Um … Er … OKAY!
I sure hope I didn’t just agree to eat cow udders.
Pigs Feet and Kippers
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;
- Jam roly-poly = suet pastry rolled flat, spread with jame and rolled up like a swiss roll, then wrapped and steamed
- Spotted Dick (yes, really) - as above, but with currants and/or raisins instead of jam
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**.
I think it spotted a dick in Mangetout’s post. 
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.
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.
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 
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!)
“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.
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.
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.
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.
Yummy…Hobnobs 
So are there any vacancies at your hospital?
Preferably in the canteen 
:eek: All that for breakfast?! At 5am?!
You do go back to bed right afterwards, don’t you? And sleep until 3pm?