REQUEST: (international) British Sandwiches
Rebecca Radnor
OK folks, you may have just noticed that I posted a large number of
American sandwich recipies that I have. These tend to be inspired by
Jewish/ Italian/ Mexican influences.
What I am now seeking are recipies for is the types of sandwiches that I
found common in England (in sandwich shops -- these are common in London--,
and places like Marks and Spencer's or Harrod's food courts) that are
totally absent from the US diet. These include but are not limited to:
poached salmon with dill, Cheese & Chutney, Sandwiches inspired by Indian
cooking, Prawn Salad, etc.
I've searched in all the sandwich cookbooks I could find, but these are
biased to the American palat. I would appreciate any SERIOUS responces.
If anyone knows of any other types of sandwiches common in other countries
that you just don't find in the US, for example in Japan they sell Yakisoba
sandwiches and croquet sandwiches, please send those along too.
--
Rebecca Radnor \\ I know everything,
Northwestern University \\ I know nothing,
Anthropology Department \\ I used to put sticks under the back porch
\\ and wait for them to petrify.
Anne Elizabeth Callery
: What I am now seeking are recipies for is the types of sandwiches that I
: found common in England (in sandwich shops -- these are common in London--,
: and places like Marks and Spencer's or Harrod's food courts) that are
: totally absent from the US diet. These include but are not limited to:
: poached salmon with dill, Cheese & Chutney, Sandwiches inspired by Indian
: cooking, Prawn Salad, etc.
Not as unique as your examples, but I always liked the classic
bacon and egg buttie (sandwich) with brown sauce.
I worked in an office in England for a while, and we would always
send out for sandwiches for lunch. Everyone thought I was *so*
weird because I liked turkey *and* cheese together on my sandwich.
Another thing I liked about British sandwiches is the bap. Don't
get your sandwich on plain old sliced bread -- get a bap. It's
a roll, kind of like a big hamburger bun, but way better.
(In case this looks way off to some people, these aren't London
sandwiches -- I was in Lancashire -- regional differences?)
Anne
--
>>>>>>>>>>>>>>>>>>>>>>>>>>>
Anne Callery
Palo Alto CA USA
cal...@leland.stanford.edu
<<<<<<<<<<<<<<<<<<<<<<<<<<<
Iain G Liddell
Rebecca Radnor <jap...@nwu.edu> wrote:
>
>What I am now seeking are recipies for is the types of sandwiches that I
>found common in England (in sandwich shops -- these are common in London--,
>and places like Marks and Spencer's or Harrod's food courts) that are
>totally absent from the US diet. These include but are not limited to:
>poached salmon with dill, Cheese & Chutney, Sandwiches inspired by Indian
>cooking, Prawn Salad, etc.
>
One sandwich which had a period of popularity a while back in such emporia
was a "Brie, Grape and Walnut". Thin slices of the cheese on each piece of
bread, with halved seedless grapes and chopped walnut in the middle. It
had to be good-quality wholemeal bread, though - any attempt to use white
or coloured blotting-paper just made the cheese taste bitter.
Several years ago, I had to lead a walking group over Pendle Hill, and at
5 a.m. had no sandwiches. In desperation, I ransacked the leftovers from
the previous night's dinner and stuffed it into a Granary roll. Since
then, Lamb Korma sandwiches have been a real delicacy for me. Simply
butter the cut bread-roll and heap in the meat and sauce. Could have done
with that yesterday as we scrabbled around Banstead Heath in the fog
photographing Coal Duty bollards.
As British sausages come back out of the Dark Ages, most of the new ones
(or the rediscovered old ones) make excellent sandwich-fodder, both hot
and cold. Best cooked slowly, then split along the length, with mustard
or horseradish sauce to taste. Either a good white bread or a Granary
will do.
Iain
re...@guvax.acc.georgetown.edu
I have a request as well. How about those delicious Italian
sandwiches (tramezzinis?? sorry about the bad Italian) sold in bars?
Yummy!! One night I ate about six of them, each in a different
Venetian bar. Meanwhile, I'll see if I can find any international
ones in my books. Thanks.
Deirdre Reid
Alvin Givens
: What I am now seeking are recipies for is the types of sandwiches that I
: found common in England (in sandwich shops -- these are common in London--,
: and places like Marks and Spencer's or Harrod's food courts) that are
: totally absent from the US diet. These include but are not limited to:
: poached salmon with dill, Cheese & Chutney, Sandwiches inspired by Indian
: cooking, Prawn Salad, etc.
I took the Intercity (British Rail) from King's Cross in London to Edinburgh
return with stops at Grantham, York, Darlington, Newcastle-Upon-Tyne,
and Berwick-Upon-Tweed. It's a wonderful way to see the countryside.
