All things English/American

05-10-2011, 05:12 AM

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?

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05-10-2011, 05:12 AM	#11
Daktari Guest Tournaments Won: 1 Posts: n/a My Photo Gallery	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?