EDIT: I got it wrong sorry. There was a post on Reddit with similar looking rolls from Bristol.
The photo was posted to Reddit at least a year ago, and was apparently from an English pub that wanted to sell ‘real’ pub snacks again. The roll cost something like £1.50, where most snacks like this go for around £5 or more.
There was a big discussion on the landlord’s chopping skills, but he claimed that it was really popular 👍
On a side note, I’d really enjoy that roll, as long as it’s got a bit of butter so it’s not too dry 🙂
Even more terrifying. It means multiple people in multiple places have decided that that’s a reasonable thing to sell to people wanting to buy an edible sandwich.
I could fix this. Grill the onion in a little butter with some garlic salt and pepper, add some center cut bacon, go with either a mild cheddar or maybe a Colby jack, slice it thin and layer it through so it melts a bit and you’ve got yourself something.
Raw onion can be good. An onion and cheese sandwich, while unusual, could be good. The issue isn’t necessarily the ingredients, it’s the ridiculous thickness of the block of cheese and the onion. Even a nice sweet onion would be rough if it’s that thick, and that cheese is going to be tough to even bite through.
Never heard of cheese curds? Take that same block of cheese from the sandwich chop it up batter it then deep fry it and you have a delicious socially acceptable appetizer. Hell, it would be a small portion size for that appetizer.
The best cheese curds are the squeakiest. I think this debate is a Canadian v Midwest American one but either way if someone wants to deep fry my cheese curds before putting them on my poutine I’m not gonna argue that heart attack.
Gotta love the state fair cheese curds that can make you actively feel your arteries clogging. Probably makes your heart run like an F250 stuck in ecoboost mode on a steep incline but they’re delicious.
“Natural byproduct of the cheesemaking process” is the key term here. They don’t chop up blocks of cheese to get curds, curds are curdled chunks that form when the cheese is still liquid.
Ah, yeah. Ideally you get the natural curds. In a pinch you can just chop up blocks though. The best ones I’ve actually ever had were fried cubes in a small town dive bar.
There are far bigger food crimes out there than frying cubes of cheese and calling them cheese curds.
No it’s not. Cheese curds are springy, almost spongey.
They’re not just little bits of chopped up cheese. If that’s what they’re selling you in Wisconsin, you’re missing out on actual cheese curds. If you’d ever have any you’d notice the difference immediately, it’s not subtle.
That onion is sliced so thick. Someone tell me this is somebody “taking the piss”, please
EDIT: I got it wrong sorry. There was a post on Reddit with similar looking rolls from Bristol.
The photo was posted to Reddit at least a year ago, and was apparently from an English pub that wanted to sell ‘real’ pub snacks again. The roll cost something like £1.50, where most snacks like this go for around £5 or more.
There was a big discussion on the landlord’s chopping skills, but he claimed that it was really popular 👍
On a side note, I’d really enjoy that roll, as long as it’s got a bit of butter so it’s not too dry 🙂
You sure? On the podcast he hosts he said that he bought this “cob” on his way to a match that happened just last weekend.
My apologies, you are right. I found the original post, and it’s a place in Bristol selling similar rolls. The Reddit link is here
https://www.reddit.com/r/CasualUK/s/t2YF0EGNds
Even more terrifying. It means multiple people in multiple places have decided that that’s a reasonable thing to sell to people wanting to buy an edible sandwich.
I could fix this. Grill the onion in a little butter with some garlic salt and pepper, add some center cut bacon, go with either a mild cheddar or maybe a Colby jack, slice it thin and layer it through so it melts a bit and you’ve got yourself something.
Raw onion can be good. An onion and cheese sandwich, while unusual, could be good. The issue isn’t necessarily the ingredients, it’s the ridiculous thickness of the block of cheese and the onion. Even a nice sweet onion would be rough if it’s that thick, and that cheese is going to be tough to even bite through.
Hopefully the price is still the same even though the time, effort and ingredients have gone up
We need Norwegian ostehøvels. They give perfect cheese slices. Shame they’re so expensive to import.
As a Swede that uses one everyday; I agree.
I was wondering what that is but it’s just the cheese slicer.
You’re worried about that? Looking at that much cheese gives me a hemhroid
Honestly the only issue I take there is that it’s not heated
A heated cold sandwich just isn’t on mate.
Never heard of cheese curds? Take that same block of cheese from the sandwich chop it up batter it then deep fry it and you have a delicious socially acceptable appetizer. Hell, it would be a small portion size for that appetizer.
That’s not what cheese curds are and if that’s how they’re serving you cheese curds where you are I’m sorry.
Cheese curds are literally tiny little curds of cheese and should be kinda springy.
The best cheese curds are the squeakiest. I think this debate is a Canadian v Midwest American one but either way if someone wants to deep fry my cheese curds before putting them on my poutine I’m not gonna argue that heart attack.
It’s a delicacy in the northern Midwest. Batter, cheese (can be curds proper or cheese cubes), a good deep fry.
It’s like a heart attack and keeps you warm with every bite
Gotta love the state fair cheese curds that can make you actively feel your arteries clogging. Probably makes your heart run like an F250 stuck in ecoboost mode on a steep incline but they’re delicious.
“Natural byproduct of the cheesemaking process” is the key term here. They don’t chop up blocks of cheese to get curds, curds are curdled chunks that form when the cheese is still liquid.
To be clear, I’m taking issue with the cut up bits of cheese part, not the battered and deep fried part
Ah, yeah. Ideally you get the natural curds. In a pinch you can just chop up blocks though. The best ones I’ve actually ever had were fried cubes in a small town dive bar.
There are far bigger food crimes out there than frying cubes of cheese and calling them cheese curds.
I think the entire province of Quebec just shuddered at that description of cheese curds.
I’m not sure I want to know what Québec considers a cheese curd now.
Proper cheese curds are a Wisconsin delicacy and his description is exactly correct
I’ve seen Wisconsinites go down on cheese curds. There’s nothing delicate about it.
I’m pretty sure the LD50 of cheese was discovered in Wisconsin.
No it’s not. Cheese curds are springy, almost spongey.
They’re not just little bits of chopped up cheese. If that’s what they’re selling you in Wisconsin, you’re missing out on actual cheese curds. If you’d ever have any you’d notice the difference immediately, it’s not subtle.
It’s deepfried, so I just assumed it was melted cheese in the batter. It could be battered cheese curds deepfried which would make sense too
The stuff you put on poutine
It’s delicious. No need to deep fry it 😭
I mean sure, but in the U.S. if something is delicious, the obvious answer is to batter and deep fry it so it’s more delicious.
It’s just like common sense
That is very location dependent.
I honestly think this could taste good with the cheese and bread so thick as well.
It really is. I can’t speak for the OP cheese there as I’m a cheese wimp - but equal parts cheddar and onion is really good. Or excess onion.
I know people who love raw onion enough to try this
I’m fine with the onion, it’s the cheese that’s the problem
Your negative attitude is the problem.
Half as much cheese and saute the onions and that looks absolutely delicious.
A pinch of salt and that would be lovely 😁