Anyway, in the Buffet (pronounced "Buffy") car, they had a "Prawn and
Cucumber with Mayonnaise on Bloomer with Sun-Dried Tomatoes". The prawn were
small cooked shrimp, and a bloomer is large-format sliced bread. The
description on the wrapper is an accurate recipe of the contents.
Wallace Venable
>What I am now seeking are recipies for is the types of sandwiches that I
>found common in England
How about 'cress?' Take bread, butter it, put on watercress.
Simple enough (even for an American.)
(I would add a simley if this wasn't s.c.b)
Liz Beaumont Bissell
Cucumber is the classic, of course. Remeber to cut them straight
across. Diagonally is vulgar.
Liz B. B.
Katrine Kirk
: If anyone knows of any other types of sandwiches common in other countries
: that you just don't find in the US, for example in Japan they sell Yakisoba
: sandwiches and croquet sandwiches, please send those along too.
I don't know if you would consider our "smoerrebroed" to be sandwiches,
since they are always openface. But here are some that are traditional
to Denmark, and they are usually served on very dark rye bread, sliced
thin, and spread with butter or pig fat. The list of ingredients is
given in the order that you layer them on. If a place is serving "good"
smoerrebroed, the sandwich topping will generously cover the bread, ren-
dering the actual bread slice invisible. Smoerrebroed is eaten with a
knife and fork, but the less elaborately decorated sandwiches may be
picked up with the hands (never the herring, though). A person who works
in a restaurant or cafeteria making this traditional food is known as
a "smoerrebroedsjomfru" (sandwich virgin).
Sild (pickled herring)
----
Rye bread spread with fat or butter
2 - 3 pieces of any pickled herring type
White onion rings
"Dyrlaegens natmad" (Veterinarian's midnight snack)
--------------------
Rye bread, spread with fat, sprinkled with coarse salt
Lettuce leaf (optional, not traditional)
1/2 - 1 cm layer of neatly sliced liver pate/paste (from pork liver & fat)
narrow stick of aspic down the length of the pate
a round slice of salted meat, sliced thin
white onion rings
sprig of cress
"Fiskefilet" (fillet of fish)
-------------
Rye bread, spread with butter
Lettuce leaf (optional)
1 breaded fillet of plaice, fried (not deepfried) in margarine
Remoulade (mayonnaise-based yellow relish containing capers & onion)
Flaeskesteg (Pork Roast)
-----------
Rye bread, spread with fat
1 thin slice cold or slightly warm pork roast, with crackling
1 or 2 T sweet red cabbage (stewed with fruit juice and sugar)
Rejemad (shrimp sandwich)
-------
Thick slice of white sourdough bread flavoured with caraway seeds
Butter
Lettuce (a must on this one)
100 - 150 gr. Greenland shrimps
1 T mayonnaise
Twist or boat of lemon
Sprig of dill
Spegepoelse (salami)
-----------
Rye bread, spread with fat
Lettuce (optional)
2 slices salami
Remoulade
Crispy fried onion bits
Aeggemad (egg)
--------------
Rye bread, spread with butter
Lettuce (a must)
1 hardboiled egg, thinly sliced, laid like tiles (discard the ends)
mayonnaise
small tomato wedge
cress
I don't know if this was what you were looking for, but
these "sandwiches" are certainly loaded with tradition,
and served with very little variation all over the country.
Incidentally, Denmark has no tradition whatsoever for take-
out places, except as far as these "smoerrebroed" places go.
Katrine Kirk
k...@cbs.dk
Wallace Venable
>Subject: REQUEST: (international) British Sandwiches
As I reflect on this, I think there is a more important point to
consider than what the "recipie" (UK "receipt") for a "common" sandwich
would be. In fact, "American sandwich" frequently should not be translated
as "sandwich" at all.
>OK folks, you may have just noticed that I posted a large number of
>American sandwich recipies that I have. These tend to be inspired by
>Jewish/ Italian/ Mexican influences.
The "American sandwich" of true mexican influence is the BURRITO
sold in the US, not something between slices of raised bread.
>What I am now seeking are recipies for is the types of sandwiches that I
>found common in England (in sandwich shops -- these are common in London--,
>and places like Marks and Spencer's or Harrod's food courts) that are
>totally absent from the US diet. These include but are not limited to:
>poached salmon with dill, Cheese & Chutney, Sandwiches inspired by Indian
>cooking, Prawn Salad, etc.
These are not, in fact "common" sandwiches, but are Sloan Ranger
fare. The "common sandwich" which the working man eats is more likely a
"sausage roll," a "ploughman's," or a "pastie." It is my impression
that British sandwiches, in the American sense of something you might take
to work or school to eat, is not, in fact something common.
