did you have a look at the other items on the menu in Rich's restaurant? I think it's the whole mixing sweet and savory thing -there really is no "sweet is only for dessert" thing here, so it just isn't weird like it is to us.

Mind you, some Americans view our Full English Breakfast with a mixture of trepidation and disbelief :lol: And most are horrified by the idea of eating kidney, liver, tongue, tripe, blood puddings....... have to say, I'm with the Americans on that one....

Oops, Beest's boss's wife. From here:

In the same thread:
[amended slightly for clarity not content]

I did look at the menu - it matched with what you've said, what I've experienced myself and what others have told me on return from the States.

Funnily enough, the Cellar has meant I have defended American taste in food strongly in the past 3 years. I know from people here that offal is eaten and appreciated, and that cooking from scratch is not a lost art. Oh and that Dominos isn't the pizza apogee of the country!

It all looked fabulous. And you haven't lived until you've had a Southern Slam! Scones indeed [scoff]

I couldn't see the Southern Slam.
But I saw the Cobb Salad.

I'd remove the sticks & scone and enjoy :)

Well, in Philadelphia we eat scrapple. It's the only food I've ever seen where one of the ingredients listed on the package is 'snout'.:sick:

We had very good Mexican food for lunch today. We've been using the restaurant.com certificates a lot, so until tonight we have not been to any buffets. Tonight is guys night out and we will experience the quintessential Las Vegas experience, the cheap buffet and cheesy topless show, both at the Riviera. If I remember correctly, the Riviera is or was the home of one of the wrestling federations.

Should be fun.

Yeah, I wouldn't touch that with a barge pole either. or scratchings.


beest loves him a bit of Steak and Kidney pud, though. And liver and onions. :vomit:

I hope he puts bacon in the onion gravey for the liver. and whorcestershire sauce of course.

Monster, it's not normally a plain white sauce. There's normally chicken or sausage in the gravy.

Granted, it's a pretty heavy breakfast. It was originally intended to be a cheap and hearty breakfast for farm workers.

I'm also not sure that scones == (American) biscuit. The scones I've had were pretty dry. A good biscuit is moist.

Speaking of biscuits. I had a drama minor in college and got to see a lot of small amateur productions. One I attended was an English parlor thing complete with the best English accent the students could come up with. The hostess asks the group if they would like a biscuit and hands around a tray of Pillsbury poppin fresh. :biglaugha

I'm sure that would be funny if I knew wtf a poppin fresh was. A scone-type thing, I'm guessing? in which case :lol:

Scones should not be dry. but often are, sadly. They should be served fresh from the oven and still slightly warm with jam and cream or butter. Not with white sauce with mystery lumps ;)

He only partakes when we are out and I prefer not to investigate.

Funnily enough the tradition of serving sweet and savoury on the same dish was once the norm here. I think it began to die out somewhere in the 18th century.

Yup these. The commercials featured the Pillsbury dough boy also known as Pop 'N Fresh.

'fluffy' and 'biscuits' simply do not fit together in my mind. I know your biscuits and ours are a different thing altogether but nonetheless my mind still rebels at that pairing.

I'm with you on all counts, SG, and I'm a lover of the Waffle House. :)