In the event of nuclear war, Brits more concerned about their tea supply

[Darius871]

Originally posted by snoopy369
Meh, that's just another name for Ketchup in my book (ie, not to be used by anyone consuming actual food, as opposed to flavorless bleh that requires condiments).

Since when is a burger flavorless bleh that requires condiments? Are you raggin' on the Krauts now too?

Originally posted by snoopy369 And I have no idea what Welsh Rarebit is, but it doesn't sound appetizing...

[Hercules]

Originally posted by Darius871
Hey now, at least the limeys are responsible for Worcestershire Sauce so it can't be all bad.

Correct.

Snoopy you are a culinary heathen regarding Worcestershire sauce. Look up some recipes.

[Wezil]

Welsh rarebit, Welsh rabbit, or occasionally simply rarebit, is traditionally a savory sauce made from a mixture of cheese and various other ingredients and served hot over toasted bread. The term "Welsh rarebit" refers to a dish most commonly served in Great Britain and the United States. The original name(s) apparently date from the 18th century in Great Britain.[1]

Various recipes for Welsh rarebit include the addition of ale, mustard, ground cayenne pepper or ground paprika[2][3][4] and Worcestershire sauce[5][6]. The sauce may also be made by blending cheese and mustard into a sauce béchamel[7][8] (a sauce Mornay). Some recipes for Welsh rabbit have become textbook savoury dishes listed by culinary authorities including Escoffier, Saulnier, Hering and others, who tend to use the form Welsh rarebit, emphasizing that it is not a meat dish. In the United States, a frozen prepared sauce[9] by Stouffer's can be found in supermarkets.

- wiki

[snoopy369]

Wait, you're telling me that cheese on toast is a british invention? Somehow I think it is not...

[Darius871]

It's the flavor of the sauce genius, not its being on toast. I defy you to find any Italian or other dish it could have plagiarized.

[Hercules]

Originally posted by snoopy369


Because the Irish have actual taste?

Liptom :vomit:

Well as it happens I agree. Ireland have some great tea importers, of which the most famous and respected are 'Barrys' in the Republic of Ireland, and 'SD Bells' in Northern Ireland. Full of flavour especially if using leaves (as they would in the 1950s), rather than teabags (euch).

[Wezil]

Cheese on toast has it's own wiki listing -

Cheese on toast consists of bread, either buttered or not, with a plain toasted side and grilled cheese on the other. It is commonly cooked using whatever ingredients are to hand. Melted cheddar cheese is especially greasy. A suitable topping is essential the most basic being chopped onions (raw or grilled with the cheese) or tomato ketchup. Pickled cucumber, Branston pickle, fried tomatoes, worcestershire sauce and baked beans are also common.[1] [2] Another common variation is to add something to the toast before applying the cheese and melting under a grill, such as slices of apple or tomato, or a thin layer of the popular British yeast spread Marmite, mustard or tomato ketchup.

Sounds pretty similar.

Cheese on toast hardly needs a recipe, as the method of preparation is readily apparent. It must however be made using a grill to melt the cheese onto the toast unless in possession of toaster bags made of teflon. [3]

Recipe books and internet articles therefore tend to elaborate on the basics, adding ingredients and specifying accompaniments to make more interesting reading. Consequently, published recipes seldom deal with the most basic form of the meal - and frequently refer to 'posh' cheese on toast when they mean rarebit.[4]

Although often confused with Welsh rarebit (or rabbit), the two are quite different despite sharing some ingredients. Cheese on toast is just what it says, cheese on toast.

[Hercules]

Originally posted by Wezil

Re the USA and Canada reference.

Coffee is generally excellent in the States and Canada and the tea not (see above), so what would you drink there.

[Darius871]

Tea sucks in Ireland too; only China and Japan still get it right.

[Wezil]

I can't speak to what is available in the US but I find no shortage of perfectly fine tea here.

I'm not sure about loose leaf as I prefer bags though (too lazy for anything else).

I would have to agree on the coffee however. It is excellent and is my drink of choice when not at home.

[Hercules]

Originally posted by Darius871
Tea sucks in Ireland too; only China and Japan still get it right.

Well not really IMO, (depends what brand, Also include Bewleys, see above); China gets it right with its green tea, in Japan it is too oily in my view.

[snoopy369]

The british show their lack of taste by adding milk and sugar en masse to their tea... tea can and should be drunk by itself, and should be good to taste by itself

There are good teas that come in teabags - as much as I prefer the taste of loose full leaf tea, sometimes that is not practical (travelling etc.), and it's a lot easier to have a bag of tea in my bag to drink at a restaurant than a tin of tea leaves and a strainer...

Mighty Leaf tea is pretty decent, it's full leaf tea-in-bags at least.

[Wezil]

Originally posted by snoopy369
The british show their lack of taste by adding milk and sugar en masse to their tea... tea can and should be drunk by itself, and should be good to taste by itself

Now you are just asking for it.

[snoopy369]

Originally posted by Wezil
Cheese on toast has it's own wiki listing -

Cheese on toast consists of bread, either buttered or not, with a plain toasted side and grilled cheese on the other. It is commonly cooked using whatever ingredients are to hand. Melted cheddar cheese is especially greasy. A suitable topping is essential the most basic being chopped onions (raw or grilled with the cheese) or tomato ketchup. Pickled cucumber, Branston pickle, fried tomatoes, worcestershire sauce and baked beans are also common.[1] [2] Another common variation is to add something to the toast before applying the cheese and melting under a grill, such as slices of apple or tomato, or a thin layer of the popular British yeast spread Marmite, mustard or tomato ketchup.

Sounds pretty similar.

Cheese on toast hardly needs a recipe, as the method of preparation is readily apparent. It must however be made using a grill to melt the cheese onto the toast unless in possession of toaster bags made of teflon. [3]

Recipe books and internet articles therefore tend to elaborate on the basics, adding ingredients and specifying accompaniments to make more interesting reading. Consequently, published recipes seldom deal with the most basic form of the meal - and frequently refer to 'posh' cheese on toast when they mean rarebit.[4]

Although often confused with Welsh rarebit (or rabbit), the two are quite different despite sharing some ingredients. Cheese on toast is just what it says, cheese on toast.

Sounds like the top of a croque monsieur, to me. In any event, it does not sound particularly delectable in the form described above; if this is the height of your cuisine, you absolutely have problems

[Darius871]

Originally posted by Wezil
I can't speak to what is available in the US but I find no shortage of perfectly fine tea here.

I'm not sure about loose leaf as I prefer bags though (too lazy for anything else).

Originally posted by Hercules
Well not really IMO, (depends what brand, Also include Bewleys, see above); China gets it right, in Japan it is too oily in my view.

I'm not even talking about brands or looseleaf vs. bagged, I just mean green vs. oxidized. The oxidation process was merely a historical byproduct of the need to prevent spoilage during long trade voyages without refrigeration or preservatives in the age of sail, and there's no reason to keep drinking processed garbage now other than habit.

Not to mention that a huge percentage of flavonoids, L-theanine, and numerous other phytochemicals - the main health benefits of any tea - are unnecessarily lost in the oxidation process. It relegates tea to nothing more than a vehicle for caffeine, which to me seems like a waste.