a reminder what all the limeys on the group are missing ,

On Sat, 13 Aug 2005 20:24:59 GMT, Badger <[email protected]>
wrote:

>> Not sure what a trifle is exactly
>
>Think of fruit jelly with soft sponge cake segments soaked with sherry,
>cream and custard over...Lovely.

A great way to get rid of stale cake during and just after the war [or
any time for that matter.] We also had stale bread soaked in hot milk
before bed-time. We were kids. We thought it was food.

Date: Thu, Aug 11, 2005, 3:34pm [email protected] (mike=A0hide) did
post something:

Ran across this posting something else. Never spent any real time
in England, tho did go thru Scotland. Very nice, what little I saw of
it. Did spend consideralbe time with Brits in Thaiiland, along with
some Aussies, and Kiwis. Good people.

When you're playing darts, and drinking beer, shandys can extend
your playing time considerably. Taste good too. And, enjoyed many a
shepherd's pie.



JOAT
My son is an HONOR TEENAGER
at the county jail.
- Seen on a bumpr sticker

mike hide wrote:
>
>
> Just because we have the worst food [according to some ] it goes to prove we
> take it seriously.
>

According to some, English cuisine is proof England never experienced
famine. Those cultures with the most 'interesting' cuisine are those
who had to resort to eating unusual food.

Evidently Norway never had a famine either...

--

FF


"MMmmm, lutefish."

[email protected] wrote:
> mike hide wrote:
> >
> >
> > Just because we have the worst food [according to some ] it goes to prove we
> > take it seriously.
> >
>
> According to some, English cuisine is proof England never experienced
> famine. Those cultures with the most 'interesting' cuisine are those
> who had to resort to eating unusual food.
>
> Evidently Norway never had a famine either...

The vaunted French sauces were first developed to cover the taste of
meat going bad, pre-refrigeration days (way, way pre-), or so I have
been told.

Mark & Juanita wrote:
> On Fri, 12 Aug 2005 06:16:29 -0500, "Swingman" <[email protected]> wrote:
>
...
>
> > with a pint of the best beer in the world; a
> >good trifle;
>
> Not sure what a trifle is exactly
>


It's what follows after a man who has had one pint too many
leaves the pub with a tart.

--

FF

What annoys the living p*iss out of me is the way ALL countries seem to
treat "ethnic" food from other countries. In the UK for example they
will take a true American dish and then customize it so that it's more
to the palates of the Brits - and STILL call it "authentic" American
fare. (Only in England would they put sweet corn on pizza.) Same
thing in the USA - remember Arthur Treacher's REAL English fish and
chips? Nothing like real! Even McDonalds is guilty. I've had them in
USA, England, Sweden, France, Lebanon, Finland, Spain - they all taste
different to each other.

FoggyTown

Morris Dovey wrote:
> foggytown (in [email protected])
> said:
>
> | What annoys the living p*iss out of me is the way ALL countries
> | seem to treat "ethnic" food from other countries
>
> Just goes to show that if you want /really/ good <ethnic> food, it
> helps a lot if it's been prepared by a talented <ethnic>.
>
> One of my happiest discoveries was that people in every part of the
> planet have found ways to make whatever's available in their immediate
> vicinity into dishes that everyone can enjoy.
>
> --
> Morris Dovey
> DeSoto Solar
> DeSoto, Iowa USA
> http://www.iedu.com/DeSoto/solar.html

Doesn't make much difference. London is filled with Indian restaurants
staffed by Indians who haven't been in the country long enough for the
fingerprints they made at the immigration center to have dried - and
they still turn out food that nobody from Mumbai or Calcutta would
recognize.

FoggyTown

Norman D. Crow wrote:
>
> ...
>
> What does AIDS have to do with it?

Nothing.

> I'm not really up on mad cow disease, but
> wouldn't proper cooking pretty much destroy any possibility of that being
> transferred to a consumer?

No.

