[QUOTE=chowder]
Yanno this guys accent was kinda like…“Yeeeeesss ma’am and what’ll I get for you terrrrrday?” When he was talking to the ladies.
To us mere men it was “Yeah whaddya want?”.
Wile E
So aanyway ‘ere a wus wi’ t’head 'un ramjampakful saarmun can sithee, by 'eck lass twas fur 'oggin.
Shall we get a room? 
[/QUOTE]
Um … Er … OKAY!
I sure hope I didn’t just agree to eat cow udders.
[QUOTE=BrainGlutton]
Linky no worky. And what’s “trot and kip”?
[/QUOTE]
Pigs Feet and Kippers
[QUOTE=BrainGlutton]
“Suet pudding” . . . is that Brit slang for “glob of lard”?
You can’t even get suet in American supermarkets, except as a bird food – I’ve tried (some old-fashioned chili recipes call for it). But somebody actually went and made a dessert out of this stuff?! :eek:
[/QUOTE]
Sure; in the shredded form, it’s really just liitle granules of fat; you mix it with some flour and a little water and you have a simple pastry; because the fat is incorporated in little granules, when it cooks, the fat melts and is absorbed into the surrounding flour, leaving lots of little voids, creating a more open spongy texture.
Suet pastry is the basis of many a very traditional English pudding;
Many old-fashioned fruit cake recipes also incorporate suet, not to mention Christmas pudding and other similar fruited/spiced dumplings.
Heh, apparently English Food is pornographic. Or google knows us all a little too well… the Google add on this page asks "Addicted to Online Porn?- End it now, Make your Mother Proud(???)** Proven, Effective, 100% Money Back www.endpornaddiction.com**.
[QUOTE=devilsknew]
Heh, apparently English Food is pornographic. Or google knows us all a little too well… the Google add on this page asks "Addicted to Online Porn?- End it now, Make your Mother Proud(???)** Proven, Effective, 100% Money Back www.endpornaddiction.com**.
[/QUOTE]
I think it spotted a dick in Mangetout’s post. 
[QUOTE=BrainGlutton]
“Suet pudding” . . . is that Brit slang for “glob of lard”?
You can’t even get suet in American supermarkets, except as a bird food – I’ve tried (some old-fashioned chili recipes call for it). But somebody actually went and made a dessert out of this stuff?! :eek:
[/QUOTE]
As has been pointed out, suet pudding isn’t a dessert. But yes there ARE desserts made out of suet including proper Christmas pudding and mince pies.
[QUOTE=Evil Captor]
This whole thread is puzzling me. Are you saying northern England has its own distinctive cuisine? As opposed to southern England, western, england, central england, etc.? How can such tiny areas have their own cuisines? Hell, the state I live in, Georgia, which is bigger than the whole of England by 9,000 square miles, doesn’t have regional cuisines. There may be some miniscule differences between the Appalachian north and the sothern plains, but I don’t know of any. The only regionally unique dish in Georgia would probably be Brunswick stew but there are debates about whether it really originated in Georgia.
Would these regional dishes have orginated because of England’s longer history, with relatively little travel during the Dark Ages? Are these ancient dishes? Or is there some other explanation? Preferably, a more sinister one?
[/QUOTE]
For a start, England has a population of about 50 Million, Georgia has a population of about 8 million.
Then there is the fact that Britain has a huge diversity in geography. Different regions are good for different crops and support different livestock. Local cuisine is based on the food available locally.
[QUOTE=Peter Morris]
For a start, England has a population of about 50 Million, Georgia has a population of about 8 million.
Then there is the fact that Britain has a huge diversity in geography. Different regions are good for different crops and support different livestock. Local cuisine is based on the food available locally.
[/QUOTE]
Maybe local food was based on what was avilable locally in the dim and distant past but no longer.
Even in the frozen North of England we can now get such delicacies :eek: as jellied eels which were once the exclusive diet of rich and posh Southerners :dubious:
There is also a rumour that very shortly the North is to get a new fangled thing called Electricity…we live in wondrous times 
[QUOTE=e-logic]
The Aussies do something similar with mushy peas and ketchup, but the northern english version was a bit purer.
[/QUOTE]
Ahem. It’s pea SOUP and tomato SAUCE.
Ketchup indeed. And mushy peas? You must be kidding me. Horrible abominations wot they are.
Pie Floaters are actually a Heritage Listed Item* in South Australia. We take them quite seriously down here. And they’re much tastier than people think.
Also, why bother putting gravy on a pie? Gravy is in a pie already. That’s what the unspecified 80% ‘other’ is when you’re looking at the ingredients! That’s like putting bacon on a pork chop or mashed potato on your chips.
*(well, specifically the pie cart that serves them is. Cowley’s is a great place after you’ve been on the turps all night, and damned right it should be a protected institution of Adelaide life!)
