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  #1 (permalink)   Report Post  
limey
 
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Default British Cooking

I know, I know. I'm going to talk about British cooking and I can hear the
shudders from here!
However, British cooking has come a long, long way from the boiled potatoes
and boiled cabbage of my youth, followed by good old Spotted Dick for
dessert. (Actually, I'm talking only about school food. My mother was an
excellent and imaginative cook.)

The world invaded the British Isles some time back and the cooking now bears
the influence of so many nationalities and ethnicities. Indian, Chinese and
Italian eateries abound. However, the first link I list is the one I always
turn to when I want to find familiar recipes - it's excellent. The second
link will show how much more sophisticated British cooking has become.

Helen's British Cooking Site - http://www.hwatson.force9.co.uk/
BBC Food - http://www.bbc.co.uk/food/
Delia Smith - http://www.deliasmith.co.uk

Dora



limey at toad dot net


  #2 (permalink)   Report Post  
jmcquown
 
Posts: n/a
Default British Cooking

limey wrote:
> I know, I know. I'm going to talk about British cooking and I can
> hear the shudders from here!
> However, British cooking has come a long, long way from the boiled
> potatoes and boiled cabbage of my youth, followed by good old Spotted
> Dick for dessert. (Actually, I'm talking only about school food.
> My mother was an excellent and imaginative cook.)


Ah, but Dora, I still just love 'mince' with mashed potatoes

Jill
>
> The world invaded the British Isles some time back and the cooking
> now bears the influence of so many nationalities and ethnicities.
> Indian, Chinese and Italian eateries abound. However, the first link
> I list is the one I always turn to when I want to find familiar
> recipes - it's excellent. The second link will show how much more
> sophisticated British cooking has become.
>
> Helen's British Cooking Site - http://www.hwatson.force9.co.uk/
> BBC Food - http://www.bbc.co.uk/food/
> Delia Smith - http://www.deliasmith.co.uk
>
> Dora
>
>
>
> limey at toad dot net



  #3 (permalink)   Report Post  
hahabogus
 
Posts: n/a
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"limey" > wrote in
:

> I know, I know. I'm going to talk about British cooking and I can
> hear the shudders from here!
> However, British cooking has come a long, long way from the boiled
> potatoes and boiled cabbage of my youth, followed by good old Spotted
> Dick for dessert. (Actually, I'm talking only about school food. My
> mother was an excellent and imaginative cook.)
>
> The world invaded the British Isles some time back and the cooking now
> bears the influence of so many nationalities and ethnicities. Indian,
> Chinese and Italian eateries abound. However, the first link I list
> is the one I always turn to when I want to find familiar recipes -
> it's excellent. The second link will show how much more sophisticated
> British cooking has become.
>
> Helen's British Cooking Site - http://www.hwatson.force9.co.uk/
> BBC Food - http://www.bbc.co.uk/food/
> Delia Smith - http://www.deliasmith.co.uk
>
> Dora
>
>
>
> limey at toad dot net
>
>
>


Don't forget the Britian of your youth was probably still on rationing
after world warII.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
  #4 (permalink)   Report Post  
Crookshanks
 
Posts: n/a
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I actually love British food, thanks in part to Nigella Lawson. Asides from
the obvious fish and chips, I've been opened up to a new world of brown
sauce, golden syrup, sticky toffee pudding, and treacle tart, to name a few
things.
"limey" > wrote in message
...
> I know, I know. I'm going to talk about British cooking and I can hear

the
> shudders from here!
> However, British cooking has come a long, long way from the boiled

potatoes
> and boiled cabbage of my youth, followed by good old Spotted Dick for
> dessert. (Actually, I'm talking only about school food. My mother was

an
> excellent and imaginative cook.)
>
> The world invaded the British Isles some time back and the cooking now

bears
> the influence of so many nationalities and ethnicities. Indian, Chinese

and
> Italian eateries abound. However, the first link I list is the one I

always
> turn to when I want to find familiar recipes - it's excellent. The second
> link will show how much more sophisticated British cooking has become.
>
> Helen's British Cooking Site - http://www.hwatson.force9.co.uk/
> BBC Food - http://www.bbc.co.uk/food/
> Delia Smith - http://www.deliasmith.co.uk
>
> Dora
>
>
>
> limey at toad dot net
>
>



