Real England

We did go there once. Hiked around the Dales, it was lovely.

Worse than a professional Northener, a professional Yorkshireman.

that's what I meant, I always assume the main offenders are from Yorkshire - no other region is close at producing such wankers

Everyone I've known from the NE is pretty much like this, ditto Liverpool. PS I grew up in Muswell Hill

A professional Scouser is a different but equally as horrible phenomenon.

tbf I'm not sure exactly where in the north he is from. His accent doesn't seem particularly northern-strong. I think he has family in Scotland, but he's definitely not Scottish.

ok that rules out Pat Nevin

He lives in the Scottish Borders fwiw.

He's right about the bacon tbf

What's the deal with the bacon?

is it just streaky bacon in the US or something?

xp USA generally has streaky bacon (and Canadian ham??). UK has that but also back bacon which is what you tend to have in a bacon sandwich/ roll.


(ILX has some form of this discussion every ~3 months or so :-) )

I also couldn't find sausages anywhere that tasted anything like normal British sausages. Some random store sold some packaged as "British Bangers", they were not great but probably the closest I found. Other sausage is good but sometimes you want bacon, sausages, baked beans and toast that isn't weirdly sweet.

my life there was a living hell evidently :-D

I learned about US bacon from Breaking Bad

Meades was pretty scathing about "the good old British banger" iirc, but I think he had a point tbh. The Irish and the Italian bangers are objectively better, not being a foodie here because generally I just buy supermarket own brand cumberlands, but couldn't imagine missing them!

lol i started trying to read the meades piece and it's as pompously unreadable as anything jay fkn rayner ever committed

also don't call a magazine "the critic"

in conclusion: english sausages may be bad but they're better than english food writing

(also they're not bad they're good)

To me "the good old British banger" means the Richmond/Walls style sawdust and pink goo abominations served in canteens and caffs, but there are much better ones available in all good supermarkets

xp
I was referring to one of his pompously watchable tv programs, can't remember which one it was where he dissed British bangers, may have been Fast Food

his recipe book is garbage

tbh i've never watched any of his telly shows

a Richmond sausage is exactly what you want for a proper sausage sandwich i will die on this hill

nowt wrong with Richmonds, apart from the thin ones being too thin

Richmonds isn't pink goo, it was originally made as an Irish style sausage, totally agree about Walls though

Can't be doing with a thin sausage.

their meat-free ones are good too

yeah much better than the Linda McCartney ones

Sausages and mashed potatoes with some proper onion gravy with caramelised onions, red wine and beef fat, that is some pretty good tuck.

Swap mash for a proper jacket potato and it's probably one of my favourite teas

the meat-free Richmonds are great for having with gravy, mash and carrots. Quorn sausages work better as part of a breakfast. The Linda McCartney burgers are excellent but the Linda McCartney sausages are mediocre and also don't seem consistent in the way they cook despite the instructions being simple and unchanged. Thank you for coming to my TED Talk on meat substitutes in the UK

An American sausage patty is a beautiful thing but in the UK is only available in Sausage McMuffins. Otherwise we have chipolatas (which are known as LINKS in the US).

Napoli sausage from the good butcher across the street is what I choose when I’m treating myself, otherwise I pounce on Waitrose/Sainsburys posh ranges reduced to clear.

does Southern style gravy (US South) work with UK food? I always hear they have it with biscuits and start thinking that's not reet!

I was watching a youtube chef cutting the skin of some spicy Napoli sausage for a Bolognese recipe and my mouth was watering while it's contents were sizzling in the pan.

American sausage patty is basically lorne sausage, surely?

Like a breakfast patty? I think the seasonings (particularly sage) are what I think of in the US.

white peppery gravy works on a lot of stuff, like pork or that tremendous american invention that i can’t believe scotland hasn’t adopted, the chicken-fried steak. the biscuits in question are large fluffy savoury baked goods

Josh i’m sorry that your sister married a twat (rhymes with “hat”)

I keep wondering if he's better than I make him out to be, and he may be. He seems to be a good parent to my lil' nephews. But my limited time spent with him has seen more than its share of twattery. He may think the same of me. Probably. But everyone on this side of the ocean, from my mom on down, has had some issue with him, so I'm leaning toward it being a he-problem and not a me-problem.

one thing I've learned is the only way to make *proper* onion gravy is to caramelise the onions, which takes an hour. There aren't any short-cuts. I tried one once that involved baking powder and a pressure cooker - the result was so vile I feel physically sick just thinking about it.

Lorne sausage contains all or part beef iirc? Also it is square.

Not the same as a sausage patty, which is a pork disc. The main spicing I notice on them is lots of ground pepper.

Calz, I made onion marmalade/seeni sambol and I must’ve stood over the pot for three hours. The results were glorious (imagine a great big hit of chilli and Sri Lankan spicing in what looks like Tracklements onion chutney).

that sounds amazing. Patience to unlock the flavour in onions pays off bigtime it seems!

(which are known as LINKS in the US).

Links are what (linked) sausages are called in Scotland.

golf sausages

i think i know josh's BIL.

https://www.bbc.com/news/uk-england-manchester-67913921

Piles of raw meat have been left mysteriously abandoned around a town for months, leaving residents feeling "baffled and annoyed".

People in Stockport, Greater Manchester, have reported heaps of red meat and chicken dumped in the Reddish area, often on an almost weekly basis.

This used to happen regularly in a small park I would walk my dog, in Bow. Like every fortnight there would be another sack of beef, or a couple chickens or something. Could never figure out why.

christ, I'd be struggling to hold my dog back from eating some raw meat in the park. I'm not joking he'd literally eat the lot without some intervention, once he starts eating he goes into a dark food aggression mode and it's hard to stop him without risking a bite. Lol, I get xl bullied by a Lab.

Oh there was a few times that I’d like to stay as repressed memories.