I used to have a great popover recipe...I'll try to find it. There is no excuse for heavy puddings and flour-thickened underseasoned gravy, which I suspect is what Walter experienced. There is so much meat in Britain, I am certain that enough bones are left over to make a nice brown stock, even a double stock, and create a well-flavoured reduction instead of gravy.
Two other less than favourite British dishes of mine
are tapioca pudding and blancmange! But enough
disrespect, the British invented fish and chips
and roast beef with yorkshire pudding with all
the trimmings, bangers and mash......excellent!
Blancmange were the worst 80's band ever....
cavfancier wrote:Blancmange were the worst 80's band ever....
Someone mentioned the eponymous food the other day - I haven't seen it in reality since the 70s - haven't missed it, either!
There's good British food?????
Go to France or Italy, or even the States for that matter. Have them cook you something and just pretend you're in England.
There was a show on Food Network awhile back about traditional English food, and they were in and around London. One of the dishes they were served were meat pies doused with thin bright green sauce. It was truly hideous, I hope it tasted better than it looked.
Walter.....great photo but where's the newspaper ?.....Of course the best part of fish and chips is the reading material, tartar sauce, salt and vinegar!
The best British food I ever had in the UK was the curry take out! Sorry!
cavfancier wrote:I used to have a great popover recipe...I'll try to find it. There is no excuse for heavy puddings and flour-thickened underseasoned gravy, which I suspect is what Walter experienced. There is so much meat in Britain, I am certain that enough bones are left over to make a nice brown stock, even a double stock, and create a well-flavoured reduction instead of gravy.
No, what Walter experienced was dishwater, you can trust me on this.
Here's the recipe: take some granulated catering-pack gravy mix, put in pan. Pour on boiled water. Stir, but not enough. Dilute with more tepid water. Hold the Fairy Liquid. Serve (to trusting and unsuspecting tourists...and their hosts)
Shepaints
I fully agree - but I couln't find any pic of that online :wink:
Yes, cav, McTag is correct.
However, this gravy wasn't sold only to tourists, but to local aborigins and frequent guests as well.
(The recipe was, however, a bit different: take slightly salted warm water, add some 'Sugar couleur' [E150], stir all this a very short time in yesterday's unwashed pan, let the pudding and beef swim in it....)
