Quoting Michael Loo to Jim Weller <=-

Garlic is unknown in British cookery proper.

Proper British cookery is unknown

It was always a victim of the class system. The wealthy ate well
(most had French chefs) and the landed farmers ate simple, hearty
but wholesome, fresh, tasty stuff (albeit underseasoned). The diet
of my Yorkshire coal mining paternal grandfather was much different
than that of my Cornish land owning maternal grandfather.

In expensive restaurants the cookery is almost always Imitation
French

Right after WWII (when rationing was still going on) George Orwell
sent an essay to the British Council entitled British Cookery
in which he criticized the national cuisine. I mined it for a bunch
of one liners. The original comment was, "Cheap restaurants in
Britain are almost invariably bad, while in expensive restaurants
the cookery is almost always French, or imitation French".

And why should it not be? Though imitation
Chinese and Japanese is rapidly catching up

Not mention to imitation Italian. When you come right down to it
North America is the ultimate in fusion cooking.

The bitters are excellent for your liver

The last word
3/4 oz gin
3/4 oz green Chartreuse
3/4 oz freshly squeezed lime juice
3/4 oz maraschino liqueur

I'm setting aside the brown liquors of winter for a while. I just
bought gin, dry vermouth and Campari (rather than Aperol) and I
still have some Chartreuse from last year (a little goes a long
way). I planned on getting some maraschino liqueur as well but
didn't see any. So I see a lot of dry Negronis and Bijous in the
near future.

They say Christianity is in decay; but no religion that
invented green Chartreuse can ever die. - H.H. Munro

Not to mention Benedictine, Armagnac, Mirabelle, Kirsch and many,
many great vinyards and breweries. Also Oka, Roquefort, Epoisses and
Munster cheeses.

Another recent fusion dish here: pan fried pork blade steaks
seasoned with my Hung liu spice mix and cole slaw made with Napa
cabbage, grated daikon and a ginger vinaigrette.



Cheers

Jim


... Drunkeness is a sure path to adventure. - Jim Morrison

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On 03-02-19 21:54, Jim Weller <=-
spoke to Michael Loo about last word <=-

Proper British cookery is unknown

It was always a victim of the class system. The wealthy ate well

For the most part I agree with your post <<SNIPPED>>, but there were a
few things I had in England that I consider good. On that list I would
put fish and chips, steak and kidney pie (and maybe even the beef and
gristle pie in the vending machines at work), mixed grills, and some of
the breakfast offerings such as grilled tomatoes.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Southwest Ham & Cheese
Categories: Appetizer, Mexican
Yield: 4 servings

6 Cooked Smoked Ham Slices
6 Flour Tortillas; 7" Dia.
3 Cheddar Cheese; Mild
6 tb Vegetable Oil

Place 1 slice ham on each of 3 tortillas. Top each with cheese,
another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch
skillet over medium heat until hot. Cook 1 sandwich in oil, turning
once, until golden brown and cheese is melted, about 3 minutes. Cut
into 4 wedges. Repeat with remaining oil and sandwiches.
... From the files of James Wilson, wilson@primenet.com

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Beef Dip
Categories: Appetizer, Cheese, Ground beef, Mexican
Yield: 10 servings

2 1/2 lb Ground beef
1 Onion; chopped
8 oz Mozzarella cheese; shredded
8 oz Cheddar cheese; shredded
1 lb Velveeta cheese; chunked
1 pk Taco seasonings
1 cn Picante sauce
Garlic salt to taste

Brown ground beef and drain off fat. Mix beef with taco seasoning.
Combine all ingredients into a casserole dish. Bake at 350~ for 30
minutes. Serve with nacho chips.
... From the files of James Wilson, wilson@primenet.com

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chili Cheese Log
Categories: Dip, Appetizer, Cheese, Nuts, Mexican
Yield: 1 servings

1 pk Chili seasoning
16 oz Cream cheese; softened
3 tb Salsa
1/2 c Pecans; chopped
1/2 c Monterey Jack cheese; shred

Beat chili seasoning with cream cheese and salsa. Shape into a log
and top with chopped nuts and Jack cheese. Chill until firm. Decorate
as desired. Serve with assorted crackers and vegetables.
... From the files of James Wilson, wilson@primenet.com

MMMMM


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Quoting Dale Shipp to Jim Weller <=-

It was always a victim of the class system. The wealthy ate well

fish and chips, steak and kidney pie
mixed grills and [...] breakfast offerings

All tasty things indeed and they do have some outstanding chefs and restaurants. But there is a lot of bad food there as well. Of course
they can say the same of us, with our fast food culture and
preponderance of heavily advertised, overly processed things in
the supermarket.

Everyone loves fish and chips!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Fried Pike with Horseradish Sauce
Categories: Lithuanian, Fish, Condiments, Sauces
Yield: 4 servings

1 kg (2 lbs) fish, pike
1 egg
50 g (4 tb) bread crumbs
Salt and pepper to taste
Oil for frying
100 g (6 tb) freshly grated
Horseradish root
1 Dill pickle
1/2 c Sour cream
2 ts Sugar

Cut cleaned and gutted fish into medium pieces. Dip fish pieces in
beaten egg, then roll in bread crumbs. Heat oil in deep frying pan
and fry breaded fish, turning fish pieces so that all sides are
nicely browned. When all the pieces are done, place them in a
serving dish and garnish with dill pickle slices.

To make horseradish sauce mix freshly grated horseradish with sour
cream, sugar and salt.

Serve the fish with horseradish sauce and fried potatoes.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... If you're going to batter fry a thing, it might as well be a fish.

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