Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
66
Perhaps another for the UK/US thread. Mention of pickle in the UK will generally will mean a Branston type pickle. Dill pickle will usually say dill pickle
By the by, when I was writing my book about food during the Great War, I was greatly helped by the Canadian National Archives. In particular, it was happy for me to use photos in their collection without any charge (whereas the Imperial War Museum in London wanted to charge me silly money). So, I have a number of photos of Canadian troops in food situations, including a lovely one of a guy standing next to a big stack of cases of âmixed picklesâ. Itâs this one:
Amen. I like Asiago and sour cream. This may be a possibility for next weekâs mothers day gathering.
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Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
71
Actually, it isnât. But itâd be interesting if it was, to see which bits of Canadian culinary language fall on the UK, US or specifically Canadian sides of the divide.
The curried chicken mayo salads, and a Jamaican curried chicken salad with mayo and mango or pineapple is made by some Canadians, but it isnât too common to see curried chicken in a sandwich on a menu , at least not in Toronto or southwestern Ontario, where I am based.
The curried chicken salad at Ontario Whole Foods locations, served by weight, is always available at the deli or in container, next to the Sonoma Chicken (mayo) salad that contains grapes, also sold by weight .
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Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
77
Certainly. As youâll have noticed in my original contribution my primary disappointment was that it was not what I was expecting. Had a British outlet advertised a âchicken salad sandwichâ and had served me a âCoronation chickenâ sandwich, Iâd have been similarly disappointed.
FWIW, vafarmwife and several others have kindly sent me copies of the posts now hidden. My thanks for that. I wouldalways prefer to see posts, even unpleasant ones or ones which are just complete tosh, on view but a moderator has told me that they are in breach of forum guidelines so will remain out of general view. Iâm not going to comment further on those contributions to the thread and regard it as dealt with and closed.
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Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
78
My apologies. Appreciate that it has given offence and that was most certainly not intended.
I make an âasianâ chicken salad that started as a riff on Whole Foodsâ spicy chicken salad â chicken, mayo. scallions, finely diced red onion, sriracha, sesame oil, and a splash of rice vinegar, with a bit of cilantro to finish. Sometimes Iâll add some broccoli slaw or water chestnuts for a bit of crunch.
I do love âplainâ chicken salad too - poached chicken, mayo, red onion, lots of pepper. If I buy it at the grocery store, it has celery. If I make it at home, I leave it out.
I donât know if tuna salad counts here, but my favorite kind has no mayo but does have a kick â red onion or shallot, oil-packed tuna, pepper, minced serrano or other green chilli, and a squeeze of lemon juice. A bit of cilantro too if I have it on hand. Makes a great sandwich on soft white bread, but also really good on hearty toast.
Agreed. Leftover ham is spongy after being frozen, but turning it into potted ham obviates the texture problem.
A lesser-known spread, that works well when layered with potted ham in a sandwich is Benedictine. Recipes abound. It includes cream cheese, cucumber, and some form of onion.
Curried chicken salad sandwich with all the things!
All the leftover things. Chicken alla Diavola, avocado, mango, pepper jelly, dries shallots, rye bread from my pastrami episode, roasted pine nuts, limp celery (ârefreshedâ), Dukes mayo, last of the parsley, a dry (not dried) lime, some Jamaican curry powder,
