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I've eaten in CA but in the off the path sort of places that you mention. I've found the food there both good and bad. The same goes for OR, UT, AZ, TX, NY, NJ, IL (Chicago), NV (LV) and OH.
I've also eaten in many places in Europe and find the food there both good and bad. Mostly good.
If your actions inspire others to dream more, learn more, do more and become more, you are a leader.-John Q. Adams
You must accept one of two basic premises: Either we are alone in the universe, or we are not alone in the universe. And either way, the implications are staggering.-Wernher von Braun
Only two things are infinite, the universe and human stupidity, and I'm not sure about the former.-Albert Einstein
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Exactly.
There's another component, as well: one becomes habituated to their local cuisine. It's comforting. The offensive parts (to most) can be the Pavlovian trigger to the eater.
In my particular area, ethnicity is persevered rather well in the cuisine. As one gets to less and less urban areas, the ethnicity is (of necessity) diluted with local preference (or bankruptcy).
| "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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My friend, you accuse Mr Merrens of exactly what you are guilty of. It's certainly true that almost all visitors, to a new town or a new country, are unlikely to get to eat at the most representative establishments. Any major tourist trap is mostly inhabited by big-business, mass-produced food consortiums (and the truth is that most of these are American).
Britain is incredibly diverse. Liverpool and Manchester ar 30 miles apart, yet the accents, vernacular and traditional foods are very different. There are differences between East and West London. There are many traditional British foods that I, as a well travelled and foodie ex-Brit haven't even tried.
Many of the things I grew up with have become mass produced or hard to find in modern Britain (unless you are truly a local). Even food establishments for the poor working class when I was a kid used wholesome, fresh ingredients (e.g., the humble Pie & Mash shop's "liquor" was a freshly made flour and herb gravy). These places still exist, but most eateries are big business just as they are in the US, where profit invariably comes before quality.
Many of the world's most renowned chefs come from Britain. Probably the two most famous TV chefs internationally are Gordon Ramsey (Scot) and Jamie Oliver (an Essex boy!)
Some of the world's best cheese comes from Britain (especially Wales and England) and no other country has the diversity. I'm willing to bet that I could name more cheese varieties from Britain than anyone could name from the rest of the world (at least without cheating and searching on the web!)
One last point about "imported" cuisine which Britain has at least as much of as the US and that's authenticity. Buy a Carbonara in North America and you'll most probably be served an Alfredo sauce. In Britain, your sauce will ALWAYS be an egg custard (authentic). I have yet to find any Chinese restaurant here selling a decent crispy duck. Go to the UK and every Chinese restaurant I've ever eaten at serves the real thing.
We Brits can hold our heads up with regard to our food. If your experience has been poor, I suggest you engage with some locals if you visit again AND get out of the main tourist areas and see the real Britain!
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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The above notwithstanding (pretending I believe a word of it).
Mr Merrins & I have actually (above) reached an understanding: it was a matter of Context - where he dines (regionally) vs. where I do.
The same concept goes to you: where is "Here" for you? My here has a Chinatown full of Chinese (surprise!), many new immigrants, and those crispy ducks you speak of? Hanging in rows in shop after shop - for take home. Restaurants order what supply they need from the pros dedicated to that specialty. Not finding a good one probably means you look in the wrong places (or, at least, your restaurant does).
Per TV chef reference: that undercuts credibility of all of your claims.
| "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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Here is rural Ontario.
My main point is, nose tweaking aside, is that visitors rarely see the reality. It's also true to say that "ethnic" localities, like the various China towns in North America (yes, we have them up here too!) are more likely to be authentic.
I've visited the States on more than a few occasions, but have probably eaten out with locals only once (in Boulder) that I can recall. I've had good and bad dining experiences there. If you travel Britain, you have to know the places to go or, at least, the type of place. I'm pretty certains that it's much the same in any developed country.
As far as the last sentence goes, that's just trolling! Ramsey might be a git, I'm not actually sure. His shock-jock (there's a pun there somewhere) tactics on TV are almost certainly just performing for ratings. He is a Michelin awarded chef and truly great at his craft. Jamie Oliver is not just a great chef, he's a great bloke too
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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If you look way back at the source of this (the Scotland thread) - you'll notice it was all in fun (as it should be).
Of the TV chef, I used to like Yan, of "Yan Can Cook" - not for his actual cooking, but learning techniques. I cook a lot of Chinese style food - and much of the trick, if one can call it that, is the a combination of technique and a certain spirit. I have no recipes - I use what I have because, that, it turns out, is how it's really done.
(Restaurants don't have that luxury if they want to actually have a menu).
And panning your chefs? That's not trolling. Just good honest teasing.
I'll probably be gone by the time (and if) you reply.
B'tay Avon.
| "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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Quote: you'll notice it was all in fun (as it should be
Absolutely, right back at yer (as were the trolling and sugar and jalapenos comments!)
I do most of the cooking at home myself, I'm allergic to garlic, which does make for challenges eating out, so we probably share a passion for taste and quality.
Londoners (for I am one) are renowned for our robust sense of humour as I believe are New Yorkers. We greet each other with insults (at least our friends and family.)
Have a good evening if you catch this and bon appetit!
