tag:blogger.com,1999:blog-74265629746949728692024-03-05T09:14:35.894-05:00Tuck InAnonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7426562974694972869.post-33912201241516817322010-12-16T21:15:00.000-05:002010-12-16T21:15:44.445-05:00Tuck In's Final Farewell<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">(The following pictures are my favorite amongst the many places I ate in the last three wonderful months)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In his book “Eating For England”, Nigel Slater, English food writer and enthusiast, wrote, “The French cook with their senses, the Italians with their hearts, the Spanish with their energy, and the Germans with their appetite. The British, bless them, cook with their wallets.” He speaks of that British knack to waste not one bit of the food in the icebox, and to be as frugal and resourceful as possible, a quality that, as I have mentioned, came about during WWII rationing. And although this may have some truth today, I disagree with Mr. Slater’s wording. There has to be another way to describe the British in the kitchen without sounding so degrading. So I took what I have learned about the British food culture (and given that I only had three months I think I’ve taken away quite a bit), thought about it, and came up with something else, still resembling Slater’s meaning, but truer to what I’ve witnessed. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>The British cook with their humbleness.</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And I don’t say humble in the sense that I think that people cook with poor quality ingredients or give lowly meager portions. In fact, I use humble in the most endearing of ways. As I’ve witnessed, the culture in London is much more reserved, in a really quite refreshing way. People aren’t flashy and loud and overstated, and the food went along with this. With British food, there is a mindset that it is what it is and it doesn’t need any fancy presentation or excessiveness to make it any better. It’s about using good quality food, even if it’s sometimes disregarded food, and smartly and lovingly combining it in the simplest possible of ways. It’s about making something that speaks so much louder than the sum of its parts. It’s about taking bread and adding nothing but cheddar and chutney for an extraordinary sandwich. It’s about a dollop of goat cheese and a squeeze of lemon on top of the humble roasted beet. It’s about a bacon sandwich for heaven’s sake. This is British food. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If the frosting on the cupcakes it a little askew, slightly wobbling to the left, this just means it has more character. If you decide to take the bits and bobs and leftovers in the fridge, pop it into puff pastry, bake it, and end up with a delicious Cornish pasty, you’re in the British frame of mind. And if you come home after a long day and crave nothing more that a succulent sticky beef stew with some thick brown bread to mop up the juices, you might as well just move to England. British food is like a warm hug from your mom, a cozy and worn pair of slippers, a bubbly bath late at night. It’s a simple pleasure, easy, and non-fussy, and most importantly it’s comforting. It comes from the soul and that’s right where it hits you back.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I’ve had a brilliant time discovering this amazing food culture these past thirteen weeks. I can speak for many of the people joining me on the trip that the outlook on British food before arriving wasn’t so bright, but after discovering the eats, that outlook changed significantly. And through this independent study, I not only discovered the restaurants, the markets, the shops, and the food of this city and country, but I discovered a culture as a whole. When I would take time on my own to seek out the food in so many different areas of London, every food adventure turned into a discovery of new people, places, customs, mannerisms, and cultural identifiers. And, while seeing all of these things, I was also discovering more about myself. Discovering what I love, discovering a complete fondness for the beautiful humble English people, discovering a profound relationship with the city of London, even further discovering my love for food and my desire to make that a huge part of my life. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I never thought I could take so much out of a simple independent study, something that, in the simplest of terms, is nothing but three college credits. But it ended up being a very noteworthy part of a life-changing journey through London and I will miss all that I have discovered, both in a food sense and a general sense, more than I could have ever imagined. I hope you’ve enjoyed this little tour of British food via my eyes, mouth, and stomach and that those who may be visiting lovely London at some point, will find some help and tips somewhere amongst my ramblings. So to part, I encourage anyone travelling to London to not be afraid of the humbleness of the British people and food but to do some individual discovery, to eat alone in a restaurant, to try a new dish and ask lots of questions. The things that are the most daunting, unguided, and sometimes scary have the most benefits, whether it be a life lesson or a delicious meal.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cheers!</span></div>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-70211414086825513222010-12-13T18:11:00.000-05:002010-12-13T18:11:33.325-05:00A British Christmas Table<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As a student studying abroad in the Fall Semester, I had the pleasure of experiencing the start of Christmas cheer during my stay. I absolutely loved walking down Oxford and Regent Streets to gaze upon the Christmas lights overhead, spending hours browsing the Christmas departments in <a href="http://www.fortnumandmason.com/">Fortnum and Mason</a> and <a href="http://www.liberty.co.uk/">Liberty</a>, and meandering about the <a href="http://www.hydeparkwinterwonderland.com/">Winter Wonderland Christmas Marke</a>t in Hyde Park, full of rides, ice skating, shop stalls, and food. Through my observations, however, I realized that Christmas in London is very different from Christmas in America. Although the lights and the festive decorations are just as outstanding and celebratory events took place almost every day, it was so much less about buying things, Santa Clause, and the gimmicky stuff. They got back to what Christmas is all about: giving thanks, taking the time to celebrate and enjoy life, and spending time with family. And, they seized a hold of the opportunity to make the city beautiful for two months out of the year. And along with these interesting differences, there were also extreme variations in the Christmas food and I had the absolute pleasure in trying many of these festive treats.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But first, here is what a traditional British Christmas feast may look like:</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Appetizers: <o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Prawn cocktail, smoked salmon, or possibly even some roasted chestnuts</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mains:<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A roasted turkey or goose served with homemade cranberry relish and <a href="http://en.wikipedia.org/wiki/Bread_sauce">bread sauce</a><br />
Pigs in a blanket (sausages wrapped in bacon)<br />
Roasted carrots, potatoes, and parsnips<br />
Brussels sprouts<br />
Sage and onion stuffing<br />
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<b>Dessert:</b> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A glass of <a href="http://en.wikipedia.org/wiki/Mulled_wine">mulled wine</a> with Christmas pudding or mince pies (or both)<br />
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<b>Post-Dessert:<br />
</b>Tea or coffee and chocolate truffles</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Although I probably won’t be able to experience this feast in its entirety (unless for some reason my entire family decides to have a British Christmas this year) I did try some of the more obscure traditional foods. Some of these are ones that many have not heard of in the states and have certainly never been on my Christmas dinner table. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDZspVqSLGfAc0u98OUiBiExLdesJH4iuwfZfpoPUGgleYRuRn_FSlLVtrHDZsiOYey4itD57ecu0jQ_cNmY3jOIIAMxh2Lbk_lZCtWo6enRKQrEufEYtjiKe-M7cEmBtsuY_uFPvLAUa/s1600/IMG_6949.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDZspVqSLGfAc0u98OUiBiExLdesJH4iuwfZfpoPUGgleYRuRn_FSlLVtrHDZsiOYey4itD57ecu0jQ_cNmY3jOIIAMxh2Lbk_lZCtWo6enRKQrEufEYtjiKe-M7cEmBtsuY_uFPvLAUa/s320/IMG_6949.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The first are <a href="http://en.wikipedia.org/wiki/Chestnut">chestnuts</a> which, although mentioned in the Christmas Song as roasting over an open fire, I strangely have never tried them. They were prevalent at every single one of the Christmas markets I attended (even one in Paris) and I finally had to give in to the wonderful, smoky aroma they created. Uncooked chestnuts are about 2 inches in diameter, shaped like a fat teardrop, and with a smooth brown shell. The person roasting them makes and “X” on the top of each with a knife before placing them in a huge dry roasting pan over an enormous wood burning fire. As they heat, the chestnuts begin to pop and crack, the shells burn and turn black, and where the “X” was made, they pucker open, revealing the beautiful nut inside. With my little parcel of nuts at hand, I had to find a place to sit to eat them. Since they have to be peeled, they’re not the best on-the-go snack. Each chestnut crackles as its picked up and as the shell is torn away, hot steam rises out. Without its shell, all that left is a beautiful beige nut, about as big as a bouncy ball, warm and soft. They are very pleasing to eat, a little bit crumbly with a slight mushiness. The taste is similar to soy nuts, but sweeter. Although I didn’t have any at the time, they would be wonderful dipped in some honey, making an absolutely delicious and very healthy Christmas snack.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7A77FkfL_GQjY6BVi8XzAYvKMpDfNZQEFUNDG2HVqbCoc4XTXjYsb8YrP_cBpmyzJK1a0iAVfl1L5YyLZssrvfDB9fcAB-YIeNZdk5eRIKJxU4TyO5MhLSyMazkcEtswCHqQZkUgU3-O/s1600/IMG_7148.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7A77FkfL_GQjY6BVi8XzAYvKMpDfNZQEFUNDG2HVqbCoc4XTXjYsb8YrP_cBpmyzJK1a0iAVfl1L5YyLZssrvfDB9fcAB-YIeNZdk5eRIKJxU4TyO5MhLSyMazkcEtswCHqQZkUgU3-O/s320/IMG_7148.JPG" width="320" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black; font-family: Georgia, 'Times New Roman', serif;"> </span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I had <a href="http://en.wikipedia.org/wiki/Christmas_pudding">Christmas pudding</a> at the final banquet for the study abroad program and, although very delicious, I can understand why it is a dessert eaten only once a year. Although most people buy them from the grocery store or department store, few make them from scratch in a process that requires weeks for preparation. It is comprised of LOTS of dried fruit (usually raisins and dried plums) that are soaked in brandy, then combined with treacle, suet, other dry ingredients, and even more brandy. It’s cooked in a long, slow, steaming process that makes the most rich, dense and moist pudding possible. Its served in wedges with a brandy butter or cream (just in case you didn’t already get enough brandy) and is by far the most necessary, and most filling, part of any British dinner. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCG2IhmL3Sh2gdX4bCUq2r7uTZnTigvWvs4qf1DkVWKOo7cJTFRYuthxBLagoGsAJdf_szi6FyQGz8LYJfqzC4ILbPoDewiR5yp7sggkQt3_J2VvllGrvv6iDQRxcsRSKTGw2cstM3AIKW/s1600/IMG_7080.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCG2IhmL3Sh2gdX4bCUq2r7uTZnTigvWvs4qf1DkVWKOo7cJTFRYuthxBLagoGsAJdf_szi6FyQGz8LYJfqzC4ILbPoDewiR5yp7sggkQt3_J2VvllGrvv6iDQRxcsRSKTGw2cstM3AIKW/s320/IMG_7080.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But the part of the Christmas dinner that I am most fond of are the <a href="http://en.wikipedia.org/wiki/Mince_pie">mince pies</a>, tiny open-faced pastry pies filled with a dried fruit mixture and baked until warm and bubbling. Not only do I like them best because they are wonderful tasting, but I also learned how to make them. As a part of my immense foodie experience in London, I decided to take a cooking class and, from the many delicious items of could choose from to learn to make, I picked one of the festive seasonal classics: the mince pies.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89EM3ayTEQMImxI2N1TyXzrYAjn_PvPeSfu01E-4ZzMasYeDDsjLz5RABR8CVNHBmNRisXN_LvMFY5XcSgKIe2FFGu3AWamX5ffXk2Edzj7fAFksi_nB3oP00RNA10HPYpYOy_0u9i4xo/s1600/IMG_7073.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89EM3ayTEQMImxI2N1TyXzrYAjn_PvPeSfu01E-4ZzMasYeDDsjLz5RABR8CVNHBmNRisXN_LvMFY5XcSgKIe2FFGu3AWamX5ffXk2Edzj7fAFksi_nB3oP00RNA10HPYpYOy_0u9i4xo/s320/IMG_7073.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The class took place at a store in Clapham Junction called <a href="http://www.jamieoliver.com/recipease/index.html">Recipease</a>, yet another Jamie Oliver creation. Not only do they offer two cooking clases a day there, but they sell takeaway meals (prepeared by on-site chefs every day) sandwiches, and coffee, and an array of Jamie Oliver’s own range of products from cookware, to food items, to kitchen accessories. The cooking class took place in a big open kitchen area with 12 stations for each person in the class. I was a little nervous going on my own, especially when I saw that the class was open for anyone in the store to watch. But, after a very warm welcome from the instructor and a steaming glass of complementary mulled wine, I began to feel much more comfortable around the eleven other ladies joining in. </span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JBoajN-3zcyAuoX-YaIG1AJ2LsgoCGd4MgVG92W8qeZqXFsbYy4aC83gHfMRswbXNQgDL09LzXk2gE-_iDoCYkeFcIKRXGta2bfutATwlMonCjEO2vUdEHGjEdAwBNMkePNvLxVMQOI3/s1600/IMG_7074.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JBoajN-3zcyAuoX-YaIG1AJ2LsgoCGd4MgVG92W8qeZqXFsbYy4aC83gHfMRswbXNQgDL09LzXk2gE-_iDoCYkeFcIKRXGta2bfutATwlMonCjEO2vUdEHGjEdAwBNMkePNvLxVMQOI3/s320/IMG_7074.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The set-up of the class was very fun too and allowed for each of us to take our time, relax, and have fun, without worrying about doing things perfectly. The instructor would show us one part of the mince-pie-making process at a time, and between each step, we would have a go at the step at our own station. At the end of the last step, I was left with a muffin tray (which I got to keep) of 12 uncooked little mince pies ready to take home and bake. And the best part is, while were assembling our pies, our instructor had put her demonstration ones in the oven so that, by the time we were all finished, we each got to sample a cooked mince pie. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">They are the absolute epitome of comforting and the flavors combine to make something that just screams Christmas. When warm, they are chewy, crumbly, crispy, and oozing with flavor so, I cannot resist from sharing with you the recipe I learned. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The cooking class was a really great experience, not only because I learned a new recipe, but I also learned other great cooking and baking tips and got to have a new cultural experience in London, amongst Londoners. I hope you will make them for your family this year, as I will be doing, to bring a little British spin to the table. Cheers and Happy Christmas!<br />
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<b>Mince Pies</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
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</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(Sorry, but the recipe I was given uses the metric system, so making these will require a little extra conversion work but, believe me, it’s worth it.)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sweet Shortcrust Pastry<o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">500 g all-purpose flour, plus extra for dusting<br />
100 g icing sugar, sifted<br />
250 g ice cold butter, cut into cubes<br />
zest of one lemon (you can substitute the zest of an orange if you’d like)<br />
2 medium free range eggs, beaten in a bowl<br />
a splash of milk, if needed<br />
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Sift the flour and the icing sugar in a large bowl together. Place the cubes of butter overtop. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine crumbly mixture. Before doing this, however, run your hands under cold water because the heat from you hands can melt the butter and you want it to stay as cold as possible. Also, try to do this step as quickly but efficiently as possible. After the butter is worked in, only use a knife or fork to mix the ingredients to keep them cold. Add the zest and mix it in. Then, add the egg a little at a time, mixing it in with the utensil, until everything comes nicely together in a ball. Because the weather can affect how much moisture the flour needs, you may not need all of the egg or, if you use it all and the mixture is still too dry, add a little milk until the dough comes together. Using your hands, quickly form the dough into a ball, place it on a floured surface, and pat it into a flat round. Wrap it in clingfilm and let it rest for at least a half hour in the refrigerator. Now, it’s time to make the mince filling<br />
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<b>Mince Pie Filling</b><br />
200 g peeled, cored cooking apples<br />
100 g chopped unsalted butter<br />
450 g dried mixed fruit (sultanas, currants, cranberries, candied orange peel)<br />
50 g chopped walnuts<br />
25 g chopped dried sour cherries<br />
1 tsp. mixed spice (nutmeg, clove, allspice, cardamom)<br />
1 tsp. cinnamon<br />
4 Tbs. brandy, whisky, or rum</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the dried fruit, walnuts, and cherries into a large saucepan. Grate the apples overtop the fruit and add the spices and the butter. Place the pot onto the stove on a low to medium low heat and heat the mixture for about 15-20 minutes, stirring occasionally, until the butter is melted and the fruit starts soaking in the moisture. After the time is up, remove the pot from the stove, transfer the filling to a bowl, and allow to cool. Once cool, stir in the alcohol of choice. You can then place the filling in airtight jars and refrigerate for up to a week, or you can go ahead and make the mince pies.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0ejumh4YDwl3PxlR6say8EmSxJ3wFGVAsKn6VbYOd6nfNpqWWCzXmXVGCpjmSs4ZJExzAj7jCIfqJkYuNv02LgQhtOTVuWrGHO0MjU-JA8BUxNBSerZ08-mtP7EjezwbaJsKkqB8a0DJ/s1600/IMG_7086.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0ejumh4YDwl3PxlR6say8EmSxJ3wFGVAsKn6VbYOd6nfNpqWWCzXmXVGCpjmSs4ZJExzAj7jCIfqJkYuNv02LgQhtOTVuWrGHO0MjU-JA8BUxNBSerZ08-mtP7EjezwbaJsKkqB8a0DJ/s320/IMG_7086.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To prepare the pies, first remove the shortcrust pastry from the refrigerator and roll it out to a 1/8-inch thickness. It is actually easiest to place the dough between two pieces of nonstick parchment or wax paper and use the rolling pin on top of the paper so that nothing sticks to the counter and no extra flour needs to be added. Once rolled out, use a drinking glass with rim about 1.5 to 2 times larger than the diameter of the bottom of each compartment in a muffin tin, to use as a cookie cutter and punch out circles to make the base of the pies. Once you have the circles, place them inside the muffin tin cups, pressing them into the corners and against the edges to make sure is stays up. Then, spoon the filling into each cup, letting it come slightly higher that the edge of the pastry. Finally, roll out the leftover dough and, using a decorative cookie cutter, make shapes and place them over each pie. Bake at 185 degrees Celsius for about 20-25 minutes or until the pastry is golden brown and the filling is bubbling. Let them cool for a minute before prying them out with a fork, giving them a dusting of icing sugar, and devouring.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-35143084617365503182010-12-10T12:10:00.000-05:002010-12-10T12:10:36.435-05:00Meat, Bread, Wine, and Everything Fine<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In the past three months, I have shown you food from such a variety of places to eat. I have guided you through the sometimes cozy and sometime riotous <a href="http://tuckinfoodblog.blogspot.com/2010/10/great-london-pub.html">pubs of London</a>, to the slightly pretentious <a href="http://tuckinfoodblog.blogspot.com/2010/09/british-food-for-win.html">gastropubs</a> that prepare art on the plate (and charge way too much for what it’s probably worth). We’ve taken trips to the cafés with their cozy atmospheres, <a href="http://tuckinfoodblog.blogspot.com/2010/09/savior-in-little-triangle-box.html">unique sandwiches</a>, and always-delicious coffee, the glorious <a href="http://tuckinfoodblog.blogspot.com/2010/10/food-hall-glorious-food-hall.html">food halls</a> of London’s department stores, the amazing <a href="http://tuckinfoodblog.blogspot.com/2010/09/market-to-remember.html">markets</a>, and the always-alluring <a href="http://tuckinfoodblog.blogspot.com/2010/11/candyman-can.html">candy shops</a>…plus so many more.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But there is one restaurant (although it’s actually two under the same name and ownership) that are unlike any other eating establishments in London. These are <a href="http://www.stjohnrestaurant.com/">St. John Bar and Restaurant</a> in Smithfield and <a href="http://www.stjohnbreadandwine.com/">St. John Bread and Wine</a> in Spitalfields. The two places are really famous and every single guidebook I read had at least one of them as a must-visit. So, staying true to the food enthusiast within me, I had to see what all the fuss was about. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">What makes St. John so unique is it’s extremely traditional approach to British cooking. They call their cuisine “<a href="http://www.nosetotailathome.com/">nose to tail</a>” food because, as many people did back in the days when supplies were so limited and nothing was wasted, St. John offers meals from the entirety of the animal, nose to tail. This includes any animal too, with special emphasis on wild game. If you don’t believe me, let me just give you a small selection of today’s menu. For a starter, you have the option of a roast bone marrow and parsley salad, mallard legs and swede, or duck liver toast. And for you main, how about the lambs tongue, turnips, and anchovy, the <a href="http://en.wikipedia.org/wiki/Chitterlings">chitterlings</a>, kale, and mustard, and if you are really brave, the lovely ox heart. Not all of the options are like this though. They offer normal cuts of meat as well traditional English vegetable options for a side dish. The desserts are very unique and elegant too and nothing too out of the ordinary. And though they are known for their interesting meat options, their artisan bread, handmade in the Spitalfields establishment every day, and their best quality of wines are their claim to fame too. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jfTLL_ao4qesf34jHV3UoU1wTeHzAPmNaR3y5NDrDvV-D30Mhg2NaJvadlNDawyZtXKjrMTueKhntMcEHPhYdSzY-3ADMedT34VC22muJaDnwbJObJYI5X5JgLLohyphenhyphengLBStQNw3O6j1x/s1600/IMG_6717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jfTLL_ao4qesf34jHV3UoU1wTeHzAPmNaR3y5NDrDvV-D30Mhg2NaJvadlNDawyZtXKjrMTueKhntMcEHPhYdSzY-3ADMedT34VC22muJaDnwbJObJYI5X5JgLLohyphenhyphengLBStQNw3O6j1x/s320/IMG_6717.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">First I visited the Bar and Restaurant and the building itself was astounding. It used to be a smokehouse in the 1960s but when the industry ceased, it fell into major disorder. The abandoned building was just used by anyone to meet their needs and served as a greenhouse, Chinese beer store and place for young London hooligans to hold parties. The upper floors were even used as the headquarters of Marxism Today. But when the owners and chefs Fergus Henderson and Trevor Gulliver opened the restaurant in 1994, they decided to keep with the original look. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It felt like walking into a huge warehouse; the were walls completely bare and whitewashed, only made modern by some sleek stainless steel furnishings. I entered in the bar area where one can get a small plate and a drink for lunch or passersby can pick up a loaf of the famous bread. Long light fixtures hung down in an almost ominous way but the comforting, warming touches of the rustic wooden tables and bar stools somehow created a cozy feel. There were many personal touches too, like the blackboards displaying the menu in chalk and the unique, yet striking bold black type on the white walls. It was unlike anything I’ve ever seen but very inviting and intriguing. The smell of fresh bread of course helped to enhance the overall atmospheric experience as well. Off the to side was the restaurant and, although a bit fancier, still kept with the style, mixing the rusticity of wooden furniture and floors with pristine white tablecloths, dishes, and walls and sparkling silver accents.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaQ-8PI7WwN4hSvVu3-dLu56_Ge_q3-9aVuYU8Bho3jmI3PSP3-aM7pcMmIL5gxrEXt_Wbs5hNTvz14ZQH7p4AeeigWmDhrZKMYf1m-4MsyGLGExgpHDFbONzqnyW-FIwT5CcTwwCf0v4/s1600/IMG_6708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaQ-8PI7WwN4hSvVu3-dLu56_Ge_q3-9aVuYU8Bho3jmI3PSP3-aM7pcMmIL5gxrEXt_Wbs5hNTvz14ZQH7p4AeeigWmDhrZKMYf1m-4MsyGLGExgpHDFbONzqnyW-FIwT5CcTwwCf0v4/s320/IMG_6708.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But now lets talk about the food. Fist off, it’s expensive…really expensive and although I wanted to try all of the unique things, I couldn’t bring myself to do so, especially since I didn’t know what half of the menu items were and if I would even enjoy it. So I stuck with a main meal and a dessert, but even that was enough to create a fulfilling and pleasing experience. I was first given a huge slab of their delicious white sourdough, filled with big holes and with that perfect tough, chewy texture that gave my jaw a little ache by the time I finished. It had a really nice pungent tang as well which was mellowed out by cold, creamy butter. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For my main, I chose the braised rabbit and stewed prunes in a shallot and bacon broth. I had never had rabbit before, perhaps because I used to have one as a pet, but I put my emotions aside and because of that, discovered something delicious. Helped by the fact that professionals cooked it, the meat was so tender that it literally fell of the bones. It reminded me a little of chicken dark meat but was actually much sweeter and milder while still retaining that slightly unfamiliar gamey taste. Because of the rabbit’s sweetness and the juicy, fruity prunes, the salty broth was lovely contrast and helped to give the meat even more moisture. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And dessert was just as amazing. I chose the poached pear in warm red wine with homemade buttermilk ice cream and <a href="http://en.wikipedia.org/wiki/Brioche">brioche bread</a>. Though it took a long time to prepare, it was well worth the wait. The pear, stained deep burgundy, sat in a pool of wine and was so soft, that it only took a quick swipe of my spoon to dish up a bite. It was a perfect balance of sweetness from the pear and bitterness from the wine and the ice cream complemented this flavor nicely too. It was only lightly sweetened but the cold creaminess really helped to calm my taste buds after the wine’s acidity. And the sweet, crumbly brioche served as a lovely, buttery palate cleanser as I switched between pear and ice cream.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">St John Bread and Wine was a little different, but really stayed true to St John’s image. Located just outside Spitalfields market, it caters to the groups of businessmen coming in for a delicious meal. They offer a two-hour breakfast service, one-hour of <a href="http://en.wikipedia.org/wiki/Elevenses">elevenses</a>, and finally a lunch with many options of small plates meant to be shared among groups. They have a short supper service in the late evening too. Up until about a week ago, this is where all the bread baking took place (they’ve just opened a <a href="http://www.stjohnbakerycompany.com/">new bakery</a>), but Bread and Wine still held that really lovely yeasty bread smell and also kept with that minimalist, warehouse look combing sleek/modern with rustic. I decided to try it out for breakfast, as I have heard many wonderful things about it, and taste their very famous <a href="http://en.wikipedia.org/wiki/Bacon_sandwich">bacon butty</a> sandwich, rumored to be the absolute best in London. And I can now confirm that rumor to be true. Just to let you know, a bacon butty is nothing but toasted, buttered bread with bacon in the middle but St. John’s version was so much more and at the height of quality. