Sounds perfect

(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 13:58, 1 reply, 16 years ago)

it is very nice
it's made by Branston, not Hellmans
( Vipros. clever got me this far, then tricky got me in, Tue 20 Apr 2010, 14:02, Reply)

I've never tried the Branston's one
I'll have to give it a go.

I was always steadfastly Hellmans but then I tried Sainsbury's own and it was really nice, kind of like the mayo they have in Europe
( Kitty v1.0 desperately naive, Tue 20 Apr 2010, 14:04, Reply)

I think you mean
Continental Europe.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 14:05, Reply)

Either way...what's wrong with the mayonnaise in this country?
The stuff I've had on the Continent always tastes nice, whereas over here we have to settle for this bland, insipid pale white stuff. I am actually sufficiently sad to have brought back a jar of mayonnaise the last couple of times I've been to France...
(LongJohnBaldry, Tue 20 Apr 2010, 14:09, Reply)

If it makes you feel better
Nobody makes mushy peas as you do here.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 14:12, Reply)

This is true
And also applies to our approach to pies, beer and pork-based bar snacks.
(LongJohnBaldry, Tue 20 Apr 2010, 14:19, Reply)

Yes
Apart from the pork snacks.

You can add baked beans to the lot. And baked potatoes. And fish and chips.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 14:20, Reply)

They're an acquired taste, the pork scratchings
Even some of the natives don't understand the appeal...
(LongJohnBaldry, Tue 20 Apr 2010, 14:23, Reply)

No, I like them
I think we do them better.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 14:24, Reply)

WHOA THERE
That's quite a claim.

What does a Spanish pork scratching consist of?
What makes them superior?
Where can I get them?
(No really, I'm quite curious now)

(On a similar note: English Black Pudding, or Catalan-style Boudin Noir?)
(LongJohnBaldry, Tue 20 Apr 2010, 14:27, Reply)

The difference
Is that we cut the pig's skin in big squares and deep fry it, so that there is a lot more of the soft fat inside but still very crispy outside. We don't sell them in shops, you have to buy the pig's skin and do it yourself. Maybe you can find them in a dodgy café bar...

I like both black puddings very much, but my favourite is the Canary Island's one, with almonds on it. I know it sounds strange, but it's just great.

I tried the other day an Ibérico black pudding that was fantastic. Black pudding with a hint of chorizo. Great.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 14:37, Reply)

I may have to concede defeat on the scratching front
Most people are repulsed by it, but the soft fat is my favourite part of a good, chunky pork scratching.
(LongJohnBaldry, Tue 20 Apr 2010, 14:40, Reply)

Ah
And in Catalan they call black pudding Butifarra negra.

And our pork scratchings are Cortezas de cerdo, maybe you can find them in a restaurant asking for that, but it's not easy.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 14:38, Reply)

I suspected I'd got the name wrong
I'd only ever had them in France, you see - hence "Boudin Noir," as they call them - but I was led to believe that the recipe was Catalan in origin.

As for the Cortezas de cerdo, I don't know of any Spanish restaurants in my area...but I do know a place where I can buy large lumps of belly pork. I may have to try and make my own.
(LongJohnBaldry, Tue 20 Apr 2010, 14:42, Reply)

Nice
Just be carefull. They jump like mad when put in hot oil!
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 14:49, Reply)

It might add to "the collection"
I already have a smart set of second degree burns up my wrist after trying to fry some things in beef dripping. Careful, I shall be!
(LongJohnBaldry, Tue 20 Apr 2010, 14:54, Reply)

Yes
Last time my mother tried she had to repaint the kitchen ceiling.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 15:12, Reply)

We always mean
Continental Europe.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 20 Apr 2010, 14:10, Reply)

Branstons make good stuff
Branstons baked beans are best
( Vipros. clever got me this far, then tricky got me in, Tue 20 Apr 2010, 14:08, Reply)

Never tried it
But I'll have to now.
(Aberracion Life's getting very complicated, but a lot of fun., Tue 20 Apr 2010, 14:05, Reply)