M. Chirac's words of wisdom on Brit Cuisine

[Glocksman]

I don't drink much soda because the carbonation makes me feel bloated.
But when I do drink a little, it's usually a diet drink.

Mostly I drink lots of water and some coffee.

[Dahak]

Anyplace in Europe serve decent barbecue? Because if they don't, their culinary pretentions are delusional.

Barbecue isn't considered the pinnacle of cuisine around here.
Some even look funny at Americans for their preference for that kind of cuisine

[salm]

Anyplace in Europe serve decent barbecue? Because if they don't, their culinary pretentions are delusional.

Barbecue isn't considered the pinnacle of cuisine around here.
Some even look funny at Americans for their preference for that kind of cuisine

Nah, everybody i know loves BBQ. That´s because BBQ is one of the best things on earth and comes with beer.

[Dahak]

Anyplace in Europe serve decent barbecue? Because if they don't, their culinary pretentions are delusional.

Barbecue isn't considered the pinnacle of cuisine around here.
Some even look funny at Americans for their preference for that kind of cuisine

Nah, everybody i know loves BBQ. That´s because BBQ is one of the best things on earth and comes with beer.

In the summer. Privately.
But not where "cuisine" is concerned. And there are not many dedicated places that serve actual barbecue.

[Chmee]

Barbecue isn't considered the pinnacle of cuisine around here.
Some even look funny at Americans for their preference for that kind of cuisine

Nah, everybody i know loves BBQ. That´s because BBQ is one of the best things on earth and comes with beer.

In the summer. Privately.
But not where "cuisine" is concerned. And there are not many dedicated places that serve actual barbecue.

However, 'grilling' is worldwide ... if by BBQ you mean a subset of sauces applied to meats while grilling, then there's a particular style of BBQ particular to America .... but grilling marinated meats is hardly restricted to North America. For my money, the Aussies are the kings of BBQ.

[salm]

hm... well, the biergärten all serve barbecued stuff as well as the volksfeste but admittedly they´re not really that great.

I wonder if there´s a barbecue restaurant in Stuttgart?

[salm]

For my money, the Aussies are the kings of BBQ.

Argentinans.

[Elfdart]

The really spicy stuff, no I can't, but not all Mexican food is super hot.

When I was in Anaheim I ate at an authentic-looking Mexican restaurant (called "Los Sanchez", a little south of Disneyland on S. Harbor Blvd IIRC), and I got one of their mild dishes, which seemed pretty damned hot to me

The best way to tell for sure if it's an authentic Mexican restaurant is if they have a Mariachi band.

Regular Mexican food is about as hot as I go. We had a big party at a local Mexican place. One of my friends was at TCU and invited his students, one of whom was a tow-headed Norwegian girl. Between the MILD fajitas that afternoon and the MILD barbecue that night, she must have thought we were trying to kill her. Apparently even the weakest Mexican food or barbecue are too much for Norwegians.

Anyplace in Europe serve decent barbecue? Because if they don't, their culinary pretentions are delusional.

Barbecue isn't considered the pinnacle of cuisine around here.
Some even look funny at Americans for their preference for that kind of cuisine

Like spicy food, it's all relative. Considering that barbecue is probably the one Southern food that isn't lethal (i.e. fried in lard), it's the pinnacle of cuisine here.

[Glocksman]

if by BBQ you mean a subset of sauces applied to meats while grilling, then there's a particular style of BBQ particular to America .... but grilling marinated meats is hardly restricted to North America. For my money, the Aussies are the kings of BBQ.

Dabbing sauce on grilled meat isn't barbeque.
True barbeque is rubbed with spices and slow cooked in a smokehouse for long hours or even days depending on the amount of meat.
The sauce is just 'icing on the cake' so to speak.

[Chmee]

if by BBQ you mean a subset of sauces applied to meats while grilling, then there's a particular style of BBQ particular to America .... but grilling marinated meats is hardly restricted to North America. For my money, the Aussies are the kings of BBQ.

Dabbing sauce on grilled meat isn't barbeque.
True barbeque is rubbed with spices and slow cooked in a smokehouse for long hours or even days depending on the amount of meat.
The sauce is just 'icing on the cake' so to speak.

True, but very few of the people who say they are 'BBQ'ing' are smokehouse bbq'ing ... but man that's good stuff when you find a place that does it right.

[Elfdart]

Nah, everybody i know loves BBQ. That´s because BBQ is one of the best things on earth and comes with beer.

In the summer. Privately.
But not where "cuisine" is concerned. And there are not many dedicated places that serve actual barbecue.

However, 'grilling' is worldwide ... if by BBQ you mean a subset of sauces applied to meats while grilling, then there's a particular style of BBQ particular to America .... but grilling marinated meats is hardly restricted to North America. For my money, the Aussies are the kings of BBQ.

Oz has great grillers (it also helps that their cows aren't doped up on tetracycline like American ones), but barbecue is a combination of sauce, grilling and smoking. The best barbecue is in the Southeast, mainly the Carolinas and Tennessee. You don't even need a fork, since the pork just falls off the bone after being buried among hot coals for hour after hour. They barbecue pork in a very similar way (including the sauce) in parts of Southeast Asia, probably because the only livestock that thrives in balmy forests are pigs and chickens.

Aussies grill very much like Texans: mainly beef, but sometimes goat or mutton. I can't remember if they used cowshit to start the fire like they did near San Antonio (I was too polite to ask).

