Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: Efrogwr on 29 July, 2019, 11:34:35 am
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A spin off from tinned potatoes...
Unlike Ian, I am not happiest with a crisp sandwich.
But I get a totally disproportionate* amount of pleasure from eating one!
* in relation to the proletarian simplicity of it.
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Don't know about crisp sandwiches, but the current fashion for serving crisps with a sandwich is something I don't get. It's too much dry with dry, starch with starch, and not enough bulk.
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I genuinely do love crisp sandwiches. It's important to use adequate amounts of butter and apply a precise level of pressure to suitably break up the crisps without destroying the crunch. They should be eaten quickly (as if you couldn't) before the crisps get soggy. You don't need fancy 'handcooked' crisps to be honest, Walkers will do. Never, ever McCoys, as they're minging faux-crisps. You can do Pringles but I wouldn't bother as they're tubular dissatisfaction. Proper crisps is where it's at.
You can do other snacks, like pickle flavour Monster Munch or Quavers, but that's really occasion food and again suffers in comparison to actual crisps. Scampi Fries aren't bad, but I'd reserve those for ambassadorial receptions and the like – these should, of course, be served before the Ferrera Rocher course.
I suspect I can put anything in a sandwich to make it better. I've been to posh restaurants and looked at my food all elegantly delicately plated and thought to be myself if only I had two rounds of buttered bread. If I could be bothered, I'd Instagram posh food made into sandwiches. I'd travel around Michelin starred restaurants with a loaf of bread in my bag.
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Back in the day, a barm cake and a bag of crisps to make a crisp sandwich (in the school tuck shop).
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Crisp sandwiches are great.... I had one with some salad for lunch!
I suspect I can put anything in a sandwich to make it better.
There was a dieting programme on a few years back: you know the type where they wire up the home and then catch them doing naughty things with food (and yes, I think I really should have reworded that but it made me smile so I am leaving it in). The naughty thing in this case was making a "pie barm." Yes, putting a pie in a barm cake (a large bread roll for us Southerners....I had one in Preston once so knew what it was)...... got to say, it looked lovely but sadly, CBH restricts my intake of pies. Something to do with not dying before my time.
Actually thinking about it, Pie and Mash is my local dish so I think she is being regionalist!
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I genuinely do love crisp sandwiches. It's important to use adequate amounts of butter and apply a precise level of pressure to suitably break up the crisps without destroying the crunch. They should be eaten quickly (as if you couldn't) before the crisps get soggy. You don't need fancy 'handcooked' crisps to be honest, Walkers will do. Never, ever McCoys, as they're minging faux-crisps. You can do Pringles but I wouldn't bother as they're tubular dissatisfaction. Proper crisps is where it's at.
I thought the whole point of crisp sandwiches was to use Walkers or supermarket cheap'n'nasty own-brand equivalents for the proper experience, because it's got to be white slice for the bread. Start using the decent-flavoured premium crisps, and they call for freshly-baked sandwich or farmhouse loaves. Which makes me think that there may be a gap in the pop-up hipster "ironic" gastronomy market - crisp sandwiches using Walkers Deli/Kettle Chips/Pipers crisps in sourdough or ciabatta, served from a Citroën HY van... :demon:
I suspect I can put anything in a sandwich to make it better. I've been to posh restaurants and looked at my food all elegantly delicately plated and thought to be myself if only I had two rounds of buttered bread. If I could be bothered, I'd Instagram posh food made into sandwiches. I'd travel around Michelin starred restaurants with a loaf of bread in my bag.
White slice for maximum trolling, of course. ;D
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Mmmm
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I've eaten all sorts.
But I've never had a crisp sandwich.
I'm curious.
I might give it a go this weekend.
Do they still sell Mother's Pride?
BTW, in terms of pairing foods, never, ever, ever consider having a white grape with English mustard.
Individually, both are more than fine - the former particularly so, if someone has taken the trouble to ferment it.
Combined, they are the work of Stan.
Oscar's Dad, you should view this as the proverbial gauntlet, swiftly deposited at our collective nadir.
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Indeed, and who needs an 'artisan' crisp sandwich. Cheap crisps is better.
I'm not a complete gastronoramus, I don't mind wholemeal bread, but it has to be medium or thin or the soft to hard carb ratio goes askew and no one wants that.
As for pies in sandwiches, keep up at the back, that's the Jesus Sandwich. Triple decker, pie on the bottom deck, chips on top. Generally there should be gravy enough the pie, but I understand northerners don't consider it enough gravy unless there's enough to fill a bath. If you're concerned there's not enough veg in your diet, it's completely permissible to add mushy peas to the top deck. Trust me, this is documented in the Bible, admittedly in one of the lesser-known Apocrypha.
