Not only to they have nothing to put their gravy in, their gravy isn't even gravy! It's all white!
I heard it was bad over in America but I never thought it could be that bad! We need to start floating Yorkshire Puds, filled with gravy, off the west coast as international relief!
Automatically Appended Next Post:
complex57 wrote: Just wait till we deep fry that sucker and cover it with cheese.
Not only to they have nothing to put their gravy in, their gravy isn't even gravy! It's all white!
Point of order: Gravy in my neck of the woods is actually greyish in color - because we cook it up with sausage.
Additionally, we recognize the glory and majesty of Gravy (capitalized on purpose) and feel that it is heresy to conceal it, so we pour it over biscuits.
And by 'biscuits' I don't mean 'cookies' like you tea-swilling freaks.
Not only to they have nothing to put their gravy in, their gravy isn't even gravy! It's all white!
Point of order: Gravy in my neck of the woods is actually greyish in color - because we cook it up with sausage.
Additionally, we recognize the glory and majesty of Gravy (capitalized on purpose) and feel that it is heresy to conceal it, so we pour it over biscuits.
And by 'biscuits' I don't mean 'cookies' like you tea-swilling freaks.
No, by biscuits, you mean Scones.
Which is pronounced Scone. No. Not Scone. Scone. Honestly. Some people.
Not only to they have nothing to put their gravy in, their gravy isn't even gravy! It's all white!
Point of order: Gravy in my neck of the woods is actually greyish in color - because we cook it up with sausage.
Additionally, we recognize the glory and majesty of Gravy (capitalized on purpose) and feel that it is heresy to conceal it, so we pour it over biscuits.
And by 'biscuits' I don't mean 'cookies' like you tea-swilling freaks.
No, by biscuits, you mean Scones.
Which is pronounced Scone. No. Not Scone. Scone. Honestly. Some people.
I was under the impression that in older times, "Yorkshire puddings" could were used before main meals, as a filler to help stretch the meat further. And they were also used as a sweet snack the next day - reheated and filled with jam.
The term pudding was coined for meat based puddings in the 16th-17th century, as when Yorkshire puddings were introduced, leading to the confusion as a sweet. Originally named not Yorkshire pudding, but as dripping puddings. They were cooked under the meat to catch the juices to help their calorific value, vital to ward of hunger.
Brits moaning about other people mangling their culture is hilarious and lighthearted hypocrisy, a welcome change from all the deplorable and mean spirited hypocrisy floating around other threads in here. Bravo for raising the tone of the OT!
That looks epic (and not in the 40K sense you understand)!
I have had carne asada pizza before here in the UK though
This is a funny thread, but these two posts should illustrate how food changes and grows as other cultures add their own take. Carne Asada has Latin American origins but is ending up on fries and pizza and is marvelous. Why can't a savory "pudding" be adapted to be sweet? In the land of diabetes this makes total sense!
Wikipedia's take on Yorkshire Pudding and Dutch Baby:
Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding and the accompanying components of the dish. As a first course it can be served with onion gravy. For a main course it is often served with beef and gravy and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Jam and sugar can be added instead if served as a dessert.[1][2]
A Dutch baby pancake, sometimes called a German pancake,[1] a Bismarck, or a Dutch puff, is a typical example of the Americans taking something perfected by the British and ruining it in this case the the centuries old Yorkshire pudding
I was under the impression that in older times, "Yorkshire puddings" could were used before main meals, as a filler to help stretch the meat further. And they were also used as a sweet snack the next day - reheated and filled with jam.
The term pudding was coined for meat based puddings in the 16th-17th century, as when Yorkshire puddings were introduced, leading to the confusion as a sweet. Originally named not Yorkshire pudding, but as dripping puddings. They were cooked under the meat to catch the juices to help their calorific value, vital to ward of hunger.
This ^
I am seeing lots of people claiming that a true Yorkshireman knows that it is a savoury dish. Well it’s not any true Yorkshireman knows that you always make extra and eat them the next day with jam.
I was under the impression that in older times, "Yorkshire puddings" could were used before main meals, as a filler to help stretch the meat further. And they were also used as a sweet snack the next day - reheated and filled with jam.
The term pudding was coined for meat based puddings in the 16th-17th century, as when Yorkshire puddings were introduced, leading to the confusion as a sweet. Originally named not Yorkshire pudding, but as dripping puddings. They were cooked under the meat to catch the juices to help their calorific value, vital to ward of hunger.
