19 minutes ago, cdh said:Perhaps it is not the _cuisine_ that is underseasoned, but rather just a few iconic dishes lots of tourists experience. Bangers- not much in the way of spice but white pepper. Pork pies similarly lightly seasoned. Not a lot but salt and pepper going on in the Sunday roast or the Yorkshire puddings that go with it. Saying British cuisine is underspiced is just flat out wrong since curry is such a big part of it... But there are iconic foods that are lacking in herbal oomph... particularly to American palates where Italian spices in sausages are ubiquitous and garlic salt is widely used on roasts and such like.
Yes, tourists generally go to all the wrong places to eat. Not only in Britain. And order bad renditions of every cliché possible. I cringe at some of the videos on YouTube showing people's British food eating experiences and end up shouting at the computer.
"Why are you going there! Can't you see a tourist trap when you are in the middle of one!? Don't you realise there isn't a single British customer in there?"
Many British sausages are relatively heavily spiced. Not supermarket bangers, I'll admit. And Italian sausages are eaten in Britain just as much as in America. We too have a large Italian population. Few people use garlic powder or garlic salt. We use fresh garlic and salt instead.
Anyway, I'll get to sausages in detail later.
The traditional pork pie is, again, seasoned but not heavily but name me one cuisine where everything is heavily seasoned? Some things just don't need it.
