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Well not my experience and I did live in the east end and south of the river.

As did I, and any caff in the east end or south of the river will know exactly what you mean, but you'll have to go a tube zone or two away to get Heinz ketchup

Vietnamese Chicken Salad from Dinner by Recipetin - mix of poached chicken breast, napa cabbage, red onion, red bell pepper, cucumber, carrot, Fresno chili, mint, cilantro and peanuts. Vinaigrette made with fish sauce, avocado oil, lime juice, rice vinegar, sugar and garlic

Just curious - why do you add rice to your filled pastas ? - normally both carbs are foundations for separate dished but you rarely see them together

I lived in London for many years. My family still live there. Never heard of sausages being called 'soss'. If you ask for bacon and eggs with 'soss' in London you'll be directed to Mr. Heinz's tomato ketchup already on the table.

Sausage (imagine "baykn egg an' soss please luv" in a cockney accent and it makes sense)

What is soss?

I've always made a fried slice using the pan the bacon, mushrooms and soss (and therefore their fat+flavour) were cooked in. I've never seen it deep fried, nor do I want to 😁 but there's bound to be some greasy spoons out there doing it

Welcome @Sweet-Tempered - @Chocolot is the one to answer caramel questions. Actually also the one to answer fondant questions. You want real fondant - I buy it - in huge pails - but you can make it following instructions in @Chocolot's book Candymaking.

Hello, @Sweet-Tempered. I'm not a chocolatière, I just like reading about all those great confections. EGullet members get together every year to make bonbons . . . Welcome!

Hello all, This is my first post. I have always had an affinity for chocolate, the darker the better. About 20 years ago, I became interested in learning to create bonbons, but didn't know where to start. About 12-15 years ago, I discovered that chocolate courses could be taken online. I still chose to be practical and keep doing my 9-5 office job. That job went away and I have a new job that gives me a lot more flexibility in my schedule. This spring I earned my chocolatier certificate from Ecole Chocolate. Now, I am a home baker who is specializing in chocolate and candy...or at least I am aspiring to be that person. I have so much to learn. It's why I'm here. If my current job goes away, I'd like to be stable enough in my home business to make it my full-time gig. I have Peter Greweling's book, Chocolates & Confections. This is my introductory post, but I thought I'd go ahead and ask my pressing questions here. 1. Mr Greweling has 3 recipes for soft caramels. I have decided the one that uses evaporated milk might result in product with the longest shelf life. (I have zero facts to back up my theory, but maybe someone here knows) I would like to incorporate reduced apple cider and eliminate the vanilla bean. Has anyone had success doing something similar? I wonder which variation to model. I am thinking his raspberry variation, using the cider reduction in place of the puree. Thoughts? 2. In his fudge recipes, Mr Greweling calls for premade fondant. I have "dry fondant sugar" on hand. Could that be used in place of or to make Premade Fondant? Thank you in advance for your suggestions. I am trying to get together a Fall menu.

I still make fried bread occasionally. Always shallow fried, usually in bacon fat (I've never seen it deep fried in my long life). I also make "French bread", but was brought up calling it pain perdu.

And given it looked all brand new I couldn’t resist a quick cook - reverse seared pork chops (not too messy on my shiny “new” Yoder!). I did them slow at 250F until they were about 125 internal then seared them over the firebox. I’ve not really bothered much with doing the sear on the Yoder before but I was pretty impressed, the cooking area is pretty tiny but it did a good job for a quick weeknight meal.

Yeah, I've never been a fan of the global knives because they just don't feel great in my hand. But they could be paying who knows what to those entities to be listed as a top knife.

While was shopping for knives I was somewhat surprised to see that both ATK and Food and Wine had top-rated the Global brand. I have own a couple but was not impressed, plus, I really dislike the handles.

Now that you mention it, I remember going into a Walmart one time and passing a Boy Scout or Cub Scout group with signage, a shopping cart and participating scouts and adults. The idea was to "fill the cart" for the local food shelf. My husband and I bought a bag's worth of non-perishables for the purpose and dropped them in the cart on the way out. I'd forgotten about that. It was years ago, but it was a Walmart so that particular manager was open to the idea at the time.

smooze up your local (independent) supermarkets. chain companies may have "policies" prohibiting local managers from cooperating . . . the signage/info HAS to be extremely pointed, effective and concise. people see it going in - I've seen people donating canned good right out of their bags on leaving - I surmise they bought the stuff with the intent to instantly donate on the way out.

I grew up with fried bread (British relations). Especially good from a camp stove. Best wishes @Kerala for a speedy resolution to your sojourn at the hosp.

My favorite source for everything Roman has a new book coming out, which I preordered today. Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City

Another question is how to spread the word. Is there a local online forum (like Nextdoor, for instance) that would be useful for spreading the word? Or put up flyers at strategic locations?

That's funny. When I spent a summer and autumn in England (and other parts of the British Isles) I stayed at my share of B&B's and never encountered it. It was always buttered toast at those lovely breakfasts. But I agree that it's exactly the sort of thing that would ring my chimes after a long night!

Apparently not necessarily*deep* fried.

Yes, the young woman was confused. Definitely nothing French about that bread.

@Smithy Fried bread is literally deep-fried sliced white bread. Conventionally it would be deep-fried in lard. It's a very traditional part of a cooked breakfast in the UK, but deeply unfashionable. Nowadays it's usually replaced by buttered toast. I've only had it a very few times in my life, on trekking holidays etc. Funny seeing it on an NHS hospital breakfast menu, but that breakfast would be deeply tempting after an overnight on-call.