Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: bobb on 14 December, 2017, 02:50:07 pm
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I'll start with a couple:
Germans: Curry Wurst. FFS, pooring a load of tomato ketchup all over some sausage then just dusting it with curry powder does not make a curry sauce!! Can you imagine someone from the Asian sub-continent being served up that shit?! Rank.
Australians: Pie Floaters. Why? Just why!? Why would you take a perfectly acceptable pie and bung it in some horrific radio active looking soup?! Wrongness.
Any more?
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I think the British Army of the Rhine might have had a hand in the invention of curry wurst so you can't blame that one entirely on the Germans. I like it anyway. Most people from the Asian subcontinent would look askance at a chicken tika massala for that matter.
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There's currywürst and currywürst. I thought that the banger + fetchup + curry powder efforts you get outside supermarkets were the ghastly limit of the art until I was persuaded to try one in Baden-Baden last-last year-year. There, the sauce was properly made, and was excellent. I'd go back.
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A Chip butty A sandwich filled with chips- it's just plain wrong and bland greasy food.
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A Chip butty A sandwich filled with chips- it's just plain wrong and bland greasy food.
I couldn't agree with you more. Northerners are odd :P
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Garlic soup with poached egg. (Portuguese)
Just No.
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France: Oh, where do I begin?
I'll start with snails. Sure - I appreciate they were peasant food years ago, but there's no need to keep serving them in restaurants now. Why all the garlic? Maybe to mask the fact that they taste like shit and have the texture of a recently hacked off bellend?
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I reckon the French affinity for garlic stems from the fact that they haven't discovered curry.
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Garlic soup with poached egg. (Portuguese)
Just No.
Sounds good to me!
To follow up the Asian subcontinent theme: anything in India which claims to be Western food, particularly bread. Come to that, 90% of bread is pretty rank in UK too.
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Chinese food. The proper stuff. I hate to insult an entire nation but I'll do it anyway. The parts of animals you don't want to eat floating in cartilaginous muck and you're forced to eat it with sticks while other westerners tell you how authentic it is. There's a good reason we have our anodyne anglicised Chinese food.
Bouillabaisse. Starship Troopers in a bowl. Gazpacho. It's soup that's gone cold. Pasta with shellfish in the shells. Fuck off, what am I supposed to do with that. Italian pizza bores. Oh, I know you some great pizza somewhere in some Italian village, stop the fuck going on about it. Actually foreign food bores in general. This was so much better in... Here's a fucking map and bus ticket, fuck off back there.
On the other hand: Currywürst is the best (and nothing fancy, it just spoils it). I love the stuff. Chip butties, awesome. Crisp sandwiches, awesomer.
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I reckon the French affinity for garlic stems from the fact that they haven't discovered curry.
POTD!
My entry was going to be garlic and potato soup, served in France.
Not a hearty thick broth, but something looking exactly like tapwater and tasting like tapwater with raw garlic boiled in it for a bit, hold the seasoning.
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Come to that, 90% of bread is pretty rank in UK too.
That little? I think I last had decent British bread from a little bakery in Wales in 2013.
The Chorleywood process has a lot to answer for, as do supermarkets and their just-in-time half-baked mediocrity. If we didn't have proper electricity to run toasters, I don't know how we'd cope.
Credit where it's due, the French make up for their many culinary abominations by having the right attitude to baked goods.
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Cockneys: Just what the fuck are you doing with those Eels? I don't need to say anything else on the matter.....
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USA. Grits. :sick:
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There's currywürst and currywürst. I thought that the banger + fetchup + curry powder efforts you get outside supermarkets were the ghastly limit of the art until I was persuaded to try one in Baden-Baden last-last year-year. There, the sauce was properly made, and was excellent. I'd go back.
I have had currywurst where the saveloy contained the curryied elements. It was nice....I drunk.
I like german sausages in general, strict laaws of what a sausage should contain, basically meat, fat and a bit of seasoning and light on the preservatives.
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Cockneys: Just what the fuck are you doing with those Eels? I don't need to say anything else on the matter.....
Winkles?
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Lasagna and chips...
