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 British Food: Actually edible?

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manbiteslion
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PostPosted: Fri Dec 03, 2010 8:52 pm Reply with quoteBack to top

Zargs wrote:
If anyone wants to complain about poutine and beer, I don't know what to say.

Not to be confused with putain and beer.

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Morgain Le Fay
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PostPosted: Fri Dec 03, 2010 9:22 pm Reply with quoteBack to top

And don't the Canuks like their beer warm. One nice thing about when I lived in Ontario the beer truck made deliveries to your home.

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Zargs
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PostPosted: Fri Dec 03, 2010 9:28 pm Reply with quoteBack to top

manbiteslion wrote:
Zargs wrote:
If anyone wants to complain about poutine and beer, I don't know what to say.

Not to be confused with putain and beer.


Well, you have to go to Quebec for that..
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Gold Hat
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PostPosted: Fri Dec 03, 2010 10:34 pm Reply with quoteBack to top

music man wrote:

Can I be the first to recommend faggots

Does the dish go with that British favourite - Spotted Dick Shocked

Zargs wrote:
This is why I like Canada. We don't really have food of our own, we just take everybody elses' good food.

You are new here so I won't hit you a kick in the arse with a frozen boot eh!

Check out the stickies for rules - no criticism of Canada is allowed - unless you are Pastor Frank and he's allowed because he has a "special" relationship with Molly Six Feathers who lives on a reserve located very near the American boder.

The next time you are through Fokitscold Ontario, ring me up a I will let you tuck into some of my wife's hot preserved beaver. Now that's good Canuck cooking . . . ummmmmmmmmmm.
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Zargs
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PostPosted: Fri Dec 03, 2010 11:11 pm Reply with quoteBack to top

Gold Hat wrote:
music man wrote:

Can I be the first to recommend faggots

Does the dish go with that British favourite - Spotted Dick Shocked

Zargs wrote:
This is why I like Canada. We don't really have food of our own, we just take everybody elses' good food.

You are new here so I won't hit you a kick in the arse with a frozen boot eh!

Check out the stickies for rules - no criticism of Canada is allowed - unless you are Pastor Frank and he's allowed because he has a "special" relationship with Molly Six Feathers who lives on a reserve located very near the American boder.

The next time you are through Fokitscold Ontario, ring me up a I will let you tuck into some of my wife's hot preserved beaver. Now that's good Canuck cooking . . . ummmmmmmmmmm.


But I'm Canadian! I was being serious! Exclamation
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Gold Hat
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PostPosted: Fri Dec 03, 2010 11:33 pm Reply with quoteBack to top

Zargs wrote:

But I'm Canadian! I was being serious! Exclamation


A "serious Canuck" - that's an oxymoron.

You are forgiven - just listen to an hour of Celine to cleanse your soul. Wink
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Zargs
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PostPosted: Fri Dec 03, 2010 11:38 pm Reply with quoteBack to top

Lordy, lordy I'll never sin again!

J'aime Celine Dion lol
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Jeannette
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PostPosted: Fri Dec 03, 2010 11:52 pm Reply with quoteBack to top

Vampiremerchant wrote:
Well if you want Real Cuisine.................... Laughing

Image


HAGGIS

Don't knock it til you've tried it................. Wink


Hmmm, Haggis, the most bestest dish I ever had in Great Britain - and I am looking forward to having lots more during Christmas holidays in Edinburgh!

P.S. I had a nice liver stew in Cornwall.
And yes, I'm serious.

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lakeside77
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PostPosted: Sat Dec 04, 2010 1:48 am Reply with quoteBack to top

There is some hope for British cuisine.

http://www.dailymail.co.uk/news/article-1335043/Worlds-hottest-chilli-grown-tiny-Cumbrian-greenhouse.html

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Gold Hat
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PostPosted: Sat Dec 04, 2010 3:37 pm Reply with quoteBack to top

^^^^^ You have discovered something of major importance Laky.

I think the British culinary experience requires that the individual must be a tad bit nuts - wonky - toys in the attic - or my favourite, loony tunes.

Here are two Brits enjoying what your article describes.

http://www.youtube.com/watch?v=-MPiAMC55PQ

I would also like to point out that many of our mods and the admin come from Brit Land - an interesting syllogism - think about it Wink
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lakeside77
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PostPosted: Sun Dec 05, 2010 3:53 am Reply with quoteBack to top

^^^Whew! To use a British expression, that is what I call "off your trolley."Surprised

Where can I get some seeds?

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PostPosted: Sun Dec 05, 2010 8:06 am Reply with quoteBack to top

I am very intrigued about this discussion. I visited the UK in 1976. Yes, I left home on our birth year and went to the origin of some of it. [I did keep that passport because it is a one of a kind... it has my picture in it!]

Maybe it was the places we ate. Maybe they were touristy, I don't know but those traveling with me agreed that all of the food we ate in (particularly London) LOOKED great. Colorful and well presented. It all tasted bland. There was no zing, it all tasted the same.

I developed a theory that during the period of time when the sun didn't set on the British Empire food from all over the world was coming home and to keep from having gastric agony from all of the various spices and cooking methods, the British learned to make food look good, but it all tasted the same.

Now I am re-thinking my theory and thinking I need a return trip to see if something has changed.


