|
:| I can safely say I have never had a fry up. Sounds like a buffet at a country diner I guess... well, minus whatever "black pudding" might be....
|
My first husband was from Queensland, Australia and I spent my first year there on what we'd call a cattle ranch...
Lots of heavy labor, and lots of food to provide fuel...so I got used to making (in this order).... Breakfast, morning tea, lunch, afternoon tea and, finally, tea :giggle: I also learned how to make lamingtons, and pikelets, and steamed puddings.....but not black pudding *gag* |
What is that breakfast thingy not sure what it's called , Ten soldiers,? I saw it on a food channel it looked good . I want to try that to make it.
I know I asked Incubus awhile back but I ready forgot. |
Quote:
The famous Bury black pudding is made in my home county of Lancashire and the town of errrm Bury. http://www.buryblackpuddings.co.uk/ http://www.manchester2002-uk.com/eat...al-dishes.html There are national versions and variations. I personally love morcilla from Spain. http://en.wikipedia.org/wiki/Black_pudding |
Quote:
http://i132.photobucket.com/albums/q...ldierset-1.jpg |
My eyes are glazing over, lol...
Quote:
It just wasn't part of the culture I was raised in to even admit that meat has blood in it, and isn't that silly? I don't know if that was just in my area, or if it was real common in the US to be raised that way. Surely kids from families who hunted would know better... |
Quote:
You are not alone Bit...Here and from what I gather, there in the US, many kids don't now about where their food comes from anymore. Is the organic and free-range eggs/meat market a hot potato on your side of the pond? I don't touch or eat chicken or fish skin but I will eat cooked blood. We're odd creatures aren't we? :sunglass: |
Quote:
Maybe it's all in what one gets used to, and maybe also in the relative amounts of things. Is organic a hot potato? Depends... do you mean hot potato as in highly controversial? Yes. It's also BIG business, so big that all the major food companies are jumping on the band wagon. These days the catch-phrase is "natural" and people have had to be educated that "natural" is literally meaningless as a food label, just like "cage free" is meaningless. Companies are bound by law to use the term "organic" in very particular ways, but the other terms are not regulated at all and a lot of products were labeled that way to mislead people into thinking they were as good as organic. I suspect that organic food will gradually gain more and more market share as the years go by, but I don't expect any kind of big changes all of a sudden. What I think will happen instead is that as the economy continues to be difficult, more and more people will start gardening. |
i have been to England, but the only traditional, i assume, thing i ate was fish and chips in a cone of newspaper. It was good. Beer was good too.
My stereotypes of English food come from the James Heriot books. God, i would love to have had some of those meals. The one thing he hated i think i would have loved, solid fat bacon (no strips of meat) fried till it was crunchy on the outside but oozy on the inside. i can't turn down anything pork. Has anyone had that? Was it good? |
Sounds like belly pork ?
I don't like black pudding it squicks me out. Yet I am a carnivore in every other way. Beans with cheese grated on the top is beaut. I like poached free range eggs on toast. In think you would love cider farms .. A ploughman's lunch with cider and crusty bread .. Relish !! :glasses: |
http://www.essentially-england.com/i...mans_lunch.jpg
Ploughman's lunch .. Years ago English fields were ploughed by horses dragging ploughs This is what the ploughmen would have for lunch. Apple,pork pie,crusty bread,cheese,pickle maybe a bit of salad and no doubt a cheeky bottle of scrumpy cider to wash it all down :sunglass: |
Yes Bit, I meant hot potato in that slightly contraversial way. I suspect we're a little further down the 'free-range' 'organic' route than you lot are. Labelling is pretty strict here too. It's the food we used to eat before the advent of the massive agri-business 'intensive' farms and farming practice.
June, beans on toast is indeed very 'Osbourne' fare and pretty standard everyday snacky food. We called it skinheads on a raft when we were kids in my house. Martina I'm not quite sure what you mean by the solid pork fat - it doesn't sound like belly pork which does have meat amongst the fat. My Ma used to fry the bacon rinds until crispy which were delicious but I guess most generic bacon is now sold sans rinds (skin) Merlin you're not a cider drinker are you? Ya Wurzel! It's vile stuff, I haven't drunk it since I was a teenager. Not even artisan scrumpy is to my palate. However give me a good Belgian lager like Leffe Blond or Duvel or English 'champagne' and I'm a happy chap. A ploughmans lunch is not a traditional English meal, although it is often served in Brit pubs and has been for years. It's origins are infact unknown and the latest thinking is that it was 'invented' as a marketing ploy in the 60s and 70s by the Milk Marketing Board as a way to encourage the Brit public to eat more cheese. Go figure huh? |
I grew up eating an Ulster fry on weekends and holidays but my family is Irish (Antrim). We also added fried potatoes with onion because it wasn't heart attackie enough, lol.
