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 Betreff des Beitrags: English cuisine
BeitragVerfasst: 17. Sep 2012, 09:45 
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Note: I'm not sure, whether this theme is right here unter "Culture & Nature". Maybe it's a smalltalk.


Zitat:
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.

In the Early Modern Period the food of England was historically characterised by its simplicity of approach and a reliance on the high quality of natural produce. This was in no small part influenced by England's Puritan flavour at the time, and resulted in a traditional cuisine which tended to veer from strong flavours, such as garlic, and an avoidance of complex sauces which were commonly associated with Catholic Continental political affiliations.[1] It is possible the effects of this can still be seen in traditional cuisine.

Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. In the second half of the 18th century Rev. Gilbert White, in The Natural History of Selborne made note of the increased consumption of vegetables by ordinary country people in the south of England, to which, he noted, potatoes had only been added during the reign of George III: "Green-stalls in cities now support multitudes in comfortable state, while gardeners get fortunes. Every decent labourer also has his garden, which is half his support; and common farmers provide plenty of beans, peas, and greens, for their hinds to eat with their bacon."[2]

Other meals, such as fish and chips, which were once urban street food eaten from newspaper with salt and malt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curries from India and Bangladesh, and stir-fries based on Chinese and Thai cuisine. Italian cuisine and French cuisine are also now widely adapted. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world while at the same time rediscovering its roots in sustainable rural agriculture.


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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 17. Sep 2012, 12:00 
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Go on - what do you like? :essen :zumwohl

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 18. Sep 2012, 07:26 
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Zitat:
Bread

There is a wide variety of traditional breads in Great Britain, often baked in a rectangular tin. Round loaves are also produced, such as the North East England speciality called a stottie cake. A cottage loaf is made of two balls of dough, one on top of the other, to form a figure-of-eight shape. A cob is a small round loaf. There are many variations on bread rolls, such as baps, barms, breadcakes and so on. The Chorleywood process for mass-producing bread was developed in England in the 1960s before spreading worldwide. Mass produced sliced white bread brands such as Wonderloaf and Mother's Pride have been criticised on grounds of poor nutritional value and taste of the loaves produced.[3] Brown bread is seen as healthier by many, with popular brands including Allinson and Hovis. Artisanal baking has also seen a resurgence since the 1970s.

Rye bread is mostly eaten in the form of Scandinavian-style crisp bread, such as that produced by Ryvita in Birmingham. Malt loaf is a dark, heavy and sweet bread. The popularity of Indian cuisine in Britain means that Indian breads such as naan are made and eaten there. Continental varieties, such as baguettes (also known as "French sticks") and focaccia are also made. The consumption of bagels is no longer restricted to the Jewish community.


Http://en.wikipedia.org/wiki/English_cuisine

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 18. Sep 2012, 13:10 
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I'm astonished to read, that Great Britain has a wide variety of bread.
I love the variety of bread in Germany. So I can choose the proper bread, for example toast-bread with marmelade in the morning or rye bread with bacon in the evening.

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 18. Sep 2012, 13:13 
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Zitat:
Cheese

English cheese is generally hard, and made from cows' milk. Cheddar cheese, originally made in the village of Cheddar, is by far the most common type, with many variations. Tangy Cheshire, salty Caerphilly, Sage Derby, Lancashire Cheese, Red Leicester, creamy Double Gloucester and sweet Wensleydale are some traditional regional varieties. Cheddar and the rich, blue-veined Stilton have both been called the king of English cheeses. Cornish Yarg is a successful modern variety. The name 'Cheddar cheese' has become widely used internationally, and does not currently have a protected designation of origin (PDO) under European Union law. However West Country farmhouse Cheddar has been awarded a PDO. To meet this standard the cheese must be made in the traditional manner using local ingredients in one of the four designated counties of South West England: Somerset, Devon, Dorset, or Cornwall.

Sheep and goat cheeses are made chiefly by craft producers. Cottage cheese is a generic soft cheese style, originally home made, but now bought ready made. An Indian relative of cottage cheese, paneer is readily available, as is philadelphia cream cheese. Soft processed cheeses, such as dairylea triangles are made as a sandwich filling. Continental styles such as Brie and Camembert are sometimes also manufactured.[4]

Popular cheese-based dishes include macaroni and cheese and cauliflower cheese.


(Source as bevor)

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 18. Sep 2012, 13:28 
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Cheddar cheese I don't like at all!

Creamy double gloucester and sweet wensleydale are both looking very tasty, but I haven't tasted them yet.
Stilton seemes to be simmilar to bavarian blue or cambozola, and so I'll like it.

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 18. Sep 2012, 18:30 
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Alex hat geschrieben:
I'm astonished to read, that Great Britain has a wide variety of bread.




Maybe GB has - but not in everyday life! :nein

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 19. Sep 2012, 09:20 
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Waldbaum hat geschrieben:

Maybe GB has - but not in everyday life! :nein


Oh my goodness!
How can I survive my time in England?

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 19. Sep 2012, 09:37 
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Zitat:
Pies, pastries and savoury puddings

The English tradition of meat pies dates back to the Middle Ages, when an open top pie crust was used as the container for serving the meat and was called a coffyn.[8] Since then, they have been a mainstay of English cooking. Different types of pastry may be used, including the lard-rich pastry of a raised pie. Meat pies generally contain standard fillings such as chicken-and-mushroom, steak and ale, minced beef and onion, lamb, mixed game or meat-and-potato. In recent years, more exotic fillings, such as balti curry have appeared.