'Mad Cow' (Bovine APongiform Encephalopathy, BSE), Creutzfeldt-Jakob
Disease, Kuru, Scrapies, and a few other related diseases are
caused by a protein, not a virus or bacteria. To cook meat
to the point where is safe from transmiting those, you would
have to cook it until the protein is destroyed, by which point
it would no longer be meat. Not much point to eating charcoal
briquettes. Some parts of the cow are especially high risk,
the brains or any part of the nervous system and the intestine.
Hot Dogs are high risk foods for BSE because they not only have
protein from pretty much all parts of the cow, but also have proteins
from many different cows in the same sausage. Yummm!.

> IIRC, sweetbreads(at least from veal or beef) are
> a gland from the neck of the animal. I must presume that they would be
> pretty much the same thing from a pig. In this day & age, we never see them
> unless from home butchered meat.

I don't see any information on a porcine varient, which seems odd
considering that pigs and people have been eating each other
for millennia.

--

FF

In article <[email protected]>,
foggytown <[email protected]> wrote:

> Even McDonalds is guilty.

I thought you were talking about food. "McDonald's" and "food" are
NEVER to be used in the same conversation. It's the law, you know.

Gerry

In article <[email protected]>, Guess who
<[email protected]> wrote:

> We also had stale bread soaked in hot milk before bed-time. We were
> kids.

In Glasgow in the forties and fifties, we used to call them "saps".
Don't forget the sprinkle of sugar.

Gerry

"Swingman" <[email protected]> wrote in message
news:[email protected]...
>
> Give me a good English breakfast with bacon, sausages, eggs and fried
> bread
> ANY day!
>

Nope, best breakfast in the world is the kippers and eggs in Gander,
Newfoundland. Worth calling in a mistaken emergency to land in the morning
rather than fly by.

On Fri, 12 Aug 2005 06:16:29 -0500, "Swingman" <[email protected]> wrote:

>"mike hide" wrote in message
>
>> Just because we have the worst food [according to some ]
>
>I don't know about that: clotted cream from Devon;

You're kidding here, right? Or you really do like rotten cream?

>English mustard on ham;

I could probably get down with this

>steak and kidney pie/pudding,

uhh, if you say so

> with a pint of the best beer in the world; a
>good trifle;

Not sure what a trifle is exactly

> excellent sherry always at hand;

I suppose it's sweet sherry too, huh? :-(

> bacon cut the way bacon was
>intended; chips way better than most current yanks have ever tasted,

Based upon your previous praises, I'm not sure that this is high praise

>seasoned with vinegar and salt...

Now you're just being silly. What psychopath came up with the idea that
vinegar was a great flavoring for chips? [bleah! ... and again I say
bleah!]


> a lot of things you POME's do better than
>most in the food department. :)

Bet you like head cheese and blood sausage too.



Different strokes I guess.



+--------------------------------------------------------------------------------+

If you're gonna be dumb, you better be tough

+--------------------------------------------------------------------------------+

Robatoy wrote:
> In article
> <[email protected]>,
> "Norm Dresner" <[email protected]> wrote:
>
>
>>>"mike hide" <[email protected]> wrote in message
>>>news:[email protected]...
>>>A reminder what all the limeys on the group are missing ,decent beer
>>>and pork pies
>>
>>> http://www.blogjam.com/pork/
>>
>>
>>Yeah. But they've got Bangers and Mash!
>>
>> Norm
>
>
> Yup, and Pigs-in-a-blanket and MY all-time fave rave: EEL PIE!!
>
> At a B&B in Cambridge, I was offered boiled bacon, fried bread and
> boiled coffee.
>
> Somehow 'British' and 'food' don't go in the same sentence.
>
> (Funny thing though..some huge world-wide restaurant expert/rating
> outfit declared a London restaurant best in the world...go figgur)

Must be French cuisine...
drool,
jo4hn

"mike hide" wrote in message

> Just because we have the worst food [according to some ]

I don't know about that: clotted cream from Devon; English mustard on ham;
steak and kidney pie/pudding, with a pint of the best beer in the world; a
good trifle; excellent sherry always at hand; bacon cut the way bacon was
intended; chips way better than most current yanks have ever tasted,
seasoned with vinegar and salt... a lot of things you POME's do better than
most in the food department. :)