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Japan: When I order a steak, I want it to taste like a cow. So leave the soy sauce, or worse - teriyaki sauce alone, OK?
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Lasagna and chips...
What else are you supposed to eat with lasagne? Mash?
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I reckon the French affinity for garlic stems from the fact that they haven't discovered curry.
POTD!
My entry was going to be garlic and potato soup, served in France.
Not a hearty thick broth, but something looking exactly like tapwater and tasting like tapwater with raw garlic boiled in it for a bit, hold the seasoning.
You forgot smelling like the armpits in an Alpine ski cable car.
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Come to that, 90% of bread is pretty rank in UK too.
That little? I think I last had decent British bread from a little bakery in Wales in 2013.
The Chorleywood process has a lot to answer for, as do supermarkets and their just-in-time half-baked mediocrity.
True. And Wikipedia says:CBP is used in over 80 percent of factory-produced bread in the United Kingdom, Australia, New Zealand and India. Many smaller bakers also use the CBP to mix their dough which they then process by hand. Many "speciality", "crusty", and organic breads are produced this way.
Which, added to unfamiliarity with what bread can be, explains the appallingness of Indian bread (and we can't even blame colonialism, as the process wasn't invented till 1961).
Credit where it's due, the French make up for their many culinary abominations by having the right attitude to baked goods.
Also true.
If we didn't have proper electricity to run toasters, I don't know how we'd cope.
Not at all true. IMO the prevalence of toast is one of the things that allows stupormarkets and bakers to get away with such crap bread.
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Yes, the French know how to put together a baguette. Admittedly you have to toughen up the roof of your mouth, but it's worth it, and they have a shelf-life of about 14 minutes before you've got something more suited to beating off a zombie hoard (and not that kind of beating off, though I bet there's a website dedicated to the more interesting uses of stale baguettes but I'm not going there).
UK supermarket bread is dire, the pretend baked stuff, good god, why even bother.
French food can be good. But it's quite often awful. I've had steaks that were gristle held together with more gristle.
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The Belgians generally turn out good stuff. I thought I'd search for something typically Belgian, and found 'Peches au Thon', which consists of tinned tuna, with added mayonnaise, served in tinned peach halves, and garnished with parsley. I might try this at Christmas.
(http://static.750g.com/images/622-auto/76fe77fdcb59203eee7da6668cadf23c/thinkstockphotos-636340714.jpg)
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Chinese food. The proper stuff. I hate to insult an entire nation but I'll do it anyway. The parts of animals you don't want to eat floating in cartilaginous muck and you're forced to eat it with sticks while other westerners tell you how authentic it is.
Ditto Korean food.
My mother went to China with my sister, and they asked to be taken for an “authentic” meal. My mother, on returning home, said that the chickens feet were ok, but she didn’t expect them to be cold.....
Blitz spirit!
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I read the ingredients in the haggis I bought quite recently: sheeps' lungs, beef fat, oats, salt spices.
We quite like haggis but the ingredients aren't precisely classy!
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I like how Bobb cites Northerners for weirdness and in the next breath berates Cockneys for jellied eels. :sick:
Oscar's Dad would agree about the eels BTW...
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Cuban food. All of it.
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I read the ingredients in the haggis I bought quite recently: sheeps' lungs, beef fat, oats, salt spices.
We quite like haggis but the ingredients aren't precisely classy!
Aye well, the laird took the good stuff.
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I read the ingredients in the haggis I bought quite recently: sheeps' lungs, beef fat, oats, salt spices.
We quite like haggis but the ingredients aren't precisely classy!
I believe the sheep's lungs part is why haggis was banned in the USA. At least until recently.
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Don't think tripe is that popular these days. And as for bull's nadgers............
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A Chip butty A sandwich filled with chips- it's just plain wrong and bland greasy food.
I couldn't agree with you more. Northerners are odd :P
As a Southern (although I have been in the Midlands for 28 years now.....), I love chip sandwiches....as long as there is mayo on at least one slice of bread.
Not sure I get some of the breakfast food stuff our friends from over the pond like... I mean, eggy bread with sugar on????!!!!! :hand: (they give if some funny name which I forget).
