After the Yummy British Food, I bring you Food Fail. It's betterer.
 

This has made my day:

http://www.flaneur.org.uk/html/food.html

ps Flaneur? Is that you?

I like Cooking With Crisps:

http://www.flaneur.org.uk/html/food/crisps1.html

The suet recipes aren't going to persuade the yanks that suet isn't only fit for bird food.

These are all from the gallery of regrettable food:

http://www.lileks.com/institute/gall...c/aaaahhh.html

Now let's hear the yanks diss our nosh.....

If a website has a .org domain name, it has to be INTENDED not to make a profit. My business enterprises never lose money on purpose: just through incompetence.

The flaneur site is pretty superficial. Any account of sponsored recipes that leaves out the Be-Ro Cookbook or Winning Ways with Cheese has clearly been put together by an amateur. And no mention of Marguerite Patten, who is to pizzas made from a crumpet, a Kraft cheese slice and a dash of Heinz ketchup as G Ramsey is to foul language?

Who started this "yummy" rumor about British food anyway, the Germans????

I have an American friend who makes a good suet pud.
She deplores the fact that you can't get the packet stuff over there.
Marguerite Patten's cooking for one book kept me alive in my late teens and early 20s.

Dukey, the trick worked!!!!

>>And no mention of Marguerite Patten, who is to pizzas made from a crumpet, a Kraft cheese slice and a dash of Heinz ketchup as G Ramsey is to foul language?<<

She never, did she?

I go back to her Everyday Cookbook for a straightforward outline of basic techniques (put it this way, her method of making a sponge cake worked first go for me).

We're not laughing at your food, dear Cholm. We're laughing with it. Now, how can I get ahold of a copy of Winning Ways with Cheese?

I just got back from purchasing a can of Lyle's Golden Syrup, by appointment to you know who, on sale for $3.88 at my neighborhood grocery store. (and if someone has a minute to explain the picture of what appears to be a dead lion swarming with flies, I'd appreciate it.)

North America can really only boast of Mexican food, and the even better Northern New Mexican. The Mexican food section at local grocery is 12 times as large as the matzo and gefilte fish area, and twice as large as the Bosnian dept. Our city has a large Bosnian population, and the nicer parts of town sell more kosher food.

I'll probably go stroll back to the store soon, because it appears that the George Clooney film crew is setting up in our Americana part of town. Not star struck, but if Clooney did happen to pass me on the street I'd probably glance his way.

It is actually a dead Lion swarming with <i>bees</i>, they built a honey comb in it's stomach. It's from a bible quote, hence the dubious taste.

There's an explanation on the Tate and Lyle website.

http://www.lylesgoldensyrup.com/Lyle...t.htm#LionLogo

hi Stoke,

does that mean that a steamed treacle pud is in the offing? I look forward to reading how you got on with it. you can also use it to make treacle tart. All for less than $4 - a little goes a long way.

I have to say that I'd never, in all the times I'd taken that tin down from the shelf, looked at that lion. someone call the RSPCA. I can't see any marketing persons coming up with that nowadays.

CW - I daren't look any further than that crisp omlette surrounded by unspecified and unidentifiable things that with any luck are fingers, in case I have what my gran used to call " an accident" from laughing too much. I have an old cookery book of my grans with pictures that look a bit like that but the gruesome blue icing on one of those cakes takes the biscuit. lucky joan.

I've bookmarked that website so when I'm feeling low, I can have a look at some more pics and cheer myself up. you didn't know that you were performnig a public service did you?

regards, ann

That's the job he's in. Allegedly.

".... Like Jabba the Hutt's prostate."
LOL !!

The steak and kidney pudding looks frightfully like what we, juniors, were served for lunch in boarding school in the early 70's. Those pudding bowls ...

May I break into the hilarity for the moment to say that apparently, it's very difficult to photograph food and make it look edible.
There are lots of commercial tricks of the trade.
See http://tinyurl.com/5lbqsn
and http://tinyurl.com/cnvyvo
I specially like the delicious roast chicken embellished with wood varnish or a mixture of honey, Fairy Liquid and gravy browning

Thanks, Pete. Bees makes more sense. Now that I have revealed my ignorance, will never win the Fodor's scripture knowlege prize.

Hi, Ann. Yes, I'm planning to make your steamed treacle pud this weekend, and looking forward to amazing my family. Will need to resort to homemade custard, without the authentic Bird's.

I forgot to mention Cajun, another worthy N. American addition to world cuisine.

Right you are, MissP.

I have a 'behind-the-scenes' book about the making of 'Pride and Prejudice' (the 1994 TV version with Colin Firth and Jennifer Ehle) and was surprised and intrigued to discover how doctored and painted-up the sumptuous food on the Bennett family lunch table was, save for a few peas and mashed potato. These were the only things they were allowed to be filmed being put in their mouths, mainly for continuity reasons and multiple takes. It was all real food, but inedible. Even what looks to be steaming hot is really stone cold and incense.

hi stoke,

good luck with that, especially the real custard -there's posh.

Whenever I try to make it, i get scrambled eggs.

regards, ann

I found the toadstool cake, stuffed marrow, and trotter pie thing especially frightening.

Were the 1950's really that colour?

At school we got lots of suet puds. Apart from the lovely snake and pygmy pud, we used to get lots of puds made in the same little bowls served in custard. We used to call them "drowned babies".

Small boys aren't very nice.

ps Can you get suet in America - I thought you lot fed it to birds?

Can you get suet in America - I thought you lot fed it to birds?

presumably they still HAVE kidneys. it's only the fat that surrounds the kidney after all. those much despised 50s cook would have grated it with flour to produce suet.

personally I use something called "vegetable suet" as DS throws up if he has the other sort. still atora though.

regards, ann

Suet is essential for Sussex Pond Pudding.

As are lemons and sugar.

That makes three food groups and one of your five a day, proving suet pud to be highly nutritious.