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I only have one thing to say about that pizza...

mattyrm wrote:Only at ball games Tom?! Your seeing yourself off there mate!

I think I was fed a lot of hot dogs as a kid because they were cheap, so I'm not really into them.

dogma wrote:

mattyrm wrote:
I love sourkraut...

Dude, I'm ethnically Polish, and from the city with the most Poles this side of Warsaw, and even I think that crap is foul. Though I'm told that, if you really want to experience it, get it on a Polish sausage, preferably with onions.

Go Kimchi or go home!

I've always considered it more of a Germano-Dutch food, probably stemming from my own background. I also don't really recognize it as kraut without caraway. I especially love red kraut.

filbert wrote:The thing that took me by surprise the most when I went to the States some 20 years ago now, was that when I had a cooked breakfast, the sausages were like little burgers rather than the round cylinder we know and love over here.

You just got the wrong kind mate, as preferences go I like the pucks more.

mattyrm wrote: Regards British Bacon Dogma, I dont know if you get Fresh and Easy up there, but they are common in California, and they (being a subsidary of Tesco) sell British style bacon.

When I was living in CA we always used to get our bacon from there. I love American breakfasts (Pancakes and all) but the bacon is way better over here, Its always that streaky stuff stateside, with heaps more fat on it.

Americans have really over commericalized bacon, that why its terrible. A good cured pork belly before smoking is delicious bacon, smoked its even better. I think what you are taking issue with is the nitrites that are added as preservatives, it makes the bacon slimy and when cooked it shrinks greatly. Traditional bacon does not...I still like mine crispy.

filbert wrote:The thing that took me by surprise the most when I went to the States some 20 years ago now, was that when I had a cooked breakfast, the sausages were like little burgers rather than the round cylinder we know and love over here. Oh and grits - but I quite liked them even though they seemed to be an acquired taste amongst the rest of my family.

We eat those in Scotland as well, you can either get links (traditional sausage in skin), or square sausages which are the burger-like ones.

RossDas wrote:
We eat those in Scotland as well, you can either get links (traditional sausage in skin), or square sausages which are the burger-like ones.

Really? Well, you really do learn something new and all that...

filbert wrote:

RossDas wrote:
We eat those in Scotland as well, you can either get links (traditional sausage in skin), or square sausages which are the burger-like ones.

Really? Well, you really do learn something new and all that...

Mate, you get them in the North East as well, my nanna always got her sausage from Newboulds (family one in Boro) and they often had square or round ones.




Automatically Appended Next Post:

AustonT wrote:
Americans have really over commericalized bacon, that why its terrible. A good cured pork belly before smoking is delicious bacon, smoked its even better. I think what you are taking issue with is the nitrites that are added as preservatives, it makes the bacon slimy and when cooked it shrinks greatly. Traditional bacon does not...I still like mine crispy.

Aye mate we get proper good bacon here, you can get the stuff with nitrates and that, but its always the mega cheap no brand gak. I always buy dry cured or smoked and its good gak. American bacon is super greasy and fatty and has too much rind.

But you make up for it by bringing me pancakes with it.

My missus finds it disgusting because she is a proper food snob, but I always get her to take me to Dennys for their biggest breakfast as well.. as I say, I love cheap gak as much as nice gak.

mega_bassist wrote:I only have one thing to say about that pizza...

Spoiler:

I will second this

Anyway, with regards the pizza, the wife and I will give it a whirl tonight. I had an email coupon arrive in my inbox offering free sides with it so I think I will give it a shot.

filbert wrote:Anyway, with regards the pizza, the wife and I will give it a whirl tonight. I had an email coupon arrive in my inbox offering free sides with it so I think I will give it a shot.

Envy! I dont get mine till Saturday..

I reckon, eat all the pizza, and save the crusts till the end, and then knack a 14" pseudo hot dog with pizza grease on it.

I'll let you knack on a 14" pseudo hot dog...

you can't just soft ball em in like that.