This from a citizen of a country which markets "Mexican Food" that is totally foreign to natives of Mexico... Laughing

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music man
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PostPosted: Sun Dec 05, 2010 8:26 am Reply with quoteBack to top

^^^^^^
This is a classic - http://www.youtube.com/watch?v=huSP7PtctC4 Very Happy

I have to say that food has come on a long way since you were here in 1976. now it generally tastes good and looks good.

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psychicbait
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PostPosted: Sun Dec 05, 2010 11:59 am Reply with quoteBack to top

^^^Mum's steak and kidney pie, with a proper suet crust, could take on your new cuisine, sir! [/nostalgia]

On the other hand, to this day our family recalls Mum's close encounter of the third kind with pasta.
Fortunately it was a one off.
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Esox lucius
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PostPosted: Tue Dec 07, 2010 5:29 pm Reply with quoteBack to top

Off the top of my head, my favourite Winter Warmers,

Starters:
Leek and Potato soup with Black Pepper, Bread and Butter (none of your poncy spreads)

Main (choice of):
Steak & Kidney Pud, Mash, Veg & Gravy
Deep Fried Cod & Chips
Faggots, Chips and Peas
Cornish Pasty, Chips, Peas/Beans
Gammon Steak, Eggs and Chips
Pigs Liver (tastier than lambs), Spuds, Mushrooms, Veg & Gravy
Roast Beef, Yorkie Pud, Spuds, Veg, Gravy, English Mustard
Roast Pork / Lamb /Chicken variations
Lancashire Hot Pot
Beef Stew, Suet Dumplings

Pudding (choice of)
Apple & Bramble Pie & Custard / Cream
Spotted Dick & Custard
Jam Roly Poly & Custard

I am partial to Curries, Pasta & Stir Frys etc but this weather it is no comparison. Wink

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Morgain Le Fay
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PostPosted: Tue Dec 07, 2010 5:36 pm Reply with quoteBack to top

^^^ Your post reminded me of the wonderful standing rib roast and YORKSHIRE PUDDING my former mother-in-law made. She originally was from Kent England and was not a great cook (tossing beef liver into boiling water is not a good dish), but she made the best Yorkshire Pudding!!

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PostPosted: Wed Dec 08, 2010 2:12 pm Reply with quoteBack to top

A week in a British kitchen:

Monday -Spaghetti Bolognese (Italian)
Tuesday - Sweet and Sour Chicken (Chinese)
Wednesday - Chilli con Carne (Texan)
Thursday - Pizza (Italian)
Friday - Green Curry (Thai)
Saturday - Enchiladas (Mexican)
Sunday - Roast Beef, Yorkshire Pudding and Roast Potatoes with veg. (Yorkshire)

Wink

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Roycropper
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PostPosted: Wed Dec 08, 2010 2:37 pm Reply with quoteBack to top

What about our national dish, Chicken Tikka Masala?

WIKI

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Quote:
Surveys have found chicken tikka masala to be the most popular dish in British restaurants and it has been called "Britain's true national dish."
One in seven curries sold in the UK is chicken tikka masala.
Britain now exports chicken tikka masala to Pakistan, India and Bangladesh.

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PostPosted: Wed Dec 08, 2010 4:01 pm Reply with quoteBack to top

Lovely with a Mushroom Bhaji and Garlic Nan

(The Empire Strikes Back) Very Happy

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PostPosted: Sun Dec 12, 2010 9:13 pm Reply with quoteBack to top

rocknrollnobody wrote:
Dr. Steve Forum wrote:
Parmo! (Most Brits won't even know what that is. Very Happy)


A heart attack! Plus you don't really get it outside of Middlesborough/Thornaby/Redcar




It's brough, not borough - we get quite touchy about that! Very Happy

You can get a decent parmo as far north as Newcastle nowadays - but nothing beats a true Boro Parmo - hotshot or bolognaise? decisions decisions!

Or you could cross the border into Scotland and get a deep fried pizza/mars bar/squirrel...

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Nanny Ogg
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PostPosted: Sun Dec 12, 2010 9:16 pm Reply with quoteBack to top

^
Oi the Scots do not deep fry squirrels
They'd go nuts if you suggested that

too much protein not enough fat

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Funky Spingers
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PostPosted: Sun Dec 12, 2010 9:18 pm Reply with quoteBack to top

Have you not seen the lack of road kill on Scottish roads? They'll deep fry anything!

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Nanny Ogg
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PostPosted: Sun Dec 12, 2010 9:23 pm Reply with quoteBack to top

Its because we drive carefully


or everything turns into zombies/haggis

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Funky Spingers
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PostPosted: Sun Dec 12, 2010 9:30 pm Reply with quoteBack to top

Drive carefully? Try driving through Ayrshire, Lanarkshire or D+G when the coal mines have their shift change!

In all seriousness, I love Scotland as I have to work there a lot and it's fauir to say there are more than a few hidden gems to do British culinary tradition proud (although I like deep fried mars bars so maybe my opinion isn't the best!)

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PostPosted: Sun Dec 12, 2010 9:47 pm Reply with quoteBack to top

What you really want is a white puddin supper, from the east where we use sauce not vinegar on out chippy takeaways
mmmmm < drools>

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