norfolk wrote on Tue, 7 Jul 2009 17:07:05 +0100:

> I intend on opening a restaurant called 'Essentially British'.
> Which will focus on ONLY British food, no imported
> ingredients. If not native to UK, it WILL NOT be used in my
> kitchen. Some of you may think this very restrictive but sit &
> think for a while. This will be real cooking, no hidden
> flavours just the real taste of the food. All grown on site as
> it will be part of a farm given over to produce just for the
> restaurant. Your thoughts please.

Apart from a few things imported from the Empire, that used to be
British cooking and we all know what it was like!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
>
> norfolk wrote on Tue, 7 Jul 2009 17:07:05 +0100:
>
> > I intend on opening a restaurant called 'Essentially British'.
> > Which will focus on ONLY British food, no imported
> > ingredients. If not native to UK, it WILL NOT be used in my
> > kitchen. Some of you may think this very restrictive but sit &
> > think for a while. This will be real cooking, no hidden
> > flavours just the real taste of the food. All grown on site as
> > it will be part of a farm given over to produce just for the
> > restaurant. Your thoughts please.
>
> Apart from a few things imported from the Empire, that used to be
> British cooking and we all know what it was like!

Who can forget this description of classic British fa

http://groups.google.com/group/rec.f...8e0399fd0e5e40

On Jul 7, 1:03*pm, "James Silverton" >
wrote:
> *norfolk *wrote *on Tue, 7 Jul 2009 17:07:05 +0100:
>
> > I intend on opening a restaurant called 'Essentially British'.
> > Which will focus on ONLY British food, no imported
> > ingredients. If not native to UK, it WILL NOT *be used in my
> > kitchen. Some of you may think this very restrictive but sit &
> > think for a while. This will be real cooking, no hidden
> > flavours just the real taste of the food. All grown on site as
> > it will be part of a farm given over to produce just for the
> > restaurant. Your thoughts please.
>
> Apart from a few things imported from the Empire, that used to be
> British cooking and we all know what it was like!
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

What's the name? How 'bout "Taters, Taters, and more Taters"!

On Jul 7, 5:00*pm, Chemo the Clown > wrote:
> On Jul 7, 1:03*pm, "James Silverton" >
> wrote:
>
>
>
>
>
> > *norfolk *wrote *on Tue, 7 Jul 2009 17:07:05 +0100:
>
> > > I intend on opening a restaurant called 'Essentially British'.
> > > Which will focus on ONLY British food, no imported
> > > ingredients. If not native to UK, it WILL NOT *be used in my
> > > kitchen. Some of you may think this very restrictive but sit &
> > > think for a while. This will be real cooking, no hidden
> > > flavours just the real taste of the food. All grown on site as
> > > it will be part of a farm given over to produce just for the
> > > restaurant. Your thoughts please.
>
> > Apart from a few things imported from the Empire, that used to be
> > British cooking and we all know what it was like!
> > --
>
> > James Silverton
> > Potomac, Maryland
>
> > Email, with obvious alterations: not.jim.silverton.at.verizon.not
>
> What's the name? How 'bout "Taters, Taters, and more Taters"!-

Sorry, not native to the UK. Came from South America post-Columbus.

What are we left with? Mutton and barley? At some point, even those
were introduced, so I guess we'll have to draw a cutoff line
somewhere.
1500? 1800? 2009?

Cindy Hamilton

On Tue, 07 Jul 2009 20:03:39 GMT, "James Silverton"
> fired up random neurons and synapses
to opine:

> norfolk wrote on Tue, 7 Jul 2009 17:07:05 +0100:
>
>> I intend on opening a restaurant called 'Essentially British'.
>> Which will focus on ONLY British food, no imported
>> ingredients. If not native to UK, it WILL NOT be used in my
>> kitchen. Some of you may think this very restrictive but sit &
>> think for a while. This will be real cooking, no hidden
>> flavours just the real taste of the food. All grown on site as
>> it will be part of a farm given over to produce just for the
>> restaurant. Your thoughts please.
>
>Apart from a few things imported from the Empire, that used to be
>British cooking and we all know what it was like!

I did not see the original post, but it reminded me of a story about a
Welsh sausage maker that was forbidden to use the term "Welsh Dragon
Sausages" in their product packaging (for those unfamiliar, the Red
Dragon - or Y Ddraig Goch - it's iconic for Wales). It seems there's
no *real* dragon meat in "Welsh Dragon Sausages," which advertising
might mislead the public. <snort!>

http://www.loweringthebar.net/2007/0...g_welsh_d.html

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"