Sorry, middle aged Aussie here and I suspect it was the influence of US TV but I loved PB and jam or PB and honey sangas growing up, now I love the combo of a crunchy PB with a chunky ginger marmalade, it bites back. My mother used to send me to school with butter, honey and dried fruit sandwiches though so my tastes got a little skewed. It took me several years to break my partner of a butter and PB habit, that made no sense to me at all.
That’s the commonest way, yes- though vegetarian UK jelly sometimes comes in powder form.
My grandpa got me hooked on a specific sandwich using butter on cold sandwiches
- butter 2 slices of bread (a little thicker than you normally would–not just a scraping.
- white (or failing that, red) onions–they need to be sharp for this, not the vidalia kind.
- thin sliced rare roast beef
- (optional…for me. Mandatory for him) thinly sliced tomato
- Lettuce–crispy is more important that flavor, so iceburg or romaine
Sometimes he’d put a dash of horseradish on, but only if the onion was “weak”.
The butter+the onion is really good. I still eat this one.
He’d also eat just plain butter and onion sandwiches (fairly thick rings of onion–like 1/4") that’s…edible but not good (IMO). The trick is the butter has to be like peanut-butter thickly spread.
I remember a butterscotch flavour Sainsbury’s 'Angel Delight’ish dessert which was served after a gammon and pineapple main course which was de rigueur in the seventies.
Obviously, being middle class, the grapefruit for starters had to be grilled with brown sugar.
Abigail’s got a lot to answer for…
Yes but did you call it sweet or afters?
Pudding of course!
:smack: I knew I’d forget one!
I wonder if there’s an isogloss for sweet/afters/pudding/dessert/etc.
OK, I asked my mom about her jellies and jams. She says that several fruits, including apples, pears, and blackberries, don’t need any added pectin; others, such as peach, need pectin if you’re making jelly but not if you’re making jam; and some, such as elderberries, need an extra-large amount of added pectin.
Thank you for answering a longstanding question, WTF is apple butter?
Correct, what you are calling “jelly” is what us Americans call “jello”, which is gelatin and contains no actual fruit or fruit juice. Thus my observation about the culinary deception. Whereas, being an American, I was reading your original comment as if it applied to pectin-enhanced gelled fruit juice that we Americans call “jelly”. So for us, “jelly” does have actual fruit juice.
That’s why I can eat PB&J sandwiches as healthy food - they’re protein and fruit, right? <blink blink>
So where I would use mayonnaise. Pretty much on any cold meat sandwich, and a few hot meat sandwiches.
Well, you see, they start as children’s fare, but you see children grow up, and then there’s this thing called “comfort food”, which is all those things you had as a kid.
I love garlic yogurt on Turkish - kebabs and what-have-you. (Along with sweet chili sauce… yum).
This vegetable yogurt was sadly not like that, and it wasn’t a dressing – it was served in a small pot to be eaten with a spoon.
Of course I may have been biased by the fact that I was basically expecting a sweet yogurt with bits of apricot or something and instead got unsweetened yogurt with bits of bell pepper. (I note that it wasn’t a commercial success). 
God, forgot about angel delight. And the starter was, obviously, a glass of orange juice.
Mayo works pretty well in most savory sandwiches that are on white bread. I think that mustard works better on rye bread or with corned beef or Swiss cheese. Ham and Swiss on rye really needs mustard. On the other hand, ham and American cheese on white bread can take mustard, mayo, or both. Hamburgers can also go either way.
When my daughter was a toddler, she went through a phase of wanting to eat either PB&J or McDonald’s for Every. Single. Meal. I was willing to let her have ONE PB&J meal per day, and since she didn’t like cereal or eggs, she generally got it for breakfast, with a glass of milk. And since I was making a sandwich anyway, I got into the habit of making one for myself as well. I still eat them from time to time, though nowadays I generally skip the jelly. Many adults regard a PB&J as a comfort food, and that’s one reason why we have such strong opinions as to the type of peanut butter and spread and bread. We tend to want whichever kind we had or wanted to have when we were young.
Yeah, I also consider it a comfort food. And I also skip the jelly. Peanut butter sandwich with a glass of milk. Sometimes it’s what you need. I also like to have a peanut butter sandwich sans jelly when I have chili con carne.