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To start, the sandwich took my breath away when it arrived in front of me because of the sheer size. It was about as long as my face and as wide as the distance between my thumb and pinky finger. It had beautiful grill marks on the top and I got a really happy warm feeling inside as I picked it up. I heard the crackling of the toast as my fingers pressed upon it and felt the butter escape from the pores of the bread and onto my hands. It came with a side of homemade apple ketchup for dipping too, but the sandwich was so large that it didn’t fit into the cup and I had to apply the ketchup with a knife. When I finally took a bite, I found myself in sheer bliss. </span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPUjCrXWWHxyNipiXvw4q1nb4TWwy-UTYFcfwYZJr1ARaguT3PHShQF0WiJWSxnKWv6asTjfLC7uuXMuJVy-nbvY49oXgC_88_0PJOFGA-VT0T5II2yq4kD_lO27fce-Cs1t-krsdPQa6/s1600/IMG_7107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPUjCrXWWHxyNipiXvw4q1nb4TWwy-UTYFcfwYZJr1ARaguT3PHShQF0WiJWSxnKWv6asTjfLC7uuXMuJVy-nbvY49oXgC_88_0PJOFGA-VT0T5II2yq4kD_lO27fce-Cs1t-krsdPQa6/s320/IMG_7107.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The bread was by far the best I have ever tasted. It’s really hard to explain but I just know that I will never in my life consume a piece of bread that matches this. It was lovingly crispy from its toasting, which gave in a nice burnt flavor at times. The crust was chewy and tough but the interior was so fluffy and spongy and soft it felt like pillows in my mouth. Yet, it still somehow had a lot of dexterity; but I enjoyed how long it took to chew because each bit released another stream of the encased butter. The bacon was superb as well and came from a high quality breed of old spot pigs. It was also grilled and the burnt bits added and even deeper smoky flavor. It was wonderfully salty but the tangy sweet ketchup balanced everything out. Each bite was long and savored and my cup of hot tea was well appreciated to wash down this enormous beauty. As tacky as this sounds, it really was a breakfast I will remember for the rest of my life.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCF_yzulNWDKCuVLQubku-iASMKKCGQFK-Tl0GIYY9u9sFnmv8r6GISS6wraytAwKKoouGATawIuHfyp1jGu3BbcMEQrTniQzW9oW_B-Rn59SvApNqDzrvqxwmC5Y6DMVsrAIoM7QJx5pS/s1600/IMG_7106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCF_yzulNWDKCuVLQubku-iASMKKCGQFK-Tl0GIYY9u9sFnmv8r6GISS6wraytAwKKoouGATawIuHfyp1jGu3BbcMEQrTniQzW9oW_B-Rn59SvApNqDzrvqxwmC5Y6DMVsrAIoM7QJx5pS/s320/IMG_7106.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I wish I had the money and the time to go to St. John even more, but sadly, all good things must end at some point. So I have pictures and the lingering memories on my taste buds to hold onto. So, for any visitors to London, I will by far recommend this (along with Fifteen of course) because it is so unique more traditionally British than any other restaurant in the city. So here it is, yet another London food publication serving as an advocate for St. John. </span></div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com2tag:blogger.com,1999:blog-7426562974694972869.post-46237032247736033622010-12-07T18:30:00.000-05:002010-12-07T18:30:49.674-05:00Succumbing to my Sweet Tooth<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There’s a really good reason why this post is near the end and if you scroll down a little to see the pictures, you may begin to understand why. I’ve already touched a little bit on the British obsession with sugar, but my few examples of candy aren’t enough to give a clue to the absolute variety of British baked goods that tempt my sweet tooth every day. However much I love food, I REALLY love dessert and baking so when I came here I was curious to discover the English take on this craft. What I found was a world of sweet things that I never knew existed. But I had to take my tasting slow; one can only have so much cake, pastry crust, and cream in a single day. But now, I finally have a valid collection (though not nearly a full set) of British baking examples that I’ve been building up over the past three months. So grab a napkin because the descriptions and pictures to come may cause some severe drooling…trust me.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pudding</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Actually dessert in general in England is called a <a href="http://www.greatbritishpuddings.com/">pudding</a> so, for instance, rather than getting a dessert menu, it’s a pudding menu. This will include anything from cake to pastry to custard and will NEVER include that Jell-O brand, fake chocolate stuff that we call pudding in the states. Although pudding is a broad category, there are some desserts in England specifically called puddings and are all generally all dense , steamed, boiled, or baked desserts, usually served with liquid custard sauce or ice cream. Some examples are <a href="http://en.wikipedia.org/wiki/Bread_and_butter_pudding">bread and butter pudding</a>, <a href="http://www.bbcgoodfood.com/recipes/13354/jam-rolypoly">jam roly poly</a>, and <a href="http://en.wikipedia.org/wiki/Spotted_dick">spotted dick</a>, by my favorite by far is <a href="http://en.wikipedia.org/wiki/Sticky_toffee_pudding">sticky toffee pudding</a>. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukBML8c92B_qkJQPN1ahkiD86nSCN-UBBOl6B2S6eR9Gu2wUi2ljSMJvTYW__JuY7AzADHR_tOOa3ETiUkMEWLdgsbuUIy3lGDiDWH3s6G_u9rsZdIs4-c1QmHEpjy_X1Eee2qAePFKr2/s1600/IMG_6738.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukBML8c92B_qkJQPN1ahkiD86nSCN-UBBOl6B2S6eR9Gu2wUi2ljSMJvTYW__JuY7AzADHR_tOOa3ETiUkMEWLdgsbuUIy3lGDiDWH3s6G_u9rsZdIs4-c1QmHEpjy_X1Eee2qAePFKr2/s320/IMG_6738.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This was that dessert that followed my <a href="http://tuckinfoodblog.blogspot.com/2010/12/eat-and-two-veg.html">aforementioned</a> veggie burger and sweet potatoes fries at <a href="http://www.mildreds.co.uk/">Mildred’s</a>. It came as a square of super-moist steamed cake made with lots of brown sugar, treacle, and dates, and topped with a crystallized ginger compote, a thin tuile biscuit, and deliciously buttery and sticky toffee sauce. A lightly sweetened whipped cream came on the side and nicely cut through the heaviness of the pudding. It was so good that I really did eat it all by myself but, let’s be honest, could you possibly leave any of this on the plate? That’s what I thought.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tarts</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I think I may have mentioned this, but the word dessert and the word pie rarely combine into the dessert that we Americans so fully embrace and enjoy. Here, a pie is for meat and gravy and mashed potatoes. If you want a sweet filling inside of piecrust, you ask for a <a href="http://en.wikipedia.org/wiki/Tart">tart</a>. But something about the tart is actually a bit more appealing. It’s delicate and less heavy, due to its lack of upper crust, and it just feels more special to receive this dessert, cut into a pretty little triangle on a plate, rather that a gloopy pie oozing everywhere. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1Fpqyqbd_KESE-VPluw6eADEfftRw9Eu1AeHsh2DxdbM9melhyI-Rr0d71nQh3c9M3baUo1FFcQAE6Jzhtfu42etZLzuhav2eltw9D6sMDz2zR8sPnlGuZMo66vqNK-cj6aw6kaXksBM/s1600/IMG_6232.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1Fpqyqbd_KESE-VPluw6eADEfftRw9Eu1AeHsh2DxdbM9melhyI-Rr0d71nQh3c9M3baUo1FFcQAE6Jzhtfu42etZLzuhav2eltw9D6sMDz2zR8sPnlGuZMo66vqNK-cj6aw6kaXksBM/s320/IMG_6232.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Two very popular English tarts are the <a href="http://en.wikipedia.org/wiki/Bakewell_tart">Bakewell tart</a> and <a href="http://en.wikipedia.org/wiki/Treacle_tart">treacle tart</a>. The Bakewell tart is thought to have originated in the town of Bakewell in the Derbyshire region of the UK, but many say it was actually the Bakewell pudding (a similar but more custardy dessert) that did and the Bakewell tart is a poseur of this. Others, however claim that the two are essentially the same thing and the different name was used to distinguish classes. But anyway, although Bakewell pudding is eggier and more liquidy, it and the tart follow the same concept. A Bakewell tart starts with a base of shortcrust pastry and is topped with a layer of strawberry or raspberry jam and finally with an almond flavored sponge filling called <a href="http://en.wikipedia.org/wiki/Frangipane">frangipane</a>. It’s baked until golden and soft. The fruity filling pairs nicely with the cherry-like flavors of the almond filling and, as far as cakes go, is so light and refreshing.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYMuhqWrv5FfRHFHAordeC5Z76WX_PSga2eWqgwOGv3sW8b8JfshStGe5dyyE957riabHHTVcadhZtv8wI8PqQg3f0BLPy50D-1B8Zab_Q5aaatBiZpy1wdAUUxum5wHty2zT8Ao1-vD4/s1600/IMG_6231.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYMuhqWrv5FfRHFHAordeC5Z76WX_PSga2eWqgwOGv3sW8b8JfshStGe5dyyE957riabHHTVcadhZtv8wI8PqQg3f0BLPy50D-1B8Zab_Q5aaatBiZpy1wdAUUxum5wHty2zT8Ao1-vD4/s320/IMG_6231.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Treacle tart, however, is not quite as refreshing, though not any less delicious. Although it seems like Harry Potter enjoyed this dessert at least once a week, I wouldn’t recommend a taste more than twice a year. Essentially it’s a piecrust filled with a cooked combination of <a href="http://en.wikipedia.org/wiki/Treacle">treacle</a> (and English syrup like a combination of maple syrup and molasses), breadcrumbs, and egg. It’s like eating straight up sticky sugar and gives you that sick sugar coma afterwards where you lay on the floor holding your stomach…but you don’t really mind the side-effects when you remember the luscious sweet taste in the mouth.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pastry and Buns</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Although the English pride themselves on their highly savory and salty breakfasts that fill you with enough protein to last until late afternoon, they do make room for the sweeter side of breakfast, still very true to the English style. Rather than follow the French with their delicate flaky breakfast pastries like croissants, the British make their pastry filling and dense, bready and sweet. I’ve had a try of the <a href="http://en.wikipedia.org/wiki/Eccles_cake">Eccles Cake</a> and <a href="http://en.wikipedia.org/wiki/Chelsea_bun">Chelsea Bun </a>and have found them quite enjoyable, though a little to rich to have on a daily basis. Eccles cakes come from the town of Eccles and are compromised of a crispy, buttery puff pastry filled with an enormous amount of sticky spiced raisins. It’s formed into a round shape, and for the finishing touches, it’s sprinkled with coarse sugar and two little vent holes are added. It’s even referred to as squashed fly cake due to the pitch-black filling. It’s commonly served with Lancashire cheese, don’t ask me why, but should only be consumed in small amounts…it’s truly filling. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chelsea buns are very similar to sticky buns in the U.S., except a little less cinnamony. The bread is very yeasty and chewy and it’s filled with a brown sugar and butter syrup and raisins. It’s slightly different yet just as indulgent as the American counterpart and, heated in the oven for a few minutes, becomes the perfect pairing with morning coffee or tea. Other breakfast buns include the popular <a href="http://en.wikipedia.org/wiki/Bath_bun">Bath buns</a> and <a href="http://en.wikipedia.org/wiki/Hot_cross_bun">hot cross buns</a>.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMEOTTSKuvRCSZtpEIIeCyBeB7YVnZ8jWAvfN-C2wbzkErL4Xa_UvkAJvUq-MJ0ZrO1DaDHwVonQTNb3xBwj2eVwKCKyFlZcdRxJsUlaiecHRR2gTxTUDnemaI7cTh92g48cHUTGa49Ea/s1600/IMG_6734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMEOTTSKuvRCSZtpEIIeCyBeB7YVnZ8jWAvfN-C2wbzkErL4Xa_UvkAJvUq-MJ0ZrO1DaDHwVonQTNb3xBwj2eVwKCKyFlZcdRxJsUlaiecHRR2gTxTUDnemaI7cTh92g48cHUTGa49Ea/s320/IMG_6734.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">Cakes</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have to admit that I’m a bit of a cake snob and I get really disappointed when I pay for a good-looking piece of cake only take a bite and find the driest and most flavorless of disasters in my mouth. So my search for British cakes was made twice as difficult when I had to find not only traditional British varieties but well-made ones too. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OJcvAxvwx5R_MISR5ruP4_wtzm_ab5RlpnN7EWiGQj42yraVQomKx4JVK4j0iNer6S9VrUAoHTAtSxvTrHhuioVJ_jeJHCibyRDqCh_Tph-XvyyJvqhvi1GFhjxR_E4xOwIKLcM1anft/s1600/IMG_6656.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OJcvAxvwx5R_MISR5ruP4_wtzm_ab5RlpnN7EWiGQj42yraVQomKx4JVK4j0iNer6S9VrUAoHTAtSxvTrHhuioVJ_jeJHCibyRDqCh_Tph-XvyyJvqhvi1GFhjxR_E4xOwIKLcM1anft/s320/IMG_6656.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The most famous and iconic of all British cakes is the <a href="http://www.bbcgoodfood.com/recipes/532634/grannys-victoria-sponge">Victoria Sponge</a>, most popularly served at traditional English teas and English summer picnics. This cake is named after Queen Victoria, who simply liked cake with her tea. It’s very similar to a vanilla sponge cake, but with a higher fat content and always contains two of the round cakes with jam and whipped cream or icing sandwiched between, hence the alternate name, the Victoria sandwich. I got my Victoria sponge at a higher end semi-chain restaurant in London called <a href="http://www.canteen.co.uk/">Canteen</a>, which specializes in British food. I was really impressed and glad they used freshly whipped cream rather than sugary icing between the moist cakes, simply as a matter of preference. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wykA1dY-SJYQprKLHhoDQD8yy9U011BPRaDusOjSPo3BgBUvMM2Cp1hU2qcfaT-23fwMBtkX7f1Cg0oRgxkiRxtzTUFJjb1MvAilFoS3LtEhl1B1c2R_9O5b6qBDA1eU-StEJ5tyP5wr/s1600/IMG_7029.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wykA1dY-SJYQprKLHhoDQD8yy9U011BPRaDusOjSPo3BgBUvMM2Cp1hU2qcfaT-23fwMBtkX7f1Cg0oRgxkiRxtzTUFJjb1MvAilFoS3LtEhl1B1c2R_9O5b6qBDA1eU-StEJ5tyP5wr/s320/IMG_7029.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But I was most happy when I finally discovered the best cakes in London, at little café called <a href="http://www.beasofbloomsbury.com/">Bea’s of Bloomsbury</a>. They specialize in fairy cakes, the English word for cupcakes, and I swear I’ve never have a moister, more flavorful cake. The frosting was light and fluffy too, more like whipped cream rather than the cloying powdered sugar concoctions I usually find. Although I’ve tried many of their cakes and enjoyed them all, my favorite has been another English type, <a href="http://uktv.co.uk/food/ingredient/aid/508904">Stem Ginger cake</a>, which is actually found more commonly as a loaf cake. It was rich and molassesy with a slight burning spiciness from the preserved ginger and the mascarpone frosting was the delicious finishing touch.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I think it’s with this post above all others that, due to the high number of examples, I can hopefully really bring across the message of just how different British food is than ours. Though everything is largely compromised of the same ingredients that we use back home, things are combined in new ways here that are really inspiring. So, as a very avid baker, I can’t wait to take my London tasting experiences with baked desserts and give them a try when I return home so hopefully I can share this very memorable and unique part of my food journey with others and give them a taste of this wonderful culture.</span></div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-80455778943179564742010-12-04T12:27:00.000-05:002010-12-04T12:27:29.990-05:00Go Fish!<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sitting in my flat, the cabin fever is starting to creep up on me. I’ve been staring at this computer screen for far too long and a dull ache is forming between my eyes. Oh the pains of finals week. And now, during the looming winter, the city becomes immersed in cold and darkness as early as 5:00 and during this abnormally cold week in London, I find myself clinging the radiator for dear life. I think of the contents of my refrigerator and cringe at the thought of mere yoghurt and some wilting salad leaves for dinner. Something’s got to be better than that, something hot, filling, and maybe a little too indulgent. Now that would be perfect...if only it could just appear in front of me. So trying to ignore the sounds of wind shaking the windows, I tighten my scarf, button up my coat, and prepare myself for the frigid walk that, although painful, will be completely worth it in the end.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My nose catches wind of a distinct smell that even the healthiest of people can’t resist, signifying the closeness of my destination long before its visible. What can truly be more enticing than the strangely warming scent of hot oil and fish on a bleak, gloomy night? That’s right, I’m heading to the “<a href="http://en.wikipedia.org/wiki/Chippy">chipp</a>y” for one of England’s most famous dishes, fish and chips. As guilt inducing as the fried-fest may be, it, every once in a while is exactly what the overworked and exhausted Londoner needs. I wait in the queue, shivering under my multiple layers, and, after ordering, happily accept the warm package in my icy hands. Steam rises up from the beautiful golden slab of fish nestled among the chips. They rustle slightly in crispiness as I cup the parcel. I add a generous shaking of malt vinegar, giving the steam a sharp, sinus clearing quality and I head out, no longer affected by the cold but with only the thoughts of this so simple yet pleasing meal. Every bite is indulgent as the grease exudes from the pores of the crispy bits, coating my mouth with sinful flavor. And, although my stomach protests, the chips somehow find their way into my mouth until all that's left is a grease sodden piece of parchment. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxrs1wbYOoKX2vvaqCR29bp1sqrTTot6aiN5gtWGF-zGrdNjgLd9LtgghsC7AzXyf6Z1maESbMr9n9zUah3RCVZBv2ozk9FhUzT6450NdHFrcEiP_1e8SuGZdJ9L0rVfQfLyBbMilBzJG/s1600/IMG_4795.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxrs1wbYOoKX2vvaqCR29bp1sqrTTot6aiN5gtWGF-zGrdNjgLd9LtgghsC7AzXyf6Z1maESbMr9n9zUah3RCVZBv2ozk9FhUzT6450NdHFrcEiP_1e8SuGZdJ9L0rVfQfLyBbMilBzJG/s320/IMG_4795.jpg" width="288" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">My favorite local fish and chips shop</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://news.bbc.co.uk/1/hi/8419026.stm">Fish and chips</a> have actually been around London for about 150 years. Many think that the Jewish immigrant Joseph Malin opened the first chippy in the east end around 1860. The fare was popular among the working class because it added variety to their bland diets. It’s a little unclear exactly how the meal’s two components of fish and chips became one, but no matter the history, there couldn’t be a better match. But although the dynamic duo is always together, the condiments vary widely. Some like simple salt and vinegar, others, like John Lennon, prefer ketchup, and some find solace in tartar sauce, pickled onions, gherkins, or <a href="http://en.wikipedia.org/wiki/Mushy_peas">mushy peas</a>. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQIYcSn_9XI3RUziP5YhzviLrlysUrePAWm3vTeWcGFfN3HGcPQF3nsEw__IyF6uhuGcHxbCL-Y2BdqHDfaIcjU7hUEvOnPSjGLZ96e3zXyKUnF5YJTXlh2C12gYOoVW6RGM2EflG0xVr/s1600/IMG_6353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQIYcSn_9XI3RUziP5YhzviLrlysUrePAWm3vTeWcGFfN3HGcPQF3nsEw__IyF6uhuGcHxbCL-Y2BdqHDfaIcjU7hUEvOnPSjGLZ96e3zXyKUnF5YJTXlh2C12gYOoVW6RGM2EflG0xVr/s320/IMG_6353.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The types of fish can very too. The most popular are <a href="http://en.wikipedia.org/wiki/Cod">cod</a> and <a href="http://en.wikipedia.org/wiki/Haddock">haddock</a> but other options include <a href="http://en.wikipedia.org/wiki/Sole_(fish)">sole</a>, <a href="http://en.wikipedia.org/wiki/Skate">skate</a>, <a href="http://en.wikipedia.org/wiki/Plaice">plaice</a>, and rock. Originally, they came tucked away inside a folded piece of newspaper, but due to hygienic concerns, they now come in parchment or wax paper, sometimes with a newspaper print or placed inside an outer layer of newspaper. This fabulous fried treat my be losing some popularity due to is rather unhealthy nature but, no matter what, it will always be a staple in the British food culture. Just, if in London, don’t do what the Californians sitting next to did one time and order fried fish but only eat the fish innards, leaving the fried batter carcass. I mean, if your going to order fish and chips in London, the least you can do is enjoy it.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORhCTKUjV9hlfiyJOPq3DbgyC04fMwZCNhOmX2XfLvj22a-ORiLoBX0QkArbiBM0QpPdpJcBW6L1ViiftU-7ritVaasySuwdqtcQ14YpfQ2y8RUYcw23hrq5Sv1saJ9-pI66KV-ekR2Az/s1600/IMG_6354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORhCTKUjV9hlfiyJOPq3DbgyC04fMwZCNhOmX2XfLvj22a-ORiLoBX0QkArbiBM0QpPdpJcBW6L1ViiftU-7ritVaasySuwdqtcQ14YpfQ2y8RUYcw23hrq5Sv1saJ9-pI66KV-ekR2Az/s320/IMG_6354.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But before the delicacy of fish and chips came about, the poor people of London had to resort to other means of protein sources from the water. And in the 1700s, this meant eels. They were in such overabundance in the Thames that their consumption was widespread and very cheap for the working classes. The eels were prepared in quite an interesting way, however, and took a<a href="http://en.wikipedia.org/wiki/Jellied_eels"> jellied form</a>. Eels naturally have gelatinous meat so, when cooked in a combination of water, vinegar, and citrus, it gives off proteins. Once cooled, the water and eel mixture turned into jelly. It was served at street stalls, or along with pie and mash. In fact, by the early 1900s, over one-hundred Eel Mash and Pie Houses existed in London. Jellied eels are not anywhere near as popular as they were before, but it is still common to find eel, prepared in other ways, in many of London’s higher quality pubs and restaurants. So how could I resist a taste of this dish?</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I found them at the restaurant <a href="http://www.wildhoneyrestaurant.co.uk/">Wild Honey</a> though I felt a little ridiculous ordering eel, as if the waiter could sense my uncertainly. It was prepared as a smoked fillet, served alongside crispy pieces of chicken, roasted turnips, creamed corn, and <a href="http://www.gourmetfoodsource.net/sea-purslane.htm">sea purslane</a> (a salty water plant). The sliver of eel arrived on my plate, looking ordinary enough so, after a few deep breaths, I braved a taste and I actually quite liked it. Because it was smoked, it had a slight bacony flavor, without masking the salty sea flavor too much. The flavor reminded me somewhat of salmon but the texture was different. As expected, it wasn’t quite as tender and flaky as most fish but instead had a slight tough chew, somewhere between the texture of scallops and clams. It’s hard to explain, yet still really enjoyed it. I’m sure that prepared this way its flavor takes precedence of jellied eels by a mile but, it was still exhilarating to try this British dish, now almost delicacy, that many in America wouldn’t even consider as edible. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Although these are only a few examples, they are not the only important fish types in England. As England, of course, is an island, seafood is actually very prevalent in London, or at least used to be until many gained endangered status. So now, since restaurants try to use ethically sourced seafood, it is much more expensive. But still, some other popular dishes include Scottish oysters and scallops (pictured), smoked salmon, monkfish, dory, and many more. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If given the option between sea or mammal meat, I generally pick that from my furry friends but, experiencing the London seafood scene has been a joy. And now, after having fish and chips from the place where it all started, I doubt if I’ll be able to have it in America again without making comparisons. So if you ever find yourself in lovely London Town, head over to <a href="http://www.yelp.co.uk/biz/rock-and-sole-plaice-london">Rock and Sole Plaice</a> for a chippy experience to remember.</span></div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com1tag:blogger.com,1999:blog-7426562974694972869.post-58706645712308167392010-12-01T10:49:00.000-05:002010-12-01T10:49:24.884-05:00Eat and Two Veg<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Perhaps I could not make a more obvious statement based on this blog’s contents but, I do eat meat. It’s a taste thing for me and I would find it really hard to look at a picture of a succulent <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHD7bj81ZHd1wrjZBPR0m0AgxpR0WcX6i3f0MPZOJcUIzpVueGoNZDa-gt5XCpNWGPgS9qBU7bLy-UpIzZidKMLSgF_BKQvtdJUWmsQyMRWetHkBPiqk7tcJmsPty1mzXWovi6HsQn_so/s1600/IMG_6382.JPG">Sunday pork roast</a> or a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwaZMSP-GCPHqYwKhTe0_apMRjfTe3C7UUNeqrozEL9qlMEa6OwlWq9YdYWGturHU9cyUE8v44V28OXzCbNjhB6Mm9Dvt8s1sUl9DKVVULdLBBpu1DMlMXlPtcELMpCWE_LUYIe0PU-P5/s1600/IMG_5111.JPG">juicy tender steak</a> and not start salivating. It’s a good thing I like meat too because the British pride themselves on their animal dishes. That’s not to say that I am against vegetarianism and I actually really admire people who can give up some of that best flavors out there and find ways of recreating them without meat. It’s fascinating. But to make myself feel better, when I do eat meat, I try as hard as I can to scout out that which is free range and organic.</span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I know quite a handful of vegetarians back in America and a good number on this study abroad trip as well. And from eating out with them in restaurants, I have made a really unique discovery about British food culture. Although its history shows a meat-rich diet (<a href="http://tuckinfoodblog.blogspot.com/2010/11/because-i-know-youre-dying-for-another.html">remember King Henry VIII</a>), today, in the city of London,<a href="http://www.veganlondon.co.uk/"> vegetarian options</a> are just as prevalent. Restaurants take much effort to ensure that they include plenty of meat-free (as well as gluten-free) options that are well labeled and advertised. There are probably many reasons why but the vast numbers of cultures residing in this one city along with the universal rise of the vegetarian lifestyle are some. Also, to make up for the lack of the naturally occurring flavors that meat brings, chefs in London have worked hard to combine the flavors of vegetarian-friendly foods in new ways. Although missing meat, the food presents excitement for the palette, is full of flavor and is totally satisfying. There are three vegetarian restaurants I have found in my food travels that I definitely recommend to any meat or meat-free eaters visiting this city.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The first is this teeny tiny place around Soho, the rather hippie, bohemian, music/art part of town, called <a href="http://foodforthought-london.co.uk/">Food for Thought</a>. In fact, it was the first vegetarian restaurant in all of London. The building is in no way special and, if one didn’t have an insider’s tip on the awesomeness of the food, the place may be overlooked due to the slight grubbiness of its exterior. It has remained in the same place since it opened in the 70s, refusing to lose its charm by moving to a bigger venue. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The menu changes every day to offer as much variety as possible and everything is so cheap, especially the takeaway, which is a good option since there is barely room to stand in this place. So situated inside the cramped front area, I ordered, trying to yell over the sound on the banging pots and pans coming from the open kitchen behind the counter, and finally walked away and rushed home in the rain, ready to enjoy my hot meal. I ordered an astounding baked gnocchi dish that included gnocchi, aubergine, cauliflower, fennel, and olives in a delicious tomato sauce and coated with a thick layer of melting cheddar and mozzarella cheese. And for fifty pence, I added a giant chunk of pumpkin sesame bread to soak up every bit of the sauce. The food was amazing but the portion so huge that, much to my disliking, I couldn’t finish it all.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Another partially vegetarian restaurant is called <a href="http://www.ottolenghi.co.uk/">Ottolenghi</a>, a café/restaurant started by renowned chef and <a href="http://www.guardian.co.uk/lifeandstyle/series/thenewvegetarian">The Guardian vegetarian food column writer</a> <a href="http://www.ottolenghi.co.uk/stories/yotam-ottolenghi">Yotam Ottolenghi</a>. Although his has a Mediterranean background, he learned his culinary skills in London so he has blessed this city with his foreign flavors and passion for high-quality, fresh, and healthy food. He himself is not a vegetarian, but has a very extreme respect for that lifestyle. He creates unique dishes that present new and exciting flavor combinations and ingredients that are so substantial and wholesome that they still somehow have the satisfying quality of meat.