English Cooking

Talking of which, tonight, I had a slice of toasted rye bread, with butter, peanut butter and Marmite on.

Then I topped it with Branston baked beans and mature cheddar and grilled it.

Delicious!

IMG_20250315_222625_MP.jpg
 
Sunshine32 said:
Are you a chef or perhaps a food writer?
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Neither. Does that mean I'm wrong?

Perhaps you thought I was a bit thick with regards to Indian food?
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No I just quoted your "Hottest i've gone is a vindaloo."

I eat "vindaloo", and "madras", and "bhuna", and "jalfrezi", and..., and..., and... from curry houses here, and some are more enjoyable than others, but never do I kid myself that a menu which is essentially a table with chicken, lamb, prawn, king prawn etc in the columns, and pasanda, bhuna, madras etc in the rows (and I've actually seen menus laid out like that) is offering me anything remotely authentic, unless that authenticity is "British High Street Curry House".


I am partially Indian and my family started and ran a few Indian restaurants in the 70s and 80s. I dislike being preached to.
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I'm not preaching, just being real.

Do you want to claim that those Indian restaurants served authentic Indian cuisine? I'm not going to criticise if they weren't, but please don't make out that what they were serving was real Indian food.
 
Sunshine32 said:
I didn't claim anything. I just answeed another post where the poster asked if anyone had eaten a phal and I said the hottest curry I had ever had was a vindaloo. You started lecturing on about non authentic Indian food and vindaloo.

Which Indian restaurants? My family's?
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**** me, I think you've found MNW's brother. :LOL:
 
Sunshine32 said:
I didn't claim anything. I just answeed another post where the poster asked if anyone had eaten a phal and I said the hottest curry I had ever had was a vindaloo. You started lecturing on about non authentic Indian food and vindaloo.

Which Indian restaurants? My family's?
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"Lecturing"? Or posting info which is perfectly appropriate on a thread about cooking?

You seem very touchy on the subject.
 
Anyway - let's divert to less contentious issues.

MNW67 said:
Variety is the spice of life.
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Who's got what in their cheese box/drawer in the fridge?

I've got

English - strong cheddar
Norway (or Ireland - I bought it on the deli counter and there's no info on it) - Jarlsberg
France - Comte
France - Boursin
France - Laughing Cow (does that count as cheese?)
Switzerland - Fior dell Alpi
Switzerland - Emmental
Germany - Montagnolo Affine
Germany - Philadelphia
Cyprus - Halloumi
Italy - Parmigiano Reggiano
 
morqthana said:
I eat "vindaloo", and "madras", and "bhuna", and "jalfrezi", and..., and..., and... from curry houses here, and some are more enjoyable than others, but never do I kid myself that a menu which is essentially a table with chicken, lamb, prawn, king prawn etc in the columns, and pasanda, bhuna, madras etc in the rows (and I've actually seen menus laid out like that) is offering me anything remotely authentic, unless that authenticity is "British High Street Curry House".
Click to expand...

Many, many years ago I bought a book called The Curry Secret which had recipes for all the standard British take away curries.
 
morqthana said:
Coriander I know. I could ever understand how some people could dislike it so much until I learned about the genetic trait which makes it taste like soap to them.
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I had also never understood before how some people could hate it. Makes sense now!
 
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