This ^
I am seeing lots of people claiming that a true Yorkshireman knows that it is a savoury dish. Well it’s not any true Yorkshireman knows that you always make extra and eat them the next day with jam.
Any true Yorkshireman knows that there won't be any Yorkshire Puds left if there's still Gravy that needs mopping up
I was in Savanna last weakend. Was really excited to try some savory corn bread from this place call Husk. Turned out to be the most gak cornbread I've ever had.
The waitress asked why I didn't eat my 10 dollar cornbread and I just said it had no flavor. She asked me if I was from up north and I was like...I'm from florida - our cornbread taste good there. It was a legit burn.
Anyways...I love me some classic Yorkshire puddings. I can actually make them!
I was under the impression that in older times, "Yorkshire puddings" could were used before main meals, as a filler to help stretch the meat further. And they were also used as a sweet snack the next day - reheated and filled with jam.
The term pudding was coined for meat based puddings in the 16th-17th century, as when Yorkshire puddings were introduced, leading to the confusion as a sweet. Originally named not Yorkshire pudding, but as dripping puddings. They were cooked under the meat to catch the juices to help their calorific value, vital to ward of hunger.
This ^
I am seeing lots of people claiming that a true Yorkshireman knows that it is a savoury dish. Well it’s not any true Yorkshireman knows that you always make extra and eat them the next day with jam.
Any true Yorkshireman knows that there won't be any Yorkshire Puds left if there's still Gravy that needs mopping up
The amount of gravy is limited by the size of your meat (fnar fnar). You need the juices from the roasting pan to make gravy, therefore the amount of gravy is finite. The amount of Yorkshires is, however, only limited by your imagination. Ergo there will always be more Yorkshires than gravy.
I was under the impression that in older times, "Yorkshire puddings" could were used before main meals, as a filler to help stretch the meat further. And they were also used as a sweet snack the next day - reheated and filled with jam.
The term pudding was coined for meat based puddings in the 16th-17th century, as when Yorkshire puddings were introduced, leading to the confusion as a sweet. Originally named not Yorkshire pudding, but as dripping puddings. They were cooked under the meat to catch the juices to help their calorific value, vital to ward of hunger.
This ^
I am seeing lots of people claiming that a true Yorkshireman knows that it is a savoury dish. Well it’s not any true Yorkshireman knows that you always make extra and eat them the next day with jam.
Any true Yorkshireman knows that there won't be any Yorkshire Puds left if there's still Gravy that needs mopping up
The amount of gravy is limited by the size of your meat (fnar fnar). You need the juices from the roasting pan to make gravy, therefore the amount of gravy is finite. The amount of Yorkshires is, however, only limited by your imagination. Ergo there will always be more Yorkshires than gravy.
You've never been to Yorkshire mate, there's Gravy rivers flowing through each village.
I wonder how horrified our British friends would be if they saw how I fixed Corned Beef Hash.
Also, there's an Irish chain in the Indianapolis area called The Claddagh Irish Pub that does a phenomenal Irish Breakfast. Rasher bacon, black AND white pudding, bangers (a touch small for my taste, but I've yet to find a variety I like better than those served at 9 Irish Brothers) with the obligatory eggs, potatoes, and veggies (tomatoes or mushrooms, chef's mood dependent). It's pretty much my go to order at that place.
They also have a sammich called the Paddy Mac that is pretty god-tier. Good competition for the Molly Malloy at 9 Irish.
I was under the impression that in older times, "Yorkshire puddings" could were used before main meals, as a filler to help stretch the meat further. And they were also used as a sweet snack the next day - reheated and filled with jam.
The term pudding was coined for meat based puddings in the 16th-17th century, as when Yorkshire puddings were introduced, leading to the confusion as a sweet. Originally named not Yorkshire pudding, but as dripping puddings. They were cooked under the meat to catch the juices to help their calorific value, vital to ward of hunger.
This ^
I am seeing lots of people claiming that a true Yorkshireman knows that it is a savoury dish. Well it’s not any true Yorkshireman knows that you always make extra and eat them the next day with jam.
Any true Yorkshireman knows that there won't be any Yorkshire Puds left if there's still Gravy that needs mopping up
The amount of gravy is limited by the size of your meat (fnar fnar). You need the juices from the roasting pan to make gravy, therefore the amount of gravy is finite. The amount of Yorkshires is, however, only limited by your imagination. Ergo there will always be more Yorkshires than gravy.
