You look better than usual, though.
State of the Game
- Thread starter Fuglydog53
- Start date
everything is open at daylight?- well, not in Australia - there are restaurants where you can read "if you don't book, we don't cook" - you better book in advance in straya.
Reminds me of my short stint in forensics. Still disturbed about that, but I've been assured that it's perfectly normal.You lot really need to grow up rurally. Anything gory makes my stomach rumble now.
S
...shoot them in the face. I mean, is that even a question?
Who imports that stuff? It's literally just out there, outside your door!
you know when I visited an english friend for the first time at his family's house, his mom cooked what I considered to be a vegetable stock - but then what happened just stunned me - she threw away that marvelous stock and served those bland vegetables which had nothing in them anymore. That wonderful vegetable stock gone to waste and those trash veggies served for dinner - guess that is what you mean with "boiled to death".I'm with you on those sentiments!
In general 'traditional' english cooking is "boil it until it is dead, then boil it to mush!" and lacking in any seasoning other that salt and (traditionally) white pepper.
When KFC first came to the UK (yes, I remember!) the chicken seasoning was like a bolt of lightning to the taste buds!
I don't cook 'traditional english' - having many Asian 'friends' over the years meant I learned to cook stuff that would bite one back
yeah, outside the door, just across that little pond called the atlantic ocean.
Well, what can I say? I'm on the right side of that pond
Sounds about right! Fortunately in the last 40 or so years brits have gotten a little more adventurous with cooking - those who really cook, rather than get 'ready meals' from the supermarket - so flavour is much more common than when I was a youngster.
So true! My folks were both pretty good cooks, but I remember going to a friends house and having "spaghetti bolognese" - which was basically overcooked unseasoned pasta with mince and onions that I think had probably been boiled not fried and I still remember eating it all out of politeness whilst trying not to vomit.....
I stick with pies and puddings - those are really good.
A few (think 30+) years ago one of my friends invited me over for chilli-con-carne, with the caveat that it was made 'really hot'...
Dunno what his 'chilli' was, but it really wasn't very hot... But, even that long ago I'd already been cooking 'proper' curry and jerk recipies, so maybe it was just me!
If you ain't sweatin', you ain't eatin'.
some people consider tabasco to be hot - merely 2500 scoville units - that's not hot at all.
Nope, it isn't. Mind you, I always keep a bottle around just in case I need to slightly "adjust" a dish, so I do like my Tabasco. But I wouldn't call it "hot" either.
I remember being very disappointed by my first 'chilli-dog' when I went to the States. I was wondering where the 'Chilli' had gone.
Luckily, later in the trip I started with a friend of Mexican decent (living in the San Fernando Valley area), and his parents weren't used to a non-Mexican's that liked hot food.
you live in a good spot for multi-cultural cookery - well, me too, with all the asians, south africans, americans and europeans around here. Not so much mexicans though, taco bell and pizza hut have a merged restaurant here - so not that much in regards to mexican foodstuffs.
Wrong part of the States, obviously
You need a proper three or four alarm chili. On the other hand, "chili dog" is really a misnomer in most places since there is not an ounce of chili in it especially if you buy it in a store, in which case it's just ground beef'n'gravy.