"Renia" <renia@DELETEotenet.gr> wrote in message
news:Av9Yi.32575$uH.136@newsfe4-gui.ntli.net...
HardySpicer wrote:
On Nov 7, 12:06 pm, Baldoni <baldoniXXV<nientespam>@gmail.com> wrote:
on 06/11/2007, D. Spencer Hines supposed :
"John Cartmell" <j...@cartmell.demon.co.uk> wrote in message
news:4f3da19bbdjohn@cartmell.demon.co.uk...
Weren't we talking about bacon butties? - or was that another thread.
In
any case a faggot (meat (usually liver), herbs, bread) would be a near
substitute.
---------------Cordon Sanitaire---------------------------------
Damn!
You British really do eat TERRIBLE FOOD.
I'm talking about the Standard British Fare -- not that served in some
fancy,
expensive restaurant in London that serves a rarefied International
Cuisine.
No wonder you have a Worldwide Reputation as having the WORST FOOD of
any of
the allegedly First World Nations.
Why don't you DO something about it?
P.S. And you DON'T have to tell us any more about eating faggots.
We're
all quite aware that many of you do that -- and have for centuries.
"The
English Disease".
DSH
Lux et Veritas et Libertas
Veni, Vidi, Calcitravi Asinum
It happens that D. Spencer Hines formulated :
"John Cartmell" <j...@cartmell.demon.co.uk> wrote in message
news:4f3da19bbdjohn@cartmell.demon.co.uk...
Weren't we talking about bacon butties? - or was that another thread.
In
any case a faggot (meat (usually liver), herbs, bread) would be a near
substitute.
---------------Cordon Sanitaire---------------------------------
Damn!
You British really do eat TERRIBLE FOOD.
Quite !
I'm talking about the Standard British Fare -- not that served in some
fancy, expensive restaurant in London that serves a rarefied
International Cuisine.
Why do Americans get so worked up at the mere mention of "toad in the
hole" and "spotted dick" when over here.
No wonder you have a Worldwide Reputation as having the WORST FOOD of
any of
the allegedly First World Nations.
Why don't you DO something about it?
What do you think we brought all those Indians and Bangladeshi's into
the country for ?
P.S. And you DON'T have to tell us any more about eating faggots.
We're
all quite aware that many of you do that -- and have for centuries.
"The
English Disease".
Many consider homosexuality a disease but to eat gay men is taking it a
bit far. Now look here Hines know your limits with this trolling
business.
You should have had the privaledge of attending an English public
school Hines, then you would be qualified to comment.
The standard American tourist over the last 30 years heads for "The
Scotch House" and "Burberry" and then round off the day in a
Knightsbridge pub eating food that has been under the lamps of the hot
press for a day and a half.
And still they come !
--
Count Baldoni
I was in LA this year and didn't find the food much different from the
UK. The usual international crap - burgers,chips etc - except that the
Yanks individually eat a plate that in the UK would feed a family of
4!
Since the 1960s 'foreign' restaurants are now part of British cuisine
- esp Indian,Pakistani food. In fact the UK has some of the best
curries anywhere in the world. Look at the English football team -
it's mostly black and they are English. Ditto for American footballers
- it has nothing to do with colour of your face.
As for toad in the hole etc this is a home food which I doubt you
would fine very often in most diners nowadays. In fact the US fast
food outlets are even worse than trad Brititsh food. eg is anything
worse than a McDonalds? Like cardboard and tomato sauce! Then KFC
which has dangerous amounts of fats (even though it does taste sort of
ok).
Only when it's a battered mouse.
"Since the 1960s Foreign restaurants are now part of British cuisine",
You have to be kidding?
What the hell were those places I was eating in in Edinburgh before 1950?
Just to get things in order even before those Chinese, Japanese, German,
Greek, French, Spanish, Italian and Hungarian places we ate in the old
Italian chippies were foreign owned too you know?
