beans on toast
Jun 7, 2007 | 4:55 pm
#31
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...
..and the massed regiments of turbaned curry-pirates and their peppery Vindaloos, ....
..and the massed regiments of turbaned curry-pirates and their peppery Vindaloos, ....
Wasn't sure how this post was to be taken, coming from the culinary heart of the world err Texas.
Jun 7, 2007 | 5:03 pm
#32
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The moment someone even mentions a processed sugar laden AMERICAN import like baked beans and all else is forgetten, the stinky sludge becomes representative of Britain's culinary heritage...
Ah well, it's less likely to bring on a heart attack than the artery clogging French cassoulet that supposedly inspired the dish. Just. 
Jun 7, 2007 | 5:03 pm
#33
Join Date: Dec 2006
Posts: 74
i know that brown bread is sooooo much better for you, but when it comes to beans on toast- regular white bread hands down!! The best english bread is Warburtons- but have to make do with regular Yankee bread! And you have to put the beans in a saucepan on the stove, not microwave- makes the tomato sauce more creamy (just like grandma used to make) and some people (not me, i like em plain) like to add grated cheese on the top!
yummyy.....
even better than beans on toast is north staffordshire oatcakes with bacon and cheese with brown sauce for dipping...heaven! only made in my home town
http://en.wikipedia.org/wiki/Oatcakes
yummyy.....
even better than beans on toast is north staffordshire oatcakes with bacon and cheese with brown sauce for dipping...heaven! only made in my home town
http://en.wikipedia.org/wiki/Oatcakes
Jun 7, 2007 | 5:06 pm
#34
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i know that brown bread is sooooo much better for you, but when it comes to beans on toast- regular white bread hands down!! The best english bread is Warburtons- but have to make do with regular Yankee bread! And you have to put the beans in a saucepan on the stove, not microwave- makes the tomato sauce more creamy (just like grandma used to make) and some people (not me, i like em plain) like to add grated cheese on the top!
yummyy.....
yummyy.....
Brown bread comes from a tin/can. It is meant to be eaten with baked beans. I would be sorely disappointed if my tin of beans did not have a chunk of pork fat in it.
I believe I have been served curry from a turbaned waiter - or at least one in Raj livery.
Jun 7, 2007 | 5:36 pm
#35
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Join Date: Jan 2007
Posts: 5,159
[QUOTE=TMOliver;7867615]
Much of what you say is true,of course,but unlike in America the food is not delivered to our mouths by conveyor-belt.
Wahaay !
I saw a couple of pictures of beans on toast and it looks good. I've never had it! 
QUOTE]
A cuisine marked by such indigestible glutinous contributors to the national flatulence (which once hung over London and the parking lots of roadside "cafs" like a green miasmic cloud) as "Beans on Toast" or "Toad in the Hole" or "Spotted Dick" was inevitably to fall in the face of invasion by those loud and kilted McDonalds, waving their golden arches about like newly-whetted claymores, and the massed regiments of turbaned curry-pirates and their peppery Vindaloos, finding the English easy targets, accustomed to dishes which could best be described as either gooey lumps rady to be doused in HP Sauce or other condiments from greasy fly-spotted containers in the midst of the table.
Oh, what a cultural and culinary descent.... From the zenith, Jack Aubrey's toasted cheese to the nadir, fried bread! At least the wily Scots ha' the decency to serve haggis securely hidden in the sheep's paunch. Were it an English kitchen, the cooks would simply fix it in a pot and slop it on your plate with a big spoon.
I have a Belgian crony who claims that British food is so bad that even the local habit of dousing much of it in vinegar doesn't hide the flavor or general lack of any.
QUOTE]
A cuisine marked by such indigestible glutinous contributors to the national flatulence (which once hung over London and the parking lots of roadside "cafs" like a green miasmic cloud) as "Beans on Toast" or "Toad in the Hole" or "Spotted Dick" was inevitably to fall in the face of invasion by those loud and kilted McDonalds, waving their golden arches about like newly-whetted claymores, and the massed regiments of turbaned curry-pirates and their peppery Vindaloos, finding the English easy targets, accustomed to dishes which could best be described as either gooey lumps rady to be doused in HP Sauce or other condiments from greasy fly-spotted containers in the midst of the table.
Oh, what a cultural and culinary descent.... From the zenith, Jack Aubrey's toasted cheese to the nadir, fried bread! At least the wily Scots ha' the decency to serve haggis securely hidden in the sheep's paunch. Were it an English kitchen, the cooks would simply fix it in a pot and slop it on your plate with a big spoon.
I have a Belgian crony who claims that British food is so bad that even the local habit of dousing much of it in vinegar doesn't hide the flavor or general lack of any.
Wahaay !
Jun 7, 2007 | 10:52 pm
#38
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Re TMOliver's slightly peverse view of English food from no doubt from his michelin starred restaurant deep in the heart of the culinary capital of the world ......Central Texas. I have one word "TexMex"
Tex Mex - home of refried beans and chilli con carne hmmmmm, move aside Gordon Ramsey
Tex Mex - home of refried beans and chilli con carne hmmmmm, move aside Gordon Ramsey