Quote:
|
Quote:
On holidays and Sundays I have dinner late-midday and occasionally tea (tea the meal, not the drink :) in the evening. Otherwise it is breakfast/lunch & dinner. Or brunch & supper on the weekends when time and schedules are more fluid. |
Quote:
Did they eat the roasted parsnips with no mention of the different taste? To be honest Un-Mrs.I has a time of it disguising all the veggies she has me eat. So, we have brunch, lunch, dinner ...and... tea, dinner, supper :blink: Here's another one to add to the mix. My Pops, a solid working class bloke who has dinner and tea, also has 'afters' instead of pudding or dessert. No accounting for some folks! All the fry ups, English, Scottish, Welsh, Ulster fry are basically the same with variations according to region/country and personal taste. I love toasted Irish soda bread toasted with my Full English. http://en.wikipedia.org/wiki/Full_breakfast The wiki page shows a Full English with bubble and squeak, I have never seen a fry up with bubble and squeak......maybe they do that in 'posh' establishments! :cheesy: I love the Somerset Maugham quote on the Wiki page "To eat well in England you should have breakfast three times a day." |
They did notice the difference in taste (between the parsnips and the potatoes) but not until they'd already eaten one. Which brought Lyn no small amount of glee.
I miss yorkshire pudding and rich tea biscuits, of all things. |
Quote:
Hah! That would give me a little evil glee-ness too :groucho: Yorkshire pudding is a food of the gods and goddesses isn't it. I'm crap at making it though and will usually buy it in ready made if having individual yorkies for Sunday lunch. I will make it myself if making Toad in the Hole with onion gravy. Do you 'mericans eat Toad in the Hole? Rich tea biscuits? Not had those since I lived at home. This link might interest you. http://www.britsuperstore.com/cgi-bi...=-1&TB=A&SHOP= |
Blood sausage I have tried and just can't do it.
Bacon in England (London at least) is what we would call Canadian Bacon in the US and rashers? I think is what bacon is in the US and sooooo much better than in the US, as are the free range eggs! Bubble and squeek? Pims and Lemonade...YUMMY Salmon....ultra yummy! my favorite of all? Percy Pigs from Marks and Spencer. |
oh and
Victoria Sponge! It cracks me up that people in the US think Tea is fancy and must include hats and gloves. |
Oh and crisps. Which we would call potato chips come in all flavors like Chilean Sea Bass and Shrimp.
|
Quote:
I also like fancy tea with hats and gloves. :) Followed by laying about on the grass in a nearby park, all dolled up. When I first moved there I used to carry a little notebook with me to note all the new words and phrases and slang with translations. Grocery shopping was really challenging and cockney rhyming slang - OMG I was always slow off the mark with that. |
Quote:
Quote:
You've lived here apocalipstic? Or come from here and emigrated? Bubble and squeak is a fried up mixture of left over mash potato and cabbage (most usually but other left overs can be used too)...I like to use sprouts instead of cabbage. It's thoroughly delicious with bacon or left over roast meat. Un-Mrs.I likes Pimms but after last summer's exploits with Pimms I will never ever drink the foul stuff again :seeingstars: Do you get Pimms over there? Despite shopping in Marks and Sparks regularly I don't know what Percy Pigs are. Aye we do have some odd flavour crisps here too...did you ever see Hedgehog flavour? Seabrooks crisps are my favourite and the King of Crisp...some would disagree though. How about you Merlin? Seabrooks, Walkers, Kettle or own brand crisps? Hah! Do Americans really think that tea is that old fashioned sort of twee-tea thing? Tea can be posh, very posh, with cake stands, doilies, china cups and saucers but probably only at the Connaught or the Savoy or similar 'posh' (read v.expensive) establishments. However a real persons less posh tea is a butty, a cake/biscuit and a mug o'tea. :cheesy: |
Quote:
If you check out the link I posted for brit food you'll find plenty of Marks and Sparks food there. :thumbsup: http://www.britsuperstore.com/acatal...d_Spencer.html |
Quote:
I was pretty good with most dialects, I got the hang of the Liverpudlian quite quickly but I found the Geordie dialect almost impossible to decipher even after a decade! :D That British Superstore is going to be the death of me (my budget anyway). :) Cheers mate. |
Quote:
Scouse is a tough accent to listen to and Geordie as you say, if it's broad, is almost impenetrable. I'm a northerner with a pretty generic Lancastrian accent. Un-Mrs.I and me take the mickey out of each other as she's got a southern softie Hertfordshire accent! :cheesy: May I ask how come you ended up here and why did you leave again? A girl/chap/other*? *delete as applicable |
Quote:
So... I am soooo not going to spend an hour surfing through Wikipedia today, following the scent of all these strange new foods... I will just ask instead, what is Toad in the Hole? Is that a fried egg in toast? Quote:
Merlin mentioned cheese on beans and it made me laugh because "put some cheese on it" is a catch-phrase in That House; one of our friends told THE most hysterically funny story about what happened when her partner interrupted an intense argument to ask if she was making supper. She insists to this day that a butch will eat ANYTHING if you put some cheese on it.... the dog was a little confused that night though. :cheesy: The reason we thought it was so funny is that Gryph has always said about my kitchen disasters, "put some cheese on it, I'll eat it..." Yeah :cheesy: yeah, I KNOW how lucky I am with That Butch, lol! Love him with all my heart just for that alone! |
All you blood sausage haters don't know what you're missing :p Never saw it as a British-only thing, though. We have it French Canada and Atlantic Canada as well, and it's common to eat it all over Europe.