The British worker or student expects to get "dinner" in the staff
canteen, not eat something cold out of a tin box.
In the other sense, something quick in bread, the "common sandwich"
in Britain today is purchased at McDonalds, (or can one now get it at "
Subway?") just as it is throughout the world.
Helen Lyons
(Wallace Venable) wrote:
> >What I am now seeking are recipies for is the types of sandwiches that I
> >found common in England (in sandwich shops -- these are common in London--,
> >and places like Marks and Spencer's or Harrod's food courts) that are
> >totally absent from the US diet. These include but are not limited to:
> >poached salmon with dill, Cheese & Chutney, Sandwiches inspired by Indian
> >cooking, Prawn Salad, etc.
>
> These are not, in fact "common" sandwiches, but are Sloan Ranger
> fare. The "common sandwich" which the working man eats is more likely a
> "sausage roll," a "ploughman's," or a "pastie." It is my impression
> that British sandwiches, in the American sense of something you might take
> to work or school to eat, is not, in fact something common.
> The British worker or student expects to get "dinner" in the staff
> canteen, not eat something cold out of a tin box.
> In the other sense, something quick in bread, the "common sandwich"
> in Britain today is purchased at McDonalds, (or can one now get it at "
> Subway?") just as it is throughout the world.
It is true that my mother prefered me to eat " a decent hot meal" when i
went to school (YUK) but many of my friends bought a packed lunch which
usually consisted of sandwiches...popular ones were cheese and pickle,
marmite, banana, sandwich spread..(usually somehting fishy). These
sandwiches were made from thin, square slices of white bread. If you ask
for a round of sandwiches as a pub lunch, fashion in food dictates a
choice of white or brown bread..with a smattering of garnish which is
usually cress, a tomatoe wedge and a cucumber slice! London is a very
International place so you will find a place called "Pret a manger" which
sells the more substantial French stick..ie a sandwich made with half a
french stick..We didn't have them when I went to school(I'm 26).
Of one thing I am convinced..that eating sandwiches in Britain transends
the classes..from the cucumber sandwiches at a cricket match with their
crusts cut off to the doorsteps filled with luncheon meat in a
construction workers lunchbox...all brits eat sandwiches of some
description. My personal favourite is Marks and Spencer's chicken tikka!!
(pretty exotic eh?)
Regards
Helen.
Antigone M. Means
I remember when I was 15 I was in Bristol, England and we had stopped for
lunch, and I asked for a sandwich with no meat. What I got was slices of
tomato between two buttered pieces of white bread. It was surprisingly
delicious!
-Antigone
LizR
>I grew up on tomato sandwiches (almost)...also, radish or onion
>sandwiches...that's what comes from growing up on an Iowa farm.
That brings back memories! When I was a kid, we'd take tomatoes out of the
garden and slice them up and make sandwiches with tomato, very thin slices of
red onion, monterey jack cheese and Fritos (!) on buttermilk bread. Maybe a
teensy bit of mayo, but the tomatoes were so juicy you didn't need any
dressing.
I spent about 4 months in England and never really had a sandwich I liked.
They all seemed to be made of mysterious fish pastes or very small amounts of
veggies. I am used to pretty thick sandwiches so I never really got the hang
of it. Great Indian food though. I also spent a semester at Oxford. Out of
three meals a day for three months, we only had one meal where potatoes
weren't served. I have never seen so many potatoes in my life. The food
wasn't bad, it was just bland. Fortunately I had my trusty giant bottle of
Tabasco.
LizR
Paul Rhodes
> These are not, in fact "common" sandwiches, but are Sloan Ranger
>fare. The "common sandwich" which the working man eats is more likely a
>"sausage roll," a "ploughman's," or a "pastie."
Neither a sausage roll nor a pastie is any kind of sandwich, common or
otherwise. A ploughman's at least involves bread, but a true "ploughman's
lunch" is not a sandwich.
>It is my impression
>that British sandwiches, in the American sense of something you might take
>to work or school to eat, is not, in fact something common.
Packed lunches are quite common in Britain, particularly in schools. Where did
you get your impression? I'd demand a refund if I were you.
> The British worker or student expects to get "dinner" in the staff
>canteen, not eat something cold out of a tin box.
Most workers probably don't have a staff canteen.
> In the other sense, something quick in bread, the "common sandwich"
>in Britain today is purchased at McDonalds, (or can one now get it at "
>Subway?") just as it is throughout the world.
A McDonalds burger is not what most people would describe as a sandwich.