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French toast, obviously, it's what all the French eat.
I quite like it, but I have a sneaking feeling that it's not good for me. It's possibly a heavier American breakfast option than pancakes*.
I don't mind sausage and biscuit even if the gravy isn't gravy. Grits though, no, not really.
*I once ate 10 pancakes. I felt so fat afterwards that I might have a big bouncing pancake baby. The reason I did this was that the people at the next table were discussing how to learn wizardry powers and use them to make themselves successful in Hollywood. They were completely serious (this was in LA, of course) but to be honest, they didn't really know how to go about it. Anyway, I was captivated so I ordered another helping of pancakes so I could pretend not be listening. In retrospect, I should have just ordered another coffee refill but I didn't want to have to dash to the loo during an important part of their conversation.
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Ian, so how does one go about gaining wizarly powers to be a success in Hollywood?
And indeed, which situations would they be useful in?
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I love chip sandwiches....as long as there is mayo on at least one slice of bread.
Arghh! There is no place for mayonnaise on chips. Salt and vinegar, yes. Curry sauce, yes. Even gravy. Even all of them together. But mayonnaise? No. That's just wrongness....
Edit: And calling mayonnaise "mayo" should be a crime. I assume that name only came about because Americans can't spell mayonnaise...
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I love chip sandwiches....as long as there is mayo on at least one slice of bread.
Arghh! There is no place for mayonnaise on chips. Salt and vinegar, yes. Curry sauce, yes. Even gravy. Even all of them together. But mayonnaise? No. That's just wrongness....
Edit: And calling mayonnaise "mayo" should be a crime. I assume that name only came about because Americans can't spell mayonnaise...
Looks like I won't be inviting you around to King Cod for tea then..... ;D
I have said it before but salt and vinegar on ANYTHING is just wrong!
Right, off to the bunker so hide from the rocks that will be coming my way shortly.
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Hollanders put mayo on chips. With ketchup.
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Hollanders put mayo on chips. With ketchup.
I've not seen it with ketchup. The Netherlands stuff is sharper than our helmans - there is a King Chips shop in York, they sell proper dutch fries (double cooked) with a choice of about 8 varieties of sauce (I think they all variations on dutch mayonnaise). Bloody good too.
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Hollanders put mayo on chips. With ketchup.
I've not seen it with ketchup. The Netherlands stuff is sharper than our helmans - there is a King Chips shop in York, they sell proper dutch fries (double cooked) with a choice of about 8 varieties of sauce (I think they all variations on dutch mayonnaise). Bloody good too.
Ooh thanks, I'll give that a go tomorrow for fuel with my Christmas shopping. Was very disappointed in Brugge this summer as the shacks in front of the town hall which used to sell the best fries in the world are now reheating frozen fries :(
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IME - particularly in sit down places, they'll give you a couple of ramekins - one with mayonnaise and the other with ketchup. Obvioulsy, I'll leave both as neither are appropriate for chips....
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Currywurst was bogging but not as bad as I thought it was going to be. The chips were good thobut.
Belgian frites must have mayo. No comebacks.
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New Zealand: whitebait :sick:
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IME - particularly in sit down places, they'll give you a couple of ramekins - one with mayonnaise and the other with ketchup. Obvioulsy, I'll leave both as neither are appropriate for chips....
Partner always has ketchup with chips. I usually do.
In our family, we have mayonnaise with almost everything.
Except chips. My Mum just doesn't do chips.
At all.
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Ketchup[1] makes mediocre chips nice and badly cooked chips tolerable. A really good chip doesn't need anything more than a pinch of salt.
I really don't get the point in mayonnaise: "Let's make some super-calorific acrid eggy spunk ...and eat it with our chips and sandwiches"? :hand:
[1] Unless it's the soggy vinegary dregs of ketchup, which is horrid. Generally, ketchup improves linearly with the tomato to vinegar/sugar ratio. All Gold tamatie sous is lovely. Some of the reduced salt and sugar ones are okay, if you can tolerate the aspartame. Heinz is the ISO standard, but far from the best.
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Disagreeing with ian about authentic Chinese food.
