Isn't that more an EAST COAST dish...New England or Maryland or somewhere ZACK? Never had crab cakes but I've had fresh crab in a salad and it's delish! Thank you for your reply and Happy Sunday to thee and thine. I don't remember ever seeing CRAB CAKES on a menu in California though I'm sure the dish is served in some classy fish food restaurants. :)
This post was edited by RosieG at August 22, 2021 8:51 PM MDT
That or hot dogs I guess. Of course we have regional specialities but nationally? Thank you for your reply RJ and Happy Sunday to thee and thine! :)
This post was edited by RosieG at August 22, 2021 8:51 PM MDT
What is YOUR provincial favorite m'dear and does your wife make it or do you? Thank you for your reply Nanoose and Happy almost Monday to you and yours! :)
Our national dishes are asado (grilled meat and sausage), empenadas (turnovers filled with meat, cheese, vegetables or fruit) and locro. Locro is a native South American stew. The main ingredient is squash or pumpkin. The other ingredients are beans, corn, meat and potatoes. I make empenadas and locro. I don't have an outdoor grill to make the traditional barbecue because my patio is too small. I have a small electric grill on my kitchen counter that I use to grill instead.
This post was edited by Benedict Arnold at August 25, 2021 3:45 PM MDT
Hi Martina! How was your visit with Livvie and the rest of your family? You know my mouth is watering. Thank you for providing the info you did AND ALSO THE PHOTOS! "They" say a picture is worth a thousand words....you just gave us 3,000 words! I have an idea that if we were neighbors I'd be at your house a lot learning how to make those foods. I'm pretty sure you know I AM A FOODIE! Hope all is fine with you and your family and that your country is coping with the Delta and subsequent mutating variants! Happy almost Monday to you and your family m'dear! :)
This post was edited by RosieG at August 31, 2021 10:17 PM MDT
It has been raining for two days. We've had about 6-8 inches of rain depending on where you are and streets/roads/highways have flooded. We had a couple of hours respite last night, but it started again during the night and it's still raining now. Expecting at least another inch before it stops. The ground is completely saturated and my concern is that we have a lot of trees in my neighborhood and those are the conditions when trees are most likely to become uprooted.
Britain has any number of regional specialities and I suppose many can be considered national dishes.
A problem we have suffered from is some decades of London-coralled, Metrocentric glossy-magazine snobs slagging off anything British and saying British, especially English, food is bad. What they don't admit of course is that they are paid not to understand the difference between taste and quality, nor to appreciate (or they refuse to accept) that many Britons actually can cook.
Do you enjoy cooking Durdle? If so do you have favorites and if so what are they please and thank you. I don't know that I have ever eaten anything considered to be "British" foodwise. I have had Yorkshire Pudding but I don't know its derivation. Any food can taste like crap if ill-prepared. So do you LOVE to eat and if so may I be so bold as to inquire what? Thank you for your reply and Happy almost Monday to you and yours! :)
This post was edited by RosieG at August 23, 2021 12:44 AM MDT
I do enjoy eating but am rather lazy about cooking, but though I am no expert I try to cook as well as I can. I do use too many ready-meals and manufactured pies or pizzas though.
I bake a cake occasionally.
Yorkshire Pudding is named after a major county in the North of England so presumably originated there.
The SW English county of Cornwall gave us the Cornish Pasty said originally to have been made as a tasty lunch easily carried underground by the local tin-miners.
Other British specialities include a wide range of regional cheeses like Cheddar, Gloucester and Wensleydale. The last, from the Yorkshire "Dale" (valley) of that name, is a light, soft cheese traditionally eaten in conjunction with rich fruit-cake.
Wales has a number of its own dishes but I don't know much about them. Scotland has its haggis, and "neeps & tatties" (turnips or parsnips and potatoes); both developed originaly to make the best of limited availability of ingredients, especially in the geographically more remote, harsher parts of the country.
Sea-fish has always figured in British cooking as you might expect on a island where the furthest place from any coast is only about 70 miles from it.
