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Updated: May 12, 2023

I'm calling you out NY Times Cooking gets some foody comments from chef Tom Dev

Ah the crisp butty... that childhood British staple!

There were lashings of butter (yonks before that Lurpac spreadable was a thing) that ripped gashes deep into your Warburtons white because the kitchen was colder than a witch's tit, and who had time between waking and school to wait for the dairy to warm up?

Ode to a morning ritual. A frenzied act of passion and precision. Get those slices out pronto, buttered and lined up on the bread board like a legion of soldiers so you could sprinkle them with a pack of your faves. Boom!!

You even got a dessert of crisp shards and bread crust. Proper lunch for rascals on the move!

Some things don’t travel the Atlantic well. So along with the Titanic it seems the crisp butty didn’t make it. This humble munch wasn’t intended for export. It’s not exotic or alluring and ‘twas never intended to be adapted as a “filling stabilizer” to quote NY TImes Cooking.

No doubt, the crisps are the star of the show and shouldn't be referenced as something akin to a non-slip shower mat.

So my message to America is this. Leave our butties alone!

Some things are better left untouched, and some things just don’t work - like peanut butter and jelly.

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