Well at least no-one has yet suggested adding sun-dried tomatoes...
Baked Beans
- Thread starter rich p
- Start date
Page may contain affiliate links. Please see terms for details.
Well at least no-one has yet suggested adding sun-dried tomatoes...
Rhythm Thief
Legendary Member
- Location
- Ross on Wye
When I worked at Dairycrest in the late '90s, operating the milk processing equipment, we used to make three or four well - known brands of butter. These included Country Life, Sainsbury's Best, Sainsbury's English Butter and Marks & Spencer's. We would send cream from the process room down to the buttermakers, and they would churn it into butter in one massive churn, adding a little salt. This butter (from one single churn, remember) would then be sent off to four different packing lines, each packing butter into different foil or paper wrappings. The wrappings were literally the only difference between the "different" products. I've never bought anything but the cheapest possible butter ever since, and I have no doubt at all that much the same process goes on in the factories where baked beans are made and canned. Or virtually any other food product.
Rhythm Thief
Legendary Member
- Location
- Ross on Wye
Do you count sticking Marmite and chilli powder in as "bourgeoisification"? (Good word, by the way.)
srw
It's a bit more complicated than that...
[Patrick]
Typical lefty - happy to keep the finer things in life for himself but wants to deny them to the proletariat.
[/Patrick]
U
User482
Guest
Actually RT, I do think that butter made by some small-scale producers has a noticeably better taste than the mainstream brands. But I agree that there's no particular reason to choose "big brand A" over "big brand B".
BTW - which Dairy Crest plant were you at? I used to work for a supplier to the Stonehouse site - and used to travel up there regularly to get a bollocking!
BTW - which Dairy Crest plant were you at? I used to work for a supplier to the Stonehouse site - and used to travel up there regularly to get a bollocking!
U
User482
Guest
No, just wrong! I reckon that if you're after a different kind of taste, you're better off making a bean-based dish from scratch. I really like alubias salteados...
Rhythm Thief
Legendary Member
- Location
- Ross on Wye
Small scale producers are entirely different. I should have clarified this in my first post, but now that I shop at small local shops I tend to spend a bit more on butter, and it is nicer. But if I buy butter in the supermarkets, it's always the own brand "basics" butter, and nothing else.
I was at Crudgington, out beyond Telford. I used to bike it from Wolverhampton most days, around a 50 mile round trip. By gum, I was fit back then! I also ran tankers in and out of Stonehouse for a few weeks last year.
It's the point of the whole thread. I know it's a slutty, not-good-for-you food but that is indeed the point. Any yoghurt knitter can boil some pinto beans and add some organic tomatoes but we need to indulge ourselves from time to time.
Who wants to live forever.
U
User482
Guest
How recherché! But you should know that deconstructed fagioli al forno is where it's at now...
Arch
Married to Night Train
- Location
- Salford, UK
No, no, that would be ghee, not butter...
Rhythm Thief
Legendary Member
- Location
- Ross on Wye
I wondered about making that pun myself, but I thought it might go over people's heads. I should have known better ...
srw
It's a bit more complicated than that...
Is that the same as or different from a cassoulet?
Which, after all, is probably the ur-baked-bean-recipe
srw
It's a bit more complicated than that...
Actually that would be rather nice. A dash of balsamic for the sourness, some maple syrup for sweetness, pancetta to provide the meaty substance and the fat. Bake it in a ceramic dish and werve it on toasted sourdough with some rocket on the side and a glass of prosecco.
Middle class perfection!
Rhythm Thief
Legendary Member
- Location
- Ross on Wye