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_rQmbEMz0hHWjrkdDnUeOCaUwV1DjGbLtFFjYiXzN3nzNSHbNj7xORVuH40JxDuaAvsWg3mmtK4LPCtyMwMpSDBoTXMnnxwPuehAX3bYkaNdNXKGO5_Q-_zevpYYfB_Bt2Tqon2CA3wA/s1600/IMG_7044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_rQmbEMz0hHWjrkdDnUeOCaUwV1DjGbLtFFjYiXzN3nzNSHbNj7xORVuH40JxDuaAvsWg3mmtK4LPCtyMwMpSDBoTXMnnxwPuehAX3bYkaNdNXKGO5_Q-_zevpYYfB_Bt2Tqon2CA3wA/s320/IMG_7044.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">His café’s (there are four) are famous for their huge counter of “salads”. These are not ordinary lettuce salads either, but gourmet concoctions of fresh vegetable with complementing yet unique seasonings and flavors. Ottolenghi also offers a few quality meats to place on top of the salads and a huge variety of baked goods and breads. I chose a combination of three salads with a small piece of delicious salmon; it looked so good, I couldn’t resist. I had a green bean and mangetout salad with oil dressing, orange zest and hazelnuts, roasted spears of sweet potatoes with a creamy dressing, chilies, and sesame seeds, and delicious roasted aubergine slices topped with a red pepper tahini sauce. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And the salmon, sitting atop the numerous salads, was accompanied by a pineapple chili sauce. The portions were huge, lasting through that day’s lunch and dinner, everything was so crisp and fresh, and I discovered combinations of flavors that I never even thought of before. It was such an inspiring experience not only to see the potentiality for vegetarian dishes but also to take away tips about food pairing that I can’t wait to try out at home.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Finally, my favorite vegetarian experience was at a place called <a href="http://www.mildreds.co.uk/">Mildred’s</a>. It, like Food for Thought, is another one of those really discreet restaurants tucked away on a side street in Soho. From the interior’s look alone, I wouldn’t have expected anything spectacular. The place was small and cramped with a dozen or so mismatched tables crammed in any available space. But despite this, I got a immediate feeling of relaxation and general good, earthy vibes. The waiters, without doubt hippies wearing baggy jeans, white tanks tops, and hemp jewelry, greeted me very enthusiastically as they led me to my table.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSEoy_GZp06yBrtnp1dGCXZMzTOmvhrlHZsW8L-14d5oP2TUPT-ifHF9ZZAXlM96BeB4lqp7slyRKRplbcxSLy5kgHJGvvlAkSdQy7axexCYEG_gU3FKcC3bCIqg9SD27755jm9iQ1AIS/s1600/IMG_6740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSEoy_GZp06yBrtnp1dGCXZMzTOmvhrlHZsW8L-14d5oP2TUPT-ifHF9ZZAXlM96BeB4lqp7slyRKRplbcxSLy5kgHJGvvlAkSdQy7axexCYEG_gU3FKcC3bCIqg9SD27755jm9iQ1AIS/s320/IMG_6740.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was in a very American food mood that day so I ordered their vegetarian version of the classic burger of the day and fries. The burger, of course had no meat and that day’s version instead contained sweet corn, black olives, and herbs, probably mixed with breadcrumbs, beans, and egg to form the patty. It was placed atop an incredibly moist wholemeal bun, and topped with rocket, tomato, and a sweet chili sauce to add an extra kick. The great part is, I didn't even miss the meat and the texture was so tender and juicy, I almost preferred it to beef burgers. The fries were a little more than ordinary too. I got their special sweet potato fries that arrived in a ginormous stack, steaming hot and amazingly crispy and sweet. They came with this incredible sour cream and basil dipping sauce and, although it was great with the fries, I couldn’t help but smearing a bit on my burger as well. And what is a burger and fries without soda? So instead of Coke, I ordered the “healthy” alternative called <a href="http://www.fentimans.com/range.php">Curiosity Cola</a> that is totally organic and made from only natural root extracts, pure cane sugar, and carbonated water. And it was so much better than Coke with this slightly spicy flavor mellowed down vanilla. It was an incredible meal and this alone really filled me up. I got dessert too, which may have put me over the top, but we’ll talk about that particular part of the dish at another time.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It has been amazing to experience this unexpected part of the London food scene and the really down to earth, health conscious people associated with it who really care about their food’s taste and quality. The absolute prevalence of the vegetarian culture in London, although not turning me away from meat entirely, has given me a new perspective on meat-free food and really inspired me to experiment with it on my own. And most importantly, as England is a country with land well suited for almost all great fruits and vegetables, this prevalence of a vegetarian culture is a great way to celebrate the gifts that England’s land has to offer. </span></div>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-27248714029131887002010-11-28T13:38:00.000-05:002010-11-28T13:38:37.078-05:00What's Not to Love About Stinky Cheese?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBI2orU98GXflyKnPbfD6tn577OALcKjFLYQyi057tOYp1l5H3LepxFBtJm5aosfjG3QC_2QCskSKPS8XlRwlGU2VlCbaOl636NX7zAV3zIC5epotKc1bKtOOfneDQ8lh8XosIjHqBJ5Ba/s1600/IMG_6247.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBI2orU98GXflyKnPbfD6tn577OALcKjFLYQyi057tOYp1l5H3LepxFBtJm5aosfjG3QC_2QCskSKPS8XlRwlGU2VlCbaOl636NX7zAV3zIC5epotKc1bKtOOfneDQ8lh8XosIjHqBJ5Ba/s320/IMG_6247.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When I came to the U.K., I was really looking forward to trying the cheese here, and I think I know why. It all stems from the English animation <a href="http://www.google.co.uk/imgres?imgurl=http://images.wallaceandgromit.com/user_uploads/creations/creation_700_1433.jpg&imgrefurl=http://www.wallaceandgromit.com/creations/view/1433&h=480&w=640&sz=105&tbnid=PJaQAak_XtRafM:&tbnh=103&tbnw=137&prev=/images%3Fq%3Dwallace%2Band%2BGromit%2Bcheese&zoom=1&q=wallace+and+Gromit+cheese&usg=__6Uayx0dwyhxuXx9h7c-5XLPltO8=&sa=X&ei=FSfyTJjeMcawhQeXkuWxAw&ved=0CCgQ9QEwAw">Wallace and Gromit</a> because in any of these videos, the indulgent Wallace sneaks into the refrigerator for a nice slab of cheese. He takes a trek to the moon too to find out if it’s really made of cheese and invents an alarm clock made for him that, rather than equipped with an annoying ring, uses a robotic arm to place a plate of cheese in front of his nose, waking him with the lovely aroma. And try as he may, poor Gromit never really seems to be able to cure Wallace of his unhealthy obsession with Cheddar, no matter how many carrots he bribes him with. So if Wallace finds English cheese so enticing, then I of course had to try it.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmExNYdbDFy6roChiSiUuemoy08D5Vc99EigyD5w-K85vKto6n1AJECGscM4PF6ay2qAG4DYm-vbR6UDr1Y6GCbK6kTCN9GfYqzP14lCWptxDvsurB3xmJv12Nj0D_Yhr5SsEEg1bFmz49/s1600/IMG_6243.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmExNYdbDFy6roChiSiUuemoy08D5Vc99EigyD5w-K85vKto6n1AJECGscM4PF6ay2qAG4DYm-vbR6UDr1Y6GCbK6kTCN9GfYqzP14lCWptxDvsurB3xmJv12Nj0D_Yhr5SsEEg1bFmz49/s320/IMG_6243.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So although these may be silly examples, they really do show the importance of cheese in the English diet and the pride they take in their variety of cheeses. Almost every region in England has its special kind and they all come together in the cheese shops of London, available for my tasting pleasure. As I walked into <a href="http://www.nealsyarddairy.co.uk/cheeses.html">Neal’s Yard Dairy</a>, a very renowned traditional British cheese shop and also the first cheese shop I’ve ever visited, the first sense that I couldn’t help but pay attention to was my nose. I could actually detect hints of the shop’s presence way before it came into my line of sight but once inside, my nostrils were filled to the brim with an aroma that was both very pleasing yet revolting. Despite its slightly moldy notes, due to the briny rinds that encased most of the cheese, there were hints of nuttiness and a sort of earthy mushroom scent. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqz095YV7pWxdlblHlgt9rp5FLsoIzwG5-P-7-Os9J7k9A5nriJO-_zAskjQ70Tl40gTRmGjAJIpydnDeh07_H4jL_stIy1mpLLG5ToF4jlsFU5j4poW_5UfDrXvxph3Ai7VzqlKMsX6tr/s1600/IMG_6241.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqz095YV7pWxdlblHlgt9rp5FLsoIzwG5-P-7-Os9J7k9A5nriJO-_zAskjQ70Tl40gTRmGjAJIpydnDeh07_H4jL_stIy1mpLLG5ToF4jlsFU5j4poW_5UfDrXvxph3Ai7VzqlKMsX6tr/s320/IMG_6241.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It actually grew on me very fast so that before long, my nose was no longer begging for my attention and my other senses could participate again. The shop was very chilly and dry and for understandable reasons because what I saw was quite a unique sight. There was literally nothing but a long counter stacked up high with enormous rounds of cheese, all sitting out in the open with no refrigeration and each accompanied by a hand written labels. And on top of each stack sat a large wedge of the same variety from which the cheesemongers could cut off slices for the consumer. The workers in the shop were very friendly too, most obligingly letting me involve my tasting senses and sample any of the beautiful cheese before me. So, although I have only bought a handful of their varieties, I have tried many more and will now give you a very brief guide to the <a href="http://www.britishcheese.com/information">varieties of English cheese</a>.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-2vJMVFHczebT8SpzwkGyWkpu8Aj4T24Fb5Hui_WlBhTouBoIJi4slbUkw0e_EfZE5CTKVszw95f3mOcF-XZgAW3aQHo44My-tz9-GvmwevFHgIrgGWFTpHFAEJAYCaBGnQxH3b4Yg4q/s1600/IMG_5453.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-2vJMVFHczebT8SpzwkGyWkpu8Aj4T24Fb5Hui_WlBhTouBoIJi4slbUkw0e_EfZE5CTKVszw95f3mOcF-XZgAW3aQHo44My-tz9-GvmwevFHgIrgGWFTpHFAEJAYCaBGnQxH3b4Yg4q/s320/IMG_5453.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Maybe the most renowned of all English cheeses is cheddar. Although America has many of its own varieties, cheddar originated in the U.K., more specifically in Somerset. The cool climate there was good for the maturing process, which was done in the caves in the town of Cheddar. The cheese has been made in Somerset since the late 1100s and was the top choice among royals for their banquets. It has varying maturing times too. Those that age for a short time are mild and creamy and if matured longer, develop much sharper, stronger, and nuttier flavors. Aged cheddar takes on a harder and crumblier texture with slightly crystallized bits that crunch as its chewed too. Since I’ve been shopping at Neal’s Yard, I’ve had their <a href="http://www.keenscheddar.co.uk/product.htm">Keen’s cheddar</a>, a raw cow’s milk and very aged cheese from Somerset. It is possibly the most traditional of the cheddars made today and has a strong, tangy flavors with a rich and crumbly mouth feel. It’s the perfect cheese to use for a <a href="http://en.wikipedia.org/wiki/Ploughman's_lunch">Ploughman’s Lunch</a>, a traditional British pub lunch that includes a hunk of bread, a slab of cheddar, apple slices, pickled onions, Branston pickle, and sometimes a hardboiled egg, all one a plate together. It makes for a filling, sweet and salty lunch that really benefits from the strong punch of the cheese.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcePr8w7HW3ll2Z_-_2GWIEYicBFWxh-UHWJtZ0I6yUYjBTQdi3qDUvu3lXYe2lk60JNVNnoWeBuKW0WjqXHy6R0FOFTvueCAH0QuUdWuX4MHUP-NW-G4Xctp7DLR6RPB9oQb5xfS-ATVy/s1600/IMG_6396.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcePr8w7HW3ll2Z_-_2GWIEYicBFWxh-UHWJtZ0I6yUYjBTQdi3qDUvu3lXYe2lk60JNVNnoWeBuKW0WjqXHy6R0FOFTvueCAH0QuUdWuX4MHUP-NW-G4Xctp7DLR6RPB9oQb5xfS-ATVy/s320/IMG_6396.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">England of course is also known for its bleu cheese and although France may have it Roquefort, Britain has <a href="http://www.stiltoncheese.com/">Stilton</a>, a delicacy and an absolute pleasure to eat. It is even called the “King of English cheeses”. It’s believed that Stilton originated in the early 1700s in the village of Stilton and was originally made by letting blocks of cream cheese age for a very long time. Today Stilton has certification trademark and Designation of Origin status so it can only be produced Nottinghamshire, Derbyshire, and Leicestershire. </span> </div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G8-73yWxKyo3U0WZhWP3IyQpImej-hzvQ32Nt_9TF4jk3fldQrweSERtCOCpq2CTGakngczCNEr5mkn5DzxiGio02TV-gCdprtxsKZIPtiCpp1ATR4Lvs1bPWY7BFVXsUo8UxwydPzCR/s1600/IMG_5122.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G8-73yWxKyo3U0WZhWP3IyQpImej-hzvQ32Nt_9TF4jk3fldQrweSERtCOCpq2CTGakngczCNEr5mkn5DzxiGio02TV-gCdprtxsKZIPtiCpp1ATR4Lvs1bPWY7BFVXsUo8UxwydPzCR/s320/IMG_5122.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Neal’s Yard sells <a href="http://www.colstonbassettdairy.com/">Colston Bassett Stilton</a> from Nottinghamshire. Neal’s Yard also produces its own bleu cheese called <a href="http://www.stichelton.co.uk/index.html">Stichelton</a> that is rapidly becoming a recognized and well-liked British bleu. Bleu cheese, of course, is the most easily recognizable with its cream colored interior flecked with dark bluish-green veins. And although its appearance may scare some, it is an absolutely delicious cheese, actually quite mild yet still fruity and tangy. The texture, especially of the Stilton, is literally as creamy as butter and crumbles into millions of pieces as it’s cut. Bleu, because of its sweet notes, is often served as a dessert with red wine or paired with red fruit flavors like plum.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-fnPmXsC_-mrnuOvq-8UxvBt6iV4tSSjqYmIJXKAkgoF49VmVZFq294NYunIN1hwCx3bisaB7ZMnV3tqdLEhIDKVfhV2YmlgAq_fdkBMSJ8ZbbsBR_UBMnDOH0AobuIUFhDwvgCFH6f0/s1600/IMG_6595.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-fnPmXsC_-mrnuOvq-8UxvBt6iV4tSSjqYmIJXKAkgoF49VmVZFq294NYunIN1hwCx3bisaB7ZMnV3tqdLEhIDKVfhV2YmlgAq_fdkBMSJ8ZbbsBR_UBMnDOH0AobuIUFhDwvgCFH6f0/s320/IMG_6595.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There are many other popular British cheeses as well with varying colors, tastes, strengths of flavors, and textures. <a href="http://www.applebyscheese.co.uk/our-products/applebys-cheshire/">Cheshire cheese</a> (the one pictured), which I bought due to the mere fact that <a href="http://tuckinfoodblog.blogspot.com/2010/10/banging-on-about-english-food.html">I had been to the pub taking this name</a>, is another hard and strong cheese, very crumbly in texture, slightly metallic in flavor, and dyed with <a href="http://en.wikipedia.org/wiki/Annatto">annatto</a>, giving it an orange color. <a href="http://en.wikipedia.org/wiki/Lancashire_cheese">Lancashire cheese</a> has a very buttery taste with acidity like yogurt. It is smooth and creamy yet crumbly in the mouth. And, <a href="http://en.wikipedia.org/wiki/Red_Leicester">Red Leicester</a>, also easily recognizable due to its bright orange and red hue, has been around since the 17</span><sup><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">th</span></sup><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> century. The color comes from the annatto dye but also takes on the orange because the milk from which Red Leicester is made comes from cows with a diet high in beta carotene. This cheese is rich, sweet and much more chewy than crumbly.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSJTHRREZOWRN5cTBScopPqmfqUNuXoCmme5ScgrKteqdq5w1gJrT-yI8tpgvdvJT-3qMUX-7XOwTYIC6ZXLIqbHpVSj-v-6G4pBEAJ9DJ60LCwUMiMPrSnLuKGhccEYxNxHVfssiKk7Q/s1600/IMG_6251.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSJTHRREZOWRN5cTBScopPqmfqUNuXoCmme5ScgrKteqdq5w1gJrT-yI8tpgvdvJT-3qMUX-7XOwTYIC6ZXLIqbHpVSj-v-6G4pBEAJ9DJ60LCwUMiMPrSnLuKGhccEYxNxHVfssiKk7Q/s320/IMG_6251.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Finally, a very interesting a somewhat gimmicky cheese is a little thing called <a href="http://en.wikipedia.org/wiki/Stinking_Bishop_cheese">Stinking Bishop</a>. The rind itself really does stink …bad…and has to be well wrapped in the refrigerator to prevent it from becoming a toxic zone. But, the inside is really goopy and creamy, like brie. It is speckled with these little holes, has this slightly sticky and gelatinous texture, and the taste is absolutely mild like cream or butter. Funnily enough, in </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wallace and Gromit, Curse of the Were Rabbit</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, its smell was used to revive Wallace from the dead.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have really enjoyed my cheese tasting since I’ve been here and always look forward to picking up something new every time I return to Neal’s Yard. To end this post on a fun note, I will share a particularly tasty cheese experience at Borough Market. One of the food stalls is <a href="http://www.boroughmarket.org.uk/page/3031/Kappacasein/58">Kappacasein</a> and they sell this very interesting Swiss dish called Raclette, but turned English with a Ogleshield Cheese from Somerset. Essentially, they take half a round of the cheese, place it under a blue flame until the cheese is slightly burnt and bubbling. Then, they pick it up and use a knife to scrape the melted top layer over a plate of boiled potatoes, pickled onions, and gherkins. It’s absolutely sinful to eat but it is very disappointing to look down mere minutes later and find it gone.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-8762658643975478242010-11-25T10:44:00.000-05:002010-11-25T10:44:59.401-05:00Hurry! I Want Curry!<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remember when I told you that the national dish or food of England was most likely sausages. Well, that’s only part of the truth. Most people consider one other dish to share this title with the sausages and that would have to be “<a href="http://en.wikipedia.org/wiki/Curry">curry</a>” or more specifically, chicken tikka masala. If you are finding this a little hard to believe, all you have to do is simply walk down one street in London to let the plethora of “Indian” restaurants prove it right. But although these restaurants may advertise themselves as serving authentic Indian food, their fare, the “meat in a spiced sauce over rice” that people generally imagine when they think Indian, is an English invention. In fact, it does not resemble any traditional food one may find in India at all. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So how did England happen to take on this international style dish as their own? Well the origins go back to the 1200s. At this point in time, India was in control of the spice trading and for Europeans to obtain these valued items, they had to pay enormous sums of money. So, the Europeans decided to take matters into their own hands and traveled to India to take control of the spice trade. Portugal was the first to do this, but, in the 1600s, the English stole this control. Because of this, many businesspeople in England found themselves traveling to India and developing much fondness for the flavors of the food there. They tried to replicate it as soon as they returned home but without full knowledge of the Indian food culture, all they came up with was gravy made from lots of spices that they poured over all their food. But they really liked it so this spice mixture became highly commercialized and widely sold in little packages labeled “curry powder.” And although people in India really do flavor their food with mixtures of spices (called a masala) they use fresh spices and grind up the powders themselves.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In England, the most widely recognized mixture of spices is called “<a href="http://en.wikipedia.org/wiki/Garam_masala">garam masala</a>” and makes up the base of virtually all of the curries available in London. It is used to flavor both the meat (served in bite sized pieces or bits called tikka) and the sauce in which it's served, whether that be <a href="http://en.wikipedia.org/wiki/Chicken_tikka_masala">tikka masala</a>, <a href="http://en.wikipedia.org/wiki/Korma">korma</a>, <a href="http://en.wikipedia.org/wiki/Jalfrezi">jalfrezi</a>, <a href="http://en.wikipedia.org/wiki/Rogan_josh">rogan josh</a>, <a href="http://en.wikipedia.org/wiki/Vindaloo">vindaloo</a>, or one of the many others. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chicken tikka masala has become the most widely recognized curry in all of England and can be found anywhere from the grocery store frozen food section to the best of restaurants and it's even used as a sandwich topping at Subway or flavoring for crisps. Yet, it’s always somewhat different depending on where it’s from. But essentially, the chicken is marinated in a combination of garam masala and yogurt and cooked on skewers inside a <a href="http://en.wikipedia.org/wiki/Tandoor">tandoor oven</a>. Then, it’s combined with a tikka masala sauce made from garam masala, onions, tomatoes, and cream. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOFG8uKVNlOvYKyfCvUKXn6lA8N6HCpW93-DEaBuWHF6ZZxRC7PUziR-Y7FeiUFtsQuTSPehfawuQS1d9OvcnV0spV1829Hn8no8gI2Y5j9a-eiJ2oJ5gBLr3nCx5IlLS9Jy1lhwmcSEP/s1600/IMG_6630.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOFG8uKVNlOvYKyfCvUKXn6lA8N6HCpW93-DEaBuWHF6ZZxRC7PUziR-Y7FeiUFtsQuTSPehfawuQS1d9OvcnV0spV1829Hn8no8gI2Y5j9a-eiJ2oJ5gBLr3nCx5IlLS9Jy1lhwmcSEP/s320/IMG_6630.JPG" width="320" /></a></div> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Although I’ve tried a number of varieties of the dish, the absolute best I’ve had so far came from <a href="http://www.visitbricklane.org/">Brick Lane</a>. Brick Lane is in a very famous stretch of road in the east end of London, situated right in the middle of the Bangladeshi community. And believe me when I say that there are literally hundreds of restaurants on this road, all in the “Asian food” category meaning Indian, Bangladeshi, Malaysian, Chinese, Thai, Japanese, Korean, and every other possibility. It is an overwhelming sight and almost every place bears a sign that reads “voted best curry on Brick Lane”. Only with the help of a suggestion from a tour guide could I pick one of the restaurants so I found myself a Sheraz with high expectations that were fulfilled. </span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvx8Knk2Yk7BrDX-fVHOZz5sxs-Y5V2ZBNhQngerIWMb6_xzIj_3D0PtnoL-AntVxBlnW_UhOA6BXDANLnn9kPzegwH-oHqzUIHTo4eJqxUQtaE0ZvZjRpe71kv8JZUrQdvcRSoeY7Nkv/s1600/IMG_6631.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvx8Knk2Yk7BrDX-fVHOZz5sxs-Y5V2ZBNhQngerIWMb6_xzIj_3D0PtnoL-AntVxBlnW_UhOA6BXDANLnn9kPzegwH-oHqzUIHTo4eJqxUQtaE0ZvZjRpe71kv8JZUrQdvcRSoeY7Nkv/s320/IMG_6631.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Again, I ordered the chicken tikka masala along with <a href="http://en.wikipedia.org/wiki/Naan">naan</a> peshwari (Indian flatbread stuffed with coconut and mushrooms and cooked in the tandoor) to tear off in pieces and mop up the remaining sauce on the plate. It really was the best tikka masala I’ve tried. I generally think that the cheaper versions have this awful lingering onion and garlic taste, but this one was quite creamy, mild, and sweet with still a good punch if spice flavor. Therefore, the sweet naan was a nice pairing. I definitely got the sense that Sheraz used very fresh ingredients, and prepared the food in the most authentic of ways, so I was glad for the suggestion to lead me in the right direction. <br />
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But tikka masala is by no means the only option for a curry. I’ve also sampled a very tasty lamb tikka at a restaurant in Bath and served in fancy style. The waiter came to the table with a hot miniature pan where he mixed together the tandoor cooked lamb with caramelized onions so that it was hot and sizzling as he placed it onto my plate. This kind had no sauce but served with basmati rice, it was still delicious. </span> </div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Even vegetarians have a lot of options with the many chickpea and lentil dishes, and because a vegetarian dish is the cheapest to make, I had a go a making my own curry at home. I prepared a vegetable jalfrezi (jalfrezi is a garam masala sauce with tomatoes and red peppers) made with cauliflower, butternut squash, courgettes, onion, ginger, tomatoes, and chickpeas. I used <a href="http://www.jamieoliver.com/recipes/curry-recipes/vegetable-jelfrazi">this Jamie Oliver recipe</a>, although cut in half and with few ingredient changes, for a filling and tasty dish that lasted me four days. It was a lot of prep work, slicing, and dicing, but in the end, was worth the hard work.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Indian food and curries has become a staple in the diet of many in our London study abroad group because it’s cheap, widely available for takeaway, and always very flavorful and filling. And just like Chinese food in America, the dirt cheap stuff from the corner place is usually just as satisfying as what come from a quality restaurant . It is also very blatant representation of the many outside influences in English food. Also, as London is a diverse city with many Asian communities, I can’t see the high prevalence and popularity of the Indian cuisine fading away anytime soon. So, with only a few weeks left, it’s high time to fill up on this amazing food as much as I can before it’s no longer available.</span></div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-59697228017692739862010-11-23T03:31:00.000-05:002010-11-23T03:31:45.909-05:00Baguette, S'il Vous Plait<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sorry to keep you waiting for a little longer than normal, but hopefully this post will serve as some redemption for my recent lacking. But, to explain, this past weekend was our much-anticipated trip to Paris, so to slow things down and enjoy life as the Parisians do, I left the computer behind, saving the humungous amounts of work for later. So now as I sit here at 11:00 PM, finally returning to the real world, I am very pleased to change things up slightly and present to you my 3-day account with <a href="http://en.wikipedia.org/wiki/French_cuisine">French food</a>. And what a food experience it was. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Although Paris in general turned out to be something slightly different than I expected in the sense that it was by no means all fashion and glamour, the food did hold true to its reputation. Before departure, many told me that it didn’t really matter where I ate because the French take pride in their cuisine and want to make sure that visitors get the best possible fare anywhere. For the most part the food really was amazing, even at the simple corner restaurant/cafés, with just few minor flaws and some very important lessons learned in the aspect of Paris dining. So although it is very hard to cover the entirety of French food with one blog post, I did taste enough to give you idea to the cuisine.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Crepes</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Literally any street that I walked down in Paris was equipped with a creperie or ten. <a href="http://en.wikipedia.org/wiki/Cr%C3%AApe">Crepes</a>, originally from Brittany, are now so are so prevalent, that many consider it to be France’s national dish, and range from sweet to savory and minimalist to exquisite. It was quite a sight to watch someone make the crepes as they ladled out the thin batter onto a flat circular hot plate over a foot in diameter. Then taking a wooden rod, they skillfully spread the batter to the edges. Crepes are so thin that by the time the batter was completely spread on the pan, the crepe was ready for a brief flip to the other side. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When almost done, they added the toppings. I was very shocked by the EXTREME popularity of Nutella in Paris, which is by far the most popular crepe filling. Other toppings included lemon juice and sugar, chestnut cream, and jams, but nothing beat the Nutella and thinly sliced banana combo. It was served in a paper cone, and, on the cold weekend we visited, the hot steam pouring from the inside was by far enough to warm me up. The first few bites were the crispy crepe edges, but as I reached further down, the crepes became a little more soggy and spongy, but in a good way, and every bite was filled with hot chocolaty goodness. I didn’t visit anywhere fancy enough to have the opportunity to try <a href="http://en.wikipedia.org/wiki/Cr%C3%AApe_Suzette">Crepes Suzette</a>, but to be honest, plain Nutella did just the trick.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4fGNgbnWtjKsxoBQd7AJTeCRIforqJGs245gpRMpECcfbB_9bWM520QrBDwJXAkDASmdDYAyMotVP8O5hf3KVoHnEVYt_YJUeaLFZxbkJ_cmYMv-TMuqokZNTZVgXyzzAMrELMsp3Oa0/s1600/IMG_6803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4fGNgbnWtjKsxoBQd7AJTeCRIforqJGs245gpRMpECcfbB_9bWM520QrBDwJXAkDASmdDYAyMotVP8O5hf3KVoHnEVYt_YJUeaLFZxbkJ_cmYMv-TMuqokZNTZVgXyzzAMrELMsp3Oa0/s320/IMG_6803.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>The Boulangerie</b><br />
<br />
