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Post by bixaorellana on Jul 26, 2021 21:25:44 GMT
Thanks for the answers, English persons! So the answer to my split pea question is "no". At least I learned what pease pudding is. It's something else I've never had since the only split peas I know are the green variety. Re: eating pease pudding with ham ~ I may be wrong, but I would say that for a very long time (pre-cholesterol consciousness, pre-natural foods movement, etc.) it was understood in the US that dried peas and beans were to be cooked with a prepared pork product of some kind -- bacon fat, ham bone, pickled pork, etc. It's my impression that Canadians also lean(ed) toward this kind of pulse cooking. Do the British do this as well? Re: Guacamole ~ surely a good match with fried fish and very likely a better match than mushy peas.
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Post by lagatta on Jul 27, 2021 2:54:20 GMT
I have never eaten taco bell. I checked: there are a couple in outlying suburbs; none in Montréal. No reason to go there as there are cheap "Mexican" restaurants close by run by Central Americans. Not to mention the pupusa places. www.restamigo.com/
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Post by patricklondon on Jul 27, 2021 6:01:08 GMT
Re: eating pease pudding with ham ~ I may be wrong, but I would say that for a very long time (pre-cholesterol consciousness, pre-natural foods movement, etc.) it was understood in the US that dried peas and beans were to be cooked with a prepared pork product of some kind -- bacon fat, ham bone, pickled pork, etc. It's my impression that Canadians also lean(ed) toward this kind of pulse cooking. Do the British do this as well? Go back far enough, and preserved food like dried pulses and (for those who could afford it) cured meat, with some root vegetables, was all they had to see them through the winter. Even in the summer, poorer people probably still had pulses as a staple, with whatever greens they could get, in a soup/stew: there's a place in Sussex called Pease Pottage.
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Post by mossie on Jul 27, 2021 6:39:58 GMT
ISTR an old children's rhyme "Pease pottage hot, pease pottage cold pease pottage in the pot, nine days old"
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Post by whatagain on Jul 27, 2021 7:42:16 GMT
The more i read here, the more i find it very suitable that the thread is called british food.
British cuisine would have been a mistake.
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Post by mossie on Jul 27, 2021 10:23:58 GMT
British cuisine would have been a mistake. At least it is much better than all that foreign muck eaten in Europe
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Post by bixaorellana on Jul 27, 2021 15:54:59 GMT
The food of a country, as in British food, is the same as the cuisine of a country ~ en.wikipedia.org/wiki/CuisineI assume that is why ritzy food is called haute cuisine instead of plain old cuisine. Re: eating pease pudding with ham ~ I may be wrong, but I would say that for a very long time (pre-cholesterol consciousness, pre-natural foods movement, etc.) it was understood in the US that dried peas and beans were to be cooked with a prepared pork product of some kind -- bacon fat, ham bone, pickled pork, etc. It's my impression that Canadians also lean(ed) toward this kind of pulse cooking. Do the British do this as well? Go back far enough, and preserved food like dried pulses and (for those who could afford it) cured meat, with some root vegetables, was all they had to see them through the winter. Even in the summer, poorer people probably still had pulses as a staple, with whatever greens they could get, in a soup/stew: there's a place in Sussex called Pease Pottage. Ha! I wonder how that took hold as its name. Patrick, good history, but is it still common in the UK for dried pulses to be cooked with cured meat?
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Post by whatagain on Jul 27, 2021 18:50:38 GMT
British cuisine would have been a mistake. At least it is much better than all that foreign muck eaten in Europe I am genuinely interested in a honest answer to my provocative post. You don't ljke the food when you are in Paris ? You rate food in UK higher than in France ?
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Post by kerouac2 on Jul 27, 2021 18:55:01 GMT
Mossie was joking. I have seen him tuck away French food with gusto on many occasions, usually duck.
And 85% of the vegetables eaten in the UK are imported from the EU and they don't seem to be spitting them out.
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Post by lugg on Jul 27, 2021 19:28:41 GMT
I am genuinely interested in a honest answer to my provocative post. and .... British cuisine would have been a mistake. Of course French / Belgium cusine ( its one and the same isn't it ?) is just moules and frites, steak tartare , and veal blanquette - but good all the same !! Provocative response to provocative question ?