--
www.e-woodshop.net
Last update: 8/07/05

"Charlie Self" <[email protected]> wrote in message
news:[email protected]...
>
> [email protected] wrote:
>> mike hide wrote:
>> >
>> >
>> > Just because we have the worst food [according to some ] it goes to
>> > prove we
>> > take it seriously.
>> >
>>
>> According to some, English cuisine is proof England never experienced
>> famine. Those cultures with the most 'interesting' cuisine are those
>> who had to resort to eating unusual food.
>>
>> Evidently Norway never had a famine either...
>
> The vaunted French sauces were first developed to cover the taste of
> meat going bad, pre-refrigeration days (way, way pre-), or so I have
> been told.

I have been told that the water was so bad the french developed the wine
industry . This again is probably untrue as wines were most likely
introduced by the Romans . Many italians will tell you the french cusine
originated in northern Italy.

Funny but in the UK we have a quite large snails ,called locally roman
snails . Again supposidly introduced by the romans for their "escargot"

On Fri, 12 Aug 2005 08:24:50 -0400, "George" <George@least> wrote:

>
>"Swingman" <[email protected]> wrote in message
>news:[email protected]...
>>
>> Give me a good English breakfast with bacon, sausages, eggs and fried
>> bread
>> ANY day!
>>
>
>Nope, best breakfast in the world is the kippers and eggs in Gander,
>Newfoundland. Worth calling in a mistaken emergency to land in the morning
>rather than fly by.

OK, dead serious now ... Not Newfoundland, but close ... One of the
BEST cookbooks you'll find anywhere for simple but delicious is called
"Out of old Nova Scotia kitchens." Buy it, or dig it out of the
library.

"Upscale" wrote in message
> "Swingman" wrote in message
> >
> > Give me a good English breakfast with bacon, sausages, eggs and fried
> bread
> > ANY day!
>
> Well, if I was in the habit of eating all that fried food, if the
inevitable
> cholesterol attack left me alive, my doctor would surely finish me off
> during my next check-up.

I wouldn't make a habit of it, but It's definitely one of the things I plan
on indulging in, albeit briefly, on an anticipated trip to see my new, and
only, grandson in Sheffield.

Trust me, it is far from my usual fare of two eggs, fried in olive oil, and
the two pieces of zapped turkey bacon that I have every morning ... but I
can still dream.

--
www.e-woodshop.net
Last update: 8/07/05

Robatoy wrote:
> In article=20
> <[email protected]>,
> "Norm Dresner" <[email protected]> wrote:
>=20
>=20
>>>"mike hide" <[email protected]> wrote in message=20
>>>news:[email protected]...
>>>A reminder what all the limeys on the group are missing ,decent beer
>>>and pork pies
>>
>>> http://www.blogjam.com/pork/
>>
>>
>>Yeah. But they've got Bangers and Mash!
>>
>> Norm
>=20
>=20
> Yup, and Pigs-in-a-blanket and MY all-time fave rave: EEL PIE!!
>=20
> At a B&B in Cambridge, I was offered boiled bacon, fried bread and=20
> boiled coffee.
>=20
> Somehow 'British' and 'food' don't go in the same sentence.
>=20
> (Funny thing though..some huge world-wide restaurant expert/rating=20
> outfit declared a London restaurant best in the world...go figgur)


Kind of reminds me of "Home Cooking" in Texas. The memories are not the=20
best. lol


Not to say that Texas doesn't have great restaurants, but I always=20
seemed to be on the road and stopped at the greasy spoons. :-) Even=20
sopped at one in Crawford -- then a few weeks later I saw a picture of=20
some "famous guy" getting coffee at the same Fina gas station.=20
Apparently he liked it -- once was enough for me...


