It said it was instant on the label. All that was needed was for the requisite amount of chilled milk to be measured and added to a bowl and then the packet added to the milk. This then was to be supplemented with a sweetener of choice to the taste of your choice to be added before whipping on medium speed with a whisk or blender for two to three minutes. This is then to set (ideally chilled) before serving. I think someone needs to consult their dictionary on the definition of “instant.”
I have written on the subject of sandwiches in the past: More Than Something Between Slices of Bread and Crusty Perfection. In addition, I have posted several recipes for this dietary staple of the Western diet. I have seen these creations at all levels from slapped together “on the go” food to gourmet treats.
One origin story behind this food is that the Earl of Sandwich ordered that he be brought sliced cooked meat between slices of bread so that he wouldn’t have to leave the gaming tables. While it may well be the root of the English name for the stuffed bread snack/meal, I doubt that historically that this was the origin of the food itself.
English sandwiches, in my experience are rather lack-luster, even if they were “invented” here. When I first moved to England, virtually all sandwiches were bread and butter with something else in between. Well, at least they all had butter or margarine on them. Other condiments were possible, but seemingly rare. Subway and the like were yet to make in-roads, and burgers were a confusing buy.
Yes, burgers were generally called beef burgers, after all they contained no ham. A vegetable burger was a beef burger with lettuce on it. Wimpy was around with by American tastes a rather odd flavour, and McDonald’s hadn’t conquered the world as yet.
I find the Dutch terms interesting as well – bread and butter and sandwich are the same word. “Bread and ham” is another linguistic description , as is “invested bread.” In Afrikaans – “closed bread” seems to sum up the dish. I am no expert on the languages, but my rudimentary understanding of them does applaud their accuracy.
Some sandwiches have outstanding bread, others luscious fillings, and yet others lovely sauces. Fellow blogger Fandango has a regular feature where he asks a provocative question. I would like to give you one of my own today. It is a philosopical matter of sandwich theory. Is a good sandwich one in which the internal ingredients are the most important, and the bread merely a delivery system, or is it about the bread, and the filling is only to augment to flavour? Let me know your take on this classic.
I have really started to get in on this whole gardening thing, and the idea of growing stuff to eat is fascinating to me. I have started to grow tomato plants from a single slice of tomato, and celery from the bottoms of the stalks. Another area I have started experimenting with is sprouts. I watched a couple of YouTube videos, and decided to try popcorn sprouts.
I took 1/4 cup of relatively old popcorn kernels and put them into 500 ml of warm water in jar and covered it with a tea towel. After soaking for a day, I drained it, and put fresh water in for another 24 hours. I repeated this for three days, and then placed the kernels (some showing a bit of root) into a sprouting tray, and filled it with water just below the kernels. I covered it with the the “black out” top and changed the water every two days for 10 days and got the sprouts in the photo. Having used older corn I got about 70% germination, and the kernels grew at differing rates.
All in all it produced about 1 cup of sprouts which were a little fibery but as sweet as any corn on the cob I have ever had, and in fact the yellow-green sprouts tasted like corn on the cob. I was a nice addition to my salad.