With you on the Yorkshire puddings and Christmas dinner, but I will go further: they belong on every roast dinner, and those who say they just belong with beef are miserable traditionalists who don't understand the joy a little frippery of batter can elicit! 😂
I never eat cadburys now although I grew up on it and it was my default chocolate. All I taste now is vegetable oil, Tony’s is so much nicer - as it should be at the price!
Yes to Mutti. There aren't many must have brands in my cupboard but these are one.
Tinned anchovies. 3 years ago in Rome I ate the best anchovy I've ever tasted, Codesa Cantabria. I brought one tin back (it cost a lot) & I've been looking for them ever since & on a mission to find others just as delicious. Conservas Catalina are stand out stunning too.
Thank you for the reminder about rice. I don't think many people are aware; it's a tough one as many parts of the world rely on it.
I forgot to say...I love the sound of the Symplicity products. A big yes for calling them vegetable based, not plant based, a phrase that has always annoyed me.
The baked bean recognition is real. I only by Branston ones now; my grandmother died when I'd just left school and I seriously over-cooked the beans I was heating when I got the news, but ate them anyway. Heinz beans to me now taste of the death of the person I loved the most, and I really can tell the difference when they come in cafe cooked breakfasts.
I really enjoyed this piece! And I agreed with a lot. Maldon sea salt on a chocolate dessert is a must. And crepes ARE the only acceptable pancake to serve on pancake day. With lemon and sugar.
Garofalo or Rummo pasta - agreed. I'm coeliac so have to have the gluten-free versions. So many GF pastas turn to sludge when you turn your back, but those two are nearly as good as I rememberproper pasta being. Barilla is OK for me, too.
Mutti - the contents are brilliant, but the bloody cans don’t stack so if you buy industrial quantities as I do, you risk an embarrassing death by avalanche of Polpa. (But that won't stop me buying them; thet are worth the risk.)
Nodding my head (salt in sweet foods), widening my eyes (Nice Rice), gritting my teeth (Yorkshire pudding for Xmas dinner), licking my lips (crepes for Pancake day) … This post was a real facial workout!
The 'benchmark flavour' concept is so real. I got into an argument last week about soy sauce brands and realized I've been gatekeeping Kikkoman my whole life lol. The bronze-die pasta point is intresting too, once you taste the diference in texture its hard to go back. Curious about the Nice Rice tho, haven't seen anyone tackle the methane issue from that angle.
I prefer Stokes tomato sauce and Mayonnaise. Try it! And I now have a new list to try, although not holding out a lot of hope here on the Cornish moors…..
With you on the Yorkshire puddings and Christmas dinner, but I will go further: they belong on every roast dinner, and those who say they just belong with beef are miserable traditionalists who don't understand the joy a little frippery of batter can elicit! 😂
I never eat cadburys now although I grew up on it and it was my default chocolate. All I taste now is vegetable oil, Tony’s is so much nicer - as it should be at the price!
💕💕💕
Yes to Mutti. There aren't many must have brands in my cupboard but these are one.
Tinned anchovies. 3 years ago in Rome I ate the best anchovy I've ever tasted, Codesa Cantabria. I brought one tin back (it cost a lot) & I've been looking for them ever since & on a mission to find others just as delicious. Conservas Catalina are stand out stunning too.
Thank you for the reminder about rice. I don't think many people are aware; it's a tough one as many parts of the world rely on it.
I forgot to say...I love the sound of the Symplicity products. A big yes for calling them vegetable based, not plant based, a phrase that has always annoyed me.
The baked bean recognition is real. I only by Branston ones now; my grandmother died when I'd just left school and I seriously over-cooked the beans I was heating when I got the news, but ate them anyway. Heinz beans to me now taste of the death of the person I loved the most, and I really can tell the difference when they come in cafe cooked breakfasts.
It’s so extraordinary what a familiar flavour can do emotionally
I really enjoyed this piece! And I agreed with a lot. Maldon sea salt on a chocolate dessert is a must. And crepes ARE the only acceptable pancake to serve on pancake day. With lemon and sugar.
Team crepe!
Garofalo or Rummo pasta - agreed. I'm coeliac so have to have the gluten-free versions. So many GF pastas turn to sludge when you turn your back, but those two are nearly as good as I rememberproper pasta being. Barilla is OK for me, too.
Mutti - the contents are brilliant, but the bloody cans don’t stack so if you buy industrial quantities as I do, you risk an embarrassing death by avalanche of Polpa. (But that won't stop me buying them; thet are worth the risk.)
Nodding my head (salt in sweet foods), widening my eyes (Nice Rice), gritting my teeth (Yorkshire pudding for Xmas dinner), licking my lips (crepes for Pancake day) … This post was a real facial workout!
The 'benchmark flavour' concept is so real. I got into an argument last week about soy sauce brands and realized I've been gatekeeping Kikkoman my whole life lol. The bronze-die pasta point is intresting too, once you taste the diference in texture its hard to go back. Curious about the Nice Rice tho, haven't seen anyone tackle the methane issue from that angle.
Hard agree with Samuel on the Bisto front!
I prefer Stokes tomato sauce and Mayonnaise. Try it! And I now have a new list to try, although not holding out a lot of hope here on the Cornish moors…..