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British Food In
The Countryside |
by:
John Sanderson |
There is a lot
of misunderstanding on the surface about the subject of British
cuisine. This is mainly because British cuisine varies widely,
depending on what part of the country you're visiting. The cuisine
of London, for example, is far different from the cuisine of Yorkshire,
or the cuisine of tiny, unfamiliar regions scattered across the
country and virtually unknown to Americans. In my opinion, the
true cuisine of the British is not what is found in the big cities,
but the unknown treasures of the table that are hiding in the
farmlands and countrysides and old villages across Great Britain.
If you are ever wandering the British countryside, and you stop
at a local pub or restaurant for breakfast, prepare yourself.
The classic British breakfast is a large meal, bigger than what
we're used to as Americans, and most of it tends to be fried.
Fried bacon and eggs, fried bread, and fried tomatoes are standards.
The true British country experience involves a breakfast heavier
than your knapsack.
Asking for coffee with your breakfast in the UK is just no fun.
Give the tea sensation a try. British cuisine leans heavily on
tea, served with milk and sugar, the latter of which is usually
coarse, brown, and unrefined. Tea is served for any meal and any
time in between. It's just as classically British as it sounds.
Any typical British meal, whether it's breakfast, lunch or dinner,
tends to consist of some form of potatoes. Especially in the countryside,
the British rely heavily on potatoes, and serve them in very traditional
manners. A wonderful British treat is something called a pasty.
Meat, potatoes, vegetables and warm gravy are wrapped in a flaky
bakery crust and sold ready to eat. Pasties are treated like take-out
sandwiches or fast food, walking down the street with a paper
cone or napkin wrapped around them. They keep your hands warm
too!
The other major staple of typical British food is, of course,
fish and chips. Fish and chip shops abound in all cities in England.
British fish and chips are amazingly crackly, cooked until the
coating is rich brown and salty, and the meat inside tender white
and flaky. Chips, or potato wedges, are served hot and crispy
on the side, and generally the whole thing is smothered in as
much vinegar and salt as the consumer can stand. There is something
distinctly British about that malt vinegar- left on the tables
at restaurants like American ketchup.
The smells and flavors of traditional British cuisine are well
worth experiencing. If you find yourself in England, take time
out to explore the sites, the back pathways and rolling fields.
And stop at a bakery for a pasty, stop for fish and chips. Order
tea instead of your usual coffee. The British experience just
isn't the same if you miss out on this marvelous tradition- authentic
British food!
About the author:
This article provided courtesy of http://www.recipes-low-carb.net
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