Obviously the shit-talking is pretty funny, but pull your head out of your arse if you think you’re better than my sandwich
That looks less like a big slice of cheese and more like a big slab of butter. Which makes me feel ill.
My bet would be this kind of “cheddar”
The longer I look at it the less I can identify what kind of cheese it is, so you may be on to something
I’m pretty sure that’s a slab of bog standard NY cheddar. Something like this
It’s barely aged so it isn’t crumbly, but it’s not bad. I’d actually eat that sandwich.
Tim Stillman lives in England and was on his way to a football match in England, so it’s probably not NY Cheddar.
Looks like he’s in a pub, so probably whatever cheddar Brakes are knocking out these days.
Either way, there’s too much of it.
i would guess Leicester
I think we can rule out moon cheese.
… Wensleydale?
dafuq you talking about? that looks delicious
This was written by a restoralax executive
i don’t know what that means, is this something the young people say?
It’s a laxative from what I can see. What they meant by it I’m not sure, but their selling line is “no taste, no grit, no gas” so I think they were just saying you have no taste?
Cheese plugs a lot of people up, especially an unholy yet tempting slab like that.
This guy gets it. Eating that much cheese would stop you from shitting for a week
Skill issue
imma go back and upvote then, because that would have been kinda funny if I got the reference.
However, I am committed to my stance that cheddar and onion is a top tier flavor in the same league as bacon.
Meanwhile Germans: Where is the raw minced pork?
That onion is sliced so thick. Someone tell me this is somebody “taking the piss”, please
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 🙂
We need Norwegian ostehøvels. They give perfect cheese slices. Shame they’re so expensive to import.
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.
My apologies, you are right. I found the original post, and it’s a place in Bristol selling similar rolls. The Reddit link is here
You’re worried about that? Looking at that much cheese gives me a hemhroid
Honestly the only issue I take there is that it’s not heated
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.
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.
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.
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
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.
“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.
To be clear, I’m taking issue with the cut up bits of cheese part, not the battered and deep fried part
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.
I think the entire province of Quebec just shuddered at that description of cheese curds.
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
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.
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
Proper cheese curds are a Wisconsin delicacy
I’ve seen Wisconsinites go down on cheese curds. There’s nothing delicate about it.
I’m pretty sure the LD50 of cheese was discovered in Wisconsin.
It’s delicious. No need to deep fry it 😭
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
a delicious socially acceptable appetizer.
That is very location dependent.
I honestly think this could taste good with the cheese and bread so thick as well.
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.
I know people who love raw onion enough to try this
I’m fine with the onion, it’s the cheese that’s the problem
Your negative attitude is the problem.
Half as much cheese and saute the onions and that looks absolutely delicious.
A pinch of salt and that would be lovely 😁
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.
That’s exactly what I’m doing, but I don’t normally call my stomach “a pot.”
Cutting out the middle man, smart!
After a good game of whif-whaf
Amazing. That’s my lunch sorted tomorrow
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!)
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.)
