07-08-2004, 08:06 AM
07-08-2004, 11:12 AM
If I'm buying a sarnie it's mayo and mustard, if I'm making my own it's unsalted butter and mustard. D
07-08-2004, 12:38 PM
Regular butter, or mayo and Colman's mustard.
07-08-2004, 12:44 PM
depends on the sandwich. In a blt I have mayo but that's the only one. Mustard with turkey, never use butter in a sandwich. Why add the fat? If I do buy butter it's Kerrygold as I'm afraid that Land'olakes stuff is for people who have never tasted anything different.
07-08-2004, 12:48 PM
Same as Annie with mine!
07-08-2004, 03:38 PM
I am still a huge fan of Brummel & Brown spread made from yogurt. It is still the best buttery taste in a half fat form for me D
07-08-2004, 04:44 PM
Nowt! I like 'em Nekked! 8)
07-08-2004, 06:04 PM
When in Canada I use Country Crock Light or mayo whichever I feel like at the time.
Don't like mustard at all. Wife loves it. I think it tastes like sh*t. Not that I've ever tasted sh*t but if I had I'm sure it would taste like mustard.
Don't like mustard at all. Wife loves it. I think it tastes like sh*t. Not that I've ever tasted sh*t but if I had I'm sure it would taste like mustard.
07-09-2004, 08:22 AM
I can't believe it's not butter on most things......however, I can believe it is not butter as it doesn't taste that good but amazingly keeps in the fridge for ages.....
07-09-2004, 09:14 AM
Always butter or marg. Thank goodness I can get Kerrygold and Lurpack here!
Can't stand mayo on sandwiches...now salad cream and cheese and onion crisps do taste good...
Sarah
Can't stand mayo on sandwiches...now salad cream and cheese and onion crisps do taste good...
Sarah
07-09-2004, 02:07 PM
@i cant believe' and mustard on mine and 'I cant believe' and miracle whip on his.
He used to be a salad cream freak but has had to change to the Miracle whip freak over here.
I cant eat em nekked, far too dry.
Mandy
He used to be a salad cream freak but has had to change to the Miracle whip freak over here.
I cant eat em nekked, far too dry.
Mandy
07-14-2004, 11:48 AM
something with "crock" written on it, not quite sure what it is but it tastes okay and seems to last forever. Wife uses Mayonnaise. I resort to butter when I am having a homesick moment, put it on me toast!
07-15-2004, 10:03 AM
I'm still very 1950s and like to spread margarine on both sides of the bread for a sandwich, even if I'm going to use mayo or mustard as well. My girlfriend looks at me in a sort of resigned horror.
We use Becel margarine (not sure if it's available in the U.S but it's very similar to the UK's Flora sunflower marge). Occasionally, if we're going to have something like corn-on-the-cob or popcorn, we'll treat ourselves to real butter. I think I'm becoming much more sceptical about margarine. Although the one we get is not hydrogenated, I'm reading more and more negative things about Canola oil (in the UK rapeseed) and palm oil which is in virtually all margarines, biscuits etc. It could be that moderate use of butter might be better for you in the long run.
Oh...by the way, strangely, I have very little difficulty believing that it's not butter!!
I sometimes dip bread in olive oil which is healthier than any of the above and may contribute to the generally longer lives enjoyed by meditteranean countries.
I hate American mustard and generally use Colman's (which for some curious reason goes under the brand name Keen's) or there are several local cottage industry mustards I like, usually with horseradish in them. I hate it when people automatically assume you want American mustard on everything. I do like some French mustards but miss the fire of English mustard. Sausages and Colmans are a divine combination. When I'm in Britain I buy the Colmans in tubes and carry them around with me in case I bump into a ham sandwich.
As an aside, it seems that English mustard seems to be less popular in Britain. Standard caffs, that always used to have mustard on the table now seem to just keep one, neglected jar under the counter that you have to ask for. My teenage neice and nephew never touch the stuff. Has anyone else noticed this?
For mayonnaise I always try to hunt down Belgian, French or Dutch mayo. It's thicker, creamier, tastier and has a slightly more mustard flavour to it. It's the kind Belgians classically put on frites. To me, it makes Hellman's taste rather homogonised, although I will have it if there's nothing else.
We are both fans of English salad cream. Heinz and Cross & Blackwell are both made in Canada, although I've found a source of Heinz Salad Cream that is made in Britain (an African shop of all places) and it does taste much better - less vinegary.
We use Becel margarine (not sure if it's available in the U.S but it's very similar to the UK's Flora sunflower marge). Occasionally, if we're going to have something like corn-on-the-cob or popcorn, we'll treat ourselves to real butter. I think I'm becoming much more sceptical about margarine. Although the one we get is not hydrogenated, I'm reading more and more negative things about Canola oil (in the UK rapeseed) and palm oil which is in virtually all margarines, biscuits etc. It could be that moderate use of butter might be better for you in the long run.
Oh...by the way, strangely, I have very little difficulty believing that it's not butter!!
I sometimes dip bread in olive oil which is healthier than any of the above and may contribute to the generally longer lives enjoyed by meditteranean countries.
I hate American mustard and generally use Colman's (which for some curious reason goes under the brand name Keen's) or there are several local cottage industry mustards I like, usually with horseradish in them. I hate it when people automatically assume you want American mustard on everything. I do like some French mustards but miss the fire of English mustard. Sausages and Colmans are a divine combination. When I'm in Britain I buy the Colmans in tubes and carry them around with me in case I bump into a ham sandwich.
As an aside, it seems that English mustard seems to be less popular in Britain. Standard caffs, that always used to have mustard on the table now seem to just keep one, neglected jar under the counter that you have to ask for. My teenage neice and nephew never touch the stuff. Has anyone else noticed this?
For mayonnaise I always try to hunt down Belgian, French or Dutch mayo. It's thicker, creamier, tastier and has a slightly more mustard flavour to it. It's the kind Belgians classically put on frites. To me, it makes Hellman's taste rather homogonised, although I will have it if there's nothing else.
We are both fans of English salad cream. Heinz and Cross & Blackwell are both made in Canada, although I've found a source of Heinz Salad Cream that is made in Britain (an African shop of all places) and it does taste much better - less vinegary.