Thread: British Food Taking Over the US!

Originally Posted by Troy

Pheasant and partridge is still served in Norfolk and Lincs as is pigeon. However, British food is more commonly home cooked.

I now have a supply of game. Bought game mix the other day for a casserole, a mix of rabbit, hare, pheasant, venison, grouse and partridge - lovely meat and £7.95p / Kg all diced. The only downside was they forgot to mention it comes in 2.5Kg packs, weirdly.

Also do a 3 game bird roast for £7.45p, a wood pigeon inside a grouse inside a pheasant all deboned and ready for the oven, not had one yet but enough for 2 people - staggers me they can sell it so cheap - apparently most comes from left over kill from shoots locally which they get for next to nothing.

Just have to negotiate the odd lead pellet

Originally Posted by hallelujah

I'll set em up and you knock em in.

But at least get em bloody right!

Well done Hall...

Screw global warming, US politics and the Ukraine. it is threads like this, where our "superior" intellect gets a chance to shine

Originally Posted by hallelujah

Now tell me you wouldn't nail this Cheshire cheese and onion pie with a white wine and mustard sauce on the side

I wouldn't but that's because I would never order that. What is it with you UK folks and putting all your magic ingredients into casseroles then drench it with gravy, surround it with peas to make it look like a plate of baby food?

Originally Posted by Stumpy

I wouldn't but that's because I would never order that. What is it with you UK folks and putting all your magic ingredients into casseroles then drench it with gravy, surround it with peas to make it look like a plate of baby food?

Have you seen the state of dental care in the UK?

Originally Posted by Stumpy

I wouldn't but that's because I would never order that.

They will never get it, will they?

Originally Posted by Stumpy

I wouldn't but that's because I would never order that. What is it with you UK folks and putting all your magic ingredients into casseroles then drench it with gravy, surround it with peas to make it look like a plate of baby food?

Its quite shocking that pommy tucker what the fuck are they thinking when they start cooking this stuff?

Originally Posted by Buckaroo Banzai

Have you seen the state of dental care in the UK?

Yes i have. And its not pretty

Originally Posted by Stumpy

I wouldn't but that's because I would never order that. What is it with you UK folks and putting all your magic ingredients into casseroles then drench it with gravy, surround it with peas to make it look like a plate of baby food?

The finest Cheshire cheeses and white wine and ENGLISH mustard infused sauces aren't for everyone. For example, whereas the English gentleman and gentlelady have more refined palates, Seppo cavemen would much prefer a slab of dry, burnt meat.



Eating in America is like watching the Flintstones do lunch.

Originally Posted by Troy

BNeeded a pint to wash it down with too.

On that we can all agree...and there were a few of those.

Attachment 101272

I made sure to get a picture of the brewery cos it was a very pleasant ale indeed (it turns out it's made in house and is only available at Brunning and Price pubs).

Attachment 101273

So, although British food is clearly the bestest in the world, there are some disagreements between the limeys and the yanks as to how much the humble crisp butty will revolutionise the food scene over there.

We may disagree on the crisp butty. We may disagree on sauces and dry food. We may even disagree on beans on toast for God's sake, but surely we all agree that British ales are by far and away the most bestest superbest in the whole wide world?

Originally Posted by david44

Sorry Hal when you have had Pintxos Donostiak or visited Txoxo get back to us.

Or visit a real restaurant like Arzak or Lasarte if you need to look at the prices forget it, tasting lunch is $200+ plus drinks same


https://www.youtube.com/watch?v=-4_Jjb_RpMQ





Pintxos are just snacks served at the counter, but each beautifully created and presented

Pintxos Donostia - Google Search

Done pintxos many a time. In fact, we were just talking recently about a possible food trip to San Sebastian.

Perhaps I could introduce the locals to a little crisp butty with their vino?

Originally Posted by Topper

Brits invented internet porn?

I think he meant that they invented wanking with a crisp and butter bread roll

Originally Posted by Joe 90

I never normally frequent the butcher

Not surprising at all considering the state of the shoe leather you consume.

