Posted on 12/06/2016 10:33:08 PM PST by nickcarraway
My oldest friend lives in London ( well, in Hampstead, when in England ), so the first time we went to China town, we invited her and her spouse along. :-)
The most "interesting" part of the meal, was that finger bowls, to rinse our fingers off in ( they used to do that here, in America too, but with warm water with a lemon slice in it! ), contained warm TEA! And it worked really well! :-)
Well...you stand up and do what must be done! I know that you can do it! :-)
Ooh, Pizza Express is an amazing chain that serves alcohol and excellent pizza. It’s been in business for maybe 50 years and was the author/cook Laurie Colwin’s go-to meal after eating in the houses of her cheap British friends. Really an excellent pizza restaurant!
A sweet Facebook friend of mine also swears by Spaghetti House, a chain I always turned my nose up. Well, this typically smart Jewish-American ex-pat told me I didn’t know what I was sneering about: Spaghetti House is excellent, lol!
And curry is wonderful in chicken noodle soup.
How is it that I didn't know that?
Have you ever watched the YouTube videos of Irish people tasting different American and other countries' food, candies, beer, cookies, etc. ?
Rye bread is German, pastrami is Romanian, bagels and other such rolls come from other Eastern Europeans nations. And Corned beef is predominantly Irish, though also eaten in other parts of the Uk !
Yes, I have watched those Irish videos! Some good, some not so good.
The Guardian has the best cooking pages outside the Times. And they allow comments. They have Felicity Cloake, Delia, Nigel Slater and Mary Berry commenting as well as American bakers. Truly, I recommend it.
She could have chosen butter, cheese, mustard, mayonnaise, cream, chocolate, coffee, peanut butter or some other combination but it wouldn't suit her agenda.
To each his own, I guess.
Lady there is a whole shelf of books on food and how it has changed society and culture.
The history of the world in six glasses, Salt, Catching Fire: The History of Cooking, Cod and that is just off the top of my head.
Sorry honey child, you are traveling down a path that is very well trod.
Paprika is made of a pepper plant, dried and ground to a powder.
I grew paprika peppers once. I may have dried them, but did not grind them.
Anyway, pepper plants are from the new world. I.e., they are American. They are related to tomatoes and potatoes. The way some of these new world foods have been accepted in the rest of the world, I wonder what people ate before Columbus made his voyage.
There was the LAST Cantonese restaurant, which was FANTASTC, in the high 50s, on the East side, that had THE best Chinese food ever, when we first moved back here. You could ask for dishes to NOT be cooked with sesame seed oil. It's sadly long gone now. :-(
Never saw the need to, since there are so many GREAT restaurants in London. ;^)
Never heard of Spaghetti House.
Re the Guardian pages....WOW...I'll have to give them a look; thanks for the info!
And her agenda is a LIE and stupid beyond belief; not to mention the fact that she has less than NO idea what she’s talking about!
Right you are and I’ve already posted about those and other such books. :-)
But paprika is the ONLY good thing to come out of the damned Muslim invasion of Hungary and no matter where it originated, nor who brought it TO Hungary, it IS still a HUNGARIAN thing! :-)
In the 1800s but it was just men, at first and they did NOT cook, nor make their own soy sauce!
I finally found a copy of Accent on Seasoning. It is sitting waiting for the first big snow. Hopefully it will be read this week!
Paprika is used in many dishes; NOT just Hungarian ones. It really is and has been for a long time, a BIG part of American cookery.
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