quote:

I went through a period when I was around 12 or 13 where I ate Pork & Bean sandwiches with mustard and loved it.

I ate a few of those sandwiches as a kid; thought I was the only one.

I have not thought about creamed chipped beef on toast for probably 60 years or more. I remember my mother used to make it a lot and I loved it. After reading this thread, I decided to Google a jar of dried beef and then found a recipe. They sell in jars of 2.5 oz and 5 oz. Recipe calls for 8 oz dried beef. Price of a pound of dried beef.... $40! Holly Mollie! I could probably eat the entire recipe in one sitting. Cheaper to eat out in a restaurant.

I'll have the opportunity to eat beans and toast in the UK next year in June. My church choir is scheduled to spend 12 days there. We'll sing several concerts, one being directed by John Rutter (noted composer).

flashguy

Real quick and easy was to get some Hormel corned beef hash in a can and open up a can of B&M beans. Cook them up in a skillet. Don't eat that anymore though because I'm trying to eat healthier.

quote:

Originally posted by flashguy:
I'll have the opportunity to eat beans and toast in the UK next year in June. My church choir is scheduled to spend 12 days there. We'll sing several concerts, one being directed by John Rutter (noted composer).

flashguy

I'm trying hard to figure out why this simple meal is causing so much concern and downright confusion.

1. Open a can of Heinz baked beans.

2. Stick 'em in a microwave for a minute or so. BTW, you can mix in some Worcestershire sauce before or after heating.

3. Having made the toast at the same time, pour 'em over the toast.

4. Eat.

Not exactly haute cuisine, so why are so many of you 'making a meal' of this?

quote:

Originally posted by flashguy:
I'll have the opportunity to eat beans and toast in the UK next year in June. My church choir is scheduled to spend 12 days there. We'll sing several concerts, one being directed by John Rutter (noted composer).

flashguy

have fun!!!


if you like beer, be sure to sample the Cask Ales at the local pubs,

pubs are usually brewery owned or licensed, so you may have to shop around to find a different brand, (when we went years ago, I visited about a dozen to find an Old Speckled Hen on Cask)


meanwhile, back to breakfast

I make a nice English breaky a few times a year, wife and I both like the Heinz beans,
the hotel we stayed at in London had a buffet style breakfast with all the fixins each morning,

fruit,
tomato(sauteed)
beand
sausages (traditional, not the blood types)
streaky bacon (what we are used too)
Bacon (think thin sliced Canadian)
eggs
taters
and much more

delicious stuff



about that same time my brother found an English book on sausage making, dated to around 1900 or so,

the varieties of Sausages in that book are amazing, and most sound disgusting,,,

quote:

the varieties of Sausages in that book are amazing, and most sound disgusting,,,

To really appreciate the ambience of "unique meals", one really needs to attend an old-time country hog-killing:

Liver - self defined
Lights - Lungs
Chitlins - Intestines
Souse - Meat salvaged from hog head
Pig-feet - self defined

Once you observe the preparation of all of the above and partake of the end products, you will be fortified enough to handle any and all of the world's best food offerings.

quote:

Originally posted by tacfoley:

quote:

Originally posted by flashguy:
I'll have the opportunity to eat beans and toast in the UK next year in June. My church choir is scheduled to spend 12 days there. We'll sing several concerts, one being directed by John Rutter (noted composer).

flashguy

I'm trying hard to figure out why this simple meal is causing so much concern and downright confusion.

1. Open a can of Heinz baked beans.

2. Stick 'em in a microwave for a minute or so. BTW, you can mix in some Worcestershire sauce before or after heating.

3. Having made the toast at the same time, pour 'em over the toast.

4. Eat.

Not exactly haute cuisine, so why are so many of you 'making a meal' of this?

For me it won't be the actual food, but the location that is of interest. (Even I could make the meal in my home.)

flashguy

I made up a recipe that resembled something my mother used to make. Half pound ground beef and chopped onions in a quantity to your taste. Cook till done in a skillet, then add two cans of baked beans (I like B&M) and spices that you want. I use pepper and Mrs. Renfro’s Ghost Pepper Salsa. Goes good on toast and I eat it with eggs and toast in the morning.

quote:

Originally posted by flashguy:

quote:

Originally posted by tacfoley:

quote:

Originally posted by flashguy:
I'll have the opportunity to eat beans and toast in the UK next year in June. My church choir is scheduled to spend 12 days there. We'll sing several concerts, one being directed by John Rutter (noted composer).

flashguy

I'm trying hard to figure out why this simple meal is causing so much concern and downright confusion.

1. Open a can of Heinz baked beans.

2. Stick 'em in a microwave for a minute or so. BTW, you can mix in some Worcestershire sauce before or after heating.

3. Having made the toast at the same time, pour 'em over the toast.

4. Eat.

Not exactly haute cuisine, so why are so many of you 'making a meal' of this?

For me it won't be the actual food, but the location that is of interest. (Even I could make the meal in my home.)

flashguy

'kay. Tell me more about your choir, and where they will be singing - I'm a huge fan of choral music. Off-forum, of course, it you care to do so.

quote:

Originally posted by tacfoley:
<snip>

I'm trying hard to figure out why this simple meal is causing so much concern and downright confusion.

1. Open a can of Heinz baked beans.

Me: As I wrote in the OP, I don’t have a sweet tooth, so prefer the chili seasoning of S&W White Chili Beans to the sweetness of Heinz Beans. Both kinds are in a syrup with significant viscosity.

2. Stick 'em in a microwave for a minute or so. BTW, you can mix in some Worcestershire sauce before or after heating.

3. Having made the toast at the same time, pour 'em over the toast.

4. Eat.

Not exactly haute cuisine,

Me: As I wrote in the very first sentence of this thread.

so why are so many of you 'making a meal' of this?

Here’s my version with black pepper. VERY tasty! Half a can of beans is enough to cover two pieces of crispy oven-made toast:

quote:

Originally posted by Pipe Smoker:

quote:

Originally posted by tacfoley:
<snip>

I'm trying hard to figure out why this simple meal is causing so much concern and downright confusion.

1. Open a can of Heinz baked beans.

Me: As I wrote in the OP, I don’t have a sweet tooth, so prefer the chili seasoning of S&W White Chili Beans to the sweetness of Heinz Beans. Both kinds are in a syrup with significant viscosity.

2. Stick 'em in a microwave for a minute or so. BTW, you can mix in some Worcestershire sauce before or after heating.

3. Having made the toast at the same time, pour 'em over the toast.

4. Eat.

Not exactly haute cuisine,

Me: As I wrote in the very first sentence of this thread.

so why are so many of you 'making a meal' of this?

Here’s my version with black pepper. VERY tasty! Half a can of beans is enough to cover two pieces of crispy oven-made toast:

That's what I do, except it's two slices of toast, a lot more black pepper and Heinz beans in tomato sauce. Nice with chopped-up sausages, or bits of crispy bacon - even all of that. Sets you up for lunch.....!

Where's the spam?

quote:

Originally posted by Southern Rebel:

quote:

the varieties of Sausages in that book are amazing, and most sound disgusting,,,

To really appreciate the ambience of "unique meals", one really needs to attend an old-time country hog-killing:

Liver - self defined
Lights - Lungs
Chitlins - Intestines
Souse - Meat salvaged from hog head
Pig-feet - self defined

Once you observe the preparation of all of the above and partake of the end products, you will be fortified enough to handle any and all of the world's best food offerings.

granparents ran a dairy farm

and 19yrs as a journeyman butcher/dept manager,
35 yrs in the grocery biz (ended that career as a store manager)

very versed in what goes where with animal pieces