You've never been to Yorkshire mate, there's Gravy rivers flowing through each village.
Born and bread in Donny. The river Don might be brown, sticky and warm but you don’t want to drink it
Yorkshires have always been the flexible food that can be eaten at any time. Yes they're at their best with your Sunday roast smothered in gravy, but as kids we used to have any leftovers (didn't happen often) later as a snack with jam.
Source: Born and bred Yorkshireman!
Edit: Apologies, didn't see the second page which has had some more people talking sense!
Black Puddings are mostly harmless - now if you want something dangerous to hunt a wild haggis is a fearsome beast to take down!
Yeah America is really odd with food, they seem to like renaming everything wrong. Scones, cookies, biscuits I'm given to understand that most of their baked goods are wrongly titled!
Mad Doc Grotsnik wrote: This is also as bad as the time you reckoned you'd invented the sausage roll, sometime last year.
Sausage Rolls are pleb food. We've had them for aeons. So plebby are they, I'm going to get some mini ones tonight for my tea.
Not to mention thinking that the "cronut" was some exciting new hipster food - and not just a yum yum, that Greggs has sold for years.
Still, if we're going to get upset over foreigners mucking about with our recipes, we'd probably better sort out spaghetti bolognese and every curry recipe in Britain. :(
Automatically Appended Next Post: As for haggis, we've even got one in a museum:
Overread wrote: Black Puddings are mostly harmless - now if you want something dangerous to hunt a wild haggis is a fearsome beast to take down!
Yeah America is really odd with food, they seem to like renaming everything wrong. Scones, cookies, biscuits I'm given to understand that most of their baked goods are wrongly titled!
Also their bread tastes like cake. Seriously, it's horrifying - none of us believed a friend who'd been, so he imported a couple of loaves and it was like someone made tuna sandwiches using slices of Madeira cake
My understanding of Yorkshire pudding was it is a made with a few savory ingredients as compared to a Dutch baby.
A Dutch baby is not made with those savory ingredients and can be used with things like jam as a result.
At least, that's how I always understood it. The two taste very different to me.
Don't worry about the Scotch egg, we love it the way it is! It really does catch that feeling of American food. Everything in one easily hand held serving, like a breakfast pill!
Yep. Use a heavy baking tin, ideally cast iron (or an oven proof skillet).
When you’re ready to pour the batter in, make sure the skillet or tin is over a flame on the hob. The hotter you get the bottom, the better!
Automatically Appended Next Post: Works well with spiral sausage. Not sure on the one recommended in this recipe though....I prefer a spicy Cumberland meself.
“They don't go in for the fancy or exotic, but stick to conventional food like flightless bird embryos, minced organs in intestine skins, slices of hog flesh and burnt ground grass seeds dipped in animal fats; or, as it is known in their patois, egg, sausage, bacon and a fried slice of toast.”
zerosignal wrote: I just don't understand how you can eat that horrid bitter stuff you call chocolate. tastes bloody awful to me...
gimme Dairy Milk every time! (although to be fair I do actually quite like 70%+ dark chocolate).
I get Dairy Milk sent to me in bulk a few times a year by my family in the UK. Very few chocolate bars in the US that are just chocolate, let alone GOOD chocolate.
Speaking of good chocolate, I have this week discovered the best chocolate in the world. A German friend gave it to me. It is called Scho-ka-kola. It is regular dark chocolate, but with coffee beans and cola nuts added to it. It tastes like dark chocolate, but with a hint of coffee and cola. And it gives you an energy boost because it contains quite a bit of caffeine. I bought a load of it cheaply on the internet. It is awesome. I am almost literally bouncing around because of it, though I can't say whether it is just because of the great taste or because of all the caffeine.
Also, the Nazis apparently used it in WW2 to give their soldiers extra energy. Maybe it was the secret behind their successes?
Nah, Dairy Milk is pretty awful now. I boycott it due to its use of palm oil, but whenever I do have some (usually because someone bought some for me) it always tastes way more waxy than it used to.
Not even nostalgia. I couldn't eat chocolate until I was 14, so it's not even because of rosy childhood easter memories.
I'm told (by an American relative who used to work for Mars) that Hershey's chocolate was originally made with milk that had gone slightly sour, hence the taste.
It's still not as awful as making purple sweets taste of "grape" rather than blackcurrant, though. ugh.