Originally Posted by hallelujah

Eating in America is like watching the Flintstones do lunch.

Thank the gods for that.

Originally Posted by hallelujah

but surely we all agree that British ales are by far and away the most bestest superbest in the whole wide world?

I prefer a fine trappist ale myself.

Originally Posted by bsnub

I prefer a fine trappist ale myself.

Where are you gonna find that in the States?

Originally Posted by Troy

Where are you gonna find that in the States?

How about this local bar I sometimes visit...

THE STUMBLING MONK - 31 Photos & 254 Reviews - 1635 E Olive Way, Seattle, Washington - Pubs - Phone Number - Yelp

Tons of bottle shops and bars sell Trappist ales here in Seattle. This is a big beer town, and we have more than 60 breweries here...

Map of Seattle Breweries and Top Beer Destinations

^ My bad, didn't know about the one in Massachusetts, although it's a long way from Seattle.

Belgium and Beyond: The Trappist Breweries and Beers • The Growler Guys

Originally Posted by Troy

My bad, didn't know about the one in Massachusetts, although it's a long way from Seattle.

You do know that Trappist ale is available in bottles, right?



I rather enjoy a Trappist "tribute" ale, and we have several here in Seattle.

^ Sorry, I thought we were talking about real beer.

Nothing compares to beer out of the tap. What next though British food taking over? Soon everyone will be wearing short peak caps and calling their boss guvna'.

Originally Posted by hallelujah

On that we can all agree...and there were a few of those.

Attachment 101272

I made sure to get a picture of the brewery cos it was a very pleasant ale indeed (it turns out it's made in house and is only available at Brunning and Price pubs).

Attachment 101273

So, although British food is clearly the bestest in the world, there are some disagreements between the limeys and the yanks as to how much the humble crisp butty will revolutionise the food scene over there.

We may disagree on the crisp butty. We may disagree on sauces and dry food. We may even disagree on beans on toast for God's sake, but surely we all agree that British ales are by far and away the most bestest superbest in the whole wide world?

Yes. Have to agree with the ales. The jellied eels, No.

Originally Posted by hallelujah

we were just talking recently about a possible food trip to San Sebastian.

Apart fromTskiji fish Market probably finest seafood in the world and if in a bar affordable

If going try Club Moto de Gipuzkoa or pm for places in the area.



Arzak and Berstegui are pricey and you'll need to book but memorable experiences on par with Nobu or Manoir aux quat' saisons

n-No need t pay silly prices Txoxo cooking clubs will serve delicious 4 course menu for under 0 euros and in rural Navarra 16 inc Wine Water but not the coffee and aperif which usual always come to 20 Eros around 18 pounds $22 or 700 baht for a banquet

Ulzama is my pick h3/4 way from San Sebastian to Pamplona my usual Ternera is around 60 Euros in a luxury terrace loacaton and half bottle and Rioja Reserva about the same.On the old pass over Belate is also Almondoz Venta and similar is Venta Etxlar where we held the Air France reunions

Rooms above superb value really need a car to get there

Hotel Venta de Ulzama, Ultzama – Updated 2023 Prices

Etlar is 20m south of the French Spanish frontier at Biraitou/Behobia a menu to die for for 500 baht the wine would cost mre than that in a Thai shop

MENU DEL DIA | Hotel Venta Etxalar

Of course tthe A la Carte at two or 2 times the tariff transports teh jaded palette into paradise as all similar establishments with Javeli wild boar, fruits of the seas and forests .Inimitable sopa de Mariscos made from prawn lobster crab cream saffron etc mousses, amuse bouches, crustades, Axoa and delights only reached with serious sex and drugs as Utd win t double in the backstreets of Lumpshire.
Sorbet rinse the Rape Salmon Steak lamb swordfish octupussy etc

Originally Posted by bsnub

They will never get it, will they?

we brits will take no food advice from you lot.