Technically, yes, it is a sandwich, but you wouldn't say "I'm going to
McDonalds for a sandwich". You might say "I'm going to the sandwich shop/Marks
and Sparks/my lunch box for a sandwich"
______________________________________________________paul....@liffe.com
"The trouble with the drink talking is that the drink knows too much"
marshallsay timothy
Paul Rhodes <paul....@liffe.com> wrote:
>In article <VENABLE.37...@coe.wvu.edu> VEN...@coe.wvu.edu (Wallace
>Venable) writes:
>
>> These are not, in fact "common" sandwiches, but are Sloan Ranger
>>fare. The "common sandwich" which the working man eats is more likely a
>>"sausage roll," a "ploughman's," or a "pastie."
>
>Neither a sausage roll nor a pastie is any kind of sandwich, common or
>otherwise. A ploughman's at least involves bread, but a true "ploughman's
>lunch" is not a sandwich.
>
>>It is my impression
>>that British sandwiches, in the American sense of something you might take
>>to work or school to eat, is not, in fact something common.
>
>
>> The British worker or student expects to get "dinner" in the staff
>>canteen, not eat something cold out of a tin box.
>
>Most workers probably don't have a staff canteen.
>
>> In the other sense, something quick in bread, the "common sandwich"
>>in Britain today is purchased at McDonalds, (or can one now get it at "
>>Subway?") just as it is throughout the world.
>
>A McDonalds burger is not what most people would describe as a sandwich.
>Technically, yes, it is a sandwich, but you wouldn't say "I'm going to
>McDonalds for a sandwich".
You would here; McD's even use the term "sandwich" in their advertising.
>You might say "I'm going to the sandwich shop/Marks and Sparks/my lunch box
>for a sandwich"
>
That's precisely what I did (the M&S food-only store at Moorgate) each month
before I used up my monthly quota of Luncheon Vouchers. Most lunches after that
point were usually spent at the "Olde Watling".
Paul Rhodes
>London is a very
>International place so you will find a place called "Pret a manger" which
>sells the more substantial French stick..ie a sandwich made with half a
>french stick..We didn't have them when I went to school(I'm 26).
Pret a Manger also sell a wide range of "normal" sandwiches (ie, slices of
bread with stuff in between). They have some particularly nice 'speciality
bread' (including Walnut bread and a cheese-enriched "Mediterranean" one)
French sticks are a fairly small part of their range.
I don't know if they are exactly "international" - I'd always assumed they
were an English company with a pretentious name (although Jutin Le Blanc does
sound a bit foreign, I suppose)
Nancy Dooley
>From: mean...@cwis.isu.edu (Antigone M. Means)
>Subject: Re: REQUEST: (international) British Sandwiches
>Date: 8 Feb 1995 19:12:37 -0700
> -Antigone
I grew up on tomato sandwiches (almost)...also, radish or onion
sandwiches...that's what comes from growing up on an Iowa farm.
Nancy Dooley
-- It doesn t do to leave a live Dragon out of your calculations, if you live near him. --J.R.R.
Tolkien
Doug Weller
> In article <D3AnE...@bonkers.taronga.com> jap...@nwu.edu (Rebecca Radnor) writes:
> >Subject: REQUEST: (international) British Sandwiches
>
> >What I am now seeking are recipies for is the types of sandwiches that I
> >found common in England (in sandwich shops -- these are common in London--,
> >and places like Marks and Spencer's or Harrod's food courts) that are
> >totally absent from the US diet. These include but are not limited to:
> >poached salmon with dill, Cheese & Chutney, Sandwiches inspired by Indian
> >cooking, Prawn Salad, etc.
>
> These are not, in fact "common" sandwiches, but are Sloan Ranger
> fare. The "common sandwich" which the working man eats is more likely a
> "sausage roll," a "ploughman's," or a "pastie." It is my impression
> that British sandwiches, in the American sense of something you might take
> to work or school to eat, is not, in fact something common.
Well, you can buy them almost everywhere you go now, including petrol
stations. And millions of children take sandwiches to school everyday
in the UK - not pasties or ploughman's or even very often sausage rolls.
(And peanut butter laced with strawberry 'jam' is sold in every supermarket
now, but not grape jelly, sigh).
Doug
--
Doug Weller | looking after uk.education.teachers,
dwe...@ramtops.demon.co.uk | Co-owner UK-Schools mailing list
voice +44 121 708 1254 | email me for details
Langley Primary School, St. Bernard's Road, Solihull UK B92 7DJ
Langley's Internet access is sponsored by The Chatback Trust
http://www-bprc.mps.ohio-state.edu/cgi-bin/hpp/langleyji.html
Ruth Mastron @lone
Marmite. Butter. Bread.
