Classic British Cuisine

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Lost Soul
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Re: Classic British Cuisine

Post by Lost Soul » Fri Mar 15, 2019 8:03 am

Let us all take two thwacks in hono(u)r the wonderful English breakfast.



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Re: Classic British Cuisine

Post by Stephen_Dedalus » Fri Mar 15, 2019 8:13 am

The toast is over done, those eggs look awful and rubbery, the bacon 'manky', and I hate beans.

I'd expect that to be served in a £40pn dosshouse near Earl's Court.

Bert knows what I mean.

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Chi_Rup
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Re: Classic British Cuisine

Post by Chi_Rup » Fri Mar 15, 2019 8:52 am

This is how my local cafe does breakfast. Scrumptious!

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Re: Classic British Cuisine

Post by Lost Soul » Fri Mar 15, 2019 9:09 am

Stephen_Dedalus wrote:
Fri Mar 15, 2019 8:13 am
The toast is over done, those eggs look awful and rubbery, the bacon 'manky', and I hate beans.

I'd expect that to be served in a £40pn dosshouse near Earl's Court.

Bert knows what I mean.
Hmmm, I'm more of a Pimlico eater. But I concur on the beans. Jesus.
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leela
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Re: Classic British Cuisine

Post by leela » Fri Mar 15, 2019 9:20 am

I first had a pop tart in my early teens, when we were staying with friends who lived on a USAF base in Suffolk.

I couldn't believe that American kids got to eat these things for breakfast, when I got Weetabix or porridge. A couple of days eating American food was mind blowing back then.
Pass the wine...

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DCComic
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Re: Classic British Cuisine

Post by DCComic » Fri Mar 15, 2019 10:24 am

Baked beans aren't old school trad on a fried breakfast but I'll have them if they're there. Certainly in favour of a glop of stewed tined tomatoes.
The worst thing is an economy sausage.
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lolasf
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Re: Classic British Cuisine

Post by lolasf » Fri Mar 15, 2019 3:43 pm

Chi_Rup wrote:
Fri Mar 15, 2019 8:52 am
This is how my local cafe does breakfast. Scrumptious!
That's beautiful, and much closer to what I like for breakfast. I remember Ben_h laughing at me for the amount of salad I consider proper in the morning.
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VinnyD
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Re: Classic British Cuisine

Post by VinnyD » Fri Mar 15, 2019 3:48 pm

DCComic wrote:
Fri Mar 15, 2019 10:24 am
Baked beans aren't old school trad on a fried breakfast but I'll have them if they're there. Certainly in favour of a glop of stewed tined tomatoes.
The worst thing is an economy sausage.
I agree with all of that.

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Chi_Rup
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Re: Classic British Cuisine

Post by Chi_Rup » Fri Mar 15, 2019 4:27 pm

I had beans on toast for dinner last night.

Rye sourdough toast and Duchy Of Cornwall Organic Baked Beans (they’re 10p cheaper than Heinz) but you get the idea.

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Re: Classic British Cuisine

Post by NorthernStar » Fri Mar 15, 2019 4:37 pm

leela wrote:
Fri Mar 15, 2019 9:20 am
I first had a pop tart in my early teens, when we were staying with friends who lived on a USAF base in Suffolk.

I couldn't believe that American kids got to eat these things for breakfast, when I got Weetabix or porridge. A couple of days eating American food was mind blowing back then.
Hopefully they had some Froot Loops or Cap'n Crunch for you.

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leela
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Re: Classic British Cuisine

Post by leela » Fri Mar 15, 2019 4:41 pm

Ha! Nope. I first had Froot Loops in Panama two or three years ago. I was so excited I even took a photo of them. One spoonful was enough to know these things bear no resemblance to breakfast cereal as I know it.
Pass the wine...

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Re: Classic British Cuisine

Post by snowgirl » Fri Mar 15, 2019 6:13 pm

Best fish and chips I ever had was at a very low end golf club on Manitoulin Island. Shocked, I was.
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Re: Classic British Cuisine

Post by EMG » Fri Mar 15, 2019 8:07 pm

I cannot wrap my mind around tinned beans on toast. It’s one of those things I’d have eaten while 18 and broke and/or stoned, but not as an adult with options in my life

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Chi_Rup
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Re: Classic British Cuisine

Post by Chi_Rup » Fri Mar 15, 2019 11:06 pm

It makes no sense but it works. For me, the bit where good quality malty bread meets avocado spread and bean sauce is nearly perfect.

There are some complex and difficult recipes that also have this strong salt/fat/acid combination but this is neither complex nor difficult.

