England: Refined manners instead of delicacies of
Are opinion that if other Europeans at a table eat, then British only follow rules of conduct. Sadly, but fact: inhabitants of foggy Albion - not gourmets, but their gastronomic habits and addictions are barbarous simple
what the breakfast begins with?
outside Britain the concept “English cuisine“ is practically absent. Some erudites can object, having told that there is a concept “English breakfast“ which is given in many hotels of the world. I will not argue. I will tell only that, unfortunately, on the homeland it is especially tasteless. What is eaten for breakfast by British?
First of all it eggs - either scrambled eggs, or fried eggs. Still - sausages. And in England sausages are understood as not the Frankfurt thin beef sausages, and chopped pork sausages, sometimes with addition of herbs, cheese or apple, rather reminding fried sausages. Instead of sausages - sausages traditional bacon which is fried, as a rule, separately on a grill from one or both parties, depending on the client`s wish will approach. Also tinned beans in tomato sauce and boiled champignons are served.
Well-known “porridge, the sir“ died: why to trouble itself 15 - minute cooking of tasteless paste if it is possible just to fill flakes and to add skim milk?
also English option of a continental breakfast when instead of a rich croissant (croissant) you receive couple of toasts with jam or a liquid concentrate of yeast - a food warmer, a product awful Is, but, speak, useful as cod-liver oil. I ventured to try this brown weight only once and since then I try to steer clear of it, as of Devonshire bogs.with
a breakfast traditional coffee or tea with milk Crown. And here it is necessary to make the reservation: if British use coffee in two options - black and white, then tea can be only white. To drink it without milk and God forbid with a lemon, either excentric persons, or foreigners are able to afford.
the Lunch takeout
of Foreigners in Britain - very much that, of course, left the gastronomic mark, especially on the British capital. In London a huge number of restaurants of various national cuisines - from the American fast - feet, the Italian pizzerias and coffee houses, the Indian and Chinese snackbars takeout to more exotic - Thai, Korean, Japanese and even Russians! Truly English food can be tried in pubs or fashionable expensive restaurants where the famous cooks work. However, even in especially English institutions in the menu it is possible to meet, let us assume, “tagliatelle with seafood in white wine sauce“ now. Perhaps, years through fifty this dish will also pass into the category purely English for now traditional reckon pie from beef and a liver, the beefsteak which is fried thoroughly or with blood, stewed mutton in mint sauce, pork chop, a usual burger with flat chopped beef cutlet and, of course, “fish and chips“ (fish &chips) here, that is, on - simple, fried fish with French fries.the Last food is so popular
among inhabitants of the British Isles that everywhere trade in it takeout in numerous tiny snackbars. Them across all Britain there are more than eight and a half thousand, that is it is the share of each “McDonald`s“ on eight fish edalen. When and where this dish loved by British was born, it is precisely unknown. Dickens has a mention of a fish tavern where pieces of the fried fish who is rolled in in crackers move in “Oliver Twist“ (1839), however it is hardly possible to consider the father of the English realism as the ancestor of fish &chips. The origin only of the second part of this “delicacy“, namely fried chips is authentically known. They began to be trained in France in the 19th century. Soon British realized, as fish is more tasty in a fried look and if still to add some potato to her, then in general will lick fingers. In any it is not enough - malsk of the decent snackbar trading “fish and chips“ usually cost huge 5-liter jars with pickles and eggs floating in colourless liquid which remind an exhibit of cabinet of curiosities rather. These are marinated hard-boiled eggs, snack in vinegar for strong in spirit. But, as British, tastes differ like to repeat.
British feel Not smaller passion also to sandwiches, but do them at all not as got used in Russia, and, maybe, for this reason the English sandwiches never fall oil down. Let`s begin with the fact that bread for their preparation undertakes square, as a rule, already cut. It can be oiled, mustard, mayonnaise, and then on one piece put stuff: thinly cut ham, a salami, it is possible to put also smoked bacon, then lettuce leaves or thinly cut cucumber follow, and the second piece of bread finishes all this pyramid. The pyramid is a little trampled down, cut on diagonal, and at you two identical triangles turn out. It is also sandwiches in English. It is possible to prepare them with anything and is at any time. The packed in plastic boxes, such sandwiches are on sale in Britain everywhere: and in a bench at the corner, both in supermarkets, and in cafe. They remain the most popular lunch with the working British to this day. Moreover a bag of fried potato, just that which at us is called chips and they have crisps, that is “hrustyashka“. Since midday to three in the center of London it is full of the hurrying clerks with paper bags in hands. Some chew the sandwiches directly at the computer, others suit having a snack in the square on a shop, especially in good weather.
“Uniform“ in English
in the Evening of the house in front of the TV - a long-awaited dinner. Whether owing to what on Albion even does not happen cold in the winter, whether for any other reasons, but soup as full the first is not popular here. That is it, of course, is available in the menu of various restaurants, but it very few people prepare houses. And it would be more true to tell, almost nobody. Sausages already familiar to us about mashed potatoes, macaroni with cheese, tinned haricot on a toast will be the most ordinary, not demanding big skill and the imagination house dishes for the ordinary British (yes!) and potato in a uniform. Here it is called jacket potato and strongly differs from the Russian fellow. For preparation of English “uniform“ select only big tubers and bake in an oven, having rubbed a thin skin with olive oil and coarse-grained salt. Then, having got with a heat about a heat, cut a potato in the middle and fill in from above or the same haricot from banks, or meat sauce, or just strew with grated cheese which immediately and will melt.
And that on a pudding?So the English children ask
the mothers that they will give them on sweet. And most often receive a glass of jelly, mousse or yogurt from shop which forced out a traditional cheesecake (cheese cake) or a grain pudding which is filled in from above with a hot custard from a house diet.
However the most important that each person touching a dessert in Britain so has to know is that even the rich roll cannot be taken hands at all: it is necessary to start it, having armed with a knife and a fork because all know: “In Europe there is a good food, and in England - good manners“.