Questions: Food & Beverage

Gentleman's relish is going to be discontinued because of falling sales. Produced since 1820 the company says it's no longer commercially viable.

But I've never seen it in the shops. Perhaps it lurks in some dark corner of those delicatessens that charge £20 for mayonnaise.

It actually sounds quite nice, it's anchovy paste and there's a few recipes online to make your own so I might give it ago if I can get hold of some frozen fish to mash up.

So have you eaten gentleman's relish?

A custard slice (UK) or snot block (Australia) is loosely based on the French mille-feuille. It consists of a block of congealed custard sandwiched between two thin layers of puff pastry and topped with icing. I'm not sure if you have them in the USA or if they're even legal.

Personally, I think it's one of the worst patisseries going, but they sell well, so someone must be buying them, yet I've yet to meet anyone who's actually made one. I even know of one place that sells the off cuts at reduced price.

Perhaps it's because I think custard should be boiling hot and runny, something you pour over a pudding. Cold, firm custard doesn't do it for me. Don't get me started on the piece of crap that's crème brùlee, don't pour custard into a pot and pretend it's a dessert.