Our love of American food is making us sick and sad – here’s why
Britain has fallen hard for the US diet, which not only spells bad news for our waistlines, it’s also been linked with depression

30 April 2023 • 12:00pm


Chips with everything. Deep-pan pizza, fried chicken, tower burgers, fizzy drinks, crisps and sugary cereals. In the UK, 57 per cent of the food we eat is ultra-processed. We live in a country well-suited to producing fresh food: rich pastures for our animals, fertile soils for our crops. But we’ve fallen hard for SAD foods: the standard American diet.

What started in the 1950s with the allure of the American fridge, the drive-thru and the baked Alaska, now threatens to destroy the fabric of our society.

A diet of highly refined, high-sugar, high-fat and highly processed foods has proven toxic for humans; highly addictive but one that our bodies have not evolved to process.

The consequences in the US are already dire; 70 per cent of the population is overweight or obese, and 40 per cent have metabolic syndrome, which means they suffer from obesity, bad cholesterol or elevated blood sugar. Seventy-three thousand limbs are amputated every year in the US because of diabetes.

“There are lots of ways of describing the modern diet in high-income countries like the US and the UK,” says Dr Chris van Tulleken, author of Ultra-Processed People. “It’s high-fat, high-salt and high-sugar, but these ingredients have been combined into industrial products with exotic additives, which can’t really be described as food. They’re ultra-processed foods, a set of edible substances that are addictive for many and which are now linked to weight gain, early death and, yes – depression.”


The results of a study published this week suggest that eating too many fried snacks could make you depressed. The study was conducted by Chinese researchers, but based on a survey of 140,000 Brits, and it found that those who ate fried food regularly were 12 per cent more likely to have anxiety than those who didn’t.

The study, says van Tulleken, highlights the role of acrylamide, a molecule produced by deep frying, which is linked to brain inflammation. “But acrylamide is just one of the ways our modern diet makes us feel sad,” he explains. “The emulsifiers affect our microbiome in ways that make our guts leak and change the release of molecules from our friendly bugs that affect our brains.”


But perhaps the biggest effect is that many of us aren’t really in control of our consumption. “These foods are engineered to get around our bodies’ systems that tell us to stop.”

We’ve embraced the SAD diet in the UK faster than anywhere else in Europe, with the exception of Malta (an island with which the UK has long had a close alliance).

In 1950, 1 per cent of the UK population was obese. Today it’s 28 per cent. The corresponding figure is in the teens in Spain, Italy and France – although they are arguably on the same trajectory, just a little bit behind us. McDonald’s is now France’s biggest restaurant group.

The reasons the UK has led the way in adopting the SAD diet are two-fold, according to Henry Dimbleby, cofounder of the Leon restaurant chain and author of the National Food Strategy.

The first takes us back to the Industrial Revolution and the severing of Britons from our food culture. “We can track the disruption of our food system to when we moved into the city before any of those countries. We basically stopped producing our own food and produced textiles instead – and imported all of our food,” says Dimbleby, who has recently written Ravenous: How to Get Ourselves and Our Planet into Shape. France, for a contrasting example, didn’t reach the same percentage of urban population until the 1960s.


The UK’s situation has been further exacerbated by our special relationship with America, both glorifying its consumer culture and its free market, which has allowed companies to make money at the expense of our health.

“In this country, 85 per cent of the portfolios of the processed food companies are products that the World Health Organisation says are too unhealthy to market to children,” says Dimbleby.

It is not a simple question of willpower. These kinds of food are typically calorie-dense, low in soluble fibre and high in sugar and fat. “It gives you ecstasy and pleasure rewards from eating it, because we evolved to like that kind of stuff, and it doesn’t fill you up as quickly.”

They’re also cheap and convenient. “Refined wheat, sugar and vegetable oil are the cheapest foods,” says Dimbleby. “A lot of these foods are things mixed in different configurations with a little bit of flavour added.”

Global food security might be an issue for your fresh salad and vegetables, but, says Dimbleby: “Sadly the planet is going to be able to produce enough calories to keep enough people sick for a long time to come.”

As an NHS gastroenterologist, Dr Saliha Mahmood-Ahmed has spent her career working against the standard American diet and trying to educate patients about how to eat healthily.

