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Never being able to accurately describe the delicious Yorkshire pudding I always just assumed it was Lovecraftian by default.

 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

Thou Shalt Not Defile The Scotch Egg.

Also, Black Pudding and Haggis taste great until you discover what they are made of. Best not to think about it.

And as for Yorkshire pud, it is not optional.

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!

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).

It's the NYT covering a Mardi Gras recipe. I wouldn't say it represents America as a whole.

For whatever it's worth, I love a good Yorkshire pudding. Like, the savory one.

I have a keen interest in this 'Toad in the Hole' and now am off to allrecipes to see what is required to make one.

Good quality sausages, herbs to taste, milk, egg, flour, pinch of salt.

That’s pretty much it


Automatically Appended Next Post:
Though I tend to bung some ColemanKs English Mustard powder into the batter mix, just for some extra punch.

 Mad Doc Grotsnik wrote:
Good quality sausages, herbs to taste, milk, egg, flour, pinch of salt.

That’s pretty much it


Automatically Appended Next Post:
Though I tend to bung some ColemanKs English Mustard powder into the batter mix, just for some extra punch.

Once you get your batter down to a consistent level, it's all about that gravy.

You need proper lard in the baking tray to get them properly crispy.

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.

https://www.foodnetwork.com/recipes/food-network-kitchen/toad-in-the-hole-recipe-1927954

This thread reminds of a great Pratchett line:

“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.”

That’s the way to do it!

 Mad Doc Grotsnik wrote:
And just what in the name of Satan's 16' throbbing red gigglestick do you call this??

A Yorkshire Pudding is a savoury dish. Always has been. Always will be.

You just buck up your ideas, my laddo!

Looks like a popover to me....

The Auld Grump - the joke makes a lot more sense to people that have seen screaming arguments over the difference....

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).

But really dark chocolate is actually the most bitter?

Long as it’s not that Hershey’s muck!

There's a reason the poop emoji looks like a hershey's kiss.

Hershey's chocolate is a wax replica of chocolate.

For fairly decent chocolate on a budget, waterbridge fruit n nut bars are my go to. massive bar for like 4 and a half bucks.

 Mad Doc Grotsnik wrote:
Long as it’s not that Hershey’s muck!

I pay to get Ritter Sport, why settle for less?

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?

"This advert was brought to you by Scho-ka-kola."

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.

Not sure we can stand up on the grape count.

Fairly sure we started Electric Blue for Raspberry flavour?

It's not the colour I object to, rather the fact that blackcurrant is an OK flavour, while grape is bogging.

(which reminds me; the last time I had an ice pole - raspberry flavour or otherwise) was in Florida, and that was nearly a decade ago.)

 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!

Floppy chewy smooth meaty bacon all the way!