WTF Food - Page 2

monster · 06-02-2008, 07:29 PM

Quote:

Originally Posted by DanaC

waffles, to me are purely a sweet dish. I'm happy with savoury pancakes, but chicken with waffles? That jars with me just as much as the phrase 'biscuits and gravy' :P

never mind the phrase, have you seen what it is?

Scones in White sauce. And they call British food stodgy and bland.... :p

dar512 · 06-02-2008, 10:21 PM

Quote:

Originally Posted by monster

Scones in White sauce. And they call British food stodgy and bland.... :p

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.

Sundae · 06-02-2008, 07:39 PM

I was talking with the landlord (at work in the pub) about Merkins tonight. He is partial, having travelled extensively in America over three decades. I put his age at about 67? Bout the same as my Dad I reckon, but John's a smoker so you never know.

He was telling stories of strange food combinations and I told your story of the pot luck dinner where people were putting your dessert (trifle?) on the same plate as the main course (lasagna?)

He nodded in agreement and we bonded over the strangeness of the American palate. With much love to that country's inhabitants of course.

Happy Monkey · 06-02-2008, 07:44 PM

Quote:

Originally Posted by Sundae Girl

He was telling stories of strange food combinations and I told your story of the pot luck dinner where people were putting your dessert (trifle?) on the same plate as the main course (lasagna?)

Only if the line at the buffet table is long. In that case, try to keep them from touching, perhaps with a roll.

monster · 06-02-2008, 07:52 PM

Quote:

Originally Posted by Sundae Girl

I was talking with the landlord (at work in the pub) about Merkins tonight. He is partial, having travelled extensively in America over three decades. I put his age at about 67? Bout the same as my Dad I reckon, but John's a smoker so you never know.

He was telling stories of strange food combinations and I told your story of the pot luck dinner where people were putting your dessert (trifle?) on the same plate as the main course (lasagna?)

He nodded in agreement and we bonded over the strangeness of the American palate. With much love to that country's inhabitants of course.

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

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....

jinx · 06-02-2008, 07:58 PM

Quote:

Originally Posted by monster

did you have a look at the other items on the menu in Rich's restaurant?

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

richlevy · 06-02-2008, 09:55 PM

Quote:

Originally Posted by monster

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....

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'.

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.

Sundae · 06-02-2008, 07:53 PM

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

Quote:

I never knew they ate these things when I moved here. At the first pot-luck beest's bosses wife went to (they shipped his whole department over), she took a sherry trifle and watched in horror as people blobbed it on the plate next to the lasagna and ate -and enjoyed- the two together.

Life would be boring if we all liked the same things, though (and maybe they were just better at being polite).

In the same thread:

Quote:

Jinx's comment about pumpkin pie being more savory than sweet potato pie made me wonder if she's interpreting the question the same as I am. When I've commented on sweet/savory here (meaning main course (not sweet)/dessert (sweet) ) several people have taken savory to mean tasty/flavorful/not bland rather than not sweet. Maybe something to do with maple syrup being considered a natural accompaniment to sausages and bacon, carrots in jello being viewed as a classic dish and potatoes with marshmallows and other stuff a must-have at thanksgiving.

[amended slightly for clarity not content]

Sundae · 06-02-2008, 07:57 PM

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!

Sundae · 06-02-2008, 08:11 PM

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

I'd remove the sticks & scone and enjoy

monster · 06-02-2008, 10:00 PM

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.

Aliantha · 06-02-2008, 10:08 PM

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

monster · 06-02-2008, 11:13 PM

Quote:

Originally Posted by Aliantha

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

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

monster · 06-02-2008, 11:09 PM

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

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

dar512 · 06-03-2008, 09:08 AM

Quote:

Originally Posted by monster

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

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

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

06-02-2008, 07:39 PM	#3
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	I was talking with the landlord (at work in the pub) about Merkins tonight. He is partial, having travelled extensively in America over three decades. I put his age at about 67? Bout the same as my Dad I reckon, but John's a smoker so you never know. He was telling stories of strange food combinations and I told your story of the pot luck dinner where people were putting your dessert (trifle?) on the same plate as the main course (lasagna?) He nodded in agreement and we bonded over the strangeness of the American palate. With much love to that country's inhabitants of course. __________________ Life's hard you know, so strike a pose on a Cadillac

06-02-2008, 07:57 PM	#9
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	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! __________________ Life's hard you know, so strike a pose on a Cadillac

06-02-2008, 08:11 PM	#10
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	I couldn't see the Southern Slam. But I saw the Cobb Salad. I'd remove the sticks & scone and enjoy __________________ Life's hard you know, so strike a pose on a Cadillac

06-02-2008, 10:00 PM	#11
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	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. __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

06-02-2008, 10:08 PM	#12
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	I hope he puts bacon in the onion gravey for the liver. and whorcestershire sauce of course. __________________ Kind words are the music of the world. F. W. Faber

06-02-2008, 11:09 PM	#14
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	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 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 __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

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