New England Boiled dinner - Corned beef, cabbage, turnips, carrots, potatoes; all boiled to within an inch of their lives. There are so many better ways to prepare corned beef, it’s a real shame to do it to a nice cut of meat.
The Syracuse region has a dish that sounds like it should be shameful - salt potatoes, which sound like they are much saltier than even your averagely-toppinged potato and therefore extremely unhealthy unless you’re short of electrolytes. Only problem is, I can’t find any statistics from a quick search on how much salt is actually in the dish - since the actual potatoes contain minimal salt, and you boil the potatoes in salted water and therefore dump a lot of the salt out.
I have had them a couple of times and they are tasty, though, so no shame from that direction.
no-one in the UK calls it “blood pudding”. It is black pudding and it is wonderful stuff (I have some in my fridge as I speak). I have mentioned before but one of my first jobs when leaving school was preparing and cooking black pudding.
It is a tactile delight but not for the sqeamish.
Pah-TAY-to, pah-demon toe jam.
Truth in advertising – they’re making it sound exactly what it tastes like.
I love corn on the cob. With plenty of melted butter, salt and pepper. It’s also my opinion that most of the foods on this list (including poutine) are in fact delicious. I suggested corn because, when eaten correctly, it has tons of butter and salt.
Fried crisp or still chewy?
I disagree. When eaten correctly it has tons of garlic, cilantro, chili powder, mayo, and Cotija cheese, plus a squeeze of lime. 
Ok, this sounds really good and I’m trying it on my next cob. Except the mayo. Probably not going to do that.
I thought the same thing until I had one of those Mexican jobbies at a street fair. And I’m the type of person who likes just enough mayo on my sandwich to make the bread wet AND NO MORE!
I’ve had it smoked, baked & sous vide but simmered remains my favorite, probably just nostalgia. But what do you recommend?
…Though I do prefer the cabbage roasted nowadays.
I have had gourmet poutine, and it is marvelous:
Le Cellier Signature Poutine
Fresh-cut French Fries, Canadian Cheddar Cheese Curds, Truffle, Red Wine Reduction.
and in a couple other places. But poutine as fast food is ecch. Cheap canned gravy is what ruins it.
Yes, GOOD gravy.
Done right, they are quite good.
I found it made good trout bait…
Here in CA it is “California roll” cucumber, avocado and fake crab sushi roll. We laugh at people who think we like it.
That is delicious, why is it a dish of shame?
The American version of the FEB is steak & eggs, with hash browns, toast , with biscuits & red-eye gravy too.
I think these go better with ham & eggs. And grits with cheddar cheese, of course.
As a New Englander— Manhattan Clam Chowder.
Who put tomato in a chowder?
« Black pudding » is what it was called in our family as I was growing up, but for some reason in North America it’s generally called blood pudding or blood sausage.
The pairing of black pudding and white pudding is divine. No need for bacon or sausage in a FEB that has both.
People with taste?
No, I’m going to need bacon and sausage after I (using someone else’s fork) slap shot both puddings back the hell from whence they sprang.
I could eat that.
“Heathenistic putz.” Nice turn of phrase there.
Ah, the post was so far back that I finally went back to get it.
I’ve largely lived in UK for 54 years. Been going to pub for about 36 of those years. I’ve never seen what you call a “British Pub Curry”. It might be a thing in America where a “British Pub” (*) might be a thing, and they serve a curry. But it’s not a thing in the UK. Here you’ll find the typical menu in a UK pub, Chicken Tikka Masala is the norm, a Indian style dish invented by Indians living in the UK and absolutely does not contain raisons or apples or indeed any sort of fruit. Previous to that Korma perhaps.
(*) It wasn’t until I visited New York and the saw the ubiquitous sports bars there labelled as “Irish bars” that I made the connection that Irish bars typically seen overseas (such as in Germany and Belgium where I had lived) were “New York/Boston Irish bars”, and that’s why my six months in Cork, Ireland I was baffled why most pubs were not “Irish bars”.
On that note, you get the typical example here. "Corned beef and cabbage " served in US irish bars. The clue is in the name itself, it is not a genuine Irish dish, “Corned beef” in that is the US named food, which would be called “Salt beef” and the it would be “Bully beef” (as the US calls it) if served in Ireland. Just because someone serves it in America and calls it that, does not mean it is an authentic dish. I never saw that on the menu in Cork around 2000. Perhaps now it would appear, the world turns, and people adapt.
However, they can make recipes for something called “British Pub Curry” but it does not mean it is a real thing.
I’ve read the traditional Irish pairing was cabbage and pork (or ham). Corned beef was adopted by Irish immigrants in the northeastern US, where it was more readily available.
I have to ask: Are raisons the same as raisins? 