My ex mother in law and her mom both can’t eat any food that’s not a certain level of bland. Too much of any spice at all and they set it aside like an autistic kid with arfid. Which… come to think of it…
Yep, this sums up everyone I know over 60 that is descended from British -immigrants- sorry expats.
Actual British people coming over now that still sound British seem to have much more refined taste. BIR-style curries are indeed very popular vs bland British “stew” / casserole
man if you make stew right it’s the most flavourful thing out there. half a bottle of red wine, couple cans crushed tomatos, chop up half your intended vegetables( Carrot, potato, onion, green onion stems, parsnips and celery for me), brown the beef, dump it all in except the other half of your vegetables, bring the level up with strong beef broth till everything is covered, and simmer covered till it all except the beef dissolves into a brown gravy, then add the other half of your vegetables and serve when they are cooked. Bay leaves and rosemary and thyme and pepper of course too. Garlic. Usually enough salt from the beef broth.
My ex mother in law and her mom both can’t eat any food that’s not a certain level of bland. Too much of any spice at all and they set it aside like an autistic kid with arfid. Which… come to think of it…
Yep, this sums up everyone I know over 60 that is descended from British -immigrants- sorry expats.
Actual British people coming over now that still sound British seem to have much more refined taste. BIR-style curries are indeed very popular vs bland British “stew” / casserole
man if you make stew right it’s the most flavourful thing out there. half a bottle of red wine, couple cans crushed tomatos, chop up half your intended vegetables( Carrot, potato, onion, green onion stems, parsnips and celery for me), brown the beef, dump it all in except the other half of your vegetables, bring the level up with strong beef broth till everything is covered, and simmer covered till it all except the beef dissolves into a brown gravy, then add the other half of your vegetables and serve when they are cooked. Bay leaves and rosemary and thyme and pepper of course too. Garlic. Usually enough salt from the beef broth.