Saturday, August 20, 2011

Bacon butties

I must be entering my second childhood, as Shakespeare would have it. For roughly the last 35 years I have been buying multigrain bread (invented long ago by the Germans as Vollkorn bread) with the view that it was an improvement over the white bread of my youth. But lately I have reverted to white bread.

To me white bread seems to go well in making up a bacon butty. I get a couple of slices of short-cut bacom, whizz them in the microwave for about 30 seconds and slap them between a couple of well-buttered slices of white bread. That has been my late supper for a little while now - "late" as in around midnight.

Although eminently satisfactory, that is of course a very simple repast so I call it a "butty", in honour of a famous food item well known North of Watford -- where chip butties seem to be a mainstay. I have never had a chip butty and they seem to be just about unknown in Australia but I think my repast has similar stark simplicity.

The "u" in butty is pronounced as in "bully" -- from "butter" as pronounced in both Northern England and Germany. Germans in fact would call the same thing a "Butterbrot", where "Brot" is bread.

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