Haifisch posted:

freelop posted:

Make those runny yolks and that's a winning breakfast

Tashilicious posted:

Just like to present this typically Quebecois diner food.

You can also, if you want, get a pizza poutine (replace spag with a poutine), or a pizza ceasar (same but with a ceasar salad (I also like to call it a deconstructed BLT with cheese))

Tashilicious posted:

Just like to present this typically Quebecois diner food.

You can also, if you want, get a pizza poutine (replace spag with a poutine), or a pizza ceasar (same but with a ceasar salad (I also like to call it a deconstructed BLT with cheese))

Tashilicious posted:

Just like to present this typically Quebecois diner food.

You can also, if you want, get a pizza poutine (replace spag with a poutine), or a pizza ceasar (same but with a ceasar salad (I also like to call it a deconstructed BLT with cheese))

sneakyfrog posted:

would without shame or remorse

AlbieQuirky posted:

I would never stop eating that.

PurpleXVI posted:

Would and would order seconds.

Sandwich Anarchist posted:

KHLAV KALASHNIKOV posted:

Okay so what did this look like before DeepDream
also: give me all the Quebecois pizzaghetti rite now

KHLAV KALASHNIKOV posted:

Okay so what did this look like before DeepDream
also: give me all the Quebecois pizzaghetti rite now

Bogus Adventure posted:

This rules, and I would eat it every day without regret

sneakyfrog posted:

would without shame or remorse

AlbieQuirky posted:

I would never stop eating that.

PurpleXVI posted:

Would and would order seconds.

RareAcumen posted:

And if you eat there enough to become a regular you can just flag down the waiter and go 'Ey, pizza pasta!'

quote:

We have heard a good deal of talk in recent years about the desirability of attracting foreign tourists to this country. It is well known that England’s two worst faults, from a foreign visitor’s point of view, are the gloom of our Sundays and the difficulty of buying a drink.

Both of these are due of fanatical minorities who will need a lot of quelling, including extensive legislation. But there is one point on which public opinion could bring about a rapid change for the better: I mean cooking.

It is commonly said, even by the English themselves, that English cooking is the worst in the world. It is supposed to be not merely incompetent, but also imitative, and I even read quite recently, in a book by a French writer, the remark: ‘The best English cooking is, of course, simply French cooking.’

Now that is simply not true, as anyone who has lived long abroad will know, there is a whole host of delicacies which it is quite impossible to obtain outside the English-speaking countries. No doubt the list could be added to, but here are some of the things that I myself have sought for in foreign countries and failed to find.

First of all, kippers, Yorkshire pudding, Devonshire cream, muffins and crumpets. Then a list of puddings that would be interminable if I gave it in full: I will pick out for special mention Christmas pudding, treacle tart and apple dumplings. Then an almost equally long list of cakes: for instance, dark plum cake (such as you used to get at Buzzard’s before the war), short-bread and saffron buns. Also innumerable kinds of biscuit, which exist, of course, elsewhere, but are generally admitted to be better and crisper in England.

Then there are the various ways of cooking potatoes that are peculiar to our own country. Where else do you see potatoes roasted under the joint, which is far and away the best way of cooking them? Or the delicious potato cakes that you get in the north of England? And it is far better to cook new potatoes in the English way — that is, boiled with mint and then served with a little melted butter or margarine — than to fry them as is done in most countries.

Then there are the various sauces peculiar to England. For instance, bread sauce, horse-radish sauce, mint sauce and apple sauce; not to mention redcurrant jelly, which is excellent with mutton as well as with hare, and various kinds of sweet pickle, which we seem to have in greater profusion than most countries.

What else? Outside these islands I have never seen a haggis, except one that came out of a tin, nor Dublin prawns, nor Oxford marmalade, nor several other kinds of jam (marrow jam and bramble jelly, for instance), nor sausages of quite the same kind as ours.

Then there are the English cheeses. There are not many of them but I fancy Stilton is the best cheese of its type in the world, with Wensleydale not far behind. English apples are also outstandingly good, particularly the Cox’s Orange Pippin.