--=20
Will R.
Jewel Boxes and Wood Art
http://woodwork.pmccl.com
The power of accurate observation is commonly called cynicism by those=20
who have not got it.=94 George Bernard Shaw

"Norman D. Crow" <[email protected]> wrote in message
news:[email protected]...
>
> "Guess who" <[email protected]> wrote in message
> news:[email protected]...
>
> <snip>
>
>> I live now in an area where if it isn't steak or roast, it isn't
>> meat. I enjoy the other products, some considered delicacies, and get
>> them mostly for free when I ask for them. Life is good to the
>> patient.
>>
>
> Yum! You mean stuff like veal sweetbreads, etc., right?
>
> Risking a small flame war, fresh pork liver, always on the supper menu on
> butchering day. I know many don't like liver at all, especially pork. When
> living in Indianapolis in early '60's, pork liver was "dirt cheap" what
> with all the hog farming in the Midwest, and also because many felt it was
> only fit for our brethren of the darker complexion. Living on a tight
> budget during apprenticeship, SWMBO & I enjoyed it. Still do when I can
> get it. Beef tongue and heart, boiled & sliced in sandwiches, or pickled
> for tatty tidbits. Of course, it never seemed to get completely pickled
> because "people" couldn't wait, kept dipping in for samples.
>
> --
> Nahmie
> The greatest headaches are those we cause ourselves.
>
>
Couple of other UK specialities ,brains and eggs , spotted dick and toad in
the hole plus I almost forgot faggots and peas, fried chitlins with hot
mustard [breakfast ]....mjh

Robatoy <[email protected]> wrote in news:design-46830C.21501713082005
@nr-tor01.bellnexxia.net:

> I will NOT eat 'zwezerik' (a pig's dick...I mean..HOW f*ucking hungry
> does one have to be???) Sick bastards, those Dutch.
>
Don't know where your translation came from, but Googling confirms my
recollection that zwezerik is thymus. Another translation calls it
seweetbread(s).

Not that this born Dutchman would really eat thymus in this day and age of
AIDS and mad cow disease ...

OTOH, kidneys in my recollection can be very nice, especially when I
remember what my friend looked like when we explained what those
"champignons" really were. Oh, those were the good days in the '60s at
college (Utrecht).

--
Best regards
Han
email address is invalid

<[email protected]> wrote in message
news:[email protected]...
>
> mike hide wrote:
>>
>>
>> Just because we have the worst food [according to some ] it goes to prove
>> we
>> take it seriously.
>>
>
> According to some, English cuisine is proof England never experienced
> famine. Those cultures with the most 'interesting' cuisine are those
> who had to resort to eating unusual food.
>
> Evidently Norway never had a famine either...
>
> --
>
> FF
>
>
> "MMmmm, lutefish."



Might be living for a while on a farm in the UK ,when an animal is
slaughtered nothing went to waste including the blood [black pudding] or the
feet [pickled trotters} the latter a favorite at the race tracks........mjh

On 13 Aug 2005 12:40:59 -0700, "foggytown" <[email protected]> wrote:

>Doesn't make much difference. London is filled with Indian restaurants
>staffed by Indians who haven't been in the country long enough for the
>fingerprints they made at the immigration center to have dried - and
>they still turn out food that nobody from Mumbai or Calcutta would
>recognize.

I thought Chinese food was what you bought in an all-you-can-eat
restaurant. Then a Chinese friend invited me over for a meal. It's
like day is to night.

"Swingman" <[email protected]> wrote in message
> bacon cut the way bacon was intended

What? You've got back-bacon? Been importing some of it from our Canadian
supply have you?

On 13 Aug 2005 01:58:08 -0700, "Charlie Self" <[email protected]> wrote:

>
>[email protected] wrote:
>> mike hide wrote:
>> >
>> >
>> > Just because we have the worst food [according to some ] it goes to prove we
>> > take it seriously.
>> >
>>
>> According to some, English cuisine is proof England never experienced
>> famine. Those cultures with the most 'interesting' cuisine are those
>> who had to resort to eating unusual food.
>>
>> Evidently Norway never had a famine either...
>
>The vaunted French sauces were first developed to cover the taste of
>meat going bad, pre-refrigeration days (way, way pre-), or so I have
>been told.

