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Two slices of fresh granary bread (I think this is rye in the US).
Cheapy laughing cow cheese spread
Spring onion
Heinz Ploughmans pickle (Branstons is shite)
Cracked black pepper.
Quorn Deli chicken flavoured wafer thin slices (2-4)
One slice of vintage farmhouse mature cheddar
cracked black pepper.
Lettuce (not iceberg)

Spread the cheese spread thickly on each slice of bread.
Chop Spring onions up nice and fine and sprinkle into the cheese spread, add pepper onto the surface of the cheese spread too.
Layer of Ploughmans pickle.
Slice Of cheese
Lettuce
Quorn slices.

Put the pieces together and you have a really great sanmmich which might kill you with it's calorie count.

I enjoy Laughing Cow cheese, too bad I can't have it. It sounds good.

Why can't you have it?

That sounds scrumptious. I need to find out where I can buy Quorn around here...

the quorn i've had has been pretty forgettable... has a funny dry texture...
i prefer tofu... but you gotta drown that shit in tonnes of sauce .... deep fried tofu with curry sauce.... mmmmmmm......

Tofu is like crack to me. I can eat it plain and uncooked out of the container.

Replace the quorn with thin slices of chicken.

Fuck no.

I am Nam by the way. I was amending my original idea for those who eat meat.

eviltoastman";p="777177 wrote:Replace the quorn with thin slices of chicken.

Shaina";p="777179 wrote:Fuck no.

Right. It should be slices of steak.

Steak wouldn't work with the spring onions.

Jeff... you need an avatar

and I have yet to see any sliced chicken substitutes in the regular grocery store.
I'll have to check out the whole food place.

eviltoastman";p="777194 wrote:Steak wouldn't work with the spring onions.

Well fuck the onions then...

When you say spring onions, are you talking about scallions?

I get quorn deli slices now an again. They don't sell it in the US though.

http://www.quorn.us/

Jeff";p="777201 wrote:

eviltoastman";p="777194 wrote:Steak wouldn't work with the spring onions.

Well fuck the onions then...

When you say spring onions, are you talking about scallions?

I guess so. They look similar.

Is that you in the background Jeff??

We have limited veggie supply here.

eviltoastman";p="777207 wrote:

Jeff";p="777201 wrote:

eviltoastman";p="777194 wrote:Steak wouldn't work with the spring onions.

Well fuck the onions then...

When you say spring onions, are you talking about scallions?

I guess so. They look similar.

Scallions aren't their own kind of onion, they're just immature. Do spring onions have a bulb at the root end?

These are what we call "shallots":


These are what some call "shallots", but we call "eschallots":


I hope this has been helpful for everyone concerned...

Ok, we call those things up top "Scallions" and the things on the bottom "Shallots".

That's what I thought.

I multitask with them in certain dishes, particularly cream-based pasta dishes, using the whiter end instead of onions at the beginning, and then adding the greenery together with some fresh herbs right near the end.

judasmuppet";p="777444 wrote:These are what we call "shallots":


These are what some call "shallots", but we call "eschallots":


I hope this has been helpful for everyone concerned...

Spring onions and shallots to me.

These are spring onions for me:



I've also heard them referred to as "salad onions".

Spring Onions...

judasmuppet";p="777541 wrote:These are spring onions for me:



I've also heard them referred to as "salad onions".

European or Sydney thing? Those are salad onions. Man.

I think it's a NSWelsh thing.