The votes are in.
We asked whether people preferred their bacon butty with ketchup, brown sauce, neither, or as the mood took them.
First of all thanks to everyone who voted – this was only my second blog poll and I’m pleased to have increased the voting level by 350% (from 4 to 14 – ah well). As the week progressed I watched the poll avidly and the ‘brown sauce’ gang got off to a flying start picking up many of the early votes. But ketchup caught up as the week progressed just nudging ahead at the final count.
The results were:
Ketchup: 42% (6 votes)
Brown Sauce: 35% (5 votes)
Neither: 7% (1 vote)
Go with the mood: 14% (2 votes)
Not in the least scientific with such a small electorate but it did make me wonder whether the red’s vs the brown’s had anything in common other than their choice of sauce (boys/girls, north/south, working class/posh). Perhaps for another poll another day.
And a couple of quotes that were sent to me direct:
“But I have my bacon butty with brown and red and there isn’t such an option?!”
“…it’s “a no brainer”. When I think of it, I’m about as likely to vote Tory as I am to put red sauce on a bacon sandwich.”
Well there’s no accounting for taste is there but thanks for letting us know.
Oh and by the way it’s ‘Bacon Connoisseur’s Week’ from 16 March (as spotted on Aidan Brooks: Trainee Chef) – like we need an excuse to eat bacon?
For those of you unfamiliar with the term ‘butty’ the OED defines it as follows:
butty (also buttie) noun (pl. butties) informal, chiefly N. English a filled or open sandwich: a bacon butty. – ORIGIN mid 19th cent.: from BUTTER+-Y.
Or perhaps think about Ken Dodd for a moment and the jam butty mines – or maybe don’t. Also, of course, there are chip butties and cheese butties. In essence any kind of sandwich can be called a butty although I’m not sure you’d apply the term to something filled with chicken and avocado or crayfish and rocket or cucumber…..now there’s a thought a cucumber butty – a new slant on afternoon tea.
Anyway back on the bacon butty trail – this morning I had a great example rustled up for breakfast from some beer cured back bacon, some sautéed portobello mushrooms, a good dollop of ketchup (my favourite Stokes Real Ketchup – yum) and 2 slices of properly chewy wholemeal.
It was great.
But then I’m probably biased as I made it.
I’ve been thinking about my favourite foods recently, listing, considering, adding, subtracting, juggling, testing…….although I’ve not quite got to my top 5 just yet I’m getting close.
But one thing that has just got to be on there is MUSHROOMS.
I love them in all their different guises. From elegant looking oysters to hearty portobellos and every stop in between, they are a (very) regular feature of my cooking. Stews, stir fries, omelette, risotto, pasta and fry ups.
But I’d stake a lot on the two best ways being:
1. Sauteed in butter and eaten on toast (rye or sourdough for preference)
2. The thing that makes a bacon sandwich truly great (oh joy)
And here are some big fat organic field mushrooms cut into generous sized chunks being sauteed in butter – wonderful, wonderful, wonderful.