Says someone who’s never actually had scraps from a good place.
Granted, post covid and rising costs, it’s much harder to find such a place. Even looking for the ones with good puns for their names doesn’t work - “The Plaice To Be” or “The Codfather” aren’t what they used to be.
Mate tikka masala is an “Indian” dish that was literally invented in England.
We appropriated all the shit from all over the world, then made it more universally good.
Meanwhile a fucking “bland” pie is wholesomely awesome comfort food, when done right.
If anything, it’s our close ties to America that screw us over. We’ve taken their commercialised factory production and applied it to our stuff, and often the cost cutting has ruined it - just like American food. But, sometimes, we manage to make golden gems like a Gregg’s sausage bean and cheese pasty.
Also, US (and Canadian) streaky bacon is shit. Back bacon - specifically “dry cured” back bacon (which is a protected term and must be done by hand instead of factory brine injected processing) - is the ultimate in piggy goodness.
But even factory back bacon is better than streaky, streaky is just the fat, while back has a chunk of meat to it. Harder to cook, but when you do it just right (render the fat at a low temp, then whack it up to cook the rest) it’s bloody divine. Professional kitchens just do it in an oven, but if you carefully lay the bacon on top of one another in a frying pan, such that the fat touches the pan while the meat sits on top (except for the first piece, which is special) you can render the fat out at a low temp and then fry it perfectly all spread out. The goal is crispy fat, but tender meat.
Pigs won’t fly, especially not in the US, but a good bacon bap in the UK can give you wings.
And I haven’t even started talking about fresh little pork pies from small local Yorkshire butchers.
Edit: we don’t have everything, though, and post-Brexit our imported fruit is shit. I haven’t found an orange (or derivative) that is worth buying, literally since the fateful day in 2019. A good orange should smell tasty through the peel, all our supermarket citrus smells (and tastes) stale now.
Omg change the record… what next our teeth? Jeezuz. Dated tropes wheeled out again. Where are you from? Let’s do your country next? Yawn. Just be nice. It’s freaking easy.
The UK really shouldn’t talk shit in the food department 😂
True, British food is so far ahead that any comparison is just plain unfair.
Lmao holding deep fried scraps up as a shining achievement in cuisine is NOT helping your case
Let me guess, you’re one of those weirdos who only enjoys food that has “flavour” 🙄
That’s when the bread sandwich comes in handy!
Excuse me, I prefer something with a little flavor, like a toast sandwich.
Let’s not go over the top with this. There is such a thing as flavour overload!
Any Brit defending their cuisine is automatically a lunatic.
Source : I’m a french cook.
The best British chefs were trained in France
The best French restaurants are in London.
Says someone who’s never actually had scraps from a good place.
Granted, post covid and rising costs, it’s much harder to find such a place. Even looking for the ones with good puns for their names doesn’t work - “The Plaice To Be” or “The Codfather” aren’t what they used to be.
Mate tikka masala is an “Indian” dish that was literally invented in England.
We appropriated all the shit from all over the world, then made it more universally good.
Meanwhile a fucking “bland” pie is wholesomely awesome comfort food, when done right.
If anything, it’s our close ties to America that screw us over. We’ve taken their commercialised factory production and applied it to our stuff, and often the cost cutting has ruined it - just like American food. But, sometimes, we manage to make golden gems like a Gregg’s sausage bean and cheese pasty.
Also, US (and Canadian) streaky bacon is shit. Back bacon - specifically “dry cured” back bacon (which is a protected term and must be done by hand instead of factory brine injected processing) - is the ultimate in piggy goodness.
But even factory back bacon is better than streaky, streaky is just the fat, while back has a chunk of meat to it. Harder to cook, but when you do it just right (render the fat at a low temp, then whack it up to cook the rest) it’s bloody divine. Professional kitchens just do it in an oven, but if you carefully lay the bacon on top of one another in a frying pan, such that the fat touches the pan while the meat sits on top (except for the first piece, which is special) you can render the fat out at a low temp and then fry it perfectly all spread out. The goal is crispy fat, but tender meat.
Pigs won’t fly, especially not in the US, but a good bacon bap in the UK can give you wings.
And I haven’t even started talking about fresh little pork pies from small local Yorkshire butchers.
We have every culture’s food here. Ha.
Haggis pakora is fucking lush.
Edit: we don’t have everything, though, and post-Brexit our imported fruit is shit. I haven’t found an orange (or derivative) that is worth buying, literally since the fateful day in 2019. A good orange should smell tasty through the peel, all our supermarket citrus smells (and tastes) stale now.
Edit2: and strawberry drinks are fucking rare
Omg change the record… what next our teeth? Jeezuz. Dated tropes wheeled out again. Where are you from? Let’s do your country next? Yawn. Just be nice. It’s freaking easy.
As if Europeans are ever nice about what happens here in America.
As the Brits say: “jog on”
YEE-HA! 🏫🔫🦅🇺🇸🏫🔫🦅🇺🇸🏫🔫🦅🇺🇸🏫🔫
Some do, many do not. Reductionist.
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let’s shit on some cultures food, oh no, not mine
Yeahhhhh baby, you get xenaphobia, you get xenophobia, you get…