"Cooking in England, when well done, is superior to that of any other country in the world." Louis Eustache Ude 'Le Cuisinier français'
"England has no rival in the preparation of seasoned pork, and her famous bacon, the renown of which is enormous, constitutes one of the greatest discoveries in the science of gastronomy" - Auguste Escoffier 'Le Guide Culinaire'
ITT: We post Great British meals and other culinary achievements.
The 'bad reputation' of English food is product of a gross slandering campaign.
Jackson Sanchez
Actually it's because English food, outside the English Muffin, fucking sucks ass.
Brayden Sullivan
>American education.
Cut cold roast chicken or other meats into slices. Mix with minced tarragon and an onion. Mix all together with capers, olives, samphire, broombuds, mushrooms, oysters, lemon, orange, raisins, almonds, blue figs, Virginia potatoes, peas and red and white currants. Garnish with sliced oranges and lemons. Cover with oil and vinegar, beaten together. (From The Good Huswives Treasure, user, 1588–1660)
Samuel Rivera
A 'black' ham, wet-cured in molasses, coriander, juniper berries. Dried for about 3 months then smoked. The outside skin is distinctively black and shiny.
There is a persistent story that the cure originated in the household of the Lord of the manor of Bradenham in Buckinghamshire in the late 1700's or early 1800's. However, along with the general suspicion about anything in the food line having aristocratic connections, the Lord of the Manor of Bradenham in the early 19th Century was Isaac D'Israeli, father to the Victorian prime minister, a noted essayist and leading light of the Jewish Reform movement, who was probably not an enthusiast for pork products.
It is also said that a former employee of the Manor established a ham business using the receipt at Chippenham in Wiltshire, from whence it migrated to the Dukeshill company of Telford in Shropshire.
Nicholas Carter
fish an' chips innit mate lemme get some scraps too bruv.
Leo Miller
Colonel Skinner's chutney The original recipe instructs that the filled jars of chutney be placed out in the sun for a fortnight! I have made the rather necessary amendments. Quantity: approximately 2 lb 12 oz dried mangoes½ lb salt (original) 1/4 lb garlic, smashed, measurement; see peeled and chopped Notes below and adjust ½ lb unrefined brown sugar to taste) ½ lb fresh ginger root, ¼ lb chillies (original peeled and chopped measurement, adjust to taste) ½ lb raisins 2 pints distilled vinegar 1 Use a food processor with a metal blade to grind all the ingredients (except the vinegar) in several batches, accumulating everything in a large preserving pan. 2 Add the vinegar and stir well. Bring to a boil over moderate heat. Reduce the heat and let the chutney simmer for 1 hour. 3 While it is still warm, transfer it into sterilized jars and seal. Notes: If you find the dried mangoes too tough to be handled in your processor, you may first soak them until they are pliable. Squeeze out the excess liquid before placing them in the container. The original quantity of salt, which I have given here, seems excessive. It may have been necessary for its preservative qualities in the Indian climate. I suggest you reduce it to your own liking, but do not omit it altogether. Similarly, the chillies are of a quantity to make the chutney quite fiery, but that was how ex-colonials of old liked it. Please adjust accordingly.
The son of a British Army officer and his Rajput wife, James Skinner (1778-1841, known as 'Sikander Sahib') founded the irregular cavalry called 'Skinner's Horse' or the 'Yellow Boys' after their distinctive uniform, the most famous cavalry regiment in the India of the Raj. Brought up by Christian and Hindu parents, he married a Muslim and, true to his background, gave thanks for his recovery from battle wounds by building a church, a mosque and a temple in Delhi.
Evan Cruz
The 1803 "The History of the Grubthorpe Family Or the Old Bachelor and His Sister Penelope" has: First course, a dish of mackerel and gooseberry sauce, and marvelously good eating, for those who are neither hungry nor dainty. Besides, you know we don’t visit our friends for the sake of eating and drinking. There is old-maidishness in the look of mackerel, -not that they are very demure looking fish, but they are neat, and prim, and very insipid withal. Yet considering how rapidly they increase and multiply one should infer that celibacy is much in vogue among them.
GOOSEBERRY SAUCE FOR BOILED MACKEREL.
