RAOC Bread

I was aware of the connection between sandwich and the Earl of Sandwich...apparently he wanted something quick and easy to eat while hunting foxes or whatever it was Earl's did back then and his cook came up with some meat slapped between two slices of bread. This became The Sandwich....

I can well imagine using Ketchup on an Egg Banjo would be paramount to sacrilege. Canadians tend to slather Ketchup on just about anything (although we're not as bad for it as our American cousins!) but even I can understand there are standards and limits to adhere to! LOL The brown sauce you refer to I was introduced to while living in Soest in 73 when the British were all there...sort of like our steak sauce, only it wasn't and it certainly wasn't Worcestershire sauce, as far as I can recall. And it was often spread about on the slice rather than just poured over it.

Marmite or whatever it was called....dreadful stuff!! Give me peanut butter any time! LOL

Now, Mike, I think I can pretty much figure out why a Banjo was called a Banjo...okay, no, scratch that. Banjos are round and I'm thinking square (although homemade or 'hobo' banjos made from cigar boxes were often square, but that's a whole different breed of cat).

So...I'll bite, as it were, and ask: Why were Banjos called Banjos?

In BAOR - A sandwich made from (usually) half stale white RAOC bread, spread on both insides with margarine and slotted in with at least one greasy fried egg, preferably soft yolk to distribute better, covered with sauce of own choice, brown or tomato(ketchup to the Spams) See notes on 'Ketchup'

It becomes a banjo when ....

...the yolk and sauce dribble down your front. You move the hand containing the sandwich away and up to a point level with your ear as you look down your front and usually to an accompanying "Aw f###" you wipe/smear the said yolk & sauce into your shirt with your free hand giving a passing imitation of playing 'air banjo' !

While on manovours this blends in nicley with DPM Jackets

A new phenomenon in the UK is the Hot 'Breakfast Roll' this can be ordered at 'Greasy Spoon' cafés or Motorway Service Areas. In a round roll (Bap) filled with Bacon, Sausage, Fried Egg & Tinned Tomato (other variations exist, in fact on motorways its 'any five items' from the hot plate)

Another is a packed cold breakfast sandwith to go - BEST (Bacon, [Boiled] Egg, Sausage & Tomato) but the one I hate is the BLT (Bacon, Lettuce & Tomato) who wants salad with thier breakfast roll

Times change, but at times I just sit back and smile as I drive down the motorway in my comfy, air conditioned, automatic, with entertanment system looking at the 'next services 5 or 15 miles' and think back to the old 'Knocker' driving down the autobahn with bladder busting for a pee knowing it would be an hour till the next convoy stop. Peeing into an empty coke bottle and slinging it out of the window.

And if you tell youngsters today it was the best time of your life, they do not beleave you.

The Navy have something called "Cheesy-Hammy-Eggy-Topside". Toast with melted cheese, ham and a poached egg on top. Very tasty. A bit like a Dutch "Uitsmijter" but without the 'pansy' salad garnish.

Eggy Bread is also nice. Take 2 or 3 eggs and beat them up. Dip bread and fry on both sides. Can the be topped with diced ham (or compo bacon grill) and grated cheese.

Or

Cut the middle out of a slice of bread (compo can sized) and fry the bread both sides, as you turn it, break an egg in the middle and fry to taste. runny is best.

Yum

I think a cookbook is in the offing! 101 things to do with RAOC Bread! If only I could find a wrapper.

ehehehe...I think the cookbook idea is brilliant!

Who knew one could do so much with white bread and an egg or two!

Mike's description of a 'banjo' is hilarious and very image-producing: I got a mental image right off and now realize I've had my share of 'banjos' in my day, even if the recipe was somewhat different....no doubt the "Aw f###" only added to the flavour -- or at least to the experience! LOL

Hot dogs slathered in ketchup and mustard (the yellowish American version, of course) and onions tends to end up much the same and that artificial colouring used in the mustard creates an eternal stain that is impossible to get out...there is always a faint trace of it left.

naafi bread was made in KREFELD and suplemented by BUMS bread from holland.this was the case during my first tour 1973 till 1983.graham.

graham wright wrote:

naafi bread was made in KREFELD and suplemented by BUMS bread from holland.this was the case during my first tour 1973 till 1983.graham.

I'd forgotten about BUMS bread! Of course, the name was always the...uhm, er...'butt' of jokes amongst the Canadians!