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Post by housesparrow on Apr 1, 2011 6:51:00 GMT
Does anyone remember Sandwich Spread? I loved it as a kid, but possibly because my mum never bought it, so it was a treat when I went to friends for tea. A few years ago I was on a residential course where students made sandwiches from ingredients laid out on a table. There was a jar of sandwich spread so I indulged a whim and used it for my filling. The result was disappointing; it had a tinny, acidic flavour. Childhood indulgences are often best left as memories. |
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Post by Weyland on Apr 1, 2011 10:51:33 GMT
Does anyone remember Sandwich Spread? Has it disappeared in Britain? Heinz Sandwich Spread is alive and well and living in Holland. Several flavours, all OK except the Kerrie one. Never eat anything in Holland labeled Kerrie. It means they've added some ersatz "curry" powder to whatever it is. Vile. (Nothing to do with Kerry Katona.) Strangely enough, I buy HSS over there, but never think to look for it here. There are many other brands as well, including supermarket own brands.  |
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Post by riotgrrl on Apr 1, 2011 14:05:34 GMT
So, I looked at the recipe.
Salad cream is just mayo with mustard then?
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Post by swl on Apr 1, 2011 20:15:14 GMT
Salad Cream is great with chips, egg banjos, crisp pieces, ham, er, chips again.
It just seems a bit more tangy than mayonnaise which seems bland in comparison.
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Post by bonbonlarue on Apr 1, 2011 20:16:00 GMT
My Mother used to love Sandwich Spread...we always used to call it 'sick sandwiches'
Then they brought out Cucumber pread which the children loved..but they discontinued it...bugger....
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Post by riotgrrl on Apr 1, 2011 20:55:47 GMT
Salad Cream is great with chips, egg banjos, crisp pieces, ham, er, chips again. It just seems a bit more tangy than mayonnaise which seems bland in comparison. That's the mustard. Nobody has yet challenged my assertion that salad cream is just mayo with mustard. |
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Post by everso on Apr 1, 2011 21:19:41 GMT
Salad cream: spirit vinegar, vegetable oil, water, sugar, mustard, salt, egg yolks, modified cornflour, xantham gum and guar gum as stabilisers, and riboflavin for colouring
Mayonnaise (if you make it yourself): Olive oil, vinegar or lemon juice, egg yolk, seasoning.
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Post by riotgrrl on Apr 1, 2011 21:22:25 GMT
Salad cream: spirit vinegar, vegetable oil, water, sugar, mustard, salt, egg yolks, modified cornflour, xantham gum and guar gum as stabilisers, and riboflavin for colouring Mayonnaise (if you make it yourself): Olive oil, vinegar or lemon juice, egg yolk, seasoning. Basically they're both based on egg yolks and oil. I think all the cornflour and xanthum gum stuff is just propaganda. Of course things in a bottle have stuff put in to make them last. Essentially they are the same product, except salad cream has mustard. |
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Post by jean on Apr 1, 2011 21:24:17 GMT
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Post by everso on Apr 1, 2011 21:34:32 GMT
Salad cream: spirit vinegar, vegetable oil, water, sugar, mustard, salt, egg yolks, modified cornflour, xantham gum and guar gum as stabilisers, and riboflavin for colouring Mayonnaise (if you make it yourself): Olive oil, vinegar or lemon juice, egg yolk, seasoning. Basically they're both based on egg yolks and oil. I think all the cornflour and xanthum gum stuff is just propaganda. Of course things in a bottle have stuff put in to make them last. Essentially they are the same product, except salad cream has mustard. And sugar. |
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Post by riotgrrl on Apr 1, 2011 21:36:31 GMT
They're just the kind of shite you find in commercially available products of this nature. Everso's listing of them, as if they were integral ingredients, was the propoganda. They're the same thing, only salad cream has mustard. Admit it Jean. |
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Post by jean on Apr 1, 2011 21:39:33 GMT
You mean ev's got shares in a salad cream business?
Mayonnaise is bland -swl said so- although a better word is subtle.
