Nosce te ipsum
| Cheese and pickle sandwiches. Today, cheaper sliced dill pickles (Mt. Olive), Munster, and Swiss in toasted Italian white. With mayo. X2. Lots of layering.
Vlasic sandwich stackers were on sale today, so I splurged on a jar @ $3.50, but an 80 ounce jar of whole Mt Olive dill pickles (delivered room temperature) are $4.50
Sargento sliced cheese was on sale for $2.50 a pack. I got Gouda and Havarti today. I'll be eating high on the hog for the next few days. |
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half-genius,
half-wit
| quote: Originally posted by pbslinger:
Do you make little sandwiches out of chunks of bread you tear off, or just pile in bites of whatever as you like?
Make sammidges? sacrilege, Sir!! Rip the bread up, take a bite off the lump of cheese, pop a pickled onion. you might just put some of the Branston pickle on the ham, cut off the bone the way the good lord intended. And take a sup of ale to wash it down. None of the namby-pamby stuff here, please, this is a workman's feed, not a poet's. |
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Get my pies
outta the oven!
| quote: Originally posted by tacfoley:
you might just put some of the Branston pickle on the ham
And Branston pickle is more like a relish or chutney and NOT what most here might be imagining (a green cucumber pickle):  quote:
Branston Pickle is made from a variety of diced vegetables, including swede (rutabaga), carrots, onions and cauliflower pickled in a sauce made from vinegar, tomato, apple and spices. In recent years high-fructose corn syrup has replaced sugar in the product sold in the American market. Sugar is still used in the British version.
Branston Pickle is sweet and spicy with a chutney-like consistency, containing chunks of vegetables in a thick brown sticky sauce. It is commonly served as part of a ploughman's lunch, a popular menu item in British pubs. It is also frequently combined with cheddar cheese in sandwiches, and many sandwich shops in the UK offer cheese and pickle as an option. It is available in the standard 'chunky' version, as well as a 'small chunk' variety, which is easier to spread onto bread. Convenient squeeze-bottle packs are also in the range, along with a 'smooth' recipe. Branston also has flavoured pickles including Sweet Chilli and Beetroot flavoured pickle.
https://en.wikipedia.org/wiki/...and)#Original_pickle
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| | | Posts: 35529 | Location: Pennsylvania | Registered: November 12, 2007 | 
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Slayer of Agapanthus
| I have thought of this a being a french peasant's lunch. In the summertime this style of lunch is a favorite. Gelbwurst, or Mortadella, or sliced brisket; dill havarti, or muenster, or mozzarella, or Red Dragon Mustard cheese; pickles, olives, pickled asparagus, hard boiled eggs, marinated artichoke hearts. Brotchen, bread. A delicious repast well suited for a cubicle.
"It is only with the heart that one can see rightly; what is essential is invisible to the eye". The Little Prince, Antoine de Saint-Exupery, pilot and author, lost on mission, July 1944, Med Theatre.
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| | | Posts: 6064 | Location: Central Texas | Registered: September 14, 2003 |
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| When I was in high school back in the late 1970's wheat was expensive, Sec of Agriculture Earl Butts told us to plant fence row to fence row. I spent 10 hours a day , 6 days a week on a Minneapolis Moline G1000 , mostly pulling a 5 bottom plow breaking pasture. Lunch lasted about as long as it took to gravity fuel the tractor. Lunch was whatever i could scrounge up. 5 years later a soviet grain embargon and wheat was near worthless. It was placed in CRP, and I was on the same tractor planting it back to grass. |
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Member
| I first tried one at a pub near Canterbury back in the late 80s and loved it. Every now and then I pack one for lunch at work. Threw in some onion and garlic jam here too. 
If you like religion, laws or sausage, then you shouldn't watch them being made. |
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Edge seeking
Sharp blade!
| quote: None of the namby-pamby stuff here, please, this is a workman's feed, not a poet's.
Love it tacfoley! Thanks |
| | | Posts: 7816 | Location: Over the hills and far away | Registered: January 20, 2009 |
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california
tumbles into the sea
| quote: Originally posted by RogueJSK:
Soda bread is great, and really quick/easy to make at home.