429. INGREDIENTS. - 1 pint of green gooseberries, 3 tablespoonfuls of Bechamel, No. 367 (veal gravy may be substituted for this), 2 oz. of fresh butter; seasoning to taste of salt, pepper, and grated nutmeg.
Mode. Boil the gooseberries in water until quite tender; strain them, and rub them through a sieve. Put into a saucepan the Bechamel or gravy, with the butter and seasoning; add the pulp from the gooseberries, mix all well together, and heat gradually through. A little pounded sugar added to this sauce is by many persons considered an improvement, as the saccharine matter takes off the extreme acidity of the unripe fruit.
Time. Boil the gooseberries from 20 minutes to½ hour. Sufficient, this quantity, for a large dish of mackerel. Seasonable, from May to July.
Mason Gonzalez
ROFL
Samuel Turner
POTTED BEEF. Take two pounds of the fillet out of the inside of a rump of beef and two pounds of best fat bacon. Cut them small, put them into a marble mortar, add to them a small quantity of parsley, thyme, savory, four eschalots chopped fine, some pepper, salt, two spoonfuls of essence of ham, a spoonful of mushroom powder, sifted mace, cloves, and allspice, a little of each, two eggs beaten, and a gill of rhenish wine. Pound all well together till quite fine; then fill small pots with the mixture, cover with paper, bake it very gently for forty minutes, and when cold cover with clarified butter.
Jaxon Hernandez
>As American as apple pi-
Chase James
>as the saccharine matter takes off the extreme acidity of the unripe fruit.
Seasoning: 4½lbs Salt 2lbs White pepper ½oz Rubbed Parsley 1oz Rubbed Thyme ¾oz Ground Mace ¾oz Ground Nutmeg Use at ½oz per pound of pudding mixture.
Mix well and chop fine, fill into wide hog or narrow bullock casings. Boil ½ hour and place into cold water 'till cold.
Ian Martin
I think the bad reputation is only because english cuisine is mostly popular cuisine everyone can cook instead of "fine" shit like france.
Hunter Parker
God forbid you have to learn how to cook better to produce better meals, right? Fancy pants highfalutin good-for-nothing Frenchies!
Chase Walker
How about post the food photo? its interesting but you don't really see it
Tyler Fisher
...
Joshua Barnes
Here's a nicer picture of it being prepared and cooked. It's basically a sausage, and Southwest England's version of haggis.
Jace Gray
Comfy
Isaiah James
The British didn't need to cultivate a sense of cultural superiority, they already had it. The French are forever asspained about the global cultural supremacy of the Anglosphere. As the longstanding great power of continental Europe, they imagined that destiny belonged to them
Daniel Foster
Enriched biscuits made for the Easter festival. The most traditional types, recorded from the start of the 20thCent are a round fruited shortcake, usually with spices including cinnamon. There is a certain tradition, especially in Bristol and the Westcountry, of flavouring Easter Biscuits with Oil of Cassia - a cinnamon extract - partly in the belief that this oil was used to embalm Jesus.
The more recent practice of making Easter Biscuits in springtime shapes decorated with sugar-ice etc we first find mentioned in a 1949 edition of 'Homes and Gardens' magazine.
EASTER BISCUITS Ingredients 100g organic golden caster sugar 1 organic egg ½ tsp baking powder 80g currants 100g soft butter 250g plain flour 2 tbsp milk tiny drop of oil of cassia or 1 tsp mixed spice
Method Heat your oven to 200°C. Put greaseproof paper on a big baking tray. Beat the sugar and butter together until soft and fluffy. Add the egg and whip until fully incorporated. Fold in the flour, baking powder and spice. Gently mix the lot together whilst adding the milk, tweak your quota of milk to yield a roll-out-able dough. Lastly, knead in the currants. On a floured table, roll your dough to about 5mm thick. Stamp out your biscuits with a pretty cutter and lay on the tray. Bake until the edges just start to turn golden and they have the tiniest bit of colour underneath (about 12 minutes) and remove immediately. Sprinkle with caster sugar while still hot, then allow to cool.
Justin Ross
lol, only a total neckbeard would claim this sounds appealing
Mason Scott
It's fucking delicious.