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Post by riotgrrl on Apr 1, 2011 21:41:26 GMT
So your mayo is bland?
Add some mustard and sugar.
Suddenly it's SALAD CREAM. HOORAY!
Add some capers.
Suddenly it's TARTARE SAUCE. HOORaY!!
This speaks to the superiority of mayo.
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Post by housesparrow on Apr 2, 2011 7:36:27 GMT
Surely salad cream doesn't contain eggs, thus making it suitable for vegans?
My dad made me laugh (I must, surely, have been under 10 to find it funny?) when eating fish in a restaurant and we were offered home-made tartare sauce. Out of the waiter's hearing he quoth:
"I knows what goes in the sauce tartare:
'Tis the left over veg from the night befare."
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Post by aubrey on Apr 2, 2011 8:49:19 GMT
The idea of a parent coming out with a joke is usually enough in itself: as a child, you want to encourage them.
No eggs in salad cream. Water, oil and vinegar, plus sugar and seasonings.
You might be able to get a similar effect by adding vinegar to mayonnaise, but why would you bother? Salad cream is cheaper, for one thing.
You know that grated cheese you can get from supermarkets? You can squeeze it into a big piece and then slice it. This was a Viz Top Tip, but it's the same principle.
Mayo is more versatile, I'll give you that. But salad cream has it's place.
Trying to make it would also be a lot like trying to make ketchup, or even tomato soup - if you're going for the heinz flavour, or some other canned or bottled, you will spend ages and not get close: home made tomato soup might actually be better than heinz, but it's not the same.
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Post by Alpha Hooligan on Apr 2, 2011 11:33:40 GMT
FACT - Mayo is salad creams bitch. (Oh, I bought some sandwich spread last year, and it didn't seem as nice as I remembered...bit disapointing really).  AH |
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Post by everso on Apr 2, 2011 14:41:12 GMT
I'm pretty certain that your taste buds alter as you get older and what seems fab when you're 10 is vile when you're 40. Nothing to do with the food itself. I remember the smell of tea when a new packet of P.G. Tips was opened. It was so strong, almost an oily smell. Every time I open a new packet of P.G. Tips nowadays, I give a big sniff but it's never the same. Just a weak tea-like smell that does nothing for me.  |
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Post by Weyland on Apr 2, 2011 14:48:31 GMT
I'm pretty certain that your taste buds alter as you get older and what seems fab when you're 10 is vile when you're 40. Nothing to do with the food itself. I remember the smell of tea when a new packet of P.G. Tips was opened. It was so strong, almost an oily smell. Every time I open a new packet of P.G. Tips nowadays, I give a big sniff but it's never the same. Just a weak tea-like smell that does nothing for me. I know what you mean, Ev. I think freesias smell strongly of high-quality tea. Anyone else? [My favourite flower, by a long way.] |
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Post by everso on Apr 2, 2011 14:56:50 GMT
I'm pretty certain that your taste buds alter as you get older and what seems fab when you're 10 is vile when you're 40. Nothing to do with the food itself. I remember the smell of tea when a new packet of P.G. Tips was opened. It was so strong, almost an oily smell. Every time I open a new packet of P.G. Tips nowadays, I give a big sniff but it's never the same. Just a weak tea-like smell that does nothing for me. I know what you mean, Ev. I think freesias smell strongly of high-quality tea. Anyone else? [My favourite flower, by a long way.] Freesias don't have any scent to me, Weyland. I was once told by a flower arranging expert that being able to smell the scent of freesias is a genetic thing. Don't know how true that is, but I certainly don't get any scent from them. They are lovely flowers, I agree, but my favourite is the rose. Especially if they have a strong scent. Oh, and not a single red one. If anyone's thinking of buying me a single rose, don't bother. I want a whole bunch, thank you very much you bloody cheapskates. |
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Post by aubrey on Apr 2, 2011 15:27:52 GMT
Haven't you said that about roses before? What about if we all get you one? (we meaning an imaginary group of people who may buy you roses. Imaginary to me, I mean; though you probably know enough.... oh, you get the idea, don't you?)
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