Eating Crow Sandwich
- Kirk Dec 12, 2004 02:45 PM
Having offered a number of derisive comments about English food (and its derivatives, such as Canadian "cuisine"), I feel the need to post an apology ... and the "recipe" for a sandwich I enjoyed very much today.
The sandwich consisted of toasted black bread (in the case, Russian rye); a few pieces of dry-fried back bacon (the real stuff from Canada, thanks to Costco, which has been selling it in the Dallas area); a liberal amount of Branston pickles, and mustard. The Branston pickles were what "made" the sandwich.
Next time, I might add some lettuce and tomato, but today, the combination of flavors, three kinds of crunchiness, and sweetness and saltiness, were exactly what I wanted in a sandwich.
My apologies to those I may have offended in the past. And my fervent hope that you will someday realize that yeast extract, kidneys and powdered gravy do not a good meal make.
I thought Canadian bacon and English bacon were not the same thing. I thought Canadian peameal bacon is pickled in a sweet cure and generally sliced thicker than English rashers (or sold as a whole slab of pork loin). Also English rashers usually have the rind attached and can be either smoked or unsmoked. I am not sure about this however -- does anyone know for sure?
Branston Pickle is what "makes" the traditional Ploughman's Lunch. All those pubs can't be wrong!