OK, so American food is somewhat insipid at times, served in portions large enough for a Vietnamese village and the fast food cash register picture readers have no imagination. That seems fair enough, but it does not mean that our food sucks.
What really sucks? The current NJ governor.
On my trip to England the B&B we stayed in served us breakfast every morning. The ONLY THING that was edible was the toast.
Cheesecake Factory is one thing, but she goes too far when she assails my Krispy Kremes. She must not ever have tasted one. But remember, this is coming from some who lives in a country where many, many people eat baked beans on toast and call it a treat. Won't even mention the brown sauce.
I work in England and United States. The Brits best food in Indian.
Waitress: Well, there's egg and bacon; egg, sausage and bacon; egg and spam; egg, bacon and spam; egg, bacon, sausage and spam; spam, bacon, sausage and spam; spam, egg, spam, spam, bacon and spam; spam, sausage, etc...
It sounds like this twit is clamoring for socialism's food shortages, lack of choice, and soup lines.
Yeah, but what a way to go, yummm.
BLACK PUDDING FROM SCRATCH (ENGLISH) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pork
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 qt Fresh pig's blood 8 7/8 oz Bread cut into cubes 1 1/4 qt Skim milk 1 lb Cooked barley 1 lb Fresh beef suet 8 oz Fine oatmeal 1 t Salt 2 ts Ground black pepper 2 ts Dried and crumbled mint
Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint.
Have ready 2 or three large roasting pans. Divide the mixture between them ~- they should not be more than 3/4 full. Bake in a moderate oven -- 350 F ~- for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding which will keep well in a cold larder.>
Cut into squared and fry till heated through and the outside is crisp, in bacon fat or butter. Delicious for breakfast, or for supper with fried apples and mashed potato.
In 1981 I spent two weeks in Britain. After two days of eating Fish and Chips, I began to seek out Chinese food restaurants. I have to thank the enterprising Chinese for being everywhere to save the white man from the tasteless swill that came out of Old Mother England.
I almost understood her point till she said "squid, sushi, and snails..." Ugh. I'm not a seafood fan.
My wife and I make decent meals all the time. What's so f--king complicated?
One of America’s bestselling snacks is a cheese dip designed to be scooped up with nacho chips.
That stuff is gross, but I don’t think it can be legitimately labeled “one of America’s best selling snacks” anymore than it can be labeled “cheese.”
It’s yellow glue sold mainly to stoners in Seven 11 after one in the morning.
I'm striking her off my invite list next time I make Frito chili pies.
British food sucks. Period. Now Chinese food in Britain rocks! Don't eat steak in the UK. Eat Chinese.
She obviously wasn't dining at Peter Luger when I was there last Friday.
Another enlightened author letting everyone know just how intelligent and openminded they are, while talking about, what is clearly a foreign culture.
SNORT!
Since when? This seems fictitious as in recent years restaurants have gone out of their way to make food as requested. Its easy, professional, and makes the customer happy.
When did people with eating disorders start becoming food critics?