Yes - some animal parts that a westerner might be :o at (pickled donkey hide anyone ?... a regional speciality around X'ian) but lots and lots of interesting veggies too.
Loved it all - except for the chicken feet.
I hate chicken feet.
Oh yes, and whilst I am and will always remain a Francophile, the genuine 'high' andouillette is possibly the most revolting dish in the entire world.
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Oh yes, and whilst I am and will always remain a Francophile, the genuine 'high' andouillette is possibly the most revolting dish in the entire world.
Oh I don't know there is Surströmming that Swedish thing where they fermenting herring and can it.
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Oh yes, and whilst I am and will always remain a Francophile, the genuine 'high' andouillette is possibly the most revolting dish in the entire world.
Oh I don't know there is Surströmming that Swedish thing where they fermenting herring and can it.
Kæstur hákarl (https://en.wikipedia.org/wiki/H%C3%A1karl). The very best there is. When you absolutely, positively got to vomit over everyone in the room, accept no substitutes. :sick:
ETA - isn't Surströmming the one that you're banned from opening the can/eating it indoors?
<looks up Wiki page (https://en.wikipedia.org/wiki/Surstr%C3%B6mming)>
Yup, that's the one.
Beats me how either dish hasn't been banned under international arms control treaties. :demon:
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I have said it before but salt and vinegar on ANYTHING is just wrong!
Right, off to the bunker so hide from the rocks that will be coming my way shortly.
Completely agree. The correct and only thing to put with vinegar is ground white pepper.
[/SouthLondonRoots]
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I recall going to Royal China Queensway a few years ago, in the company of someone from Singapore to guide me through. Endless exquisite dim sum, so that when chickens’ feet were ordered I assumed that they would somehow be made delicious and generally non-chickens’-feety.
No. A bowl of chickens feet. Boiled a bit.
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I thought the whole point of currywurst is that it was made with what the troops had to hand, i.e. ketchup and curry powder and then stuck over what the locals had to hand, obv sossig.
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Chinese food. The proper stuff. I hate to insult an entire nation but I'll do it anyway. The parts of animals you don't want to eat floating in cartilaginous muck and you're forced to eat it with sticks while other westerners tell you how authentic it is. There's a good reason we have our anodyne anglicised Chinese food.
Bouillabaisse. Starship Troopers in a bowl. Gazpacho. It's soup that's gone cold. Pasta with shellfish in the shells. Fuck off, what am I supposed to do with that. Italian pizza bores. Oh, I know you some great pizza somewhere in some Italian village, stop the fuck going on about it. Actually foreign food bores in general. This was so much better in... Here's a fucking map and bus ticket, fuck off back there.
On the other hand: Currywürst is the best (and nothing fancy, it just spoils it). I love the stuff. Chip butties, awesome. Crisp sandwiches, awesomer.
I cannot disagree.
I spent several months working in Changsha, capital of Hunan province.
I cannot remember (Well, it was probably in my teens) the last time KFC and Rotten Ronnies was the go to nutritional option - the KFC is really rather good inasmuch as it is really spicy / hot.
Most memorably, the worst meal (by far) we encountered was the roast beef and veg from the English Restaurant on the 19th floor of our hotel.
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The thing with fermented fish things is they don't take much chewing & you can get them past taste buds & nose reasonably rapidly.
Andouillette OTH you have to chew the tripe endlessly.
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I love a good andouillette with mustard sauce. Andouille is good too, but rather fattier.
The most infamous culinary crime, to our household, was the vile Hoverburger served with thick, limp chips and monstrous helpings of VAT at the Dover hoverport when we crossed from Calais in 198x. It wasn't quite runny but it wasn't entirely sure if it was a hamburger or a plate of mince. Had a certain arrière-gout of last year's victims from Beecher's Brook.
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A drink fail rather than a food fail - a lot of South Africans put ice in thier glass of red wine. That is just... Aghhh, I can't even continue...
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The ultimate French food fail has to be ortolan - WTF? Who would want to do that? Illegal now apparently.
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Don't think tripe is that popular these days.
Have a plate of tripe before a night on the beer. It helps line the stomach.
