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W∴ Balboos wrote: American food reflects the makup of the country:
Everything that isn't white meat is pushed to the sides and ignored? 
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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"the debugger doesn't tell me anything because this code compiles just fine" - random QA comment
"Facebook is where you tell lies to your friends. Twitter is where you tell the truth to strangers." - chriselst
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Or shot by the police... 
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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Bourbon is what you drink when you need to put a mixer in your whisky, its like the Americans cannot take something for its taste (or are lacking the ability to produce that taste) but need to blather it in heavy sauces, the French sauces either cover up poor meat (the heavy ones) or complement good (the light ones),
The problem is that you think that we are still in the 1950s making do with rationed food and without access to spices etc.
Hell we are even exporting cookery programs to the US now
You cant outrun the world, but there is no harm in getting a head start
Real stupidity beats artificial intelligence every time.
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Per burbon: I don't like burbon. There's a location I frequent with fans of it and they bring in rather high end stuff. As I noted, it has aromatic principals much like a single malt. There's just some additional component that I don't like. Much as how some don't like the peating of Scotch whiskey. I find the beloved by many on CP gin absolutely foul in aroma and taste, and amazed that not only is it consumed at all, but seems to be the beverage of choice to many (at CP).
The real issue with American drinking style is that it's still a forbidden fruit mentality - the drinking age, which was lowered to 18 "in my day" has been raised back to 21. A consequence of this is that drinking becomes a show-off event and thus the concept of "doing shots" pervades.
If one "does shots" - it doesn't matter what the sh^t taste like - and I've seen people drink Oban that way. Pretended discriminatory taste to buy a decent single malt and then drinking it like a morons.
As for the "1950's" imagery? No - I just need look at the list of "delicacies" from affectationados of GB victuals: That makes me thin you're more like in the 1944 rationing stage.
As for exporting "cookery" - there's a Cooking Channel on cable TV. The likely have a show on preparing dog food to impress your pooch's consort after he does the back-end work. It's no honor, really, done with all the class of a reality TV show. A movie was made about Julie Childs (sort of). So what?
Now, I'd add stuff like 'hot dogs' to your GB list - not so much to improve it's average appeal, but because like the others, it still remains something I'd prefer to puke up then swallow down. (Grin for new snine remark that I hope goes 'viral' - like the word "viral")
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "As far as we know, our computer has never had an undetected error." - Weisert | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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most Bourbon is NOT whisky, a Whisky must be matured at least 3 years Bourbon is usually less than 3 but at best 3, their are a few true whiskies from the US and they can be fine but the thing they have in common is like Scotch they are matured for 8+ years (more often 12+)
Peating is done to all Malts but it is more noticeable in some
taste varies and those that like Gin are perfectly entitle to their opinion, I too cannot stand the stuff, but that does not make it bad just not to my taste, I, unlike you, can allow for others to have different tastes, I like my Malts from the Spay and cannot abide the Islay Malts, Yet I love Oban and Talisker - as I say different tastes
Have you tries any of those Delicacies? as done right they can be amazing taste experiences, the fact that you dismiss them shows a certain lack of appreciation of food.
I was always taught to try first then judge not the other way round.
Yet I don't judge US cooking on that program, you seem to be determined to reject British cookery regardless of facts
oh and by the way our hot puddings are the best in the world
You cant outrun the world, but there is no harm in getting a head start
Real stupidity beats artificial intelligence every time.
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You may have missed my meaning - Oban is great stuff. I have (or did I finish?) a bottle of Talisker.
You really don't seem to get the whole spirit of this thread - it's full ribbing. I'm particularly used to others liking and eating stuff I would touch if it were wrapped in money: If you trace back through earlier threads (much earlier) you'll discover I've been vegetarian since 1971. I do know what meat taste like - people eat it because they like it.
But as for your remark:
Bergholt Stuttley Johnson wrote: I, unlike you, can allow for others to have different tastes,
You may or may not have observed that any Tofu as food thread draws tons of similar comments to mine/this on English food.
I've a Yemenite cook book that gives detailed instruction for preparation of Bulls Penis. Different Strokes for Different Folks. (that is a pun, by the way).
So - lay back and enjoy The Lounge silly-parts (as English might say). Too much bad stuff is happening in too many places as it is, and getting worse, rapidly.
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "As far as we know, our computer has never had an undetected error." - Weisert | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Tried a "merkin" stake - what in the world does that mean? Steak is basically a hunk of a dead cow. Everything depends upon how its cooked . . .
