kamahinaohoku

nona1 - Kosher salt is not a brand name. It's a larger grained salt than regular iodized table salt. Regular salt has a cubic crystal shape. Kosher salt is composed of many cubes stuck together. With its large surface area, it can absorb more moisture than a similar sized cubic salt crystal. This makes it ideal for curing meats, which involves absorbing blood from the raw meat.

To me it's taste is stronger (somewhat like sea salt). Which is perhaps why it's used in the recipe, to stand up to the tase of the curry and chutney?

GreenDragon

Well, on my recent trip to the UK I tried Pret a Manger for the first time, and it was great! I really liked the smoked salmon and cream cheese sandwich

I also tried something awful (not at Pret) called a Hog Roast Bap at an outdoor event. Ugh! It was half-boiled fatty pork with applesauce on it, squishing out of a bun. It was disgusting. didn't eat much of it. I was imagining something like a bacon sandwich (UK bacon) or the like.

cmt

This thread is full of surprises for me. I thought people who ate sandwiches on soft soft white bread just did so because they were not fussy and would eat anything as "fuel," not becaseu they actually LIKED soft white bread. I guess if I don't like mayonnaise, and I don't eat butter on cold sandwiches, I'd better avoid most sandwiches in England. Can you easily get good rye bread in England? Or crusty Italian/Frenc/Spanish/Greek bread, or is it mostly soft white bread?

alya

cmt

Bread in England is different to bread here in the US.

Yes you can get a good variety of bread, and a good bakery will make you a sandwich of your choice with no mayo or butter.

It took me a while to find a bread that I liked (US bread is sweet compared to UK bread) We now eat 7 grain although DD prefers 12 grain.

GreenDragon

Baguettes are all the rage in London, judging from my trip last month. You'll be fine with those

amelie

I just wanted to add that you can find brown sauce (HP) in the US. We get it (and other British items) at World Market (called Cost Plus at some locations). http://www.worldmarket.com/index.htm

And my Scottish husband always puts brown sauce on his bacon rolls.

~amelie

jody

Bread in UK is very good..I wish we could find a granary loaf in the US. Fortunately , we have several European style bakeries around us!

MissPrism

Why do Americans have this horror of butter?

What could be nicer than hot buttered toast, buttered crumpets with the butter oozing into the holes, good sandwiches with butter and filling?

amelie

Americans don't fear butter (have you seen our waistlines... sorry, bad, distasteful, sterotypical joke..but still).

Butter on crumpets, mmmmmmmmmm.

But butter on a cold turkey sandwich? I don't think so.

MissPrism

It must be one of those great international mysteries

I love a nice slice of bread with butter on it.
Popping a bit of turkey or ham on top, is fine by me.

Of course, there's the other great mystery, the American love of ice.
Ice is frozen water. I don't dilute my drinks with ordinary water and see no reason to dilute them with frozen water.
I recently saw an incident where a Belgian woman asked for water in an American owned restaurant. The glass came with ice in it and she sent it back.

Anyway, back to sandwiches. I don't think that you can't beat a nice bacon butty.

wombat7

Marmite, cheddar cheese (old), and sliced toms on toasted granary bread

flup

Yes, the bacon bap is yummy, but must have British bacon done crispy, a fried egg, (yolk not too runny as it runs down your arm,) and topped off with fried sliced mushrooms. Delicious!
I also love the crispy strips of bacon you get in the States, but can anyone tell me what happens to all the round bits!

Carrybean

They York ham sandwich on whole meal bread at Harrods' Punch Cafe that came with a wonderful spinach salad. Also had a great tandoori chicken sandwich at at pub in Sloane Square a couple times but they didn't have it on the menu last this past June.

Love prawn sandwiches.

mm

How does one make a typical prawn sandwich? Ingredients?

Thanks,

mm

tudorprincess

Love the prawn sandwiches! Don't remember what all was on it but the one I had at Hampton Court Palace had mayo.

mm

Re: prawn sandwich: open-face or closed?

Hot or cold?
Can Shrimp or fresh?
type of bread?
Herbs???

I love shrimp (the types I'm familiar with) and would love to build and present a special treat to my friends.

Thanks for details.

mm

flanneruk

The easiest way to make a prawn sandwich is to go to Marks + Spencer and buy one.

Failing that, let's remember that sandwiches can't be open-faced (those Scandinavians might put stuff on bread, but we invented sandwiches, we don't do that, so they're not sandwiches). The only hot ingredients allowed are bacon, egg, sausage or roast meat. Anything else is an invention by fast food companies.

Prawn sandwiches need prawns. The prawn/shrimp thing is THE greatest transatlantic linguistic confusion (apart, of course, from fanny and suspenders). Prawns are very light pink when shelled, about quarter to half an inch wide (anything bigger is the kind of stuff only foreigners eat) and are generally bought chilled, frozen or from the fish counter at a big supermarket. As far as I'm aware, you can't get fresh prawns here: their catching grounds are all thousands of miles away. I've never encountered a prawn with a taste, though they usually get closer to having one the smaller they are.

Next you need proper brown bread. Normal Hovis is OK, but they keep on messing about with it and you'll often get unnecessary seeds added these days. What's absolutely NOT OK is the stuff they keep on giving you in America that tastes as if it's had about two pounds of sugar added. Even added wheatmeal is better in a prawn sandwich (or under any circs) than that, and the essential thing is to have any kind of proper bread if you can't get ordinary English brown.

Spread both sides with butter. Real, left out from the fridge for half an hour, unmessed-about with butter. Best with salty English or NZ butter, but in a lot of the North they prefer lactic (marketed as, or looking like, Lurpak). Shameful to admit though, this is one of the few sarnies that's not ruined by substituting mayonnaise. BUT it has to be junk mayo from a bottle. Proper home-made mayonnaise, or mayonnaise based on interesting oils, ruins a prawn sarnie.

If you're a health nut, add a leaf of lettuce. Whatever, cram the sandwich with prawns, and sprinkle with lots of WHITE pepper. Foodies sometimes add a bit of lemon juice, but this looks affected if you're gulping it down on the tube.

No herbs.

Not to be confused with shrimp sandwiches. Made with shrimps (NOT "shrimp&quot: brown things, a few millimetres wide, sometimes sold potted (ie, preserved in butter). Phenomenally tasty, and it's a waste to eat them in a sandwich. Eat them as they are, with a bit of brown bread and butter on the side

Bigal

Dear flanneruk...so shrimps is the word in Blighty. Well in the US shrimp is plural and singular. Like fish is both plural and singular. Or do you say fishes?

Oh we do say shrimps in that we might describe a bunch of short people as a bunch of shrimps.