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The ultimate French food fail has to be ortolan - WTF? Who would want to do that? Illegal now apparently.
Why the FUCK did I just google that? I really wish I hadn't . . .
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The ultimate French food fail has to be ortolan - WTF? Who would want to do that? Illegal now apparently.
Why the FUCK did I just google that? I really wish I hadn't . . .
Ditto,
Currywurst when I was a kid in West Germany was OK, as was chips with mayo.
The fried dish offshore in Indonesia was a bit iffy, just a fish, cut into three bits, thrown in hot oil. Thr locals went for the heads, which was fine as I then got the middle bits, no idea what happened to the tails. They had an English and a local menu on that platfrom (UK compny), but I always went for the local menu, much better.
My experience of haggis was on the sleeper from Aberdeen to Euston, it was viler than vile. Tasted and looked more like the overcarbonised lube oil from the sump of the engine pulling the train. Is it possible to make lungs taste nice?
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Mum used to buy lungs from the butcher when she was strapped for cash.
I got to like them and they seemed OK when casseroled at a Jerusalem hospital in which I was a volunteer.
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I don't understand why people get all squeamish about body parts from animals. If you eat meat (ie dead animal) what's the difference between a thigh, a lung or it's blood made into a sausage? It's all the same - something you killed (or rather a slaughterman killed), just smash it down. If you don't like it - go veggie...
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I’m not sure if you can buy brains anymore, but when a student I cooked a lovely meal of lambs brains in a mild curry sauce with grapes.
They were a lot softer than the pickled brains I was cutting up at the time.
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So... would a really good haggis maker get to see their name in lights? ;)
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I’m not sure if you can buy brains anymore
I'd give chilled monkey brain a go :P
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So... would a really good haggis maker get to see their name in lights? ;)
Oh deer....
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The ultimate French food fail has to be ortolan - WTF? Who would want to do that? Illegal now apparently.
Why the FUCK did I just google that? I really wish I hadn't . . .
W
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:(
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I don't understand why people get all squeamish about body parts from animals. If you eat meat (ie dead animal) what's the difference between a thigh, a lung or it's blood made into a sausage? It's all the same - something you killed (or rather a slaughterman killed), just smash it down. If you don't like it - go veggie...
I'll eat most offal, quite partial to kidney and liver. My point was if that's what lungs taste like, I don't want them - It's more likely to be the case that ScotRail haggis is the lowest common denominator rather than the height of haggis making
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Lungs have quite a springy, fibrous texture and a strong, meaty taste.
The preparation of the haggis will have mostly broken up the springy stuff and the flavouring is almost entirely dependant on the seasonings used and the skills of the chef/manufacturer.
I'm sure there's a place for lungs in cheap curry.
And cat food.
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Dutch: sprinkles. On first appearances, Dutch supermarkets seem to have very large section for cake decorations, then I found out that it's not for cake but they are sprinkles for toast ::-)
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The ultimate French food fail has to be ortolan - WTF? Who would want to do that? Illegal now apparently.
Why the FUCK did I just google that? I really wish I hadn't . . .
W
T
A
F
:(
Illegal, yes, but there are groups that claim traditional hunting rights, like Eskimos going after whales. There's even a political party called Chasse, Pêche, Nature et Traditions that defends them. Down in the south-west small birds are still being hunted and sold on the black market. This is what happens to protestors:
https://www.youtube.com/watch?v=KKwLISv6NAU
There are still plenty of primitive bastards in this world: some hunt song-birds, some vote UKIP.
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Lungs have quite a springy, fibrous texture and a strong, meaty taste.
The preparation of the haggis will have mostly broken up the springy stuff and the flavouring is almost entirely dependant on the seasonings used and the skills of the chef/manufacturer.
I'm sure there's a place for lungs in cheap curry.
And cat food.
The first persimmon we tried was nice and red but so astringent as to be inedible. It was over 20 years before we tried another, and now we get them whenever we can.
Likewise, a bad experience of haggis can sicken you of it for life. I had a good one first time around, and if I ever visit Scotland again it'll be one of the first things I look for.
