Expat Food

[Storekeeper]

Thanks but no thanks. I’ll pass on that Armstrong.

[Topper]

I'd be willing to give pan fried sprouts a try if they were fried in bacon grease. Bacon makes everything better.

[DrWilly]

I'd be willing to give pan fried sprouts a try if they were fried in bacon grease. Bacon makes everything better.

No argument from me.

[helge]

To this day I never understood why anyone would prefer a processed butter flavored margarine type spread over real butter.

Not me

Lurpak,lurpak, lurpak

I think people years back reacted to some silly ass study by 5 doctors in a lab in nowhere land that real butter will kill

Tastes so good that it's easy to overdo.

50 % fat ?

so out came all these vegetable oil spreads which funnily enough cost almost, if not more, than plain old real butter

Eh ?

Not around here.

and are worse for you.

Doubt that

It gave new businesses opportunities to establish selling their processed BS food

That sounds right

[armstrong]

Suit yourselves.

[cyrille]

I hope to find time this weekend to try out Tax's sprout recipe.

It can't be worse than Topper's plan to turn sprouts into fast food junk by frying them in bacon fat.

There will be cheese from an aerosol involved soon, I'm sure of it.

[PAG]

It can't be worse than Topper's plan to turn sprouts into fast food junk by frying them in bacon fat.

There will be cheese from an aerosol involved soon, I'm sure of it.

I've heard of sprouts with bacon before, but never actually had. Quite a few recipes out there, mainly for the North American market it appears including this one as well as others that feature maple syrup as an ingredient:

Brussels Sprouts with Bacon: Food Network Recipe | Sunny Anderson | Food Network

[cyrille]

Maple syrup

[david44]

There will be cheese from an aerosol involved soon, I'm sure of it.

A real aerosole has his finger on the button, post up a spray go on I'll green ya in advance, you photo threads are famous

[Topper]

've heard of sprouts with bacon before, but never actually had. Quite a few recipes out there, mainly for the North American market it appears including this one as well as others that feature maple syrup as an ingredient:

I had a girlfriend that would saute collard greens in bacon grease, twas pretty good and hid most of the bitterness.

[DrWilly]

I've heard of sprouts with bacon before, but never actually had. Quite a few recipes out there, mainly for the North American market it appears including this one as well as others that feature maple syrup as an ingredient:

Brussels Sprouts with Bacon: Food Network Recipe | Sunny Anderson | Food Network

My Irish mam would make sprouts sautéed with small pieces of bacon (not crispy, Uk style)

[Topper]

Armstrong, I'd love to try the pickled onion chips. Could you save me a bag? I'll be around at New Year's.

[DrWilly]

I saw some roast lamb chops chips the other day (but I wasn't remote to buy them)

[tomcat]

I had a girlfriend that would saute collard greens in bacon grease

...that's exactly how a Black friend prepared her collards (adding a little water from time to time to steam the greens): delicious....

[Switch]

Why has this thread drifted away from the OPs intended course?

Is it because it’s being hijacked by North American foodies again?

I admit I baulked at some of the prices displayed, but I soon realised that I used to do similar when I lived there.
Similar because I could source similar western produce, at similar prices from Thai stores specialised in expat foods. Kettle chips are a decent substitute for Walkers crisps and a similar price too. I never saw Jaffa cakes unless someone bought a packet back from UK, but I can usually buy digestive and rich tea biscuits, at imported prices. What the hell, it’s just to satisfy the occasional craving for a familiar product.

The same applies to Lurpack butter. Standard variety, or spreadable but yet again, at inflated prices. No problem, it’s a luxury I allow myself to indulge in a little bit of back home.

As for sprouts, disgusting things. Why waste bacon on such foolishness? As a child with a northern working class upbringing, I remember everyone’s house positively wreaked of the smell of boiled cabbage. Just the memory of that smell is enough to make me sick at the thought of eating it.

Were it not for my mothers patience and entreaties, I would never be persuaded to try raw washed cabbage with salt sprinkled on it. In post war years even the working class had gardens or allotments, so veg was cheap and mostly home grown. My childhood was marred by that, and my dislike of vegetables in general. Carrots and peas were fine even uncooked. Swede, only if mashed.
Anything to escape the emetic vapor of boiled cabbage.
Rant over.

[cyrille]

a Black friend

Are you not using the term 'negro' anymore?

[Backspin]

I honestly think it's about the food that reminds us of where we grew up, what Mom cooked or what we ate on a special night out.

Tom is Italian-American. He grew up in a household that featured Italian food. I grew up in a trailer trash household where money was tight so food tended to be of a lesser quality, I still have nightmares about liver, peas and the devil's balls, brussel sprouts.

It's about diversity...when we went to the grandparent's house, it was steak and seafood (mostly oysters and shrimp shucked and shelled by my uncle and I). To this day, I don't care for steak, but would gladly slop down raw oysters...because that's what I did when mom and dad didn't have money, only we had to knock the oysters off the rocks under a pier.

It's all cool. I've learned about chip sandwiches here and have a new concoction for the ultimate in drunk food coming soon.

The devil's balls haha. My mom served brussel sprouts a few times. My dad said they smelled like an old pair of socks . You know it's bad when your dad is joining in on bashing the food. But I guess some ppl like em.

[cyrille]

Did you have to agree with everything he said before he fired you?