kettle chips (crisps)

mexican limes with a hint of chilli

followed by "an indian" with beer of course

That would be Potatoe chips...

But you got the Indian right.

It's funny, when ever I have been to the USA I never find Indian food popular.

I suppose its our take on your love of mexican food.??

Mmmm.  sounds good!   Sure beats mush and bangers.

Here in New Mexico we pretty much live on chile:  breakfast, lunch, and dinner.

Even the Italian restaurants offer green chile in their lasagna.

And Joraft, can't resist, New Mexico chiles don't make your nose bleed.

It's pretty tough to beat a ruby after a night on the lash. A good thai comes close though.

thats the comedy series that brought "chuddies" into the oxford english dictionary

made "innit" into a single word as a full stop (period) and it is deliberatly incorrect gramatically

"innit" is still used in this "original" way

it also gets used as an afirmative agreement to your mate when he brings your attention to a dolly




 



these words are spoken english only, they wouldnt get into formal letters

Pie and Mash from the "Noted Eel and Pie House"  On the Leytonstone Road in London.

English food at it's finest!

cabinet you forgot to say....  we pour liquor over the pie and mash innit



i hope you are all confused   

When I used to work at Canary Wharf as a architect our standing gig was the pie and mash shop for lunch and then the nearest pub after work. I totally agree with lagunaboo on eels......whaaarf.

limey food i dont eat

tripe and onions............... 

Sorry guys, you've not mentioned a single English dish that that sounds appealing to me. 


John

How about bread and butter pudding with jersey cream.
Bob

bob, bread and butter pudding, phenomenal

with jersey cream..........................  out of this world

lagunaboo

i apologise for my "posh accent" i meant pie an' mash

Yep, that's the one.

I may have grown up in America, but unfortunately it was on a diet of mostly English food. I just never could acquire a taste for food that must either be boiled in oil or soaked in it. The English (including my own mother) just don't know anything about preparing food (no offense intended).

And by the way, over here we call it "Mickey D's"   


John

Hi,

          Make it three.


                Sorry dd this thread does NOT make me hungry.   Well a couple things sound good- mostly not the really English items.

                       Speaking of fried stuff are the mars bars really Mars bars or is this some sort of slang term.   Here in the US  a variety of not normally fried things have been showing up at fairs and carnivals etc.  Candy bars, pizza, a big meatball with spaghetti inside, and so on.  I have done deep fried Twinkies myself and they are VERY good. Especially with some raspberry jam for dipping. Just dunkem' in pancake batter and then into the fryer.



Seth

Finally got to this thread.   As I do some early morning book work and listen to Neil, I can't help but think about my Grandma's Chocolate Crackers while reading this.

4 Parts Confectioners Sugar
1 Part Hershey's Coco

add milk to a desired viscosity while stirring..."frosting like"...a couple tablespoons is all it takes.

Spread that on a Saltine and dunk in milk.

Now that is some good eatin'

Like Chris, I too am an "anything fried" at the fair guy!  The Twinkies in particular.  There is something about eating hot fried food in 100 degree weather.  Uggghhhh, but I will keep going back.

t

DD, I read about a physician who is on a quest to develop personal compatibility with all the bacteria possible by traveling the world and sampling the local standing ground water. 

BTW, that reminds me of "A toad in a hole" dish I once had in Norfolk, UK.
DD, you may enjoy explaining what it is to the foreigners.

PS: my wife was born in Lancashire ...

Your memory is good about it. In reality,  the exact filling depends on which part of France you are in,
pork or veal, stomach or guts.

This dish seems to have something magic and mythic around it, and there are quite a bit of dedicated websites,
most in French of course.

Good point 

it was once explained to me that the hershey "taste" was due to it first being made with slightly old milk, and the taste stuck (it probably isnt made with old milk these days)

the explanation was from an amercain airman.............. ive no idea if its true or if he was just swinging me a line

but hershey chocolate does taste "off" to english taste buds

colinw, yove hit one of THOSE foods which people either love OR hate,,, there is no inbetween, i love it



BUT youve reminded me of the ONE "food" i ALWAYS decline

vegamite

the austarlian version of marmite, to me it smells and tastes like vomit

I don't think it's the old milk, I think it's the wax. 

the idea with english mustard is you use a small amount for a kick in taste

but it isnt QUITE like chille, chillie builds up with every bite then hits you in the top of the nose

english mustard only hits the you in the top of the nose if you take half a teaspoon in one bite



i like that effect with english mustard on "Melton Mowbray" pork pies (Melton Mowbray is a place)

i also like chillies and pickled jallepenos

ive never had FRESH jallepenos or ballon chillies, im waiting (and dreading AND wanting) to try them, im well aware of the effect they are sure to have

I forgot to ask, what are ballon chilies?

DD,
     OMG you have just set off one of my cravings do you know how long it is since I have had a pork pie....... let alone a Melton Mowbray pork pie 

That's the effect I always go for, it feels so good when the pain subsides.   


I pop Jalapenos like they were olives, I love the flavor (especially when marinated). The Habaneros I'm very careful with.



John

My son picked up the marmite habit from me, he loves the stuff.

My Mum orders some British stuff from a place in Ohio but it's expensive. We've found the odd item here and there in local grocery stores but again its $$$.

Pork pie with mustard......yummy....now I want a bag of hula hoops wahhhhhh

Hi,

      On the hot mustard deal. I have always liked the Chinese hot mustard for dipping those fried  noodles in. I really don't like hot peppers but I do like the hot mustard. I think because the heat goes away unlike with peppers. Hot peppers just ruin the rest of the meal for me.    The mustard is great for clearing sinuses as it perfumes through.


