tag:blogger.com,1999:blog-1129904592734597193.post1261990501572969075..comments2010-01-29T00:31:01.688-08:00Comments on The Oxford Files: British CuisineMaura Jameshttp://www.blogger.com/profile/07536235722463237849noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1129904592734597193.post-82211617953192767462010-01-25T17:03:38.336-08:002010-01-25T17:03:38.336-08:00Uncle Keith,
I am learning the value of 'a go...Uncle Keith,<br /><br />I am learning the value of 'a good cup of tea', as you put it. On the damp days here tea and scones are quite welcome. <br /><br />You're very right though, the beans on toast for breakfast is really weird. Usually breakfast is served with a broiled tomato too. I'm sticking with cereal for now.Maura Jameshttps://www.blogger.com/profile/07536235722463237849noreply@blogger.comtag:blogger.com,1999:blog-1129904592734597193.post-59612187891625377762010-01-19T20:12:45.303-08:002010-01-19T20:12:45.303-08:00Maura, don’t let one Cornish Pasty fool you. Brit...Maura, don’t let one Cornish Pasty fool you. British food is really bad! A fresh Cornish Pasty is OK, but remember its stew wrapped in dough, no great culinary masterpiece. Remember they eat steak and kidney pie, (baked) beans on toast for breakfast, and ruin perfectly good beer by mixing it with lemon-lime soda, they call it a Shandy. I will say they have two redeeming dishs, fish and chips and scones with jam and clotted cream. They also know how to make a good cup of tea.keithbhttps://www.blogger.com/profile/15517404065454794767noreply@blogger.comtag:blogger.com,1999:blog-1129904592734597193.post-71296647799537079702010-01-14T16:35:40.856-08:002010-01-14T16:35:40.856-08:00Maura,
Welcome to Michigan's Upper Peninsula ...Maura,<br /><br />Welcome to Michigan's Upper Peninsula where pasties are on the menu of every diner and restaurant. The Iron and Copper of the U.P. attracted zillions of Cornish miners back in the 1850s and they brought their cuisine with them. The copper may be long gone but "up north" the pastie is still going strong. (and better with potatoes than parsnips)<br /><br />MannieMannie Gentilehttps://www.blogger.com/profile/06225923971073419275noreply@blogger.com