Subj : Re: food in england
To   : Abbub
From : k9zw
Date : Sat Apr 29 2023 18:01:07

On 28 Apr 2023, Abbub said the following...
 
 Ab>  > Bread sold at street markets would that be dodgy? I was thinking of
 Ab>  > buying some loaves, and then go to Sainsburies or Tesco to make some
 Ab>  > sandwiches.
 Ab> 
 Ab> I wouldn't say it's 'dodgy', more that it pales in comparison to the
 Ab> bread sold in France, particularly in Paris. My experience with baked
 Ab> goods in the UK is that the best ones involved some sort of meat and/or
 Ab> cheese filling. lol

It would simply awful if UK bread tasted like French bread.  The French would be so upset!

I remembered the nice bread I would buy - Granary Bread - when UK based.  

--

More generally when traveling or when assigned work periods in differing places, I truly hope to never find "emulation cusine" of other places, rather I would always want a chance to try (and hopefully enjoy) what the locals eat.

Maybe that is why I found joy in Haggis, Tatties and Neeps in Scotland, when others spurned the adventure.  Or why I was fascinated by all the different ways herring was prepared on a work visit in Sweden.  Or why I risked the full fire of local Jerk when travel put me in Jamaica for a period.  Or enjoying the blood sausage and baby eels (elva) in the Basque region.  Or when work put me in Denver those Rocky Mountain oysters.

When younger I would always take in a McDonalds where travel took me, just so I could say I had a Big Mac in yet another country.  

Then I decided I would always try their local variants - like the McRib which was introduced in West Germany at least a decade before the USA got it, or the McChiken Korma (spelling?) which the Channel Islands had, but as far I am aware neve came stateside.  

The adventure of travel eating is the novel, unexpected, new, rather than hoping someplace else is in teh same cullinary rut as where I come from.  


YMMV

--- Steve K9ZW via SPOT BBS 

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