Why do British people underestimate the taste of a cheeseburger ???

The Kebab stands are what should come to America.... forget a burger- a decent Kebab is to die for!!!

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Originally Posted by TitoFan

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Originally Posted by Jerry Rice

I don't think the burger chains from the USA are really that popular in the UK


Mcdonalds
Burger King
Wendys

They simply have no interest in mankinds greatest invention, all it is is bread, cheese, and beef which is a simple recipe, yet you act like you're eating octupus.

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My friend... don't underestimate a good octupus salad (or conch salad, for that matter).
Once you've had it, you're hooked for good.

(Matter of fact, thinking of enlightening the folks over at the "Cuisine" thread). ;D

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I'm from the land of the conch salad. I prefer the skorched conch over the salad- skorched conch being just the conch sliced up in thick strips, with lots of onions and salt/pepper... have that with a Sky-Juice (coconut water, lots of gin and vodka and sweet milk) and you won't leave the dock, EVER!!!
;D

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Originally Posted by ykdadamaja

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Originally Posted by TitoFan

Quote:

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Originally Posted by Jerry Rice

I don't think the burger chains from the USA are really that popular in the UK


Mcdonalds
Burger King
Wendys

They simply have no interest in mankinds greatest invention, all it is is bread, cheese, and beef which is a simple recipe, yet you act like you're eating octupus.

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My friend... don't underestimate a good octupus salad (or conch salad, for that matter).
Once you've had it, you're hooked for good.

(Matter of fact, thinking of enlightening the folks over at the "Cuisine" thread). ;D

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I'm from the land of the conch salad. I prefer the skorched conch over the salad- skorched conch being just the conch sliced up in thick strips, with lots of onions and salt/pepper... have that with a Sky-Juice (coconut water, lots of gin and vodka and sweet milk) and you won't leave the dock, EVER!!!
;D

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You got it. It pays to venture out from the land of meat and potatoes once in awhile.

I lived on mofongo (the Domincans swore they invented/the Borricuas swore they invented it hahaha) and Haitian food - Caribbean cuisine, ackee and saltfish, callalloo, griot, lambi, etc. for years and years. I almost NEVER eat hamburgers and NEVER drink cola or eat fries. NEVER EVER............. it sucks and I eat Indian food daily as my wife is a superb chef, and I prepare Armenian kebabs atleast twice a week. American food is good once or twice a month --- the nice grilled cheese or Reuben sandwich, the odd macaroni and cheese or BLT, and I really do LOVE and am addicted to tuna fish sandwiches with finely minced raw onions and black pepper and mayonnaise..........----but I can't eat that American fare more than 2 maybe 3 times a month.

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Originally Posted by brocktonblockbust

I lived on mofongo (the Domincans swore they invented/the Borricuas swore they invented it hahaha) and Haitian food - Caribbean cuisine, ackee and saltfish, callalloo, griot, lambi, etc. for years and years. I almost NEVER eat hamburgers and NEVER drink cola or eat fries. NEVER EVER............. it sucks and I eat Indian food daily as my wife is a superb chef, and I prepare Armenian kebabs atleast twice a week. American food is good once or twice a month --- the nice grilled cheese or Reuben sandwich, the odd macaroni and cheese or BLT, and I really do LOVE and am addicted to tuna fish sandwiches with finely minced raw onions and black pepper and mayonnaise..........----but I can't eat that American fare more than 2 maybe 3 times a month.

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International cuisine's where it's at, brock. ;D
Gotta broaden one's culinary horizons.

Let me tell you the truth about mofongo. WE invented it (hahaha.... no objectiveness there). No but really. The Dominicans invented "mangú", which is a delicious concoction of mashed plantains and few other ingredients. It's mostly eaten at breakfast, and can be a good, once-in-awhile substitute for hash browns (which incidentially I also love). But mofongo is a Puerto Rican specialty.

this is the SHIT gents: try it sometime, real simple and knocks your socks off, packed with cancer-busting stuff @Andre @TitoFan @Spicoli @Dia bando @greynotsoold

http://2.bp.blogspot.com/-AiVpjkJ_8e...0/IMG_6811.jpg

The broth looks awesome, bro. But what are the round things floating in there?

fresh raw chopped parsley salad with bulghur (whole cracked wheat, lemon juice, tomatoes and onions, a pinch of @Andre Himalayan salt.....): this will wipe your system clean:
http://finskis.com/wp-content/upload...bouli_1449.jpg

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Originally Posted by TitoFan

The broth looks awesome, bro. But what are the round things floating in there?

