweet, not savory. It’s not like beef or gravy in your analogies.
Jelly is like jam only it’s made from fruit juice only and has no fruit pieces in it.
One of the most common discussions on this board is the differences between mayonnaise, salad cream, and Miracle Whip. They’re roughly similar in intent and use, but it’s far too much to say that “salad cream is called Miracle Whip in the United States.”
Salad Cream and Miracle Whip are not the same thing. I have both in my fridge right now, and they are different creatures. Related, but different. They are no more identical than A1 Sauce and HP Sauce are.
As a couple of people have mentioned up thread, peanut butter in the UK is more commonly savoury than sweet - generally just a combo of nuts, oil and salt.
Another midwesterner checking in (born/raised in Illinois, '67-'85), and I had never heard of butter on sandwiches as a staple method of sandwich making in the midwest.
On just bread? Yes. Including raisin bread.
Toast? Same.
Dinner rolls, croissants, and biscuits? You betcha.
Pancakes and french toast? Heaven.
We even put butter on Cream o’ Wheat and Oatmeal.
But on a sandwich? With meat and veggies of some sort?
Our mother, who was German, put butter on sandwiches. We made fun of her mercilessly for this. She also ate bacon drippings on bread. We simply stared at her like she was crazy and shook our heads. We were modern and American and we ate Kraft mayonnaise on our sandwiches like God had intended man (and child) to do.
One day, I tried butter on a cheddar cheese sandwich. Nirvana. It was years before I wiped a bacon-cooking skillet with a bit of bread and popped it in my mouth, unthinkingly. Hoooooooooooly shit that was good. I still can’t spread cold drippings on bread or toast, but I love to swipe the skillet clean when I cook bacon. I think of it as the cook’s privilege.
I didn’t know that. But if everyone else in this thread did, Candyman’s quelle horreur seems quite odd, considering that the peanut butter that Americans eat with jelly is not the same thing as the peanut butter he’s having convulsions over.
Same here. I’ve never actually seen a sandwich made with butter in real life. I’ve only read about it on these forums