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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having recently tried an "merkin" stake I can inform you that compared to Scottish Beef it was bland and tasteless.
exactly what is American food? as far as I can tell it just pouring heavily favoured sauces over bland food
then again when has the US ever been known for its food (except in its outrageous quantities)
and even worse its beer! how anyone can class that dishwater Budweiser as a beer is beyond me (and its an insult to Whisk(e)y to have that word on the bottle of a lot of varnish remover that is distilled over there)
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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There are some good American dishes: American Meatloaf is worth eating. As is "Moms Apple Pie" (if you ignore that it's about as American as falafel...
But you have to remember two things:
1) Nearly all "American food" is a variation of the native food the settlers brought with them.
2) This is the nation that invented spray on cheese... 
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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Griff,
I have to take issue with the Apple Pie (notwitstanding your comment about the truth of its Americanness). The best apple pies are made with Bramley apples (I've never seen one over here) and shortcrust pastry made with lard (not vegetable shortening).
As for my credentials, my grandfather was head pastry chef at the Hyde Park Hotel and two of my uncles were master chefs (one ran a training school in North London). My mum (god bless her) made the best shortcrust, puff, choux and suet pastry I've ever had, all from scratch (ne'er a frozen pre-made pack in the house!)
So, the American Apple Pie, like American democracy, is flawed in both the implementation and the belief that it is they who invented it.
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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The best are indeed - Bramleys have the right combination of "tartness" and "sweetness" to work beautifully. But the US ones aren't bad - if you ignore the factory grown versions which aren't really representative!
(As it happens we get rubbish TV shows like "How it's made" and suchlike which tour such places and will put you off processed food rather quickly. I think one of them covered a US "pie" factory...  )
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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Griff,
It's certainly true that there are some nice apples here, but I'd trade for Cox's or Russets any day. My favourites here are probably Courtland, although they can tend to the waxy. They have a good taste balance. Empires aren't bad. My wife likes Honey Crisp, but I think that they are a bit sweet and tastelss (crispy though!)
Typically store bought fruit is picked too early and lacks distinction compared to buying direct from the farm or farmers' markets we have here. Fortunately I'm not far from Niagara which is great fruit growing country (but lacks the long winters of Britain for the best apples!)
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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PhilLenoir wrote: Typically store bought fruit is picked too early and lacks distinction
We have the same problem here...
I used to have a Bramley tree in the garden, but it had to go because the core rotted out and it was getting too dangerous. Lovely apples though.
What I miss are "real" strawberries - the supermarket ones are grown fro size and colour not taste, and Herself insists on growing wild strawberries so we can't have the cultivated variety in the same area. When I was a kid, the few short weeks of "pick your own" season were magic!
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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They are actually mostly grown for transportability over several days, so they are not properly ripe when picked.
I've noticed that everyone no matter where they are from, are of the belief that their own countrys strawberries are the best, when it's mostly a matter of how ripe they are.
Naturally the best ones are from your own garden, picked at exactly the right time.
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Jörgen Andersson wrote: Naturally the best ones are from your own garden, picked at exactly the right time
Assuming you can beat the %#*#%!!& slugs to it! 
And as for the gooseberry sawfly... Don't get me started...
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 remember we have had similar, if you take my local eateries we have
Indian (to many to mention all types areas and styles - including the Balti from Glasgow/Birmingham*)
Chinese
Philippian
Caribbean
French
Italian
English (delicious pies)
Thai
Russian
Mediterranean
Middle Eastern
Spanish
Greek
and numerous international chains
oh and the odd place that has an American origin serving soya based brown patties in something that is distantly related to bread (I think)
and that's from a northern town you can pretty much find any cuisine in the world in London and at a standard that equals that of any other capital city
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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Bergholt Stuttley Johnson wrote: recently tried an "merkin" stake
Errm, you might like to check the meaning of the word in quotes.
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its ok it hasn't been a fashion item for a few hundred years (but that probably makes its due for a revival)
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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Bergholt Stuttley Johnson wrote: and even worse its beer! how anyone can class that dishwater Budweiser as a beer
is beyond me
You probably haven't been back to good ol' Merica in a while have you? The beer scene in the US has drastically changed in the last decade. It is now usually standard for bars to have a large beer selection, everything from pilsners to stouts (and everything in between). There are a lot of "microbreweries" now and I've even seen some of these smaller American breweries offerings in my trips to Europe, so I'd say the new American beers are a lot better and more complex than the bland stuff of the past (which is still around but probably not as popular as it once was).
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Bergholt Stuttley Johnson wrote: exactly what is American food?
If you every took a look, American food reflects the makup of the country:
A joyous tapestry of diversity. Every changing.
Bergholt Stuttley Johnson wrote: as far as I can tell it just pouring heavily favoured sauces over bland food
If I recall, that's pretty much how food is made - at least if you consider that french kitchens will have a special cook just for sauces. That's really the whole idea - curry, salsa, techina, etc., Where have you been hiding out? Perhaps you've too limited an outlook as to what denotes a sauce. If you pour sauteed mushrooms on top of you pile of whatever, you're putting on sauce (rather lumpy, perhaps, but sauce non the less).
The beer - I have to agree - with a caveat: real beer, originally spawned in local breweries, is highly popular. I don't need imported stuff if I want hops. The beer landscape has changed dramatically. Although I'm a single-malt fan, myself, pretty much anything we come up with here (even from a gas station pump) is better than Gin. I've met Bourbon lovers who shun single malts. I'm not a fan, but an awful lot of the world seems to crave the stuff. Good bourbon has much in common with single malt scotch, but to my taste, there's an additional component which I dislike.
Get with the program, man! Drop the stupid defense of traditional food for the sake of tradition. You have nothing to lose but your greasy globs.
| "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: 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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