Good Food in Britain for a Change
Jul 26th, 2006, 07:21 AM
#41
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seetheworld,
What sort of jelly? Dessert or preserve?
flanneruk,
I've never tried bacon and maple syrup so I can't comment. What I would say is that I used to do a lot of work in Scotland and was horrified by the thought of fruit pudding with fried breakfast. It was ages before I tried it. When I did I wished I had some the first time I saw it. Unfortunately it's hard to get in England.
What sort of jelly? Dessert or preserve?
flanneruk,
I've never tried bacon and maple syrup so I can't comment. What I would say is that I used to do a lot of work in Scotland and was horrified by the thought of fruit pudding with fried breakfast. It was ages before I tried it. When I did I wished I had some the first time I saw it. Unfortunately it's hard to get in England.
Jul 26th, 2006, 07:28 AM
#42
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Ally Pally:
Bacon with maple (or any other) syrup makes no sense on any side of the Atlantic, or in any kind of universe.
If you want extra energy on a cold day, add black pudding. Or fried bread. Or - best of all - baked beans.
Bacon with maple (or any other) syrup makes no sense on any side of the Atlantic, or in any kind of universe.
If you want extra energy on a cold day, add black pudding. Or fried bread. Or - best of all - baked beans.
Jul 26th, 2006, 12:37 PM
#43
Sweet and sour has a good pedigree - didn't the chinese think up something similar? Savoury and sweet, especially fruit tastes have always been popular in britain - lamb with redcurrant jelly, ham with cumberland sauce, mackerel with gooseberry sauce, cheddar and branston or other pickle. Bacon with maple syrup is just a variation on a theme!
Jul 27th, 2006, 12:23 AM
#44
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Flanner - how about baked beans made with maple syrup? Yum.
Maple syrup with bacon makes a lot of sense in Canada, where the process of extracting maple syrup winds up with a "sugaring off party". This isn't some new tradition - they've been doing it for a few hundred years. Have a read of the very last line in this:
http://www.citadelle-camp.com/a_faq_sai2.html
From Wiki: In Quebec, the process has become part of the culture, and city folk often go to the "cabanes à sucre" in early spring, where rustic meals are served with maple syrup-based products. "Tire sur la neige", also known as "sugar on snow," is a seasonal treat of thickened hot syrup poured onto fresh snow then eaten off sticks, like taffy, as it quickly cools. Owing to the sugar maple tree's predominance in south-eastern Canada (where European settlement of what would become Canada began), its leaf has come to symbolize the country, and is depicted on its flag.
Maple syrup with bacon makes a lot of sense in Canada, where the process of extracting maple syrup winds up with a "sugaring off party". This isn't some new tradition - they've been doing it for a few hundred years. Have a read of the very last line in this:
http://www.citadelle-camp.com/a_faq_sai2.html
From Wiki: In Quebec, the process has become part of the culture, and city folk often go to the "cabanes à sucre" in early spring, where rustic meals are served with maple syrup-based products. "Tire sur la neige", also known as "sugar on snow," is a seasonal treat of thickened hot syrup poured onto fresh snow then eaten off sticks, like taffy, as it quickly cools. Owing to the sugar maple tree's predominance in south-eastern Canada (where European settlement of what would become Canada began), its leaf has come to symbolize the country, and is depicted on its flag.
Aug 2nd, 2006, 09:36 AM
#45
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Janis, No, it was the Thornhill Hotel pub. It wasn't a bad meal, it was just that the fish was so bland compared to what I had in other places. By the way - I'm also a Janice, although no one calls me anything but Jan, except for bank tellers, for example, who must have been told to address everyone by their first name so that we feel at home or something!
Aug 2nd, 2006, 09:50 AM
#46
twina49: Thanks for the update. I know I've had a pint in the pub in Thornhill, but I can't recall ever eating there.
(1/2 the people think I'm a "janice" too - when one says janis they just assume you mean janice)
(1/2 the people think I'm a "janice" too - when one says janis they just assume you mean janice)
Aug 2nd, 2006, 10:08 AM
#47
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Right, here is a recipe for Boston baked beans
16 ounces (2 cups) dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/2 cup molasses
1/3 cup brown sugar
1 teaspoon dry mustard
4 ounces salt pork
It says that they are traditionally eaten with Boston brown bread, that's not too far from toast ;-)
16 ounces (2 cups) dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/2 cup molasses
1/3 cup brown sugar
1 teaspoon dry mustard
4 ounces salt pork
It says that they are traditionally eaten with Boston brown bread, that's not too far from toast ;-)
Aug 2nd, 2006, 10:10 AM
#48
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Whoops: you also need
1 medium onion, chopped
Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.) Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. Grind or thinly slice remainder. In 2-quart bean pot or casserole (I prefer the bean pot), combine beans, onion and ground salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings
1 medium onion, chopped
Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.) Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. Grind or thinly slice remainder. In 2-quart bean pot or casserole (I prefer the bean pot), combine beans, onion and ground salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings
Aug 2nd, 2006, 01:06 PM
#51
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Sorry, I meant also to say in my post that we had a really good meal at le bistro Savoir Faire, a tiny place on New Oxford Street, last fall. I also love the Sticky Toffee Pudding at Brown's Restaurant.
Aug 2nd, 2006, 01:18 PM
#52
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Last time I was in England was in 2001, and I felt that the food there was as good as in any other place in Europe as long as I was choosy about where I ate. When I just dropped into a coffee shop in Victoria station or the like, the food was usually not very good. But when I asked locals for restaurant recommendations, I was never disappointed.