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garbanzo beans, and the little black things are cumin seeds which were toasted on a dry pan before throwing them in. You are right bro the broth is tomato-based with pureed fresh ginger (use a grater) and hot chillis. Top with fresh coriander leaves. cilantro

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Originally Posted by brocktonblockbust

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Originally Posted by TitoFan

The broth looks awesome, bro. But what are the round things floating in there?

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garbanzo beans, and the little black things are cumin seeds which were toasted on a dry pan before throwing them in. You are right bro the broth is tomato-based with pureed fresh ginger (use a grater) and hot chillis. Top with fresh coriander leaves. cilantro

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Garbanzos (chick peas) are wicked healthy. Done right... they're tasty as hell. Used to make humus, too. But cooked improperly and they're dry as hell. I've had them both ways.

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Originally Posted by TitoFan

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Originally Posted by brocktonblockbust

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Originally Posted by TitoFan

The broth looks awesome, bro. But what are the round things floating in there?

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garbanzo beans, and the little black things are cumin seeds which were toasted on a dry pan before throwing them in. You are right bro the broth is tomato-based with pureed fresh ginger (use a grater) and hot chillis. Top with fresh coriander leaves. cilantro

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Garbanzos (chick peas) are wicked healthy. Done right... they're tasty as hell. Used to make humus, too. But cooked improperly and they're dry as hell. I've had them both ways.

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yes indeed my friend. very healthy. Hummus is awesome when done properly
http://fallschurchtimes.com/wp-conte.../06/hummus.jpg

lest we forget baba ghanouj (smoked, pureed, roasted eggplant)
http://pitakabab.net/menu/baba-ghanouj-l.jpg

I think what many people forget is that Britain like America is not a mono-culture. We have nationalities, cultures and races from all over the world, some of whom who have lived here for centuries.

Chinese
Greek
Italian
Polish
Indian
Pakistani
Caribbean
Irish
Spanish
Nigerian
Portuguese
Iranian
Moroccan
E.T.C

They have all left their mark on our food culture and opened delicatessens, market stalls and restaurants selling their own regional produce and recipes and influencing many of the tastes and styles in British Cuisine.

Indian Food - People in Britain love Indian Food it may not be the exact authentic style eaten in homes across India but there are thousands of Indian restaurants across the UK some of which are as good as any in the world. It is definitely as a take- away one of our favourite fast foods and as a regular treat a British tradition to go to a restaurant for a curry.

Chinese - Not far behind Indian

I could go on but you get the picture

The best fast food in the world though is without a doubt a genuine Devon or Cornish pasty.


FACT

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Originally Posted by Greenbeanz

The best fast food in the world though is without a doubt a genuine Devon or Cornish pastie.


FACT

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Yes my lovely, nice pint of cider with that.;D

I've never eaten a pastie, but from what I read it sounds like a shortcrust pastry filled with beef and onion. Is that correct? Last week I made a meat pie with stewed beef, gravy and shortcrust pastry. Is that pretty similiar to a pastie, except that a pastie is cut and shaped a different way? Either way, my meat pie was exceptional and will be made again.

The above might make me sound a bit foreign and isn't being done to manipulate British intelligence services, but is just an honest question as I have honestly never eaten a pasty/pastie (no idea how to spell it).

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Originally Posted by Gandalf

I've never eaten a pastie, but from what I read it sounds like a shortcrust pastry filled with beef and onion. Is that correct? Last week I made a meat pie with stewed beef, gravy and shortcrust pastry. Is that pretty similiar to a pastie, except that a pastie is cut and shaped a different way? Either way, my meat pie was exceptional and will be made again.

The above might make me sound a bit foreign and isn't being done to manipulate British intelligence services, but is just an honest question as I have honestly never eaten a pasty/pastie (no idea how to spell it).