Just Tony wrote: I wonder how horrified our British friends would be if they saw how I fixed Corned Beef Hash.
Also, there's an Irish chain in the Indianapolis area called The Claddagh Irish Pub that does a phenomenal Irish Breakfast. Rasher bacon, black AND white pudding, bangers (a touch small for my taste, but I've yet to find a variety I like better than those served at 9 Irish Brothers) with the obligatory eggs, potatoes, and veggies (tomatoes or mushrooms, chef's mood dependent). It's pretty much my go to order at that place.
They also have a sammich called the Paddy Mac that is pretty god-tier. Good competition for the Molly Malloy at 9 Irish.
Solely because I'm bored at work with a down machine. Time to clarify:
Willie's Bangers and Mash are pretty self explanatory. I normally sub cole slaw for the veggie of the day.
The rasher bacon is hiding under the banger on the Irish Breakfast.
The Paddy Mac is basically a super Reuben.
The Molly Malloy is basically the Paddy Mac with turkey instead of corned beef.
Hopefully this batch of food from the US makes up for our mistreatment of Yorkshire Pudding...
please don't attach non wargaming images to Dakka.
Reds8n
Only issue I have with that is their bacon there, far too pink and no doubt awfy chewy.
What you want to do with bacon is put it on some greaseproof paper on a baking tray and whack it in the oven at about 200c for 15-20 minutes - it goes just the right kind of crispy and golden, but because it's essentially cooking in its own fat the meat stays nice and tender in the middle.
Yodhrin wrote: Only issue I have with that is their bacon there, far too pink and no doubt awfy chewy.
What you want to do with bacon is put it on some greaseproof paper on a baking tray and whack it in the oven at about 200c for 15-20 minutes - it goes just the right kind of crispy and golden, but because it's essentially cooking in its own fat the meat stays nice and tender in the middle.
One does not simply start a floppy VS crispy bacon war!
Yodhrin wrote: Only issue I have with that is their bacon there, far too pink and no doubt awfy chewy.
What you want to do with bacon is put it on some greaseproof paper on a baking tray and whack it in the oven at about 200c for 15-20 minutes - it goes just the right kind of crispy and golden, but because it's essentially cooking in its own fat the meat stays nice and tender in the middle.
One does not simply start a floppy VS crispy bacon war!
Floppy chewy smooth meaty bacon all the way!
Ugh. Why even eat bacon then? Just warm through some thinly sliced pork and be done with it Oven bacon is best bacon - crispy AND succulent.
I'm of two minds on bacon. Crispy bacon is great, as the fat basically disintegrates in the mouth without having to chew, but chewy bacon fat is also good. Bacon should not, however, be limp.
Haighus wrote: I like my bacon juicy, so I microwave it.
*Ducks and runs*
I do the same thing, but only because it's quick and easy if I want a strip or two in the morning before work.
Honestly, kudos to the makers of this thread. I haven't laughed so hard at British humor and Brits and Americans messing with each other in ages. After kind of a tough day, this really helped. And that picture of a Toad in the Hole on the other page actually made me salivate a little. I'll have to try one of those if I'm ever in the UK (too lazy to make one myself!).
Haighus wrote: I like my bacon juicy, so I microwave it.
*Ducks and runs*
I do the same thing, but only because it's quick and easy if I want a strip or two in the morning before work.
Honestly, kudos to the makers of this thread. I haven't laughed so hard at British humor and Brits and Americans messing with each other in ages. After kind of a tough day, this really helped. And that picture of a Toad in the Hole on the other page actually made me salivate a little. I'll have to try one of those if I'm ever in the UK (too lazy to make one myself!).
The speed is how I discovered it (can make a bacon butty in 2 minutes total), but then I got a taste for it...
Well, much of it started as ways to make your food go as far as possible.
Such as, Stovies.
Spoiler:
Needs Beef Dripping (not Pork Leakings or Turkey Seepage), spuds and onions as essentials. After that, every family has their own method and additions. Use up the scrag end of your Roast if you like, or any veggies also leftover.
I know it looks awful, but it tastes soooo good!
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BrotherGecko wrote: Fellow Americans, should we let them know it's common knowledge that the UK is the only place on Earth where you don't visit for the food?
...wait...
..oops.
Just not exploring it right! Pub food. That’s where it’s at. Head out into the sticks, and find villages. That’s where the best food is to be found, and if you’re really lucky, they do Spitroast meat over an open fire. It’s basically an automated dog taunting device.