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Post by lugg on Jul 27, 2021 19:38:49 GMT
but is it still common in the UK for dried pulses to be cooked with cured meat? ..Not sure this completely answers tour question Bixa but .. One of my favourite meals that I remember that my Mum cooked for us was ham hock or a gammon which she stewed with black eyed peas/ beans. Whilst it was out of fashion for many years this type of hearty cooking has made a come back in some restaurants recently. Personally I eat a lot of pulses - I love lentils, both red and green , especially What about Cassoulet - is this similar without the cured meat or does it sometines have cured meat in too ?
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Post by onlyMark on Jul 27, 2021 20:02:50 GMT
Went to pick up a daughter from Malaga airport this afternoon with Mrs M. We went immediately to eat fish and chips (same plaice as before) as that is what the non-British daughter requested. We all had the special which comes as mentioned with mushy peas. They were scraped off their plates on to mine.
British food has long had a bad reputation. Not always so but in the 1960's to the 80's, more or less, there was truly some appalling food. It is recovering well from that era though but that isn't seemingly well 'advertised' and old prejudices against it, increasingly unfounded now with every passing decade, predominate. Such is life. Some dishes will never be liked (e.g. classic example is stargazy pie), as with every cuisine from every country, not all dishes are widely received. Pease pudding - it's ok for me but not a highlight. Historically, from medieval times in northern France, the British took well to potage which cut across class divides and was flexible with ingredients but also mainly could just be left day after day and added to as portions were removed. Like a chilli or dishes that taste better the next few days, potage aged well. Just like Mossie.
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Post by mich64 on Jul 27, 2021 21:09:21 GMT
Re: Guacamole ~ surely a good match with fried fish and very likely a better match than mushy peas. I think you and Fumobici may be on to something there.
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Post by kerouac2 on Jul 27, 2021 21:11:36 GMT
Urp. I would not want guacamole with fish. I am already disguested by avocado in sushi.
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Post by mich64 on Jul 28, 2021 0:06:53 GMT
I enjoy avacado prepared and added to almost anything.
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Post by questa on Jul 28, 2021 0:55:47 GMT
I like my Winter stew which is a couple of meaty ham hocks slowly cooked with winter vegetables... potato chunks, carrots, red capsicum, ubi (purple sweet potato)celery, leek or onion, lentils and a little pearl barley to thicken it all. I have been known to use a beef "Cup of Soup" mix for a rich stock.
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Post by bixaorellana on Jul 28, 2021 2:16:51 GMT
One of my favourite meals that I remember that my Mum cooked for us was ham hock or a gammon which she stewed with black eyed peas/ beans. England has black eyed peas??! That settles it. I'm moving there! I'm with you on liking pulses, Lugg, and yes you did answer my question. n the 1960's to the 80's, more or less, there was truly some appalling food. It is recovering well from that era though but that isn't seemingly well 'advertised' and old prejudices against it, increasingly unfounded now with every passing decade, predominate. Based on The Guardian's food section and on having actually eaten in England, but especially reading on anyport about the food and cooking enjoyed by our UK members, I can't swallow the kneejerk bad characterization of British food. It's a childish and inappropriate response, especially on a thread called "British food".
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Post by kerouac2 on Jul 28, 2021 3:36:25 GMT
You must never have tried to choke down a pasty.
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Post by questa on Jul 28, 2021 3:47:56 GMT
Has anyone ever made or eaten Stargazy Pie? I have only read about it...what was it like?
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Post by bixaorellana on Jul 28, 2021 4:13:30 GMT
Questa, somewhere from way back on the forum, I think there is a recipe for stargazy pie. I have not only eaten pasties, I have made them several times. I think they're delicious, especially that really plain version with beef and turnips and black pepper -- a felicitous combination. I never put anything on it, but a nice salsa could work.