Ben Samman
>the classes..from the cucumber sandwiches at a cricket match with their
>crusts cut off to the doorsteps filled with luncheon meat in a
>construction workers lunchbox...all brits eat sandwiches of some
>description. My personal favourite is Marks and Spencer's chicken tikka!!
>(pretty exotic eh?)
YES!!This is EXCELLENT. Marks and Sparks have pretty good
sandwiches..Their Thai chicken thing is excellent also.
Ben.
Ray Dunn
came from - sandwiches lunches are endemic, whether carried from home
(otherwise known as "brown bagging", but not in the UK last time I looked) or
bought at the local sandwich shop, pub, or supermarket!
Sandwich shops (i.e. catering mainly to the lunch trade) are everywhere.
In Scotland, a sandwich is known colloquially as a "piece". Some of my
favourite pieces:
Egg mayonaise - A hard-boiled egg sliced on a finger roll, with salad cream -
yummy!
Cheese and beetroot!
Fried egg on a Scottish bread roll.
Ditto sausage - both links and round.
Cheese & tomato.
All of the above with the addition of hot chips (fries) - mmmmmmm!
Even the *name* "sandwich", if the story is true, comes from the Brit Lord
Sandwich who is said to have been the first to put a chunk of meat between two
slices of bread.
Ah well, time for lunch.....
---
Ray Dunn r...@ultimate-tech.com | Phone: (514) 954 9050
Ultimate Technographics Inc. | Phax : (514) 954 9057
Montreal. H3B 1X9 | Home : (514) 630 3749
Walter Gray
I am not really an authority on "things British", I always thought these
weird sandwich fillings were copies of American sandwiches. Especially
the idea of putting mayonaise in them (yuk! really!).
These sandwiches are totally unlike what people make for themselves at
home. They are usually only found in shops,and are mostly eaten by
secretaries, shop-workers etc. for lunch. With a few exceptions, they are
not "British Sandwiches" as such.
In other words, there are no real recipes, which is probably why you
couldn't find any. OTOH a Tunisian sandwich, that's different!
- - - - - - - - - - - - - - disclaimers - - - - - - - - - - - - - - -
Paul Rhodes
>>A McDonalds burger is not what most people would describe as a sandwich.
>>Technically, yes, it is a sandwich, but you wouldn't say "I'm going to
>>McDonalds for a sandwich".
>You would here; McD's even use the term "sandwich" in their advertising.
They do here as well, at least on the price lists, but that wasn't really my
point: *we* don't call them sandwiches.
Ninette R Enrique
Fastidious David with his neatly pressed shirts and colorful ties is back in
command of TASTE. Yeah!
Last night he did a show on sauerbraten. I am amazed how similar this
dish is to many filipino dishes. Is there some kind of Rhineland-P.I.
culinary connection? :)
Anyway, glad to have him back, neat as ever.
Ninette
Alvin Givens
: In article <D3AnE...@bonkers.taronga.com>, jap...@nwu.edu (Rebecca Radnor) writes:
: I am not really an authority on "things British", I always thought these
: weird sandwich fillings were copies of American sandwiches. Especially
: the idea of putting mayonaise in them (yuk! really!).
: These sandwiches are totally unlike what people make for themselves at
: home. They are usually only found in shops,and are mostly eaten by
: secretaries, shop-workers etc. for lunch. With a few exceptions, they are
: not "British Sandwiches" as such.
: In other words, there are no real recipes, which is probably why you
: couldn't find any. OTOH a Tunisian sandwich, that's different!
I've always thought that "sandwich" derived from the Earl of Sandwich, the
man whom Capt. Cook named the "Sandwich Islands" in honor of. What is the
legacy of the "sandwich", therefore? Is it anything consiting of foodstuff
inserted between or within bready material, including flakey pastry, etc?
Is there a gastro-historian among us who can enlighten and edify?
R.M. Brodie
>From: dwe...@ramtops.demon.co.uk (Doug Weller)
>Subject: Re: REQUEST: (international) British Sandwiches
>In article <VENABLE.37...@coe.wvu.edu>,
> VEN...@coe.wvu.edu (Wallace Venable) wrote:
>> In article <D3AnE...@bonkers.taronga.com> jap...@nwu.edu (Rebecca Radnor) writes:
>> >Subject: REQUEST: (international) British Sandwiches
>>
>> >What I am now seeking are recipies for is the types of sandwiches that I
>> >found common in England (in sandwich shops -- these are common in London--,
>> >and places like Marks and Spencer's or Harrod's food courts) that are
>> >totally absent from the US diet. These include but are not limited to:
>> >poached salmon with dill, Cheese & Chutney, Sandwiches inspired by Indian
>> >cooking, Prawn Salad, etc.
