Why no English food restaurants in the USA?

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Message 1309429 - Posted: 23 Nov 2012, 19:58:11 UTC

Toad in the hole, heard of that? Bacon and onion dumpling?? Yum.

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Message 1309454 - Posted: 23 Nov 2012, 21:01:41 UTC

Chris, concentrate......








Toad in the hole = bubble and squeak on a full fat diet....
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Message 1309460 - Posted: 23 Nov 2012, 21:17:33 UTC - in response to Message 1309454.  

Chris, concentrate......








Toad in the hole = bubble and squeak on a full fat diet....

Didn't get the translation either.



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Message 1309462 - Posted: 23 Nov 2012, 21:20:50 UTC - in response to Message 1309460.  

Chris, concentrate......








Toad in the hole = bubble and squeak on a full fat diet....

Didn't get the translation either.

Yeah Me neither, of course right now, I'm not feeling so great...
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Message 1309463 - Posted: 23 Nov 2012, 21:21:36 UTC

Toad in the hole
Sausage, big fat sausages arranged in a sort of over grown Yorkshire pud
Bubble and Squeak, the same sausages in either mashed potatoes or batter (North/South dived), but with the added "delight" of boiled cabbage.




I'll allow the reader to decide why bubble and squeak is so called....
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Message 1309587 - Posted: 24 Nov 2012, 4:02:11 UTC
Last modified: 24 Nov 2012, 4:03:45 UTC

Toad in the hole, depending on who you speak to, can be made with all sorts of meat, although these days it is usually sausages.

My grandmother insisted it was left over cooked meat, my aunt, who now lives in New England, uses spam, but that was probably because she got spam as an extra from my Uncle before they were married. My mother used sausages but always cooked them first and then cut them into bite sized chunks before covering in batter.

Until recently, when it became a pre-cooked frozen dish, I don't know anyone north of Watford who even knew of Bubble and Squeak. In fact I think it was originaly only a London dish, probably from the East End.
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Message 1309596 - Posted: 24 Nov 2012, 4:42:54 UTC - in response to Message 1309587.  

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Message 1309626 - Posted: 24 Nov 2012, 6:54:48 UTC

Even more so if the cabbage is supplemented/replaced with sprouts...
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Message 1309635 - Posted: 24 Nov 2012, 7:17:49 UTC - in response to Message 1309626.  
Last modified: 24 Nov 2012, 7:22:40 UTC

Even more so if the cabbage is supplemented/replaced with sprouts...

Isn't that covered by some cruelty law, or failing that, could it classed as an NBC attack.

edit] I have just imagined the result if washed down with a pint of Newcastle Brown or similar.

edit2] and a couple of spoons of mushy peas.
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Message 1309642 - Posted: 24 Nov 2012, 7:57:09 UTC

Newcastle Brown, now there's an ale from the past.
Spied it in Sainsbury's the other day and decided to try a bottle. Not sure if they've changed the brew, but its still not the most palatable ale around, nor the most gassy....

I've only once had the sprout/cabbage version of bubble and squeak. That is one culinary experience that I would prefer not to repeat, ranking alongside sheep's eyes and witchetty grubs, but not quite as rank as tripe (in any form)
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Message 1309674 - Posted: 24 Nov 2012, 10:00:57 UTC

OY you guys, all that belong in the Cooking/Beer thread.
OK more off topic. I liked my Grandma's tripe. Off course in a sweet and sour sauce to cover it good.
What can I say.
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Message 1309742 - Posted: 24 Nov 2012, 12:26:19 UTC - in response to Message 1309674.  

OY you guys, all that belong in the Cooking/Beer thread.
OK more off topic. I liked my Grandma's tripe. Off course in a sweet and sour sauce to cover it good.
What can I say.

Oy yourself, go find your own national food site.

Now should I wash down this meal of Westfälische Schinken, Kartoffelsalat und Sauerkraut with a DAB or a Herforder Pils
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Message 1309915 - Posted: 24 Nov 2012, 20:47:03 UTC

Hmm, now given Uli is a German national who by choice lives in the USA which one should she choose?
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Message 1310010 - Posted: 25 Nov 2012, 1:26:22 UTC

If you haven't had one of these you haven't lived :)

Originating from where I was born/bred and continue to live, I shall be having one on new years. Nom nom nom :)

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Message 1310011 - Posted: 25 Nov 2012, 1:34:38 UTC - in response to Message 1310010.  

If you haven't had one of these you haven't lived :)

Originating from where I was born/bred and continue to live, I shall be having one on new years. Nom nom nom :)

Does sound interesting and different.
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Message 1310025 - Posted: 25 Nov 2012, 3:12:09 UTC - in response to Message 1310011.  

If you haven't had one of these you haven't lived :)

Originating from where I was born/bred and continue to live, I shall be having one on new years. Nom nom nom :)

Does sound interesting and different.



Sorry, I am not dying to try it.
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Message 1310063 - Posted: 25 Nov 2012, 6:38:08 UTC - in response to Message 1309742.  

OY you guys, all that belong in the Cooking/Beer thread.
OK more off topic. I liked my Grandma's tripe. Off course in a sweet and sour sauce to cover it good.
What can I say.

Oy yourself, go find your own national food site.

Now should I wash down this meal of Westfälische Schinken, Kartoffelsalat und Sauerkraut with a DAB or a Herforder Pils

Please yap
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Message 1310132 - Posted: 25 Nov 2012, 11:25:10 UTC

We have exactly two English food stores in Belgium and they're both in Brussels.
But no restaurants...
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Message 1330833 - Posted: 24 Jan 2013, 19:00:52 UTC

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Message 1330839 - Posted: 24 Jan 2013, 19:05:49 UTC

To answer the title of the thread; It's because we have no English people here. :-)
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