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Re: Classic British Cuisine

Post by EMG » Sat Mar 16, 2019 12:07 am

Well I enjoy a tostada but that has a lot more going for it than beans on bread.

I guess with enough hot sauce it would be edible

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everso
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Re: Classic British Cuisine

Post by everso » Sat Mar 16, 2019 1:52 am

DCComic wrote:
Fri Mar 15, 2019 10:24 am
Baked beans aren't old school trad on a fried breakfast but I'll have them if they're there. Certainly in favour of a glop of stewed tined tomatoes.
The worst thing is an economy sausage.
Agreed. Good quality sausages are essential. For choice I'd include fried bread instead of toast, no beans, a fried tomato, dry cured smoked back bacon and fried eggs that had been turned over.

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Re: Classic British Cuisine

Post by Usher73 » Sat Mar 16, 2019 3:17 pm

I saw the first post and jumped down here to ask if that's the same Mary Berry on the Great British Baking Show?

It's on US PBS in reruns. Is she 80 something now?

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leela
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Re: Classic British Cuisine

Post by leela » Sat Mar 16, 2019 3:48 pm

everso wrote:
Sat Mar 16, 2019 1:52 am
DCComic wrote:
Fri Mar 15, 2019 10:24 am
Baked beans aren't old school trad on a fried breakfast but I'll have them if they're there. Certainly in favour of a glop of stewed tined tomatoes.
The worst thing is an economy sausage.
Agreed. Good quality sausages are essential. For choice I'd include fried bread instead of toast, no beans, a fried tomato, dry cured smoked back bacon and fried eggs that had been turned over.
Oh yes. Nothing worse than raw slime on top of fried eggs. Flip over for a few seconds, enough to cook the layer of white, but keep the yolk runny.
Pass the wine...

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ben_hanscombe
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Re: Classic British Cuisine

Post by ben_hanscombe » Sat Mar 16, 2019 11:23 pm

lolasf wrote:
Fri Mar 15, 2019 3:43 pm
Chi_Rup wrote:
Fri Mar 15, 2019 8:52 am
This is how my local cafe does breakfast. Scrumptious!
That's beautiful, and much closer to what I like for breakfast. I remember Ben_h laughing at me for the amount of salad I consider proper in the morning.
California AF.
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Re: Classic British Cuisine

Post by ben_hanscombe » Sat Mar 16, 2019 11:25 pm

leela wrote:
Sat Mar 16, 2019 3:48 pm
everso wrote:
Sat Mar 16, 2019 1:52 am
DCComic wrote:
Fri Mar 15, 2019 10:24 am
Baked beans aren't old school trad on a fried breakfast but I'll have them if they're there. Certainly in favour of a glop of stewed tined tomatoes.
The worst thing is an economy sausage.
Agreed. Good quality sausages are essential. For choice I'd include fried bread instead of toast, no beans, a fried tomato, dry cured smoked back bacon and fried eggs that had been turned over.
Oh yes. Nothing worse than raw slime on top of fried eggs. Flip over for a few seconds, enough to cook the layer of white, but keep the yolk runny.
I'd cook all my eggs over easy if I trusted myself to get them out of the pan without breaking the yolk. There is LITERALLY nothing sadder than a broken yolk on a fried egg.
Baby, mellow my mind

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leela
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Re: Classic British Cuisine

Post by leela » Sat Mar 16, 2019 11:27 pm

You just need a GOOD non-stick pan and flipper.
Pass the wine...

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Chi_Rup
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Re: Classic British Cuisine

Post by Chi_Rup » Sun Mar 17, 2019 1:13 am

Top tip: get a frying pan with a lid. No flipping, no slimy eggs.

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Re: Classic British Cuisine

Post by mishmish » Sun Mar 17, 2019 1:53 pm

Chi's breakfast 'cept with basted eggs (fry with lid and a very small amount of butter/oil) is my go-to breakfast. I was pretty shocked by English breakfasts but found them reasonably tasty. Would be better with hot sauce. It's dreary weather fare. Certainly better than Cheerios or pop tarts. Jayzuz that's just disgusting.

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Re: Classic British Cuisine

Post by Stephen_Dedalus » Sun Mar 17, 2019 1:59 pm

As with most meals, an English breakfast is only as good as the ingredients and the love and care that goes into it.

Which means, if you're not making it yourself (and no Brit would admit to not being able to make one), then you're going to need to pay.

At it's best, it is an amazing treat.

And if in the know, you can find a good local cafe to have a pretty decent version without having to hand over a £20 note.

