(james benedict brown) on the road

Apples and onions

Posted in Posts by James Benedict Brown on 24 August, 2008

Imperial unit of length, four letters.

Damned imperial measurement system. I am a metric child, born late enough to have only ever been taught millimetres and metres but early enough to still have bought fresh produce in pounds and ounces. I don’t object so much to the transition to metric or the lingering half-status of the imperial system, but being raised exclusively with one means I’m usually stumped if an older butcher or grocer asks me how much of something I want. And this kind of crossword clue reminds me of one of minor annoyances of the imperial system – a four letter crossword entry with the clue “unit of length” could be “inch”, “foot”, or “yard”. I’m not bothered about the inconsistency of the imperial system (twelve inches to a foot but three feet in a yard… I had to look that last one up), but I am frustrated that the three primary length measurements of the system all have four letters in them. It simply doesn’t help with crosswords.

Looking up from my paper (crossword doomed to be no more than eighty percent completed, I can feel it) I observe the scene. I’m in Broadford, one of the less defined, less attractive and frankly straggly towns of Skye, and I’m waiting for a bus. Beneath grey skies, light rain is falling, and I’ve retreated to a Beinn Na Cailligh, a café on the outskirts of the village. There are three buses a day from the principal towns and villages of Skye to Glasgow, and I tried to catch the first one. Although the ticket I bought was flexible, the driver refused to let me board the earliest serviceon a technicality. Flexible ticket or not, mobile tickets have to be checked against the driver’s manifest, so they’re actually only valid on the booked bus.

The driver did give me a lift though, picking me up from the cloud of midges beside the road where I hailed the bus and bringing me a few kilometers down the road to Broadford. There was, at least, more chance of me passing two and a half hours here than where I’d tried to board the bus.

My walking tour of Broadford was concluded in about five minutes. The main road from the Skye Bridge up to the island’s de facto “capital” of Portree passes through it, and there are a handful of minor streets on either side. For a brief stretch the road passes alongside what could have once been an attractive harbour, but just to cement the town’s aesthetic mediocrity, a petrol station and aircraft-hangar of a supermarket were built between the road and the water. A handful of attempts at town beautification have produced some delicately designed parks, but the town’s entire density is too low and the buildings are notable only for the functionality and weather resistance. Of all the towns to be stranded in the Hebredes, Broadford is not my choice destination.

But there are at least some retail opportunities, so I buy a paper and send a postcard, and once Beinn Na Cailligh has opened at nine o’clock, I saunter in for a cooked breakfast. I’m already damp and shivering, and the prospect of a meaty breakfast (black and white pudding included) cheers me. The coffee isn’t bad either. There’s an actual espresso machine, which probably tells you all about the expectations of modern holiday makers who visit Skye. I’d previously be told by a resident that amongst English tourists, Skye is a firm favourite with lower income groups (my interpretation of his words), a fact that seemed to be born out by the conversations I overheard in the café and the types of cars parked outside. There were others, however, with bemused Spaniards peering at the desert cabinet and an American woman flying in to get three cappucinos “to go”.

Outside I spy some middle aged men who’ve pulled up in a silver car and who have stepped out to photograph a pair of buses that have pulled up at the stop outside. They snap a few pictures and then drive off, perhaps to catch the same bus further down the line. During the hour and a half that I spend in the café, I count almost twenty buses coming and going. Skye is phenomenally well served by public transport. Locals rub shoulders with tourists on most of the routes that connect the towns and villages of the island with the railway station at the other end of the Skye Bridge in Kyle of Localsh, and the ferry terminal at Armadale.

I clear my plate, finding black pudding much more digestable with brown sauce. The sauces come in small plastic sachets that are kept in little bowls on the table. I remember that it was around this time last year, on a Caledonian Macbrayne ferry not far from Skye, that I noticed something on the very same design of sauce sachets.

Each sauce packet was a little double sided envelope. One side, in white against the appropriate colour, was the written name of the contents. On the back was a photograph of the principal ingredient. So on the back of the tomato ketchup sachet were tomatoes. On the back of the mayoinnaise sachet were hard boiled eggs, de-shelled and cut in halves. What surprised me a year before, and what I remembered again that day, was the illustration on the back of the brown sauce sachet.

What would you expect to see on the brown sauce sachet? What are the primary ingredients of brown sauce?

When I first picked up one of these little brown packets, I was quite surprised by the illustration. I may be devoted consumer of brown sauce, but only because I find tomato sauce a little too tart and dull. I’d never really thought about what might actually give brown sauce its flavour.

According to these packets, the primary ingredients of brown sauce are apples and onions.

Whether or not this commercially prepared and packed brown sauce had ever come into contact with an apple or onion is open to debate. For all I know, it is quite possible it was just “red” sauce with extra vinegar and colourings. But the idea that once upon a time, brown sauce was freshly prepared with green apples and brown onions amused me, because it’s only when I’m in the Scottish islands that I consider the origins of brown sauce.

Poaching

Posted in Posts by James Benedict Brown on 23 August, 2008

Last week, while travelling at speeds of almost 200km/h, I ate freshly prepared Eggs Benedict and drank a quite reasonable Merlot. Some unexpected news had reached me during a five hour train journey (via the complimentary wireless internet provided on said train), so I decided to celebrate with a modest lunch in the restaurant car. The restaurant on National Express East Coast services is in fact half of a first class carriage beyond the standard class buffet counter, so for penny pinching apex travellers like myself, a meal on the train is actually a pretty cheap upgrade to first class for as long as you are eating. The Eggs Benedict didn’t last that long, although the Merlot and a coffee meant I spent the time it takes to get from York to Peteborough in a much more comfortable seat than that which I had occupied from Glasgow at the other end of the train.

I don’t think I’d eaten Eggs Benedict until a few years ago when I tried the dish during a torrential summer downpour in a Montréal bistro. Something I miss a great deal from living in Canada (and travelling in America) is the ease and affordability of eating out for breakfast. The consumate skill required in preparing Eggs Benedict makes it a justifiable purchase in a breakfast joint, especially since I rarely have the motor skills first thing in the morning to poach eggs.

These eggs were amazing, served beneath a creamy hollandaise sauce on lightly toasted muffins, with a few slices of cured ham and salad. Light yet filling, supremely healthy, and surprisingly well matched to a glass of red wine. Before I left the train at Peterborough I asked the chef, who was lingering at the end of his immensely impressive narrow kitchen in the next carriage, how he managed to make such perfect poached eggs on a train. He said it was simple.

“I’m just good, that’s all.”

Not the kitchen tip I was hoping for, but he did disclose that poaching eggs can’t be done without a drop of vinegar in the boiling water to help the eggs thicken and coagulate. Having never poached my own eggs before, I was reminded of this tip during an early morning B&Q trip today. I was accompanying a new homeowner who wanted to buy a new contraption that makes painting easy for those who forget to wash their paintbrushes. After finding the device and purchasing it at half price we stopped at a supermarket on the way home, planning breakfast. Eggs, salmon, hollondaise sauce and bagels were procured, along with a copy of the Saturday Guardian. With some fresh spinach leaves at home, I launched into my first ever attempt to poach some eggs. I must confess that I’m slightly surprised at just how easy it was – the vinegar in the water does indeed help, and by using a spoon to stir a whirlool in the pan of boiling water the egg forms a vaguely contiguous shape that is simultaneously aesthetically pleasing to mount on a toasted bagel. I plan to poach some more in the coming weeks. What with my kitchen being slightly more spacious than that on board a high speed train, and noticeably more stable, I suspect all that is needed is practice.

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