I've never had a mashed potato sandwich. I'm not sure that would work, the beauty of a crisp sandwich is the contrasting but strangely complementary textures.
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I eat crisps on sandwiches regularly, never had crisps on their own tho' always with another filling(s) such as cheese or egg mayo.
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Avocado & Frazzles. Just saying.
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Avocado has no place in civilized society.
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I've never had a mashed potato sandwich. I'm not sure that would work, the beauty of a crisp sandwich is the contrasting but strangely complementary textures.
A housemate of mine, when we were PSOs, once had plain boiled pasta on toast for lunch. There may have been butter on the toast, but I'm not sure.
I know he'd put food colouring in the pasta so it was blue.
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I genuinely do love crisp sandwiches. It's important to use adequate amounts of butter and apply a precise level of pressure to suitably break up the crisps without destroying the crunch. They should be eaten quickly (as if you couldn't) before the crisps get soggy. You don't need fancy 'handcooked' crisps to be honest, Walkers will do. Never, ever McCoys, as they're minging faux-crisps. You can do Pringles but I wouldn't bother as they're tubular dissatisfaction. Proper crisps is where it's at.
I thought the whole point of crisp sandwiches was to use Walkers or supermarket cheap'n'nasty own-brand equivalents for the proper experience, because it's got to be white slice for the bread. Start using the decent-flavoured premium crisps, and they call for freshly-baked sandwich or farmhouse loaves. Which makes me think that there may be a gap in the pop-up hipster "ironic" gastronomy market - crisp sandwiches using Walkers Deli/Kettle Chips/Pipers crisps in sourdough or ciabatta, served from a Citroën HY van... :demon:
I would be surprised if this is not being done.
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Is it just crisps in between two slices of bread, or are you adding crisps to a sandwich with filling.
No to start an arguement!!!! Is this a:
(https://delishar.com/wp-content/uploads/2016/05/30-mins-bread-roll-1.jpg)
1-Bread Roll
2-Balm
3-Balm cake
4-Bread Cake
5-Cob
Edit: added no5
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Barm cake in Liverpool.
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I'm not sure crisps need anything else, but certainly they can elevate a plain sandwich to something more heavenly.
And those things are cobs.
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I'm not sure crisps need anything else, but certainly they can elevate a plain sandwich to something more heavenly.
The plain ham sandwich can be elevated to awesomeness.
Any mention of the sugar sandwich?
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Is it just crisps in between two slices of bread, or are you adding crisps to a sandwich with filling.
No to start an arguement!!!! Is this a:
(https://delishar.com/wp-content/uploads/2016/05/30-mins-bread-roll-1.jpg)
1-Bread Roll
2-Balm
3-Balm cake
4-Bread Cake
5-Cob
Edit: added no5
Bap? Bun?
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I used to eat Heinz spaghetti in sandwiches, but maybe I'm risking opening a can of worms.
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I've never had a mashed potato sandwich. I'm not sure that would work, the beauty of a crisp sandwich is the contrasting but strangely complementary textures.
A housemate of mine, when we were PSOs, once had plain boiled pasta on toast for lunch. There may have been butter on the toast, but I'm not sure.
I know he'd put food colouring in the pasta so it was blue.
Was this Moose, following one of the binge listenings-to of H2GT2?
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Is it just crisps in between two slices of bread, or are you adding crisps to a sandwich with filling.
No to start an arguement!!!! Is this a:
(https://delishar.com/wp-content/uploads/2016/05/30-mins-bread-roll-1.jpg)
1-Bread Roll
2-Balm
3-Balm cake
4-Bread Cake
5-Cob
Edit: added no5
Ah stolen from the Manchester University study.
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Was this Moose, following one of the binge listenings-to of H2GT2?
How did you guess? ;D
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I used to eat Heinz spaghetti in sandwiches, but maybe I'm risking opening a can of worms.
;D ;D ;D
or vermicelli...
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Yum!
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I used to eat Heinz spaghetti in sandwiches, but maybe I'm risking opening a can of worms.
Carbs with the carbs.... on toast maybe.
Cold or hot tinned stuff?
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I used to eat Heinz spaghetti in sandwiches, but maybe I'm risking opening a can of worms.
;D ;D ;D
or vermicelli...
;D :thumbsup:
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I used to eat Heinz spaghetti in sandwiches, but maybe I'm risking opening a can of worms.
Carbs with the carbs.... on toast maybe.
Cold or hot tinned stuff?
Hot, of couse! With plnty of butter, too.
I'm not some sort of animal hooligan!