I may have one about once a month.

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VinnyD
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Re: Classic British Cuisine

Post by VinnyD » Sun Mar 17, 2019 4:12 pm

Chi_Rup wrote:
Sun Mar 17, 2019 1:13 am
Top tip: get a frying pan with a lid. No flipping, no slimy eggs.
And sprinkile a bit off of water, e.g. off your wet fingertips, onto the eggs before covering the pan.

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Re: Classic British Cuisine

Post by mishmish » Sun Mar 17, 2019 5:18 pm

Yup

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Re: Classic British Cuisine

Post by BulletPark » Wed Mar 20, 2019 1:19 am

If you cook the eggs with the bacon, as I sometimes do, spoon the bacon fat over the whites to set them just before removing from the pan.

Cast iron pans are the only pans I use. They're non-stick if you know how to cook.

The Full English is amusing every once in a while. It's a bit like waffles and maple syrup if waffles and maple syrup looked like someone shat on a plate.

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Kikilamour
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Re: Classic British Cuisine

Post by Kikilamour » Thu Mar 21, 2019 8:48 pm

my grandma did that. so did my dad. i forgot about it! cast iron pans all the way. nice memory you brought back.

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Re: Classic British Cuisine

Post by veronica_inheels » Fri Mar 22, 2019 3:48 am

Chi_Rup wrote:
Fri Mar 15, 2019 8:52 am
This is how my local cafe does breakfast. Scrumptious!

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looks vegan
good
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Re: Classic British Cuisine

Post by veronica_inheels » Fri Mar 22, 2019 3:50 am

EMG wrote:
Fri Mar 15, 2019 8:07 pm
I cannot wrap my mind around tinned beans on toast. It’s one of those things I’d have eaten while 18 and broke and/or stoned, but not as an adult with options in my life
it does sound gross
You only get one turn on this merry-go-round of life. Chase your happiness. -Nines

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Re: Classic British Cuisine

Post by Stephen_Dedalus » Fri Mar 22, 2019 4:08 am

Woof

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VinnyD
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Re: Classic British Cuisine

Post by VinnyD » Fri Mar 22, 2019 12:56 pm

Have you heard of tinned spaghetti on toast, EMG? And did you know that in both cases the toast is buttered before being smothered in tinned beans/spaghetti?

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Re: Classic British Cuisine

Post by EMG » Fri Mar 22, 2019 1:43 pm

I had heard of it, but don't recall ever seeing it.

I'd imagine the Brits think the butter part is very important, as they seem to obsess about butter on sandwiches.

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Re: Classic British Cuisine

Post by DCComic » Fri Mar 22, 2019 1:55 pm

Bread without butter is very unusual in the UK.
We generally keep salad dressings for salads.
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Re: Classic British Cuisine

Post by VinnyD » Fri Mar 22, 2019 2:26 pm

I have it on good authority that a British cheese and onion sandwich typically contains mayonnaise, in spite of the well-known fact that mayonnaise with cheese is an abomination.

I don't know if the bread is buttered.

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Re: Classic British Cuisine

Post by rezuar » Fri Mar 22, 2019 6:59 pm

VinnyD wrote:
Fri Mar 22, 2019 2:26 pm
in spite of the well-known fact that mayonnaise with cheese is an abomination.
Whaaaa????
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Higgs Bossom
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Re: Classic British Cuisine

Post by Higgs Bossom » Fri Mar 22, 2019 7:04 pm

Why does classic British cuisine always look like someone vomited onto a plate?

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Re: Classic British Cuisine

Post by veronica_inheels » Sat Mar 23, 2019 4:12 am

Higgs Bossom wrote:
Fri Mar 22, 2019 7:04 pm
Why does classic British cuisine always look like someone vomited onto a plate?
Because they always puke. It’s a tradition.
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Re: Classic British Cuisine

Post by veronica_inheels » Sat Mar 23, 2019 4:13 am

VinnyD wrote:
Fri Mar 22, 2019 2:26 pm
I have it on good authority that a British cheese and onion sandwich typically contains mayonnaise, in spite of the well-known fact that mayonnaise with cheese is an abomination.

I don't know if the bread is buttered.
It was horrible when I made it. Exactly as it seems: raw onions don’t go with shredded cheese. Mayo or not.
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Re: Classic British Cuisine

Post by Stephen_Dedalus » Sat Mar 23, 2019 9:32 am

I see the Americans are confused by food not being served in a bucket.