A Boulangerie, which can also be found anywhere, is a really amazing combination of bread, pastry, and sandwich shop, and no matter which one I went to, the food was always fresh and of the absolute best quality. Because they offer such a range of baked wonders, they really are perfect for anytime of the day. I stopped in one for a quick breakfast and was overwhelmed with the choices of croissants (butter, chocolate, raisin, or almond), <a href="http://chocolateandzucchini.com/archives/2003/10/chouquette_story.php">chouquettes</a>, brioche bread, and of course more crepes. I succumbed to a beautiful classic buttery croissant and was astounded by the flavor, the perfect crispy and flaky exterior, and the chewy, multi-layered moistness inside. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One particularly good boulengerie also provided me with the best French baguette I’ve ever had in my life. Perhaps it was because I was in the Paris state of mind, but when they placed that warm parcel of bread into my hand, I just got a wonderful warm feeling inside. I paired by bread with a huge slab of creamy Brie cheese and a bottle of red wine and ate it right next to the Eiffel tower on a bright sunny day, resulting in the best moment of the entire Paris trip. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And finally, the boulangerie was a great source for dessert. Although the éclairs, miniature fruit tarts, and cream-filled <a href="http://en.wikipedia.org/wiki/Profiterole">profiteroles</a> were enticing, I succumbed to the display of huge, colorful <a href="http://en.wikipedia.org/wiki/Macaron">macarons</a>, available in almost every flavor. I chose the hazelnut praline, and was in bliss during every nibble of that crunchy yet moist and sticky dessert. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0CBSqP2QF2xDr3UIEq6kmfKSywj4QUg5gWvuNSMZ7BVwn1bJtP39svtNEcOOJlf8hiCTSwBY6BVra-ihB89uxkifDZwIbCCbnZcLS7NRs6kO9ShVa__woPGVpinZH5WOTRJ6JBrClF3J/s1600/IMG_6913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0CBSqP2QF2xDr3UIEq6kmfKSywj4QUg5gWvuNSMZ7BVwn1bJtP39svtNEcOOJlf8hiCTSwBY6BVra-ihB89uxkifDZwIbCCbnZcLS7NRs6kO9ShVa__woPGVpinZH5WOTRJ6JBrClF3J/s320/IMG_6913.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<b> Steak Frittes</b><br />
<br />
And as much as I would have liked to, I didn’t eat only carbs all weekend. One evening, I did indulge in a typical French yet simple dinner of steak frittes at the nearest café with an English menu. And although I’ve had better fries, the steak was really excellent for the fairly reasonable price. It was a tournedos cut of beef, so basically in American terms, I got the cream of the crop, the filet minion. It was cooked perfectly medium too, still slightly red in the center, and so juicy and flavorful. It was served with a selection of three delicious sauces (pepper, tartare, and béarnaise) a side salad, and a rich and fluffy chocolate mousse, packed with true dark chocolate flavor.</span> </div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kWBMdwMSMgMKAAkuCuvqfZ3CCqt9-vOeKBoArBYE4Zyv77uSsLPqZNes7zTjH6STJ2u0fgaOzx8_T773YfLLeWaJUTwPK-acc8c3LRVNjQG66_Hyc9eA-66XKWzVVrtvbfXdII2_AiLs/s1600/IMG_6861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7kWBMdwMSMgMKAAkuCuvqfZ3CCqt9-vOeKBoArBYE4Zyv77uSsLPqZNes7zTjH6STJ2u0fgaOzx8_T773YfLLeWaJUTwPK-acc8c3LRVNjQG66_Hyc9eA-66XKWzVVrtvbfXdII2_AiLs/s320/IMG_6861.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So although I sampled some amazing classic French food, the experience with Paris dining wasn’t always the best. Obviously the language barrier, which, although unavoidable, was troublesome and made ordering somewhat difficult. I found myself eating many sandwiches without any clue as to what was inside. Food was also VERY expensive for unexpected items. The bread and pastries, which were the best I’ve ever had, were dirt cheap, while the cafes and restaurants made me fork over and arm and a leg for a bowl of soup or a nothing-special salad. Finally, the biggest problem was the Parisians take on water. I’m pretty sure they must just learn to live in extreme states of dehydration because that’s what I had to resort to. Unless I wanted to pay ridiculous amounts for bottles or risk some sort of disease from my hotel’s bathroom sink water, I just had to be thirsty. I even had a stressful situation with a cranky waiter who, taking advantage of the American tourists, gave us mineral water when we asked for tap water and charged 14 euro for it. And when asking if he made a sort of mistake, he replied, in slightly different terms but meaning the same thing, that because we didn’t ask for tap water in proper French, he took advantage of our naïveté to take our money. Here are some <a href="http://www.davidlebovitz.com/paris/">tips </a>to Paris dining that I wish I had had in hindsight.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yet as I flip through the pictures I took of all that I ate, I forget the bad experiences and my heart yearns for just another taste that wonderful food. It was amazing and nothing will ever top my bread and cheese Eiffel tower experience, but by the end, I craved my London food. I missed its comforting aspects, the familiar chain restaurants, the labels written in English, etc. But mostly I missed the English mindset on food. Because the British are not known for their cuisine, it lacks a pretentious quality that I found tiresome in Paris. I also missed the friendly customer service, the takeaway options, and the large lattes (I just can’t deal with strong tiny espresso the French like). So this morning, although slightly missing the crepes, I happily tucked into some fresh fruit and porridge and a nice cup of coffee, happily reflecting on the new experiences and enjoying the old comforts.</span></div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-89932720528607715432010-11-19T00:28:00.000-05:002010-11-19T00:28:12.721-05:00A Brief Guide to Eating in England<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I sure wish I had one of these when I came here. I remember the very first night, in my state of extreme jet lag, opening the menu at a Japanese restaurant and not understanding half of it. I thought that perhaps it was filled with some odd Japanese ingredients, but it turned out, they were really just ordinary everyday foods. But, in the next weeks I learned that in the UK, there are many foods that simply go by different names as a result of the different history, location, and background of this country. Also, as I found out, there are different rules for restaurant and eating etiquette in the UK. So if you ever take a journey to this country, this brief guide will be a major help in assimilating you to the English food culture and potentially avoiding some embarrassing situations.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Food Word Differences</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (first in the English version, and then translated to the American version)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Aubergine</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- eggplants<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Courgette</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Zucchini. The “g” is not harsh as in the word “target” but is said with a French sounding flair<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bangers</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Sausages<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Double Cream</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – heavy cream. There is also </span><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">single cream,</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> which is more like half-and-half<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sultanas</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – raisins</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Coriander</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – cilantro, although you’ll never see it mentioned in any blog of mine…blegh!<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Prawns</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – shrimp<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Icing sugar</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – powdered sugar<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Caster sugar</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – superfine white sugar<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Demerara sugar</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – coarse brown sugar<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mangetout</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – snow peas<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bap</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – a soft white roll eaten with usually just bacon or sausage<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Butty</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – another word for sandwich. Probably the most unhealthy English dish is the chip butty (french fries on buttered bread)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOdN-Ekm41Z_bS9mpJMptojwEgpotl_e2ec790pdl4tRLFDQxNSsOI5zVnbp4qxdYI5uJXglOupJYV9O-FFZ3ntJudDLMek2PRfJxd4izQbRV3PVqUjPnzPt1ykHWecrY8gJF_yfrqXt5/s1600/2529843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOdN-Ekm41Z_bS9mpJMptojwEgpotl_e2ec790pdl4tRLFDQxNSsOI5zVnbp4qxdYI5uJXglOupJYV9O-FFZ3ntJudDLMek2PRfJxd4izQbRV3PVqUjPnzPt1ykHWecrY8gJF_yfrqXt5/s1600/2529843.jpg" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Crisps</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – potato chips. They have really strange flavors here too like roast beef and cocktail prawn.<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Biscuit</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – Biscuits can be sweet or savory so it can be used to describe either a cookie or a cracker.<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Candyfloss</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – cotton candy<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fairy Cake</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – cupcake<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cuppa</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – A cup of tea<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chips</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – French fries<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Gherkin</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – a pickle or a <a href="http://www.google.co.uk/imgres?imgurl=http://www.wedding-news.co.uk/wp-content/uploads/2009/08/Gherkin_l.jpg&imgrefurl=http://www.wedding-news.co.uk/tag/the-gherkin-wedding-venue/&usg=__VUnuy9wVm2GsatYBnFgeDrcO0dQ=&h=600&w=399&sz=143&hl=en&start=0&zoom=1&tbnid=3P1A1UFr5zg7eM:&tbnh=144&tbnw=114&prev=/images%3Fq%3Dthe%2Bgherkin%26um%3D1%26hl%3Den%26client%3Dsafari%26sa%3DN%26rls%3Den%26biw%3D1363%26bih%3D736%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=134&vpy=198&dur=433&hovh=275&hovw=183&tx=101&ty=142&ei=i0rlTJ2KPKqAhAeQ073CDA&oei=i0rlTJ2KPKqAhAeQ073CDA&esq=1&page=1&ndsp=26&ved=1t:429,r:0,s:0">very unique building</a> in the East End<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pickle</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – the easiest association would be relish and the classic Enlish brand is <a href="http://en.wikipedia.org/wiki/Branston_(food)">Branston Pickle</a><br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Granary</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – malted, whole grain, brown bread<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Jacket</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – a baked potato. The name comes from the idea that the potato still has it’s <br />
skin on, like a jacket</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs604cD_v5lH2g3Pp1DO7j4mV65NUTlXiiHezWi3By0K_sK9X7DuM9a-BvWPMj83rJL7vMxCJzayZ7IbqsXGtNxCwCpPneTGbnMFUVkwjYT12D2cus8jDRZYilOqS2TQ2DR9GgNgxT-Btj/s1600/3867929757_d10a74b91f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs604cD_v5lH2g3Pp1DO7j4mV65NUTlXiiHezWi3By0K_sK9X7DuM9a-BvWPMj83rJL7vMxCJzayZ7IbqsXGtNxCwCpPneTGbnMFUVkwjYT12D2cus8jDRZYilOqS2TQ2DR9GgNgxT-Btj/s200/3867929757_d10a74b91f.jpg" width="200" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://en.wikipedia.org/wiki/Treacle">Treacle</a></span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – a sticky syrup used in desserts. Kind of of like a mix between maple syrup and molasses<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Joint</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – a piece of meat for Sunday roast<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lemonade</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – a fizzy citrus drink like Sprite</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>"Tuck In"</b> - The British was of saying "Eat Up"<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mincemeat</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – a filling used for sweet pastries made of dried fruit and suet, dried beef fat</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
Mince or minced meat</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – ground beef<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nosh</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – food<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Porridge</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – basically oatmeal but maybe a bit more runny and milky<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rasher </span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">– a slice of bacon<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chutney</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – a sweet and fruity yet savory and oniony preserve that is delicious with cheese and crackers.<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Scone</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – as I’ve said, more like an American biscuit, usually unsweetened and served with jam and clotted cream<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Jelly</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – Jell-o<br />
</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Jam or Preserves</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – Jelly</span> <b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pudding <span class="Apple-style-span" style="font-weight: normal;">- dessert, although some savory things are also called pudding, like black pudding</span></span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Soldier</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> – strips of buttered toast made for dipping in the center of a soft-boiled egg</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1_dfzFcUryJ_dpXBQXDQN6ckRDZeWq3tMiUBWThuoZhyphenhyphenLF6wcwaPCMeNK84a9-3_dEK_UYyfteUra_yezL3b1DZOKtj1T2QpOk3G82OJyoobqLKhVd2lulwo15MB9P1qNvAvXWZQjJhh/s1600/jpeg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1_dfzFcUryJ_dpXBQXDQN6ckRDZeWq3tMiUBWThuoZhyphenhyphenLF6wcwaPCMeNK84a9-3_dEK_UYyfteUra_yezL3b1DZOKtj1T2QpOk3G82OJyoobqLKhVd2lulwo15MB9P1qNvAvXWZQjJhh/s200/jpeg.jpg" width="143" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So that covers the basics for different UK words for certain foods. Also note that the metric system is used here so everything will be in liters or grams. It takes a while to get used to but after a while, you will, like me, be confidently ordering you 250 grams of ground coffee and 150 grams of cheese and reading food labels with ease. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Also, there are some other things you should know before any dining experience in England and London.<br />
<br />
- If you don’t want to eat in the restaurant or café, ask if you can get the food for takeaway. It’s not carryout and it’s not to go. It’s takeaway. Also, if the place has a takeaway menu, the food is about 20% to 40% cheaper, so it’s a great cheaper option if you're close to home or a nice park to eat in.</span> </div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- When at a nicer restaurant, the napkin, like in America, goes on the lap, and if you have a lot of silverware in front of you, just start with the outer ones and work you way inwards with each course. And, when eating, the English usually hold the fork in the left hand and the knife in the right and hold the fork downward, using the knife to push the food onto the back of the fork before placing it upside-down in the mouth.<br />
<br />
- If you would like water in a restaurant, you have three options and need to be specific. If you don’t want to pay, ask for a carafe of tap water. It will be served warm, but it’s free. If you want chilled bottled water that you pay for, you must choose if you want it still or sparkling. <br />
<br />
- Tipping is bit confusing at first. Wait staff get much better wages in the U.K. so a tip is not nearly as large. The general rule to tipping is 12.5%, although 10% is acceptable. In many restaurants, however, the tip of 12.5% will actually already be included in the bill, so there is no need to add any more, which eliminates the tricky math or breaking out the loose change. It’s actually quite convenient. But, because the waiters automatically get this included tip, they will not be quite as attentive and cheery as American waiters. And, in a pub, you will not be waited on. Instead, order at the bar and they will bring you your food. Tipping is not necessary in pubs either.<br />
<br />
- Finally, instead of saying thank you to anyone who helps you at a food service place, try giving then a friendly ”cheers!” instead.</span> </div>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-27326738958944580382010-11-16T07:51:00.000-05:002010-11-16T07:51:32.624-05:00The Candyman Can<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remember that scene from the original Willy Wonka movie where poor Charlie Bucket jealously stares into the candy shop window as the shopkeeper gives the other greedy children free treats? The walls are lined with antique wooden shelves packed with enormous glass jars of sweets. The children stand at the candy counter, complete with old-fashioned soda machine, while the man, dressed in pink pinstripes and a bowtie bursts into happy song. Well I always thought this was a really glamorized image and that shops like that only existed as novelties at the beach. But that’s not the case. This candy shop setting is quite realistic and I have seen my fair share of them all over London and England. It is quite safe to say that the English REALLY like their sweets.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/rgbdVihagWg?feature=player_embedded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmR26s19XM7LWZiTJJE-j9xciHbwFDYtmnRSzBOVV_enuPSIYZv0JPNddGfdSJb5Pc6WMX-mXotc663or0cSPx9uWo1WRLQzvNH_C7LieZhxFRsBa82Unqgax0stEUm6D-Ic7BCIDOlfvh/s1600/IMG_5092.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmR26s19XM7LWZiTJJE-j9xciHbwFDYtmnRSzBOVV_enuPSIYZv0JPNddGfdSJb5Pc6WMX-mXotc663or0cSPx9uWo1WRLQzvNH_C7LieZhxFRsBa82Unqgax0stEUm6D-Ic7BCIDOlfvh/s320/IMG_5092.JPG" width="320" /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I literally revert back into my childhood when I walk into these shops and, when I’m with other people, we burst into squeals of delight. We dash for the candy bags and start filling them up as fast as our hands can move, plunging the plastic shovels into the candy jars. I suppose some of the fun comes from the sheer variety that exist and the fact that they are all things that I have NEVER seen in America. These hundreds of sweets are pretty much true to England only. The brands have really long histories too, as proved by a visit to the <a href="http://www.museumofbrands.com/">Museum of Brands</a> where I could see the evolution of the packaging for some of these British sweets since the 1910s. Even then, sweets were largely popular and therefore sorely missed when they were rationed during WWII. But once the rationing ended, the sweets came back with fervor resulting in extreme prevalence of candy in London today. They are available in places from the nostalgic old-fashioned candy stores to the booths packed with chocolate and candy bars in the tube station and street corners. And with a sweet tooth like mine, I can hardly complain about this.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">So although the variety of candy in London in numerous and quite honestly overwhelming (one can only handle so much candy) I have tasted and nibbled the selections and have found a handful of favorites.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2iVrPtF_xX1VpqTT6uIMUFFp1M6hz7PqX9SD8FcUjgtdqfV0I4k-FPsXGMmUJolZSgoyw4ECMyXlDIgHIJO9t83AlRVBP12ZgPBGWhlgHNrPNArACzi5d3zpqANK2R1Rzvo-qd8mnaWo/s1600/IMG_6643.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2iVrPtF_xX1VpqTT6uIMUFFp1M6hz7PqX9SD8FcUjgtdqfV0I4k-FPsXGMmUJolZSgoyw4ECMyXlDIgHIJO9t83AlRVBP12ZgPBGWhlgHNrPNArACzi5d3zpqANK2R1Rzvo-qd8mnaWo/s320/IMG_6643.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Probably the most prevalent sweets at the confectionary are boiled sweets, the same thing as hard candies. These are the one’s generally making up the rainbow of colors in the glass jars. Although the aniseed balls, peppermint humbugs, and rhubarb & custards are popular, my personal favorites are the <a href="http://en.wikipedia.org/wiki/Pear_drop">pear drops</a> and the <a href="http://en.wikipedia.org/wiki/Sherbet_(powder)">sherbet lemons</a>. The pear drops are a little strange at first because, as described by food writer Nigel Slater, they have this sort of nail polish remover taste to them. But once you get past the powder coating, the taste becomes better, with a delicate, realistic pear flavor. They are just a little awkward in the mouth with their giant teardrop shape but if you bite off the long tapered end from the start, they're a lot easier to eat. And sherbet lemons, also strange and absurdly huge in the mouth, are instantly really delicious and just sour enough to overstimulate the salivary glands and give that pinching feeling in the jaw. And, if that’s not good enough, once it’s about halfway gone, the hidden lemon fizzy powder in the middle starts to leak out, creating a bubbly citrus party in the mouth.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UkruX11Fif2yQA_-EIty1adGPu45FjMc3f_QQjYiEhJkUlj4PdRvQ4NXVdfXOJqcvzPhfN3TaWKvtiOfiEdLTVnYk8THboiaadV83AMDwJyIUProdzGfkfBfz6JzxsE8LTmZSPv9J9Mp/s1600/IMG_6743.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UkruX11Fif2yQA_-EIty1adGPu45FjMc3f_QQjYiEhJkUlj4PdRvQ4NXVdfXOJqcvzPhfN3TaWKvtiOfiEdLTVnYk8THboiaadV83AMDwJyIUProdzGfkfBfz6JzxsE8LTmZSPv9J9Mp/s320/IMG_6743.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Gummies are really popular here too like the wine gums, midget gems, and these really strange ones shaped like fried eggs. I have always been a really big fan of Sour Patch Kids, so in the hopes of finding something similar, I picked up these things called <a href="http://en.wikipedia.org/wiki/Jelly_baby">Jelly Babies</a>. They look like Sour patch kids but about four times as large and covered with confectioner’s sugar but the bite into them reveals a completely different experience. For starters, they’re not sour but very sweet and in flavors like orange, raspberry, and lime. They are also much less chewy and instead, although sticky, are really soft inside with a slightly crispy exterior. Again, a little hard to get used to but after a while I kept finding my hand absentmindedly returning to the candy bag.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdHjvNEjJsK1QTX-ECrnTJ3swN7UwObIdakgrhTexwtHnSPHwVIGAj9pKyEIi5OuUoEKLufQ1XbwPNMCPUUPFiz84pxk7OMfKDQZbzWJh7bSFMDRcCbDVduo51J4xkC7Zs49FBufhUGTw/s1600/IMG_6725.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdHjvNEjJsK1QTX-ECrnTJ3swN7UwObIdakgrhTexwtHnSPHwVIGAj9pKyEIi5OuUoEKLufQ1XbwPNMCPUUPFiz84pxk7OMfKDQZbzWJh7bSFMDRcCbDVduo51J4xkC7Zs49FBufhUGTw/s320/IMG_6725.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My final favorite is <a href="http://www.greenchronicle.com/regional_recipes/cinder_toffee.htm">honeycomb</a>, also called cinder toffee, and is especially good when covered with chocolate. And no, its not real wax honeycomb. It’s a strange concoction made by boiling caramel and adding baking soda to the hot sweet goodness, causing it to bubble up like crazy. Once it sets and hardens, it is broken into bite size chunks each with hundreds of little holes in it, resembling honeycomb. When covered in chocolate, it reminds me a lot of butterfingers but way better. That’s because, unlike butterfingers, they don’t break into torturous shards that stab the roof of the mouth and stick in the teeth for the next week no matter how well one brushes. They are much crunchier too yet, once hitting the heat of the mouth, melt into creamy butteriness. Hands down the winning confection that I will miss very much.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Of course, these few favorites of mine don’t even begin to touch the variety of English candies that exist in England. I haven’t even mentioned toffees, fudge, Turkish delight, fruit bonbons, chocolate bars, and so many more. So though I’ve tried many and found some that I like, I am by no means an expert on the candies that probably every English child grew up. And although I’d like to be that knowledgeable I do have most times have to take the stance of Charlie Bucket as I pass these candy shops, only gazing into the shop windows, to avoid a potentially dangerous sugar rush.</span></span><br style="mso-special-character: line-break;" /> <br style="mso-special-character: line-break;" /> </div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-74421700675584670462010-11-13T05:06:00.001-05:002010-11-13T12:43:56.151-05:00High Time for Tea<div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I’ve always had this strange obsession with tea parties. I collected tea sets from ones with cups the size of thimbles to this baby pink plastic monstrosity sturdy enough to survive a child’s less than dainty touch. And I drank my tea from either sized cup (and by tea I mean sugar with a touch of weak tea added) nearly every day with my stuffed animals as my honorable guests. And on a rare occasion, my cousins and I held some very interesting tea parties where the fare was a far cry from edible and included mud and pine needle cakes to accompany the mashed grape infused water and a salad of dead leaves. Yum. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I really don’t know where the fascination came from, but because of it, the minute I was accepted into the London program, I began my search to find an amazing place to have quintessentially English high tea. I know I would regret it if I didn’t take part in this experience, one that could not be replicated back at home. My mind ran wild with images as diverse as Alice and the Mad Hatter at their whimsically chaotic tea party to fine bone china and delicate finger sandwiches existing in London’s fanciest hotels. But in the end, my mom and I enjoyed high tea at the St. James’s Restaurant in <a href="http://www.fortnumandmason.com/">Fortnum and Mason</a> Department Store, and were treated to the most elaborate and lavish of afternoons.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlz9rHOaYAsCEkaKUn7lBhLwIzgav_gWjFj1FDQTxWrlU1qJLN56ROTthFRJT1Hv8CvkfQmFlLztM3J5INzzQ0WfdIf9Gc3QqlygfH8kg1AJ_3By7Urho_GXPoHIyPN1WkEmBGYYmvLh0/s1600/IMG_6260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlz9rHOaYAsCEkaKUn7lBhLwIzgav_gWjFj1FDQTxWrlU1qJLN56ROTthFRJT1Hv8CvkfQmFlLztM3J5INzzQ0WfdIf9Gc3QqlygfH8kg1AJ_3By7Urho_GXPoHIyPN1WkEmBGYYmvLh0/s320/IMG_6260.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But first, as always, a few background notes. <a href="http://www.historic-uk.com/CultureUK/AfternoonTea.htm">Afternoon tea</a> was not originally invented to be a special event but came about more so out of sheer practicality. It began in the mid 19</span></span><sup><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">th</span></span></sup><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">century when it was common for people to eat only two meals a day, one in the morning and one in the very late evening, around 8:00. So when Anna, the 7</span></span><sup><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">th</span></span></sup><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Duchess of Bedford complained about having “a sinking feeling” in the middle of the day, due to lack of food, she started the custom of taking a pot of tea and a little snack in her bedroom every afternoon. That was all; it was nothing fancier. However, the duchess soon invited friends to her tea break and this idea of tea parties began to catch on. From there it escalated to an enormous affair, signifying an upper class life with fine food, treats, and drink. Today, many have this image that people in England indulge in afternoon tea everyday. And although most, like the Duchess, do have a cuppa and a snack daily, the elaborate hotel afternoon tea experience is an event only to be rarely enjoyed yet savored. And this is probably good thing as it is a feast of sweets and savories enough to fill a grown man five times over and put a serious dent on his wallet while he’s at it. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So anyway, as I walked into the restaurant at Fortnum and Mason, I became filled with elation from the glamorous aura of the setting. In the large room were squishy couches and soft pillows placed around low tables to create several intimate areas for every group of tea goers. It was just so comfortable and welcoming after a long day of walking and the pianist in the corner playing airy and uplifting tunes just added to the experience. We were treated with utmost attention by the wait staff as they patiently waited for us to pore over the menu. In the end, we both chose <a href="http://coffeetea.about.com/cs/culture/a/aftervshigh.htm">high tea</a>, rather than afternoon tea, which opted for a cooked savory dish before the cakes instead of finger sandwiches.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And soon the food started arriving. The first was the tea (we chose Fortnum and Mason’s special Afternoon Tea Blend) and small canapés to wet our appetites. Our selection included a slice of a sausage roll, a sort of crab pate on toast, and a mini goat cheese tart, all dainty and delicious. Next were the savory dishes. My mom chose the <a href="http://www.bbc.co.uk/food/recipes/welshrarebit_8197">Welsh Rarebit</a>, a dish that, although its origin in Wales is not terribly clear, is still a very English staple for pub grub and high tea alike. And this marvelous creation of toast topped with fried, melty cheese and a concoction of ale, mustard and Worcestershire sauce was very unique and an extreme upgrade from any American cheesy bread. For my dish, I had a goat cheese soufflé, a tangy yet extraordinary light an creamy dish that, paired with a red onion marmalade, was a definite treat.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKydaJu5Ke5jp3ejhvTLFxazIaxnDkK7ncSB6x-P3H8f-Pf_BSgxPxntdLH4u_ZQUmZqcneFLQhQD3DwSPK1WSLYU99Ar2T5f2kEars2TNnt3GcbMgE2OXcgnAJTL5n9Z9uuceE2IUsoN/s1600/IMG_6263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKydaJu5Ke5jp3ejhvTLFxazIaxnDkK7ncSB6x-P3H8f-Pf_BSgxPxntdLH4u_ZQUmZqcneFLQhQD3DwSPK1WSLYU99Ar2T5f2kEars2TNnt3GcbMgE2OXcgnAJTL5n9Z9uuceE2IUsoN/s320/IMG_6263.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fully satisfied with our salty yet delicious start to the experience, we were finally ready for the sweet latter half. Out came the waiter with our three-tiered tray of delights and I couldn’t take my eyes off the tantalizing variety cakes sitting there like little jewels. The varieties were (starting from the front center of the picture and going clockwise) raspberry jam biscuits, ginger parkin cake slices, double chocolate layer cake, raspberry <a href="http://en.wikipedia.org/wiki/Financier_(pastry)">financier</a>, mandarin financier, and passionfruit and vanilla sponge layer cake. All were so different and very fresh and moist and we immediately split them up for devouring. The crispy edges of the cookies signified their fresh-baked quality, the ginger cake contained a very strong yet realistic and pleasing spicy ginger flavor, and the passionfruit cake, my favorite, was a very unique and tropical twist to the fall-themed plate.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8Pnb8d9GWPtmk_DhA8eGJu_eR4hoVY8i7PJGP7szEYbufjvi96be-Nlgwb7ktiu4u6xKOmqGUUAKvpBc9JuxvYlvy4xMtD7myfOXLDFJ0mE6DCiB96PprJfhZXPfp94WMy682g_sxyiW/s1600/IMG_6265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8Pnb8d9GWPtmk_DhA8eGJu_eR4hoVY8i7PJGP7szEYbufjvi96be-Nlgwb7ktiu4u6xKOmqGUUAKvpBc9JuxvYlvy4xMtD7myfOXLDFJ0mE6DCiB96PprJfhZXPfp94WMy682g_sxyiW/s320/IMG_6265.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio75poV-_fVs7dh8shuIDPyNS9OV1I4QHcDUGvmnmGb7bsiF6t_-eSK4D4LJ7xCvhCJkZ-YpfnnhnGHOrOTcATsgrecjwFJwyiC-GAzwUoCF7bZ-u0a9FC7HskBrmobY_byYA3HZXXVVot/s1600/IMG_6266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio75poV-_fVs7dh8shuIDPyNS9OV1I4QHcDUGvmnmGb7bsiF6t_-eSK4D4LJ7xCvhCJkZ-YpfnnhnGHOrOTcATsgrecjwFJwyiC-GAzwUoCF7bZ-u0a9FC7HskBrmobY_byYA3HZXXVVot/s320/IMG_6266.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The tray, of course, also included scones (a plain and raisin one for each of us) with strawberry or raspberry jam and clotted cream. Now just to be clear, English scones are NOTHING like the overly sweet and stale American varieties sold in the likes of Starbucks. An English scone is rather like an American biscuit, unsweetened, round in shape, and with a golden crunchy exterior encasing the most fluffy, tender, and moist interior. And topped with a heaping spoonful of jam and cold, rich clotted cream, these scones were the best I’ve ever had. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfczOGXVKmJike9OegYc2mfvMCXAAa-vReoWW1iTfz_cwkvqWYo39jTICX3Fhrv43qO68NgG7oapC0t8-AV4AhBQzxu607v6CqX9IwHfi-5R_wyL1t9xxif-pOrAGDW9krozdITj7np3jC/s1600/IMG_6264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfczOGXVKmJike9OegYc2mfvMCXAAa-vReoWW1iTfz_cwkvqWYo39jTICX3Fhrv43qO68NgG7oapC0t8-AV4AhBQzxu607v6CqX9IwHfi-5R_wyL1t9xxif-pOrAGDW9krozdITj7np3jC/s320/IMG_6264.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCiQl7x3YDaDMoFQiedPFyEE6R3CklN3Jxjoe47X86E_Me9ybv2m3dh50GT__lLigRbmr6SSGwMOTPaLJqMI4Uxb8NMLoqIXRR1jLRoOA6wTgh3qscNd9YTElSXF033RGhJEntXhOAmqF/s1600/IMG_6268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCiQl7x3YDaDMoFQiedPFyEE6R3CklN3Jxjoe47X86E_Me9ybv2m3dh50GT__lLigRbmr6SSGwMOTPaLJqMI4Uxb8NMLoqIXRR1jLRoOA6wTgh3qscNd9YTElSXF033RGhJEntXhOAmqF/s320/IMG_6268.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Where I live in America, something like this is so completely nonexistent so upon polishing off our final crumbs of scones and washing it down with the last few sips of tea, we realized just how special it was to have this quintessential tea experience. Although it slightly caters toward tourists, it exceeded my expectations, far surpassing any tea party I’ve every hosted, and it was just so nice to be pampered, even if only for a few hours.</span></span></div>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-7201071922596962852010-11-09T12:49:00.000-05:002010-11-09T12:49:12.683-05:00The Full Monty<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Saturdays and Sundays at home are always the best, not only for the sleeping in and watching cartoons aspect, but mostly for the breakfast. I really love a good American breakfast with the plate of pancakes, stacked ten high and drowning it in butter and syrup. And, on the special morning when my dad takes over the meal, I get spoiled with the best ever sausage and gravy biscuits, sometimes with the wee bit of fried <a href="http://en.wikipedia.org/wiki/Scrapple">scrapple</a> on the side. But for some odd reason, since I’ve lived in London, I haven’t made myself a big weekend breakfast and always settle for simple porridge or jammy toast. So, a few days ago, I got one of those little thoughts in my head, the kind that never really want to leave you alone and like to pick and pull at your brain until you listen. And this thought was breakfast. So finally submitting, I treated myself to one of the best things England has to offer, their version of the morning meal.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The <a href="http://www.greatbritishkitchen.co.uk/index.php?option=com_content&task=view&id=66&Itemid=52">English breakfast</a> is a sight to behold, a monstrosity of about 10 varieties of food all gathered together on one plate. It’s basically a protein feast with some added carbs for good measure and it is by no means suitable for vegetarians. I’ve actually even seen signs in front of restaurants, advertising their vegetarian English breakfast and I just laugh because it’s just not the same without the meat. It’s a no frills and no fluff sort of breakfast that shies away from the sweet, delicate pastry stuff that the French prefer. But the purpose behind the English breakfast is actually really practical. Essentially, it was made for the men who worked all day, generally out in the fields and farms. They needed to start their day with as much energy creating food as possible since they wouldn’t eat again until dinner. And the English breakfast is most definitely the one for the job. So, here it is.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWi3dVrKRDwXR3efgBgtmTEcHFp6MHdp_hBEV92OpxYT0R6LMsvQ1uE9Ee0MSRdrYXHsH6jfEbPuRPpSLxcKFg-vA5WM3XaxjQKHqUvcjT9KvzQkjMNNcsa_Yaho0bj8qPPyAeyTROpLuS/s1600/IMG_6622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWi3dVrKRDwXR3efgBgtmTEcHFp6MHdp_hBEV92OpxYT0R6LMsvQ1uE9Ee0MSRdrYXHsH6jfEbPuRPpSLxcKFg-vA5WM3XaxjQKHqUvcjT9KvzQkjMNNcsa_Yaho0bj8qPPyAeyTROpLuS/s320/IMG_6622.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Many varieties exist and no two English breakfasts are exactly the same but in my trip to <a href="http://www.thebotanistonsloanesquare.com/index.php">The Botanist</a> restaurant for this feast, I received the basic components. It had two pieces of toast, two fried eggs, one large Cumberland sausage, two strips of streaky back bacon, a pot of baked beans, two grilled mushroom caps, two roasted tomato halves, two fried potato fritters, and two little slivers of <a href="http://en.wikipedia.org/wiki/Black_pudding">blood pudding</a>. Add in my glass of refreshing pineapple, orange, and ginger juice, and you can call this a meal. Not to mention it was really delicious. </span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The eggs were cooked perfectly and tasted so fresh. That is actually one major difference I have noticed about food in London. The eggs taste so much better. The shells are really thick and crack cleanly in two, the yolks are bright orange, and the whites stay in a tight circle while cooking, all signs of a well-fed and cared for chicken. All the eggs in the grocery stores and restaurants are also local, free-range, organic, and so fresh. The bacon and sausage were also delicious even though the English versions are different than the American. The sausage was milder and lacked the fennel/anise flavour I’m used to and the bacon, although fully cooked and very flavorful, was a little less crispy and more ham-like. But, the little hash browns provided the nice bit of crunch I was looking for.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And now we get to the more odd aspects of the English breakfasts. I find the inclusion of <a href="http://www.heinz.com/our-food/products/bakedbeans.aspx">baked beans</a> a little off-putting, but understand their importance to the English breakfast as a great source of protein. But, I just can’t help myself from associating them with fried chicken and cornbread rather than breakfast food. They’re probably the only English breakfast item I’m not terrible fond of though. But the tomatoes, warm and juicy, and the tender mushrooms were a nice addition to the savoriness. And then the blood pudding. I knew I had to try it at some point so I finally just put aside my expectations and did it. I took a bite of the little black disks on my plate and was actually very pleased. The texture, unlike traditional sausages, was much softer and creamier due to the inclusion of oats and reminded me a lot of the <a href="http://tuckinfoodblog.blogspot.com/2010/10/wee-shift-in-cultures.html">haggis</a>, only milder. And, just to let you know, it doesn’t taste like blood or anything, just lovely pork with a nutty twist. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was so pleased with my breakfast as I sat my chair afterwards, stuffed to absolute oblivion and sipping on my smoothie to counterbalance the salty breakfast. Sadly, it’s not so much of a prevalent feature in London’s everyday diet anymore. With health consciousness taking over, people opt for the more, fiber-rich, calcium, and whole grain options rather than the fatty and meaty. I can also imagine the mess that preparing such a dish would create in the kitchen. So it was nice to enjoy this traditional meal in a restaurant and experience it in its totality, without the labor something like this would require. So it’s back to porridge and toast, but as I eat it, I now have the fond memories, rather that nagging imaginings, of the great British Breakfast I finally experienced.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPC6AxvBO6UswIc219Y2sFrRh4kuIHYmMsPI8FjlD4e9ZlYBDHcirgb2rTp8sfA64Jxio6SDsWUamk06A8PRtUPhD9Gm4n-3QGjYo0_z7d7flNP4Uo_AaxJh9U4VexPsK1bjysiH5GghA0/s1600/3221_MEDIUM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPC6AxvBO6UswIc219Y2sFrRh4kuIHYmMsPI8FjlD4e9ZlYBDHcirgb2rTp8sfA64Jxio6SDsWUamk06A8PRtUPhD9Gm4n-3QGjYo0_z7d7flNP4Uo_AaxJh9U4VexPsK1bjysiH5GghA0/s200/3221_MEDIUM.jpg" width="200" /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Finally, as a side note, this is not the only way that the British breakfast differs from the American. There are actually loads more English morning specialties all just as unique. One common Monday morning breakfast is <a href="http://en.wikipedia.org/wiki/Bubble_and_squeak">bubble and squeak</a>, a shallow fried conglomeration of the Sunday roast’s vegetable leftovers, cabbage, and potatoes too use up a bit of the old stuff in the fridge. The English also love to include fish in Breakfast. Some examples include smoked salmon with cream cheese and capers on English muffins, or <a href="http://en.wikipedia.org/wiki/Kipper">kippers</a> (smoked then fried herrings) on toast. Finally, inspired by Indian cuisine, one other breakfast specialty is <a href="http://en.wikipedia.org/wiki/Kedgeree">kedgeree</a>, a savory rice dish with fish (usually cod or salmon), spices, herbs, and boiled eggs. This <a href="http://hubpages.com/hub/The-Classic-Full-English-Breakfast">website</a> is great for a bit more about the English Breakfast, and if you're ever in wonderful London, take a look at <a href="http://londonreviewofbreakfasts.blogspot.com/">The London Review of Breakfasts</a> which, as it’s name implies, is a blog about the best places for the meal.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></span></div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-78237984428584340002010-11-06T14:03:00.000-04:002010-11-06T14:03:28.409-04:00Because I Know You're Dying For Another History Lesson<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">For the modern four-person family today, dinnertime meals are sadly taking a shift towards takeaway and carryout. At the end of a workday, making dinner seems like an unthinkable task and many find themselves reaching for the pizza place menu rather than a frying pan. But if making a small meal every night seems like a chore, it is nothing compared to the enormous task of cooking for an entire palace of people during the <a href="http://en.wikipedia.org/wiki/Tudor_period">Tudor Period</a> at <a href="http://www.hrp.org.uk/hamptoncourtpalace/">Hampton Court Palace</a>. This was the home of the Tudor <a href="http://en.wikipedia.org/wiki/Henry_VIII_of_England">King Henry VIII</a>.</span><br />
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</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">He lived in this enormous palace in Surrey in the early 1500s along with 600 people, including his family, guests, servants, workers, and more. And of course these people had to eat…all 600 of them…twice a day. And the Tudors had quite an appetite. Therefore, the palace had to be built with an extensive kitchen and food service area to complete the task. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The business and management work behind this cooking task included budgeting, food ordering and storing, record keeping, distribution control, kitchen staff employment, and general overseeing of the kitchen works. This job was taken very seriously. And the Lord Steward, the highest man in charge of this task, was exceedingly regarded. He had a very important job and any mess-ups could cause a food crisis…what a scandal that would be!</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJjZ4MaiQMVstOaQYC8t3SNrA13cabOfvl9im5yf2B14Lf6TG2u4LSMVN68g91LQs3HBNJXWcEqWd6QDIyRgEPR8MG4eU47RgYFW7PdHoB4p7cZdXq4NerEvPN9pEr5g27MghRF5V4RTq/s1600/IMG_6173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJjZ4MaiQMVstOaQYC8t3SNrA13cabOfvl9im5yf2B14Lf6TG2u4LSMVN68g91LQs3HBNJXWcEqWd6QDIyRgEPR8MG4eU47RgYFW7PdHoB4p7cZdXq4NerEvPN9pEr5g27MghRF5V4RTq/s320/IMG_6173.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lord Steward's Office</span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But enough about the business of the Tudor kitchens, let’s get to the food. The typical Tudor family, not associated with the royal palace, had a generally vegetarian diet. They ate massive amounts of vegetables and, although they kept animals, these were cherished for eggs and milk. King Henry, however, was not concerned with frugality and with almost unlimited expenses, he invested in the finest quality foods. And at this time period, this meant meat. King Henry and the residents of the palace had a diet consisting of about 80% meat. Annually, they consumed around 1200 oxen, 8200 sheep, 2300 deer, 800 calves, 1900 pigs, and 50 wild boars. They also consumed about 5000 calories a day, more than twice the amount needed. And in case you’ve never seen a picture of King Henry, he was consequently morbidly obese. </span></span><br />
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</div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So although the King and his courtiers consumed a little too much meat, and a little to much in general, the diet was actually quite healthy, based on seasonality, and was of highest quality. Hampton Court possessed extensive gardens for fresh fruits and vegetables and was situated on the river so fish provisions were high. The King could afford to pay for imported olives, citrus fruits, fine spices and sugar. And, like I wrote about earlier, the English relied heavily on bread as a diet staple and also as a thickener for dishes. And, of course the palace residents enjoyed the choicest French wines delivered in large casks and quality beers. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><br />
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</div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The kitchen staff consisted of about 200 people, each having a specific task. And with over ten vast rooms making up the palace’s kitchen, plus many areas outdoors for food preparation, it is easy to see why such an extensive staff was necessary. The food arrived in the kitchen courtyards, where it was then sorted and placed in its proper larder, or storage area. Some larders held dry ingredients while others housed fish and meat. The larders had no windows and the no-roofed hallways between then were tall and narrow, to keep out as much sunlight as possible. This was the ancient English way of refrigeration, and during my visit I noticed that these areas were significantly colder than others. </span></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ea8460QvNaPLv9N-PAyG3dqH4XXSLZDi0EirKcvA3vgwpYtaN87ZNyeNt3gsuzNdb249D9jvW2GfP4UGMxibxxE5ZMF3V1yVrYZRDGa9QoOy6jLJG8vjC9nMWYS4UfYciqEJdx9sFxpO/s1600/IMG_6146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ea8460QvNaPLv9N-PAyG3dqH4XXSLZDi0EirKcvA3vgwpYtaN87ZNyeNt3gsuzNdb249D9jvW2GfP4UGMxibxxE5ZMF3V1yVrYZRDGa9QoOy6jLJG8vjC9nMWYS4UfYciqEJdx9sFxpO/s320/IMG_6146.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcUAVpvpxPfP_mS_XsLwCkCFLwqOX5vKaHX_FjRvDghTM6L7iw6KnfqD6DVgtZJwTrhZS1wzIve10vJ3DqIu7JVZZ0xcGofQVm_NdC25iI8qdqOLgaCuqzJnKzGbmxgsqgRtqsr0Ua7Kk/s1600/IMG_6160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcUAVpvpxPfP_mS_XsLwCkCFLwqOX5vKaHX_FjRvDghTM6L7iw6KnfqD6DVgtZJwTrhZS1wzIve10vJ3DqIu7JVZZ0xcGofQVm_NdC25iI8qdqOLgaCuqzJnKzGbmxgsqgRtqsr0Ua7Kk/s320/IMG_6160.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And then, there was the Great Kitchen, made up of several rooms. The boiling room was where the cooks, equipped with expansive copper pots stewed meat and vegetables. Other areas were for butchers to cut and prepare the meat or chefs to do necessary tasks like turning grain to flour. Spaces for food assembly, like preparing piecrust, were included as well as separate rooms with low wood-burning ovens to serve as both ovens and stovetops. And perhaps the most important room was that with the ceiling tall wood-burning fireplace with a large iron spit inside. Men worked laboriously every day to roast large cuts of meat over that fire for the nightly feast. Further from the kitchens were the areas where food was plated and garnished for distribution. Finally servants took the food from here to the waiting eaters in the Great Hall above. </span></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68dNmo5iE0wjmi1IauNS8WM7oucJI8chGIO-_XC0gyEErDyyv0PcPFnZH5JWyqbdpOvc7-OBFmGyC1cJ_neFU4abEOnmL0drZKTjKAJITOdhUySpM9D4HVtPCA9oVc7C8ommg0WQZ1KbG/s1600/IMG_6168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68dNmo5iE0wjmi1IauNS8WM7oucJI8chGIO-_XC0gyEErDyyv0PcPFnZH5JWyqbdpOvc7-OBFmGyC1cJ_neFU4abEOnmL0drZKTjKAJITOdhUySpM9D4HVtPCA9oVc7C8ommg0WQZ1KbG/s320/IMG_6168.jpg" width="215" /></a></div></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The kitchens worked like a factory, and a very successful one at that, all under the provisions and watchful eye of the Lord Steward. When visiting Hampton Court’s kitchen, I really got a sense of how intelligent and organized these people were. They may not have had the best knowledge about the nutrition (or they were just too fixated on eating for pleasure) but they did have some ideas about proper sanitation, natural food remedies, and how to successfully run an assembly line and food business. And the food they prepared, although perhaps a little too ancient to appeal to our modern tastes, was actually very delicious and considered to be of the finest quality. New food was introduced into the diet at this time too. Hops were added to ale to make beer, foreign foods were included in the diet because the king could import them, and potatoes were introduced to the country. And the Tudors employed many methods of meat and other food cooking like boiling, roasting, baking, stewing, and grilling, and created inventive pans and pots and other devices to do the job. Although this extensive kitchen was not exactly representative of the means of cooking and foods cooked for the typical English family at the time, the royal Tudor’s innovations in culinary arts most definitely inspired the English food culture of today.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A few more fun facts about the Tudor Kitchens</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-King Henry wasn’t always fat. He used to be very fit and active. However, after a crippling accident that prevented him from exercise, his waistband size expanded from 35-54 inches.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Eating everything on the dinner plate was considered to be very rude.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-Only the King was equipped with a fork. Everyone else used their pocketknife to spear the food into their mouths. Food was served on wooden planks and napkins were placed on the shoulder, rather than the lap.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-Holy days were fasting days and meat was not allowed. So, fish was consumed instead in scarily high numbers that pretty much defeated the purpose of the fast.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-Although he enjoyed his meat, the King was actually very fond of fruit and enjoyed strawberries, cherries, and plums.</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">(Information sourced form </span><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size: x-small;">The Taste of the Fire</span></span><span class="Apple-style-span" style="font-size: x-small;">, published by the Historic Royal Palaces)</span></span></div>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-35621109019177296862010-11-03T17:17:00.001-04:002010-11-03T17:25:59.036-04:00Lovely Little Things<span class="Apple-style-span" style="color: #6d6e71; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 11px; line-height: 17px;"> </span></span><br />
<span class="Apple-style-span" style="color: #6d6e71; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: small;"></span><br />
<span class="Apple-style-span" style="color: #6d6e71; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: small;"><div class="MsoNormal"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One of the greatest misconceptions people make when it comes to English Food that it's heavy and meat based. Not to say that that aspect doesn’t exist; England obviously has its fair share of fatty, greasy, filling, and carb/protein laden foods. And unfortunately, it just so happens that many of these foods i.e. roasts with gravy, potatoes, sausages, fried fish, etc. ended up being the stereotypical British dishes. But having lived in London for…wow has it really been two months now!...I have discovered a less known, yet still very prevalent, daintier side to the English table. It takes the form of a few little food items, some of which I have only ever seen in the U.K. and others that just have their own English twist. They are the loveliest of things and so light and refreshing that, as we approach the rich food days of winter, these treats will serve as a welcoming break from that. </span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Elderflower Bubbly</b></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSksMBiWjCiiSon_283R4gfPioHlXNvc5nEj5Bcm9kzirP9df-vYM6TvHKs-yyIMJ_selfQMZJvrKdGAgDwgv79fnqPl-Vmf5Mks0mKar88P5jkzCrtThbkmMJCavHEMoenp4KgtR0Zfs/s1600/IMG_4937.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSksMBiWjCiiSon_283R4gfPioHlXNvc5nEj5Bcm9kzirP9df-vYM6TvHKs-yyIMJ_selfQMZJvrKdGAgDwgv79fnqPl-Vmf5Mks0mKar88P5jkzCrtThbkmMJCavHEMoenp4KgtR0Zfs/s200/IMG_4937.jpg" width="132" /></a><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I used to think that there was nothing more satisfying than taking a long draught of Coke when I was really parched. Something about the cold fizziness and the sweet syrup just hit the spot. But after being exposed to the English’s elderflower bubbly, Coke will not have the thirst-quenching power that it used to. <a href="http://en.wikipedia.org/wiki/Elderflower_cordial">Elderflower bubbly</a> is originally a Victorian era drink and is nothing more than carbonated water, sweetener (usually agave or raw cane sugar) and elderflower cordial. The actual elderflower cordial is made by steeping the <a href="http://www.elderberries.com/elderberry-sambucus-info/">flowers of the elderberry plant</a> in sugary syrup water with lemon and lime to create an herbal infusion. Then it’s just a quick mix with some sparkling water to create this amazing drink. Many even add a little gin if they are in the cocktail mood. The overall flavor is unlike anything I can easily compare it too but is like a combination of mint, lemon, honey, and herb flavors. It has a slightly fermented alcoholic taste too, reminiscent of wine, but is much more sweet and light. I treat myself to an elderflower soda quite frequently and it leaves me feeling restarted, energized, and refreshed. My favorite brand is <a href="http://www.luscombe.co.uk/Pages/Drinks.html">Luscombe</a>, makers of organic, natural sparkling drinks. And it’s not just their elderflower bubbly that's good but their strawberry lemonade, blueberry crush, and <a href="http://www.luscombe.co.uk/Drinks/HGB.html">ginger beer</a>, another great English drink, that unlike ginger ale, leaves you refreshed but with a spicy yet pleasing little tingle in the back of the throat.</span></span></span> </div><div class="MsoNormal"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidv4851jwlxuWKQVnm575spZ5CAbhCEqRcpP1ywTI4G1UUzIAVwQ-e0oXf0EBVtM_-lME59ua94wg-JbYAX5vgLpGw2AJPiM0x3SkIMci15vxHFRemImYPAg9pwQkX_NqW4e2COcUiRVcY/s1600/elderflowers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidv4851jwlxuWKQVnm575spZ5CAbhCEqRcpP1ywTI4G1UUzIAVwQ-e0oXf0EBVtM_-lME59ua94wg-JbYAX5vgLpGw2AJPiM0x3SkIMci15vxHFRemImYPAg9pwQkX_NqW4e2COcUiRVcY/s320/elderflowers.jpg" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Honey</b></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmU9ictvZ12dW5aML8hXWmLdLE3ofjxzr4j-wCF01CG3dq6urcMhUVeexl-iUGANJ6zgRiknmFvbwhoD71O8b16lhKT1rVUCngNKqYrjg_KtH4AR-gX97hhbqOvYOPvOePwayKTPpNvYlO/s1600/IMG_5231.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmU9ictvZ12dW5aML8hXWmLdLE3ofjxzr4j-wCF01CG3dq6urcMhUVeexl-iUGANJ6zgRiknmFvbwhoD71O8b16lhKT1rVUCngNKqYrjg_KtH4AR-gX97hhbqOvYOPvOePwayKTPpNvYlO/s200/IMG_5231.jpg" width="133" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif; font-size: small;">I know, I know. You can get honey anywhere as long as you’ve got flowers and bees. But, in the U.K. it is very popular as a flavoring for sweets and accompaniment for dishes and drinks. And the best kind of honey is not that pale processed stuff you get at the store, but what created close by. Since my father kept bees in the country, I know there is really nothing quite like the taste of fresh honey right off the honeycomb, created from the flowers in your yard. The flavor is so much deeper and earthier and the texture twice as sticky, creating golden strands as the spoon lifts a dollop out of the pot. But, in a huge populated city like London, it is a bit more difficult to keep bees, therefore harder to get that freshness and locality. So that’s why Londoners are really proud of companies like <a href="http://www.planetorganic.com/regent-s-park-honey.html">Regents Park Honey</a> or <a href="http://www.urbanbees.co.uk/">Urban Bees</a>. They inspire people to learn beekeeping and <a href="http://www.urbanbees.co.uk/beekeeping/beekeeping.htm">how to be a responsible beekeeper in a city</a> so they can establish hives in their gardens or rooftops. That way the friendly honeybees can gather nectar from the flowers of London’s parks and everyone in London can enjoy fresh honey. And it helps to protect their <a href="http://news.bbc.co.uk/1/hi/8015136.stm">dying breed</a>. I like a dollop of their honey every day in my tea, on my toast, or a simple fingerful of it, as it is.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
