British Barbecues

[The Social Smokers]

But I think we have to give it a British edge, rather than just import it. So Jerk Chicken yes, but let's try something other than rice 'n' peas to serve with it.

Does that work for you?

Roast potatoes?

[Pecker]

BTW, with roast beef you can have mustard (the condiment), which we've had for 800 years or so.

Horseradish has been used as an ingredient in many cultures, but making it into a creamed sauce appears to be a completely Briish inovation.

Steve W

[keith157]

Burgers and sausages.

I think we should claim back the humburger.

Okay, it's originally German. But the first mention of it in an American publication was in a menu from 1826 for Delmonico's restaurant in New York. The first mention in print in the UK is Glasse's The Art of Cookery Made Plain and Easy from 1757. So, we owe McDonalds nowt!

Sausages too have been part of British culture for well over a thousand years, and wood have been cooked for most of their history over an open fire of coals or wood. And whilst burnt bangers are a staple of every bad British barbecue, a truly great British sausage is an absolute delight.

Steve W

If you define a hamburger as minced and seasoned meat cooked in a "disc" shape and served in bread then they were serving them in the Colisseum in Ancient Rome after the games. So that answers thew question, if you are Germannic, of "What did the Romans do for me"?
Couldn't agree more about a good well made sausage being delightful.

[keith157]

But I think we have to give it a British edge, rather than just import it. So Jerk Chicken yes, but let's try something other than rice 'n' peas to serve with it.

Does that work for you?

Roast potatoes?

Ting, it's always Rice and peas and ting

[The Social Smokers]

But I think we have to give it a British edge, rather than just import it. So Jerk Chicken yes, but let's try something other than rice 'n' peas to serve with it.

Does that work for you?

Roast potatoes?

Ting, it's always Rice and peas and ting

[thelawnet]

But I think we have to give it a British edge, rather than just import it. So Jerk Chicken yes, but let's try something other than rice 'n' peas to serve with it.

Does that work for you?

Not really no. I cringed as I watched Raymond Blanc butcher som tam (Thai Papaya salad) with pomegranate seeds (which aren't British). Sorry Raymond, there's a little old lady in Bangkok who makes this dish a hundred times per day, to order, and you shouldn't mess with it. Let people eat the authentic food please.

And here's Jamie Oliver bowdlerising chicken satay
http://www.foodnetwork.ca/recipes/Salad ... shid=11976

Come on man, they sell sweet soy sauce in Waitrose now, every supermarket in the country sells lemongrass, there's no excuse for that.

Gordon Ramsay did Asia a while ago and he had sufficient humility to realise that the local cooks cook their food much better than he cook their food. Let's not mess.

I don't think English food is that wonderful, although I do like a bit of offal, but what I like here is that we have ready access to much greater cuisines than our own and we aren't stuck eating our own food every day.

[The Social Smokers]

But I think we have to give it a British edge, rather than just import it. So Jerk Chicken yes, but let's try something other than rice 'n' peas to serve with it.

Does that work for you?

Not really no. I cringed as I watched Raymond Blanc butcher som tam (Thai Papaya salad) with pomegranate seeds (which aren't British). Sorry Raymond, there's a little old lady in Bangkok who makes this dish a hundred times per day, to order, and you shouldn't mess with it. Let people eat the authentic food please.

And here's Jamie Oliver bowdlerising chicken satay
http://www.foodnetwork.ca/recipes/Salad ... shid=11976

Come on man, they sell sweet soy sauce in Waitrose now, every supermarket in the country sells lemongrass, there's no excuse for that.

Gordon Ramsay did Asia a while ago and he had sufficient humility to realise that the local cooks cook their food much better than he cook their food. Let's not mess.

I don't think English food is that wonderful, although I do like a bit of offal, but what I like here is that we have ready access to much greater cuisines than our own and we aren't stuck eating our own food every day.

I think you are right. There's a reason we adopt cuisines from other countries...

Sunday Roast and Fish and Chips is the only British Food worth eating.

[London Irish]

Think traditional British food worth eating goes beyond roast dinners and fish & chips.....

[Pecker]

I think you are right. There's a reason we adopt cuisines from other countries...

Sunday Roast and Fish and Chips is the only British Food worth eating.

I only half agree.

As I said earlier, we had an excellent culinary tradition, which was paused by the industrial revolution. But we're now back as leaders in world cuisine. British chefs and restaurants are noted as some of the finest in the world, often drawing on old 'lost' classics, but other times just using all the things the find from around the world and being inventive.

You can't just say "British food is bad" or "British food is good" - you have to qualify that. Britain lost its culinary heritage for hundreds of years, but is now reclaining it.

As much of our heritage comes from a time where almost all food was cooked over open fires, I believe that barbecuing should be a big part of that.

And there's a hell of a lot more to our culinary heritage than fish & chips and roast beef.

I'll try to post more later, but one of the experts on this is Anton Mosimann. He's Swiss, and came to the UK to work in The Dorchester when he was 28 years old. His philosophy was that he knew that Britain had a laughable reputation for cooking, but he couldn't understand it as it also produced some of the finest ingredients in the world.

He set about reaearching our heritage and traditions, and trying to find as many recipes as he could. He based the cuisine of The Dorchester entirely on the British traditions he'd found.

The result? The Dorchester became the first restaurant outside France to gain two Michelin stars.

And no, he didn't do that by just serving fish & chips every night.

Steve W

[Pecker]

But I think we have to give it a British edge, rather than just import it. So Jerk Chicken yes, but let's try something other than rice 'n' peas to serve with it.

Does that work for you?

Roast potatoes?

Ting, it's always Rice and peas and ting

I've seen you in your pants and ting.



Steve W