[QUOTE=Sierra Indigo]
bacon on a pork chop
[/QUOTE]
“We have really everything in common with America nowadays except, of course, language.”
–Oscar Wilde
I’d add cuisine to that. To think; you have some of the best beer and cheeses I have tasted. And then… this?
Well, think of it as your first line of defense in case France decides to invade you.
[QUOTE=Plynck]
I’d add cuisine to that. To think; you have some of the best beer and cheeses I have tasted. And then… this?
[/QUOTE]
There are lots of traditional American foods that are very similar in style to English food.
Biscuits and gravy served with sausages, has much the same effect as Toad in the Hole with onion gravy.
Good meatloaf is similar to faggots and both go well with gravy and boiled spuds.
American bread pudding is just as stodgey and nice as many English puds such as spotted dick.
Even the Haggis has far less daunting ingredients than a traditional Chorizzo saussage.
[QUOTE=Bippy the Beardless]
There are lots of traditional American foods that are very similar in style to English food.
Biscuits and gravy served with sausages, has much the same effect as Toad in the Hole with onion gravy.
Good meatloaf is similar to faggots and both go well with gravy and boiled spuds.
American bread pudding is just as stodgey and nice as many English puds such as spotted dick.
Even the Haggis has far less daunting ingredients than a traditional Chorizzo saussage.
[/QUOTE]
It always makes me laugh when I see “biscuits and gravy”. Imagine a Hobnob or a chocolate digestive smothered in hot, meaty liquid! Brits (me included) have absolutely no concept of “biscuits” being anything other than what you would call “cookies”.
I think American biscuits are nearest to what I would call soda farls, but I believe the “gravy” is some gelatinous white stuff, possibly like bread sauce, but I’m not sure.
Still, in my opinion the only thing going for the canteen at the hospital where I work is that the staff Ulster fry (bacon, sausage, black pudding, white pudding, soda farl, potato bread, optional hash brown, fried or scrambled egg ) costs less than £3, and is available from 5am onwards.
[QUOTE=seosamh]
It always makes me laugh when I see “biscuits and gravy”. Imagine a Hobnob or a chocolate digestive smothered in hot, meaty liquid! Brits (me included) have absolutely no concept of “biscuits” being anything other than what you would call “cookies”.
[/QUOTE]
Soda Farls are indeed like American biscuits as used in gravy.
The gravy is similar to in consistancy with Brittish gravy, and is flavoured with sausage. It isn’t darkened so looks like turkey gravy. The times I’ve had it (and it is nice) the gravy was saltier than you’d get in UK.
Sausage Gravy is a very simple milk gravy (I’ve never seen it appear as turkey gravy does-- it usually is a natural white or grey-brown from the crumbled sausage).
It’s a really simple concoction… Two or Three tablespoons of flour are added to the crumbled sausage drippings to make a roux. Then it is finished with a couple of cups of milk and brought to a simmer to thicken. The cooked crumbled (no casing) sausage is added back and it is seasoned with salt and pepper. The “gravy” is really just a loose Bechamel for the most part. The biscuits are not really soda farls because they are baked and are very short (ening)… They are more akin to scones (an exceptionally soft and fluffy scone).
The “Breakfast Sausage” that is used to make the sausage gravy is probably very similar in seasoning to a real English Banger, though. Our American Breakfast sausage is a descendant of the Banger.
Actually, after a little consideration. American Biscuits are the intermediary between Soda Farls, Scones, and Irish Soda Bread. They are similar to all of them, but vary chiefly in the extra amount of shortening and buttermilk added. Making for a very tender and soft Soda Bread Roll.
[QUOTE=seosamh]
It always makes me laugh when I see “biscuits and gravy”. Imagine a Hobnob or a chocolate digestive smothered in hot, meaty liquid! Brits (me included) have absolutely no concept of “biscuits” being anything other than what you would call “cookies”.
[/QUOTE]
Yummy…Hobnobs
[QUOTE=irishgirl]
I think American biscuits are nearest to what I would call soda farls, but I believe the “gravy” is some gelatinous white stuff, possibly like bread sauce, but I’m not sure.
Still, in my opinion the only thing going for the canteen at the hospital where I work is that the staff Ulster fry (bacon, sausage, black pudding, white pudding, soda farl, potato bread, optional hash brown, fried or scrambled egg ) costs less than £3, and is available from 5am onwards.
[/QUOTE]
So are there any vacancies at your hospital?
Preferably in the canteen 
[QUOTE=irishgirl]
Still, in my opinion the only thing going for the canteen at the hospital where I work is that the staff Ulster fry (bacon, sausage, black pudding, white pudding, soda farl, potato bread, optional hash brown, fried or scrambled egg ) costs less than £3, and is available from 5am onwards.
[/QUOTE]
:eek: All that for breakfast?! At 5am?!
You do go back to bed right afterwards, don’t you? And sleep until 3pm?