The tinned stuff is rubbish, BTW. At least, Baxter's is.
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Dutch: sprinkles. On first appearances, Dutch supermarkets seem to have very large section for cake decorations, then I found out that it's not for cake but they are sprinkles for toast ::-)
That's not a FAIL IMO...
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Dutch: sprinkles. On first appearances, Dutch supermarkets seem to have very large section for cake decorations, then I found out that it's not for cake but they are sprinkles for toast ::-)
Normally eaten at breakfast
And then there's the Dutch Crocquetta [?SP], small deep fried balls or cylinders of questionable meat in more questionable sauce in a breadcrumb outer. No flavour other than thermonuclear heat resulting in the blistering of your mouth and a taste of raw flesh for days afterwards.
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Lungs have quite a springy, fibrous texture and a strong, meaty taste.
The preparation of the haggis will have mostly broken up the springy stuff and the flavouring is almost entirely dependant on the seasonings used and the skills of the chef/manufacturer.
I'm sure there's a place for lungs in cheap curry.
And cat food.
The Icelandic version of haggis is called slaughter or Slátur according to wikipedia. Imagine Scottish cuisine with the flavouring removed..
Proper haggis is quite tasty in a once-a-year way.
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Haggis is a bit crap isn't it? Even most Scots seem to do the dutiful once-a-year on Burn's Night and that's that. I don't really care what's in it, it's just one of those things that OK for about three mouthfuls and then by the forth you're looking at the remaining pile and wondering if there's a nearby dog willing to dispose of the rest.
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Haggis is a bit crap isn't it? Even most Scots seem to do the dutiful once-a-year on Burn's Night and that's that. I don't really care what's in it, it's just one of those things that OK for about three mouthfuls and then by the forth you're looking at the remaining pile and wondering if there's a nearby dog willing to dispose of the rest.
I've never had it.
I cannot say that I'm leaping at the opportunity to do so........
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Mediterraneans: What's with all the boney fish? If I'm gunna eat me some fish, I want it deboned, battererd and deep fried. I don't want any of this cook it whole and shove it on a plate and then have to spend more time pulling all the bones out than actually eating it.
Shit like squid. I can just go down to my garage and find an old pro race 2, cook it and get a less rubbery texture....
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Yes to squid. Horrid rubbery tubes. There's allegedly always someone, somewhere, who cooks it just right so it's just tasteless as opposed to tasteless and rubbery. Allegedly. No one has ever met this person and frankly any effort is wasted.
And bony fish. Any kind of food that requires anatomy 101 to get a mouthful. It's common in places like Ghana to get just a plate of fried fish heads. I always ask for the rest of the fish, which is apparently funny. I'm not joking, I honestly don't want the heads.
Haggis is just bland. They tried to hide the blandness with salt and pepper, like you wouldn't notice. Of course, that's like most British food, until about 1998 salt and pepper were all we had.
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I like squid, and small fresh fish like sardines, both best on a very hot barbeque with a bit of salt, chilli and a squeeze of lime juice. Barbeque must be really hot though and the squid given no more than 20-30s each side
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Haggis needs a bit of whisky poured on it :P
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Purists may disagree, but haggis just needs a bit of HP sauce, then you're good to go...
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I think it mostly needs the whisky poured in you, not on it.
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Haggis is a bit crap isn't it? Even most Scots seem to do the dutiful once-a-year on Burn's Night and that's that. I don't really care what's in it, it's just one of those things that OK for about three mouthfuls and then by the forth you're looking at the remaining pile and wondering if there's a nearby dog willing to dispose of the rest.
Not when you are a pennyless student oik in the 60s. Haggis and chips was a Union staple in Glasgow.
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A haggis supper.
The end of many a good night out.
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Lungs have quite a springy, fibrous texture and a strong, meaty taste.
The preparation of the haggis will have mostly broken up the springy stuff and the flavouring is almost entirely dependant on the seasonings used and the skills of the chef/manufacturer.
I'm sure there's a place for lungs in cheap curry.
And cat food.
The first persimmon we tried was nice and red but so astringent as to be inedible. It was over 20 years before we tried another, and now we get them whenever we can.
