Louis Cohen wrote:
British and Canadian grocery stores are always well supplied with a
variety of smoked fish that we don't see here. You wouldn't think it
would be such a leap to smoked meat. Hams are of course popular in
the UK but perhaps they are cured without smoking. The British love
sausages as well (bangers and mash!), but perhaps they are accustomed
to boiling rather than grilling or smoking them.

I believe that beef is never sold on the bone in the UK, as a result
of BSE, but I can't imagine it would be hard to get pork ribs and
shoulders. Collards might be tough to find, but certainly there would
be kale, chard, turnip greens, and others, for soul food.

Imagine a fusion cuisine with smoked brisket, Irish or Scottish
potatoes, and Spotted Dick for pudding.



Keep your spotted dick out of this !!!