Does Doggo lie in front of the fire to get toasty? Does it mooch for some of the tastybeefs on the spit? Or do it all a big sniff?
Oh no, the mod said a forbidden word But I agree, especially when it comes to boiled potatoes. I hate boiled and mashed potatoes, but if you mix them with some meat, breadcrumb them and fry them they become great. Pairs really nice with borsch or other soups.
Just not exploring it right! Pub food. That’s where it’s at. Head out into the sticks, and find villages. That’s where the best food is to be found, and if you’re really lucky, they do Spitroast meat over an open fire. It’s basically an automated dog taunting device.
Does Doggo lie in front of the fire to get toasty? Does it mooch for some of the tastybeefs on the spit? Or do it all a big sniff?
The irony here is that back before modern motor technology, you'd use a dog to turn that spit!
Just not exploring it right! Pub food. That’s where it’s at. Head out into the sticks, and find villages. That’s where the best food is to be found, and if you’re really lucky, they do Spitroast meat over an open fire. It’s basically an automated dog taunting device.
Does Doggo lie in front of the fire to get toasty? Does it mooch for some of the tastybeefs on the spit? Or do it all a big sniff?
The irony here is that back before modern motor technology, you'd use a dog to turn that spit!
That’s because they’re the gooderest of the good good boys!
The fat on a rasher of back bacon should be crispy, but not the meat itself. With streaky bacon, I prefer it crispier overall, as it's going to be in a BLT anyway.
Sometimes, I'm tempted to cook some cheap steaks just to mince 'em down afterwards to make rissoles out of.
I cook bacon in the oven and save the drippings to cook most everything else. If you cook it just right in the oven it will be crispy, but not burnt and almost be like meat candy.
John Prins wrote: I'm of two minds on bacon. Crispy bacon is great, as the fat basically disintegrates in the mouth without having to chew, but chewy bacon fat is also good. Bacon should not, however, be limp.
Same here; crispy is great if you want to use bacon as an accompaniment, for example sprinkled over mac & cheese, but if I’m making a bacon cob, I want something meaty to chew on.
Yeah, the UK is crazy with local variations, traditions, dialects etc. Like you can probably find more cultural differences between Dover and Deal (a nice bicycle ride away) than you can find between Moscow and Vladivostok (on opposite sides of the world)*.
There are other countries (Germany, Italy) that also have loads of local cultural differences in relatively small areas, but I find the difference not nearly as pronounced as in the UK. It is one of the reasons I love the UK so much, along with the lovely landscapes and the people being so polite.
The food on the other hand...
*Of course, that doesn't take into account all of the other peoples that live between Moscow and Vladivostok, just ethnic Russians.
A dish that has not quite made the leap on to the nation's plate is the oddly named groaty dick.
... is a puzzle eh ?
It's just cheap beef stew, no need of a fancy name, and is a good cold weather staple (not sure about cooking it thick enough to slice though, you'd still end up with a very messy pocket
[see forum posting rules], {can't help it, that's what the food's called, and it predates any use of the word for homosexuals by centuries} now there's something I've never been impressed with, I can eat them but wouldn't choose them especially as the same offal from sheep makes the much tastier haggis.
Bacon & Onion Rolly Polly was probably killed by wet curing bacon coming into vogue, it's going to be really nasty filled with that white goo that seeps out of bacon nowadays unless you pay thtough the nose for dry cure.... If I can get hold of some cheap at the market one week I'll have to give it a try as it sound good
I quite like pulled pork, but I keep seeing it as a garnish on burgers, hot dogs, etc. That's overkill to me - makes the whole thing too big and heavy.
RiTides wrote: Pulled pork... am I right that that is an American invention? Lacking the same creativity in naming as some of these others, though
Well, truthfully a lot of stuff, not just food, is rather un-creatively named. You just don't realize it if its a foreign language.
Borscht for example. The word is a derivative of a Proto-slavic word for Hogweed, the original primary ingredient. Pâte à choux literally translates as Cabbage Pastry. As in pastry that looks like cabbages(cause a chef made buns that looked like Cabbages with it). Pulled Pork is called that because its usually "pulled" off the bones by hand once its cooked.
A dish that has not quite made the leap on to the nation's plate is the oddly named groaty dick.
... is a puzzle eh ?
Given the common use of that f-word in the US is to refer to gay men, reading about millions of them beaing eaten every year in an article that discusses groaty dick gave me the giggles.
