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Dec 12, 2004 02:45 PM

Eating Crow Sandwich

  • k

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.

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  1. Try that Branston pickle on some good granary bread with English cheddar.

    Before you know it, we'll have you whipping up Yorkshire pudding and golden syrup steamed pudding with real custard ;)

    4 Replies
    1. re: Athena

      Cheddar is the only reason the pickles were permitted into the house, Athena. : D

      1. re: Kirk

        It's PICKLE, singular, not pickleS. Pickles are pickled gherkins. You know, cucumbers.

        1. re: Sir Gawain

          Okay, thanks, Sir Gawain. It's the only reason pickle (singular) was permitted in the house.

          1. re: Kirk

            You are welcome.

    2. 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?

      3 Replies
      1. re: cornflower

        No, they are definitely not the same thing. I subsumed the Dominion's delicacy under the UK umbrella.

        But below is a link describing all sorts of bacon.


        1. re: Kirk

          thanks. what is confusing is that Canadians use the term back bacon but the English were the ones who coined the phrase "Canadian bacon" to refer to Canadian back bacon. Also most bacon in England isn't cut like Canadian back bacon but is like what is called Irish bacon on the link.

          1. re: cornflower

            We mostly call it peameal in Toronto.

      2. What is a Branston pickle, a local brand?

        2 Replies
        1. re: the food guy

          It is an English chutney.

          See the link, below.

          Erik M.


          1. re: Erik M.

            It's DELICIOUS. Especially on cheddar.

        2. Branston Pickle is what "makes" the traditional Ploughman's Lunch. All those pubs can't be wrong!