>>
Try adding sweet corn to your chicken and tuna salads, adding massive amounts
of horseradish sauce to your roast beef sandwich, or making a curry and
mayonnaise spread to go with a chicken salad.
some of my favorites!
-rachel
Nancy Dooley
>From: samma...@cs.yale.edu (Ben Samman)
>Subject: Re: REQUEST: (international) British Sandwiches
>In article <hlyons-0802...@med-pharm5.bu.edu> hly...@mbcrrc.bu.edu (Helen Lyons) writes:
>>Of one thing I am convinced..that eating sandwiches in Britain transends
>>the classes..from the cucumber sandwiches at a cricket match with their
>>crusts cut off to the doorsteps filled with luncheon meat in a
I'd think the crickets might have something to say about getting their crusts
cut off!!! :-) (whimper whimper...couldn't resist)
Wallace Venable
>> It is my impression that British sandwiches, in the American sense of
>Well, you can buy them almost everywhere you go now, including petrol
>stations ......
Why must the British adopt our worst ways...
-- a lover of pasties, sausage rolls,
and the Stilton ploughman's
marshallsay timothy
>writes:
>
>>>A McDonalds burger is not what most people would describe as a sandwich.
>>>Technically, yes, it is a sandwich, but you wouldn't say "I'm going to
>>>McDonalds for a sandwich".
>
>>You would here; McD's even use the term "sandwich" in their advertising.
>
>They do here as well, at least on the price lists, but that wasn't really my
>point: *we* don't call them sandwiches.
Nor do I.
Also, if you are striving to achieve new heights in blank looks, try to
explain the concept of a chip buttie to an American
marshallsay timothy
Ray Dunn <r...@ultimate-tech.com> wrote:
>I don't know where all that rubbish about the British not eating sandwiches
>came from - sandwiches lunches are endemic, whether carried from home
>(otherwise known as "brown bagging", but not in the UK last time I looked) or
>bought at the local sandwich shop, pub, or supermarket!
>
>Sandwich shops (i.e. catering mainly to the lunch trade) are everywhere.
>
>In Scotland, a sandwich is known colloquially as a "piece". Some of my
>favourite pieces:
>
>Egg mayonaise - A hard-boiled egg sliced on a finger roll, with salad cream -
>yummy!
>
>Cheese and beetroot!
You're the only other person I've ever encountered who likes this combination.
Let's start a newsgroup: how about alt.food.stained-shirt.pink-fingers?
William E James
Mr. Rosengarten's script is loaded with interesting detail. While Barbara
Kafka's lacked a similar appeal.
David prepares many more intermediate preperations, and thus has a much more
cogent demonstartion.
Best cooking show on TV anywhere.
Bill James
hillard pouncy
<Pine.SUN.3.91.95021...@merhaba.cc.columbia.edu>, Ninette
R Enrique <nr...@columbia.edu> wrote:
Yeah, it was great to have him back. Anybody know what happened backstage?
Sam Waring
AG> I've always thought that "sandwich" derived from the Earl of Sand-
AG> wich, the man whom Capt. Cook named the "Sandwich Islands" in honor
AG> of.
The sandwich was named after John Montagu, fourth Earl of Sandwich
(d. 1792), who was notoriously addicted to gambling. The legend goes that
he would instruct his servants to bring him slices of meat placed between
two slices of bread, so he wouldn't have to stop playing cards to eat.
And yes, the dates are right for Captain Cook (d. 1779) to have named
the Sandwich Islands after that particular Earl of Sandwich.
***************************************************************************
* Sam Waring * Disclaimer: The Infomail Asso- *
* war...@ima.infomail.com * ciation doesn't necessarily agree *
* jco...@delphi.com * with my opinions and neither do I. *
***************************************************************************
... The cat who doesn't act finicky soon loses control of his owner.
Paul Rhodes
> Why must the British adopt our worst ways...
And here I was thinking sandwiches were a British invention...
_________________Joolz - she always works SO hard!____paul....@liffe.com
Conrad Longmore
ingredients are as follows:
* Bread (two slices). Ideally, it should be thick cut, white and flabby
with no nutritional value whatsoever. None of this wholegrain muck.
* Chips. These should be as far from the ideal of the French Fry as
possible. A good chip should be half an inch thick and swimming in fat.
Lard is the best thing to cook chips in.
* Butter (not margarine). Or lard if preferred. Or dripping.
* Salt and vinegar (optional). Preferably lots of it.
* HP Sauce (yum!).
* Gravy (really only for die-hard northerners). At a pinch you could
substitute curry sauce (for the truly daring).
For the perfect balanced meal, you should ideally have a buttie in each hand.