English traditions include the "English Breakfast" of fried bacon, eggs and other ingredients such as sausages, black-pudding, tomatoes and since they were introduced to the country, baked-beans. Though many now breakfast - as I do - just on a bowl of cereal and tea or coffee, or the "Continental" (French) Breakfast that is merely a croissant and coffee. Some reckon they don't eat any breakfast but that is bad practice.
The traditional English "Sunday Lunch" is a full two-course meal of roast meat with vegetables, possibly Yorkshire Pudding as well, followed by a dessert that is often a baked fruit pie served with custard or ice-cream. I don't know how many households still dine like that at home but it is a popular offering in many "pubs".
You can but any number of cookery-books that are anthologies of recipes collected from various parts of the country, for both sweet and savoury dishes, pies, cakes, etc.
One popular seasonal fruit in England is the Blackberry, which grows in the wild and often profusely though there are cultivated varieties now. Blackberries can be eaten raw, made into jam, baked in a pie; on their own or mixed with other fruit. The bush is a tangled, dense thicket of very thorny branches, protecting itself from excessive pickings so leaving plenty for the wild animals and to propagate the plant naturally.
And of course now we have a rich variety of restaurants and take-away shops specialising in cuisine from around the world but especially Asian countries, France and Italy .... the Mactuckybucksburger chains.
Umpteen cask-conditioned or "real" ales - called "craft" in the USA - which started to emerge in repsonse to long-established, major brewing & pub-owning companies consolidating and trying to enforce a very limited range of pasteurised keg-delivered beers headed by high-alcohol, low flavour lagers.
Wines too: England does produce very good white still and sparkling wines. This quite recent trade did have to fight for recognition against very destructive reviews by professional wine-snobs in its early years, the 1970s-80s.
So perhaps the British "National Dish" is actually a National Menu!
STILTON is a favorite blue-veined cheese. I know I would adore the Cornish Pasty. It's a meat pie right? I don't think I've ever had any "spirits" from England. I know what haggis is and I take a pass on that.Never tried it but I read what's in it. I liked crumpets the first time I tried them. I love CHEDDAR..the sharper the better. Also why dye cheese orange when white is the natural color unless there are cows that give orange milk. Anything is possible. Thank you for the detailed excursions into your foods m'dear. I very much appreciate it being as how I'm a FOODIE! :)
What's normally known as a Cornish Pasty now is a meat pasty, yes, but at least some were said to have been made double, with a savouring filling one end and apple at the other!
I don't know what is the orange in genuine Gloucester Cheese (and I think some others) but I have seen a sort of copy simply labelled "Orange Cheese". I imagine that simply has food-colouring added to what otherwise would be a plain white cheese.
Dishes like haggis developed to use very basic, easily available, very cheap ingredients. I think there are plenty of such things from around the world, sounding exotic only because they use their home-language names. Think of Chiili Con Carne (chilli-spiced meat stew) or Hungarian Goulash (meat stew with, I think, tomatoes).
A big favourite in England is cakes, of which there are any number of recipes; some regional, others more general. One recipe-book I have includes one or two it says were invented in one or another royal court in centuries past! Pestilences permitting, we have a lot of coffee-mornings, village fetes and the like run by local voluntary groups of one sort or another; at which home-made cakes donated by members are always very popular.
That sounds quite lovely Durdle. COMMUNITY get-togethers! I remember those as a kid here in America. We had things going on in our community like a COMMUNITY SING! Every Monday night at the local elementary school auditorium. It was only an hour but lots of famlies showed up and yes what we did was SING together! Then at our high school there'd be a yearly "fair" with booths and things to look forward to. Even as a young adult when I got married the neighborhood we moved to had POTLUCK gatherings. Did people like one another more then? I shall ask. I don't know when things change to the dark side of suspicious derision contempt hate but there is no community where people are unfriendly and closed off.
Ooh, that sounds good, the community singing sessions!
There is a Women's Institute hall near my home, and a Methodist Church hall not far away, and both would have regular public coffee-mornings until the pestilence struck early last year.
Zack 