      I have a painful Habenero story. I was eating lunch with my usual buddy where I used to work. We had picked up some Habeneros because he likes hot stuff and wanted to try them. OK , no problem. He said  they were hot but he did like them(I was not partaking) .     A couple minutes later he decided to save the seeds with the idea of trying to grow some.   They were neatly folded up in a paper napkin (see where this is going?).             A few more minutes pass..... he  wipes his mouth with the wrong napkin.            I swear it looked like one of those old cartoons , when the guys head turns red and smoke shoots out the top?!  and next thing I know he is breaking the one second record across two tables to the drinking fountain!  Trying to wash it off his lips    Of course the seeds covered  by oil are the most potent part.

       It did quite a number on him. The rest of the day his lips were bright red like he had lipstick on.   And his cheeks were rosey for several hours. 


Seth

Hi,

    Well, anything in a pinch.  I suppose he could have raided someones lunch for yogurt.    Now wouldn't that be a sight to top it off...  smearing yogurt on his face 


Seth       

I'd rather have a Deep Dish Pizza any day. Invented in Chicago, USA in the 1940's. Not Italian like people think.

Gino's, Lou Malnati's or even Uno's, but Kidney pudding, yuck!  Go back to England and eat that crap yourself!

the biggest problem with liver and also with kidney is the way you cook it

it should always be cooked at high heat for a short while and should be ever so SLIGHTLY undercooked

any more and it resembles, tastes and cuts like 100 year old shoe leather


wasabi, killer taste, love it to death

steak and kidney pud, wonderful IF cooked right, terrible if not

What does that mean, exactly?

One big problem with eating liver in the States is its beef liver, I go to a local slaughter house and get lambs liver a lot more tender than beef liver and the most often type eaten in the UK.. liver onions and bisto gravy with a spoonful of marmite added to it . yum yum

Colin

Take from this website:

Bacon Roly-Poly

This is another traditional dish and is made with a suet pastry. Suet pastry is made in the same way as shortcrust pastry, but using beef suet which can be bought in packets.

To 12 ounces of flour (320 g), add half its weight (6 ounces, 160 g) of suet, and rub the fat into the flour until it takes the appearance of breadcrumbs. Add a seasoning of pepper and herbs (parsley, thyme and/or sage, if liked) to the mixture and mix in a little cold water to form a stiff dough. Do not over-knead the pastry or it will be hardened- handle it as little as can be managed. Roll the dough out on floury board into a long oval, and sprinkle with 6 ounces of bacon pieces and a whole onion chopped (raw). Roll up the pastry to form a roly-poly. Suet pastry can be baked or steamed. Bake in slow (medium to low) oven for two hours. Serve as slices with green vegetables and a sauce to moisten the dish.

forgot to say

lashings has evolved but retains the basics of the old meaning

"lashed" or "on the lash"     

Well, here in America I would think it might have something to do with "S and M".     


John

I think I'm getting this. 'On the lash' would be the equivalent of our getting sh#t-faced.

And a lash of butter would be the same as slathered with butter.

I get the kebab, but what is a Chinky? An Indian? I have an idea, but what I'm thinking is extremely politically incorrect over here.



John

Thanks, Steve, that is helpful.

Here, "Chinky" is considered an ethnic slur, so it's a word that is seldom used. And the Chinese and Indian restaurants usually close early.

I know there are lots of folks here out partying all night (wrecked cars are a common sight on most mornings), but I don't know where they eat because I'm at home tucked safely in bed.


John


 

and quite probably in the UK too    I've been living in Africa for most of the last 20 years and so I am rather out of touch with what is PC and what isn't. I don't think that the phrase 'politically correct' even existed 20 years ago! I know that I and the rest of the family are going to suffer from 'reverse culture shock' moving back to the UK - hopefully I can keep from being arrested for making inappropriate comments!

Steve

lol, if only festool made a kettle... it would possibly make the best cup of tea around!!

mmmm tea....pity the festool flask doesn't hold enough.

NO TAXATION WITHOUT REPRESENTATION!!!!!!





I've started drinking coffee other than in the middle of the night when I have to stay awake all night at work. Which is really an amazing thing, because if you taste a cup of coffee I've made, you'd be amazed anyone could like it. I really make a foul cup of instant. Just starting out with the coffee skills. 

of course you can get the  tea shirt        

"mine's milk with two sugars"

Hi,

    I have read / seen something about preparing tea...  to do with pouring the milk into the tea or the tea into the milk?  Something to do with one making the other too hot / cold    I am curious.


Seth

And that is why the sugar goes in first, followed by the tea,-stir-, then add milk to color. 

Learn something new every day.

i like green tea    but id die of dehydration waiting for the ceremony to get done 

poussin (not sure of the spelling) is a french word for chicken

in england we use it for young chickens (not chicks) (or chicks  ) generally they are simply gutted then cooked, the bones being small and soft are eaten as well, i think one of the dishes is "spactchcocked chicken"

it isnt a dish that is very common

as for spotted dick with heinz beans........... thats got to be a joke................. isnt it?

spotted dick is a naval dish and has been eaten for 200 years plus, its a steamed suet pudding (semi sweet) with raisins served as a pudding, its served with custard these days, sometimes with jam as well

the rasins are the "spotted" part of the name

 

And what does this stuff taste like

MAMA AFRICA'S PERI PERI ZULU SAUCE



Maybe you guys have been on one too many safari's

Bob

unless my geography is totally off

"zulu" peri peri.............. sounds sort of incorrect


peri peri is an imported dish to portugal from their former colonies in africa of mozambique and angola


to my limited geography i was of the understanding that the zulu nation was MUCH futher south in africa, generally in the area of the boers

IE dutch (colonial) territory.......................... not portuguese

IE what we might know as the country of "South Africa"

we, the british, also had a few " skirmishes  "  with the zulus

even with rifles, we didnt always win hands down





its ok im expecting a geography lesson