Savoury puddings are made with a soft suet casing, the most famous being steak and kidney pudding (originally steak and oyster). Pork pie is usually eaten cold, with the Melton Mowbray pork pie being the archetype. Open pies or flans are generally served for dessert with fillings of seasonal fruit. Quiches and savoury flans are eaten, but not considered indigenous. Pasties are pies made by wrapping a single piece of pastry round the filling. The Cornish pasty is oval or crescent shaped with a stiff, crimped rim, traditionally filled with beef, and swede, although many variations are possible. Other pasties may be rectangular and filled with beef, cheese, or vegetables. Another type of pie is topped with mashed potato instead of pastry – cottage pie (made with minced beef), shepherd's pie (made with minced lamb) and fisherman's pie using a choice of several fish and seafood.


That doesn't sound really tasty to me.
Maybe I become a vegetarian.

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 19. Sep 2012, 12:10 
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At home the English can cook very well! :thumbsup

Especially if it comes to desserts! :essen

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 20. Sep 2012, 07:58 
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Ma always told me, not to eat only dessert.


It's nice to hear about the privat cooking of the English, but what about cantines in schools?

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 20. Sep 2012, 08:18 
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Zitat:
Sausages

English sausages are colloquially known as "bangers". They are distinctive in that they are usually made from fresh meats and rarely smoked, dried, or strongly flavoured. Following the post World War II period, sausages tended to contain low-quality meat, fat, and rusk. However, there has been a backlash in recent years, with most butchers and supermarkets now selling premium varieties.

Pork and beef are by far the most common bases, although gourmet varieties may contain venison, wild boar, etc. There are particularly famous regional varieties, such as the herbal Lincolnshire, and the long, curled Cumberland with many butchers offering their own individual recipes and variations often handed down through generations, but are generally not made from cured meats such as Italian selections or available in such a variety as found in Germany.

Most larger supermarkets in England will stock at least a dozen types of English sausage: not only Cumberland and Lincolnshire but often varieties such as pork and apple, pork and herb; beef and stilton; pork and mozzarella, and others. There are estimated to be around 400 sausage varieties in the United Kingdom.

Sausages form the basis of toad in the hole, where they are combined with a batter similar to a Yorkshire pudding and baked in the oven, this can be served with an onion gravy made by frying sliced onions for anywhere over an hour on a low heat then mixed with a stock, wine or ale then reduced to form a sauce or gravy used in bangers and mash. Sausages can also be wrapped in pastry to form a sausage roll, which can be served hot or cold. Slices of cold sausage roll are a popular snack food served at parties.

Black puddings and white puddings

A variant of the sausage is the black pudding, strongly associated with Lancashire similar to the French boudin noir or the Spanish Morcilla. It is made from pig's blood, in line with the adage that "you can eat every part of a pig except its squeal". Pig's trotters, tripe and brawn are also traditional fare in the North. There are also white puddings, similar but lacking blood.


I think I'll try that. :essen

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 20. Sep 2012, 09:25 
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Alex hat geschrieben:
but what about cantines in schools?


In my time they were terrrrrrrrrible!

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 20. Sep 2012, 10:40 
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Waldbaum hat geschrieben:
Alex hat geschrieben:
but what about cantines in schools?


In my time they were terrrrrrrrrible!


Goodness gracious me!

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 21. Sep 2012, 09:54 
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Zitat:
Salted, smoked, pickles, preserves and condiments

Northern European countries generally have a tradition of salting, smoking, pickling and otherwise preserving foods. Kippers, bloaters, ham, and bacon are some of the varieties of preserved meat and fish known in England. Onions, cabbage and some other vegetables may be pickled. Meats other than pork are generally not cured.

Pickles and preserves are given a twist by the influence of the British Empire. Thus, the repertoire includes chutney as well as Branston or "brown" pickle, piccalilli, pickled onions and gherkins. Pickled eggs are traditionally sold in fish and chips shops and pickled walnuts are traditionally served with an English blue cheese such as Stilton[14] or cooked in with beef. The Asian influence is also present in condiments such as tomato sauce (originally ketjap), Worcestershire sauce and "brown" sauce (such as HP). Because Britain is a beer-drinking nation, malt vinegar is commonly used. English mustard is strongly flavoured and bright yellow; served with meats and cooked with cheese; internationally noted for its pungency; and particularly associated with Colman's of Norwich. Pickles often accompany a selection of sliced, cold cooked meats, or "cold collation". This dish can claim to have some international influence, since it is known in French as an "assiette anglaise".


I think, these groceries would be fine for a picknick.
Unfortunately I'll be in England in winter, no season for picknick.

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 21. Sep 2012, 10:08 
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Zitat:
Sandwiches

England can claim to have given the world the word "sandwich", although the eponymous John Montagu, 4th Earl of Sandwich was not the first to add a filling to bread. English sandwiches are made with two slices of bread, or some kind of roll. Fillings such as pickled relishes and Gentleman's Relish could also be considered distinctively English. Common types of sandwich are roast beef, chicken salad, ham and mustard, cheese and pickle, BLT, egg mayonnaise, prawn mayonnaise, tuna, marmite and jam. A dainty form of sandwich, cut into small squares, without crusts, and often filled with cucumber, are served at genteel gatherings, such as Royal Garden parties. Robust sandwiches made from thick slices are called "doorsteps" and are often served in pubs.

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 Betreff des Beitrags: Re: English cuisine
BeitragVerfasst: 21. Sep 2012, 10:09 
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:essen :essen :essen

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