Britbongs BTFO

Yeah Wasp are a pox on humanity!

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What about the humble chip buddy?
en.wikipedia.org/wiki/Chip_butty

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>Water sandwich

that is genuinely the saddest thing I've ever seen in my life.

Hockey pucks.

seething britbong detected

>Pic
I really don't get that shit. Spain introduced the potato and tomato to Europe, France managed to incorporate couscous into its national cuisine and Britain.... what?

>Hundreds and thousands
Of what? Emus?

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british cuisine is potato smileys and yorkshire puddings with gravy, there's not really any notable shit here.
of course 'water sandwich' isn't real you absolute mouthbreather
hundreds and thousands is a synonym for sprinkles, it isn't really used apart from branding

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FUCK YOU FAIRY BREAD IS GREAT

toast sandwiches really aren't that bad

Tea and instant curry

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While the Brits are famous for slurping tea, didn't the Portuguese introduce it to Europe first?

>water sandwich
Why

Yank """"cuisine"""""

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.t sxyarp

Mexicans are not yanks

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tea isnt the only thing brits are famous for slurping

/ck/ threads best threads

...

en.wiktionary.org/wiki/water_sandwich
>Depression era

Let's settle this once and for all Yea Forums.
Is tomato a fruit or a vegetable?

>Of what? Emus?
Emus are tough man, even the Australians couldn't beat them.

>yank
>posts mexican street food

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>Mexicans are not yanks

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a toast sandwich with well buttered toast seasoned with salt and pepper is actually quite taste and has a pleasant crunchy texture. sure it's barely nutritious but so is lots of food

>Biologically
A fruit. It (internally) carries its own seeds.

>Culinarily
A vegetable. You serve potatoes with meat, not with a fruit salad.

I like doing this with PB&J sandwiches. The toast in the middle adds a satisfying texture.

...

Japanese are the choosiest mother fuckers when it comes to food

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what's even in the cup at the start? onion?

Have some American Food

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The fuck is wrong with americans?

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Better?

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This is better

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When Voltaire made his often-quoted statement that the country of Britain has “a hundred religions and only one sauce”, he was saying something which was untrue and which is equally untrue today, but which might still be echoed in good faith by a foreign visitor who made only a brief stay and drew his impressions from hotels and restaurants. For the first thing to be noticed about British cookery is that it is best studied in private houses, and more particularly in the homes of the middle-class and working-class masses who have not become Europeanised in their tastes. Cheap restaurants in Britain are almost invariably bad, while in expensive restaurants the cookery is almost always French, or imitation French. In the kind of food eaten, and even in the hours at which meals are taken and the names by which they are called, there is a definite cultural division between the upper-class minority and the big mass who have preserved the habits of their ancestors.

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Generalising further, one may say that the characteristic British diet is a simple, rather heavy, perhaps slightly barbarous diet, drawing much of its virtue from the excellence of the local materials, and with its main emphasis on sugar and animal fats. It is the diet of a wet northern country where butter is plentiful and vegetable oils are scarce, where hot drinks are acceptable at most hours of the day, and where all the spices and some of the stronger-tasting herbs are exotic products. Garlic, for instance, is unknown in British cookery proper: on the other hand mint, which is completely neglected in some European countries, figures largely. In general, British people prefer sweet things to spicy things, and they combine sugar with meat in a way that is seldom seen elsewhere.

Finally, it must be remembered that in talking about “British cookery” one is referring to the characteristic native diet of the British Isles and not necessarily to the food that the average British citizen eats at this moment. Quite apart from the economic difference between the various blocks of the population, there is the stringent food rationing which has now been in operation for six years. In talking of British cookery, therefore, one is talking of the past or the future – of dishes that the British people now see somewhat rarely, but which they would gladly eat if they had the chance, and which they did eat fairly frequently up to 1939.