...ah, kind of along the same lines and lineage as French perfume then.
:-)




+--------------------------------------------------------------------------------+

If you're gonna be dumb, you better be tough

+--------------------------------------------------------------------------------+

On Sat, 13 Aug 2005 11:38:01 -0400, "Norman D. Crow" <[email protected]>
wrote:

>
>"Mark & Juanita" <[email protected]> wrote in message
>news:[email protected]...
>
><snip>
>
>>
>> Bet you like head cheese and blood sausage too.
>>
>>
>>
>
>And what, I'd like to know, is wrong with head cheese?(Good homemade head
>cheese, that Is).

Had a few relatives who loved the stuff. My parents and grandparents
were not of that persuasion.

>Been some comments here about farm use of pigs, one old saying is they "use
>everything but the squeal". True! Grandad would bring washtubs & take
>entrails to friends in town who cleaned them to use for natural sausage
>casing. When we had trimmed the skull of everything useable, hang it in the
>henhouse & let the chickens peck at it.

My grandparents did similar things, but there were some things that got
used for more mundane things such as dog food.




+--------------------------------------------------------------------------------+

If you're gonna be dumb, you better be tough

+--------------------------------------------------------------------------------+

>
> Yup, and Pigs-in-a-blanket and MY all-time fave rave: EEL PIE!!
>
> At a B&B in Cambridge, I was offered boiled bacon, fried bread and
> boiled coffee.
>
> Somehow 'British' and 'food' don't go in the same sentence.
>
> (Funny thing though..some huge world-wide restaurant expert/rating
> outfit declared a London restaurant best in the world...go figgur)

The Fat Duck in Berkshire, IS the best restaurant in the world.

The menu includes, snail porridge, sardine-on-toast sorbet, scrambled
egg-flavoured ice cream, salmon poached with liquorice, mango and douglas
fir puree, Leather-Oak and Tobacco Chocolates, to name but a few....

Just a tad better than, Macdonalds, Burger King, Kentucky Fried Chicken, Hot
dogs, which of course is good wholesome, nutritious food!!!!!

Give me marshmallows and ice cream dipped in liquid nitrogen any day....

Graham
p.s. This post IS on topic....

"Guess who" <[email protected]> wrote in message
news:[email protected]...

<snip>

> I live now in an area where if it isn't steak or roast, it isn't
> meat. I enjoy the other products, some considered delicacies, and get
> them mostly for free when I ask for them. Life is good to the
> patient.
>

Yum! You mean stuff like veal sweetbreads, etc., right?

Risking a small flame war, fresh pork liver, always on the supper menu on
butchering day. I know many don't like liver at all, especially pork. When
living in Indianapolis in early '60's, pork liver was "dirt cheap" what with
all the hog farming in the Midwest, and also because many felt it was only
fit for our brethren of the darker complexion. Living on a tight budget
during apprenticeship, SWMBO & I enjoyed it. Still do when I can get it.
Beef tongue and heart, boiled & sliced in sandwiches, or pickled for tatty
tidbits. Of course, it never seemed to get completely pickled because
"people" couldn't wait, kept dipping in for samples.

--
Nahmie
The greatest headaches are those we cause ourselves.

"Mark & Juanita" <[email protected]> wrote in message
news:[email protected]...

<snip>

>
> Bet you like head cheese and blood sausage too.
>
>
>

And what, I'd like to know, is wrong with head cheese?(Good homemade head
cheese, that Is).
Been some comments here about farm use of pigs, one old saying is they "use
everything but the squeal". True! Grandad would bring washtubs & take
entrails to friends in town who cleaned them to use for natural sausage
casing. When we had trimmed the skull of everything useable, hang it in the
henhouse & let the chickens peck at it.
--
Nahmie
The greatest headaches are those we cause ourselves.

