Food the Brits have that America doesn't

Shurrup.

 

A meal my dad used to like. Another load of tripe . And then you wonder why I am veggie .

Tripe and Onions

 

One from my Roots

 

A strawberry blonde from the other side of the river then?

 

Yes that is true. Who told you?

 

Girls like to hide their roots.

 

Only IF they are not natural.

Anyway, this is for food.

 

Devonshire clotted cream


Clotted cream is an essential component of the quintessentially English "Devonshire tea" or "Cream tea," an afternoon tea consisting of scones, raspberry jam, and thick cream, originating from Devon.

 

Trichotillomania

 

Cow Heel pie lovely

 

10 pages on day 1! Holy moly Rocky! Lol

I like a lot of the names of these. There are a number of sexual innuendos that can be used with these.

 

hahahaha

 

Try the swade shoes?

 

A dish in my neck of the woods









Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat.




Place of origin: Lancashire United Kingdom

 

Lobscouse.

A stew that originated in Liverpool using left over bits .Lovely

 

Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world". The dish has been known since at least the 18th century, and in its early versions it contained cooked beef. Wikipedia

 

I never saw them???

 

Another local dish but not unique to my neck of the woods




Ingredients

• 2 knobs butter
• 2 potatoes, peeled and thinly sliced
• 2 onions, peeled and finely sliced
• 2 parsnips, peeled and thinly sliced lengthways
• 2 large carrots, peeled and thinly sliced lengthways
• 1 eating apple, cored and sliced
• Fresh sage leaves
• 300ml hot pork stock
• 225g dry cured premium unsmoked back bacon rashers, trimmed and cut into 3

[paste:font size="5"]Method
[/paste:font]

1. 1
   Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Grease a large shallow ovenproof gratin dish with a small knob of butter.
   
   
2. 2
   Place the prepared vegetables and apple into a bowl. Season and toss together to mix.
   
   
3. 3
   Arrange the vegetable mixture in the dish and spread out evenly. Push sage leaves in between the ingredients.
   
   
4. 4
   Pour over the hot stock and top with the bacon pieces and dot with the remaining butter. Cover with foil and cook in the oven for 50 minutes or until the vegetables are tender.
   
   
5. 5
   Remove the foil and cook for a further 15 minutes to brown and crisp the top.
   
   
6. 6
   Cook's tip: Reduce cooking time in the oven by parboiling the vegetables for a few minutes before assembling the dish.
   

 

Classic spotted dick
Classic Spotted Dick | Comfort Food | Jamie Oliver