weinoo

Basically, what they're "teaching," is how to become a TikTok "influencer."

Sure - but don't feed me this bullshit at the same time... And expect me to think you're teaching anyone to cook by doing this...

One of my favorite pastas, from one of my favorite books, from one of my favorite authors. What a treat it must’ve been to have been a student of hers in her NYC apartment.

When you bring appetizing to your in-laws... and that brunch appetizing is from Russ & Daughters, always secret away a schtickle to bring home and have for breakfast the following day. Gaspé nova not lox, their famous, addictive whitefish/kippered salmon salad, smoked sable (aka black cod). Capers (not caper berries), cucumber and tomato. Not shown - the bagels and cream cheese.

I think I better come over to try yours and make sure I am doing it correctly once the attempt is made.

Looks like cooking is happening in the new apartment, @KennethT! (How do you make that roti prata? It looks great). Let's call this the hot mess dinner, after a day with my in-laws, and driving home through what only could be called rain of biblical proportions. Or a derecho. No xanax were harmed. But 1.5 bottles of wine were consumed once home. Little gem salads with house made ranch dressing. Pan roasted Berkshire pork chop over reverse engineered rice-a-roni (which is never as good as real Rice-A-Roni, due to the lowering of the sodium content by like 2/3). Truly a hot mess.

What is Sicilian?

And my mother used a Thermapen!!

And... My British ex-wife couldn't make toast without burning it. Her mother once made pasta for us - it was so overcooked it turned back into flour, and wasn't helped at all by the "curry" served with it.

It didn't stick. Anyway, to me, the great British food myths seem to be myths conjured up in the OP's mind, as I've never heard many of them. But if we're looking at facts, not myths, it appears as if any number of posters in this topic agree that British food (not necessarily "product") needed some help.

The way this is stated... TikTok is the biggest thing that happened to me in my career, Sort of makes it sound like (to my ears and eyes) there had been a long, storied career involved.

This seems counter to what other posters are trying to convince us of... We're talking decent food....anyone?

Evidently, it's all the rage. So who is watching these, and more importantly, who is making any of these "recipes?" Career? TikTok, the Fastest Way on Earth to Become a Food Star

Drink other stuff than vodka.

Too bad he didn't teach them how to cook with spices and herbs.

Undoubtedly, but liuzhou is making his claims about British food, and that's what I was referring to.

Now that's just silly. I go to a tortilleria where the tortillas are made fresh with nixtamal; not only do they taste great, but the place smells wonderful. And we have a little tamale place where the owner makes 5 or 6 varieties of tamales - fabulous. And...

I tend to, for mashed, boil the potatoes in water and heat the milk/cream/butter up separately. Then I'll use as much of the potato water as I feel necessary to boost the potato flavor - what works nicely is also cooking a clove or two of garlic along with the potatoes - those also go into the mash.

My first wife was British. Could never understand her love of mushy peas. And for the record, her mother was a terrible cook. Yesterday a friend and I drove up to Great Barrington, MA, where numerous dispensaries are located just over the NY State border. We enjoyed the scenery. By the time I got home after driving through some standard, horrendous rush-hour traffic, I made turkey and provolone sandwiches for dinner. With carrot and cucumber sticks.

My guess is that during the 50s, 60s, 70s, and maybe even after, ordinary, working-class British folks (in general, and not necessarily in London) were not sourcing beautiful produce (if they even could) or the best meats. They were dining at home, and it was probably fairly plain food. Or the kids were eating at school, and the less said about that, probably the better. I mean, in those decades was the restaurant "scene" approaching that of Paris, New York, San Francisco, et al.?

I think one person may have said something negative about British food. Sort of the same as you saying : Don’t you think?

I'm gonna call this my Homage to Jacques dinner. With a partial clean-out-the-larder soup; leeks, shallots, mushrooms, carrots, celery, asparagus, artichoke, herb, one wee potato all cooked in some nice chicken stock - delicious. Aged Manchego and Comté, with baguette and butter. Salade verte with a house-made (always) mustardy vinaigrette. And a Merry Edwards to drink.

it could be worse; your house guest could be vegan!

The last time I bought empty caps to fill them on my own (well, maybe with a friend or two), was when I was in college. They were then filled with methaqualone powder. Way more fun than beets. So that won’t be happening, since the dosage would probably have me choking down more capsules than I care to. Since you seem to be obsessed with how I cook scallops, I thank you for your concern.

My sister (and I do love her (and my little sister) dearly), is/was a nurse/midwife, occupational therapist, and a general good egg. Like her kids (my nephews) are really good guys, fairly normal, etc. etc. I will be seeing my cardiologist ( a real doctor, though he went to school in Rome, so there's that). I am interested to hear his take on beets and beet juice and beet powder. I'm already getting sick of the smoothies with beet powder, and it has only been about 10 days - however, it does appear as if my blood has dropped a few points.