Well all this talk of treasure island does lead me onto another UK favourite and so on number nine position we have the simple, the satisfying, the no nonsense, straight forward snack that even the kids can pull together, the bed for multiple regional and national and international variations - The cheese on toast. A doorstop slice of bread, toasted on both sides, then layered with a good cheddar then under the grill, a quick mash with a knife to spread it evenly and wait till it bubbles and browns. cheddar is traditional but other varieties can stand up to the grilling and you can always mix the cheese,think a drop of blue cheese along with the cheddar and we are thinking the same.

Popular across the uk, variations include rarebit, which doesn't include rabbit, and a multitude of combinations of topping including sweet and savory. I love marmalade but separately I love pickle or ham and tonight's choice is a drop of the Yorkshire original spice, henderson's relish.

I believe it is also popular in Oz and new Zealand, but no idea of what toppings are favorite.

Was it invented in england, I doubt it. The Romans staple was bread and cheese and I can't doub for one moment someone put the two together and shoved it in an oven. However, it took them another two thousand years before they "happened" across the tomatoes before it all became a national dish. I suspect though that this really come from more ancient times, and bread and cheese goes back as far as the sumerians. But wait, the annunaki and black headed people, would you care to think it may have come from further afield

For now I am nabbing it as a UK favorite, I've now eaten mine and it was delicious.....

Jump over the English channel and you will find similar snacks such as croquet monsieur, and if you add an egg it becomes a madame. Further equivalents are found in many European countries.

Love this thread! Good job, guys!

All these dishes are taking me back to my childhood, but here's one that's not a "dish" but still occasionally crave-worthy: Tomato crisps - almost impossible to find in the U.S.

HenriSportif wrote: ↑Wed Dec 30, 2020 7:30 pm Love this thread! Good job, guys!

All these dishes are taking me back to my childhood, but here's one that's not a "dish" but still occasionally crave-worthy: Tomato crisps - almost impossible to find in the U.S.

Thank you.
I felt that food from the British islands needed to be recognized.
So many say it is bland and dull but this simply isn't true.
There are more to spices than hot peppers.
Way much more.
And the history of those spices is amazing.

I would have to make a mini beef wellington.
Yes we have puff pastry in our store.
Not for sure about the other meat ingredients though.

I ordered Fish and Chips at a place in Texas not far away from where [mention]karstopography[/mention] lives and I got fish and a cheap pile of Lay's potato chips.
I was fit to be tied.
Total rip off and I told them so.
Not that it made any difference they still played stupid.
Baytown Texas is where it was.
K Bobs steak house or some such rot.
I mean seriously I have been a hillbilly all my life.
Totally uncultured and still knew fish and chips comes with French fries not potato chips.
Those are called crisps there I believe.
And where in the devil is the malt vinegar?
That was over 20 years ago and I still haven't gotten over it.
Darn their hides.

Fried chicken seems to come from the UK from what I have read.
Reminds me of when I was in London.
My wife and I were running around with two gals from Louisiana.
One was a Punk Rocker with all the trimmings.
We decided to eat at Kentucky Fried Chicken.
We were standing there ready to order and they ignored us.
The some old dudes came in and started ordering in front of us.
The punk rocker said something.
One of the guys said we needed to form a cue.
What exclaimed the gal.
You need to form a cue.
What the hell are you talking about?
I said he means we need to get in line a line is called a cue in England.
The gal was flabbergasted.
I told her think cue stick in pool.
I honestly can't believe she had no idea what a cue was.
To make matters even worse it was very hard to understand these guys.
It would be very similar to someone trying to understand some folks from the deep south that wasn't used to the dialect.

That's queue, Worth - same pronunciation as cue but spelled differently. Shortly after we first moved to Scotland, my Mom sent me to the shop for a couple of items. I was checking out and the cashier looked at me and said, "Cheerio!".... Did my Mom call and ask you to tell me to also buy Cheerios? I was one very confused young lady!

I thought it was queue but somehow the phone sent me in another direction.
I have to look closely at stuff I write and sometimes miss things.
My neighbor from Kenya educated in the UK told my wife he was going to take a torch into the attic.
My wife told him he would burn the house down until I told her it was a flashlight.

I have read so much English literature that I sometimes catch myself saying stuff the way they do.
Like I told the guys I got knocked up in the middle of the night.
What?

So what about trotters?

Rodney and Del boy are the best export.