[Dahak]

Oz has great grillers (it also helps that their cows aren't doped up on tetracycline like American ones), but barbecue is a combination of sauce, grilling and smoking. The best barbecue is in the Southeast, mainly the Carolinas and Tennessee. You don't even need a fork, since the pork just falls off the bone after being buried among hot coals for hour after hour. They barbecue pork in a very similar way (including the sauce) in parts of Southeast Asia, probably because the only livestock that thrives in balmy forests are pigs and chickens.

Aussies grill very much like Texans: mainly beef, but sometimes goat or mutton. I can't remember if they used cowshit to start the fire like they did near San Antonio (I was too polite to ask).

Hm, well we "only" grill (marinated) meat, no smoking I'm aware of. And then there's fish, vegetable stuff, and all that...

[Chmee]

Oz has great grillers (it also helps that their cows aren't doped up on tetracycline like American ones), but barbecue is a combination of sauce, grilling and smoking. The best barbecue is in the Southeast, mainly the Carolinas and Tennessee. You don't even need a fork, since the pork just falls off the bone after being buried among hot coals for hour after hour. They barbecue pork in a very similar way (including the sauce) in parts of Southeast Asia, probably because the only livestock that thrives in balmy forests are pigs and chickens.

Aussies grill very much like Texans: mainly beef, but sometimes goat or mutton. I can't remember if they used cowshit to start the fire like they did near San Antonio (I was too polite to ask).

My experience with Aussie grilling is that it doesn't even count unless you have steaks, lamb chops, and pork sausages all on the grill at the same time ....

When they're getting ready in the morning by running the best parts of a lamb through a bandsaw to dump chops into a 20-gallon plastic bag, you're heading for some good grillin' ...

[salm]

Dabbing sauce on grilled meat isn't barbeque.
True barbeque is rubbed with spices and slow cooked in a smokehouse for long hours or even days depending on the amount of meat.
The sauce is just 'icing on the cake' so to speak.

Oh, that´s what real barbecuing is? You get that here. slow cooked oxen, pigletts, that sort of stuff.

[Plekhanov]

The only thing they (the English) have ever done for European agriculture is mad cow disease

Is it I could have sworn there was some stuff about an agricultural revolution, seed drills and the like in my now dimly remembered A’Level history syllabus, guess that must have been revised now or something.

Also French cooking’s way overrated give me Spanish, Italian or indeed British cooking (which once you get outside the boiled beef and carrots thing is actually very good) over that any day. Damn it I hate Chirac I really enjoyed living in France and got on well with the locals who were one the whole very nice, assholes like him though are just a bad comedians dream.

[HemlockGrey]

I found out the hard way that "national cuisine" can easily translate to "sheep's testicles." Fuck your cuisine, get me a hamburger.

Although when I was in Britain I didn't think the food was too bad, although most of it seemed to be fried eggs and fishsticks.

[mr friendly guy]

Tried an English breakfast while transiting in Heathrow airport. Seemed nice enough with bangers and bash and hash browns. Hopefully one day I can sample more. Now if this is supposed to be "crap", I wonder what French cuisine would taste like, since the only french restaurant I have been too was one in Quebec and we were still students and too poor to afford the good stuff.

[Hendrake]

In Florence they make a smoked pork roast (porcino Sp?) very similar to Carolina barbecue, only they slice it instead of pulling and chopping.

I might be wrong, but I'm pretty sure it isn't called 'porcino'. That term probably refers to the mushroom or mushroom-based sauce used to lend taste to the meat (Porcino is a kind of mushroom, very good in my opinion). That said, I'm not totally sure since every single italian city and a lot of towns have a very different cuisine and I live in another region.

And in this particular case I may be wrong also because I don't like BBQ or grilled meat. I like much more raw, uncooked meat. Preferably horse. Yumm.

[His Divine Shadow]

Oh this is rich coming from a bunch of frog and snail eaters.

[His Divine Shadow]

I didn't notice this:
"After Finland, it is the country with the worst food."

Fucking french retard fucker.

[Captain tycho]

The head of a country where snails are part of the cuisine should not presume to criticise that of others.

Have you ever tried them?

Actually yes, and once I got past the mental block of eating 'snails', it wasn't that bad, though I prefer a good steak (cooked through juicy) by far.

Now Haggis is something I haven't tried.....

Haggis is...unusual. I rather like it, but then again I'm half Scottish. Not that I would have more than an ounce of it per month.
And since when did Britain have cuisine?

[Captain tycho]

Edit: By cuisine I mean a sort of national 'flavor' or style, if you will, like Italian pasta. (Yes, this sounds stupid, but you get my meaning)

[His Divine Shadow]

I didn't notice this:
"After Finland, it is the country with the worst food."

Fucking french retard fucker.

Oh and this reminds me about that time this guy I know told me about this world-trotting friend of his, really big on the food, he'd eaten gourmet food in france and all over the world, however what blew all those dishes away was finnish trout, very simple, like finnish food is.
They where out camping and caught this fish, then filéd it and fried it in butter in a frying pan over open fire, this was the best food he'd ever eaten he claimed.

So shove it chirac, nobody in the EU likes you arrogant pussy über-socialists.

[Captain tycho]

Finnish trout? Wouldn't happen to be a company that imports them to the US, would there?

[His Divine Shadow]

Finnish trout? Wouldn't happen to be a company that imports them to the US, would there?

Dunno, not a big fan of fish myself, as fishes go it's nothing special or really limited to finland I guess. It's a sweetwater fish though and we got thousands of lakes as you might know.
I think its trout in english, "forell" in swedish.