Civility alert!

Please offer your own points of view with good humor and respect, while avoiding snark or attacks aimed at others.

Thanks,

cblaisd
Moderator, Dining Buzz

I'd gladly pay up to US$10 for a Turkish breakfast spread. Is it necessarily worth that much? No. Vegetables, cheeses, walnuts, breads, and spreads (honey, apricot preserves, kaymak even), and yoghurt form the crux of it. But it's variety, healthy and satisfying IMO, and it would make a much more welcome addition to standard issue US chain hotel breakfasts than Sysco and vaguely-filled danishes.

Save for the walnuts (and kaymak), doesn't damage the bottom line so much, though if the point is to serve items with a long shelf-life...

Where and what? Totally different subject, but if it was 1987 when I first came to the UK I might agree with you, in general, without knowing what you're specifically referring to. Times have changed for the better

You can find black pudding in various guises all over the world but in the UK and Ireland it's essential pig's blood boiled up with a filller, usually oatmeal, and seasoning that congeals when it cools inside a skin and is then sliced and fried.

In Ireland and Scotland white pudding is also popular and consists of pork meat and fat, suet, bread, and oatmeal formed into the shape of a large sausage and then sliced and fried. No blood in this one.

They sound disgusting but actually when they're made well they taste superb.

Also, adding to the US v UK breakfast debate, I'm a sucker for toasted rye bread, egg whites and pink grapefruit juice all of which are difficult to find on UK breakfast menus.
So those, plus a few fried potatoes, are what I always eat stateside.

But in Greece, fresh local yoghurt covered in honey with a strong coffee is what gets me through the previous night's ouzo.

And no raw nerve with me at all. The other comments about the qualities of chefs seems a bit lightwheight.

Out of interest .. what percentage of your meals are eaten in the UK and Europe?

This would be Gordon Ramsay, the British chef, best known for telling American restaurant owners how to improve their food ?

I just want to say that I #$% love Stornoway Black Pudding.

Well, you won't get any argument from me there

But I'll reserve judgement on those foods until I have the opportunity to see them, smell them, and perhaps taste them in person, which may be quite a while since I've never seen them in my part of America and I don't travel internationally.

Have you had scrapple?

Both black and white USDA-approved pudding is available on Amazon in their grocery section.

Not that it matters (the US market is bigger than the UK market) but methinks Ramsay started with Kitchen Nightmares in the UK.

http://en.wikipedia.org/wiki/Ramsay%...hen_Nightmares

Care to actually refute the assertions I made (BSE in the UK possibly being responsible for more oversight of the meat industry)?

Yes.

BSE has little to do with the meat industry today but was in the past instrumental in it becoming more of the focus of farmers and vets, and led to the passport/cattle movement processes. I cannot remember the last time I heard BSE being discussed in the UK.

How much time do you spend in the UK, and how many meals have you eaten here?

Or indeed when was the last time Flubber2012 was IN the UK ?

" I've never eaten in any restaurant in the UK renowned for its food and awarded recognition by one or more Michelin stars but I think the food in the UK is crap. "

Thus speak a true gourmand.

Closed for cool-off

cblaisd
Moderator
Dining Buzz