I would have loved to try it. Nowadays I make microwave mug bread one slice at a time. 4, 5 minutes tops. |
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Baroque Bloke
| Thanks tac. I’d never known of Branston Pickle before, and neither of my usual grocery stores have it, but it’s available on Amazon, of course: www.amazon.com/dp/B01HHBLJUY/r..._api_i_1InpEbXXT3PF0A reviewer comment: “I wasn't sure what to expect when ordering these pickles, but was pleasantly surprised how good they are. I had heard of the cheese and pickle sandwiches the Brits enjoy on a TV show, and had to try. I was not disappointed, very tasty.” I ordered a jar yesterday ($8.47) to see how I like it. Will arrive today. Currently, my favorite condiment for a cheese sandwich is Marmite and black pepper, but I’ll give Branston Pickle a shot.
Serious about crackers |
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Baroque Bloke
| ^^^^^^^^ My jar of Branston Pickle arrived yesterday evening, but after supper, so I had nothing to put it on. So I ate a couple of spoonfuls right out of the jar. Delicious flavor, but hard to describe, or to relate to anything else. I’m certain that it’ll be an excellent condiment for hotdogs though. Probably other sandwiches too. Highly recommended!
Serious about crackers |
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Baroque Bloke
| This woke crap is getting out of hand. Glad to see that some Brits are outraged by it. “A 'woke' Devon pub has been slammed after taking the Ploughman's lunch off the menu and rebranding it 'ploughperson's'. The Tors pub in Belstone, Devon offers the dish for £12.50 and it contains all the ingredients from the classic Ploughman's lunch - cheese, ham, pickled onions, chutney and sourdough bread. However, it is instead named a 'ploughperson's lunch' with the pub's landlord saying the name recognises the 'amazing ladies' in the local farming community. The gender-neutral re-brand sparked a backlash on social media as some accused the pub of cancelling a British tradition…” https://mol.im/a/10659105
Serious about crackers |
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Member
| Pickled onions along side Acidity balances the richness of the cheese and butter Ate many at the pubs in Somerset
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Live today as if it may be your last and learn today as if you will live forever
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| | | Posts: 6343 | Location: New Orleans...outside the levees, fishing in the Rigolets | Registered: October 11, 2009 |
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Experienced Slacker
| Bread, cheese, and something fermented with a crunch.
That about cover it? |
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Frangas non Flectes
| quote: Originally posted by mr kablammo:
I have thought of this a being a french peasant's lunch.
Well, “ploughman” being a delicate way to say the same thing. Weren’t lords following oxen.  * Edit - Bump for politics in an apolitical thread that’s been dormant two years. Smooth.
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Endeavoring to master the subtle art of the grapefruit spoon.
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| | | Posts: 17979 | Location: Sonoran Desert | Registered: February 10, 2011 |
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Baroque Bloke
| quote: Originally posted by apprentice:
Bread, cheese, and something fermented with a crunch.
That about cover it?
Re: “something fermented with a crunch.” What did you have in mind????
Serious about crackers |
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Little ray
of sunshine
| Ploughman's pickle in a jar is like a chutney - onions, fruits, vegetables, all preserved in a thicker and sweet/savory sauce. It is good.
The fish is mute, expressionless. The fish doesn't think because the fish knows everything. |
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Member
| quote: posted February 04, 2020 08:39 PM Hide Post
I worked for a farmer in the late 70s and we would be working ground, but at 5 we went to the house to watch MASH. He fixed us supper. It was the first time I had wilted lettuce in bacon grease. YUM That was a good ploughmans lunch
This sounds like what my father called a "poor boy's lunch" from back the 1930's. The only difference being that he used wild water-cress in place of the lettuce. He loved it, but I could never develop a taste for it. I was certainly a "poor boy", but maybe just not poor enough to appreciate the whang of the water-cress. |
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Experienced Slacker
| quote: Originally posted by Pipe Smoker:
Re: “something fermented with a crunch.”
What did you have in mind????
Well I meant the pickle, onion, chutney, and whatever else people were suggesting as "proper". Maybe the fermented part was a stretch, but seemed to fit the theme. |
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