"Han" <[email protected]> wrote in message
news:[email protected]...
> Robatoy <[email protected]> wrote in
> news:design-46830C.21501713082005
> @nr-tor01.bellnexxia.net:
>
>> I will NOT eat 'zwezerik' (a pig's dick...I mean..HOW f*ucking hungry
>> does one have to be???) Sick bastards, those Dutch.
>>
> Don't know where your translation came from, but Googling confirms my
> recollection that zwezerik is thymus. Another translation calls it
> seweetbread(s).
>
> Not that this born Dutchman would really eat thymus in this day and age of
> AIDS and mad cow disease ...
>
> OTOH, kidneys in my recollection can be very nice, especially when I
> remember what my friend looked like when we explained what those
> "champignons" really were. Oh, those were the good days in the '60s at
> college (Utrecht).
>

What does AIDS have to do with it? I'm not really up on mad cow disease, but
wouldn't proper cooking pretty much destroy any possibility of that being
transferred to a consumer? IIRC, sweetbreads(at least from veal or beef) are
a gland from the neck of the animal. I must presume that they would be
pretty much the same thing from a pig. In this day & age, we never see them
unless from home butchered meat.

The old story about kidneys goes - - "To prepare kidney, first you put them
in a pot and boil the p*ss out of them". Never had the privilege of kidney
or "mountain oysters", but have been told they are quite tasty. I can verify
that sweetbreads are extremely tasty, just not very much of them in one
small calf.

--
Nahmie
The greatest headaches are those we cause ourselves.

"G.E.R.R.Y." <[email protected]> wrote in message
news:140820051209001234%[email protected]...
> In article <[email protected]>,
> foggytown <[email protected]> wrote:
>
>> Even McDonalds is guilty.
>
> I thought you were talking about food. "McDonald's" and "food" are
> NEVER to be used in the same conversation. It's the law, you know.
>

You trying to tell us that "McDonald's food" is an oxymoron?(R,D&G)

--
Nahmie
The greatest headaches are those we cause ourselves.

<[email protected]> wrote in message
news:[email protected]...
<snip>
> 'Mad Cow' (Bovine APongiform Encephalopathy, BSE), Creutzfeldt-Jakob
> Disease, Kuru, Scrapies, and a few other related diseases are
> caused by a protein, not a virus or bacteria. To cook meat
> to the point where is safe from transmiting those, you would
> have to cook it until the protein is destroyed, by which point
> it would no longer be meat. Not much point to eating charcoal
> briquettes. Some parts of the cow are especially high risk,
> the brains or any part of the nervous system and the intestine.
> Hot Dogs are high risk foods for BSE because they not only have
> protein from pretty much all parts of the cow, but also have proteins
> from many different cows in the same sausage. Yummm!.
>

I stand corrected.

The movie "The Great Outdoors" with John Candy & Dan Akroyd - - "You know
what hot dogs are made of? "xxxxxxxx and a**holes".(Sorry, don't remember
all of the quote.)

I'm not all that particular, I'll eat most any of the better hot dogs from
the store, but SWMBO is particular, she only wants "Smiths natural casing",
a top grade one from this area. To echo you - - Yummm!

--
Nahmie
The greatest headaches are those we cause ourselves.

In article
<[email protected]>,
"Norm Dresner" <[email protected]> wrote:

> > "mike hide" <[email protected]> wrote in message
> > news:[email protected]...
> > A reminder what all the limeys on the group are missing ,decent beer
> > and pork pies
>
> > http://www.blogjam.com/pork/
>
>
> Yeah. But they've got Bangers and Mash!
>
> Norm

Yup, and Pigs-in-a-blanket and MY all-time fave rave: EEL PIE!!

At a B&B in Cambridge, I was offered boiled bacon, fried bread and
boiled coffee.

Somehow 'British' and 'food' don't go in the same sentence.

(Funny thing though..some huge world-wide restaurant expert/rating
outfit declared a London restaurant best in the world...go figgur)

In article <[email protected]>,
Guess who <[email protected]> wrote:

> I thought Chinese food was what you bought in an all-you-can-eat
> restaurant. Then a Chinese friend invited me over for a meal. It's
> like day is to night.

Yup...no different than Italian pizza. Here and there...night and day.

One of my weaknesses is fish & chips. Local fish, local potatoes and
different oils (like horse-fat in Spa, Belgium).

I will try and eat most anything but I draw the line at piss/blood
filters from any animal. Yet I like a bit of braunschweiger once in a
while. I like 'smarties' (small calf brains, battered and deep-fried).
I will NOT eat 'zwezerik' (a pig's dick...I mean..HOW f*ucking hungry
does one have to be???) Sick bastards, those Dutch.