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On hearing the sad news I felt a tightening in my chest, a tremulous turning in the pit of my stomach and the warm stroke of a solitary tear as the bead rolled down my cheek. Now I understood. Never again would I mock as nothing the suffering of a man denied such basic necessities in forming the emotion we grow from childhood and learn to describe as joy. Not once had this poor creature experienced the elation of scenting the waft of a delicate pastry parcel of moist meaty moreishness pass before his nostrils. At no point had he felt the rapture realised in breaking through the edible casing of life's rich present, the crimped oval pastry shell giving way and revealing the jewelled inner treasure of glistening swede, sweated onions, tender beef skirt, and soft potato, delicately seasoned with salt and pepper and married in a dripping convocation of clotted cream or butter. It was hardly surprising that such a man would sometimes complain of feeling empty and grow so long and lean. It was then that my life finally had meaning again, a mission and sense of purpose. I would introduce him to the pasty and everything would make sense. The planets would realign and he would know true culinary joy. The humble Pasty, food of the Gods. Good enough for miners, fisherman and even King Arthur himself is the birth right of every true Devonian and Cornishman and it was our gift to the world from Montana, to Australia and Africa we had forgotten South Korea. Damn you Kim Jong il, damn you Mcdonalds, you will wither under the might of the dewdney brothers, the hills and every westcountry grandmother armed with a mighty rolling pin as they smash your evil pasty apartheid. Long live the top crimped Devon pasty.

http://www.saddoboxing.com/boxingfor...ighlight=pasty

Never had a pasty? Bloody hell, you poor sod. That'd be unthinkable up here, there's a Gregg's on every corner.

Wtf ?????

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Originally Posted by Cressa121

Never had a pasty? Bloody hell, you poor sod. That'd be unthinkable up here, there's a Gregg's on every corner.

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I'm sure if Miles asks nicely they'll do him one stuffed with rice and kimchi.

If I am able to avoid the spooks and get myself to a Gregg's at some future point, all clearly very unanounced, I will buy myself one along with my sausage rolls and a can of cherry coke. Good post there, Greenbeanz. Very wordy and a bit confusing for old Jerry there. ;D

The muck Greggs sell are not pasties. They are pasty shaped pies. If you can't get to the westcountry then you can get one in Euston and a few other London train stations the next time you are in the old smoke. I think they are called ,"the real Cornish pasty company" or something like that.

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Originally Posted by Gandalf

If I am able to avoid the spooks and get myself to a Gregg's at some future point, all clearly very unanounced, I will buy myself one along with my sausage rolls and a can of cherry coke. Good post there, Greenbeanz. Very wordy and a bit confusing for old Jerry there. ;D

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whoah whoah whoah is Saddo gonna hafta jump in here with a warning Letter? :cool:

on the other hand the eloquence of Beanz is not wholly nor altogether glanced askance; invariably omitting the preposition "at"; Jerry's struggle to evince the squeamishness of Zim will last not more than a smidgeon of a fortnight. A pie is not a pie, by any means, for the majority of us, Beanz, nor will you deign to offend the uninitiated with subtle sarcasm, thanks to your high altruism and disregard for pretense.

Griot is awesome man.... with a side of pepper cabbage. Hehehehe.... you could have sworn all of your body was tingling. The Haitians know how to cook up a mean, spicy dish.
;D

But, to be honest, I LOVE the Donner-Kebabs. There was this place on Southwark that made theee BEST lamb donner's in London. With olives and fresh peppers.

The Turkish folks say that kebabs are like junk food to them- but they were fine cuisine to me. I used to travel all the way from Daggenham to Southwark just for that donner.
:cool:

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Originally Posted by TitoFan

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Originally Posted by brocktonblockbust

I lived on mofongo (the Domincans swore they invented/the Borricuas swore they invented it hahaha) and Haitian food - Caribbean cuisine, ackee and saltfish, callalloo, griot, lambi, etc. for years and years. I almost NEVER eat hamburgers and NEVER drink cola or eat fries. NEVER EVER............. it sucks and I eat Indian food daily as my wife is a superb chef, and I prepare Armenian kebabs atleast twice a week. American food is good once or twice a month --- the nice grilled cheese or Reuben sandwich, the odd macaroni and cheese or BLT, and I really do LOVE and am addicted to tuna fish sandwiches with finely minced raw onions and black pepper and mayonnaise..........----but I can't eat that American fare more than 2 maybe 3 times a month.

