Posted on 10/18/2006 9:42:38 AM PDT by Diana in Wisconsin
My father taught high school...then became a professor...and then after he retired, he helped out local high schools. He was appalled at how much of teachers' time is taken up with administrative requirements now.
The chocolate ones are divine.
http://www.kraftcanada.com/en/ProductsPromotions/A-C/Cookies/PeekFreans.htm
No worries. That is simply the way it was in the UK twenty or so years ago. :)
No, they are not - they are vile. And you can't get any fresher brussel sprouts than pulling them off the stalk and putting them in the steamer.....I grow them for my husband, but absolutely refuse to cook or eat them.
My ex is from Dublin. He used to make "butty sandwiches" - i.e. fries in between buttered white bread w/ lots of salt.
I'll second that! However the English bacon is wonderful.
Rats! After reading this thread now I want a steak and ale pie.
You know, I have a hard time finding fish & chip shops in London these days - they used to be all over the place but like pubs in the West End, are slowly disappearing. For good British food try Langon's in Mayfair (for glow-in-the-dark mushy peas!), Sheekey's for fish and, take out another mortgage and make sure you go to Rules in Covent Garden, for Roast Beef and Yorkshire pudding, Dover Sole, Quail, Pheasant, Sticky Toffee Pudding and an incredible selection of single malt whiskies.
I grew up in the North of England and a chip buttie certainly does not need to be prepared with vinegar - indeed, it is best done without.
The chips must be cut from potatoes - not shaken out of a bag into the oven - and deep fried in a chip pan (that curios device that has been known to cause so many fatal house fires). The chips, when cooked are then lined up on a slice of buttered white bread, the top popped on, cut it in half et voila!
I may be in trouble for admitting it, but as an occaisional snack, and made the right way, this is actually quite yummy. It is also utterly common.
The chip butty evolved as a filling and cheap food source, nothhing more. It shouldn't be a regular option ... I think the last time I had one was about three years ago when I visited my sister.
Like I said, I avoid that area of Delaware like the plague........
Actually, unless it is spring or summer and an establishment has an outdoor area, I do not spend any money in Delaware. Even with the 5% sales tax, it is far cheaper for me to shop in Maryland or here in Virginia than to shop in "tax-free" Delaware.
In my (limited) experience, they turn bitter either from being old (still on the stalk is no guarantee; perhaps I should have said "young and fresh") or from being overcooked. They're similar to cabbage in this respect.
Rank hath its privileges!
I take it you're a widow, then. My condolences.........
I've never been to England, but I bought a can of Yorkshire loose tea in a store a couple of years ago. I don't know how the Brits make tea taste good, I never drink the stuff that comes in bags anymore.
not a widow...as far as I know he's still eatin' the stuff!
English bacon reminds me of salt-cured Virginia Country Ham, and is excellent.
That's gross, Lone........truly gross.
Add a teaspoon of baking soda and the bitterness is mellowed a bit..........
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