I do eat smoked eel (farm-grown in Holland). Will NOT eat lobster
they're the cockroaches of the ocean and look the part BLECH!

In article <[email protected]>,
Guess who <[email protected]> wrote:

> OK, I'll bite [I usually avoid OT stuff, and have even objected to
> some of it, but this is a bit of fun...]

My sentiments exactly. OT can be fun. We talk all kinds of sh*t in my
shop, not just wood.
I just don't participate in topics like religion, politics, my ex,
simply because I know I'm right and everybody else is wrong..*G*

In article <[email protected]>,
Guess who <[email protected]> wrote:

[snipperectomized]

> One of the
> BEST cookbooks you'll find anywhere for simple but delicious is called
> "Out of old Nova Scotia kitchens." Buy it, or dig it out of the
> library.

Just had 2 weeks of that. Mostly seafood-based with some salt pork
thrown in. A LOT of haddock, clams, mussles, and scallops. My wife's
brothers are still fishermen on the Digby Neck. The only way to eat it
any fresher, is to dive over the side and take a bite under water.

Kippers? That's a frickin' herring. Used for bait in the lobster
business.
Now, 'Hollandse Nieuwe' herring, wee young ones, straight out of the
North Sea, caught, cleaned, dragged through a few diced onions, straight
down the gullet, uncooked...now you're talking.
An uncle of mine flew from Canada to Holland many times just when the
new catch of the year would come in.
Mind you, that was all pre oil-drilling-platforms.....
The only thing floating in the North Sea at that time were Radio
Veronica and Radio Caroline.. pirate stations.

In article <[email protected]>,
"Graham Walters" <graham@**aceglow**.demon.co.uk> wrote:

[snipperized for brevity]


> Graham
> p.s. This post IS on topic....

yes... the Douglas fir puree sneaks it by *G*

foggytown (in [email protected])
said:

| What annoys the living p*iss out of me is the way ALL countries
| seem to treat "ethnic" food from other countries

Just goes to show that if you want /really/ good <ethnic> food, it
helps a lot if it's been prepared by a talented <ethnic>.

One of my happiest discoveries was that people in every part of the
planet have found ways to make whatever's available in their immediate
vicinity into dishes that everyone can enjoy.

--
Morris Dovey
DeSoto Solar
DeSoto, Iowa USA
http://www.iedu.com/DeSoto/solar.html

> "mike hide" <[email protected]> wrote in message
> news:[email protected]...
> A reminder what all the limeys on the group are missing ,decent beer
> and pork pies

> http://www.blogjam.com/pork/


Yeah. But they've got Bangers and Mash!

Norm

On Fri, 12 Aug 2005 01:01:44 -0400, "mike hide" <[email protected]>
wrote:

>> At a B&B in Cambridge, I was offered boiled bacon, fried bread and
>> boiled coffee.

OK, I'll bite [I usually avoid OT stuff, and have even objected to
some of it, but this is a bit of fun...]

Boiled bacon is better for you healthwise. North Americans fry theirs
until it's crispier than potato chips ["crisps"] and tastes burnt.
Also, a much more noteable difference: British bacon has actual meat
on it, not just layers of fat packaged with a tiny thin strip of red,
lined together to make it look solid. Americans try to imitate with
"English Style" bacon. Better, but not even close. So, boiling when
you have real meat makes sense. Otherwise, you have to disguise the
look and the taste.

Re Boiling: You boil a good pot roast, and good farmer's sausage and
so on. You can brown the latter after boiling, in a little grease; or
toast on the BBQ after pre-boiling as well.

Fried bread soaks up the natural grease from a meat product. Contrary
to what has been said in the past [ and "they" are now changing their
minds] fat is good to eat and is good for flavour. As with all things
don't overdo it. Vitamins are fat-soluble, so by using old bread to
soak up the fat from fried products nothing is wasted. As with all
things, just don't overdo it, and as with some it's an acquired taste.

I live now in an area where if it isn't steak or roast, it isn't
meat. I enjoy the other products, some considered delicacies, and get
them mostly for free when I ask for them. Life is good to the
patient.