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International cuisine's where it's at, brock. ;D
Gotta broaden one's culinary horizons.

Let me tell you the truth about mofongo. WE invented it (hahaha.... no objectiveness there). No but really. The Dominicans invented "mangú", which is a delicious concoction of mashed plantains and few other ingredients. It's mostly eaten at breakfast, and can be a good, once-in-awhile substitute for hash browns (which incidentially I also love). But mofongo is a Puerto Rican specialty.

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@TitoFan yeah I remember eating Mangu ( no accent mark on my keyboard ;) ) a couple times, the Haitians also have a version of that (clearly we all know its the same island so therefore thye must share some shit sooner or later) Haitian food rocks big time I love that shit we had a high Haitian population in East Orange, New Jersey where I lived form 1995-2001. Here is some of their shit:

http://i178.photobucket.com/albums/w...son/Griot5.jpg
http://www.themijachronicles.com/wp-...-food_fish.jpg
http://camelsnose.files.wordpress.co...ipes-plate.png
http://blog.restaurantsct.com/blog/w...img_1052bb.jpg

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Originally Posted by Greenbeanz

The muck Greggs sell are not pasties. They are pasty shaped pies. If you can't get to the westcountry then you can get one in Euston and a few other London train stations the next time you are in the old smoke. I think they are called ,"the real Cornish pasty company" or something like that.

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What's wrong with Gregg's :confused:

I shall bear that in mind next time I venture dahn saaarf.

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Originally Posted by brocktonblockbust

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Originally Posted by TitoFan

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Originally Posted by brocktonblockbust

I lived on mofongo (the Domincans swore they invented/the Borricuas swore they invented it hahaha) and Haitian food - Caribbean cuisine, ackee and saltfish, callalloo, griot, lambi, etc. for years and years. I almost NEVER eat hamburgers and NEVER drink cola or eat fries. NEVER EVER............. it sucks and I eat Indian food daily as my wife is a superb chef, and I prepare Armenian kebabs atleast twice a week. American food is good once or twice a month --- the nice grilled cheese or Reuben sandwich, the odd macaroni and cheese or BLT, and I really do LOVE and am addicted to tuna fish sandwiches with finely minced raw onions and black pepper and mayonnaise..........----but I can't eat that American fare more than 2 maybe 3 times a month.

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International cuisine's where it's at, brock. ;D
Gotta broaden one's culinary horizons.

Let me tell you the truth about mofongo. WE invented it (hahaha.... no objectiveness there). No but really. The Dominicans invented "mangú", which is a delicious concoction of mashed plantains and few other ingredients. It's mostly eaten at breakfast, and can be a good, once-in-awhile substitute for hash browns (which incidentially I also love). But mofongo is a Puerto Rican specialty.

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@TitoFan yeah I remember eating Mangu ( no accent mark on my keyboard ;) ) a couple times, the Haitians also have a version of that (clearly we all know its the same island so therefore thye must share some shit sooner or later) Haitian food rocks big time I love that shit we had a high Haitian population in East Orange, New Jersey where I lived form 1995-2001. Here is some of their shit:

http://i178.photobucket.com/albums/w...son/Griot5.jpg
http://www.themijachronicles.com/wp-...-food_fish.jpg
http://camelsnose.files.wordpress.co...ipes-plate.png
http://blog.restaurantsct.com/blog/w...img_1052bb.jpg

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Good pics, bro. Obviously, it's going to be rare to post many Caribbean dishes without some sort of fish in there somewhere. That particular one doesn't look like red snapper (or at least it's hard to tell after it's been cooked). But seeing it reminds me of how blessed we are living in a tropical island. Nothing like a well-cooked (fried, baked, broiled... don't matter) red snapper, or grouper.... to delight the taste buds (good for you, too).