I've never had trotters, and they are a bit of a delicacy around the world. If I were to think back to the butchers I don't think i remember them being on display, of course that is not to say they don't have some round back. Cheeks are also supposed to be rather tasty too, but again, I've never tried them unless it was part of an overall hog roast - which i absolutely love...

There are also some rather interesting offal meals, although i've allowed my grandparents sole eating rights on those in the past - heart and tripe.

So in number 1 position of uk foods, it has to be the "winner, winner chicken dinner". Actually, this is a bit of a catch all term for any Sunday Roast Dinner (you can substitute Chicken with roast beef, pork, lamb etc.) It is very traditional, and would invariably mean a big family dinner with one or maybe two roast meats, roast potatoes, multiple veg offerings , yorkshire puddings and some thick unctuous gravy - made from the juices of the meat and then a couple of different desserts. There would be a number of households attending within the family and it was a chance to catch up on the week. Starters would generally not be part of the menu, instead a quick jaunt down to the local pub to have a few pints, and probably a few handfuls of bar snacks as an appetiser.

As the years roll by, the Sunday Roast with family began to diminish or it would morph into the Sunday Carvery roast, where local public houses would offer a selection of meats and the full roast dinner - this saved a lot of arguments with who would do the washing up .

Many people still do the Sunday Roast religiously, and me for one - but without so many invitees. Is there a selection of meats, no (apart from the obligatory non-meat option for the vegetarian). but there is always plenty of veg and if the public holidays permit, there is always the bubble and squeak on the following Monday. Tomorrow, however, it will become the basis of a vegetable soup - with added chicken

Any tips for a roast dinner, well ensure the potatoes are par boiled before roasting in the oven. The meat should have been pretty much cooked and waiting to be rested by then and the potatoes need to cook at a higher temperature of 220 - always use fresh oil (see worths advice on bubbling oil).

Go max on the veg, its the one time to slip as much green stuff into the kids! One can always use the promise of desert - bribery - you bet...

Scotch eggs?
Anyone make them?

worth1 wrote: ↑Fri Jan 08, 2021 6:37 pm Scotch eggs?
Anyone make them?

I started raising quail in the past year and yes I make Scottish eggs with their eggs. I have no pictures or video of the process. The quail have stopped laying due to our frigid temperatures here now. Once they start laying again, I'll get some photos/videos of my Scottish eggs and other recipes, but really youtube has it all covered anyhow. My chickens (American Bresse) are still laying through this Winter but it has been hit or miss.
Edit: My rooster "Cluck Norris" keeps the hens in line!

I also want to try to make Kwek Kwek with the quail eggs, but have not attempted that yet.

Just looked through my recent photos and the only related picture I have is a layer of quail eggs with a single double yolker chicken egg on top.

I always buy the jumbo eggs from the store because I like jumbo eggs and they don't cost as much.
One time almost every one was a double yolk egg.
Being raised on a farm and seeing many chickens hatch i never thought to count the eggs and count the chicks.
Could a fertilized double yolk egg produce twins?
I would think possibly so.
Has it ever happened?

I was brought up on a small farm for a little while in my early years. I loved to collect the eggs and as the chickens ran free i had to search for them in the combine , straw bales, various locations in the barn. I do remember lots of double yokers and the eggs was so fresh and tasty, any eggs which hatched gave chicks that all looked the same to me

I also remember a goat that used to revel in butting this kid onto his butt many a time, and a horse manure heap that was the best place (and warmest) to play in the coldest of winters....

I also remember that a ferret bite takes some effort to loosen.

I used to feed critters on a big ranch in West Texas when the folks were on vacation.
They had goats and I would ride out to the ranch on my motorcycle.
I always found goats standing on my motorcycle when I got back from wherever I was in the old military jeep.
Two goats on one Harley Sportster sometimes with a chicken to boot

worth1 wrote: ↑Sat Feb 13, 2021 11:33 am Could a fertilized double yolk egg produce twins?
I would think possibly so.
Has it ever happened?

Great question and I looked into it before. The answers I saw were all over the board from "no the egg is not viable", and "the nutritional whites cannot support 2 chicks" and then there was a report that one person had photographic evidence of a successful hatch (I could not find that evidence), which was an assisted hatch. I don't need anymore chickens so I am not hatching their eggs, but I do semi-regulary hatch my quail eggs due to a high mortality rate I need to keep replacing them (they do not like the Winter cold for sure, I need to gather or buy more eggs for a Spring hatch).

Been watching this guy for some time now.
He calls himself a cook but he is really a Chef.