. . . or whatever your used to as toppings to hide the actual flavor.
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "As far as we know, our computer has never had an undetected error." - Weisert | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos wrote: Steak is basically a hunk of a dead cow. Everything depends upon how its cooked
No way!
Sorry, but you are soooo wrong.
The taste of teh actual meat depends on a huge number of factors: what the animal eats, when it eats, how much it eats; what exercise it gets, how much exrecise...; the breed of the cow - the difference between Aberdeen Angus or Welsh Black and a standard "dairy cross" or similar is enormous!
Then there is slaughtering; butchery; hanging. These also make a huge difference to the "end product"
And finally there is cooking: which makes a big difference (and is why I use a Sous Vide these days).
The sauce (if any) is generally there to hide the taste of poor quality meat rather than complement it.
Look at Kobe and Aberdeen Angus, properly hung at least 21 days, and cooked rare or medium rare: it won't be the bland piece of "red meat" you expect.
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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and if you believe that you show you have zero idea about food, how beef is raised and how its fed both have a large effect on its taste, compare the us grazing land to the lush pastures of the UK and you immediately see that their is likely to be a difference in taste
the best steak does not need sauce it tender and juicy and full of its own flavour
You cant outrun the world, but there is no harm in getting a head start
Real stupidity beats artificial intelligence every time.
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Scotch Broth
Stovies + Oat Cakes
Fillet Steak
Mince and Tatties
Those are Fine Scottish Foods (you can keep haggis out of this, it is rancid  )
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WiganLatics wrote: legendary
yes, for all the wrong reasons. 
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DaveAuld wrote: you can keep haggis out of this, it is rancid
OK, hand in your kilt and sporran on your way out. 
A good haggis, cooked properly, is a big ball of meaty deliciousness, unrivalled even by Mr Brain's best faggots[^]*.
Just don't try cooking one in a microwave.
* No, 'merkins, that word doesn't mean what you think it means.
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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I thought merkin was a cover for a d1ck?
You cant outrun the world, but there is no harm in getting a head start
Real stupidity beats artificial intelligence every time.
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A merkin is a pubic wig. A 'merkin is a citizen of the United States of 'merka, as George W. Bush repeatedly called them.
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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You forgot:
Finn Haddie
Kedgeree
Traditional porridge (not that instant oatmeal crap)
Scottish Shortbread (drool)
Arbroath Smokies
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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To have a food fight, one must first have food.
Neither Scotland nor the US have food.
I'd rather be phishing!
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As Canada is the repository of Quebec*, you are in no position to say anything about anything.
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "As far as we know, our computer has never had an undetected error." - Weisert | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Hey, it's not just deep fried Mars bars you know.
If I was on death row, my breakfast would be traditional porridge (cooked overnight) and a fine Scottich kipper or 3!
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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A Note (per original thread, not this one):
I noticed two "SPAM or ABUSE" dings for my original post - which was clearly a play on words.
More importantly:
There really is a thing called SPAM.
A post can really contain ABUSE.
Using them for such a comment is a bit of a boy-crying-wolf thing. Sad.
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "As far as we know, our computer has never had an undetected error." - Weisert | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Really? that's awful.
I like a rough and tumble like anyone London born but that sounds cowardly and abusive in itself.
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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W∴ Balboos wrote: Ya' see - we love tasty food
Americans will eat anything. Anything. Anything.
Sh*t, if you were selling sautéed raccoons assholes on a stick, Americans would buy them and eat them!
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
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There's nothing wrong with English food, if you consider meat boiled to a state of flavorless existence, yet preserving the basic toughness of shoe leather, to be food. My dog won't eat it, but some people might. If starving, or living in the UK or New England. Scots are a different breed - they eat sh*t no sane animal would touch, haggis coming immediately to mind. The most American food that comes to mind is barbeque; so far as I know, no other region or country has developed this style so fully. Here in the Colonies, Southwest cooking is excellent and tasty, and we owe a lot to Mexico for teaching us about seasoning. I'm wondering whether adding a bit of cayenne pepper to a haggis, then slow cooking it over a hickory smoker, might make for a magnificent meal?
Unfortunately, IIRC, it's still illegal to import the basic ingredients for haggis into the US. Perhaps someone outside of our little zone-of-exclusion might try it and post the results... 
Will Rogers never met me.
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