"Carl's Lounge" (Off-Topic Discussion, Traditional Knife "Tales & Vignettes")

Baked beans
are good for your heart
baked beans
make you fit:thumbup:

I know. it's a stupid poem -it doesn't even rhyme.
 
jackknife said:
An English meal?

On information from our very own Jack, a good Yorkshireman, Karen and I decided on a good English meal to go with the Twinings English Breakfast tea. Baked beans and toast. I think I remember reading that the English consume more baked beans than any other place on earth, to include Boston.

It was very enjoyable. Now having had our protean for the day, we will endeavor to remain in outdoor pursuits the rest of the day!:D

21169768259_d618ce9913_c.jpg
Click to expand...

Great stuff Carl, glad you enjoyed your beans on toast my friend :) :thumbup:

BigBiscuit said:
Andi, as a Bostonian, I feel I can have some input on this subject. Boston is often called Bean Town because of it's history with the baked bean.
Here is a link with a little information for you. :D

http://www.celebrateboston.com/culture/bean-town-origin.htm
Click to expand...

Very interesting link Bob, I enjoyed reading that. I might even have to have some baked beans on toast myself this morning! :D :thumbup:
 
Beans on toast can be very tasty indeed.:thumbup: I like to ensure plenty of butter on the hot toast first ( I detest margarine and view it as a poison :barf:) add some drops of Tabasco sauce, Worcester sauce or your favourite relish (Horseradish aint bad either) As for the Wind Factor, never bothered me...:cool: but a pinch of baking soda on any type of bean dish really helps. Same cannot be said for Broccoli one of my delights but the after effects can be shocking...:eek:

Actually, there are a lot of English meals and foods worth finding out about, read George Orwell's' Defence of English Cooking' essay it's amusing & interesting.

How about the Roast Beef of Old England? Thin slices of rare roast beef, a rich gravy, crisp roast potatoes, Yorkshire Pudding, 2 types of green veg: Brocolli and Green beans or whatever greens you like, plus carrots and Horseradish sauce. Handsome! Then there's Jellied Eels..an aquired taste but I like them, formerly the Cockneys' Favourite:D
 
Last edited:
I like thick-cut bread, either wholemeal, granary, or sourdough, and a few drops of Henderson's Relish (the mysterious Sheffield condiment!) and a little black pepper. Sometimes I splash on some Tabasco too :) :thumbup:
 
Jack Black said:
I like thick-cut bread, either wholemeal, granary, or sourdough, and a few drops of Henderson's Relish (the mysterious Sheffield condiment!) and a little black pepper. Sometimes I splash on some Tabasco too :) :thumbup:
Click to expand...

Toast and marmite is where it's at! I keep a jar in the cupboard. You Brits certainly got that one right! :)
 
I'm only second generation on my mother's side, but still I had to finally google marmite.
Just as I'd suspected, it's made of heavily salted ground marmots.*
Jane Garmey's Great British Cooking: A Well-Kept Secret is a good book.

*Not really.
 
leghog said:
I haven't tried that, but now I certainly will.
Click to expand...

I find a little tomato puree offsets the bitterness of the marmite a little and gives it a nice rich taste :) To make a pint, I use half an onion, some garlic, stock, herbs, some of the afore-mentioned 'Henderson's Relish', and the marmite and tomato puree, but I'm sure you could incorporate into your regular gravy recipe :thumbup:

scrteened porch said:
I'm only second generation on my mother's side, but still I had to finally google marmite.
Just as I'd suspected, it's made of heavily salted ground marmots.*
Click to expand...

LOL! :D :thumbup:

I worked in a brewery for six months as a young 'un, and the Marmite man used to come once a week to collect the waste yeast sludge.
 
Fantastic Leghog, you're making me hungry! :D :thumbup:
 
All this bean talk has got me hankering for a good English Breakfast. That was a great start to every day that our family spent in York, some years ago. I found this on the web. It looks very familiar and very tasty!
Full-English-Breakfast-010.jpg
 
Thanks for the information, guys! Much appreciated!

To keep it culinary; I had a poor-man-meal for lunch, boiled potatoes and Sauerkraut with some butter and salt. One of my faves, I could eat almost every second day.
 
Peregrin said:
All this bean talk has got me hankering for a good English Breakfast. That was a great start to every day that our family spent in York, some years ago. I found this on the web. It looks very familiar and very tasty!
Full-English-Breakfast-010.jpg
Click to expand...

Very nice Gary :) I was staying at a small hotel in Fort William in the Scottish Highlands a few years ago, and there was an American family we used to have breakfast with each morning. The father of the group used to get so excited about the breakfast, he told me it was the highlight of his day, and he would eat about 6 slices of toast with it! :D :)

black mamba said:
"I'll 'ave your Spam, I love it!" :D
Click to expand...

LOL! I have a SPAM T-shirt (though I must confess I haven't eaten it in years)! :D Apparently it's really big in Korea and Japan, where it was introduced by US GIs!

Asia is celebrating the annual lunar thanksgiving holiday this week. In South Korea, where it's known as Chuseok, the holiday is celebrated by visiting family, paying respects to ancestors... and the giving and receiving of packaged cans of Spam.
The pre-cooked tins of pork meat are the stuff of jokes, lunch boxes, wartime memories and, here in South Korea, a low-key, national love affair.
Spam has become a staple of South Korean life, and the country is now the biggest consumer of it outside the US.
Click to expand...

http://www.bbc.co.uk/news/world-asia-24140705

Humppa said:
Thanks for the information, guys! Much appreciated!

To keep it culinary; I had a poor-man-meal for lunch, boiled potatoes and Sauerkraut with some butter and salt. One of my faves, I could eat almost every second day.
Click to expand...

Sounds great Andi :thumbup:
 
You must log in or register to reply here.
Back
Top