Likewise, a bad experience of haggis can sicken you of it for life. I had a good one first time around, and if I ever visit Scotland again it'll be one of the first things I look for. Good haggis is bloody marvellous.
The tinned stuff is rubbish, BTW. At least, Baxter's is.
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Singapore.
I mean the food I ate there was quite nice it's just if I go to a far away hot exotic country I don't expect the only food I find to be steak and chips, cheeseburgers or fried chicken. Where is all the street food and noodles? I wanted noodles. My local(ish) colleague from Kuala Lumpur didn't seem to understand my disappointment at being made to eat western food all the time. I finally found some in a shopping mall food hall. Not the poshest meal of my working career but it was very nice - except it was served with a plastic fork.
Perhaps there are parts of Singapore with birds feet and stewed animal balls as street food but we didn't find any.
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I found street food easily in Singapore, just a few streets away from one of the bigger malls. I was the only non-Asian face in there. Three courses of noodle soup, a chicken/rice dish and a sweet mung bean pudding for $5
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If you're ever in Singapore, might I recommend reading this guide on Migrationology.
In fact, if anyone is going anywhere in SE Asia, there's usually some excellent food recommendations on that site. Unless you've the culinary sophistication of the average BRITON, in which case, uh, don't?
https://migrationology.com/travel-guides/singapore/ (https://migrationology.com/travel-guides/singapore/)
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The United States of America: That's a starter?! That's a fucking main course! Ok, I'll get that down me. Then.... That's a main? That's a fucking banquet!
And no, I don't want all the leftovers shoved in a bag, I just want normal sized portions....
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The United States of America: That's a starter?! That's a fucking main course! Ok, I'll get that down me. Then.... That's a main? That's a fucking banquet!
And no, I don't want all the leftovers shoved in a bag, I just want normal sized portions....
Mirrors my partner's recent experience...
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So... would a really good haggis maker get to see their name in lights? ;)
Oh deer....
That takes some pluck....
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Dutch: sprinkles. On first appearances, Dutch supermarkets seem to have very large section for cake decorations, then I found out that it's not for cake but they are sprinkles for toast ::-)
My first wife was from Kerry - sugar sandwiches were a thing in her childhood.
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I’m from Co. Down and they were a thing in my childhood too. Lots of butter + white sugar. Nom.
Let’s face it, jam is just fruit flavoured sugar.
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The United States of America: That's a starter?! That's a fucking main course! Ok, I'll get that down me. Then.... That's a main? That's a fucking banquet!
And no, I don't want all the leftovers shoved in a bag, I just want normal sized portions....
You are supposed to order 3 times as much as you can eat and leave most of it. I think.
I remember stopping at one place, a eatery next to a major highway. I ordered a chicken salad, it arrived in a bowl 3 times the size of my head, was overflowing and contained at least half a chicken as well as salad and tortilla chips. "Is that all you are ordering?" snaps the waitress, glaring at me. No, she didn't get a very large tip.
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To be fair I had a similar experience in a café in Passchendaele once with a portion of spaghetti served in a large salad bowl - and chips served on the side
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Singapore.
I mean the food I ate there was quite nice it's just if I go to a far away hot exotic country I don't expect the only food I find to be steak and chips, cheeseburgers or fried chicken. Where is all the street food and noodles? I wanted noodles. My local(ish) colleague from Kuala Lumpur didn't seem to understand my disappointment at being made to eat western food all the time. I finally found some in a shopping mall food hall. Not the poshest meal of my working career but it was very nice - except it was served with a plastic fork.
Perhaps there are parts of Singapore with birds feet and stewed animal balls as street food but we didn't find any.
*baffled*
I've never eaten as well as I did in Singapore, or as cheaply. A lot of the makan courts are now in the basements of the shopping malls - rice or noodles and two toppings for $3 when I was there, and SO tasty.
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Yeah, I don't get the Singapore thing – sure there's lots of western establishments, but there's Chinese, Malay, Indian, Indonesian, Thai, and Singaporean takes on the above everywhere (especially in shopping malls, which is the way of things). Noodles bowls are so cheap and tasty I'm not sure I'd ever cook.