And finally, I would like to put in a word for English bread. All the bread is good, from the enormous Jewish loaves flavoured with caraway seeds to the Russian rye bread which is the colour of black treacle. Still, if there is anything quite as good as the soft part of the crust from an English cottage loaf (how soon shall we be seeing cottage loaves again?) I do not know of it.

No doubt some of the things I have named above could be obtained in continental Europe, just as it is possible in London to obtain vodka or bird’s nest soup. But they are all native to our shores, and over huge areas they are literally unheard of.

South of, say, Brussels, I do not imagine that you would succeed in getting hold of a suet pudding. In French there is not even a word that exactly translates ‘suet’. The French, also, never use mint in cookery and do not use black currants except as a basis of a drink.

It will be seen that we have no cause to be ashamed of our cookery, so far as originality goes or so far as the ingredients go. And yet it must be admitted that there is a serious snag from the foreign visitor’s point of view. This is, that you practically don’t find good English cooking outside a private house. If you want, say, a good, rich slice of Yorkshire pudding you are more likely to get it in the poorest English home than in a restaurant, which is where the visitor necessarily eats most of his meals.

It is a fact that restaurants which are distinctively English and which also sell good food are very hard to find. Pubs, as a rule, sell no food at all, other than potato crisps and tasteless sandwiches. The expensive restaurants and hotels almost all imitate French cookery and write their menus in French, while if you want a good cheap meal you gravitate naturally towards a Greek, Italian or Chinese restaurant. We are not likely to succeed in attracting tourists while England is thought of as a country of bad food and unintelligible by-laws. At present one cannot do much about it, but sooner or later rationing will come to an end, and then will be the moment for our national cookery to revive. It is not a law of nature that every restaurant in England should be either foreign or bad, and the first step towards an improvement will be a less long-suffering attitude in the British public itself.

Tunicate posted:

It only looks bad because the color balance is off.

Tashilicious posted:

Just like to present this typically Quebecois diner food.

You can also, if you want, get a pizza poutine (replace spag with a poutine), or a pizza ceasar (same but with a ceasar salad (I also like to call it a deconstructed BLT with cheese))

Zenithe posted:

If there's a more hwhite thing written I haven't seen it.


written by George Orwell

LORD OF BOOTY posted:

ehhhh

contextually, this is him being insanely horny on main for British food because WWII was about to end and he was excited to get to eat wild poo poo again, it's fair enough honestly

Ibblebibble posted:

Ibblebibble posted:

Ibblebibble posted:

Ibblebibble posted:

Zenithe posted:

If there's a more hwhite thing written I haven't seen it.


written by George Orwell

Ibblebibble posted:

Ibblebibble posted:

Ibblebibble posted:

Samovar posted:

Boak

Data Graham posted:

Ah yes, the rarely ordered “Cincinnati chili six ways”

Bogus Adventure posted:

This is kind of cheating, but I remember hearing about this during my time in Japan.



Maaaaaybe because the dude running this shop is an ex-pornstar who ate poo poo for the equivalent of $100 USD

https://www.youtube.com/watch?v=P70wnmBmVcQ

Otana posted:

I thought this was gonna be one of those "haha look it's shaped like a turd" places but the reality was so much worse. I wonder how much of the repulsion is the actual flavor and how much is psychological?

Bogus Adventure posted:

This is kind of cheating, but I remember hearing about this during my time in Japan.



Maaaaaybe because the dude running this shop is an ex-pornstar who ate poo poo for the equivalent of $100 USD

https://www.youtube.com/watch?v=P70wnmBmVcQ

CzarChasm posted:

You used to be able to buy generic (non name brand) products in the stores that were simply labeled like that. No colors, no nutritional info, no barcode. Just white paper and BEANS in a font that looked like what is stamped on army crates. They phased that out pretty early in my childhood. I kind of miss it.

angerbeet posted:

Canada still has this, they've recently done a gimmicky beer launch because the premier of Ontario ran on a campaign where he promised a "buck a beer" strategy, like a kid running for class president promising water fountains that have coke instead of water. Of course, almost no breweries were like "yes I want to make less money!" and so basically no one is selling a beer for a buck - except No Name, which is just for a long weekend.

Anyway