The beans made me think of it

[Green Aura]

I've just read Odsox post about wanting homemade baked beans to taste like tinned.

It threw me back many years, I know I'm quickly becoming an old fart, to an idle moment with my brother.

We sat and made a list of the things you just can't make like the brand. Bear in mind that everything at home was home cooked - a "treat", because it came from the shop, was a Heinz sponge pudding in a tin. So the list was mainly confined to condiment type things.

I can't remember many of them, and some of them I wouldn't buy because we don't buy Nestle products, but of the rest

HP Sauce - we've tried cheaper and more expensive but nothing is as good.
Branston pickle - didn't buy it while it was Nestle but it isn't now. I love other chutneys but BP maintains a special place in my heart.
McVities plain chocolate digestives

My daughter added margarine and tinned spaghetti hoops, and OHs suggestions were just stupid so I'm not putting any of his options.

I'm pleased to say that many of the things that were on the list before I now make myself and I think they're much better and healthier.

Anyone got anything to add?

[Odsox]

Tomato ketchup ... any make is better than the last lot I made.

When I worked in France I used to buy a frozen Fish Bordelaise that I've since tried to make. My versions always tasted OK but not as good as the bought one.
Oh yes ... Birds Eye frozen raspberry & cream sponge, I can eat one of those whole if allowed to
Same goes for Jaffa cakes, how would you make the orangey bit ?

[rockchick]

Marmite

[prison break fan]

Marmite for me too. Can't live without it! pbf

[The Riff-Raff Element]

I have a recipe for ersatz Marmite that I made many years ago when I lived in the boonies in Holland and couldn't get any. Or Marmite. Boom Boom.

But it involves a gallon of beer, so is only really viable where beer is cheaply available or home made.

I don't want to live without Marmite, so these days I ask summer visitors to bring a jat apiece and hope it lasts through winter. If not, I swallow hard and cough up €3.25 for a small jar from the Eeenglishhh shelf at our local supermarket.

[JulieSherris]

Definitely Baked Beans - more to the point, it HAS to be Heinz baked beans.... I eat maybe 1 tin every 2 or 3 weeks, but it has to be Heinz.

My mum used to love Glenryck pilchards in tomato sauce on toast.... not something that appealed to me... ever....
Until I moved to Ireland, that is! They just don't do pilchards out here - have looked all over, but to no avail...... So I'm wondering, if I DID find some & bought a tin, would I eat them?
No, probably not!

Oh and pssst..... <whispers> NOT marmite...... But bovril on toast.... MUCH better!

[Green Aura]

Sorry to repeat myself - we've had this discussion elsewhere - but marmite lovers should all be shot

Vegemite rules!!! And it should be on my list.

[Loobyloo]

it HAS to be Heinz baked beans.... I eat maybe 1 tin every 2 or 3 weeks, but it has to be Heinz.

I don't get the whole 'has to be heinz' thing. I much prefer Branston beans, the sauce is thicker and yummier but to be honest beans is beans and I'm not overly picky. Unless its the supermarket budget beans which is mostly sauce with a few lonely beans huddled at the bottom of the tin.

What I miss most and have to have my sis bring down for me is proper Lorne sausage, white pudding and good black pudding. i really love the breakfast packs you can get in scotland. No wonder the number of heart conditions on the west coast is so high!

[gigglybug]

Yep, i'm with you on branston beans! If I can't have them then HP are the next best thing

[shell]

aldi beans for us but i must say heinz comes second,
and i used to love crumpets but cant get them here in kerry,

[Green Aura]

Tip: Buy any old cheap baked beans and add a small knob of butter when you heat them - gorgeous. It thickens and enriches the sauce and is much cheaper than big brands.

[JulieSherris]

I've tried other tinned beans, but there's something about the heinz sauce, I think.

Anyway, Shell - ask in your local Supervalu - they've just started doing them in our local one - not bought any yet, but seeing as you've mentioned them......

Actually, Supervalu have been pretty good so far with us. Daughter wanted the dreaded marmite, but our Supervalu didn't do it... until she asked! And apparently it flies off the shelves! She also asked about a certain brand of wine & they got it in the next week... ditto with Roule cheese & the WW spaghetti with parsley She eats all the healthy stuff, huh.