"Upscale" wrote in message
> "Swingman" wrote in message
> > bacon cut the way bacon was intended
>
> What? You've got back-bacon? Been importing some of it from our Canadian
> supply have you?

I've often though it strange that Americans, and in particular Southerners,
are under the mistaken notion that they have the best/hardiest breakfast's
in the world.

Give me a good English breakfast with bacon, sausages, eggs and fried bread
ANY day!

--
www.e-woodshop.net
Last update: 8/07/05

"Robatoy" <[email protected]> wrote in message
news:[email protected]...
> In article
> <[email protected]>,
> "Norm Dresner" <[email protected]> wrote:
>
>> > "mike hide" <[email protected]> wrote in message
>> > news:[email protected]...
>> > A reminder what all the limeys on the group are missing ,decent beer
>> > and pork pies
>>
>> > http://www.blogjam.com/pork/
>>
>>
>> Yeah. But they've got Bangers and Mash!
>>
>> Norm
>
> Yup, and Pigs-in-a-blanket and MY all-time fave rave: EEL PIE!!
>
> At a B&B in Cambridge, I was offered boiled bacon, fried bread and
> boiled coffee.
>
> Somehow 'British' and 'food' don't go in the same sentence.
>
> (Funny thing though..some huge world-wide restaurant expert/rating
> outfit declared a London restaurant best in the world...go figgur

Just because we have the worst food [according to some ] it goes to prove we
take it seriously.

I hope you had lots of ketchup on your fried bread. thats part of the mystry
of it....mjh

Swingman wrote:
> "Upscale" wrote in message
>> "Swingman" wrote in message
>>> bacon cut the way bacon was intended
>>
>> What? You've got back-bacon? Been importing some of it from our
>> Canadian supply have you?
>
> I've often though it strange that Americans, and in particular
> Southerners, are under the mistaken notion that they have the
> best/hardiest breakfast's in the world.
>
> Give me a good English breakfast with bacon, sausages, eggs and fried
> bread ANY day!

Nah, have a scottish one with black and white pudding added too. And don't
forget the fried porridge!

"Swingman" <[email protected]> wrote in message
>
> Give me a good English breakfast with bacon, sausages, eggs and fried
bread
> ANY day!

Well, if I was in the habit of eating all that fried food, if the inevitable
cholesterol attack left me alive, my doctor would surely finish me off
during my next check-up.

"George" wrote in message

> Nope, best breakfast in the world is the kippers and eggs in Gander,
> Newfoundland. Worth calling in a mistaken emergency to land in the
morning
> rather than fly by.

Forgot about kippers ... after living in a house for a full year in Hounslow
with them being cooked every morning, it's hard to believe you could forget
... every cat on the block showed up.

But you're right, they are good.


--
www.e-woodshop.net
Last update: 8/07/05

Mark & Juanita wrote:
>>>Just because we have the worst food [according to some ]
>>
>>I don't know about that: clotted cream from Devon;
>
> You're kidding here, right? Or you really do like rotten cream?

Yep, on my left I have my wife, she can eat a clotted cream tea, with
just the cream, no jam, no butter and still want more! I rather like it
on my cornflakes too!

>>with a pint of the best beer in the world; a
>>good trifle;
>
> Not sure what a trifle is exactly

Think of fruit jelly with soft sponge cake segments soaked with sherry,
cream and custard over...Lovely.
>
>>bacon cut the way bacon was
>>intended; chips way better than most current yanks have ever tasted,
>
> Based upon your previous praises, I'm not sure that this is high praise
>
>>seasoned with vinegar and salt...
>
> Now you're just being silly. What psychopath came up with the idea that
> vinegar was a great flavoring for chips? [bleah! ... and again I say
> bleah!]
Pickled onion white vinegar and brown too...

Niel.

foggytown wrote:
> Doesn't make much difference. London is filled with Indian restaurants
> staffed by Indians who haven't been in the country long enough for the
> fingerprints they made at the immigration center to have dried - and
> they still turn out food that nobody from Mumbai or Calcutta would
> recognize.

That because its mass produced and pre-packaged in manchester...