  #5 (permalink)   Report Post  
Rick & Cyndi
 
Posts: n/a
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"hahabogus" > wrote in message
...
: "limey" > wrote in
: :
:
: > I know, I know. I'm going to talk about British cooking and
I can
: > hear the shudders from here!
: > However, British cooking has come a long, long way from the
boiled
: > potatoes and boiled cabbage of my youth, followed by good old
Spotted
: > Dick for dessert. (Actually, I'm talking only about school
food. My
: > mother was an excellent and imaginative cook.)
: >
: > The world invaded the British Isles some time back and the
cooking now
: > bears the influence of so many nationalities and ethnicities.
Indian,
: > Chinese and Italian eateries abound. However, the first link
I list
: > is the one I always turn to when I want to find familiar
recipes -
: > it's excellent. The second link will show how much more
sophisticated
: > British cooking has become.
: >
: > Helen's British Cooking Site -
http://www.hwatson.force9.co.uk/
: > BBC Food - http://www.bbc.co.uk/food/
: > Delia Smith - http://www.deliasmith.co.uk
: >
: > Dora
: >
: >
: >
: > limey at toad dot net
: >
: >
: >
:
: Don't forget the Britian of your youth was probably still on
rationing
: after world warII.
:
: --
:===========

Not! Dora is only 37 R.F.C. years old!! World War II was over
several years before she was born!

I look forward to looking through those sites Dora. Thank you
for posting them.

--
Cyndi
<Remove a "b" to reply>




  #6 (permalink)   Report Post  
hahabogus
 
Posts: n/a
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"Rick & Cyndi" > wrote in
news:v0FUb.185867$5V2.905741@attbi_s53:

> Not! Dora is only 37 R.F.C. years old!! World War II was over
> several years before she was born!
>


Britan was still on Rationing well into the late 50's and maybe the early
60's. Whole generations learned to cook poorly and make do because of the
rationing. At least that's my theory.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
  #7 (permalink)   Report Post  
cristina
 
Posts: n/a
Default British Cooking

limey wrote:
> Delia Smith - http://www.deliasmith.co.uk


Oh heavens not Delia!!! The woman should have her apron taken away with
the bad info she gives and the fact that she is lawer than Ken Hom in TV
ability just makes her even more annoying. I'll take Nigel Slater any day,
or even AWT. At least they enjoy food and it shows.

Boycott Delia!!!!!!

Cristina - should be president of her anti fan club
Info on Moving to Italy and Driving in Italy
http://www.cristinasweb.com


  #8 (permalink)   Report Post  
limey
 
Posts: n/a
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"Rick & Cyndi" wrote in message > "hahabogus" > wrote in
message
> > : >

> :
> : Don't forget the Britian of your youth was probably still on
> rationing
> : after world warII.
> :
>
> Not! Dora is only 37 R.F.C. years old!! World War II was over
> several years before she was born!
>
> I look forward to looking through those sites Dora. Thank you
> for posting them.
>
> Cyndi


Thanks, Cyndi - we gals have to stick together, right?

Dora


  #9 (permalink)   Report Post  
limey
 
Posts: n/a
Default British Cooking


"hahabogus" wrote in message
>
> Britan was still on Rationing well into the late 50's and maybe the early
> 60's. Whole generations learned to cook poorly and make do because of the
> rationing. At least that's my theory.
>

Well, haha, the youth I'm talking about goes further back than post WWII -
in retrospect, I think it was the 17th century?

You're right about the post-war rationing. Dismal times. I wasn't allowed
to learn to cook, because my mother couldn't risk my failures - not with one
egg a week, two ounces of butter, four ounces of marg (ghastly stuff), a
little lard and a miniscule amount of meat. Britons were ridiculed about
the amount of baked beans on toast they ate as a main meal, but those beans
kept us going. No wonder we were all sylph-like.

Dora


  #10 (permalink)   Report Post  
Daisy
 
Posts: n/a
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On Fri, 06 Feb 2004 04:21:59 GMT, "Crookshanks"
> wrote:

>I actually love British food, thanks in part to Nigella Lawson. Asides from
>the obvious fish and chips, I've been opened up to a new world of brown
>sauce, golden syrup, sticky toffee pudding, and treacle tart, to name a few
>things.