<b> Crumpets </b></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOud546NnMJnxvWhdX7qR_-1eP9fa0AVIVWDUbwywb56AX2IN4f0O_M-OrV056JYNF88YH4jJ5etw2ObNzCwjTgUoT9kjPU6k5uvTschXdHX54qhRBk2fejvAgTwr0qfjDz6v1GsUBwimU/s1600/Buttered_Crumpets.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOud546NnMJnxvWhdX7qR_-1eP9fa0AVIVWDUbwywb56AX2IN4f0O_M-OrV056JYNF88YH4jJ5etw2ObNzCwjTgUoT9kjPU6k5uvTschXdHX54qhRBk2fejvAgTwr0qfjDz6v1GsUBwimU/s200/Buttered_Crumpets.jpg" width="200" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now these things are really fun. The first time I saw <a href="http://en.wikipedia.org/wiki/Crumpet">crumpets</a> I literally couldn’t stop from squishing them around in the package. They represent mushy, beige, cylindrical sponges, flat on one side and covered with hundreds of tiny holes on the other. And I’ve been told that eating an untoasted crumpet is quite similar to a good chew on rubber. So although I had to wait about 4 toaster rounds of toasting for this tasty breakfast, it was really worth it. Once it got all crispy, the next necessary step was to slather on a huge slab of English butter, letting it soak into every nook and cranny of the crumpet, and then give it a smear of my favorite jam. The first bite into this crumpet gave way to an initial crunch followed by this really dense and squishy interior that was warm and soft and bubbly feeling in the mouth. It leaked out some of the butter that it absorbed earlier and the chewiness and stringiness was strangely pleasing. I’ve heard it’s a nice toast replacement for Winter so I will certainly be stocking up on these in the weeks to come.<br />
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<b> Ice Cream</b></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtmnIvaMPejVePL8dedJlmvRxAGrRGfrd2H9cU0kzLCtU16SBuoZh54rK1BSoK0Kh4hrByv5x1_Kl6lwX8a_ketR7FmCXw2uaNWqr2v3gNatsvIDk9-kZ_pE-m2Ytz4rss-80pVtwINWG/s1600/IMG_6477.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtmnIvaMPejVePL8dedJlmvRxAGrRGfrd2H9cU0kzLCtU16SBuoZh54rK1BSoK0Kh4hrByv5x1_Kl6lwX8a_ketR7FmCXw2uaNWqr2v3gNatsvIDk9-kZ_pE-m2Ytz4rss-80pVtwINWG/s200/IMG_6477.JPG" width="181" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Like the honey, I know ice cream is very universal. But in London, it’s actually a bit different. I don't find the monstrous ice cream aisles that I see at Giant or Safeway and the hundreds of corn syrup filled brands lining the shelves. Many of the ice creams here are actually organic and made using all fresh and natural ingredients from nearby creameries. One of my favoriete ice cream experiences was a refreshing cone filled with honey-lavender ice cream from <a href="http://www.helsettfarm.com/">Helsett Farms</a>, a creamery in Cornwall, England’s dairy region. Since they run such a small-scale business, the ice cream had a different texture and was slightly icy, yet just as satisfying. But, my favorite ice cream in London is from this little shop called Scoop, which may just cause the obesity of my flatmates and I before this trip is up. <a href="http://www.scoopgelato.com/">Scoop</a> is a <a href="http://en.wikipedia.org/wiki/Gelato">gelateria</a> and uses only the best and freshest ingredients and makes all the gelato on site. And for a mere 3 pounds, I get two huge scoops of any two of their tantalizing <a href="http://www.scoopgelato.com/flavours.html">flavors</a>. It is incredibly creamy and dense and their extra dark chocolate gelato is really something sinful. So although ice cream is nowhere near just an English thing, the Englanders add their own flair with national flavors like rose, ginger, lavender, honey, and toffee. And Scoop has really been a staple in my London food experience and has saved me during some stressful homework nights.</span></span></span> </div><div class="MsoNormal"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2MoIHqZWxm0QmqeviLE1IWE11fdKXH4FijWQc1hVMNbJ3rs85M0b6__tXOeYenIT1ofq4Pwz8S9fl_r9-2s8rH9UlPNBqTGhxN05xDSEUTh7FMafWcrsSaEWKzInmxdtTLiK8G-IxuKH/s1600/IMG_5145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2MoIHqZWxm0QmqeviLE1IWE11fdKXH4FijWQc1hVMNbJ3rs85M0b6__tXOeYenIT1ofq4Pwz8S9fl_r9-2s8rH9UlPNBqTGhxN05xDSEUTh7FMafWcrsSaEWKzInmxdtTLiK8G-IxuKH/s200/IMG_5145.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh88oVxy1ipy5orloxAmwWWco3WFQxUAzJbM3bSVBw2AXCUIfXN9ACxFJP9fPlu6X6wh5KSvaCezppNQK_ABrZ02zv1Xy5U1Omt0Va8q-kCouThGkP7ELmuldJc4WRLO9PIaZ1sqGSR6In/s1600/IMG_5148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh88oVxy1ipy5orloxAmwWWco3WFQxUAzJbM3bSVBw2AXCUIfXN9ACxFJP9fPlu6X6wh5KSvaCezppNQK_ABrZ02zv1Xy5U1Omt0Va8q-kCouThGkP7ELmuldJc4WRLO9PIaZ1sqGSR6In/s200/IMG_5148.JPG" width="200" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These 4 food items are the lovely little things that sometimes make my day and are those refreshing items that perk me up. And I will really miss some of them, like the elderflower, the crumpets, the ginger beers, and the floral ice creams, once I am deprived of them in the States. So although the English know how to make a meal that will really fill the belly, they also do a pretty good job at making things to counterbalance that.</span></span></span></div></span>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-30736929968146508392010-10-31T11:23:00.001-04:002010-10-31T14:37:30.959-04:00My Sunday Best<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">One thing that Americans do share with the English, in a food sense, is the idea that Sunday is meant for a nice homemade meal that the family enjoys together. It is on Sunday that the house fills with lovely aromas, mom doesn’t really seen to mind slaving away in the kitchen, and everyone gets along, even if it’s just during that meal. However, when it come to English Sunday dinners, the type of food is a bit more specific. I present, the </span><a href="http://www.greatbritishkitchen.co.uk/index.php?option=com_content&task=view&id=48&Itemid=52"><span class="Apple-style-span" style="font-size: small;">Sunday Roast</span></a><span class="Apple-style-span" style="font-size: small;">, also commonly known as the Sunday Joint.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">By </span><a href="http://www.learnenglish.de/culture/foodculture.htm#roast"><span class="Apple-style-span" style="font-size: small;">roast</span></a><span class="Apple-style-span" style="font-size: small;">, I just mean any type of meat that is slow roasted in the oven. The meat generally used is beef, pork or lamb, but anything could work. It is usually accompanied by gravy made from the meat juices, a vegetable of sorts, perhaps stuffing or Yorkshire pudding, and some sauces or condiments that complement the flavors. The Sunday roast is not a new invention by any means. In fact, the tradition has been done since the medieval times. The working people spent all day Monday through Saturday doing hard labor so Sunday was their day to relax and were rewarded with beef roasted on a spit over an open fire. Today’s roast is prepared in much less rugged forms but is still a lengthy and messy business. But at the end of the day, when you are left with something that is so comforting and filling, and will usually provide leftovers for the next two days, the effort seems much less irksome.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">My first experience with a Sunday roast was in a pub called </span><a href="http://www.whitehartnewbold.co.uk/"><span class="Apple-style-span" style="font-size: small;">The White Hart</span></a><span class="Apple-style-span" style="font-size: small;"> in Stratford. Most pubs do a traditional array of roasts every Sunday, and some require reservations, but this pub actually had the fare on the Tuesday I was there, and it was just what I needed to warm up. It was the most traditional of roasts: beef with gravy, potatoes and mixed vegetables, and Yorkshire pudding. And it was really quite good. The beef was moist and tender, the gravy not overpowering in onion flavor, and the </span><a href="http://en.wikipedia.org/wiki/Yorkshire_pudding"><span class="Apple-style-span" style="font-size: small;">Yorkshire pudding</span></a><span class="Apple-style-span" style="font-size: small;"> was fun to try; I had never had it before. Contrary to its name’s implication, this English side dish is actually a savory pudding. Made from a simple batter, similar to an unsweetened crepe batter, it, when cooked correctly, forms a steam pocket and rises as it bakes. The end result is what looks like a muffin with a crispy and crunchy exterior. But on the inside, it is mostly hollow and warm and soft. And it is perfect for mopping up gravy juices.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEP2qwOYcV8Ta8ARuTNSRaOq2qFaRD7drImboQLtkq6lIIKDgLUYpRuegHpcJRANk0xf6eQWgQbvKDZ3xPEFaniWhbmL_WaWzf33VJb_M-56in-AC0ux1PHIe9XDSCfQRB3OVe-mskE1o/s1600/IMG_6295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEP2qwOYcV8Ta8ARuTNSRaOq2qFaRD7drImboQLtkq6lIIKDgLUYpRuegHpcJRANk0xf6eQWgQbvKDZ3xPEFaniWhbmL_WaWzf33VJb_M-56in-AC0ux1PHIe9XDSCfQRB3OVe-mskE1o/s320/IMG_6295.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">So after this delicious lunch, I really wanted to try making my own roast. I have only ever singlehandedly roasted a chicken and have never really done the whole gravy deal but I decided to take the plunge and headed to the market for ingredients. I got a piece of lovely pork loin with a beautiful big fat cap from the butcher at </span><a href="http://www.thegingerpig.co.uk/"><span class="Apple-style-span" style="font-size: small;">The Ginger Pig</span></a><span class="Apple-style-span" style="font-size: small;">. He gave me a bit of a funny look when I told him I only need enough for one person (roasts are usually meant for a whole family) but patiently carved me a little personal cut of meat. I stocked up on veggies and herbs and headed home anxious for my feast. Now I did make this Sunday roast on a Thursday, but sometimes you just crave something and all conditions are perfect (like no homework and an empty flat) so I decided just to forget tradition and give it a go.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">I used Jamie Oliver’s recipe for roasted pork with gravy and <a href="http://en.wikipedia.org/wiki/Pork_rind">crackling</a> with roasted potatoes and carrots on the side, but quite a bit downsized for the single serving. It turned out beautifully too. The meat was so moist and tasty because the fat layer really helped to keep in the juices, the gravy was brimming with sweet caramelized onion flavor, and the veggies were roasted to crispy perfection. The potatoes were so crunchy I could have sworn they were deep-fried rather than roasted, and the carrots, now fluffy and tender on the inside, were so sweet and concentrated in flavor. This is something I will definitely have to make for my family back home. I wish I could have added in the Yorkshire pudding but as I have mentioned, my kitchen here is a little ill-equipped so I had to pass on that one. A sage and onion stuffing would be a nice addition too.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Z73uHJ_EiFuXg7l1g9QdmB7QhCs08ijHtvwBgzCRyMOP01tINj1PsnQi60wus4lu20_sd-c1oaJZzErR9PDDOvrLqYio1iIk7WsikswA5vDnjTm1iPIGH6dn_oEE5Ep-wz67WzG-y0O9/s1600/IMG_6385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Z73uHJ_EiFuXg7l1g9QdmB7QhCs08ijHtvwBgzCRyMOP01tINj1PsnQi60wus4lu20_sd-c1oaJZzErR9PDDOvrLqYio1iIk7WsikswA5vDnjTm1iPIGH6dn_oEE5Ep-wz67WzG-y0O9/s320/IMG_6385.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Roasted Pork Loin with Gravy for one</span></span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span> </span><span class="Apple-style-span" style="font-size: small;"> </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 500 gram cut of good-quality pork loin<br />
1 stalk celery<br />
half of an onion<br />
1 large carrot<br />
1 clove of garlic<br />
thyme<br />
olive oil, salt, pepper</span></span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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Take the roast out of the refrigerator about 30 minutes ahead of time to let it come to room temperature and preheat the oven to 450 degrees Fahrenheit. While the roast is hanging out, roughly chop the celery, onion, carrots, and garlic into chunks and place them in a roasting dish. Toss them with some olive oil, salt and pepper, and some chopped thyme (I actually used lemon thyme for a bit of citrusy flavor). Take your roast, and generously rub it with olive oil, salt, pepper, and chopped thyme as well. Place the roast in the center of the dish, nestled among the veggies. Reduce the oven temperature to 400 degrees and place the dish inside. It will need to cook for about an hour and ten minutes. As it cooks, periodically check on the vegetables. Toss them around and if they start to look really dry and burnt, add a bit of water to them.</span> </span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span> </span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Roasted Potatoes and Carrots</span></span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span> </span><span class="Apple-style-span" style="font-size: small;"> </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">6 small new potatoes<br />
a handful of baby carrots<br />
olive oil, salt, pepper, thyme</span></span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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Immediately after placing the roast in the oven, start working on the roasted vegetables. Scrub and peel the potatoes and halve them (actually you may want to do this beforehand to move things along faster). Place the potato halves and the carrots in a pot of salted water and bring it to a boil. Once boiling, continue to boil the vegetables for about 8-9 minutes and then drain them in a colander. Remove the carrots and place them in a baking dish. However, toss the potatoes around in the colander by shaking it a few times. This will scruff up the edges and make for a much crispier skin. Put the potatoes in the dish with the carrots. Liberally coat them with olive oil and season with the salt, pepper, and thyme. Place them in the oven along with the roast and let them cook for about 50 minutes to an hour, tossing them around every now and then. You can even add a little bit of the fat from the roast for good flavor. They are ready when the potatoes are really golden and crispy.</span> </span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKnf8owKqrDgWFkHquWn33B5buWFTbSJOHRzXRMyiNTf7XyYxDisWpUlS8zU7KzjHX89ksyDYes21RXr3eA4kOmilzJqChTZGQT7Be8NSu6uR-mChgT3M_3lUyIbylxsnSYcPwkThHuko/s1600/IMG_6361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKnf8owKqrDgWFkHquWn33B5buWFTbSJOHRzXRMyiNTf7XyYxDisWpUlS8zU7KzjHX89ksyDYes21RXr3eA4kOmilzJqChTZGQT7Be8NSu6uR-mChgT3M_3lUyIbylxsnSYcPwkThHuko/s320/IMG_6361.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-size: small;"><br />
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</span> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOb3OdDK2X5cDOKvIgXv0czSrNRZQGrVWjxqPj4pAcf7ikX3tQBhflmM-ANvsYG0LpO3XO6lZv4mnSY1lhuwtBPcSo8WvWswWuyePqeFPI39qcucHxd9v92uQ5QVfmcTUn0HhJAsRp_uIf/s1600/IMG_6374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOb3OdDK2X5cDOKvIgXv0czSrNRZQGrVWjxqPj4pAcf7ikX3tQBhflmM-ANvsYG0LpO3XO6lZv4mnSY1lhuwtBPcSo8WvWswWuyePqeFPI39qcucHxd9v92uQ5QVfmcTUn0HhJAsRp_uIf/s320/IMG_6374.JPG" width="320" /></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> Now wait around until the roast has been in the oven for an hour and ten minutes before you remove it, but if it looks like it’s done earlier, remove it then. Place the actual roast aside on a plate and cover it with foil to rest for about 15 minutes. Now it’s time to make the gravy. Although the original recipe called for flour, chicken stock, and wine, I had none of these. But, Jamie Olive mentioned that they are not necessary. If using good ingredients, just water will make good gravy…and it did.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANKKAz_9_tnJQZ7W1sepl6GWUQvn6BIzbCMJMD49EwrPsKdEc9D7HWIDPmMzUYJsE7v-NsDawB3VHY-xKRP6YzQp-j-lGX6yP_-5_agh_mtlW-f6t6IkfQahsLDpeFSnk7ad4VvAc_rOy/s1600/IMG_6377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANKKAz_9_tnJQZ7W1sepl6GWUQvn6BIzbCMJMD49EwrPsKdEc9D7HWIDPmMzUYJsE7v-NsDawB3VHY-xKRP6YzQp-j-lGX6yP_-5_agh_mtlW-f6t6IkfQahsLDpeFSnk7ad4VvAc_rOy/s320/IMG_6377.JPG" width="320" /></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Tilt the dish with the vegetables so that the juices and fat run to one corner. Using a spoon, carefully skim off 90% of the fat. Then place the dish on the stove and turn it to a high heat. Add a half-cup of water to the pan and start by scraping at the bits stuck to the bottom. Once the liquid starts to bubble, use a potato masher to crush all the vegetables, releasing their flavorful juices. As the liquid evaporates and reduces, continue to add another half cup of water two or three more time all the while mashing up the vegetables. It this point, the aroma coming from the bubbling gravy should cause severe salivation. After 10 minutes or so of this process, place a colander over a saucepan and pour all of the contents of the roasting pan into the colander. Use a spoon to squeeze out every drop of moisture from the vegetables into the gravy in the pot below. Afterwards, put the saucepan with the gravy onto a low heat to keep it warm until everything else ready. Give it a little taste too, adding any salt or pepper if it needs it. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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Finally you can prepare you plate. Remove the carrots and potatoes from the oven after the time is up and set them aside to cool for a minute. Meanwhile get out a cutting board and carving knife to cut your roast. Remove the upper fat cap, which has now turned to crackling and is naughtily edible too. You should be able to do this quite easily and will be left with a beautiful little roast that you can carve into as many slices as you desire. It will be so moist that the knife goes through like butter. Place the slices on the plate along with your heaping pile of potatoes and carrots and spoon over a generous measure of the gravy. This dish will leave you so full and happy. So, if you are feeling up to the challenge and the mass of dishes to clean afterwards, you will impress anyone you cook this meal for. I thought the roasted beef from the pub was good, but this dish blew it out of the way.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgalG_K_uGA84s8ntIStP2tuNwLMciL9C8L6rN7f82Mzbw7cnVSL9pwtV0TJ51JYR-nRUeOOG6SdSHFSS0tk6A-K9Ui6Wh_JClDfWVXbWpkBENG_MgqfqamiifBmLa6sReCvTq8AWhLXf/s1600/IMG_6380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgalG_K_uGA84s8ntIStP2tuNwLMciL9C8L6rN7f82Mzbw7cnVSL9pwtV0TJ51JYR-nRUeOOG6SdSHFSS0tk6A-K9Ui6Wh_JClDfWVXbWpkBENG_MgqfqamiifBmLa6sReCvTq8AWhLXf/s320/IMG_6380.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-size: small;"><br />
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Oh, and one more thing. Nothing is better that cold leftover roast meat on a sandwich the next day, right? So that is exactly what I did with my leftover pork. With a little help from my local cheese supplier for some flavor combination advice, I constructed a wonderful yet simple sandwich. I cut two slices of a nice brown bread loaf I had and buttered one side of each. Then on one piece, I spread around some spiced plum chutney. I topped that with slivers of fresh and creamy Stilton bleu cheese and the cold pork. I heated up the leftover gravy slightly and poured that over for a bit of moistness, and then added a few lettuce leaves before placing on the other slice of bread. Absolutely delicious!</span></span><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNs9FLY61zOw7AlOPAPMw_48xpLa7r70WLNJAnKVApiSWBkt9pe09_9fey6KvS_GQOXgobILyoPNDLB_vmEKhRBB3TSO_mKwLooKKLoAJRcTAZnWgIBraBl3FvVLc3lOezvSCaFG0VT2J/s1600/IMG_6399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNs9FLY61zOw7AlOPAPMw_48xpLa7r70WLNJAnKVApiSWBkt9pe09_9fey6KvS_GQOXgobILyoPNDLB_vmEKhRBB3TSO_mKwLooKKLoAJRcTAZnWgIBraBl3FvVLc3lOezvSCaFG0VT2J/s320/IMG_6399.JPG" width="320" /></span></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx46ODh6xarZcWjb6WLFKs5z-U1-tgfjcwDnH2kceZ3sXcnvXQnRBgtwA7iE_oxKfLAJOFSk97tm12fR3jDVoWxNx5T7EUvRi1L2VfawYIbAwgmjtUVgadXswPtMULzveBuuuoJwMfh1Z/s1600/IMG_6403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx46ODh6xarZcWjb6WLFKs5z-U1-tgfjcwDnH2kceZ3sXcnvXQnRBgtwA7iE_oxKfLAJOFSk97tm12fR3jDVoWxNx5T7EUvRi1L2VfawYIbAwgmjtUVgadXswPtMULzveBuuuoJwMfh1Z/s320/IMG_6403.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div></span>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-88417431563784650152010-10-28T07:18:00.000-04:002010-10-28T07:18:09.528-04:00Bye Bye American Pie<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"> <!--StartFragment--> </span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0-OLzI1HbUZArQa8Moe6GQRIu6sogPHaZsUJaDD5o4icV01QHqUT1CbOAQ-qmGKkl5h07Fij3K3KjCJ10lQmJYDFEPM2uJWwQc-DWVIXsPyyJ84UW9f5Fh9g7FyxQ1U_5Es8oyYpMww5/s1600/tumblr_l5y119SaPi1qbtqgp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0-OLzI1HbUZArQa8Moe6GQRIu6sogPHaZsUJaDD5o4icV01QHqUT1CbOAQ-qmGKkl5h07Fij3K3KjCJ10lQmJYDFEPM2uJWwQc-DWVIXsPyyJ84UW9f5Fh9g7FyxQ1U_5Es8oyYpMww5/s200/tumblr_l5y119SaPi1qbtqgp.jpg" width="137" /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Every single time I pass by a restaurant’s sign on the street that advertises their fresh homemade pies, a little song always happens to creep into my head. And before I know it, for the fifth time that day I’m humming the tune of <a href="http://www.allmusicals.com/lyrics/sweeneytodd/godthatsgood.htm">Sweeney Todd’s</a> “There, you'll sample Mrs. Lovett’s meat pies, savory and sweet pies!….” Shall I go on? No, I didn’t think so. So you can only imagine the number of times I see <a href="http://image.hotdog.hu/_data/members2/238/828238/images/a/SweeneyTodd.jpg">Johnny Depp’s</a> image in my head, not that I’m complaining or anything. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pies really are a staple of the English diet, but if you have images of goopy cherries in sugary crust in your head, then erase them immediately. If you want a pie in England, you are going to get a <a href="http://en.wikipedia.org/wiki/Meat_pie">meat pie</a>, a lovely little portable cylinder of savory pastry, stuffed with any sort of meat and sometimes vegetables, cheese, gravy and other delicious things. And the varieties are nearly endless. Some of the most popular choices are steak and kidney pie (and yes this really refers to actual kidneys), steak and ale, pork pie, chicken or lamb pies, and vegetarian pies usually filled with a sweet potato puree or something similar. Generally they are eaten with a nice dollop of mashed potatoes, mushy peas, and a ladleful of hot gravy but they are fine on their own too, eaten cold or warmed in the oven to make the pastry extra flaky. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And if you perhaps want a slightly lighter option, there is <a href="http://en.wikipedia.org/wiki/Shepherd%27s_pie">shepherd's pie</a> which skips the pastry altogether and instead, ground beef and vegetables are topped with mashed potatoes and baked until hot. And to put everyone at ease, I have yet to find any pies similar to those in a Sweeney Todd production, so you’ll be pleased to know that I haven’t pulled any fingers or toes from my pies. And sweet pies do exist here but are not nearly as popular as they are in the states. You’ll see apple pie (actually and English invention) but most pastry desserts are more in the form of tarts, not pies. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So in my pie experiences thus far, there are two really worth mentioning, both of which I purchased from Borough Market. The first was admittedly a bit of risk, not only for my taste buds but for my teeth as well. I purchased a <a href="http://www.boroughmarket.org.uk/page/3012/Mrs+Kings+Pork+Pies/122">Mrs. King's</a> game pie, stuffed with an interesting combination of pigeon, venison, rabbit and pheasant, and it came equipped with a warning that the pie may contain fragments of lead shot…great. And when it comes to pies, Mrs. King’s does it the right way. The crust is made from pure lard and flour and the meat filling is topped with a traditional jelly made from boiling pigs trotters. So one evening, when I had nothing else in the house, I heated up the game pie. The first bite was done quite tentatively, but after a few nibbles, I must admit it wasn’t to bad. The crust was amazingly flaky, I guess from the lard, and the inside had a good flavor, although slightly dry and gristley. I did eat most of it, but I do remember standing in my kitchen a few hours later saying, “I feel a little sick, although that could be because I just ate pigeon…” which sent my flatmates into fits of laughter and responding with “I believe that's the only time I’ll ever hear someone say that in my life.”</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The second notable pie was a bit more modern though and generally people friendly. The brand was <a href="http://www.pieminister.co.uk/#/home">Pieminister</a>, a company that constructs the pies in Bristol from all-natural ingredients. There are about twenty types, all with cutesy names and good flavor combinations that opt for butter crusts and gravy rather then the slightly terrifying lard and jelly. I went for the Mr. Porky Pie, filled with pork, bacon, apples, leeks, sage, and gravy. When I heated it in the oven, it turned a nice golden color and let off a lovely buttery aroma. The crust was also really crispy and flaky, although a bit lighter than the other pie, and the filling was so flavorful and moist. Paired with a nice side salad, it was a perfect English dinner.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And a little side note of pie history. They’ve actually been around for quite a while, like medieval times, but the concept was a bit different. Instead, The crust was not actually intended to be eaten but just used as a cooking vessel. Since ceramic cookware was costly and in limitation and some cookware could emit toxins when heated, this was the safest way of cooking. <!--StartFragment-->This also accounts for the little pot-like shape of pies. So the people made the bottom bowl part of the pie from the crust dough, filled it with the meat or meat stew that had been prepared separately, topped it with the crust lid, and baked the pie. When done, the people simply popped off the top, ate out the inside, and threw away the entire pastry part. And though you may be thinking that this is a huge waste, when you consider all the plastic products used in our microwavable meals we eat every day, that then end up in a landfill, the all natural cooking vessel was actually quite eco friendly. But I am glad to say that we now have the sense to make the crust a tasty part of the meal as well. </span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-TDNQWxEbxlnhJUIlQY0Ujyq1lJQqWrkaQIYIZuoZUkNcGa4UcfxDJrgNeQXFLxFbePPrCSMdCktwfPfMKhn-CadHOFveJdVT9prbFPG8KablrVYCu1smxRtILaeq9KwxS6lY-loFzBt/s1600/IMG_6159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-TDNQWxEbxlnhJUIlQY0Ujyq1lJQqWrkaQIYIZuoZUkNcGa4UcfxDJrgNeQXFLxFbePPrCSMdCktwfPfMKhn-CadHOFveJdVT9prbFPG8KablrVYCu1smxRtILaeq9KwxS6lY-loFzBt/s320/IMG_6159.JPG" width="320" /></a></div><!--EndFragment--> </span>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-6480275422718212372010-10-24T16:13:00.000-04:002010-10-24T16:13:01.011-04:00The Most Memorable of Meals<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">I you were to walk up to any Londoner or maybe even Englander and say the two words “British” and “chef”, 9 times out of 10 the first thing that would come to their minds is <a href="http://www.jamieoliver.com/">Jamie Oliver</a>. Although now gaining popularity in the states, he has been a huge deal here for quite a while and I see his face plastered on posters in every tube station. But, having already been obsessed with him before this trip, I am even more so now.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaQ1r5J2rxyMlOzR2QTG1yJolHk2sJ551h_utiJFbcgiT12FSrjtNZkt_8iOWG-Ux4naOTYfgkCtpbyIYhysnhDZaMK0uwUpPyJackiEPcsdTCmOnbWdre4j_kveNIo-JMzQ8XL2FXXPB/s1600/JamieOliver2_lead.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaQ1r5J2rxyMlOzR2QTG1yJolHk2sJ551h_utiJFbcgiT12FSrjtNZkt_8iOWG-Ux4naOTYfgkCtpbyIYhysnhDZaMK0uwUpPyJackiEPcsdTCmOnbWdre4j_kveNIo-JMzQ8XL2FXXPB/s200/JamieOliver2_lead.jpg" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Starting his cooking career since teenage years, Jamie’s outgoing nature and lovable personality quickly made him a celebrity and landed him TV spots on cooking programs. Now, along with raising four children, he has published a multitude of cookbooks, hosted several shows, opened many restaurants, and, as you may have seen, was involved in working to change Britain and America’s school food system, as presented in his shows <a href="http://www.channel4.com/life/microsites/J/jamies_school_dinners/index.html">Jamie's School Dinners</a> and Emmy Award winning <a href="http://www.jamieoliver.com/tv/jamie-s-food-revolution">Jamie’s Food Revolution</a>. He is not only an amazing and extremely innovative chef specializing in classic British and Italian cuisine, but a really good-hearted and caring guy who does a lot to help people too.