Jayden Bell
Any conglomerate of chopped, shallow-fried, left-overs from a previous day's meat dinner. Now most usually a dish, typically of potato and cabbage, fried into a browned patty.
BUBBLE-AND-SQUEAK (Cold Meat Cookery). 616. INGREDIENTS: A few thin slices of cold boiled beef; butter, cabbage, 1 sliced onion, pepper and salt to taste. Mode: Fry the slices of beef gently in a little butter, taking care not to dry them up. Lay them on a flat dish, and cover with fried greens. The greens may be prepared from cabbage sprouts or green savoys. They should be boiled till tender, well drained, minced, and placed, till quite hot, in a frying-pan, with butter, a sliced onion, and seasoning of pepper and salt. When the onion is done, it is ready to serve. Time: Altogether,½ hour. Average cost: exclusive of the cold beef, 3d. Seasonable: at any time.
Jackson Richardson
Get BTFO by
Brandon Hill
samefriend, in before "screenshots"
Tyler Wright
>great British food
William Bell
English cuisine was quite well regarded in the 19th and early 20th century. What killed it for decades to come was the fall of the British empire and rationing during and after WWII.
Juan Gomez
WILTSHIRE CHEESE. This is made of new milk, a little lowered with water and skim milk. The curd is first broken with the hand and dish, care being taken to let the whey run off gradually, to prevent its carrying away with it the fat of[486] the cowl. For thin cheese the curd is not broken so fine as in Gloucestershire; for thick cheese it is crushed finer still. The whey is poured off as it rises, and the curd pressed down. The mass is then pared down three or four times over, in slices about an inch thick, in order to extract all the whey from it, and then it is pressed and scalded as before. After separating the whey, the curd is sometimes broken again, and salted in the cowl; and at others it is taken warm out of the liquor, and salted in the vat. Thin cheeses are placed in one layer, with a small handful of salt; and thick ones in two layers, with two handfuls of salt; the salt being spread and rubbed uniformly among the curd.
Benjamin James
Is that rillettes ? Oh fuck off Britain.
Landon Bailey
>Virgina potatoes >"""""""""British food""""""""
fucking yourself before you shrek yourself that bad again retard
Oliver Garcia
Are you guys twelve? Have you ever picked up a food history book in your lives? Have you ever even read a fucking cookbook that wasn't written in the past fifty years? Have you ever read a book at all?
Nathan Lee
Are you telling me that the French somehow trademarked shredded meat preserved with fat and salt, and if it weren't for them nobody would have thought of it?
Landon Nguyen
They made a doge meme cookbook?
Connor Jackson
you clearly didn't yourself.
Bentley Scott
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390
Take good broth and put in an earthenware pot, take fine white flour and make with it a paste with water, and make from that foils as thin as paper with a roller, dry them hard and seethe them in the broth. Take grated soft cheese and lay it in dishes with spice powder, and lay over it the pasta layers as many and as thick as you wish, and above powder and cheese, and so two or three times, & serve it forth.
This dish has been claimed as the origin of Lasagne, being layers of pasta with a stewed meat broth and a cheese sauce. It is more likely that the Old English 'Loseyns' and Italian 'Lasagne' both derive from the layered pasta 'lagana' dishes known to the Romans and as far back as the 1st century BC writings of Horace
Bentley Walker
British food is honestly good food for Britain - a rainy, cold country with a fairly hardworking people. It's very comfy during rainy days.
Jacob Wood
Americans, stop doing this.
Easton Morris
Is le British food is bad the biggest reddit meme ever, or is it that pineapple on pizza isn't a travesty?
Leo Cook
Bong here. I think a lot of the bad reputation comes from how lazy a cook the average British pleb is. Traditionally loads of people were quite content to serve really boring shit, usually heavily overcooked. I think this: is quite true. We're getting better though.
Jason Nguyen
It's been going on since long before the internet.
Mostly due to ignorant americans confusing working class food designed to give a day's calories on minimal budget with actual food culture, and shitty memes and theme restaurants with culture.
It's like those american-themed diners being representative of american food culture. > Burger > Burger and fries > Burger with cheese > CHEESE DOG > Special curly fries > Fuckhuge burger taller than your mouth is able to fit > Pulled pork > Fried chicken > Burger without cheese > No-carb option; burger without a bun!