I have a cousin living in California who says she cannot buy golden
syrup. Is it not readily available in the US?


Daisy.

Don't assume malice for what stupidity can explain.


  #11 (permalink)   Report Post  
Daisy
 
Posts: n/a
Default British Cooking

My mother was cooking in England long before World War II even began
and she used her recipes etc. here in New Zealand well into the 1970s
long after rationing had stopped here. The most comprehensive recipe
books available here were from England - often accompanying the stove
one bought!

I have to say that her cooking was fairly bland, with little variation
- and I think she probably reflected the Depression era type of
cooking, where many English people simply couldn't afford the types of
ingredients that are so common now. The BIG treat for the year was a
sirloin roast of beef with Yorkshire Pudding! Followed by treacle
tart and cream!

I may be wrong in this summary, but as she is still alive at 97 and
pretty alert, she says herself that many vegetables available now were
quite unknown to her even 20 years ago.

Until about 25 years ago I cannot remember ever seeing avocado,
broccoli, capsicum, courgette, yam, or the many variants of even
lettuce now so readily available in greengrocers shops.




Daisy.

Don't assume malice for what stupidity can explain.
  #12 (permalink)   Report Post  
Rick & Cyndi
 
Posts: n/a
Default British Cooking

"limey" < & Cyndi" & "hahabogus" < > wrote in
: message
: > > : >
: > :
: > : Don't forget the Britian of your youth was probably still
on
: > rationing
: > : after world warII.
: > :
: >
: > Not! Dora is only 37 R.F.C. years old!! World War II was
over
: > several years before she was born!
: >
: > I look forward to looking through those sites Dora. Thank
you
: > for posting them.
: >
: > Cyndi
:
: Thanks, Cyndi - we gals have to stick together, right?
:
: Dora
: ===

You Betcha!!
--
Cyndi
<Remove a "b" to reply>


  #13 (permalink)   Report Post  
PENMART01
 
Posts: n/a
Default British Cooking

British Cooking = Oxymoron



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

  #14 (permalink)   Report Post  
Dave Smith
 
Posts: n/a
Default British Cooking

hahabogus wrote:

> Britan was still on Rationing well into the late 50's and maybe the early
> 60's. Whole generations learned to cook poorly and make do because of the
> rationing. At least that's my theory.


My father was in the air force and was stationed in the UK for three years
during the war. As a result, there were two things that were never served in
our house when I was a kid, lamb and Brussels Sprouts.

I was raised on "English cooking". It wasn't so bad, other than over cooked
beef and gooshy vegetables. There's nothing wrong with a nice roast of beef
with gravy and Yorkshire pudding. Over cooking the beef can almost be
justified by the nice beefy gravy that you can get from the juices.



  #15 (permalink)   Report Post  
Eclpse97
 
Posts: n/a
Default British Cooking


"Daisy" > wrote in message
...
> On Fri, 06 Feb 2004 04:21:59 GMT, "Crookshanks"
> > wrote:
>
> >I actually love British food, thanks in part to Nigella Lawson. Asides

from
> >the obvious fish and chips, I've been opened up to a new world of brown
> >sauce, golden syrup, sticky toffee pudding, and treacle tart, to name a

few
> >things.

>
> I have a cousin living in California who says she cannot buy golden
> syrup. Is it not readily available in the US?


Yes, you can buy it here. Cost Plus World Market now sells Lyles Golden
Syrup. Also, most British import stores carry it. Never had a problem
getting it. What part of California is your cousin in? I also live in
Cali.

Nadine




  #16 (permalink)   Report Post  
Nancree
 
Posts: n/a
Default British Cooking-LYLE 'S GOLDEN SYRUP

For the person who was looking for it, Lyle's Golden Syrup is available by
Googling it--there are many U:S: sources offering it.
  #17 (permalink)   Report Post  
Crookshanks
 
Posts: n/a
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Where in CA does your cousin live? I know at the grocery store at L.A.'s
Farmer's Market (the store next to Sur La Table) sells Lyle's Golden Syrup,
as does Cost Plus World Market, and perhaps Bristol Farms. Hope your cousin
finds it!

