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  #21  
Old 11.08.2010, 14:57
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Re: Constructing an English Breakfast in Switzerland

They have "boudin blanc" and "boudin noir" over here. The "noir" (aka, black) being blood sausages. Works quite fine as an alternative.

Just over the border from Cern (in Meyrin, Geneva) is Jim's british market. They sell the real Danish bacon as well as black pudding and the sausages if one is interested
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  #22  
Old 11.08.2010, 15:13
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Re: Constructing an English Breakfast in Switzerland

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title says ENGLISH breakfast not AMERICAN breakfast
funny how you pick up on that... isnt Heinz Beans of american origin??

In fact, I remember my dad saying that beans only really formed part of what we consider the English Breakfast in the 60's after the famous "Beanz Meanz Heinz" campaign and I think that years ealier, kippers were a more traditional english breakfast!

As it is, I think anything goes. Personally, I sometimes add a dash of sugar, salt & pepper and worcestershire sauce to my fried/grilled tomatoes.

I bet everyone is now planning a full monty! enjoy.
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  #23  
Old 11.08.2010, 15:21
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Re: Constructing an English Breakfast in Switzerland

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- Have I missed something?
- Any ideas on the knotty ones?
Yorkshire Gold tea. In a chipped mug. Strong enough to stand your spoon up in.

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For all sausage and bacon needs, go to Frankies Cheese and More in Zug.

Has excellent pork, cumberland and Square sausages too - those who know what they are will know what I'm talking about! Has access to wicked bacon too, and Lucozade or Iron Bru for those who really are only making the breakfast due to a steaming hangover! All the sauces to boot, plus beans in a tin, spaghetti hoops (!) and tinned beans and sausage - legendary! Trust me, as a catering manager, we've used him for a long while now.

Franky's cheese & more, Zug
I heard a rumour that Frankies has closed though.
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  #24  
Old 11.08.2010, 15:24
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Re: Constructing an English Breakfast in Switzerland

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funny how you pick up on that... isnt Heinz Beans of american origin?
From Wiki... http://en.wikipedia.org/wiki/Baked_beans#United_States

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Heinz also sells baked beans in the US, but there are substantial differences between the Heinz baked beans sold in the UK and the nearest equivalent American product (Heinz Premium Vegetarian Beans). The American product contains brown sugar where the British beans do not, and the US product contains 14g of sugar per 16 oz tin[7] compared to 7g for the British version (equating to 140 vs 90 calories). The US beans have a mushier texture and are darker in colour than their UK counterpart. For several years, the UK Heinz Baked Beans have been available in the US, either in different sized cans from those sold in the UK or in a 385 gram can (the same can as the 415 gram can in the UK) with an "export" label with American English spelling and the word "baked" dropped from the title on the label.
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  #25  
Old 11.08.2010, 15:31
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Re: Constructing an English Breakfast in Switzerland

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In fact, I remember my dad saying that beans only really formed part of what we consider the English Breakfast in the 60's after the famous "Beanz Meanz Heinz" campaign and I think that years ealier, kippers were a more traditional english breakfast!
Kippers are a traditional British breakfast dish, but have no part in a discussion of a Full English Breakfast.

I'm not sure when baked beans became a popular part of the Full English, but that type of breakfast has a long pre-bean tradition.
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  #26  
Old 11.08.2010, 15:49
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Re: Constructing an English Breakfast in Switzerland

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what about hash browns?

i've tried the mini pototo rosti's from migros and coop from the freezer section. and it added nicely to the breakfast experience.
Seconded. Rosti = hashbrown = great.

i crack an egg on mine
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  #27  
Old 12.08.2010, 08:49
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Re: Constructing an English Breakfast in Switzerland

By the way, stuck my head into the Otto's underneath the Altstetten Coop yesterday to see if they had any worthwhile food or wine bargains & they have a consignment of HP sauce at the moment - 1.95 a pop

Maybe other Otto's branches have some too.
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  #28  
Old 12.08.2010, 09:05
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Re: Constructing an English Breakfast in Switzerland

I can't help but once more stress the point that the Heinz baked beans sold at Coop are not the same as the one's from the UK. The taste and consistency is not the same. AFAIK the Coop ones are made in Germany for the continental market. Note that the label on one side says "Heinz gebackene Bohnen"

As for the HP...Having access to the real thing, I haven't tried the one sold by Coop yet. But I was told by a friend that it tastes differently from the ones from the UK. Can anyone confirm?
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  #29  
Old 12.08.2010, 09:10
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Re: Constructing an English Breakfast in Switzerland

The Ticinese sausages that are available in packs at the moment (for BBQ season) make suitable breakfast sausages.