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">So after 4 failed attempts to see him around Borough Market, I finally had to fulfill my Jamie Oliver fix because apparently my purchasing of yet another one of his cookbooks wasn’t enough. So to do this I went to his restaurant <a href="http://www.fifteen.net/Pages/default.aspx">Fifteen</a> in London, which is no ordinary restaurant. It and its three sister restaurants in Cornwall, Amsterdam, and Melbourne were started under the <a href="http://www.fifteen.net/restaurants/fifteenlondon/fifteenfoundation/Pages/jamieoliverfoundation.aspx">Jamie Oliver Foundation</a> to serve <a href="http://www.fifteen.net/mission/Pages/default.aspx">two purposes</a>. The most important was to help disadvantaged youths dealing with drug or alcohol problems, homelessness, etc. to find and outlet in cooking. Jamie uses the restaurants as an apprenticeship program for these people where they become the chefs to learn the skills of cooking, gain confidence, and have a second chance to hopefully land them careers in the restaurant business. The program also raises awareness about eating good quality, local, and organic food and inspires all people to develop a relationship with cooking and good ingredients. So, going to this restaurant really meant a lot not only because it is the restaurant of one of my idols but also because I knew that the chefs cooking my meal would be the very people whom Jamie has helped and introduced to the wonderful world of cooking.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">So although the restaurant serves Italian food, I really felt that I could not fully experience London food culture without a visit to the restaurant of one of London’s most celebrated and popular chefs. So off I went with my mom, mere hours after her plane landed, for a chance to relax and fill our stomachs. I half expected it to be touristy and overrun with people but was pleasantly surprised to find it was quite the opposite. Tucked down a slightly ominous side street and next to a decrepit fireplace shop, the building was discreet with only the hot pink Fifteen logo on the awning giving away the restaurant’s name.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">We started with amazingly moist rosemary focaccia and olive oil to munch on as we painstakingly pored over the choices on the menu. It changes every day for seasonality and in the end, we both decided on the comfort food route with quintessential fall dishes, Italian style. For starters, my mom chose a cannellini bean soup, topped with a strip to toast, Parmesan, and a drizzle of olive oil. I chose their “lightest potato gnocchi” with pears, <a href="http://en.wikipedia.org/wiki/Scamorza">scamorza cheese</a>, and radicchio. And the gnocchi really held true to its name. As my fork cut in, the gnocchi pulled apart in gooey strands and literally melted in my mouth. It was so creamy and paired with the melty, salty cheese, slightly crunchy and sweet pears, and bitter greens, it was a perfect combination of flavors. And although light and small portioned, the starter really emanated comfort and was a warm, “stick to your ribs” kind of dish.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0mrEC-C8Svp6pD1Jw2DdgQHLd5xs_4LuILdv9YELj_T8Pn_vhoBUWJlLQ6qUVF6SGuMV3I4uvs97FhrX2ZIVVXDbIY5bSNYVelml21-mbOSsGaEYql7hZcoloxCemePQP2bqddHJU_Nb/s1600/IMG_6094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0mrEC-C8Svp6pD1Jw2DdgQHLd5xs_4LuILdv9YELj_T8Pn_vhoBUWJlLQ6qUVF6SGuMV3I4uvs97FhrX2ZIVVXDbIY5bSNYVelml21-mbOSsGaEYql7hZcoloxCemePQP2bqddHJU_Nb/s320/IMG_6094.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7E6gA6OMTi_Mq1NabPcPZGHhDNvPyJzfv2FntSAOhRVJwzJHh84Iz_0xdEDnxzfF-1L0ImvrKg20qpJsbuEd-7mYJbMHuR_G4n8ykDVP6z1TiMb4dPKg9-8rX9PmqGDX06I-2abwQcLgx/s1600/IMG_6095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7E6gA6OMTi_Mq1NabPcPZGHhDNvPyJzfv2FntSAOhRVJwzJHh84Iz_0xdEDnxzfF-1L0ImvrKg20qpJsbuEd-7mYJbMHuR_G4n8ykDVP6z1TiMb4dPKg9-8rX9PmqGDX06I-2abwQcLgx/s320/IMG_6095.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">But we still had plenty of room for the main. My mom chose a roast pork loin chop with braised celeriac and apples and swiss chard. I however, went for a more Christmas-style dish and chose the roasted leg of duck with creamy polenta, purple sprouting broccoli and orange marmalade. It was so unbelievable that it is almost indescribable. The duck was cooked to perfection and fell right off the bones. It was moist and tender and with a delicate gamey flavor that signified the freshness and high quality of the meat. The little bit of skin on top was so crispy and added that slightly sinful touch of melting fattiness. The duck was sweet from its slow long roasting so it paired really nicely with the bitter marmalade. And the intensity of the meat’s succulent flavor was balanced with the mild polenta, just barely spiced with red chiles . The sommelier recommended a 2005 <a href="http://www.framingham.co.nz/">Framingham</a> Classing Riesling from New Zealand to go with the dish and I was very pleased with this pairing of sweet, citrusy wine to cut though the richness of the duck meat.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7HF14xqwtJ5-BsX7-nHAWtSZc1TCVtXNFMHztiw-m1mO5qYypIE-n8jT7C86ggTFd1UVVHUNXpvNnFqlelmFJVwmQ74nbjtAqDOAE-7CDaZDR4aH5uyQ-PuZ5Yw-_LVQrzq9c-U3y5A1/s1600/IMG_6097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7HF14xqwtJ5-BsX7-nHAWtSZc1TCVtXNFMHztiw-m1mO5qYypIE-n8jT7C86ggTFd1UVVHUNXpvNnFqlelmFJVwmQ74nbjtAqDOAE-7CDaZDR4aH5uyQ-PuZ5Yw-_LVQrzq9c-U3y5A1/s320/IMG_6097.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAuPxWzB4GkQrISxLD_rkVgEJs-QDZNsdHC8mHEuALGEVQylWbR4liRg9nSU5tqEcmBUpL9modo4hO9mzizKHE1D08-8JZ16QKUxR_SCE1yGw2Pf9hRWBCCwx7qUdgXxaFs3AKOyXpfMe/s1600/IMG_6098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAuPxWzB4GkQrISxLD_rkVgEJs-QDZNsdHC8mHEuALGEVQylWbR4liRg9nSU5tqEcmBUpL9modo4hO9mzizKHE1D08-8JZ16QKUxR_SCE1yGw2Pf9hRWBCCwx7qUdgXxaFs3AKOyXpfMe/s320/IMG_6098.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">And don’t forget about dessert. My mom ordered the classic chocolate tart with vanilla ice cream and I picked the roasted fig and almond <a href="http://en.wikipedia.org/wiki/Frangipane">frangipane tart</a> with amaretto ice cream and butterscotch sauce. Both were actually quite small, which we enjoyed because it was just the right amount of sweet after such a filling, savory meal. Their vibrant flavors were amazing as well, of course, and we shared them so we could each have a bit of a chocolaty, fruity, and nutty ending to such an amazing meal.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyN7pwipRjCE_JyuGOF8rY0rbY_4toQcEJsZd14VgqvZ05yYkrwedxIUAy0rujPesiDuZs1edV7Gwyjcayanzz3XgToCpTsO1UVzrHd4a3wX0mIMEpZuDb6tqrQTswKj0YAy39rYLfgSs/s1600/IMG_6100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyN7pwipRjCE_JyuGOF8rY0rbY_4toQcEJsZd14VgqvZ05yYkrwedxIUAy0rujPesiDuZs1edV7Gwyjcayanzz3XgToCpTsO1UVzrHd4a3wX0mIMEpZuDb6tqrQTswKj0YAy39rYLfgSs/s320/IMG_6100.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5G27woOhMtNqmXposbwB2PPjTdUbfCX8J6hAYvHpdJh9J6mvJNJ1bsGcqHEf9qrmq7_xvkWrWkIAnSR_AQHrfllelrJZRL-zQKiNQxOe3CIxtVyASCIK1ZOV8z49tBOjNpKxV8kBwXtt/s1600/IMG_6102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5G27woOhMtNqmXposbwB2PPjTdUbfCX8J6hAYvHpdJh9J6mvJNJ1bsGcqHEf9qrmq7_xvkWrWkIAnSR_AQHrfllelrJZRL-zQKiNQxOe3CIxtVyASCIK1ZOV8z49tBOjNpKxV8kBwXtt/s320/IMG_6102.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">I had literally been planning on a trip to Fifteen since last November when I was accepted into this study abroad program and was not disappointed in the slighted bit. In fact it exceeded the absolute highest expectation I already had. My visit to this unique restaurant proved that anyone can make delicious food and that anyone can change their lives by discovering this beautiful art form of cooking and feel enlightened by sharing that product with grateful others. I am proud to have eaten at the restaurant because my visit supported the Fifteen Foundation and its mission to get people into the kitchen instead of out on the streets and to care more about the quality of food they eat. And again, as I have observed in my time here, this focus on good food and home cooking really seems to be such an important part of the food culture in London. The visit created a restaurant memory to last a lifetime and hopefully the menu and the experience will influence my own endeavors in the kitchen. So thank you Jamie Oliver for this contribution to the great city of London.</span></span></div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-43577381768527207892010-10-21T10:18:00.000-04:002010-10-21T10:18:38.953-04:00The Greatest Thing Since...<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span><!--StartFragment--></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Since I’ve started doing food research for this study, it is amazing how many “typically English” foods I’ve discovered that I would never would have labeled as such beforehand. And one of those is bread, one of the oldest and most important foods in the world’s history. I usually just figured bread was bread and you could get all kinds, anywhere. Although this may be true now, that used to not be the case in ancient times; the medieval serfs were not chowing down on ciabatta or naan. In fact, bread typical to a certain country or region is highly based on the land and the way people lived during that time. And to be honest, the <a href="http://historicalfoods.com/656/bread-history-article/">history behind English bread</a> is actually quite interesting and, as I have discovered, the sort of bread that people ate during the beginning of England’s history is still quite prevalent in England’s culture today.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGYejj6E4YV_yFGar-y6LOw-JbD_I0ZF1IUO3Bh_G7_XCvHwfvIcChcgswc4HmAPDhwdgE6-swUbJryhMUehYNEqYDoraBnh2fRPVDfmo1fOBSCk2j_Nsj8DwSmekPMlFbx6l78D6RjsA/s320/IMG_4952.JPG" width="320" /></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Bread in England dates all the way back to around 400 AD when the Germanic Anglo Saxons invaded England. At the earliest times, people ate bland, unleavened bread but it wasn’t long before leavened bread was consumed. This leavening process was either done by using the yeasty foam from the ales produced (<a href="http://medievalcooking.org/2010/02/07/beer-barm-bread/">beer barm</a>), or by making ”<a href="http://www.wisegeek.com/what-is-levain.htm">levain bread</a>”. This was made with a pre-ferment sourdough starter of water and flour that was naturally risen from the yeast in the air. The starter was then, after a long period of time, added to the rest of the bread ingredients as the means of leavening, and baked. Aaaand that’s enough of my nerdy fascination with <a href="http://www.exploratorium.edu/cooking/bread/index.html">baking science</a>.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazlGX7PUp_IBg2089vlcL5je6BFcrXqZobn3GUgFnuxcBc3Z-j5NXwQeNNxwSWoP_pqQWx_ynlC-Nu8V9EW36mnP3nePGwrX_uRG67aRvMGdPdxdkCQLXp9YSvlchaE33uAmB-HRwldi1/s1600/IMG_5126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazlGX7PUp_IBg2089vlcL5je6BFcrXqZobn3GUgFnuxcBc3Z-j5NXwQeNNxwSWoP_pqQWx_ynlC-Nu8V9EW36mnP3nePGwrX_uRG67aRvMGdPdxdkCQLXp9YSvlchaE33uAmB-HRwldi1/s320/IMG_5126.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">But the types of bread produced were also based on the crops the land could sustain. Unlike Italy, with its lush fields of wheat, Britain could not sustain bountiful wheat harvests. Because of this, bread had to be made with other grains like barley, peas, beans, rye, and corn. The result of this mixture was what they called “black bread”, and was consumed by the lower class. The rich however could afford the all-wheat sourdough. And this system of class defined by bread eaten remained throughout the medieval ages; wheat wasn’t a bountiful crop in England until the 1900s, at which point all people could afford the top quality bread. But regardless of class, bread was equally important to all because it was such a filling and, for the lesser quality varieties, cheaply produced source of food, eaten with every meal.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoC1cc22_xjoPbd_RKEZUY6qaMpPQyPdNLbdF1x1q5HHC4aL5R1WG7hAE0kVtOOhs3LnGpQmvsm8QWoqyHQnQM22cISfh6piLZ8nrL_MePn9medk9tfhmZhpXprKTUls0eIr_yud6WYf4H/s1600/IMG_5358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoC1cc22_xjoPbd_RKEZUY6qaMpPQyPdNLbdF1x1q5HHC4aL5R1WG7hAE0kVtOOhs3LnGpQmvsm8QWoqyHQnQM22cISfh6piLZ8nrL_MePn9medk9tfhmZhpXprKTUls0eIr_yud6WYf4H/s320/IMG_5358.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">So, as a Londoner for the past 6 weeks, I have noticed that bread is still a great mainstay in the British diet, and I have taken great advantage of this. No longer are the days of a loaf of Wonder. Now I seek out the <a href="http://www.timeout.com/london/restaurants/features/6311.html">greatest of London’s bakeries</a> for fresh artisanal loaves. I happily carry the carefully wrapped loaves home and gently place them in the kitchen cupboard. Every morning, I find great joy in slicing my lovely loaf for the toaster and smelling the yeasty air that emanates as the bread heats. Then I give it a nice smear of jam and savor every chewy and moist, yet crunchy-edged bite. In fact, British food writer Nigel Slater claims that nobody can make toast like the Brits and that “Toast is our offering to the world gastronomy.”</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnqV8hRzL57K7ECVrJj72erbyFAiI27fxQVnBkcLESboKRrjdzzoEVQxbM1HhW4dBYbYT2mkhzWYzqjA4OfHW3CPGMWfMpgb-KTJ_aherxd-lmSbg66YIsnz4hOsg_Q_aYln-SIiPNu_U/s1600/IMG_6051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnqV8hRzL57K7ECVrJj72erbyFAiI27fxQVnBkcLESboKRrjdzzoEVQxbM1HhW4dBYbYT2mkhzWYzqjA4OfHW3CPGMWfMpgb-KTJ_aherxd-lmSbg66YIsnz4hOsg_Q_aYln-SIiPNu_U/s320/IMG_6051.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">And furthermore, I have noticed that the bread options very much stick with the British medieval types and in many of the bakeries I’ve visited, I actually see very few foreign bread options (Italian, French, etc.) There is always regular sourdough or country white, but the array of brown breads, multiseeded breads, levain, rye, malt, and alternative-to-wheat grain breads are really quite high. And I’ve enjoyed trying all of these. In my time here, I’ve indulged in <a href="http://www.planetorganic.com/fresh/bakery/wheat-breads.html">sourdough</a>, <a href="http://www.theflourstation.com/products.php">wheat-germ levain</a>, sunflower/pumpkin/spelt, and <a href="http://www.stjohnbreadandwine.com/">classic brown bread</a>, all of which are seen in the pictures. I usually polish them off before they can go stale but if I ever do leave a loaf sitting out too long, I’ll be sure to try out this beautiful English invention that makes use of stale bread. <a href="http://www.jamieoliver.com/recipes/bread-recipes/good-old-bread-and-butter-pudding-with-a">Bread and butter pudding</a>: indulgent and rich, yet so simple and economical…you can’t get more British than that.</span></span></div><!--EndFragment--> </span>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-33971711545583141602010-10-18T18:58:00.000-04:002010-10-18T18:58:00.282-04:00Keeping the Doctor Away<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span><!--StartFragment--></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">I was honestly hesitant about studying abroad in the Fall for one rather silly reason: I didn’t want to miss the Fall season in Virginia. Perhaps nothing makes me happier than signs on the road for pumpkin patches and corn mazes and that smell of crisp, clean air mixed with slightly moulding leaves. Pure bliss comes from merely gazing at the vast mountains of golden yellow, burnt orange and burgundy. But the one thing I can’t get enough of are apples, my favorite food of all, and the pies, butters, tarts, and so much more that come along with them.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">But what I came to realize is that the people of England may just be more enthusiastic about apples that Americans. I came here with this misconception that since I was in a city, there was no way I could get just-picked apples, but boy was I wrong. Our study abroad group’s most recent trip through the countryside of England proved this to me. Just outside the city, the land changes and my eyes were presented with nothing but fields upon fields of rolling hills, with the brightest green grasses offset by cornflower blue skies. And on a beautiful, cool day that felt so quintessentially Fall-like, I realized just how absolutely well equipped England is for the apple industry.</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">The <a href="http://www.orangepippin.com/varietyindex.aspx">varieties of UK apples</a>, from cooking apples to the ones eaten raw and ripe from the tree, are countless. That’s not to say that grocery stores don’t have their fair share of foreign kinds like granny smith and pink lady, but they also pride themselves in supplying those from the motherland. But, to really get the best apples, I make the trek to Borough Market's <a href="http://www.chegworthvalley.com/">Chegworth Valley</a> Stall, an apple supplier whose orchards are located in the beautiful countryside of the Kent region. The humble little stall is packed with crates of their fruits so imperfectly perfect in their rough-skinned, misshaped, bumpy, lumpy apple way. When it comes to these fruits the ugly ducklings hold the swans inside and I can tell that they are not mass-produced, are organic, and actually grew wild on trees…imagine that! The apples beg to be picked up and I can never help from running my fingers over their textured skins and holding them to my nose for an euphoric whiff of sweetness. And one bite of Chegworth’s gorgeous, plump, and firm Cox apples was enough to turn me into one of their loyal customers. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">They also sell, freshly made apple juices, all pressed and packed at their orchard and I could help but pick up a few bottles. The apple-elderflower juice was so full of flavor and I was not at all bothered by the little pieces of floating sediment, the proof of its freshness and unprocessed nature. I could tell it was nothing but straight up apple and I could feel the energy being pumped into my body from this vitamin-rich drink. And a bottle of their spiced apple cider sits in my fridge, waiting for a cold day so I can heat it on the hob and indulge in the feeling of Fall it brings. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">But besides eating them raw, I’ve been taking advantage of the short but beautiful apples season with some awesome dishes. For lunch, I simply cut them into a salad with a sprinkling of cranberries and walnuts and a drizzle of balsamic vinegar. Or I go for the sweet and savory combination by grabbing some simple oatcakes and topping them with English Gammon ham, thinly sliced apples, and some good English cheddar cheese: light yet filling. For dinner, of course, I made that unreal <a href="http://tuckinfoodblog.blogspot.com/2010/09/this-little-piggy-went-to-marketto.html">pork chop</a>, topped with sautéed Chegworth Valley Cox apples. And since my supply of cooking utensils here is severely limited, I tried out a really simple English Apple tarte tatin. I used <a href="http://www.jamieoliver.com/recipes/fruit-recipes/banana-tarte-tatin">this recipe</a> and just replaced the bananas with apples. It turned out so tasty (although my caramel seized up a bit since I don’t have measuring spoons and got my proportions off) and definitely satiated my craving to bake, and desire for an apple dessert. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVNb_og6PdvSys74aQ7WYT03rwrG8qfyWFwr5vos4UJ0MPJPpKx_SKTP0Y9sPozJiJWL8CodnjMn2kK82L8FNssWU3FBHbroNUFB0-RbVlk2Yq9wdGhs7X_Mknfc6fez1I1sh4UNGPmr4/s1600/IMG_5837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVNb_og6PdvSys74aQ7WYT03rwrG8qfyWFwr5vos4UJ0MPJPpKx_SKTP0Y9sPozJiJWL8CodnjMn2kK82L8FNssWU3FBHbroNUFB0-RbVlk2Yq9wdGhs7X_Mknfc6fez1I1sh4UNGPmr4/s320/IMG_5837.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">And for any Londoners reading my blog who love a good English apple, make sure you stop by Borough Market this Sunday, the 24th, for <a href="http://www.boroughmarket.org.uk/page/3022/Bob+down+to+Borough+Market+for+Apple+Day/66">Apple Day</a>, a celebration of this amazing fruit. There will be tones of apple suppliers, apple events and games, and artisans featuring their apple creations like preserves and, of course, apple pies, a dessert that, despite its American associations, actually originated in England. </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">I was fascinated to learn that my favorite food has such a strong and popular role in English food culture and I must say, next year I’ll most likely be sad that I’m missing out of England’s Fall instead. </span></span></div><div class="MsoNormal"><br />
</div><!--EndFragment--> </span>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-27852418541063513572010-10-15T15:11:00.005-04:002010-10-15T15:18:50.059-04:00Food Hall, Glorious Food Hall<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"> </span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"></span><br />
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<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I’m am about to attempt to describe to you a couple of the various and amazing food halls London has to offer. It’s hard to do though. I really have nothing to compare them to. The best assimilation is an amped-up Super Target or something, except that’s quite possibly the biggest insult I could make to the food halls. Maybe it’s because I’m from a small country town that I have yet to see things like this in the U.S., but regardless, even if they do exist at home, the food halls here are very much part of the glitzy London food culture.</span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Essentially they are grocery stores inside of high-end and, in some cases, one-of-a-kind department stores. But you can’t label them as grocery stores either. Walking into a food hall, after browsing couture dresses and designer handbags on the floor above, is an experience that immediately causes you to stop and lazily meander around with eyes wide open and your tongue lolling out of your mouth in a very Homer Simpson-esque way. They are, in short, absolute spectacles that could take hours upon hours to explore. Encompassing vast amounts of space and themed rooms, they glorify food of all types as well as the whole restaurant and food service experience. I will say, however that they are highly overpriced and I could probably find just as good of quality products at the local grocery store. But to be fair, they definitely have unique items, and even though I didn’t buy much during my visits, the walkthrough was still absolutely gratifying.</span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sadly, however, my pictures are limited. A few of the places actually prohibit photography and also, I would feel like such a silly tourist snapping away. Plus, no photo could possibly capture the feelings I experienced in these places. They would lack the glitter of the lights and the reflections coming from thousands of shining food wrappers and tins. They would not encompass the vastness of the rooms or bring about any sense of the smells or the feel of the packages in my hands. Feel free to Google image, but first just try to let my words suffice.</span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So without further ado, I present, the food halls of <a href="http://www.harrods.com/harrodsstore/">Harrods</a>, and, <a href="http://www.fortnumandmason.com/">Fortnum & Mason</a>, two of London’s most prestigious stores. They are many others i.e. Selfridge’s, Marks & Spencer, and Harvey Nichols, but the forthcoming two are simply the best.</span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6p2Fbb3H0mdMf1Pjkl4qZ9UzonRxyBWQnbHhyphenhyphenGG4ZgM_tPnouaphOMnO04d3DB5WcscaR7hNKRFqC1QIvSG37ilW9b5L4Hb9q7cHlzFgtpkGQ1XS-akRERwENDLulcg1zRqAQPsIilL1/s1600/HarrodsDay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6p2Fbb3H0mdMf1Pjkl4qZ9UzonRxyBWQnbHhyphenhyphenGG4ZgM_tPnouaphOMnO04d3DB5WcscaR7hNKRFqC1QIvSG37ilW9b5L4Hb9q7cHlzFgtpkGQ1XS-akRERwENDLulcg1zRqAQPsIilL1/s320/HarrodsDay.jpg" width="320" /></a></div><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Harrods is one and only and the most famous of shops in all of London. In terms of iconic, it’s up there with Big Ben and the Houses of Parliament. Harrods has a very valued reputation and their food halls reflect this. This is where I walked in, and felt as if the room had suddenly turned into Willy Wonka’s Chocolate Factory. This is the place where people huddle in little groups, excitedly squealing in delight and pointing at the beauteous objects to behold. The ceilings are vast and the room’s decorations are whimsical yet old-fashioned with ornate, descending pillars, carved, wooden ceilings, and golden accents. My favorite area was the patisserie, which further pulled me into my constant daydream where I become a famous pastry chef. Perched in the display case were the most amazing works of edible art: éclairs with stripes of neon yellow and purple frosting, tiramisus constructed inside delicate chocolate bowls, slabs of crumbly fudge as big as my hands, and cupcakes with pristine, voluminous swirls. I couldn’t resist from snatching a massive apple and cinnamon whoopee pie either, and I proudly carried it around with me for the rest of the day. But this was just the start, and from this room, stemmed so many more. Cheese rooms, meat rooms, international cuisine rooms with a mile-long displays of pre-prepared delicacies, and rooms with more teas and coffees than I could comprehend. The bakery was also extraordinary. All items were house made and the rows of breads, Chelsea buns, almond croissants, and danishes sent a heavenly buttery scent into the air, stimulating a steady flow of drool from my mouth. I left Harrods in a daze, disliking it only for its rather touristy nature and horrendous prices, but knowing that it was an experience I couldn’t miss.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And then, Fortnum and Mason. This place is the most regal and admittedly pretentious of the food halls. I felt underdressed and underage. All around me were proper ladies and gentleman, speaking fancy words about fine tea and chocolates. And all I wanted to do was run around and pick up all the elegant packages, much to the disliking of the salespeople. Yet, I still really liked the place. It’s decorated in a very majestic fashion with dark wooden furnishings, crystal chandeliers, and massive white and silver spiral staircases in the middle of the room. The food halls have looming shelves of quality jams and honeys, a rainbow of sparkling biscuit tins, and golden vaults filled with coffee beans. I ogled over endless arrays of tea sets and envied those sitting in the posh tearoom, the 50’s style ice-ream parlour, or the restaurant, where I heard a beautiful sound of violin music mingling with the clicking of china and silver. I walked out with an overly priced box of mocha biscuits (which are wonderful, by the way) but not feeling too guilty. Like Harrods, there is only one Fortnum and Mason and their foods are specially made in England, only for them. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4-TO3QXpvrMBLMinRPb3FH1rAfSgS8oTZFEqJqQtd95qpDByp6B0UGtzhMz_sgrBLIuxqEqI2-2EG8XZPLOYnKFw1vMt6_IUwD2hLwbUlwVIAC3hhG16jW6vBMCDCisFKMLx-rxHEnlg/s1600/IMG_5842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4-TO3QXpvrMBLMinRPb3FH1rAfSgS8oTZFEqJqQtd95qpDByp6B0UGtzhMz_sgrBLIuxqEqI2-2EG8XZPLOYnKFw1vMt6_IUwD2hLwbUlwVIAC3hhG16jW6vBMCDCisFKMLx-rxHEnlg/s320/IMG_5842.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The food halls are so spectacular because they take you back to childhood. The towers of goods on shelves three times human height, the rooms filled with jars of retro sweets, the endless varieties of products that keep your eyes in constant swiveling stimulation, and, at this time of year, the loads of Christmas foods and decorations are just some of the factors that do this. But regardless of the factors, I’m so happy these places are here for my viewing pleasure and I will miss them sorely. In a way, they play the same role for me as Tiffany’s does for </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.google.co.uk/imgres?imgurl=http://wideopenspaces.squarespace.com/storage/holly-golightly.jpg%3F__SQUARESPACE_CACHEVERSION%3D1248700669067&imgrefurl=http://wideopenspaces.squarespace.com/wide-open-spaces/current-elliot-jeans-giveaway-winner.html&h=400&w=330&sz=23&tbnid=OAfi1moUg8IyBM:&tbnh=124&tbnw=102&prev=/images%3Fq%3Dholly%2Bgolightly&zoom=1&q=holly+golightly&hl=en&usg=__CSydbizknG1zGwnvhEICnu9Zdfk=&sa=X&ei=B6e4TMLjMpqV4gbfnKCaDg&ved=0CDYQ9QEwAw">Holly Golightly</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. And as amazing as I think it would be to be one of those people who actually do their grocery shopping there, I am perfectly put at ease by walking and staring in the magical food halls of London.