Wimbledon--- Strawberries and CREAM ?

Dags

Hall of Fame
Do you use grape jam or strawberry? Personally, I make my PBJ sandwiches with Peter Pan peanut butter and strawberry jam, and then I toast the bread lightly.

Grape jam doesn't really exist over here. The most popular flavours are probably strawberry, raspberry, apricot and blackcurrant. It's also common for the jam to contain bits of fruit within; I can't remember if you guys do the same, or tend to have it smooth.
 

Sentinel

Bionic Poster
I sometimes bring home a few freshly-baked samosas from an Indian shop known for their samosas. They come with small containers of tamarind sauce. This may be a culinary faux pas, but I keep Patak's Hot Lime Relish (a UK product) in the refrigerator to add heat and complexity to the samosas.
pataks_hot_lime_relish_extra_hot_MED.jpg
You are free to add anything to the samosas. I usually like putting them inside slices of bread and making a sandwich for breakfast. Or having them with tea with some green chilli pickle.

Usually here, the shops give a sweetish sauce with the samosas.
 

Feña14

G.O.A.T.
You are free to add anything to the samosas. I usually like putting them inside slices of bread and making a sandwich for breakfast. Or having them with tea with some green chilli pickle.

Usually here, the shops give a sweetish sauce with the samosas.

The restaurants here always have the same sauces/dips. It's usually always mango chutney and a light green minty kind of dip. I can't imagine they're what they have in India, but they aren't so bad.

Samosas and tea does appeal, then again anything with tea does :)
 

Big_Dangerous

Talk Tennis Guru
This is a great thread. Must go home and eat some strawberries and cream and peanut butter and jelly sandwich :)

Just had a PB and J sandwich last night with baked cheetos. Something about that combo is just awesome. I remember when I was a kid, I used to put the cheetos in the sandwich, lol.
 

Sentinel

Bionic Poster
The restaurants here always have the same sauces/dips. It's usually always mango chutney and a light green minty kind of dip. I can't imagine they're what they have in India, but they aren't so bad.

Samosas and tea does appeal, then again anything with tea does :)

That light green minty kind of dip IS mint, or coriander (what the Americans call Cilantro), or even a mix of the two. We usually grind in some green chillies and something sour (amla) which has no name in the west (gooseberry is often the name used but it's not the same thing).

_________

Jelly / Jam with PB is such sacrilege ! :D
 

sureshs

Bionic Poster
That light green minty kind of dip IS mint, or coriander (what the Americans call Cilantro), or even a mix of the two. We usually grind in some green chillies and something sour (amla) which has no name in the west (gooseberry is often the name used but it's not the same thing).

_________

Jelly / Jam with PB is such sacrilege ! :D

Amla is called Indian Gooseberry.

It is widely glorified in Ayurveda for all kinds of stuff, don't know if they are true.
 

sureshs

Bionic Poster
The restaurants here always have the same sauces/dips. It's usually always mango chutney and a light green minty kind of dip. I can't imagine they're what they have in India, but they aren't so bad.

Samosas and tea does appeal, then again anything with tea does :)

It is mango chutney, the mint/coriander chutney, and a brown tamarind chutney. In India, the restaurants don't serve these in a mandatory fashion, but they do it for chat items and samosas.
 
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