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Is it just crisps in between two slices of bread, or are you adding crisps to a sandwich with filling.
No to start an arguement!!!! Is this a:
(https://delishar.com/wp-content/uploads/2016/05/30-mins-bread-roll-1.jpg)
1-Bread Roll
2-Balm
3-Balm cake
4-Bread Cake
5-Cob
Edit: added no5
Known as a Barm cake in Manchester.
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Is it just crisps in between two slices of bread, or are you adding crisps to a sandwich with filling.
No to start an arguement!!!! Is this a:
(https://delishar.com/wp-content/uploads/2016/05/30-mins-bread-roll-1.jpg)
1-Bread Roll
2-Balm
3-Balm cake
4-Bread Cake
5-Cob
Edit: added no5
With nothing to set scale, they could be petit fours (or however it is spelled) but, in my head, they are a roll.
Anything made of bread, designed to be decapitated and filled with other toothy comestibles is a roll.
There are various designs of roll- big, small, pathetic, crusty, soft, seeded etc. but a roll is a roll.
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It has to be Smith's Square Crisps (not Walkers) on Mother's Pride bread!
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All rolls are cobs in Erewashia, there's no fancy subdivisions, you have cheese cobs, chip cobs, and meat cobs. That's about it.
This may be unique, but as kids, we put (extra) salt and vinegar on our crisps. This resulted in an utterly nomacious sludge of vinegary and salty crisp residue in the bottom of the bag.
It may be a lingering and unshiftable curse of my upbringing, but I really don't especially like posh food.
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Roll or softie.
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2 slices of white bread both buttered. One pack of crisps of your preferred flavour but, anyone who has anything other than cheese and onion crisps in a crisp butty is weird, carefully scrunch the crisps whilst in the bag to make good size rubble, open bag, pour crisps on one slice of bread, top off with other slice of bread, nom.
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Don't know about crisp sandwiches, but the current fashion for serving crisps with a sandwich is something I don't get. It's too much dry with dry, starch with starch, and not enough bulk.
Yeahbut, crisps and sammiches is proper lunch innit. wash down with beer or tea depending on what you are doing- working, lazing or sunning.
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Also, if you've a side of crisps and a bit of bread crust left, you can make an impromptu mini-crisp sandwich.
You can (and should) do the same with chips.
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Avocado & Frazzles. Just saying.
Oooh, I bet you're sprting a carefuly trimmed beard, armfuls of arty tatoos whilst wearing a tight fitting shirt, jeans with the legs rolled up to mid shin and have your Avacado and Frazzles sandwiches wrapped in perfectly creased artisan greaseproof paper, stowed on your manbag whilst pedalling your fixie with 12" wide handlebars.
Of course, branding you a chuffing hipster might be doing you a disservice......
;)
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Don't know about crisp sandwiches, but the current fashion for serving crisps with a sandwich is something I don't get. It's too much dry with dry, starch with starch, and not enough bulk.
Yeahbut, crisps and sammiches is proper lunch innit. wash down with beer or tea depending on what you are doing- working, lazing or sunning.
Certain circumstances call for beer and tea.
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All rolls are cobs in Erewashia, there's no fancy subdivisions, you have cheese cobs, chip cobs, and meat cobs. That's about it.
"With this cheese cob I'll save the nation/Save my tummy from starvation" ~ Lawnmower DETH who, unsurprisingly, are from the Nottinam area.
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Avocado & Frazzles. Just saying.
Oooh, I bet you're sprting a carefuly trimmed beard, armfuls of arty tatoos whilst wearing a tight fitting shirt, jeans with the legs rolled up to mid shin and have your Avacado and Frazzles sandwiches wrapped in perfectly creased artisan greaseproof paper, stowed on your manbag whilst pedalling your fixie with 12" wide handlebars.
Of course, branding you a chuffing hipster might be doing you a disservice......
;)
Busted. :o
;)
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Crisp sarnies are OK, but the king of the crunchy sandwich has to be Cheddars, made with soft white sliced and a smear of ketchup.
It's probably decades since I last had one, but now probably only hours before the next.
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Cheese & onion crisps are ming.
Spaghetti on toast OTH :P
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Cheese & onion crisps are ming.
Spaghetti on toast OTH :P
Agreed on the cheese and onion crisps. They remind me of that kebab van smell of an late evening... :sick:
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The small bread items above ^ are obviously 'splits'
(and the basis of a real cream tea)
Crisp sarnies are OK, but the king of the crunchy sandwich has to be Cheddars, made with soft white sliced and a smear of ketchup.
The only acceptable condiment for Cheddars is Heinz sandwich spread ;D
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All the types of bread rolls people have been are different.
