/ck/ - Food & Cooking

>>14098929
>>>14098249
>In Britain, the pickle in 'cheese and pickle' means sweet pickle. Preferably Branstons.
The term 'sweet pickle' describes something else to Americans, which will think about sweet gherkins or even bread n butter pickles, but Branston pickle comes out of the Indian subcontinent traditions, and is a highly spiced relish, or even chow chow type of canned pickle, in american undertandings. The singular nature of saying "pickle" for a plural US english pickles is also part of your culture to describe the item. It's like shrimp vs shrimps on menus.

Just a little idiom class. There is no true counterpart on the shelf in the US to Branston, but I would liken the flavor indeed like another who showed walkerswood jamaican jerk marinade or even A1 sauce flavors (if someone is curious), because of the aged umami anchovy mystery coming from the tamarind, raisins, clove, allspice kicks in this vegetable pickle.

My favorite british food is probably the coronation chicken salad tucked into a little moist sandwich, refreshingly simple cucumber sandwich, a nice slab of stilton or apricot studded wensleydale, and for pub food, gotta get a shoutout to the scotch egg, or irish boxty with a simple mushroom and chicken filling or any rich brown spicy fruity or nutty bread made with treacle, bara brith or irish brown bread. They're all just a step better than a german *shh* stollen, and really adore them..

My ethnicity is 50% English, but it's been centuries since the ancestors left England. Despite that, my earliest influences from travel and a particular childhood expat church friends and piano teacher brought about the trifle-at-Christmas tradition in my own family. It's the strawberries, bananas, jello, bird's custard, pound cake, whipped cream with tons of cream sherry kind of version, and there's something so satisfying to spoon into the sogginess with high proof for a couple of days after the big meals right down to the last spoonful.

>>12691347
>Best county fair food?
For alot of people, it's going to be things you don't make at home, either never deep frying,n or proofing dough, use of candy thermometers, slabs of marble, smokers and big grills, or needing copyrighted special equipment.

For this reason, the very popular stuff you'll see are items that fit the above problems of time, fussiness and specialized equipment.
Corn dogs, esp foot long corn dogs
fresh potato chips, specially spiral or other fancy cut
Candied apples
elephant ears, funnel cakes, cinnamon rolls, churros, cider doughnuts, beignets
gyros/smoked turkey legs/smoked sausages and peppers, roasted corn on the cob with vats of butter for dipping
fresh lemonade/fresh limeade, snow cones
fudge, chocolate dipped bacon, cotton candy

fried butter is stupidmode. Among the "fried" things that don't need frying, the best of the best is the fried twinkie. Anything else you order is a novelty and not worth more than a bite.

Get what appeals to you, of course. Your fair might have latinos making amazing churros or whole chicharron w with hot sauce or pinchos or tacos, amazing looking ribs, steamed bun white castle style sliders, or some chicken shawarma on pita, or southern fried green tomatoes, or a vendor doing an item you just haven't had since you were a child. Ice cream blue with bubblegum balls? It's going to be personal like that.

For me, it's a well done corn dog with spicy brown mustard or a hot pretzel, brat or if at a ren faire, a scotch egg. I'm a mustard fiend.

>>12654066
>Well since literally everything in the USA is borrowed from Europe I assume that there is some kind of equivalent there.
They aren't really able to make it in England if they aren't willing to make their own american style sausage. Sausages in english are pretty uniquely different, fattier, and lacking the same spice profile. American style, aka Jimmy Dean, and similar, is coarsely ground, and very heavy on the sage, parsley, thyme, paprika, onion, garlic, black pepper and varying amounts of red chili flakes.

Somewhere along the way, american sausages cut way back on the aromatic flavors of mace, nutmeg, ginger, and the like that are still popular in British sausages, and went more herbal with the sage, caraway, and borrowed herbs like rosemary and oregano from italian seasonings.

I love an old fashioned Scotch egg, and if I were to use jimmy dean to make it here in the US, it'd taste way wrong, and vice versa, where if a Brit were to make biscuits and creamy gravy with their link sausage into crumbles, you'd taste all those pie flavors, as if you...well, made it with bratwurst or something like that. I don't find sausage hard to do, if you have a food processor, just some controlled pulsing of fat and loin til you get it right, why, because you only need it coarse.