Mate tikka masala is an “Indian” dish that was literally invented in England.
We appropriated all the shit from all over the world, then made it more universally good.
Meanwhile a fucking “bland” pie is wholesomely awesome comfort food, when done right.
If anything, it’s our close ties to America that screw us over. We’ve taken their commercialised factory production and applied it to our stuff, and often the cost cutting has ruined it - just like American food. But, sometimes, we manage to make golden gems like a Gregg’s sausage bean and cheese pasty.
Also, US (and Canadian) streaky bacon is shit. Back bacon - specifically “dry cured” back bacon (which is a protected term and must be done by hand instead of factory brine injected processing) - is the ultimate in piggy goodness.
But even factory back bacon is better than streaky, streaky is just the fat, while back has a chunk of meat to it. Harder to cook, but when you do it just right (render the fat at a low temp, then whack it up to cook the rest) it’s bloody divine. Professional kitchens just do it in an oven, but if you carefully lay the bacon on top of one another in a frying pan, such that the fat touches the pan while the meat sits on top (except for the first piece, which is special) you can render the fat out at a low temp and then fry it perfectly all spread out. The goal is crispy fat, but tender meat.
Pigs won’t fly, especially not in the US, but a good bacon bap in the UK can give you wings.
And I haven’t even started talking about fresh little pork pies from small local Yorkshire butchers.
Edit: we don’t have everything, though, and post-Brexit our imported fruit is shit. I haven’t found an orange (or derivative) that is worth buying, literally since the fateful day in 2019. A good orange should smell tasty through the peel, all our supermarket citrus smells (and tastes) stale now.
Mate tikka masala is an “Indian” dish that was literally invented in England.
We appropriated all the shit from all over the world, then made it more universally good.
Meanwhile a fucking “bland” pie is wholesomely awesome comfort food, when done right.
If anything, it’s our close ties to America that screw us over. We’ve taken their commercialised factory production and applied it to our stuff, and often the cost cutting has ruined it - just like American food. But, sometimes, we manage to make golden gems like a Gregg’s sausage bean and cheese pasty.
Also, US (and Canadian) streaky bacon is shit. Back bacon - specifically “dry cured” back bacon (which is a protected term and must be done by hand instead of factory brine injected processing) - is the ultimate in piggy goodness.
But even factory back bacon is better than streaky, streaky is just the fat, while back has a chunk of meat to it. Harder to cook, but when you do it just right (render the fat at a low temp, then whack it up to cook the rest) it’s bloody divine. Professional kitchens just do it in an oven, but if you carefully lay the bacon on top of one another in a frying pan, such that the fat touches the pan while the meat sits on top (except for the first piece, which is special) you can render the fat out at a low temp and then fry it perfectly all spread out. The goal is crispy fat, but tender meat.
Pigs won’t fly, especially not in the US, but a good bacon bap in the UK can give you wings.
And I haven’t even started talking about fresh little pork pies from small local Yorkshire butchers.
We have every culture’s food here. Ha.
Haggis pakora is fucking lush.
Edit: we don’t have everything, though, and post-Brexit our imported fruit is shit. I haven’t found an orange (or derivative) that is worth buying, literally since the fateful day in 2019. A good orange should smell tasty through the peel, all our supermarket citrus smells (and tastes) stale now.
Edit2: and strawberry drinks are fucking rare