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Re: Classic British Cuisine

Post by fishface » Sat Mar 23, 2019 9:56 am

leela wrote:
Tue Mar 12, 2019 6:18 pm
VinnyD wrote:
Tue Mar 12, 2019 3:41 pm
So, that thing was never a proper Yorkshire pudding. You can see by the way the top edge is formed and browned. The only way to fill an actual Yorkshire pudding would be by cutting the top off, which would expose an unbrowned sliced edge.
No. My mum's family lived in Bradford, and made Yorkshire puddings that looked like this:

Image

..and that's what I grew up eating. Individual puffy Yorkshires are relatively new to the scene, but once they arrived, the big, 'crispy and risen round the edge and soft in the middle' version became less popular. The 'proper sort' (to my mind) are very fillable.
I've already mentioned that my dad's mother used to make delicious Yorkshire puddings. Apparently my mum's mother also did. So there was a bit of rivalry with my parents as to whose mother's made the better Yorkshire pudding.

Apparently mum's mother made the single giant Yorkshire pudding like your image.

My dad's mother always made individual ones using whatever the 70s NZ version of a muffin tin was (ie when my mother encountered them).

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Re: Classic British Cuisine

Post by Andrea1 » Sat Mar 23, 2019 10:10 am

I like the big tinned type the best. We always had that sort. The thing with the individual, small ones is that though the crispy, crunchy bit can be good, it can also lose a lot of the flavour. So, I like a little bit of crunchy with a lot of pancake, ratio.

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Re: Classic British Cuisine

Post by Lost Soul » Sat Mar 23, 2019 10:16 am

Stephen_Dedalus wrote:
Sat Mar 23, 2019 9:32 am
I see the Americans are confused by food not being served in a bucket.
That's wan and weak, son.

Best get back to your around the world trip, ASAP.
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Re: Classic British Cuisine

Post by fishface » Sat Mar 23, 2019 10:20 am

Andrea1 wrote:
Sat Mar 23, 2019 10:10 am
I like the big tinned type the best. We always had that sort. The thing with the individual, small ones is that though the crispy, crunchy bit can be good, it can also lose a lot of the flavour. So, I like a little bit of crunchy with a lot of pancake, ratio.
I hate being gluten free!

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Re: Classic British Cuisine

Post by VinnyD » Sat Mar 23, 2019 10:37 am

I don't know about NZ, but in the Us in the seventies (and the forties, and I suspect earlier), the equivalent of a muffin tin was a muffin tin.

Maybe they were called fairy cake tins in New Zealand.

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Re: Classic British Cuisine

Post by leela » Sat Mar 23, 2019 10:58 am

VinnyD wrote:
Sat Mar 23, 2019 10:37 am
I don't know about NZ, but in the Us in the seventies (and the forties, and I suspect earlier), the equivalent of a muffin tin was a muffin tin.

Maybe they were called fairy cake tins in New Zealand.
Muffins were an entirely different thing here, in the 70s. Not cakes.
Fairy cakes are much smaller, so a tin for those would be no use at all for Yorkshires. Tins for big (cake) muffins have probably only been around for a couple of decades.

I miss real Yorkshire pudding. Ones that are all crisp and no squidge aren't worth having, imo.
Pass the wine...

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Re: Classic British Cuisine

Post by Stephen_Dedalus » Sat Mar 23, 2019 11:18 am

Lost Soul wrote:
Sat Mar 23, 2019 10:16 am
Stephen_Dedalus wrote:
Sat Mar 23, 2019 9:32 am
I see the Americans are confused by food not being served in a bucket.
That's wan and weak, son.

Best get back to your around the world trip, ASAP.
Maybe you could start a cuisine thread over on Stormfront.

I'm sure your brethren would like to hear about your squirrel casserole.

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Re: Classic British Cuisine

Post by VinnyD » Sat Mar 23, 2019 2:59 pm

Thanks, leela.

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Re: Classic British Cuisine

Post by Chi_Rup » Sat Mar 23, 2019 5:30 pm

Get your head around this:

I just learned that in Yorkshire itself, Yorkshire pudding is a starter. You get three on a plate with gravy. I’d throw that against the wall - where’s my fucking prawn cocktail?

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Re: Classic British Cuisine

Post by Andrea1 » Sat Mar 23, 2019 5:38 pm

That is true, in some houses. My Grandma's, apparently, though I never ate Yorkshire pud in her house, she was my dad's mum and we weren't allowed to visit her after my parents divorced. My step-mum was surprised when Yorkshire pudding and only Yorkshire pudding was served up on a plate there. She had seconds, because she assumed that was it, very shocked when the main roast course came out, after.

Think it's not the norm in Yorkshire, now.

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