Bacon and Black pudding are the problems though - but blood sausage should be available.

Although it doesn't help - I had fantastic Black Pudding in the Primrose Cafe, Clifton in Bristol.
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  #30  
Old 12.08.2010, 11:34
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Re: Constructing an English Breakfast in Switzerland

This is what I get my butcher to do, works for me. But I'm not English (I really like bacon though, does that count?).

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Bacon - Speck just isn't the same, though it will do at a pinch. If you asked a butcher to cut speck more thickly, would this do?
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  #31  
Old 23.08.2010, 09:00
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Re: Constructing an English Breakfast in Switzerland

Heureka!

I went to my local Coop in Wollishofen on Saturday and stumbled across "PROPER BACON" . It's by the Natura Line and is NOT Speck (Says Bacon on the Pack as well)! I tried it out yesterday with a Sunday Morning Fry Up.
It pretty much tastes the same as Bacon back home, just slightly thinner though.
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  #32  
Old 23.08.2010, 09:06
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Re: Constructing an English Breakfast in Switzerland

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Heureka!

I went to my local Coop in Wollishofen on Saturday and stumbled across "PROPER BACON" . It's by the Natura Line and is NOT Speck (Says Bacon on the Pack as well)! I tried it out yesterday with a Sunday Morning Fry Up.
It pretty much tastes the same as Bacon back home, just slightly thinner though.
Serious question: can you please post a photo (mobile is fine) of the packet next time you see it?
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  #33  
Old 23.08.2010, 09:18
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Re: Constructing an English Breakfast in Switzerland

Oh dear, well I can understand us wanting to continue with the tradition of an english breakfast, but I gave up some time ago. I just don't have time in the morning, some of the stuff I can buy in Switzerland, others have to be organised, and I just have nothing against a slice of bread and jam (or a croissant or two if you prefer). you can even get marmalade in Migros. It might be something for a sunday perhaps, but if you have kids and have to get them off to school, then I don't find it very pratical. did I actually ever eat an english breakfast at home. Not really. I think the only time I have ever really gone for it is when on holiday in a hotel where I don't have to mess around doing it all and clearing the fat away afterwards in the kitchen.

I sometimes do an english fry up for tea or whatever, but I just cannot be bothered with the whole english breakfast ceremony and I even suffer afterwards with indigestion.

So good luck to all who are searching, I am sure you will find most of the stuff somewhere in Switzerland.
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  #34  
Old 23.08.2010, 09:25
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Re: Constructing an English Breakfast in Switzerland

mrs and I have been buying this from Coop for some time... ok it's not like english bacon( we'll get that saturday !! ) but it does a fair pass at american ( streaky ) bacon.

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Old 23.08.2010, 09:38
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Re: Constructing an English Breakfast in Switzerland

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Serious question: can you please post a photo (mobile is fine) of the packet next time you see it?
He's not lying...I found it at coop online supermarket!

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  #36  
Old 23.08.2010, 09:45
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Re: Constructing an English Breakfast in Switzerland

I didnt doubt him for a second my good man, its just once I see the pack I can home in on it like a wolf to a wounded baby elk.

Much appreciated!

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Oh dear, well I can understand us wanting to continue with the tradition of an english breakfast, but I gave up some time ago. I just don't have time in the morning, some of the stuff I can buy in Switzerland, others have to be organised, and I just have nothing against a slice of bread and jam (or a croissant or two if you prefer). you can even get marmalade in Migros. It might be something for a sunday perhaps, but if you have kids and have to get them off to school, then I don't find it very pratical. did I actually ever eat an english breakfast at home. Not really. I think the only time I have ever really gone for it is when on holiday in a hotel where I don't have to mess around doing it all and clearing the fat away afterwards in the kitchen.

I sometimes do an english fry up for tea or whatever, but I just cannot be bothered with the whole english breakfast ceremony and I even suffer afterwards with indigestion.

So good luck to all who are searching, I am sure you will find most of the stuff somewhere in Switzerland.
It's more a weekend thing, there's always time to treat yourself then!

Oh and another thing... anyone know where you can find potato waffles?

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  #37  
Old 23.08.2010, 10:12
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Re: Constructing an English Breakfast in Switzerland

That's the one

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  #38  
Old 23.08.2010, 10:17
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Re: Constructing an English Breakfast in Switzerland

Every time someone quotes a pic, a fairy dies. Please save the fairies and remove the pic when replying.
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Old 23.08.2010, 10:19
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Re: Constructing an English Breakfast in Switzerland

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Every time someone quotes a pic, a fairy dies. Please save the fairies and remove the pic when replying.
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Old 23.08.2010, 10:45
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Re: Constructing an English Breakfast in Switzerland

OK will keep that in mind!

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