I've had fresh water fish, and.... although not without its own merit..... does not stack up against the best fish the oceans have to offer.

;D

agreed the salt water fish kick ass over fresh water. Jamaicans in my town would make King Fish every time and Haitians would make Red Snapper as you metnuioned.

http://www.jamaicans.com/gallery/var...g?m=1345523420
http://flavorboulevard.com/wp-conten...-king-fish.jpg
http://mylasagnarecipe.com/wp-conten...sagna-2467.jpg

Yes some very nice looking dishes, makes your mouth water.:feedme:

I might catch a little flak from fresh water fish fans... but many live in landlocked areas with little or no access to the ocean. Freshness in fish is paramount... and you can't get any fresher than fish just caught in the ocean, and served up for dinner that same day.

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Originally Posted by TitoFan

I might catch a little flak from fresh water fish fans... but many live in landlocked areas with little or no access to the ocean. Freshness in fish is paramount... and you can't get any fresher than fish just caught in the ocean, and served up for dinner that same day.

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I think its more to do with the time from hook to plate than it is access to salt water, although naturally those in larger water do grow to a much larger size. Personally I enjoy both, with a good trout well prepared on the barbecue difficult to beat!

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Originally Posted by superheavyrhun

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Originally Posted by TitoFan

I might catch a little flak from fresh water fish fans... but many live in landlocked areas with little or no access to the ocean. Freshness in fish is paramount... and you can't get any fresher than fish just caught in the ocean, and served up for dinner that same day.

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I think its more to do with the time from hook to plate than it is access to salt water, although naturally those in larger water do grow to a much larger size. Personally I enjoy both, with a good trout well prepared on the barbecue difficult to beat!

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That's what I said, rhun... freshness. No way a person living in Kansas will ever appreciate the truly magnificent taste of a broiled red snapper, as much as someone on a Caribbean island, with access to seafood restaurants serving up the catches of the day. And size of the fish has little to do with taste, IMO. Personally, when I'm in the mood for a whole snapper, anything from a 3 to a 5-pound fish will do.

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Originally Posted by TitoFan

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Originally Posted by superheavyrhun

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Originally Posted by TitoFan

I might catch a little flak from fresh water fish fans... but many live in landlocked areas with little or no access to the ocean. Freshness in fish is paramount... and you can't get any fresher than fish just caught in the ocean, and served up for dinner that same day.

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I think its more to do with the time from hook to plate than it is access to salt water, although naturally those in larger water do grow to a much larger size. Personally I enjoy both, with a good trout well prepared on the barbecue difficult to beat!

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That's what I said, rhun... freshness. No way a person living in Kansas will ever appreciate the truly magnificent taste of a broiled red snapper, as much as someone on a Caribbean island, with access to seafood restaurants serving up the catches of the day. And size of the fish has little to do with taste, IMO. Personally, when I'm in the mood for a whole snapper, anything from a 3 to a 5-pound fish will do.

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Normally as we tend to have better freshwater fish in this area (I know a few poachers who work the local rivers!) those seem to do the business for me, but equally when I was on holiday on the Mexican coast, the fish there were also awesome. And of course, the ceviche in that part of the world was delectable.

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Originally Posted by Greenbeanz

I think what many people forget is that Britain like America is not a mono-culture. We have nationalities, cultures and races from all over the world, some of whom who have lived here for centuries.

Chinese
Greek
Italian
Polish
Indian
Pakistani
Caribbean
Irish
Spanish
Nigerian
Portuguese
Iranian
Moroccan
E.T.C

They have all left their mark on our food culture and opened delicatessens, market stalls and restaurants selling their own regional produce and recipes and influencing many of the tastes and styles in British Cuisine.

Indian Food - People in Britain love Indian Food it may not be the exact authentic style eaten in homes across India but there are thousands of Indian restaurants across the UK some of which are as good as any in the world. It is definitely as a take- away one of our favourite fast foods and as a regular treat a British tradition to go to a restaurant for a curry.

