• NOT_RICK@lemmy.world
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    27 days ago

    That onion is sliced so thick. Someone tell me this is somebody “taking the piss”, please

    • Tippon@lemmy.dbzer0.com
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      26 days ago

      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 🙂

      • merc@sh.itjust.works
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        26 days ago

        The photo was posted to Reddit at least a year ago

        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.

          • merc@sh.itjust.works
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            26 days ago

            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.

            • Captain Aggravated@sh.itjust.works
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              26 days ago

              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.

              • merc@sh.itjust.works
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                25 days ago

                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.

              • Kusimulkku@lemm.ee
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                25 days ago

                Hopefully the price is still the same even though the time, effort and ingredients have gone up

      • disgrunty@lemmy.world
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        26 days ago

        We need Norwegian ostehøvels. They give perfect cheese slices. Shame they’re so expensive to import.

      • Fosheze@lemmy.world
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        27 days ago

        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.

        • Wogi@lemmy.world
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          26 days ago

          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.

          • peopleproblems@lemmy.world
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            26 days ago

            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

            • Fosheze@lemmy.world
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              26 days ago

              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.

          • garbagebagel@lemmy.world
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            26 days ago

            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.

            • Juniper (she/her) 🫐@lemmy.dbzer0.com
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              26 days ago

              “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.

            • Wogi@lemmy.world
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              26 days ago

              To be clear, I’m taking issue with the cut up bits of cheese part, not the battered and deep fried part

              • Fosheze@lemmy.world
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                26 days ago

                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.

          • peopleproblems@lemmy.world
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            26 days ago

            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

            • Sterile_Technique@lemmy.world
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              26 days ago

              Proper cheese curds are a Wisconsin delicacy

              I’ve seen Wisconsinites go down on cheese curds. There’s nothing delicate about it.

              • peopleproblems@lemmy.world
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                26 days ago

                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

            • merc@sh.itjust.works
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              26 days ago

              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.

              • peopleproblems@lemmy.world
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                26 days ago

                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

      • Hobbes_Dent@lemmy.world
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        27 days ago

        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.

  • Flying Squid@lemmy.world
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    26 days ago

    That looks less like a big slice of cheese and more like a big slab of butter. Which makes me feel ill.

    • peopleproblems@lemmy.world
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      26 days ago

      The longer I look at it the less I can identify what kind of cheese it is, so you may be on to something

    • cynar@lemmy.world
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      25 days ago

      The default, in the UK, would be a medium mature cheddar. It’s strong enough to taste cheesy, but not so strong that you can’t eat a slab of it. A few other cheeses would also fit the bill, but they tend not to come in blocks. That is a slab cut from a block of cheese.

      We don’t normally cut it quite that thick, in a sandwich, but it’s not so big as to off put most English. The raw onion would be a lot more divisive.

  • Awesomo85@sh.itjust.works
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    27 days ago

    Literally all you have to do is throw that whole thing into a pot with some beer and heat it for a while, then you have a pretty decent soup.

  • FozzyOsbourne@lemm.ee
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    26 days ago

    Obviously the shit-talking is pretty funny, but pull your head out of your arse if you think you’re better than my sandwich

  • Codex@lemmy.world
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    27 days ago

    Not enough Branston pickle, which to make up the ratio would require about half the jar I think. But then you’d have a perfect ploughmans lunch! (I’m not even a Brit, i just like a good peasant meal!)

  • Zip2@feddit.uk
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    26 days ago

    For goodness sake, it’s a cheese and onion roll, not a cob or a bap.

  • TrueStoryBob@lemmy.world
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    25 days ago

    Hey now… simple sandwiches are awesome. I make tomato sandwiches all the time. It’s just a thick slice of tomato (with salt and pepper) on toast with a slice of sharp cheddar cheese and mayonnaise (Dukes, only ever Dukes). You can put bacon on it if you want to get fancy.

    It’s a nice and simple snack.

    • Lennny@lemmy.world
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      25 days ago

      They’re shipping Dukes further, unsure if they’re now nationwide or not,but they’re certainly shipping to stores near me and it’s pretty damn good. Sort of between Kewpie and Helmanns/Best Foods

  • Rolando@lemmy.world
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    26 days ago

    If you chopped the onion, sprinkled it over half the bun, then melted the cheese over it, you might have something amazing. (Depending on the type of cheese.)

  • Blackmist@feddit.uk
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    26 days ago

    I’m down with the cob.

    I’m down with the cheese.

    But who the fuck eats that amount of raw onion in one sitting?