British Food Quiz

[MajGenl.Meade]

Five out of seven for me - dropped two answers dealing with Cornwall and bloody Welshmen.... odd that.

Such is the influence of Europe that I don't know it's fair to call anything in particular "British cuisine". It is a melange, a smorgasbord, a bunch of stuff. It's now actually good and very good. Even in some out of the way pubs that used to be old Scotch Egg or older Scotch Egg for choice

Meade

[Miles]

I could not find a way into the quiz.

[Joe Guy]

I got one correct but it was accidental.

[Joe Guy]

I could not find a way into the quiz.

Either you missed it or you don't have the latest Adobe Flash Player installed.

[Daisy]

That's true...

Didn't they fight a war over a bunch of roses once?

What do you mean "once"?? it's still happening

[Sean]

Five out of seven for me - dropped two answers dealing with Cornwall and bloody Welshmen.... odd that.

Such is the influence of Europe that I don't know it's fair to call anything in particular "British cuisine". It is a melange, a smorgasbord, a bunch of stuff. It's now actually good and very good. Even in some out of the way pubs that used to be old Scotch Egg or older Scotch Egg for choice

Meade

That's very true Meade. Every region has it's own unique cuisine.

Don't knock scotch eggs though...

[rubato]

" ... the subtext is that authentic British food really is shit."

the subtext -of the quiz-

For those with reading difficulties.

No go back and read the quiz ? Twy weally hard to overcome your need to collectively hate someone?

Oatcakes? Suet? Seaweed? Hinnies? (the product of a male horse and a female donkey)

It's your own nasty quiz. Gob lying about prior posts is his own embellishment on mental decrepitude.

yrs,
rubato

[Sean]

No pal, that is the subtext you saw in the quiz. Just you.

You are projecting your Anglophobia.

[rubato]

Suet, seaweed and hinnies were in the quiz. maybe you should twy reading it this time?

yrs,
rubato

[Sean]

Yes they were, I never claimed they weren't. The word 'shit' was all yours though.

You sad little man.

[Gob]

Suet, seaweed and hinnies were in the quiz. maybe you should twy reading it this time?

yrs,
rubato

I guess retard, whose father took him to a Japanese temple in Californian thus making him an expert on Japanese culture, missed who the world's largest consumers of seaweed are.

[dales]

Seaweed is quite healthy, both daughters ate gim for years.

I dunno why rubato is dissing English food, perhaps he ate at "The Wimpy" one time.

[Sean]

He's dissing English food for the simple reason that it's English Dales.

He can't help himself.

[dales]

rube....

What do you have against England?

[Timster]

Do you mean other than he is a misguided bigoted misanthrope with tunnel vision?

Other than that I find him to be a swell guy...

[MajGenl.Meade]

rube....

What do you have against England?

For no good reason at all, this came to mind......

Peter: Miss Rigby! Stella, my love! Would you please send in the next auditioner, please. Mr. Spigott, I believe it is.
(Enter Dudley, hopping energetically on one leg)

Peter: Mr. Spigott, I believe?

Dudley: Yes — Spigott by name, Spigott by nature. (keeps hopping)

Peter: Yes... if you'd like to remain motionless for a moment, Mr. Spigott. Please be stood. Now, Mr. Spigott you are, I believe, auditioning for the part of Tarzan?

Dudley: Right.

Peter: Now, Mr. Spigott, I couldn't help noticing almost at once that you are a one-legged person.

Dudley: You noticed that?

Peter: I noticed that, Mr. Spigott. When you have been in the business as long as I have you come to notice these things almost instinctively. Now, Mr. Spigott, you, a one-legged man, are applying for the role of Tarzan — a role which, traditionally, involves the use of a two-legged actor.

Dudley: Correct.

Peter: And yet you, a unidexter, are applying for the role.

Dudley: Right.

Peter: A role for which two legs would seem to be the minimum requirement.

Dudley: Very true.

Peter: Well, Mr. Spigott, need I point out to you where your deficiency lies as regards landing the role?

Dudley: Yes, I think you ought to.

Peter: Need I say with overmuch emphasis that it is in the leg division that you are deficient.

Dudley: The leg division?

Peter: Yes, the leg division, Mr. Spigott. You are deficient in it — to the tune of one. Your right leg I like. I like your right leg. A lovely leg for the role. That's what I said when I saw you come in. I said ‘A lovely leg for the role.’ I've got nothing against your right leg. The trouble is — neither have you. You fall down on your left.

Dudley: You mean it's inadequate?

Peter: Yes, it's inadequate, Mr. Spigott. And, to my mind, the British public is not ready for the sight of a one-legged ape-man swinging through the jungly tendrils
.
Dudley: I see.

Peter: However, don't despair. After all, you score over a man with no legs at all. Should a legless man come in here demanding the role, I should have no hesitation in saying ‘Get out. Run away’.

Dudley: So there's still a chance?

Peter: There is still a very good chance. If we get no two-legged actors in here within the next two months, there is still a very good chance that you'll land this vital role. Failing two-legged actors, you, a unidexter, are just the sort of person we shall be attempting to contact telephonically.

Dudley: Well... thank you very much.

Peter: So my advice is, to hop on a bus, go home, and sit by your telephone in the hope that we will be getting in touch with you.
(He shows Dudley out)

Peter: I'm sorry I can't be more definite, but as you realise, it's really a two-legged man we're after. Good morning Mr. Spigott.

[Lord Jim]

he is a misguided bigoted misanthrope with tunnel vision

And those are his good points...

rube....

What do you have against England?

