TheShavingofOccam123: What happened? Did France run out of sea salt?
Tomfoolery Rules Over Logical Living: Subby has low standards. I'm still waiting for the great taste of Worcestershire Sauce in a soft drink.
brantgoose: I have never understood the appeal of "sea salt".
Jon iz teh kewl: [www.plaidstallions.com image 450x282]
brantgoose: To quote my Sister, "Brother, you are weird." (To be precise, she was quoting Sally Brown's "Big Brother, you are weird.")Chocolate goes with many odd flavours. It's great with another Central American product, chili pepper, for example. I use chocolate powder to make my homemade taco powder browner and sweeter. No need to add sugar because a very small amount of chocolate will make a bowlful of chili powder much less pungent and hot. Many people are familiar with molé sauce, a Mexican development of this idea, perfected over a thousand years or more.But I do not think cheese and onion would be a natural.And yes, I have heard of Walker's Cheese and Onion. In fact, I believe that I've had them. Back when we had a Marks & Spencer store, I bought quite a few food items including their Curry and Cheese and Onion crisps, some lovely Petit-fours from the freezer, and a number of other typically British foodstuffs including tins of Bubble-and-Squeak (cheese and onion lovers should know about this!) and Battenberg cake.The British have a reputation as lousy cooks (partly due to the War and its grave economic aftermath) but they make some wonderful eccentric or plain sensible dishes that are at home in Great Houses and modest cots alike.As the French run to stylish nothings and artful simplicity, the British run to substantial, hearty comfort foods that you can't live without although you know you should. No wonder they carry small grocery stores in their baggage.Once you are addicted to ketchup or HP sauce, you will never taste food again. And they have a number of sauces and relishes that are better than either of those, either plundered from the Empire or invented on their own.
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