Thursday, August 18, 2011

British Foods III

  • Orange Squash: British friends were trying to explain this one to me but as soon as I tasted it I realized it was just Sunny Delight. The funny thing is that any other squash (e.g. lemon or black current) is just concentrated fruit juice that you usually add 2 to 1 or 4 to 1 water.
  • Pudding: Trying to explain American pudding here is hard because there is nothing similar here. The best I can do is a semi-solid gloppy chocolate sauce. Pudding here can refer to any desert. More specifically though it usually refers to cake in the shape of an upside-down bowl, usually soaked with alcohol. Unless of course it's Yorkshire pudding, then it is a pop-over like thing eaten with steak. Like I said just about anything can be pudding here. Australian pudding is somewhere in between.
  • Cookie classifications: The tea culture here makes it so there are many types of sweets to eat while drinking tea. The most basic is biscuits, which refer to hard cookies. Whereas cookies are soft not that common (about the only ones I could find called cookies are a few soft bake chocolate chip). There is also cakes, the size of cookies but spongy (the most popular being Jaffa cakes.) The other type are digestives, not as sweet as biscuits (taste very similar to graham crackers), as thick as cakes but more crumbly. All in the name of "having a little something with tea".
  • British scones: About as close as something I could get to American biscuits, but denser. softer then scones in the U.S. and smaller (size of an American biscuit.) Eaten with jam and double cream there is a vocal disagreement between north and south UK on if the jam or the double cream goes on first. (I can't tell a difference in their arguments since they are not arguing on the amount to put on).
  • Cream classification: single cream is what I would consider light whipping cream. Double cream is thicker than heavy whipping cream but not as thick as "thick double cream" (or triple cream) which has the same consistency of sour cream but is just the taste of sweet cream. From there, there are plenty of other creams named after cities that vary in the amount of sugar and vanilla is added to basic double cream.
  • Sausage rolls: I saw a guy wearing a shirt "Sex, drugs, and sausage rolls" so I know that a lot of people like them here. Think sausage strudel. But, the sausage is the British breakfast sausage that is more like a blended pate then meat, and it tastes like eating a tube of salt.
  • Malt: It is everywhere. Basically it is hard to find a food that does not have one of the following as an ingredient,  malt vinegar, mar-mite, or just plain malt in it. I mean salsa does not need malt in it.
  • There is no sour taste in the repertoire here. I was having a conversation with someone about how Hershey's uses sour milk as compared to Cadburys. He just couldn't get it that someone would like the sour taste. (Or milk that has gone off according to him.) Then I realized there is no sour cream in the grocery store and sour candy does not exist in the stores. 
  • Meringue: Here these are large (about 6 inches wide and 4 inches tall) dried crusty egg whipped desert. Similar to if you were to take the top of a lemon meringue pie and let it dry out. They come in chocolate and vanilla and frankly taste like pure sugar. I couldn't make it though an entire one. I had to throw the rest away.

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