19QOS19 Posted June 8, 2018 Share Posted June 8, 2018 Used to love salad cream* sandwich. * Sandwich cream as it's to be renamed. Link to comment Share on other sites More sharing options...
Boghead ranter Posted June 8, 2018 Share Posted June 8, 2018 3 minutes ago, 19QOS19 said: Used to love salad cream* sandwich. * Sandwich cream as it's to be renamed. That rocks. Link to comment Share on other sites More sharing options...
DA Baracus Posted June 8, 2018 Share Posted June 8, 2018 Never knew so many of the forum members had Jim Fix It for them Link to comment Share on other sites More sharing options...
Venti Posted June 8, 2018 Share Posted June 8, 2018 58 minutes ago, 19QOS19 said: Used to love salad cream* sandwich. * Sandwich cream as it's to be renamed. Sandwich cream is probably a better name tbh. Don't think I've ever had it on a salad. Link to comment Share on other sites More sharing options...
19QOS19 Posted June 8, 2018 Share Posted June 8, 2018 Sandwich cream is probably a better name tbh. Don't think I've ever had it on a salad. Tend to agree. I have had it on salad before but only when I remember. I'm more likely to have it on a sandwich as well. Link to comment Share on other sites More sharing options...
ah-dee Posted June 8, 2018 Share Posted June 8, 2018 Tend to agree. I have had it on salad before but only when I remember. I'm more likely to have it on a sandwich as well. salad cream and tomato on a roll is brilliant. cant be made the night before though. also iceberg lettuce and salad cream.im also partial to mayonnaise on a cheeseburger Sent from my SM-J330FN using Pie and Bovril mobile app Link to comment Share on other sites More sharing options...
Arch Stanton Posted June 8, 2018 Share Posted June 8, 2018 "Vinegar" from the chippy is nothing of the kind, Vinegar, by definition has to be brewed by the fermentation of ethanol. It's a natural product and source materials include fruit, grains and alcoholic drinks. Chip shop "vinegar" is Non Brewed Condiment, ie diluted ethanoic acid (or acetic if you're old school), made by a synthetic process. Sometimes caramel is added to give it that "malt vinegar" colour. Link to comment Share on other sites More sharing options...
The DA Posted June 8, 2018 Share Posted June 8, 2018 2 hours ago, ah-dee said: salad cream and tomato on a roll is brilliant. cant be made the night before though. also iceberg lettuce and salad cream. im also partial to mayonnaise on a cheeseburger Sent from my SM-J330FN using Pie and Bovril mobile app Also a sandwich with salad cream and sliced hard-boiled eggs is a bit tasty. Link to comment Share on other sites More sharing options...
The_Kincardine Posted June 8, 2018 Share Posted June 8, 2018 On 6/7/2018 at 13:24, Bairnardo said: On 6/7/2018 at 13:23, welshbairn said: I've seen Michelin starred TV chefs owning up to using it for cooking. Michel Roux Jr to name one Shan things that aren't a patch on the real thing thread for this pish. Link to comment Share on other sites More sharing options...
Bairnardo Posted June 8, 2018 Share Posted June 8, 2018 Shan things that aren't a patch on the real thing thread for this pish. Roux Jr is fantastic. Hes not his cousin/uncle/father but still absolutely superb Link to comment Share on other sites More sharing options...
The_Kincardine Posted June 8, 2018 Share Posted June 8, 2018 4 minutes ago, Bairnardo said: 13 minutes ago, The_Kincardine said: Shan things that aren't a patch on the real thing thread for this pish. Roux Jr is fantastic. Hes not his cousin/uncle/father but still absolutely superb I won't disagree - though my first 'fine dining was at the Waterside Inn under his auld man. I was aiming for cheap irony rather than a discussion about the Roux family's cooking merits. That being said, when I lived in Hoxton in the 1980s Michel Jr did set up a bistro-style place just off Finsbury Square called Roux Britannia - and it WAS absolutely shan. Link to comment Share on other sites More sharing options...
Rugster Posted June 8, 2018 Share Posted June 8, 2018 4 minutes ago, The_Kincardine said: I won't disagree - though my first 'fine dining was at the Waterside Inn under his auld man. I was aiming for cheap irony rather than a discussion about the Roux family's cooking merits. That being said, when I lived in Hoxton in the 1980s Michel Jr did set up a bistro-style place just off Finsbury Square called Roux Britannia - and it WAS absolutely shan. You didn't like a restaurant called "Roux Britannia"? I'm not having that! Link to comment Share on other sites More sharing options...
welshbairn Posted June 8, 2018 Share Posted June 8, 2018 Just now, Rugster said: You didn't like a restaurant called "Roux Britannia"? I'm not having that! He couldn't afford glasses under Thatcher, read it as Rue Britannia. Link to comment Share on other sites More sharing options...
The_Kincardine Posted June 8, 2018 Share Posted June 8, 2018 1 minute ago, Rugster said: You didn't like a restaurant called "Roux Britannia"? I'm not having that! This was a only a few years after Maggie dealt nicely with the idiotic 'devolution' debate and a healthy couple of decades before I became a BritNat. Link to comment Share on other sites More sharing options...
Melanius Mullarkey Posted June 8, 2018 Share Posted June 8, 2018 8 minutes ago, The_Kincardine said: This was a only a few years after Maggie dealt nicely with the idiotic 'devolution' debate Nice to see that worked out well in the long term. Link to comment Share on other sites More sharing options...
tamthebam Posted June 8, 2018 Share Posted June 8, 2018 14 hours ago, Tamdunk said: Vinegar works well with fish & chips as it cuts through the oil. Anyway. Broon: Chippy, all breakfast rolls/fry up Tommy kaykay: Burgers, chips, hot dogs and is an essential ingredient in pink pakora sauce. Link to comment Share on other sites More sharing options...
Jarballs Posted June 23, 2018 Share Posted June 23, 2018 Some of the most engaging and controversial debate I've ever seen on P&B here. I'm a big fan of spicy sauces, 'cheeky' or not the Nando's ones are banging. If you get the relatively rare XX hot one with the black label - the others work fine too - and mix it in with some mayonnaise you get a lovely result for pretty much anything. Also, I'm surprised that chip shop curry sauce hasn't got a mention, it varies in quality of course but the day I found that you could buy it in powder/paste form from shops then just add boiling water to make it yourself was a game-changer Link to comment Share on other sites More sharing options...
Ludo*1 Posted June 24, 2018 Share Posted June 24, 2018 I came here for the Christophe/LincolnHearts dotting revelations but posting for the beans chat. Branston beans are the absolute daddy. Flavorsome as f**k. Some might be put off by the brand as it is quite a 'marmite' brand considering it's largely known for its pickles, but the beans are top notch. Link to comment Share on other sites More sharing options...
tamthebam Posted June 24, 2018 Share Posted June 24, 2018 2 hours ago, Ludo*1 said: I came here for the Christophe/LincolnHearts dotting revelations but posting for the beans chat. Branston beans are the absolute daddy. Flavorsome as f**k. Some might be put off by the brand as it is quite a 'marmite' brand considering it's largely known for its pickles, but the beans are top notch. never mind that horseshit, what is their "wind" capacity. Link to comment Share on other sites More sharing options...
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