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Post by Moose on Nov 7, 2022 0:42:21 GMT
This is what I had for tea - two slices of soft white bread, buttered, four (yes four!) rashers of smoked back bacon, a cheese slice and lashings of ketchup and mayo. Delicious. My appetite seems to be returning a bit after months of not really wanting to eat much.
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Post by JoeP on Nov 7, 2022 10:33:53 GMT
Sounds excellent.
Are you not a fan of HP or other brown sauces in a bacon sandwich?
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Post by tangent on Nov 7, 2022 14:39:43 GMT
I approve
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Post by kingedmund on Nov 7, 2022 17:25:08 GMT
This sounds wonderful. I wish more people did that here. Tea is great with that.
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Post by Moose on Nov 7, 2022 23:37:16 GMT
I have never been a fan of brown sauces for some reason - not sure why as I like most spicy condiments.
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Post by tangent on Nov 8, 2022 0:35:25 GMT
I have never been a fan of brown sauces for some reason - not sure why as I like most spicy condiments. Is that because of the political element?
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Post by kingedmund on Nov 8, 2022 2:00:03 GMT
I have never been a fan of brown sauces for some reason - not sure why as I like most spicy condiments. What might be a brown sauce besides BBQ sauce. I’m trying to think of any. Well brown gravy comes to mind but I hardly consider that a sauce.
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Post by whollygoats on Nov 8, 2022 3:36:21 GMT
I have never been a fan of brown sauces for some reason - not sure why as I like most spicy condiments. What might be a brown sauce besides BBQ sauce. I’m trying to think of any. Well brown gravy comes to mind but I hardly consider that a sauce. I suspect that is closer than BBQ sauce.
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Post by whollygoats on Nov 8, 2022 3:45:37 GMT
Congrats on the returned appetite.
As for your sammich...Four rashers of back bacon? For one sammich? Overkill, much? White bread, but no mention of toasting? Points off for that.
Cheese gets plus points, as does the lashings of mayo. BUT. Severe discounts for those lashings of ketchup...that's a distinct deal-breaker for me.
My ideal for a bacon sammich is the standard BLT: Two slices bread of choice (sourdough, white, whole wheat, multigrain) toasted, slathered with top rate mayo. Four strips crispy bacon. Thin sliced ripe tomato sufficient to cover the bread slice. Same with crispy lettuce.
Bonus for my sammich would be avocado, best as a guacamole, and/or a slice of nutty cheese like Havarti or a decent Swiss.
Munch. Crunch. Gurgle. Burp.
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Post by tangent on Nov 8, 2022 6:27:04 GMT
What might be a brown sauce besides BBQ sauce? I’m trying to think of any. Well brown gravy comes to mind but I hardly consider that a sauce. In the UK, HP Sauce is by far the most popular. It was said to be the icon of British culture with 74% of the retail market in 2005. Created in the late 19th century, it was so named because of its popularity in the Houses of Parliament restaurant. (Notice the picture of the Houses of Parliament on the bottle.) Until relatively recently, it contained the following statement on the side of the bottle: I've no idea why it was quoted in French.
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Post by kingedmund on Nov 8, 2022 14:35:03 GMT
I’ve never heard of HP sauce.
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Post by Moose on Nov 9, 2022 0:06:49 GMT
Hey Goat, why do you get four strips but I can't get four slices? They're not that much bigger and they're less fat. Ketchup and bacon are often put together here, though mayo is less common for a bacon roll -- I always use it though. Guacamole is the evil.
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Post by whollygoats on Nov 9, 2022 1:24:34 GMT
Hey Moose...
From my experience with British 'back bacon' is that a typical slice is three times the size of a slice of American bacon, fried. Much of that is in thickness.
Guacamole is heavenly when done right, but, admittedly, if done wrong, it indeed can be 'evil'. Almost as evil as pineapple on pizza. Or, misused ketchup.
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Post by whollygoats on Nov 9, 2022 1:29:34 GMT
I’ve never heard of HP sauce. Well, it's been here for quite some time. At the standard food markets in this area. It's a known and, I suspect, not very popular condiment. I know of not a single household which has it out where it can be seen and used. Fish sauce and sriracha are far more widespread.
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Post by Moose on Nov 9, 2022 2:22:41 GMT
The bacon I am using is the same thickness as rashers of streaky, which I think is what you use . It might come in thicker pieces, I dunno, but it's not especially thick. It's just hugely delicious, when smoked.
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Post by whollygoats on Nov 9, 2022 2:44:43 GMT
So, do you use a pipe, or roll it up into papers?
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Post by Moose on Nov 9, 2022 23:22:43 GMT
haha Col hates smoked bacon so we have to cook ours separately
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Post by whollygoats on Nov 10, 2022 0:09:26 GMT
Okay. I had to look because I was under the impression that ALL bacon was smoked. I was wrong. The curing is usually some sodium based product. Smoking is an optional add-on. In these parts, when I shop for bacon (always what you call 'streaky'), I seek to obtain applewood smoked as versus hickory smoked. I was unaware that there even was unsmoked bacon.
Smoked meats are the best. You know, pastrami and various hard salamis? Salmon and jerky? And, in Montreal, they have this kosher deli (Schwartz's) that serves their signature 'smoked meat sammich', which is to die for. It will leave you verklempt and pining for more.
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Post by Kye on Nov 10, 2022 0:40:55 GMT
Ah Schwartz's --it's been awhile...
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Post by whollygoats on Nov 10, 2022 0:54:10 GMT
Ah Schwartz's --it's been awhile... A while? Oh, my, if I lived in Montreal, I'd prolly be there once a week. Weekly services, y'know? Religiously. (It's forbidden, isn't it?)
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Post by Moose on Nov 10, 2022 1:33:57 GMT
I love pastrami and salami. Smoked anything is good. I can eat unsmoked bacon but I find it quite bland and uninspiring.
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