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Post by onlyMark on Jul 28, 2021 6:29:55 GMT
You must never have tried to choke down a pasty. Particularly awful are they? Maybe you shouldn't buy them from a petrol station and risk going into a proper butchers. Curious, but when was the last time to ate a pasty in the UK? When was the last time you ate anything in the UK? - like a Ploughman's Lunch, pork pie, proper roast dinner, even a balti, gammon maybe, Lancashire hotpot, Bedfordshire Clanger, Lava bread, Colchester oyster, Hog's pudding, Maids of Honour tart, Coventry God cake, Panackelty, Scouse, Singing Hinny, Rumbledethumps and so on. I wouldn't recommend a Manchester egg though.
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Post by kerouac2 on Jul 28, 2021 6:52:01 GMT
I thought it was necessary to go to Spain to get proper English food.
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Post by patricklondon on Jul 28, 2021 10:15:12 GMT
Has anyone ever made or eaten Stargazy Pie? I have only read about it...what was it like? It wouldn't be my thing, but it featured in an episode of 'Pie in the Sky' (a light mystery series about a detective whose true interest is the restaurant he runs on the side): the local ladies' lunch club, who fancy themselves as foodies, have specifically asked for Stargazy Pie - at 37m50s into this:
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Post by fumobici on Jul 28, 2021 15:08:24 GMT
My mother made pasties from scratch once in a while. Good, solid, unpretentious food. Probably only as good as the pastry used though.
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Post by kerouac2 on Jul 28, 2021 15:18:04 GMT
Are you sure they weren't empanadas? www.cornishpasties.org.uk/otherpasties/spanish-pasty.htmMy principal reason for not being a fan of such things, which anybody would know if they paid attention to things that I have written here (but they don't since everybody ignores me), is that I don't like pastry, bread or basically any wheat item. What is strange is how defensive people become about such things as though their likes and dislikes were being attacked personally. It seems to me to be some sort of inferiority complex (but it might have another name). I just don't understand how people can get so defensive or upset about food or drink. If somebody says to me "I prefer to eat dog shit rather than a croissant" or "I'll drink my grandmother's piss before I'll drink champagne," it doesn't bother me in the least. I don't like croissants or champagne either although I can eat or drink either with no problem. Who cares? Obviously some of you seem to need to defend certain food items even though even in your own country lots of people do not like them. Maybe if you just calmed down, you wouldn't have blood pressure problems. I proudly started this thread and gave examples of British food that could be considered horrible and also Michelin starred British food. I have kept this thread going with new material while most people just watched or made a couple of comments which were pertinent or not. It would be nice if more people started threads about items worthy of note and not just make random comments with absolutely nothing to back them up. For example --
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Post by onlyMark on Jul 28, 2021 16:46:29 GMT
Just clarify for me the conclusion that you are dismissive of others being excited and excitable by something you're not. Self-centred arrogance with a side of superiority complex? I just don't understand how people can get so defensive or upset about food or drink. I am aware of you mentioning the way you eat (ram it down, get up and move on to something more entertaining as quickly as possible), which is strange considering the effort you put into preparing food. Maybe if you are the only one to feel the lack of understanding as to why food is important and what you perceive as defensiveness, maybe turn your thoughts inwards to determine where the flaw lies. Maybe stop contributing to this thread if it is so irritating, onerous and burdensome for you. We'll all understand. We won't think less of you if you just walk away. We can value your input into other threads. I am curious though as to why you started the thread anyway when I can't seem to see much else as a thread devoted to a national cuisine only. Being cynical I can only assume it was so you could 'poke fun' at it with no genuine interest (as you've said you have no interest in food and drink).
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Post by kerouac2 on Jul 28, 2021 16:49:05 GMT
But this is my thread! Start your own thread if you are not happy with it.
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Post by kerouac2 on Jul 28, 2021 16:53:04 GMT
Self-centred arrogance with a side of superiority complex? You might try looking in the mirror.
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Post by onlyMark on Jul 28, 2021 16:55:35 GMT
But this is my thread! Start your own thread if you are not happy with it. Oops, forgot. Your thread, you can say what you like and be as critical as you want about others. Forgot that. You might try looking in the mirror. I do constantly. Always like what I see.
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Post by kerouac2 on Jul 28, 2021 16:56:47 GMT
Oh, you took the bait! As usual.
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