Chinese - Not far behind Indian

I could go on but you get the picture

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We used to, as recently as when I was a child. I understand that is in some places, from neighborhood to neighborhood, you can find ethnic restaurants. But if you homogenize everybody, get them all hooked on McDonalds, then marketing is so much easier.
Where I live, we have a Chinese place that is over 100 years old (ancient by US standards) another that is in it's 70s. But our food here generally follows a couple simple rules...beef, a lot of it, enough to take home and feed the rest of the family. Pork chop sandwiches are very popular, though they were better when they used an actual pork chop and not a 'pork patty.'
I rather like our local pasties, but I'd be afraid of the reaction of a more discerning crowd.

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Originally Posted by greynotsoold

Quote:

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Originally Posted by Greenbeanz

I think what many people forget is that Britain like America is not a mono-culture. We have nationalities, cultures and races from all over the world, some of whom who have lived here for centuries.

Chinese
Greek
Italian
Polish
Indian
Pakistani
Caribbean
Irish
Spanish
Nigerian
Portuguese
Iranian
Moroccan
E.T.C

They have all left their mark on our food culture and opened delicatessens, market stalls and restaurants selling their own regional produce and recipes and influencing many of the tastes and styles in British Cuisine.

Indian Food - People in Britain love Indian Food it may not be the exact authentic style eaten in homes across India but there are thousands of Indian restaurants across the UK some of which are as good as any in the world. It is definitely as a take- away one of our favourite fast foods and as a regular treat a British tradition to go to a restaurant for a curry.

Chinese - Not far behind Indian

I could go on but you get the picture

---

We used to, as recently as when I was a child. I understand that is in some places, from neighborhood to neighborhood, you can find ethnic restaurants. But if you homogenize everybody, get them all hooked on McDonalds, then marketing is so much easier.
Where I live, we have a Chinese place that is over 100 years old (ancient by US standards) another that is in it's 70s. But our food here generally follows a couple simple rules...beef, a lot of it, enough to take home and feed the rest of the family. Pork chop sandwiches are very popular, though they were better when they used an actual pork chop and not a 'pork patty.'
I rather like our local pasties, but I'd be afraid of the reaction of a more discerning crowd.

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I know what you are saying but there is also a lot of food snobbery. A pasty is a simple working man's food, originally a convenient way to wrap meat in one end of a parcel of pastry and apple in the other so that a Cornish Tin miner could eat his lunch without getting krap all over the contents. The original fast food. They should be simple. Peasant food is often the best because it has few ingredients and the quality of the produce speaks for itself with no need to over process. Like the difference between patties and a chop it may be convenient to take the bone out and mince meat but cooking simply with the bone in leaves much more flavour and unadulterated texture and tastes like what it is. Meat. Pork. A Chinese place over a 100 years old is old by any standards !

A lot of food in Britain is regional in origin and easily identifiable by the inclusion of that area in it's name. So you have BARNSLEY chops, WELSH rarebit, CORNISH Pasties, YORKSHIRE pudding, MELTON MOWBRAY Pork Pies, LANCASHIRE Hot Pot, CHEDDAR Cheese, and these and others like them are popular all over the UK. Then you have other food that is eaten elsewhere around the country by a few but is much more popular where it originated. Haggis in Scotland, Jellied eels in London and then things like Pie and mash (mashed potatoe) which when eaten in London will have like a parsley liqour from the stock used to cook eels eaten with it but in other places will have a more traditional beef type gravy, particularly in the North of England where they love gravy so much they put it on their chips (fries).

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Originally Posted by Cressa121

Quote:

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Originally Posted by Greenbeanz

The muck Greggs sell are not pasties. They are pasty shaped pies. If you can't get to the westcountry then you can get one in Euston and a few other London train stations the next time you are in the old smoke. I think they are called ,"the real Cornish pasty company" or something like that.

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What's wrong with Gregg's :confused:

I shall bear that in mind next time I venture dahn saaarf.

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Greggs is basic, but for sausage rolls they are alright. I never really eat anything else though so have no idea.

I make my own corn beef pasties, easy onions tin of corn, potato carrot , tomato ketchup
salt and pepper, puff pastry egg wash, Beanz I NO I'm a philistine but they do taste good
sorry my lovely.;D

Noooooooooooo!