Fried egg, ham, and cheese with 57 Sauce on whole wheat toast for brunch, ham, cheese, baby spinach, and salad cream on whole wheat toast in the sack for later.
First I mixed thick Greek yogurt with some scallions and cheese, and later ate an olive-flavored bun with some scallions, dried Krakowska sausage, and a leaf of lettuce.
Meh. I don't add Worcestershire to my beans, never seemed a proper flavor combo, but then again I've never had British baked beans so maybe they benefit from it. I prefer mine heavy with mustard powder, onion, and garlic with dark molasses and bacon, although I gather you people prefer the tomato sauce sort.
We have those too, but the Heinz Beanz in tomato sauce type is probably the least common sort. Sweet/savory styles are the norm here. The Heinz brand is almost always in the international food isle in fact. I never found the premium price to be worth it, unlike with Salad Cream or Tiptree preserves.
We have those too, but the Heinz Beanz in tomato sauce type is probably the least common sort. Sweet/savory styles are the norm here. The Heinz brand is almost always in the international food isle in fact. I never found the premium price to be worth it, unlike with Salad Cream or Tiptree preserves.
Salad cream?!
Well, each to their own :)
Tiptree preserves are pretty superior, though. I like the rhubarb & ginger.
I can get Heinz Beanz equivalent as a supermarket own brand. I have honestly never thought of it as a premium anything, but there you are. Paizo.com - enlarging mental horizons on a daily basis.
It has more to do with that there imported from the UK, and I never bothered to taste compare them. I wasn't trying to imply they were a premium baked bean or anything.
As for the Salad Cream, there's just something about it that I love and I've tried various US alternatives, but nothing quite has the right flavor like Heinz's product. I think it's the difference in mustard seeds and vinegar.
As I mentioned up thread, lemon curd and raspberry jam on toasted crumpets. :)
I don't recall eating Worcestershire sauce during my 10 month stay in UK... Or did I? I don't think so... I remember standing in Lidl and wondering about buying some to try, though.
It's not really a condiment in the usual sense of something you add to food after cooking (in the US, that is), although I'm sure there are some that use it that way. It's usually added during the cooking process, often as a marinade or mixed with a sauce, stew, or soup.
There's a good chance you had some in something you ate.
It's sort of a weird mix of Greco-Roman and Southeast Asian fermented fish sauces.
Also, while I'm fine with using toast to clean the plate from baked beans, putting the baked beans on the toast seems like a good way to waste an opportunity to put some cheddar, prästost, or grevé with marmelade on it.
Basically a very good (Swedish) hard cheese. As is Grevé, for that matter.
Back in the day, when the farmers paid at least part of their tithes in natura, it was customary to give the priest the best cheese of the year's crop, hence the name.
It tastes enough that three-four sandwiches of it is enough to numb the palate for a good while after.
It's not really a condiment in the usual sense of something you add to food after cooking (in the US, that is), although I'm sure there are some that use it that way. It's usually added during the cooking process, often as a marinade or mixed with a sauce, stew, or soup.
There's a good chance you had some in something you ate.
It's sort of a weird mix of Greco-Roman and Southeast Asian fermented fish sauces.
It's a nice way to dress up a steak. I mean, a properly seasoned steak shouldn't need anything, but if the person who made the steak didn't know what they are doing, Worcestershire sauce is a good way to cover it up.
No lunch at all yesterday, because by mouth was too numb and then too sore from the dentist to even think about trying to eat. Today was much better, so I celebrated for going out to the local Vietnamese restaurant and getting com suon nong, topped with a fried egg.