Good luck Shell, & if you can't find any & you want some, shout me & I'll pop you some in the post

Julie

[LBR]

RRE: I'd like to make homemade marmite, even with beer, if you've still got the recipe. I use a German health-food-store version. Over here, it's called Organic Gourmet savory spread. Mmmmmm, I do like the stuff.

I agree, duplicating Heinz beans would be nice.

Anyone manage to duplicate Cross and Blackwell malt vinegar? The stores here have stopped carrying it. I can't afford it at the fancy, import, gift shop.

Bird's custard powder. I've tried off-brands, and using my own cornstarch. If it's not Birds, then I make real baked custard.

Great idea for a thread! Thanks.

[rockchick]

Must admit I am a bit of a convert to branstons beans, although i don't find it that easy to get hold of, especially if you want the smaller size tin.

Thought of another I couldn't live without - lee and perins worcestershire sauce. I know its not veggie and I have tried to get on with a veggie version but its just not got quite the same depth and spiciness

[LBR]

Here are some recipes for Worcestershire sauce. Haven't tried them yet:


Worcestershire Sauce

1 Chopped onion
2 Cloves of garlic crushed
1 1/4 in thick slice of ginger
3 Tbsp Yellow mustard seeds
1 tsp Peppercorns
1/2 tsp Red pepper flakes
1 1 in. long cinnamon stick
1 tsp Cloves whole
1/2 tsp Cardamom pods
2 cup Vinegar
1/2 cup Molasses
1/2 cup Dark soy sauce
1/4 cup Tamarind pulp
3 Tbsp Salt
1/2 tsp Curry powder
1 Crushed anchovy
1/2 cup Water

Place the onion, the garlic, the mustard seeds, the red
pepper flakes, the peppercorns, the ginger, the cinnamon,
the cloves and the cardamom on a large piece of cheesecloth
and tie in a little bag. In a large saucepan, combine the
spice bag with the vinegar, the molasses, the soy sauce and
the tamarind. Bring to a boil, lower the heat and let simmer
for 45 minutes. Mix together the salt, the curry powder, the
anchovy and the water. Add to the liquid in the saucepan.
Remove from heat. Pour the contents of the saucepan (including
the spice bag) into a stainless or glass container. Cover
tightly and place in the refrigerator for two weeks, mixing
from time to time and squeezing the spice bag. After the two
weeks, remove the spice bag and bottle the sauce. Keep in
the refrigerator and shake well before use.
------------------------------------------------------------
Homemade Worcestershire Sauce

Ingredients
2 tablespoons olive oil
2 large onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
3 tablespoons chopped anchovies
3 tablespoons tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced


Instructions
In a large saucepan, heat the olive oil over medium heat.
Add the onion and saute until soft, about 6 to 7 minutes.
Stir in the tamarind paste,garlic, ginger, and jalapenos
and cook for 5 more minutes. Add the anchovies, tomato
paste, cloves, pepper, corn syrup, molasses, white vinegar,
dark beer, orange juice, water, lemon and lime. Bring to a
boil, reduce heat to medium low, and simmer, stirring
occasionally, for 2 to 3 hours, or until it naps
the back of a spoon.

Strain the mixture and refrigerate.

Yield: 6 cups
----------------------------------------------
Emeril's Worcestershire Sauce
Ingredients
1-1/2 tsp olive oil
1 medium onion, chopped
1 Jalapeno chile, stemmed and chopped
2 cup distilled white vinegar
1 -1/2 cups light corn syrup
1 cup water
1/2 lemon, peel and white pith removed, coarsely chopped
2 tbsp prepared white horseradish
1 1/2 tbsp packed, chopped and drained anchovy fillets
2 large garlic cloves, chopped
1 tsp salt
3/4 tsp ground black pepper
Large pinch of ground cloves


Instructions
Heat oil in heavy large saucepan over medium-high heat.
Add onion and chili; saute until onion is soft, about
3 minutes. Add remaining ingredients. Bring to boil.
Reduce heat to medium-low; simmer until reduced to 3 cups,
stirring occasionally, about 40 minutes. Strain into
non-aluminum container. Cover; chill.
(Can be made 1 week ahead. Keep chilled.)

Or process in boiling water bath 10 to 15 minutes.


Maybe one of these would be close enough?