Breakfast: ‘Not a snack but a serious meal’

First of all, then, breakfast. Ideally for nearly all British people, and in practice for most of them even now, this is not a snack but a serious meal. The hour at which people have their breakfast is of course governed by the time at which they go to work, but if they were free to choose, most people would like to have breakfast at nine o’clock. In principle the meal consists of three courses, one of which is a meat course. Traditionally it starts with porridge, which is made of coarse oatmeal, sodden and then boiled into a spongy mess: it is eaten always hot, with cold milk (better still, cream) poured over it, and sugar. Breakfast cereals, which are ready-cooked preparations of wheat or rice, taken cold with milk and sugar, are often eaten instead of porridge. After this comes either fish, usually salt fish, or meat in some form, or eggs in some form. The best and most characteristically British form of salt fish is the kipper, which is a herring split open and cured in wood-smoke until it is deep brown colour. Kippers are either grilled or fried. The usual breakfast meat dishes are either fried bacon, with or without fried eggs, grilled kidneys, fried pork sausages, or cold ham. British people favour a lean, mild type of bacon or ham, cured with sugar and nitre rather than with salt. At normal time it is not unusual to eat grilled beef steaks or mutton chops at breakfast, and there are still old-fashioned people who like to start the day with cold roast beef. In some parts of the country, for instance in East Anglia, it is usual to eat cheese at breakfast.

After the meat course comes bread, or more often toast, with butter and orange marmalade. It must be orange marmalade, though honey is a possible substitute. Other kinds of jam are seldom eaten at breakfast, and marmalade does not often appear at other times of (the) day. For the great bulk of British people, the invariable breakfast drink is tea. Coffee in Britain is almost always nasty, either in restaurants or in private houses; the majority of people, though they drink it fairly freely, are uninterested in it and do not know good coffee from bad. Of tea, on the other hand, they are extremely critical, and everyone has his favourite brand and his pet theory as to how it should be made. Tea is always drunk with milk, and it is usual to brew it very strong, about one spoonful of dry tea leaves being allowed for each cup. Most people prefer Indian to Chinese tea, and they like to put sugar in it. Here, however, one comes upon a class distinction, or more exactly a cultural distinction. Virtually all British working-people put sugar in their tea, and indeed will not drink tea without it. Unsweetened tea is an upper-class or middle-class habit, and even in those classes it tends to be associated with a Europeanised palate. If one made a list of the people in Britain who prefer wine to beer, one would probably find that it included most of the people who prefer tea without sugar.

After this solid breakfast – and even now, in a time of rationing, it is usual to eat a fairly large bulk of food, chiefly bread, at breakfast – it is natural that the midday meal should be somewhat lighter than it is in many other countries. Before one can discuss the midday meal, however, it is necessary to explain away the mysteries of “lunch”, “dinner” and “high tea”. The actual diet of the richer and poorer classes in Britain does not vary very greatly, but they use a different nomenclature and time their meals differently, because certain habits adopted from France during the past hundred years have not yet reached the great masses.
Lunch - or dinner?

The richer classes have their midday meal at one-thirty in the afternoon and call it “luncheon”. At about half-past four in the afternoon they have a cup of tea and perhaps a piece of bread-and-butter or a slice of cake, which they call “afternoon tea” and they have their evening meal at half-past seven or eight, and call it “dinner”. The others, perhaps ninety percent of the population, have their midday meal somewhat earlier – usually about half-past twelve – and call it “dinner”. They have their main evening meal at about half-past six and call it “tea” and before going to bed they have a light snack – for instance cocoa and bread-and-jam – which they call “supper”. The distinction is regional as well as social. In the North of England, Scotland and Ireland many well-to-do people prefer to follow the working-class time scheme, partly because it fits in better with the working day, and partly, perhaps, from motives of conservation: for our ancestors of a century ago also had their meals at approximately these hours.

But though the name and the hour may differ, every British person’s idea of midday meal is approximately the same. We are not here concerned with the quasi-French meals that are served in hotels, but solely with British cookery, and therefore we can leave both soups and hors d’oeuvres out of account. Most British people are inclined to despise both, and do not care for them in the middle of the day. British soups are seldom good, and there is hardly a single one that is peculiar to the British Isles, while even the word “hors d’oeuvre” has no equivalent in the British language. The British midday meal consists essentially of meat, preferably roast meat, a heavy pudding, and cheese. And here one comes upon the central institution of British life, the “joint”: that is, a large piece of meat – round of beef or leg of pork of mutton – roasted whole with its potatoes round it, and preserving a flavour and a juiciness which meat cooked in smaller quantities never seems to attain.

