Post #69966
2025-12-16 16:50 UTC
Replies (6)
-
@Zombiepirate@lemmy.world 2025-12-16 17:05
A full English breakfast is one of the best meals in the world.
-
@rumba@lemmy.zip 2025-12-16 17:16
I was in London for a couple of days, Ate at a hotel, a couple cafes, two pubs, a chip shop with one hell of a line. I must have missed something; flavors were low-key, under-seasoned, and under-spiced. The closest thing I got to flavor was breakfast; the sausage was decent, I think you fully understand sausage there. The beans and eggs were just kinda meh. Then you have places like this catering to local tastes. oldelpaso.co.uk/…/extra-mild-super-tasty-fajita-k… I think things are changing. People are starting to crave a little more spice. There’s no lack of curry shops with plenty of spice, but they’re not strictly British food.
-
@sharkfucker420@lemmy.ml 2025-12-16 18:12
Look I have been to britain and the best british food I had was indian. “Indigenous” British food is rarely anything special. It isn’t usually god awful but I’ve never had British food that made me want to eat it again
-
@exasperation@lemmy.dbzer0.com 2025-12-16 19:32
British food is unironically great, and the stereotype is based on experiences during WW2 rationing I think this overstates things. A substantial number of countries have their modern culinary culture defined in the post-war decades, though. Japanese culinary identity came together after World War II, and many of the dishes and traditions defining their cuisine are recently invented or have evolved considerably during the post-war period: the popularization and evolution of ramen, katsu, Japanese curry, yakitori, etc. Even ancient traditions like sushi and Modern Japanese food draws a lot of influence from classic pre-war cuisine, but the food itself is very different from what was eaten before the war. Even French cuisine underwent a revolution with nouvelle cuisine, heavily influenced by Japanese kaiseki traditions. Before the 20th century, French cuisine was about heavy sauces covering rich, slow-cooked foods (see for example the duck press and how that was used), and it took a few waves of new chefs pushing back against the orthodoxy to emphasize lighter, fresher ingredients. The most notable wave happened in the 1960’s, when Paul Bocuse and others brought in small, lighter courses as the pinnacle of fine dining. Korean, Italian (both northern and southern), and American culinary traditions changed pretty significantly in the second half of the 20th century, as well, through changes in food supply chains, political or economic changes, etc. And that’s true of a lot of places. Britain’s inability to shake off an 80-year-old culinary reputation comes in large part from simply failing to keep up with other more food-centered cultures that continually reinvent themselves and build on that classic foundation. Some of the criticism is unfair, of course, but it’s not enough to point at how things were 100 years ago as if that has bearing on what is experienced today.
-
@morphballganon@mtgzone.com 2025-12-16 20:03
My wife was just telling me about unironic british abominations on tiktok
-
@Johnmannesca@lemmy.world 2025-12-16 21:52
We don’t all obviously spray cheese from a can, some of us are from or near Wisconsin, the place where Monroe cheese is from, which is to say very well regarded in the international community. Whatever bad things Americans did to cheese is basically either a Republican’s doing or the interests of companies like Kraft or Nabisco who are cheap and want to can a product that lasts without refrigeration. See also, Old English cheese spread.