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

[superheavyrhun]

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

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

[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.

[Beanz]

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.

[brocktonblockbust]

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.

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

[brocktonblockbust]

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.

[ykdadamaja]

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.


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.

[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.

International cuisine's where it's at, brock.
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.

@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:

[Cressa121]

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.

What's wrong with Gregg's

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

[TitoFan]

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.

International cuisine's where it's at, brock.
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.

@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:

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.

[brocktonblockbust]

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.

[Dia bando]

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

[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.

[superheavyrhun]

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.

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!

[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.

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!

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.

[superheavyrhun]

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.

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!

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.

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.