RabbitLuvr
I love rabbits.
I have made a mental note to look for Heinz beans next time I'm at World Market, and failing that next time I'm in the town down the highway that has a store specifically for British things. None of the regular grocery stores near me have British foods in their international sections (or any other section).
I'm not too keen on trying beans on toast, but beans in a jacket potato sounds fabulous.
I'm not too keen on trying beans on toast, but beans in a jacket potato sounds fabulous.
beanstew
Certified horsemeat free.
Baked potato with beans is a very common meal here and widely available in cafes.
There used to be branches of Spud U Like ( a franchise chain specialising in baked potatoes) everywhere but they seem to be quite rare now. 'Spud' is a common term for potato here, do you guys use it?
There used to be branches of Spud U Like ( a franchise chain specialising in baked potatoes) everywhere but they seem to be quite rare now. 'Spud' is a common term for potato here, do you guys use it?
AeryFairy
Anachronism
We still have a local spud-u-like, although I like my jacket potatoes SUPER crispy, so I rarely eat there.
RabbitLuvr
I love rabbits.
Ok, now I have to ask: Is a jacket potato just a potato that's been baked? When I was growing up, my grandma made what she called "jacket potatoes" which were a baking potato cut in half, then placed cut side down in a hot cast iron skillet with some fat+salt&pepper (she used bacon fat, I've made them with vegetable oil), then baked. The result being a baked potato with a delicious crispy bottom.
But when I google "jacket potato" it just shows a plain baked potato. (Which is already delicious.)
I've heard people use the word "spud" to mean potato, but it's not common where I am.
But when I google "jacket potato" it just shows a plain baked potato. (Which is already delicious.)
I've heard people use the word "spud" to mean potato, but it's not common where I am.
Yes, "spud" is a fairly common name for potatoes here also.
I wish baked potatoes were more commonly available here. There is at least one fast food chain that has baked potatoes, but they are actually steamed or microwaved or some such thing, not really baked, and the only available toppings were butter/nonvegan margarine or some cheesy broccoli sauce. You can get halfway decent baked potatoes at some steak places, but that's about it.
Oh sure, we have a national brand of mashed potato mixes called Idaho Spuds and even a candy bar in the shape of a spud.
hungryraccoon
Forum Legend
lucky_charm
Forum Senior
- Joined
- Jun 5, 2012
- Reaction score
- 53
I have actually made cheese bean toasties before with these vegan cheese slices I used to find in the supermarket (can't remember the brand, haven't seen them in ages) but I think it would be nicer with soy free cheezly.
I like American baked beans, but I prefer the less sweet versions, and I abhor adding additional sugar to the already sweet canned ones (which both of my exes wanted). So, the question is - am I likely enough to like these British baked beans to order the dozen can pack from Amazon?
cornsail
Forum Legend
- Joined
- Jun 4, 2012
- Reaction score
- 237
Chips, as in what we call, fries?
I usually like chips so much more than fries.
Blobbenstein
.......
I used to love chip shop chips, big fat soggy salt and vinegary things, but these days I don't really know whether they put beef-fat in the oil, and the only way I would trust them if I asked them is if they said that there was beef-fat in the oil, so I just don't bother with them any more. I suppose I would eat them if I was very hungry, and take the chance, but I mainly recluse in my flat and eat what's here.
SuicideBlonde
Adorkable rockstar!
beanstew
Certified horsemeat free.
^ has to be malt vinegar. 
And add a big dollop of mushy peas or chipshop style curry sauce to make it even better. 
And add a big dollop of mushy peas or chipshop style curry sauce to make it even better.
beanstew
Certified horsemeat free.
That's probably about right. I was brought up on beans on toast and Marmite soldiers.
Hobnobs are great! 
sallyomally
Forum Legend
^ has to be malt vinegar.
Love mushy peas! Someone sent a can in one of our exchange boxes. I had it with faux fish and chips and malt vinegar. Good stuff.
^ has to be malt vinegar.