--
/ Conrad Longmore / De Montfort University, / Tel: (01234) 351671 x273 /
/ IT Services / Bedford, United Kingdom / Fax: (01234) 351966 x377 /
/-----------------/--------------------------/ Fax: (01234) 217738 /
/ c...@dmu.ac.uk / "So it goes." / Mobile: (0374) 747631 /
Dick Jackson
I remember the British Rail sandwich. Stored under glass in a fly blown
counter it was constructed of specially aged bread slices with a thin
smear of meat paste, and then crushed to almost two dimensional status by
a device developed in Darlington engine shed No. 3.
Ah the nostalgia!
Dick Jackson
Helen Trillian Rose
: Nor do I.
: Also, if you are striving to achieve new heights in blank looks, try to
: explain the concept of a chip buttie to an American
AAN> I tried that once...explaining what a chip buttie was. All I got
AAN> were looks of disbelief and a whole lot of "EEEEW that's groosssss"
Now that's not fair. Many a time I've sat down to scrumptious beans on
toast, only to have an American say "WHAT is THAT?". Most Americans, it
seems, feel that "Baked Beans" should be reserved for picnics, and then
only be cooked in big dutch ovens. Myself, I stick 'em [note by "em" I
don't mean those horrible things called "pork 'n beans" but I mean the
proper vegetarian beans] in a mug and put them in the microwave. The
microwave beeps and the toast pops up at about the same time. Add lots of
butter, and instant meal!
Chip butties. yum! I haven't had one since I was home last! Nobody makes
them like my Gran. *sigh*
--Helen
--
Helen Trillian Rose <hr...@kei.com, hr...@bu.edu>
Kapor Enterprises, Inc. Check out my homepage! -->
Systems and Networks Administration http://www.kei.com/homepages/hrose.html
I like: DL, WN, Boeing I don't like: NW, HP, Airbus
marshallsay timothy
>AAN> == Aileen A Nelson <ane...@uoguelph.ca>
>
> : Nor do I.
> : Also, if you are striving to achieve new heights in blank looks, try to
> : explain the concept of a chip buttie to an American
>
> AAN> I tried that once...explaining what a chip buttie was. All I got
> AAN> were looks of disbelief and a whole lot of "EEEEW that's groosssss"
>
>Now that's not fair. Many a time I've sat down to scrumptious beans on
>toast, only to have an American say "WHAT is THAT?". Most Americans, it
>seems, feel that "Baked Beans" should be reserved for picnics, and then
>only be cooked in big dutch ovens. Myself, I stick 'em [note by "em" I
>don't mean those horrible things called "pork 'n beans" but I mean the
>proper vegetarian beans] in a mug and put them in the microwave. The
>microwave beeps and the toast pops up at about the same time. Add lots of
>butter, and instant meal!
Microwaved beans on toast? By avoiding the slight singe on the pan, you
are missing out on half the joy.
"A slight singe" is NOT a small monkey.
>Chip butties. yum! I haven't had one since I was home last! Nobody makes
>them like my Gran. *sigh*
>
Chip butties *must* have tomato sauce on them, preferably Heinz
marshallsay timothy
Conrad Longmore <c...@dmu.ac.uk> wrote:
>Of course, you're forgetting the all time great chip buttie. The
>ingredients are as follows:
>
>* Bread (two slices). Ideally, it should be thick cut, white and flabby
>with no nutritional value whatsoever. None of this wholegrain muck.
>
>* Chips. These should be as far from the ideal of the French Fry as
>possible. A good chip should be half an inch thick and swimming in fat.
>Lard is the best thing to cook chips in.
>
>* Butter (not margarine). Or lard if preferred. Or dripping.
>
>* Salt and vinegar (optional). Preferably lots of it.
>
>* HP Sauce (yum!).
>
>* Gravy (really only for die-hard northerners). At a pinch you could
>substitute curry sauce (for the truly daring).
>
>
>For the perfect balanced meal, you should ideally have a buttie in each hand.
>
I must have lived in Germany far too long: I love mayonnaise with chips.
Try it first though, *then* flame away!
Wallace Venable
>> I don't know if [Pret a Manger] are exactly "international" - I'd
>> always assumed they were an English company with a pretentious name [...]
>Well, they (or at least a store by that name) were in central Sydney
>here in Australia for about a year. It closed a few months ago and
>was replaced by a similar store with a different name (Fast Fresh,
>if I recall correctly). I don't know what that may mean, nor whether
>Pret a Manger reopened somewhere else in the city. But that would
>certainly tend to suggest that they are pretty international.
Or that some wondering Australian doesn't fear a suite for trademark
infringement.
prie...@blade.wcc.govt.nz
Around here you don't see cheese and betroot on its own, but you often get both
plus lettuce, tomato, meat etc (also on hamburgers).