P.S. Some cookbooks say you can sub light corn syrup, but it's totally
different in taste!
"Daisy" > wrote in message
...
> On Fri, 06 Feb 2004 04:21:59 GMT, "Crookshanks"
> > wrote:
>
> >I actually love British food, thanks in part to Nigella Lawson. Asides

from
> >the obvious fish and chips, I've been opened up to a new world of brown
> >sauce, golden syrup, sticky toffee pudding, and treacle tart, to name a

few
> >things.

>
> I have a cousin living in California who says she cannot buy golden
> syrup. Is it not readily available in the US?
>
>
> Daisy.
>
> Don't assume malice for what stupidity can explain.



  #18 (permalink)   Report Post  
Terry Pulliam Burd
 
Posts: n/a
Default British Cooking

On Fri, 6 Feb 2004 14:17:00 -0500, "limey" >
arranged random neurons, so they looked like this:

>
>"hahabogus" wrote in message
>>
>> Britan was still on Rationing well into the late 50's and maybe the early
>> 60's. Whole generations learned to cook poorly and make do because of the
>> rationing. At least that's my theory.
>>

>Well, haha, the youth I'm talking about goes further back than post WWII -
>in retrospect, I think it was the 17th century?
>
>You're right about the post-war rationing. Dismal times. I wasn't allowed
>to learn to cook, because my mother couldn't risk my failures - not with one
>egg a week, two ounces of butter, four ounces of marg (ghastly stuff), a
>little lard and a miniscule amount of meat. Britons were ridiculed about
>the amount of baked beans on toast they ate as a main meal, but those beans
>kept us going. No wonder we were all sylph-like.
>

Okay, so 'splain Winston Churchill, Loosey <g>

Seriously, the DH and I went to Lakenheath American HS in Suffolk in
the mid-60s, which was a boarding school in those days, and our cooks
were all Brits. We were snotty teenagers and I shudder to think what
comments we made on the cafeteria line about the food. AFEX (Armed
Forces EXchange Services) provided the food, but the Brits did the
cooking and strange meals they often were, as the British cooks
struggled with American provisions, cookbooks and menus. The latter 2
items often went out the window, AFAICS, and some, erm, "interesting"
concoctions were served. We all learned to dread Fridays, however, as
every non-meat leftover was pitched together and served over rice
under the heading of "chow mein." I believe "economy" was the byword.

Oh, and I will never, ever blame my nightmares about dried eggs on the
Brits. That's strictly on the shoulders of AFEX. ;-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"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', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"
  #19 (permalink)   Report Post  
Charles Gifford
 
Posts: n/a
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"Daisy" > wrote in message
...
>
> I have a cousin living in California who says she cannot buy golden
> syrup. Is it not readily available in the US?
>
>
> Daisy.


Advise her to go to her local Vons Supermarket when the strike is over.

Charlie


  #20 (permalink)   Report Post  
Daisy
 
Posts: n/a
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On Sat, 07 Feb 2004 01:48:13 GMT, "Crookshanks"
> wrote:

>Where in CA does your cousin live? I know at the grocery store at L.A.'s
>Farmer's Market (the store next to Sur La Table) sells Lyle's Golden Syrup,
>as does Cost Plus World Market, and perhaps Bristol Farms. Hope your cousin
>finds it!
>
>P.S. Some cookbooks say you can sub light corn syrup, but it's totally
>different in taste!
>"Daisy" > wrote in message
.. .
>> On Fri, 06 Feb 2004 04:21:59 GMT, "Crookshanks"
>> > wrote:
>>
>> >I actually love British food, thanks in part to Nigella Lawson. Asides

>from
>> >the obvious fish and chips, I've been opened up to a new world of brown
>> >sauce, golden syrup, sticky toffee pudding, and treacle tart, to name a

>few
>> >things.

>>
>> I have a cousin living in California who says she cannot buy golden
>> syrup. Is it not readily available in the US?
>>
>>
>> Daisy.
>>
>> Don't assume malice for what stupidity can explain.

>

My cousin lives near Nevada City in Northern California. I think she
is in a rural area. If you know of somewhere she can buy golden
syrup in that area, I shall certainly tell her. She gets pretty
desperate sometimes ... LOL

Daisy.

Don't assume malice for what stupidity can explain.


