Three things not available, not common or not known in North America
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Greggs bakery, sausage rolls and salad cream.
Straight out the oven as Iceland (U.K. supermarket) have exclusives like Greggs made frozen sausage rolls, etc... so even if they aren't open, you can still get your pasty craving fixed.
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@svend i had a couple of sausage rolls for lunch today too
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@pip-bip
Were they warm, they always taste better warm. -
@svend defintely warm. i could never eat them cold
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@pip-bip
I can tolerate them cold but ye', I know what you mean.
It's now time for a very large vodka and Redbull (I need the alcohol hit). -
@svend i'll leave the vodka and red bull to you.
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@svend ive got freekeh for dinner
seems i have to cook it pretty much like rice
no idea what it tastes like
im basically letting dr google tell me how to make dinner tonight
and adding falafel to whatever it says
if i never post again i poisoned myself and diedque sera sera
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I miss pastry foods. Hard to find here, so far.
Last night I made one of my favorites for us. Sauté a whole bunch of chopped onion in Sesame oil in a saucepan. Carmalize them just a little. At the same time, slow fry some pork belly and then shred it into the pan. Then toss in a can of WM Black Beans (no salt) and a bag of prepared Uncle Ben's (He's still my uncle and fuck PC) rice. Add a 1/4 can of water to clean out the bean stuff. I sometimes add a good bit of Garlic Powder (instead of salt) and Mrs Dash Original (instead of pepper). Full 4 servings of heavy comfort food for less than $6.
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@farscythe said in Three rings not available, not common or not known in North America:
if i never post again i poisoned myself and died
Not pertaining to you, or this comment specifically. But this is always an interesting comment style to me. The potential morbidity of "the final post" due to "such and such" always strikes me as a fucking fantastic way to check out of a "thing". Like, what a radical way last post, last momento, last plip de vie to leave everyone else. And such an offhanded challenge at Fate. It is the "hold my beer" of writing and I love it. That being said, hope to see more posts my dude.
'88 AMC Eagle, '15 Husky FE350S -Oppo Never Dies!
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@sn4cktimes eh...i just like being over dramatic
anyways...i have a lead belly and could probably eat anything and be fine
the real concern is me poisoning the missus and her murdering me for itque sera sera
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@svend Here is one American that watched Still Game too many times, so he’s very aware of all three - although I have no idea what salad cream tastes like.
We have an Australian bakery here and they make pies and sausage rolls. Sausage rolls are ok - not crazy about the seasoning they use in the meat. The pies are heavenly - steak and gravy, steak and mushrooms and Guinness beer, lamb and rosemary, shepherds pie - and my only issue with them is that they seem to be meal sized and I always want more than one.
Waltzing Kangaroo
(970) 568-8817
https://goo.gl/maps/2zX4SsA5bfmu5eW7A -
@farscythe
I had to look up what 'freekeh' was, it's the grain known in English as durum wheat or pasta wheat.
Apparently it's nutty, almost smoky. The grains are chewy with a fluffy texture.
Sounds curious but I don't like the sound of chewy and fluffy. Fluffy yes, but chewy. Hmmm. -
@svend i figure its something like couscous....but coarser
find out soon enough...lol -
North America is a big place, so while parts of it may have no clue what those things are, they may be common in other parts. Well, except the salad cream. Instead, we have a nearly infinite variety of salad dressing. Having never tasted it myself, I found one reference that compares it to Miracle Whip with a bit of mustard with a thinner consistency which is closer to dressing than spread. Sounds tasty.
Sausage rolls in our area are more likely to be found in Kolache form with a leavened dough (often a sourdough).
Other varieties include pigs in a blanket and even boudin rolls.
Boudin is a sausage made with pork and rice. An interesting variant of the typical meat-only sausage. This is something that's hard to find outside of Louisiana and Texas.Dang. Now I'm hungry.
Never discount the possibility that you might live through it.
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@musashi66
Salad cream is a lot like mayonnaise but has more vinegar than mayo and mayo has more oil than salad cream.
As the name suggests, it's great on salads but also in sandwiches, etc...
When your in next, ask if they do an apple and hog roast sausage rolls. The apple adds a touch of sweetness and a slight change in texture.
A Cumberland sausage roll is nice as the Cumberland sausage is a rather peppery sausage and lends itself well to spicing up the sausage roll a little.
Oh, also a chicken and vegetable pie with a nice creamy chicken gravy.
A good pie size is about the size of the palm of your hand. -
@svend I'll have to find Salad Cream once and give it a try. I love mayo way too much, and load up on Euro-mayo at a Bulgarian store in Denver. I get either Serbian brands, or Thommy.
These pies are palm sized
Unfortunately, no variation on sausage rolls. The pastry on them is excellent, the meat is just slightly weird to me. They have a chicken and white gravy, and they do some more seasonal pies. They currently have turkey/cranberry/brie one for November.
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@bicyclebuck
Salad cream is like mayonnaise like scones are to Americans biscuits.
Similar with a slight change in the recipe. Salad cream has more vinegar and less oil than mayonnaise.
Sausage rolls use a puff pastry, cooked are golden in colour and the crust flakes quite readily and so rather messy to eat.
Ye', we had this the other day regarding 'pigs in blankets', ours being chipolata sausages wrapped in streaky (American style) bacon.
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@musashi66
Yep, they look like proper pies.
They are great as you can have them for lunch at home, office lunch at your desk, dinner or simply walking down the street.
I see they also do vanilla slices aka custard slices. For me, my trick is to turn it on it's side. To eat it how it sits, your teeth push the two pastry slices together and so the custard centre wants to come out.
Turn it on it's side, the custard stays inside.
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@farscythe just a thought I'd ramble out.... I think having the last thing a person writes being so final, but so banal, is just... kind of perfect?
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@svend there's only one supermarket chain I know of that reliably carries salad cream, and their closest location is about 50 miles away
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@svend it's almost like what we call a mille-feuilles (thousand-sheets) but with less than a thousand sheets in this case, here is what is usually looks like here :
It's still a mess to cut even with less custard, which is especially annoying when you buy then in a big square at the supermarket (they can be even bigger than this) :
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@jb-boin
ye', looks very similar. Ours is just two sheets of pastry.
Ye', they are messy enough to eat, they are always sold pre-cut. I could only imagine the mess trying to cut into one. -
Also scotch eggs, pork pies and more.
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@svend said in Three things not available, not common or not known in North America:
Salad cream is a lot like mayonnaise but has more vinegar than mayo and mayo has more oil than salad cream.
Wasn't it threatened with being discontinued a few years back?
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Missing from the supermarkets in the USA is suet. This rules out quite a lot of dishes, both sweet and savory. Lard is only sold among the "ethnic" foods (as "manteca" -- also the name of a town in Calfornia).