Her new book, The Kitchen Prescription, which argues that food is medicine, contains over 100 recipes that are good for the gut.

While she thinks it would be misleading to say she never eats a red velvet cake or a burger and chips, they would only ever be an occasional treat. Not the everyday foods they’ve become for so many.

“Our bodies were created for periods of hunger and starvation. They’re made for processing plants and natural foods,” she says of the mismatch between our biology and SAD foods.

These foods have led to the disease of civilisation we see today: heart disease, strokes, high blood pressure, obesity, cholesterol problems and, it’s thought, certain cancers.

The irony, says Mahmood-Ahmed, is that doctors are still not trained to talk to patients about good eating patterns or to give dietary advice. “Despite us knowing that this is one of the key answers to preventing long-term disease. We don’t address the root cause.”


Her dual credentials as a doctor and chef – she won MasterChef in 2017 – mean she’s in a position to educate and guide people back towards a diet that is healthy and also tasty.

One that involves cooking from scratch and changing our palates. Coming from a South Asian background helps, says Mahmood-Ahmed, because she grew up in a strong food culture that was part of her family life. “I genuinely crave a papaya salad over burger and chips.”

Although the burger and chips give an immediate sense of comfort, Mahmood-Ahmed tries to tell her patients that they actually do very little for long-term sustenance.

“You’re getting an insulin spike and you’re not getting the beautiful phytonutrients that you get in food: the vitamins, the minerals and the polyphenolic compounds. All the fantastic things you get when you’re eating a rainbow.”

She has had patients tell her they’ve felt like a mental cloud has lifted when they’ve changed their dietary pattern. “Although there’s no scientific way of measuring that,” states Mahmood-Ahmed.

She’s seen people whose autoimmune health conditions have reversed because of what they perceive as changes in their food levels.

While change is possible, it’s also important not to blame people if they struggle to break free of their dependency on SAD foods, both from an economic and mental-health perspective.

“We know that because of the stigma associated with obesity, gaining weight is a risk factor for feeling sad,” says van Tulleken. “We need to reduce the shame around weight and start to understand that we are all victims of a food system designed to make us sick.”

He adds: “The beauty of this system from the perspective of a food producer is that most of us respond to stress and unhappiness by eating more of the food that causes the problem.”

Vanquishing the toxic interaction between our evolved appetite and the commercial incentives of food companies might seem like an impossible task, but experts believe it is possible.


Already, a first generation of weight-loss drugs promises to change our appetites. Although Dimbleby fears problems down the line. “We’ve seen with the Covid vaccine that side-effects for a few people lead to a negative reputation, which means people who really need them don’t take them.”

However, he believes that with the right focus from government and citizens, we can change our food culture. Not that he thinks the current Government is doing enough: having been the lead non-executive director at the Department for Environment, Food and Rural Affairs (Defra) for five years, Dimbleby left the role last month, claiming the Conservative party had been inactive in tackling obesity.

“We need to stop bombarding children 24/7 with food adverts. Also, culturally, in schools and hospitals and at home, we need to start cooking better.”

We can hardly afford not to. The former chief economist of the Bank of England, Andy Haldane, warned in November last year that the worsening health of the British people is holding back economic growth for the first time since the Industrial Revolution. Haldane, now the chief executive of the Royal Society of Arts, said more than a century of progress on health and wellbeing was going into reverse, with a direct impact on the economy and the cost of living crisis.

If you’re attempting to make a change in your own eating patterns, Mahmood-Ahmed cautions taking up a restrictive diet, in favour of eating a lot of whole foods.

“I’m not a vegetarian,” she says. “I eat a small amount of meat, but the majority of food I eat is fruit and veg, nuts and seeds, legumes and pulses and spices, all from scratch. The more we can do that, and the less we have sweet, sugary beverages and ultra-processed foods, the better it is for our long-term health.”

The American beige diet that’s making us all sick – and how to cut back

Originally Posted by taxexile

Seventy-three thousand limbs are amputated every year in the US because of diabetes.

Pray for Snubbles head