Most characteristic of all is roast beef, and of all the cuts of beef, the sirloin is the best. It is always roasted lightly enough to be red in the middle: pork and mutton are roasted more thoroughly. Beef is carved in wafer-thin slices, mutton in thick slices. With beef there nearly always goes Yorkshire pudding (1), which is a sort of crisp pancake made of milk, flour and eggs and which is delicious when sodden with gravy. In some parts of the country suet pudding (see below) is eaten with roast beef instead of Yorkshire pudding. Sometimes instead of roasted fresh beef there is boiled salt beef, which is always eaten with suet dumplings and carrots or turnips.

This is better

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It's what happens if you use olive oil when frying. Try it some time it's good

to be completely honest, water sandwich i totally would eat

It is necessary here to say something about the specifically British ways of cooking potatoes. Roast meat is always served with potatoes “cooked under the joint”, which is probably the best of all ways of cooking them. The potatoes are peeled and placed in the pan all round the roasting meat, so that they absorb its juices and then become delightfully browned and crisp all over. Another method is to bake them whole in their jackets, after which they are cut open and a dab of butter is placed in the middle. In the North of England delicious potato cakes are made of mashed potatoes and flour: these are rolled out into small round pancakes which are baked on a girdle and then spread with butter. New potatoes are generally boiled in water containing a few leaves of mint and served with melted butter poured over them.

looks delicious.

Here also we may mention the special sauces which are so regularly served with each kind of roast meat as to be almost an integral part of the dish. Hot roast beef is almost invariably served with horseradish sauce, a very hot, rather sweet sauce made of grated horseradish, sugar vinegar and cream. With roast pork goes apple sauce, which is made of apples stewed with sugar and beaten up into a froth. With mutton or lamb there usually goes mint sauce, which is made of chopped mint, sugar and vinegar. Mutton is frequently eaten with redcurrant jelly, which is also served with hare and with venison. A roast fowl is always accompanied by bread sauce, which is made of the crumb of white bread and milk flavoured with onions, and is always served hot. It will be seen that British sauces have the tendency to be sweet, and some of the pickles that are eaten with cold meat are almost as sweet as jam. The British are great eaters of pickles, partly because the predilection for large joints means that in a British household there is a good deal of cold meat to finish up. In using up scraps of food they are not so imaginative as the peoples of some other countries, and British stews and “made-up dishes” – rissoles and the like – are not particularly distinguished. There are, however, two or three kinds of pie or meat-pudding which are peculiar to Britain and are good enough to be worth mentioning. One is steak-and-kidney pudding, which is made of chopped beef-steak and sheep’s kidney, encased in suet crust and steamed in a basin. Another is toad-in-the-hole, which is made of sausage embedded in a batter of milk, flour and eggs basked in the oven. There is also the humble cottage pie, which is simply minced beef or mutton, flavoured with onions, covered with a layer of mashed potatoes and baked until the potatoes are a nice brown.

Fish in Britain is seldom well cooked. The sea all round Britain yields a variety of excellent fishes, but as a rule they are unimaginatively boiled or fried, and the art of seasoning them in the cooking is not understood. The fish fried in oil to which the British working classes are especially addicted is definitely nasty, and has been an enemy of home cookery, since it can be bought everywhere in the big towns, ready cooked and at low prices. Except for trout, salmon and eels, British people will not eat fresh-water fish. As for vegetables, it must be admitted that, potatoes apart, they seldom get the treatment they deserve. Thanks to the rain-soaked soil, British vegetables are nearly all of excellent flavour, but they are commonly spoiled in the cooking. Cabbage is simply boiled – a method which renders it almost uneatable – while cauliflowers, leeks and marrows are usually smothered in a tasteless white sauce which is probably the “one sauce” scornfully referred to by Voltaire. The British are not great eaters of salads, though they have grown somewhat fonder of raw vegetables during the war years, thanks to the educational campaigns of the Ministry of Food. Except for salads, vegetables are always eaten with the meat, not separately.