  #21 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default British Cooking

Daisy > wrote in
:

> On Sat, 07 Feb 2004 01:48:13 GMT, "Crookshanks"
> > wrote:
>
>>Where in CA does your cousin live? I know at the grocery store at
>>L.A.'s Farmer's Market (the store next to Sur La Table) sells Lyle's
>>Golden Syrup, as does Cost Plus World Market, and perhaps Bristol
>>Farms. Hope your cousin finds it!
>>
>>P.S. Some cookbooks say you can sub light corn syrup, but it's totally
>>different in taste!
>>"Daisy" > wrote in message
. ..
>>> On Fri, 06 Feb 2004 04:21:59 GMT, "Crookshanks"
>>> > wrote:
>>>
>>> >I actually love British food, thanks in part to Nigella Lawson.
>>> >Asides

>>from
>>> >the obvious fish and chips, I've been opened up to a new world of
>>> >brown sauce, golden syrup, sticky toffee pudding, and treacle tart,
>>> >to name a

>>few
>>> >things.
>>>
>>> I have a cousin living in California who says she cannot buy golden
>>> syrup. Is it not readily available in the US?
>>>
>>>
>>> Daisy.
>>>
>>> Don't assume malice for what stupidity can explain.

>>

> My cousin lives near Nevada City in Northern California. I think she
> is in a rural area. If you know of somewhere she can buy golden
> syrup in that area, I shall certainly tell her. She gets pretty
> desperate sometimes ... LOL
>
> Daisy.
>
> Don't assume malice for what stupidity can explain.
>


Why not order?

http://shop.store.yahoo.com/farawayf...ldensyrup.html
  #22 (permalink)   Report Post  
Ranee Mueller
 
Posts: n/a
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In article k.net>,
"Crookshanks" > wrote:

> I actually love British food, thanks in part to Nigella Lawson.
> Asides from the obvious fish and chips, I've been opened up to a new
> world of brown sauce, golden syrup, sticky toffee pudding, and
> treacle tart, to name a few things.


Those are wonderful things! I think that basics are what I think of
when I think of British cooking, though. Things like roasting, baked
goods and desserts, oh, and fish and chips. As for modern British
cookery, I don't see it as any more British than people see American
food as American, it is often borrowed from other cultures.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24
  #24 (permalink)   Report Post  
Crookshanks
 
Posts: n/a
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Hey, Ranee! What would we do without good old fish and chips with malt
vinegar? Have you ever read the book "How To Eat" by Nigella? I highly
recommend it- it's a good read even if you don't ever plan on cooking
anything from it!
"Ranee Mueller" > wrote in message
...
> In article k.net>,
> "Crookshanks" > wrote:
>
> > I actually love British food, thanks in part to Nigella Lawson.
> > Asides from the obvious fish and chips, I've been opened up to a new
> > world of brown sauce, golden syrup, sticky toffee pudding, and
> > treacle tart, to name a few things.

>
> Those are wonderful things! I think that basics are what I think of
> when I think of British cooking, though. Things like roasting, baked
> goods and desserts, oh, and fish and chips. As for modern British
> cookery, I don't see it as any more British than people see American
> food as American, it is often borrowed from other cultures.
>
> Regards,
> Ranee
>
> --
> Remove do not and spam to e-mail me.
>
> "The God who made the world and everything in it, being Lord of
> heaven and earth, does not live in shrines made by man." Acts 17:24



  #26 (permalink)   Report Post  
Terry Pulliam Burd
 
Posts: n/a
Default British Cooking

On Sat, 07 Feb 2004 09:19:48 GMT, "Charles Gifford"
> arranged random neurons, so they looked like
this:

>
>"Daisy" > wrote in message
.. .
>>
>> I have a cousin living in California who says she cannot buy golden
>> syrup. Is it not readily available in the US?
>>
>>
>> Daisy.

>
>Advise her to go to her local Vons Supermarket when the strike is over.
>

Hey, Charlie - didja see where our beloved CA attorney general is
going to take on the supermarkets for antitrust violations? Seems the
supermarkets not being struck are funding the ones that are - naughty,
naughty! And Kroger, who have been crying in their beer that they have
to reduce the workers' benefits in order to compete with Sprawlmart
just gave their senior executives millions in bonuses.