While you're at it, you might also ask him why he hates working class people, (who he wants to screw over with higher gas prices and imported foreign workers) black people, (he keeps pointing to the states with the highest percentages of African Americans as being hell holes by every standard) any one of the Christian faith (who invented genocide, don't you know) and cats (who he wants to gas with carbon monoxide)

Of course that's just a partial list...

A comprehensive catalog of all the people and things the nastiest little hater on this forum despises would consume a great deal of bandwidth...

Hate is like oxygen for rube; with out it he would shrivel up and turn to dust...

And of course the thing he hates the most is the loathsome little creature he sees peering back at him in from the mirror....

[loCAtek]

Brit-bashing for the beginnas; http://www.cornwall24.co.uk/

[Gob]

Black pudding made from fresh blood may not be something you think is worth fighting for, but it is part of the battle to bring Britain's forgotten food back into supermarkets and our homes.


It's not your average culinary dilemma, but then again it's not the average ingredient. How do you transport fresh pigs' blood quickly enough to make black pudding before the blood coagulates?

Nowadays a dried blood-powder mix is used, but it doesn't taste anywhere near as good as using fresh blood, say connoisseurs of the food.

It's is just one of the challenges facing a growing movement of people trying to revive the country's forgotten foods and, most significantly, get them back into supermarkets.

In recent years there has been a growing appreciation of Britain's distinctive regional foods. Many people have embraced farm shops, farmers' markets and specialist shops.

AdvertisementCheddar-maker Tom Calver on the craft of cheesemaking

There's also been growing protection, like the EU's Protected Designation of Origin (PDO). But while it protects how the foods are made and allows producers to promote them as the real deal, it doesn't get them back on the supermarket shelves.

And that is crucial when reviving anything because it is where most people buy their food, say campaigners.

"However much foodies stamp their feet and say they only want us to use local shops, they have to accept that supermarkets are here to stay," says food writer Matthew Fort.

"They have a big part to play in bringing back good British food that is threatened. The tastes and textures of these products are exquisite, as good as anything from around the world. Real historic and social significance are also tied up in them."

A growing movement is starting to tackle the problem. The Forgotten Food Scheme has been launched by Booths, a supermarket chain in north-west England, and Slow Food UK, an organisation that aims to reconnect people with good food.


Foods are threatened for a number of reasons. The skills needed to produce them are dying out; fashions change; also, modern food production and laws make some inconvenient and expensive to make.

The scheme is aiming to revive eight foods - including meats, cheeses and fruits, in its first year and get them on sale in large quantities in supermarkets. It hopes by committing to stocking the food, suppliers will then have the security to possibly expand and supply other supermarkets. It has also set itself the challenge of using only local producers.

The double-curd Lancashire cheese it has picked is unique in the UK because of the way it is made. Other products have posed significant challenges.

"It's a tall order with products like the fresh-blood black pudding; we are basically starting with something that is almost illegal to make now," says Dee.

In the case of the traditional-cure York ham, it has meant not only creating a sustainable source of rare breed pigs, but persuading the person with the skills to create the traditional cure to come out of retirement.

"This scheme isn't just a declaration or about putting a logo on packaging," says Catherine Gazzoli, chief executive of Slow Food UK. "It's a lot of work and you need a lot of patience."

Slow Food has been listing and supporting rare foods, products and animals for years through its Ark of Taste. Luckily, some skills and foods have also been kept alive by small communities or a few producers.

Chris Battle from Keighley in West Yorkshire has been curing meat for more than 50 years. He now hand-cures the York ham for Booths, each one taking three months.


"Over the years I have developed something I am so proud of. I have always had lots of local customers, but I want the food in supermarkets. I want as many people as possible to taste it because it's proper food."

Smaller producers are confronted with a series of problems when trying to get their food into larger stores.

"It's extremely difficult to even get that first meeting with buyers from the big supermarkets," says Irene Bocchetta, protected food names manager at ADAS, the body responsible for handling UK applications for schemes like PDO.

"But things are changing. Supermarkets are thinking differently and no longer have such a blanket approach to things. It's now OK if a small company can only produce stock for five shops and not the entire nationwide network of stores. They have started putting the product just in those five shops. It's like people have finally started waking up and understanding the issues."

Traditionally, there has also been little financial support for small retailers. It is available but very piecemeal, say those in the food industry.

Jersey black butter is one local product that has successfully expanded. Not produced on such a commercial scale before, it is now stocked in Waitrose and 60 shops in the UK. Fortnum and Mason even stocks it.

A traditional delicacy of the island, the jammy conserve is made from apples cooked down with black treacle, liquorice, cider, brown sugar and spices. Recipes date back to the 1400s.

Tim Crowley, managing director of the La Mare Wine Estate in Jersey where it is made, says he now sells up to 90,000 jars a year and has a growing international market.

"We've taken something that hasn't existed commercially before and put it on shop shelves, not only in Jersey but much further afield," he says.

"It's a product with so much history, but we have made it in a modern way. The key is it still tastes exactly the same as the traditional stuff. You can't lose the soul of the product in the modern process."

It took hard work, he says. An important part was making it economically viable for everyone - himself, retailers and the customer. It's the same for all such foods.

"These products will live and die by their quality and price," says Dee. "They're not excessive in price, more like supermarket's premium range, but they taste so much better."

The products are now starting to be introduced into Booths stores. The fresh-blood black pudding is still a work in progress, but it will come.

"This is where a degree of northern belligerence comes into it," says Dee. "We just don't see why we can't have these products on our shelves, whatever laws have changed since they were last around."

http://www.bbc.co.uk/news/magazine-17255796