As to the USA, well of course there's good food, but yes, quantity now outpaces quality. I have never wanted a meal so large that I have to take most of it home (my fridge was half full of half eaten meals, a forever game of salmonella dodgeball). I remember one of the first meals I had when I moved there in a local italian. I ordered a steak and a starter. Which came with a huge salad in the intermission between large starter and main. OK, that's nice, we all need our veg. And then with my main course came a huge bowl of spaghetti bolognese. Sorry, said I, I didn't order that. Apparently it was a complimentary side.
I know a couple of restaurants where I can just finish a starter. I wouldn't make an impact on a main. I had a BBQ platter in Nashville the other year, a mountain of meat on which I didn't even get close to base camp on.
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In defense of chickens feet. We chinese eat the chicken's feet from around the world, as no one else values it, it gets frozen and shipped to China. I think most comes from Thailand as they have a lot of chicken farms.
I like chicken's feet, until you've tried cooking it yourself, you don't know how labour intensive it is, you have to declaw, and skin, and then boil for a while to stop the fat from being too sticky.
As Chinese cuisine values texture, chickens feet can have 2 distinct textures, in drunken maiden style, chickens feet is crunchy and refreshing, in steamed black bean style, chickens feet is unctuous and warming.
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Fondue. Also known as cheese sick because that's what it ultimately tastes like.
It's evil because in theory it's cheese and thus goodly and for the first couple of dips, tastes ok. But then it descends into gloopy horribleness. And that's before you get to the middle-class skiing families that surround you. The only thing a hot bowl of fondue is truly good for is for drowning them. It takes time to clear out an entire restaurant (quicker if you fill an hot tub), but it's worth it. Lock the doors though, or they escape.
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Fondue. Also known as cheese sick because that's what it ultimately tastes like.
It's evil because in theory it's cheese and thus goodly and for the first couple of dips, tastes ok. But then it descends into gloopy horribleness. And that's before you get to the middle-class skiing families that surround you. The only thing a hot bowl of fondue is truly good for is for drowning them. It takes time to clear out an entire restaurant (quicker if you fill an hot tub), but it's worth it. Lock the doors though, or they escape.
Wasn't bobb extolling molten cheese upthread?
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I am the anti-Bobb.
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I am the anti-Bobb.
Solely in matters culinary, or does it extend to the tonsorial as well? :demon:
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Chinese food. The proper stuff. I hate to insult an entire nation but I'll do it anyway. The parts of animals you don't want to eat floating in cartilaginous muck and you're forced to eat it with sticks while other westerners tell you how authentic it is. There's a good reason we have our anodyne anglicised Chinese food.
I cannot disagree.
I spent several months working in Changsha, capital of Hunan province.
I cannot remember (Well, it was probably in my teens) the last time KFC and Rotten Ronnies was the go to nutritional option - the KFC is really rather good inasmuch as it is really spicy / hot.
Most memorably, the worst meal (by far) we encountered was the roast beef and veg from the English Restaurant on the 19th floor of our hotel.
Hunan makes the top 5 in my favourite types of Chinese cuisine list. Top pick is XinJiang closely followed by Sichuan. I am a very, very fussy eater, so much so that even in an English restaurant it is rare to be more than one main I could order happily. But in China, as long as you don't mind risking upsetting your hosts, the food is amazing! Mushrooms I can't eat here but in China they are absolutely fine, same goes for cabbage. Quite often though Mrs PC will taste an unrecognisable titbit first and tell me if I'm likely to like it.
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I have read that the first pizza emporium to put pineapple on a pizza was located in Toronto. This completely cancels out the invention of poutine. Bad Canuckistanis!
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I am the anti-Bobb.
Solely in matters culinary, or does it extend to the tonsorial as well? :demon:
I'm tidily trimmed and ready for rapid deployment to any thought leadership incident. I hear Bobb looks like a hastily blow-dried yak.
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I have read that the first pizza emporium to put pineapple on a pizza was located in Toronto. This completely cancels out the invention of poutine. Bad Canuckistanis!
So that's why they apologise the whole time. :demon: