Cadbury chocolate over here is much like Dove except a little less oily - and we do get Hersheys but it’s a bit dry for me - tastes like that chocolate you get in Easter eggs.
Wendy’s does a Flake cone which is soft serve in a cone with a Flake pushed in, covered in chocolate topping - messy but worth it if you like soft serve.
We have that marshmallow stuff you put on bread, but I’ve never seen it advertised (thank goodness, my kids would go crazy for it if they saw it on tv!)
Ice water on the tables - only a few restaurants do that here, but I wish a lot more would.
Mmmm, clam chowder…
I agree that the lack of vegetarian options is purely a regional thing, not an American thing. A group I belong to goes out to a restaurant every month to eat and talk. The guy who chooses the restaurant doesn’t make any attempt to pick vegetarian-friendly restaurants, although one member of the group is a vegetarian. She has no problems finding a vegetarian item on nearly every menu.
In some restaurants there aren’t. Or not any entrees. I’ve sometimes had to order an appetizer only or just eat bread or something. Some regions are better than others, but none that I’ve seen in the US is as good as in the UK.
2 1/2 c. sugar
3/4 tsp. salt
1/2 stick butter or margarine
1 5.33 oz. can evaporated milk (3/4 c.)
1 Jar (7 1/2oz) Marshmallow Fluff
3/4 tsp. vanilla
1 12-oz. package semisweet-chocolate pieces
1 /2 c. chopped walnuts
Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.
…it really is a decent fudge. (Try using a mix of peanut butter morsels and the chocolate morsels, and instead of walnuts use Brach’s Maple Nut Goodies for the devilsknew recipe.)
Let me just say, I’m surprised I haven’t heard more about doughnuts…
I’m seriously considering having my parents bring some with them when they come over. Yes, I’m serious. I know it won’t be fresh, but damn, They are okay even 24 hours later. Certainly better than what you get here.
My surprise here was the inability to get a “danish” like you do in the states. There is something similar here, but it has a custard-like filling instead of the American one with a sweet-like cream cheese. I love that stuff.
But doughnuts? Sigh…Just no comparison. It’s worse than eating plain white bread. Somehow it tastes more bitter! They do have something like a Berliner which can be pretty good, but they use granulated sugar on top! It’s a travesty! You try to eat it and it spills off the top!
But there are some good Danish alternatives. I just don’t understand how they can make the greasiest, greatest type of one pastry, then make the doughnuts dry as a bone. Maybe they aren’t frying them. I suppose that’s it.
Same with Danish hamburgers. They are generally perverted in many ways. If you go to a cafe, you’ll get something that looks more like a salad with a piece of meat underneath, and bread under that. Like Smoerrebroed, but a hamburger. But for me, I like my burgers compact. No bigger than 5 inches in diameter. If you want to go big, think vertical. But then there’s the kiosk guys. Those are some horrible burgers. However I have found one place in town that makes real burgers (aside from Burger King). But this seems to be from the Danish tendency to pile their sandwiches high with vegetables. Shredded lettuce does NOT belong on any kind of sandwich!!! I’m not too crazy about cucumbers, but it’s not that as it is the absence of pickles, of which the danish kind are kind of sweet. I generally see these oddities based on people trying to do something interesting, but not having the knowledge or ability to do it the correct way. Doughnuts are to be deep-fried in oil. Bagels are to be boiled in water. Neither is meant to be baked in an oven.
But nobody else who went to the US liked doughnuts?
I’ve never tried doughnuts in the US, but Krispy Kreme are spreading across the UK, and I don’t like their doughnuts at all. They’re too sweet, some of the flavours are hideous, and the texture is wrong - too dry or cake-like or something. I much prefer the doughnuts you get from chains here such as Sayers.
My understanding is that marshmallow, as we have it today, is simply gelatin whipped with sugar syrup (and maybe some sort of powder to keep the surfaces of molded marshmallows from sticking). If you take away the gelatin, all you’re left with is sugar. What does Marshmallow Fluff substitute for the gelatin?
Random thing spotted in England. “Quarterbackers. The American Snack.”
Cheese puffs, ‘hamburger and pickle flavor’, in the shape of little linebackers.
Krispy Kreme are not standard American doughnuts. And Dunkin Donuts have changed for the worse since they stopped making their doughnuts in house.
I love the cider donuts you get in the fall here in New England, and the rest of the year settle for Honey Dew donuts, or Dunkin Donuts cake-style donuts in a pinch.
Just in case there are any southern dopers reading this, my idea of a good doughnut is Shipley’s.
I realize that most Europeans don’t like their pastries as sweet, but there’s no excuse for having them so dry. About Krispy Kreme. They do indeed suck. But the important point is that they be fatty as hell and cooked in oil. Yeah I know, not healthy, but it’s not like Europeans don’t like fatty pastries! There’s this Christmas pastry here that is the antithesis. It’s kind of like your typical fried dough thing, except it’s so thin that you don’t get a single part of it that’s not saturated in oil. But it’s good though!
I wwonder if you’re getting some weird, bowdlerized Krispy Kreme thing. No way in the world should a KK be dry or cakelike. Quite the opposite, actually.
I thought bagels were boiled, then baked. Isn’t that right?
They really haven’t been around that long have they? I think the first time I had one was about a year ago. They don’t taste like the standard bakery doughnut that is served in any bakery in my area.