I really like white pudding best, though. Tastes even better :D |
Quote:
Kidding, of course, but that woman will eat anything if there's enough cheese! :cheesy: |
Prawn cocktail walkers crisps. Loved them since being a kid.
Prefer spains selection of crisps. Better than england. You guys like our Royal family ? Watch the wedding ? What did you think ? |
Quote:
Had lovely tea at the National Portrait Gallery doilies and all! I like the shortbread!!! Percy Pigs are like wine gums but no wine and shaped like pigs....so yummy...will see if I can find photo. Quote:
Quote:
Quote:
Of and the rhyming thing in London, yes hard to follow, but always very clever! |
|
Don't think anyone I know is a camilla fan.
Don't want charles as king. Want William. |
Quote:
|
Quote:
Quote:
EXCEPT dog food. I draw the line at dog food. :cheesy: Quote:
That actually makes Charles the Cad fairly interesting to me, ironically enough--I applaud his efforts in that direction, and actually agreed with his statement about boring modern architecture, lol... I think I'm probaby atypical as a US citizen because I am not impressed in the least by fame and fortune; you're less likely to sell me a magazine with someone famous on the cover, for instance, than with a landscape or garden or room interior on the cover. I turned off the television decades ago and have only watched it sporadically since. I can always tell a huge difference in the quality not just of my life but also of my thinking when I am away from the influence of that infernal brainwashing machine. Oh btw, Storm and I skipped lunch and so we're having tea, of a sorts. :cheesy: Hers is iced, mine is just water, and we're sharing a "personal watermelon" which is pretty darned big even for two hungry people--but ohhhh so good on such a hot day! BUT when I was growing up, fruit in the mid-to-late-afternoon was not called "tea" but "after school snacks" and the snacks would just as often be cookies (biscuits) and milk. :cheesy: |
I am in awe that there are people out there who have not witnessed the amazing white pudding! :p It's also a kind of sausage, but is filled with mostly meal and pork/pork fat. You cook it a similar way to blood sausage by dumping it in the frying pan for a few minutes (or you can put the whole thing in the oven, but I prefer to chop it up and fry it). Like with blood sausage the best is when you cook it to the point of being a big crumbly...or at least that's how I like it, lol. Now go forth to your local delicatessen! :p
God this is making me drool...we need a sausage thread, I'm severely craving currywurst and white pudding here, lol. |
Quote:
|
Quote:
Toad in the Hole is sausages and yorkshire pudding and it's totally yum! http://en.wikipedia.org/wiki/Toad_in_the_hole Butty a colloquialism for sandwich - I think it's a northernism but I could be wrong. Lashings of tea is referencing Enid Blyton Famous Five stories where they always had 'lashings (or lots of) of ginger beer' Hah @ eating anything with cheese. Thankfully I won't eat just anything. If it contains tomato, sugar or fruit I will decline. If it contains crunchy vegetables I will decline. If it has pasta or rice I will generally decline.......picky moi? :groucho: Quote:
I'm not a fan of boudin blanc, maybe I should try it again, it's been some years since I tried it last. What's the appeal of white puddin' for you? Quote:
I don't blame you not travelling here during the Olympics. What a debacle that is set up to be. The one time in the forseeable future that representatives from most of the world will be in one place. I forsee potential reprisals for the Bin Laden murder happening at the Olympics. :blink: I love eating and drinking in London's museums and galleries. You absolutely must try Tate Modern's eateries, they're really good. I'm a huge fan of the V&A's cafe too. Quote:
Quote:
|
Whats a pot roast ?
|
Here ya go mate...good ole St.Delia will tell you about pot roast.
http://www.deliaonline.com/recipes/t...dish/pot-roast |
| All times are GMT -6. The time now is 11:21 PM. |
ButchFemmePlanet.com
All information copyright of BFP 2018