Lunchtime Choices
#1591
Re: Lunchtime Choices
Simplicity is the key. Bread, butter, cheese (cheddar and Stilton), a big pickled onion and perhaps a spoonful of Branston. That's all you need. Once you start adding more, you're on a slippery slope and will end up serving it on a slate with vinaigrette and capers and juniper-infused beetroot while riding a unicycle.
If you absolutely must add more to the base, it is acceptable to empty a bag of cheese & onion crisps onto the side of the plate.
If you absolutely must add more to the base, it is acceptable to empty a bag of cheese & onion crisps onto the side of the plate.
#1592
Re: Lunchtime Choices
Simplicity is the key. Bread, butter, cheese (cheddar and Stilton), a big pickled onion and perhaps a spoonful of Branston. That's all you need. Once you start adding more, you're on a slippery slope and will end up serving it on a slate with vinaigrette and capers and juniper-infused beetroot while riding a unicycle.
If you absolutely must add more to the base, it is acceptable to empty a bag of cheese & onion crisps onto the side of the plate.
If you absolutely must add more to the base, it is acceptable to empty a bag of cheese & onion crisps onto the side of the plate.
#1593
Re: Lunchtime Choices
A lovely friend of mine gave me some expensive English cheddar, Stilton and a jar of Branston pickle for my birthday, which was last Saturday. I don't usually eat cheese as I think it's just gone off milk but as my mate is brilliant and wanting to think of a way of giving his present the respect that it deserves, I thought I'd do a seven-day ploughman's lunch challenge. While I don't particularly like them [ploughman's not challenges] I do the love the romantic idea of a pub one. The dabbled light filtering through the nicotine stained lace curtains of the pub window while Fred the Gates is regaling you with stories of his newest gate creation while you're trying to munch through a savoury lunchy treat while breathing in the acrid air of Bensons and Silk Cut. So tomorrow morning I’m off to get a jar of pickled onions (eurghhhh) but they seem to be central to a traditional ploughman's. But I'm not averse to branching out and I want to change them up, it is as it is a challenge after all. I'm sure we’ve talked about this topic before but as I'm too naffing lazy to look back through the threads, I need some new, fresh and novel ideas on what to put in a Ploughman’s lunch. So any constructive, actually any input would be greatly appreciated.
PS I won't be putting this exercise on YouTube because people who do are cads.
PPS sorry for the widely overindulgent prattle but I've just drank 11 tall cans of lager and four shots of something called a lemon drop while being awake for approximately 40 or so hours. Suffice to say HID is away. She's on some covid policy fact-finding bolloxy nonsense. Still, she's away.
PS I won't be putting this exercise on YouTube because people who do are cads.
PPS sorry for the widely overindulgent prattle but I've just drank 11 tall cans of lager and four shots of something called a lemon drop while being awake for approximately 40 or so hours. Suffice to say HID is away. She's on some covid policy fact-finding bolloxy nonsense. Still, she's away.
#1594
Re: Lunchtime Choices
Last edited by Oink; Sep 15th 2020 at 11:19 am.
#1595
Re: Lunchtime Choices
Simplicity is the key. Bread, butter, cheese (cheddar and Stilton), a big pickled onion and perhaps a spoonful of Branston. That's all you need. Once you start adding more, you're on a slippery slope and will end up serving it on a slate with vinaigrette and capers and juniper-infused beetroot while riding a unicycle.
If you absolutely must add more to the base, it is acceptable to empty a bag of cheese & onion crisps onto the side of the plate.
If you absolutely must add more to the base, it is acceptable to empty a bag of cheese & onion crisps onto the side of the plate.
Definitely going to add some pork pie in the mix. Also, I might try and do some various continental element to a ploughman's. That might work.
#1596
Re: Lunchtime Choices
Since HID is away you can go all out without risk of being, er, offensive - I'd be getting some hungarian salami as well. You could call it a stinkyman's lunch.
#1597
Re: Lunchtime Choices
Oh, I did forget about that. Funny, I absolutely love pork pies but I've not been eating much meat recently so didn't even think about it. However, yes, it does have a place in the ploughman's lunch but it mustn't steal the thunder from the cheese... a modest slice of pork pie, perhaps even the one with the egg in the middle.
#1598
Re: Lunchtime Choices
Mustard. Cheese and mustard are a marriage made in heaven as long as there's butter included. sausage rolls?
#1599
Re: Lunchtime Choices
Oh, I did forget about that. Funny, I absolutely love pork pies but I've not been eating much meat recently so didn't even think about it. However, yes, it does have a place in the ploughman's lunch but it mustn't steal the thunder from the cheese... a modest slice of pork pie, perhaps even the one with the egg in the middle.
#1600
Re: Lunchtime Choices
Simplicity is the key. Bread, butter, cheese (cheddar and Stilton), a big pickled onion and perhaps a spoonful of Branston. That's all you need. Once you start adding more, you're on a slippery slope and will end up serving it on a slate with vinaigrette and capers and juniper-infused beetroot while riding a unicycle.
If you absolutely must add more to the base, it is acceptable to empty a bag of cheese & onion crisps onto the side of the plate.
If you absolutely must add more to the base, it is acceptable to empty a bag of cheese & onion crisps onto the side of the plate.
I've had them with Branston and even an apple...grapes too come to think of it. Adding pork pie, as nice as it is, and other things turns it into a 'platter' or buffet which is no bad thing; it's just not a ploughman's anymore.
#1601
Banned
Joined: Apr 2009
Location: SW Ontario
Posts: 19,879
Re: Lunchtime Choices
What about some Piccalilli pickle (mustard pickles) - that might give you a change up.. or some silverskin 'sweet' pickled onions, perhaps.. (both available at Walmart and other fine grocery stores
Cider or beer to wash it down is essential
Last edited by Siouxie; Sep 15th 2020 at 5:46 pm.