</span><o:p></o:p></div></span>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-29682428458592583382010-10-12T16:43:00.000-04:002010-10-12T16:43:38.225-04:00Banging on about English Food<!--StartFragment--> <div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Although I’m writing about this pretty late in the game, I was really quick to discover what I feel safe in saying IS England’s national dish: the sausage. Just take a quick meander in any grocery store to see an array of sausages so vast, it’s quite overwhelming and they are made with any kind of meat, although pork mixed with spices and breadcrumbs is most traditional. And the sausage is so distinct in the English culture, that many regions are known for certain varieties or flavorings. In the way that only true parmesan comes from Parma, Italy, or authentic Dijon mustard from Dijon, France, England has is <a href="http://en.wikipedia.org/wiki/Cumberland_sausage">Cumberland Sausages</a>, usually in the shape of a large coil, and the <a href="http://en.wikipedia.org/wiki/Lincolnshire_sausage">Lincolnshire Sausage</a>, whose recipe is only known to the region’s residents.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And if the variety of just plain sausages isn’t enough, there are endless ways in which the English prepare them, making for even more national dishes. You’ve got <a href="http://shamrockpies.co.za/Portals/0/Images/ProductInfoImages/Large/Pie_SausageRoll_Large.jpg">sausage rolls</a>, where the meat is baked in a pastry and sold as a belly busting breakfast indulgence. They are also plopped inside a vat of Yorkshire pudding batter and baked till they are encased in the fluffy bread to create <a href="http://www.bbcgoodfood.com/recipes/1231/images/1231_MEDIUM.jpg">toad-in-the-hole</a>. They are a must as an accompaniment to morning eggs, and, cooked up inside a wrapping of bacon, serve as great party food. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMI5XdrWV9Mr2twrr7Pml6OuzImqSDu-ZQ9KjDX55Btt_icUuO8cWTOqFNVizRJsL7B3rIroUr-SL3xQkUwVcQ1Pu3LVcmazLo5QGXwXlwugXFSuSOfTUWnzHNPpaDWM2Tv7mkwsnJcQg/s1600/IMG_5226.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMI5XdrWV9Mr2twrr7Pml6OuzImqSDu-ZQ9KjDX55Btt_icUuO8cWTOqFNVizRJsL7B3rIroUr-SL3xQkUwVcQ1Pu3LVcmazLo5QGXwXlwugXFSuSOfTUWnzHNPpaDWM2Tv7mkwsnJcQg/s320/IMG_5226.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But among all sausage delights, perhaps the most iconic, the one found on literally EVERY English pub, is “<a href="http://en.wikipedia.org/wiki/Bangers_and_mash">bangers and mash</a>”. Although it’s really nothing more than hot sausages, sitting on a mound of mashed potatoes, and covered in onion gravy, it’s this lack of frills and fluff, and the dish’s completely humble nature that makes it so good. Granted, I’m sure that some are definitely better than others and, if using lacking ingredients, it could really be a failure, but just the concept itself is so perfect. Really, can you imagine anything more comforting than sausage and potatoes? And you have to love the name, which came about during WWII since the sausages were filled with so much water, they popped and banged when cooked.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6QycBgVhLnP2KIodIyQCl83Orf-oQTfmE7vQddip22kEbOAhoVtJ7yf_0kfmhd4D2vOtjwFR3Q545LN-P5qql9aRjBoXkSyh3aigZO6eCCpyfKUyjoGlcprGmveS-0tYk1Jsfk0QxD7u/s1600/IMG_5216.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6QycBgVhLnP2KIodIyQCl83Orf-oQTfmE7vQddip22kEbOAhoVtJ7yf_0kfmhd4D2vOtjwFR3Q545LN-P5qql9aRjBoXkSyh3aigZO6eCCpyfKUyjoGlcprGmveS-0tYk1Jsfk0QxD7u/s320/IMG_5216.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My first bangers and mash experience, though, was actually more than a food experience but a look into one of London’s most famous and oldest pubs, <a href="http://www.pubs.com/main_site/pub_details.php?pub_id=154">Ye Olde Cheshire Cheese</a>, dating back to the 17</span><sup><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">th</span></sup><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> century. But despite it’s history, I was glad that it was not a tourist attraction. Tucked away in an alley off Fleet Street, this pub was a pure atmospheric adventure. It literally felt like I was walking back in time and the place held this slightly magical feeling not unlike Harry Potter’s <a href="http://www.veritaserum.com/mediasection/temp/2004/04/wk4/poaset_tlc.jpg">Leaky Cauldron</a>. The bar and seating was hidden in the basement and accessed by a staircase that must have been made for people under 5 feet tall. And bending low to avoid concussion, I crept into this English haven. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAGBZgMflZvWIcTwLOiqHEDV92I7K9Qrywzcob2ag5-vtNjl3VKKijL-tkgEhLt0AbAofXs2hiQg-A3RrXvorsKMMG20s38QwxuP41yleMHCoVngIKvIk8jWxFPyioXQP_lpSd7wLjNAx/s1600/IMG_5217.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAGBZgMflZvWIcTwLOiqHEDV92I7K9Qrywzcob2ag5-vtNjl3VKKijL-tkgEhLt0AbAofXs2hiQg-A3RrXvorsKMMG20s38QwxuP41yleMHCoVngIKvIk8jWxFPyioXQP_lpSd7wLjNAx/s320/IMG_5217.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The brick walls were white washed and the floor made of grimy stone. The lights were the original gaslamps, although fitted with modern electricity, and, in one of the various eating rooms, I chose a rickety wooden table tucked into an arched alcove in the wall. The bar area housed wooden benches and a few old men enjoying a comforting lunch, and was warm and cozy despite the cavernous aspects. It was just so strangely medieval, sitting in this stone room, and the steaming plate of sausage and potatoes placed before me was the finishing touch to the old English experience. The sausages were sweet yet salty, giving way to a perfect pop with each bite into the casing, and the potatoes, still flecked with some skins, were chunky and filling. And soaked in gravy, it slid easily into my grateful stomach. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFy3FhbvT9NxParVZI7PpA5vVyBpzrnIyrhXDyP6KOxsrgXpWkuIMM4CA66kqpb_-KOVmGFjhk4NITCiCgJwddDarvvEKHcMwRZgjjpShyphenhyphenUwEPz6sFxJ-GhiOo5-g5CaZMmbKHeG1r-vcC/s1600/IMG_5227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFy3FhbvT9NxParVZI7PpA5vVyBpzrnIyrhXDyP6KOxsrgXpWkuIMM4CA66kqpb_-KOVmGFjhk4NITCiCgJwddDarvvEKHcMwRZgjjpShyphenhyphenUwEPz6sFxJ-GhiOo5-g5CaZMmbKHeG1r-vcC/s320/IMG_5227.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But my most unique sausage experience just took place during my most recent visit to Borough market where again, having a go at street food, I queued up at the food stall with longest line. They were serving simple grilled sausage sandwiches, with greens and onions but one variety caught my eye: the ostrich sausage…how could I resist. So after the cashier’s reassurance that <a href="http://www.ostrich.org.uk/products/meat.html">ostrich</a> is a delicious yet very healthy red meat with a good gamey flavor, I was sold and happily continued my market stroll with sandwich at hand and sausage juices dripping down my chin. A pretty sight to see I’m sure.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQTr10yV4f5RIQ6BDaab0VNC5hFBAFE4_G6OyltRdZtrX7WnV9Wsn4v5GEM5JXbnHrqsnj7KuCh4ARtHntXFiO74ZN_-qdIYm3dcYsyjl4mkUuoP62m3-4J9QG0Y6DnNjpiHEupU0OTwl/s1600/IMG_5434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQTr10yV4f5RIQ6BDaab0VNC5hFBAFE4_G6OyltRdZtrX7WnV9Wsn4v5GEM5JXbnHrqsnj7KuCh4ARtHntXFiO74ZN_-qdIYm3dcYsyjl4mkUuoP62m3-4J9QG0Y6DnNjpiHEupU0OTwl/s320/IMG_5434.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now the big question…will I try blood sausage? I’m scared to death but we shall see…just maybe give me another month to prepare myself. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-42403288192169933792010-10-09T19:32:00.002-04:002010-10-09T19:35:15.773-04:00Takin' it to the Streets<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"> </span></span><br />
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<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I‘m overcome temptation at 9 o-clock in the morning, every day that I walk to class. That’s because I have to walk by the street food vendors. The two stalls, side-by-side, are the hot dog man and the peanut man. And somehow, the smell of the two together is really quite enticing. The hot dog man brings about a smoky sweetness with his grilling sausages and tangy, nose-tingling fried onions. And then a sickly sweet smell emanates from the peanut man and his huge vat of bubbling caramel and nuts. Yet I resist. I have yet to succumb to the products of these good gentlemen. The stories I’ve heard of street <a href="http://www.foodpoisoningprevention.com/">food poisoning</a> haunt my mind and I overthink the cleanliness of these little booths and the cooking utensils. And, as good as it smells, how will it taste?</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But then, last week, my street food stall perceptions changed completely.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You see, this week is <a href="http://www.visitlondon.com/londonrestaurantfestival/">London Restaurant Festival</a>. Normally this would be the most exciting thing in the world for me. The restaurants have new menus, just for fortnight, awards are given, events held, and it’s all in the name of London food. The bad news: the events are unbelievably expensive. If there is one thing that needs to be said about London food culture, it is that it’s not for the frugal. If you are okay with living on soup and sandwiches for the rest of your life, I’m sure you could get by, but if things like meat or homemade dishes are important to you, then it’s gonna cost a pretty penny. So I was slightly disappointed that I couldn’t exactly participate in this food festival… </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfPiForN5gmUOkGWJbqyG945yjkVzd3RQm6WFgs9CFMSZsqlL8pdGKshRXik9i5ZaScZhMGkHxza9dmp01PLKY_-JDk14HEcbn8YUZS2tYhuwMiI2sibL5jdJfzSckJvd87B3z0vAr6ev/s1600/IMG_5364.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfPiForN5gmUOkGWJbqyG945yjkVzd3RQm6WFgs9CFMSZsqlL8pdGKshRXik9i5ZaScZhMGkHxza9dmp01PLKY_-JDk14HEcbn8YUZS2tYhuwMiI2sibL5jdJfzSckJvd87B3z0vAr6ev/s320/IMG_5364.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">…That is, until I read an article about the <a href="http://www.streetkitchen.co.uk/home.shtml">Street Kitchen</a>. Award-winning chefs <a href="http://www.pearl-restaurant.com/aboutpearl/meetjun/index.php">Jun Tanaka</a> and Mark Jankel were really thinking about us poor college kids when they came up with this contribution to the London Restaurant Festival. Instead of participating with their own restaurants, they decided to set up a mobile <a href="http://www.independent.co.uk/life-style/food-and-drink/features/everyone-back-to-mine-popup-restaurants-in-private-homes-are-the-latest-foodie-fad-1696262.html">pop-up restaurant</a>, called the Street Kitchen, in Covent Garden for two weeks, serving gourmet British style food for pennies. The chefs said, “We thought it would be great to do something more accessible for the Restaurant Festival – fundamentally it should be for all Londoners.” They were even inspired by the high-quality food of New York’s street vendors and hoped to bring that aspect to London’s notoriously lacking street food. From this goals came the Street Kitchen and Tanaka and Jankel have been diligently cooking, grilling, and frying on their cart for the past week. And with five gourmet menu options, including dessert, how could I pass this up? The food is local, organic, cheap, and prepared by renowned chefs, and the money they make is going to charity. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> So on Wednesday I finally got my street food fix.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5dvJ0rSbLMUwWAifFSXDoxuCQylYr8DGEn_AAlN841icdxT_8pHoY4ipCOmLVvThpxLAfJ6Ue-is25pCZ_AO4pVesiJVErUhqiDsRL1D5VgAo4Pn9Y0vCJclpq_G5_lPvOb59wFcLPVHk/s1600/IMG_5366.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5dvJ0rSbLMUwWAifFSXDoxuCQylYr8DGEn_AAlN841icdxT_8pHoY4ipCOmLVvThpxLAfJ6Ue-is25pCZ_AO4pVesiJVErUhqiDsRL1D5VgAo4Pn9Y0vCJclpq_G5_lPvOb59wFcLPVHk/s320/IMG_5366.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I chose the grilled, smoked fillet of salmon, with roasted beets and potatoes. And for six pounds, I could not believe the quality, especially of the salmon. The smoky flavor was very interesting. It kind of added a bit of that taste of burnt marshmallows, but in a really good way. It was kind of sweet, kind of savory, and had a lovely salty fresh fish taste. It was incredibly moist and flaky and served with a mustardy cream sauce and fresh dill. The potatoes, seasoned with horseradish and the beets were superb accompaniments. And I loved the laid back quality of it all. The cooks inside the stall were relaxed and joking, having fun doing their job, and despite the fact that the food was gourmet, the atmosphere of the Street Kitchen was very unpretentious. I will be sad to see it go, but am so happy I was able to participate in London Restaurant Festival, without putting serious damage on my bank account. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCGuO86HapLgPwUZFiPPNa0BO3FSCovIv3Rp123PcT4pC-mHh2VV24QaMHfH76iCmblCf3_bl5C_SZWiQLKGLW0ET7VF4X6invgTVrSpsH9dy9YgRmPXtTX5HokgXJqqnaLeCpYBhBptC/s1600/IMG_5371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCGuO86HapLgPwUZFiPPNa0BO3FSCovIv3Rp123PcT4pC-mHh2VV24QaMHfH76iCmblCf3_bl5C_SZWiQLKGLW0ET7VF4X6invgTVrSpsH9dy9YgRmPXtTX5HokgXJqqnaLeCpYBhBptC/s320/IMG_5371.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oh, and as a little postscript, the Street Kitchen must have put me in a street food mood, because the next day, I succumbed to my senses and had to check out the source of a sweet smell coming from a little stall outside the Tube station. It was <a href="http://www.visitlondon.com/attractions/detail/2230797">The Belgian Food Company’s</a> waffle stand, featuring Belgium’s lesser-known <a href="http://en.wikipedia.org/wiki/Waffle">Liege waffles</a>. These are NOT the classic waffles made from pancake batter that we have in the states. Not at all. These waffles are actually made from yeast dough, are left to rise, and are then coated in pearl sugar before being placed on the waffle iron. What emerges is a much sturdier waffle, very tender and bready, yet sweet on the inside. The outside however is what’s significant. The sugar, melted from the heat of the iron, coats the waffle, and after being removed, hardens into a crunchy, caramel/burnt sugar shell. After the first bite, I was in complete bliss, vowing never to let any <a href="http://www.backpackfoodie.com/2010/01/19/eating-at-street-level/">street food</a> prejudices stop me again.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjoBuObEn6Rzc3hXUDNwEyAILGQsf_TlF2ZHFzDPifvngPE5H08xv0V07AMukNCdz960J8GaFxSSiuCqRelV93P39xSiSpJkDO6_GZNzbXLggmRqwwEWj09l__NGo5OniKsg_9sdFpndS/s1600/IMG_5373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjoBuObEn6Rzc3hXUDNwEyAILGQsf_TlF2ZHFzDPifvngPE5H08xv0V07AMukNCdz960J8GaFxSSiuCqRelV93P39xSiSpJkDO6_GZNzbXLggmRqwwEWj09l__NGo5OniKsg_9sdFpndS/s320/IMG_5373.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div></span>Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-51771193137540253922010-10-06T08:02:00.000-04:002010-10-06T08:02:11.905-04:00A Wee Shift in Cultures<!--StartFragment--> <div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWXO26v3P2xPxnOrecWn8xfkCmBRrstMijWfXPv4W3K2rgyj0NtytY5bwP7KZtFlkiqLbtBAvFGv0BngQUGk2sRxmBUrmxK9RtCZjV42Sn6yY5R01JRspPkIBSeZJ94yfhWVu9YQhT4UM/s1600/IMG_5349.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWXO26v3P2xPxnOrecWn8xfkCmBRrstMijWfXPv4W3K2rgyj0NtytY5bwP7KZtFlkiqLbtBAvFGv0BngQUGk2sRxmBUrmxK9RtCZjV42Sn6yY5R01JRspPkIBSeZJ94yfhWVu9YQhT4UM/s320/IMG_5349.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This past weekend took our study abroad group out of our London home to the drastically different Edinburgh, Scotland. Originally not expecting to find much of a difference, I was surprised by the general change in atmosphere as I entered this new city. The people were welcoming and friendly, the streets, narrower and curving and meandering about. A quick glance of my surrounding revealed not obstruction by buildings but gave way to beautiful landscapes of cliffs, castles, and the coast. As always, I was also very interested in seeking out the differences in the food. And, I was very pleased at the outcome of this endeavor.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>My Traditional Scottish Food Finds</b></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>1. <a href="http://www.historic-uk.com/HistoryUK/Scotland-History/ScottishShortbread.htm">Shortbread</a>:</b></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabZ4izWfp0be7LlnMIRnAt-dYr_bP7oaYoyF_W2nQ_drHlJ19TXH2I1Rx3stIOCy4AfhjGxkHOKNYzvz1cCHSybDNnmBsBxpMrx9p3XgHP5DorHDGmswTRkbu3QYKpZGX_J4wN_PZLh1Y/s1600/IMG_5344.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabZ4izWfp0be7LlnMIRnAt-dYr_bP7oaYoyF_W2nQ_drHlJ19TXH2I1Rx3stIOCy4AfhjGxkHOKNYzvz1cCHSybDNnmBsBxpMrx9p3XgHP5DorHDGmswTRkbu3QYKpZGX_J4wN_PZLh1Y/s320/IMG_5344.JPG" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These little biscuits, so simple in ingredients and presentation, can, if made right, really be quite a treat. Originally starting as a biscuit that the Scots made from hardened, leftover bread dough, shortbreads were then turned into more of a dessert, saved for special occasion and well-like by Mary, Queen of Scots. While in Scotland, I was tempted to pick up a tin of the traditional <a href="http://www.walkersshortbread.com/">Walker’s Shortbread</a> from a souvenir shop, but its mass-production and tourist quality deterred me and sent me looking for something a bit more homemade. I found my prize at <a href="http://www.elephanthouse.biz/">The Elephant House</a>, and amazing café, with great, hearty food and coffee, and well known for being the place where J.K. Rowling first starting writing Harry Potter. There in the display case, sat a mountain of shortbread biscuits, shaped like elephants, waiting for my consumption. They were so delicate and crumbly, just as shortbread should be, so that every bite fell apart in my mouth, dissolving into sweet, buttery goodness. My intention was to save half for later, but as soon as I wrapped the elephant’s behind in a napkin, I couldn’t resist from immediately unwrapping it and gobbling down the remains.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>2. Whisky</b></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IB5vHSCefvxfKBRBnH8fNFKXyzfY5I_RdrKt8tKEHc9kksKigELSrT_PDks__JEPNzMXC_bEItu3mHZWl_5-wu1m1KCVwcPxA4f35TpwF09Zsl_-vCkngKg_-F3o1tQqjCyEH_FUu9OG/s1600/IMG_5341.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IB5vHSCefvxfKBRBnH8fNFKXyzfY5I_RdrKt8tKEHc9kksKigELSrT_PDks__JEPNzMXC_bEItu3mHZWl_5-wu1m1KCVwcPxA4f35TpwF09Zsl_-vCkngKg_-F3o1tQqjCyEH_FUu9OG/s320/IMG_5341.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I was quick to discover that the Scots are very fond of their <a href="http://en.wikipedia.org/wiki/Scotch_whisky">whisky</a> and amongst the rows and rows of wool goods shops, I found just as many devoted to the sale of single-malt Scotch whisky. Curious about its history, I decided to take a tour and tasting at <a href="http://www.scotchwhiskyexperience.co.uk/">The Scotch Whisky Experience</a>. The tour started with a little ride in a barrel-shaped car and I learned about the entire production process where nothing but water, barley, and yeast, (Scotland’s available resources) go though a tumultuous and lengthy process to become whisky. The source of the ingredients, the shape of the distilling bottles, the wood used for the casks, the amount of time spent aging, and so many more factors play into creating distinct whisky flavors. The process is one of science and art requiring patience beyond belief and tedious precision. I was then told about the different regions in Scotland and why the whisky from these different regions differs in flavor. For our tasting, we had to pick one of these regions (I chose the Highlands whisky with notes of vanilla and heather). It tasted okay and the vanilla flavor was slightly detectable after I got over the initial burning sensation but Scotch whisky, as I learned, is not for those with delicate tastebuds.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>3. Haggis</b></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoListParagraph"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So now I get to the one you’ve probably been waiting for, Scotland’s most renowned, traditional dish. For those of you who may not know, <a href="http://en.wikipedia.org/wiki/Haggis">haggis</a> is the result of resourcefulness when food availability was low and people had to use every last scrap. Essentially, haggis is minced sheep’s innards, like the heart, liver, and lungs, combined with oats, suet, spices, and onion, and traditionally cooked in the sheep’s stomach lining, although it is now usually cooked in a casing for sanitary purposes. The cooked meat is traditionally serve with “neeps and tatties”, aka turnips and potatoes, and a gravy of some sort. It was popularized and turned into a Scottish national dish after Robert Burns wrote the poem <a href="http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html">Address to a Haggis</a>.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnIF82pOLVpUe12d2N1tBvgCZtfMP4re4pYDn-hJuFKKpxTqqrvkP6luDRojBwOhrqBST2eHqZV6I4u4Ti5RC9OlP4tp5Ffl5CdX6Swoks9uCPj47qUPc6dNTMt8eN6w6bvLq-tEHnjSc/s1600/IMG_5329.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnIF82pOLVpUe12d2N1tBvgCZtfMP4re4pYDn-hJuFKKpxTqqrvkP6luDRojBwOhrqBST2eHqZV6I4u4Ti5RC9OlP4tp5Ffl5CdX6Swoks9uCPj47qUPc6dNTMt8eN6w6bvLq-tEHnjSc/s320/IMG_5329.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So, after some convincing, I rounded up a group to accompany me in a giant haggis tasting. We chose a small but well-respected pub called <a href="http://www.royalmcgregor.co.uk/">The Royal Mcgregor</a> for our feast and anxiously awaited our meal. The dish was prepared as a “tower of haggis”, layered with the meat on the bottom, the potatoes in the middle, and the turnips on top. I thoroughly inspected this foreign spectacle before finally skewering a sample of all three layers with my fork and taking the first bite. And it was delicious! The most notable part was the meat’s texture. The best likeness I can conjure is meatloaf, but the haggis was much creamier. The oats turned it into an almost glutinous paste, which I found appealing. The meat itself was a little more gristly and chewy, rather than tender, and was speckled with these little crunchy bits that were slightly nutty. I’m not quite sure what they were, but I enjoyed the all the same. The spices were strong, but not overpowering, and complemented the gaminess of the meat. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMnExXBXpU2iuEe5hmDAA78GSgsQqBeJpk58vQbmqhKlSohVxTiK-SUo3Cw3zbxQSh0MA4UVTYcDUAEcVlQqimC6fJsPbN4Yoz-DhCnoN3CUnzb7dqFJNute5MlZtRMKE_XQJcuCbXFg1/s1600/IMG_5333.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMnExXBXpU2iuEe5hmDAA78GSgsQqBeJpk58vQbmqhKlSohVxTiK-SUo3Cw3zbxQSh0MA4UVTYcDUAEcVlQqimC6fJsPbN4Yoz-DhCnoN3CUnzb7dqFJNute5MlZtRMKE_XQJcuCbXFg1/s320/IMG_5333.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The neeps and tatties, prepared to still be a little chunky, nicely accompanied the rich meat and toned down the spiciness. And, perhaps the best part of all was the rosemary and onion gravy, which actually carried a very nice hint of lime that cut through the heaviness of the dish. All of us loved it and cleared our plates with gluttonous haste. We proved that if we go beyond the misconceptions that lesser used meat is gross, we can find a real delight and can start to change the way we cook and eat, to be more economical and outgoing. We finished off the meal with a traditional Scottish dessert called c<a href="http://en.wikipedia.org/wiki/Cranachan">ranachan</a>, a pudding of whisky scented whipped cream, berries, and oats, and waddled back to our hotel, pleasantly stuffed.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So that is Scottish food in 2 days. I covered the basics, tried something new, and enjoyed the little break from my London food exploration. </span><o:p></o:p></div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0tag:blogger.com,1999:blog-7426562974694972869.post-29727474618239799632010-10-03T13:38:00.000-04:002010-10-03T13:38:02.966-04:00The Great London Pub<!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I’m walking down the lonely streets of London, half past 8:00. I shudder slightly, pulling my jacket tighter as a fine mist of rain floats gently down. My accompaniments and I don’t say much. It’s one of those nights where silence, like the cold, pervades us and our energy is better spent staying warm. And then it's there. In the distance a glow through paneled windows calls us forth as do the muffled voices from within. The bounty of falling petunias and impatiens in the window boxes welcome us whilst a creaking wooden sign above the door proudly bears a name. We have entered the London pub.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The pub, a term derived from “public house” during the Victorian era, has been around for thousands of years since the days that the Romans ruled England. And naturally, throughout the pub’s entire <a href="http://www.pubs.com/main_site/heritage_content.php?id=history">history</a>, there was drinking. Ale was safe to drink when water wasn’t and provided stress relief after long days of working. The weary traveler was later offered lodging too, along with the nourishment. The alehouse was the place for the common man to relax, warm up, eat, drink and socialize. And, with London’s less than desirable weather and a large population of hardworking people, the pub holds the same purposes today. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNnBvaivnP6S2LfE_DkbPDX3HHKSgo1Ak3H2-7M79e1TiTW5z7VZ2BwLubsvIolxIJwnoBr49frCOMf0Yaa0TACeXCMNcNtkG8bWGrdrxUlGFz4QQDy-3FPTsubpiH63oOAE0YPp9nmRG/s1600/marquiscornwallis_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNnBvaivnP6S2LfE_DkbPDX3HHKSgo1Ak3H2-7M79e1TiTW5z7VZ2BwLubsvIolxIJwnoBr49frCOMf0Yaa0TACeXCMNcNtkG8bWGrdrxUlGFz4QQDy-3FPTsubpiH63oOAE0YPp9nmRG/s320/marquiscornwallis_6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuiICoTCuDdGj5BsY5qBveYCNLg4739qgWLO35TCLcBt2Yq85eii8U15-_Xg5sc2hi3w73fnJwFb-o90gDy0L6EonNivLu8COXcHxu6XBkUY6F-7tu4UIUIKnuf_1tTzfd9QKCj1_FdX-/s1600/marquiscornwallis3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuiICoTCuDdGj5BsY5qBveYCNLg4739qgWLO35TCLcBt2Yq85eii8U15-_Xg5sc2hi3w73fnJwFb-o90gDy0L6EonNivLu8COXcHxu6XBkUY6F-7tu4UIUIKnuf_1tTzfd9QKCj1_FdX-/s320/marquiscornwallis3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">artwork by Andrew Yeung </span><a href="http://artpost-ay.blogspot.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">http://artpost-ay.blogspot.com/</span></a></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Walking into any pub, whether it’s one with a history dated to the 1500s or a recent addition to the neighborhood, renders a complete change in atmosphere. Compared to the drizzly outdoors, it emanates warmth from the yellow toned lights on the ceiling, the rich wood-paneled walls, and in some nicer establishments, the overstuffed squishy chairs in front of a fire. The air is hot from the body heat of the people and thick with the yeasty smell of alcohol. Cheerful chatter and laughter radiate all around, whether from the young couple in the corner, the pack of mates shouting over football, or the group of people dining, still in their work clothes. The <a href="http://www.pubs.com/main_site/food_drink_content.php?id=good_food_pubs">menu</a> is filled with heavy and satisfying delights, the essential pub grub: nuts, cheese, and olives to start and sausage, mashed potatoes, roasts with peas, or fried fish with chips for the meal. Some nicer pubs and a current fad, the <a href="http://www.telegraph.co.uk/foodanddrink/restaurants/3322965/Is-the-gastropub-making-a-meal-of-it.html">gastropubs</a> focus more on the dining experience and carry much higher quality fare, but in all pubs. the dishes revolve around the same general theme. And the bar, the constant center of attention, is swarmed with those waiting for their brew.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now do I necessarily enjoy the pub to its fullest extent? Well…how shall I put this? To me, who generally doesn’t participate in the main activity of the pub, it can come off as a tad dull at times. But I could not fully accomplish the goals of this blog without paying tribute and proper respect to one of London’s most iconic features at least once. Don’t get me wrong, I really do appreciate the pub for what it is, and its very rich history as a place of entertainment and provider of food and drink during all of London’s existence. I do enjoy the more low-key places for a relaxing drink and appetizer with friends at night. And I am, of course, very interested in seeking out the superior pub food. But a word of warning, you will not be getting the typical, crazy pub stories you may expect from a college student set loose in London; my accounts of the pub will contain a more gastronomic approach. But this is London food culture from my perspective, so you'll just have to deal with that.</span></div><!--EndFragment-->Anonymoushttp://www.blogger.com/profile/09797157415521922828noreply@blogger.com0