British cuisine is the best in the world
>>219803282scran
Wanna fuck dirty pirate witch
>>219803335Rest of the world seething that they have to buy 20 ingredients to cook their steak while we've just seasoned it with salt and pepper and dabbed a bit of horseradish on it
>>219803282I know exactly what kind of hipster east London wankers bar would serve something like that. Offer that in a proper pub and its going through someones skull
>>219803475I actually like British food. It's simple, fulling, and gets to the fucking point right away. It's unpretentious and filling.
Honestly it's not bad at all, I had great meals when I was in the UK.
>>219803571>Where are the aromatics, where are the flavours, where are spices?Its in the steak because thats what we're eating
>>219803474I'm a racist chud because black women don't look like this irl
>>219803282When it's done right, it's good, but it has a lot of potential to suck ass, and a lot of smokers who don't have two fucks to rub together preparing it in the pub and restaurant kitchens. There's also a history of subsistence diets and rationing that's always going peek through on the menu somewhere.>We've got a literal fucktonne of various spices coming in daily from the silk road. Where should we allocate them.>Toss a bit of cumin, coriander, ginger, capsicum, and pepper at the tikka, save some ginger, cinnamon, and nutmeg for the desserts. Save the rest. I don't like the way the wind blows this morning; who knows when our supply will run out.
>>219803282Wtf..
>>219803601my feeling is -it's far from the best in the world or haute cuisine, but it's really not that different from northerny europe stuff, even northern france, so if you like german or dutch or danish stuff it doesn't make sense to single us out, i think people just want a stick to beat us withespecially if you can visit london
>>219804707Everyone's got their comfort food standards - high starch, low class, good with a pint.Limited experience with it, what with only eating it there and not living it 14h/6-7 days a week like I used to here, but when you guys go haute cuisine, it veers hard toward France.