One of my favourite sandwiches is marmite and chippies! YUM!
Rachel
Linda Fortney
of bread? You can't. You simply can't.
Two peoples divided by wildly different cuisines.
--
Linda Fortney
A. Grant
Hugo Davenport
>
> By Chip Buttie do you mean chips as in fried potatoes between two slices
> of bread? You can't. You simply can't.
Just to reassure you, she didn't mean that. What she meant was chips
as in fried potatoes between two pieces of bread liberally covered in
butter (hence "buttie"). Only butter will do.
BTW, you may think that butter is bad for you, but polyunsaturates
are *really* bad for you.
Hugo
"Stamp out the Food Police. Now,"
Hugo Davenport
>
> By Chip Buttie do you mean chips as in fried potatoes between two slices
> of bread? You can't. You simply can't.
Just to reassure you, she didn't mean that. What she meant was chips
Lady Jane
>
> : Nor do I.
> : Also, if you are striving to achieve new heights in blank looks, try
to
> : explain the concept of a chip buttie to an American
>
> AAN> I tried that once...explaining what a chip buttie was. All I got
> AAN> were looks of disbelief and a whole lot of "EEEEW that's
groosssss"
That's the one reason I really look forward to fish and chips from our
local take-away!
I ALWAYS get more than enough chips, so I can devour with relish a hot
and scrumptious chip buttie! or three or four??? Who needs fish anyway?
Only problem is, my SO and kids are now at it too....next time I'll have
to order a double double portion of chips ;-(
--
/)/ ./.
/ /)////)/)(/
/ /
* *
Philippa Jane Wightman
P.O. Box 58, Red Hill 4059 Australia
* *
<<< Never trust a skinny cook!! >>>
also a died in the wool expatriate Brit!
c.darragh
Just to add further confusion:
In Scotland a sandwich is called a "piece"
A cake or bun is called a "fancy piece"
and..
a sandwich, bun or something similar taken with tea or coffee
at 11 am -ish or 3 pm -ish is a "fly piece". This last one seems
to be local to the rural area around Aberdeen (well, that's the
only place I've head it).
It comes from using the word fly to mean, sly or quick -
hard to give an exact word. (People can also be fly - you have to
watch fly people carefully!)
Claire
Radiation Protection - Aberdeeen Royal Hospitals NHS Trust
Walter Gray
>In article <3hof5p$o...@macondo.dmu.ac.uk> c...@dmu.ac.uk (Conrad Longmore) writes:
>
>>* Chips. These should be as far from the ideal of the French Fry as
>>possible. A good chip should be half an inch thick and swimming in fat.
>>Lard is the best thing to cook chips in.
>
>outside and soft on the inside, without having absorbed too much fat. Dripping
>is better than lard, any day, but most chip shops use vegetable oil these
>days. (and a chip butty has to be from a chippie or it doesn't count)
>
>
>______________________________________________________paul....@liffe.com
> "The trouble with the drink talking is that the drink knows too much"
>
>
>
soc.culture.british? Interesting contradiction in terms.
- - - - - - - - - - - - - - disclaimers - - - - - - - - - - - - - - -
Ray Dunn
>BTW, you may think that butter is bad for you, but polyunsaturates
>are *really* bad for you.
...and polysaturates are good for you, I suppose....
---
Ray Dunn r...@ultimate-tech.com | Phone: (514) 954 9050
Ultimate Technographics Inc. | Phax : (514) 954 9057
Montreal. H3B 1X9 | Home : (514) 630 3749
John Warr
> Of one thing I am convinced..that eating sandwiches in Britain transends
> the classes..from the cucumber sandwiches at a cricket match with their
> crusts cut off to the doorsteps filled with luncheon meat in a
> description. My personal favourite is Marks and Spencer's chicken tikka!!
> (pretty exotic eh?)
>
> Regards
>
> Helen.
My bro' was working on a demolition site at the time our mother was
running an outside catering business. Dave and two of his mates
were siting on a ridge beam over the site, and the lunch boxes come out.
The conversation went something like this:
Bloody 'ell, scrambled egg aginn. What's in yours Tel ?
Cheese & F*&%$£g pickle. Its a bit much four days inarow. Wot you got there Dave
?
Poxy caviar and boiled egg AGAIN
Personally, I go for farmhouse cheddar and chopped chilli sarnies myself, but as
they say (in what ever they say it in over there) de re degustibus non est
disputandum.
John Warr "Dieu n'est pas pour
Specialist Technologies les gros bataillons,
SmithKlineBeecham mais pour ceux qui
Pharmaceuticals tiret le mieux"
Worthing,UK. (Voltaire)
WARR%FRGEN...@SB.COM DEFINITLEY not a spokesperson