Not only that but the Scottish hotels always offered things like trout,
salmon, and many other sea foods, great, Scottish beef, lamb and pork. Not
to mention great fresh vegetables.
How long, for example has Cullen Skink been featured in Scotland?
Here is a recipe for you -
The name of this rich, tasty soup comes from the fishing village of Cullen,
in Morayshire. "Skink" is a soup made originally from a shin of beef. But in
this case, the main ingredient is smoked haddock.
Ingredients:
A large smoked haddock (weighing around 2 lb)
1 medium onion, finely chopped.
1½ pints (900ml) milk
2 tablespoons butter
8 oz mashed potato
Salt and pepper
1 bay leaf
Chopped parsley
Water
Triangles of toast (as an accompaniment)
Method
Cover the smoked haddock with water, in a shallow pan, skin side down. Bring
to the boil and simmer for 4/5 minutes, turning once. Take the haddock from
the pan and remove the skin and bones. Break up the fish into flakes, return
to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer
for another 15 minutes. Strain, remove the bay leaf but retain the stock and
fish. Add the milk to the fish stock and bring back to the boil. Add enough
mashed potato to create the consistency you prefer (don't be afraid to make
it rich and thick!). Add the fish and reheat. Check for seasoning. Just
before serving, add the butter in small pieces so that it runs through the
soup.
Serve with chopped parsley on top, accompanied by triangles of toast.
Here is another traditional recipe.
Traditional Scottish Recipes
- "Auld Reekie" Cock-a-Leekie Soup
The "Auld Reekie" does not refer to the soup being "smokey" but to the
origins of the recipe in Edinburgh which used to be called Auld Reekie in
the days of coal fires. Cock-a-Leekie soup makes a regular appearance in
Scottish kitchens but this variation has a special ingredient - Scotch
whisky! It will, as the say, "stick to your ribs".
Ingredients:
3lb boiling chicken (giblets removed)
3 slices of streaky bacon
1lb shin of beef
2 lb leeks
1 large onion
5 fluid ounces Scotch whisky
4 pints water
1 level tablespoon dried tarragon
Salt and pepper
8 pre-soaked prunes (optional but traditional!)
Method:
Mix the whisky, tarragon and sugar in the water. Chop up the bacon and place
the chicken, bacon and beef in a large bowl and pour over the whisky
marinade. Leave to soak overnight. Place the chicken etc in a large soup
pot. Chop up the leeks (reserve one) and onion and add to the pot. Salt and
pepper to taste. Bring to the boil, cover and simmer for two hors, removing
any scum as required. Remove the chicken from the pot, remove skin and
bones. Chop the meat into small pieces and return to the pot. Cut up the
shin of beef, if required. Add the prunes and the last chopped leek and
simmer for 10 to 15 minutes. It will serve up to eight people.
And here is another -
- Arran Potato Salad
Although Ayrshire is traditionally the county where the best potatoes are
grown, Arran Chief is a particularly good, waxy variety, ideal for salads.
Of course, you can use any available variety which produces a firm, waxy
texture when cooked.
Ingredients:
10 waxy potatoes, diced
4 ounces (100g) shelled fresh peas (or frozen peas)
4 ounces cooked beetroot (red beets) diced
Salt and freshly ground black pepper
Two teaspoons chopped onion
One teaspoon chopped fresh parsley
Four tablespoons (60ml) salad dressing or salad cream
Fresh parsley to garnish
Method:
Boil the potatoes in salted water for ten minutes or until tender. Drain and
pat dry. Cook the peas separately for about five minutes or until tender and
then drain.
While the vegetables are still warm, mix together and stir in the chopped
parsley and onion and season with salt and pepper to taste.
Fold in the salad dressing (or salad cream) to moisten, and garnish with
sprigs of fresh parsley.
These are not my own recipes but copied from
http://www.rampantscotland.com/recipes/ ... _index.htm