A cob is almost hemispherical and has a brittle crust (one of my favourites, but then I was born in Leicestershire).
A barm cake is flatter and has a soft crust.
Splits are made with a slightly enriched dough.
Stotties are that weird quarter circle shape, as are the huffers I've had in Essex.
Bridge rolls are the sort of thing you put hot dogs in.
All different. All add to the variety of life.
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In parts of Yorkshire what is called a barm cake in Lancashire is known as a plian teacake. Therefore, we had to refer to what every bugger else calls a teacake as a currant teacake.
I may be channelling alun Cochrane.
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What you really want is a sausage roll sandwich. Ingredients, one sausage roll (has to have very flaky pastry) preferably warm, one bread cake soft and floured. That's it.
TM Archbishop Holgates Grammer School York circa 1976.
There was a bakery just outside the school gates and that's how we spent our dinner money. Possibly a Russian slice as well.
I wonder if they still do that, the bakery is still there I think.
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Stotties are that weird quarter circle shape, as are the huffers I've had in Essex.
When I live din Newcastle in the 80s stotties were usually semi circular. An actual stottie is a circle but when sold as a sandwich you got half of it.
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What, no baps?
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My lunch for a lot of secondary school was a burger which within the bun I added a slice of pepperoni pizza and a sausage roll torn in half.
How the hell I left there only 8 & 1/2 stone I don't know.
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Possibly a Russian slice as well.
Every now and again I see a Russian slice and fancy it. I had one about a month ago from Joe's bakery on Gloucester Rd (well where else?). I always vaguely regret it afterwards. It's one of those things that manages to combine just enough good to make you want it and just enough bad to make it not a pleasant experience.
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What is a Russian slice?
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What is a Russian slice?
Seems to be a way of avoiding wasting bits of cake that have gone stale*.
https://cedges.co.uk/2016/10/27/russian-slice/
http://jeenaskitchen.blogspot.com/2008/05/russian-slice-recipe.html
* Which to my mind, simply does not compute.
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What you really want is a sausage roll sandwich. Ingredients, one sausage roll (has to have very flaky pastry) preferably warm, one bread cake soft and floured. That's it.
TM Archbishop Holgates Grammer School York circa 1976.
There was a bakery just outside the school gates and that's how we spent our dinner money. Possibly a Russian slice as well.
I wonder if they still do that, the bakery is still there I think.
Justone sausage roll in a breadcake? Were the sausage rolls HUGE in your part of Godzone? The breadcakes I remember were big enough to hold three or four sausage rolls.
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What is a Russian slice?
Seems to be a way of avoiding wasting bits of cake that have gone stale*.
https://cedges.co.uk/2016/10/27/russian-slice/
http://jeenaskitchen.blogspot.com/2008/05/russian-slice-recipe.html
* Which to my mind, simply does not compute.
https://yacf.co.uk/forum/index.php?topic=86588.0
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Boozy cake sounds good. As long as it is boozy and not booze flavoured.
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Pretty sure they're only booze flavoured in practice. And even that only in vague terms.
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Scotch morning bread roll, buttered, proper fried crisps preferably plain or cheese and onion.
Gert mint lush
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My staple diet from the <NOWDAYS DEEMED OFFENSIVE TERM>shop in Northern Ireland was 4 pan fried fish fingers in a buttered roll with a splodge (bigger than a dash but smaller than dollop) of tomato sauce.
Since upgraded to include chips.
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Like I say: sandwiches are heavenly. Sausage roll sandwiches are lovely. I've never had a pasty sandwich, however.
We really have no other kind of roll than a cob when I grew up. Even the introduction of brown flour raised a few hackles with the local National Front groups.
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Proper barm cake ideally i.e. one prepared using barm. Unfortunately quite rare these days.
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We really have no other kind of roll than a cob when I grew up. Even the introduction of brown flour raised a few hackles with the local National Front groups.
Hence the seminal track from Nottin'am's finest musical export Lawnmower DETH: Cobwoman Of DETH Meets Mr. Smellymop.
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Someone mentioned making a sandwich with mash - how about using toast? Nice crunchy toast, buttery mash with a bit of mustard - I reckon that would be alright.
One of my fav toasted sandwiches is cheese and mushroom. 's got to be cooked slowly, so the mushrooms soak up some of the fat from the cheese as it melts.
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Someone mentioned making a sandwich with mash - how about using toast? Nice crunchy toast, buttery mash with a bit of mustard - I reckon that would be alright.
Isn't that a close approximation to a vegetable samosa?
My Indian in-laws are experts in multilayered carbs, all soaked in fat, how about potato curry wrapped in a buttered roti?
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