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When one has described the midday meal one has also described, in its broadest outlines, the evening meal of the minority who call that meal “dinner”. Of course luncheon and dinner are not quite the same. Dinner is a more elaborate meal, and would always consist of at least three courses, since it would start with either soup or hors d’oeuvre. But there is no luncheon dish that is definitely not a dinner dish, or vice versa, and the enormously long dinner menus which were fashionable in the nineteenth century have been obsolete for two decades or thereabouts. Even before the war, a fairly elaborate dinner would normally consist of four or at most five courses. Very few meals included more than one meat course, and the practice of eating a “savoury”, usually a preparation of cheese or salt fish, after the sweet, was rapidly going out. On the other hand it is usual to drink more alcohol with the evening meal. Few British people drink much in the middle of the day – for those who drink at all, half a pint of beer would probably be the average – and still fewer drink wine, even if they can afford it. Port wine, traditionally associated with Britain and still imported in considerable quantities, is almost purely an after-dinner drink. Gin is drunk before meals, whisky afterwards. After dinner it is usual to drink one or two small cups of coffee: coffee is drunk after lunch as well, but probably a great majority of British people prefer to end that meal with a cup of tea.

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For the overwhelming majority of people, tea is in the invariable drink at the evening meal. It is very unusual to drink any alcohol at this meal. British working-people, in any case, do not often drink alcohol in their own homes. They like to bring home a few bottles of beer for midday dinner on Sundays, but for the most part their drinking is done in the public house, which serve as a kind of club. Many people drink yet another cup of tea with this final snack which is taken just before going to bed. This snack probably consists of cake, biscuits or bread-and-jam, though in the big towns, where the fried fish shops stay open until a late hour, it is common to end the day with fried fish and chipped potatoes.

The paper plate is the cherry on top

Finally, a word in praise of British bread. In general it is close-grained, rather sweet-flavoured bread, which remains good for three or four days after being baked. It is seen at its best in the kind of double loaf. Rye bread and barley bread are hardly eaten in Britain, but the wholemeal wheat bread is extremely good. The great virtue of British bread is that it is baked in small batches, in a rather primitive way, and therefore is not at all standardised. The bread from one baker may be quite different from another down the street, and one can range about from shop to shop until one is suited. It is a good general rule that small, old-fashioned shops make the best-flavoured bread. Throughout a great deal of the North of England the women prefer to bake their bread for themselves.

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This reminded me of the School Rumble hotpot episode.

posts meme , other people dont know its not a real thing

@186666326
>guaranteed replies
Not falling for that today.

Japs are just a bunch of elitists fucks, there's no science in slapping raw fish on plain rice, but they make it look like it's some kind of art.

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That was a lot of words for saying british food sucks unless you cook your own food and you don't suck.

Which hot dog is your favorite

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Coney honestly, just because chilli covers up the shit taste of hotdogs.

I prefer (precooked) stadium or beer brats.

Thank you for posting user, that was a good read. I'd read Orwell's piece on tea, but was unaware of this one.

NO FRANCE, I THOUGHT YOU WERE BETTER THAN THIS

There should be a hot dog anime where cute girls travel the world in search of delicious hotdogs to consume in a gratuitously provocative fashion.

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youtu.be/3fZYpYPlWYw

That wasn't even the full version of the essay.

>britishcouncil.org/organisation/policy-insight-research/defence-english-cooking

I need to go there in my next trip to America

>British (((cuisine)))

salt and oil are healthy
youtube.com/watch?v=amJ-ev8Ial8

Chicago dogs

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fucking loved that show

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Are they still making the films for it? I heard that Ange's Seiyuu is dead.

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I'm italian and I've literally never seen that garbage hot dog anywhere

i hope they still make the movies.

Honestly the Nips would unironically love classic Brit food, like pie and mash with jellied eels.

Or the old timey dishes of braised beef with raisins and mayonnaise sauce.

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>Nips insulting anyone else’s food
Kek

I think the majority of those are made up, because I dont know anyone in their right mind would eat the Idaho hot dog. I assume that hot dogs in Italy are prepared pretty much the same way as normal.

Britain always had shit food

kike cuisine is good user, dont compare them to angl*s

CHEESIE TOASTIES

based

Brazilian hot dogs are nothing like that.

Wait, but how does he get out without breaking the eggs?

>even in hotdog japan is winning
based

>love food
if you love yourself you won't consume any of that

I think it is Italian American

Mac 'n cheese

Pigs blood+fat+oats

Dumbass, it's not the place and origin of the hotdog, it's just the name of it. The only thing they have to do with the country they're named after is some gimmick spices that are thrown on it.

t. Butthurt bong

Yikes
Butthurt much bucko?

Good video subscribed thanks user