[Food] Food you love that most people would turn their noses up at nowadays?

[portlock seagull]

A can of PILCHARDS in tomato sauce. Drenched in vinegar and black pepper.

I have this at least once a week. Oily fish is good for you, apparently.

OMG, that’s lunch tomorrow for me sorted! Thank you thank you, I’ve not had in an age and had completely forgotten about this as a truly magnificent sandwich.

 

[clapham_gull]

White pepper and Colemans English mustard.

Both displaced on the supermarket shelf by fancy modern pretenders.

 

[clapham_gull]

I can't eat scrambled eggs on toast without HP sauce.

 

[portlock seagull]

Agreed. I have just had another. White sliced, real butter, Colman's mustard and I've accompanied this with leek and potato soup. That should see me through to my fruit and porridge at 4am

Absolutely has to be Colmans mustard. This is a great thread, I’ve got lunchtime sorted now for the week!

 

[The Clamp]

Absolutely has to be Colmans mustard. This is a great thread, I’ve got lunchtime sorted now for the week!

There’s some great dishes I’ve not tried for years that I’m gonna try again this week.

 

[clapham_gull]

I usually have a packet of Smash (or supermarket own brand) in the cupboard.

I make my own bread. If you add some to the mix you get amazing chewy burger buns.

 

[The Clamp]

In the 19th century, oysters were a working mans food, on the coast. Only seafood I can’t stand.

I remember going winkling on Newhaven beach when I was a youngster with my Grandad and going back to his house to cook them and having them for tea on a Saturday night.

Isn’t there a secret Winklers club , or some such.

Indeed, I love oysters but as you say, very much a working class meal in the past. As an aside you can still see the oyster “branches” sticking out of the silt at the old oyster farm at Shoreham at low tide. No idea when that was operational?

 

[clapham_gull]

Absolutely has to be Colmans mustard. This is a great thread, I’ve got lunchtime sorted now for the week!

I'm dabbled with a few imposters. I do like "American Mustard" and the wide variety I can get from a local Polish shop, particularly the one mixed with horseradish.

But nothing touches Colemans, nothing.

I like the way it will happily brush shoulders with the canned but also holds up against the expensive and exotic.

Always goes in a cheese sauce, especially Macaroni Cheese (*) along with a bay leaf and nutmeg.

(*) Not "Mac 'N Cheese" I have no idea what is or what it is supposed to do.

 

[clapham_gull]

Haven't made any since before lockdown, but my secret sausage roll recipe includes Frazzles and sometimes ground scratchings.

I've posted it on here before, but if you are the sausage roll game I have a game changing tip if anyone is interested.

 

[The Clamp]

Anyone else like Henderson’s Relish? It’s similar to Worcester sauce but not. You have to try it to see what I mean. It makes a bit of a fuss about being Northern but sploshed over beans on toast? Heavenly. Can elevate even the dullest of sausages too.

 

[The Clamp]

I'm dabbled with a few imposters. I do like "American Mustard" and the wide variety I can get from a local Polish shop, particularly the one mixed with horseradish.

But nothing touches Colemans, nothing.

I like the way it will happily brush shoulders with the canned but also holds up against the expensive and exotic.

Always goes in a cheese sauce, especially Macaroni Cheese (*) along with a bay leaf and nutmeg.

(*) Not "Mac 'N Cheese" I have no idea what is or what it is supposed to do.

Coleman’s is the nuts. My uncle still makes it with the powder.
I love a mustard/relish and always have a few in from the Beaver company based in the US. Their Coney Island mustard is more of a relish and on a hot dog it’s a must. But for most British dishes and especially sandwiches, it simply has to be Coleman’s. Accept no substitute.

 

[clapham_gull]

One great loss to British life is Coleman's "French Mustard". They ditched it after Unilever (owners of Coleman) bought Maille.

Depending on what story to believe, the EU thought Unilever had too much dominance or Unilever thought Maille made better French mustard.

Whatever, I used to love that brown stuff.

 

[Yoda]

Kimchi & Cheese toasted sandwich

 

[Chicken Run]

I usually have a packet of Smash (or supermarket own brand) in the cupboard.

I make my own bread. If you add some to the mix you get amazing chewy burger buns.

Mmm Smash/instant mash, I remember many years ago being hung over and with nothing much in the cupboards made a large bowl of the stuff topped wit baked beans and grated Red Leicester, really hit the spot that.


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[heathgate]

Sandwich of the gods... Corned beef, tomato and salad cream on white bloomer.

Haggis

Lambs liver, mash, veg, onion gravy.

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[Uh_huh_him]

I can't eat scrambled eggs on toast without HP sauce.

This!

 

[portlock seagull]

Haven't made any since before lockdown, but my secret sausage roll recipe includes Frazzles and sometimes ground scratchings.

I've posted it on here before, but if you are the sausage roll game I have a game changing tip if anyone is interested.

Definitely like to hear this please CG, not least because you’ve mentioned Frazzles!

 

[Raleigh Chopper]

You couldn’t be further from the truth. You have described one of the great sandwiches of all time! And/or with Branston Pickle is what puts the Great in Britain. The only question is what type of bread, but really it’s got to be soft and white. Certainly not a baguette. Other common mistakes include adding lettuce or other exotic salad bits.

I find that Warburtons (or similar) white toastie bread make tremendous sandwiches, especially if you are inserting meat and a pickle or relish.

 

[portlock seagull]

One great loss to British life is Coleman's "French Mustard". They ditched it after Unilever (owners of Coleman) bought Maille.

Depending on what story to believe, the EU thought Unilever had too much dominance or Unilever thought Maille made better French mustard.

Whatever, I used to love that brown stuff.

Now you’ve come to mention it…so that’s what happened to. Never knew.

Next time we’re away at Norwich, on the outskirts, there’s a great country pub called the Purple Wildebeest and very close by is the original building (more of a large house) where they originally made Colmans mustard. It’s fascinating to think from that spot they literally built an empire for an empire. Think it’s made in Holland though these days

 

[Machiavelli]

Indeed, I love oysters but as you say, very much a working class meal in the past. As an aside you can still see the oyster “branches” sticking out of the silt at the old oyster farm at Shoreham at low tide. No idea when that was operational?

I heard a stat a while back that, going back millennia, communities in the UK got about 80% of their protein from oysters,
Oysters would feature in my last supper, [MENTION=21158]Weststander[/MENTION] might like to know that a frangipane type desert would also be there.