Man, am I sick of this strike and having to do most of my shopping at
a hugely crowded Stater Bros.!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"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', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"
  #27 (permalink)   Report Post  
Charles Gifford
 
Posts: n/a
Default British Cooking


"Terry Pulliam Burd" > wrote in message
...
<snip> >
> Hey, Charlie - didja see where our beloved CA attorney general is
> going to take on the supermarkets for antitrust violations? Seems the
> supermarkets not being struck are funding the ones that are - naughty,
> naughty! And Kroger, who have been crying in their beer that they have
> to reduce the workers' benefits in order to compete with Sprawlmart
> just gave their senior executives millions in bonuses.
>
> Man, am I sick of this strike and having to do most of my shopping at
> a hugely crowded Stater Bros.!
>
> Terry "Squeaks" Pulliam Burd


Yes. I have been reading all the information avidly. All these mega
companies are run by liars and greed, IMHO. I'm not sure how much shopping I
will be doing at Vons when the strike is over. I am enjoying shopping at my
local Mercado (and learning more Spanish too) and at Smart and Final (and
saving money). The Supermercado is only a few blocks from my house and Vons
is a 10 mile trip.

Charlie


  #28 (permalink)   Report Post  
Don Gray
 
Posts: n/a
Default British Cooking

In message Ranee Mueller wrote:

> In article "Crookshanks" wrote:
>
> > I actually love British food

>
> Those are wonderful things! I think that basics are what I think of
> when I think of British cooking, though. Things like roasting, baked
> goods and desserts, oh, and fish and chips. As for modern British
> cookery, I don't see it as any more British than people see American
> food as American, it is often borrowed from other cultures.
>

It's interesting to see the wide divergence of viewpoints, coloured in the
main I suppose, by historical reminiscences, folklore and in a minority of
cases pure ignorance. It's as appropriate to declare British cooking as bland
and boring as, on the other hand to state categorically that Americans are a
grossly overweight nation, because they stuff themselves on big Macs and
fries.

There is much truth in your comments Ranee. We have moved on at speed since
WW2 and the influx of many nationalities has had a resounding impact on the
development and divergence of many chefs, cooks and the man in the street. We
have Europeans by the handful: Italians, Germans, Austrians, Poles,
Romanians, Slovacs, Greeks, Turks, French. We include a fair intake of New
Zealanders, Canadians and Australians (mainly younger people). Then there
many Africans as well as vast numbers of people from the Caribbean. We have
also absorbed Chinese, Vietnamese, Japanese and Korean. Not forgetting
millions of Indians and Pakistanis and nations from the Middle East.

That's not the complete rundown of immigrants but it gives a fair indication
of a population as widely divergent as America, a veritable hotpot of tastes
and styles. Some of these natons have had a disproportional impact on the
food tastes of Britains, for example, those from the Indian subcontinent and
I would warrant that there are far more of us over here experiment with this
style of cookery than in the whole population of the USA.

We have moved far since my childhood during the war years. More or less any
commodity can be obtained from any country so we are unrestricted. There are
those who still cling to the simple tastes and they have every right to do
so. Having said that I email weekly a farmers wife in Colorado, who states
that her husband would only eat "meat and 2 veg" and strongly resisted at
every turn her attempts to cook a more varied diet. And he is not on his own.

So away with these stupid misconceptions and learn the truth. Having said
that I have a great affinity with many Great British classics and attempt to
develope these in my cooking.

Don
  #31 (permalink)   Report Post  
Don Gray
 
Posts: n/a
Default British Cooking

penmartmutt wrote:

> >Don Gray
> >

> (PENMART01) wrote:
> >
> >> British Cooking = Oxymoron
> >>
> >>
> >>
> >> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> >> ---= Move UNITED NATIONS To Paris =---
> >> Sheldon
> >> ````````````
> >> "Life would be devoid of all meaning were it without tribulation."
> >>

> >Learn to write Belgium correctly - it's a country.

>
> No, it's not... belgium is the rectum of France... thanks for noticing.
>

If you didn't have you head so firmly stuck up your arse, you might just get
a true and accurate view of the world.

Don

  #32 (permalink)   Report Post  
Tim Vanhoof
 
Posts: n/a
Default British Cooking

PENMART01 > wrote:

> British Cooking = Oxymoron
>

Sheldon = Plain Moron
Reply
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