Vinegar is a must on chips but I prefer cider vinegar.
jeneticallymodified
Forum Legend
just to be clear... the proper way to have beans on toast is with 2 (or 3 if you're greedy/super hungry) slices of toasted bread (ideally either extremely white, or granary, thick cut) with buttery spread applied when they're properly hot, one slice left whole, one (or two if you're having the 3 slice version) cut in half diagnoally to make two triangles out of the slice.
you then organise your toast with the whole slice centred on the plate, and put the 2 (or 4) triangles with the cut ends butted up to opposite straight ends of the full slice, to make an arrangement resembling a square face with a flat chin and top of head, with huge sideways pointy ears, or a sort of 4 -pointy petalled daisy. then you pour the beans onto the central full slice of toast, saturating it with beany goodness, whilst doing your best to leave the cut slices unencumbered by beanage or sauce.
it is acceptable practice to shovel beans off the whole slice, and to eat half of the cut slices without beans, and/or to cut the whole slice into wedges to eat with beans atop it. it is also somewhat ok to scrape beanjuice off the soggy full slice with your fork, and/or to pick up the mangled soggy slice and attempt to eat it with your fingers if you don't have a knife/any sort of manners. however it is absolutely vital to retain one slice of toast fully intact until the middle piece has been consumed along with it's load of beans- so that this little crunchy wedge can be utilised to mop up any/all residual bean-juice and straggler-beans from the plate -by hand, with a flourish, after the centre-piece has been consumed.
:solomn nod:
you can also put marmite on the toast. or use canned baked beans with vegetarian sausages in the can, in place of the regular beans. cos we have both of those things readily accessable for the purchasing, within the confines of the lands of the brits. :smug:
the trick is to ask "what kind of oil/fat do you cook your fries in?" - the english chipshop here uses solid vegetable shortening (known back home as vegetable 'suet'). i ask all the time in canada, and i get some stupid looks on occasion, but what seem to be pretty clear and honest answers. most places are proud of their choices (even if they're yucky meaty ones) and if you don't give away what the 'right' or wrong answer is, usually they have no incentive to lie.
now hold on... these soldiers- they were definitely cut into long thin strips, right? and strategically positioned so that they could be dipped into a runny egg?
cos otherwise that was just a slice of toast masquerating as soldiers.
.......
has anybody mentioned potato-cakes yet? the flat little ones from the supermarket that you pan fry? *drools*
what about the savoury-nature of french toast/eggy breads? maybe that was just my house- tthe expression on my canadian bf's face when i served his eggy breads with ketchup and vinegar was utterly priceless.
also north american scrambled egg seems to be decidely whisk-involvement-less from what i've seen. it's more like 'chronically mangled omlette' than 'scrambled' to me. no light fluffy clouds- just miserable blobs.
you then organise your toast with the whole slice centred on the plate, and put the 2 (or 4) triangles with the cut ends butted up to opposite straight ends of the full slice, to make an arrangement resembling a square face with a flat chin and top of head, with huge sideways pointy ears, or a sort of 4 -pointy petalled daisy. then you pour the beans onto the central full slice of toast, saturating it with beany goodness, whilst doing your best to leave the cut slices unencumbered by beanage or sauce.
it is acceptable practice to shovel beans off the whole slice, and to eat half of the cut slices without beans, and/or to cut the whole slice into wedges to eat with beans atop it. it is also somewhat ok to scrape beanjuice off the soggy full slice with your fork, and/or to pick up the mangled soggy slice and attempt to eat it with your fingers if you don't have a knife/any sort of manners. however it is absolutely vital to retain one slice of toast fully intact until the middle piece has been consumed along with it's load of beans- so that this little crunchy wedge can be utilised to mop up any/all residual bean-juice and straggler-beans from the plate -by hand, with a flourish, after the centre-piece has been consumed.
:solomn nod:
you can also put marmite on the toast. or use canned baked beans with vegetarian sausages in the can, in place of the regular beans. cos we have both of those things readily accessable for the purchasing, within the confines of the lands of the brits. :smug:
the trick is to ask "what kind of oil/fat do you cook your fries in?" - the english chipshop here uses solid vegetable shortening (known back home as vegetable 'suet'). i ask all the time in canada, and i get some stupid looks on occasion, but what seem to be pretty clear and honest answers. most places are proud of their choices (even if they're yucky meaty ones) and if you don't give away what the 'right' or wrong answer is, usually they have no incentive to lie.
That's probably about right. I was brought up on beans on toast and Marmite soldiers.
now hold on... these soldiers- they were definitely cut into long thin strips, right? and strategically positioned so that they could be dipped into a runny egg?
cos otherwise that was just a slice of toast masquerating as soldiers.
.......
has anybody mentioned potato-cakes yet? the flat little ones from the supermarket that you pan fry? *drools*
what about the savoury-nature of french toast/eggy breads? maybe that was just my house- tthe expression on my canadian bf's face when i served his eggy breads with ketchup and vinegar was utterly priceless.
also north american scrambled egg seems to be decidely whisk-involvement-less from what i've seen. it's more like 'chronically mangled omlette' than 'scrambled' to me. no light fluffy clouds- just miserable blobs.
