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Food in the UK
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Inkblot
26-07-2016
Originally Posted by Iqoniq:
“I think my wife nailed it when she said British food is "safe". Her mum and her make loads of Israeli food, and I'll take shawarma as an example. When she makes it there's stuff like tamaia (like a garlic sauce) or a really hot chilli one, and the meat is already seasoned as well. For some people those two can be deal breakers. It's got flavours that people may not like. English food doesn't have strong flavours usually by default. We have things that we may add as garnish such as mustard or horseradish, but they're optional extras. On your average roast dinner, there's nothing that's really going to assault your taste buds.”

I think that's true, but isn't there a tradition in British cooking of using strongly - or at least distinctively - flavoured ingredients? Rather than adding herbs and spices to a bland dish, we start of with strong flavours like game, fish, or beef than has been hung for a while, and we have strong cheeses like mature Cheddar or Stilton, Stinking Bishop etc.

I'm a vegetarian but my idea of authentic British food would be smoked salmon (or other smoked fish), good quality beef and game with seasonal vegetables, and locally-produced strong cheeses with apples and pears. No need to add a lot of spicing because the food is already rich in flavour.

Oh, and maybe a battered sausage as an amuse-bouche.
LaVieEnRose
26-07-2016
Originally Posted by Inkblot:
“Oh, and maybe a battered sausage as an amuse-bouche.”

Well played, sir.
tillysuff
04-08-2016
There are several British restaurants in Egypt where i lived serving things like pie & chips, chips & gravy, prawn cocktail, roast dinners, steak & chips, full English breakfasts & the best selling things always came with bisto gravy &/or HP brown sauce! They also had a curry night and Chinese night in honour of our love for takeaways. It certainly was a comfort for me and my OH loved it and was a novelty for him instead of local chicken and seafood dishes. The hotels we also worked in did a Sunday roast night complete with yorkshire puddings, carvery style meat, roasties, veg and gravy and this was one of the busiest nights in the main restaurant where it was being held - the Germans seemed to love it as much as the Brits! Bread and butter pudding also made a daily appearance but at breakfast time which was slightly odd.
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