Yes I spent three months in Porlock Weir near Bristle a couple years ago,
and a month in London a couple years before that. I liked the Indian food but not much else. The Bombay Brosserie was where i ended up eating like... half of the days I was there ^^
Oh, and what in the HELL is "seafood sauce"? I ordered a shrimp salad and it had some mysterious pinkish, gloopy stuff on it called "seafood sauce" and it just tasted like a mixture of ketchup and mayonnaise. I thought I was going to throw up.
the us being only slightly over 200 years old and israel since 1967.
Porlock Weir's quite a way from Bristol (at least by UK standards) - some 60 miles, I'd guess (without actually looking it up) - but I do know it - it's near Minehead on the north Somerset coast, yes? What brought you to that rather remote place for so long, just out of interest? I note that you've grasped the "Bristle" bit well! Bristolian seems to me to be a language all its own (and I hear a fair amount of it, living and working as I do on the east side of Bath, only about 15 miles from the centre of Bristol).You mean Brasserie - and it's a very nice place indeed. The thing about eating out over here is that the variation between good and bad places of all kinds remains so great, although the general trend in recent years has been upwards rather than downwards. Fortunately, Bath and its environs are especially well endowed with decent eateries of various kinds, from top end English pubs to Thai, Italian, Nepalese to fine British / French places, although there remain quite a few places well worth avoiding.That's about what it can be, I fear; its proper name is "sauce Marie Rose", though quite what Marie Rose ever did to deserve the kind of rubbish served in her name - which sadly you describe with painful and nauseating accuracy - I have less than no idea. This, however, is a throwback (if not also the throw-up that you mention!) to an earlier era when some people over here used to think that a great meal out comprised a "prawn cocktail", a steak and some Black Forest Gâteau all washed down with Niersteiner Gutes Domtal at best and Blue Nun at worst. Just to explain to those fortunate enough to be uninitiated into the "delights" of a certain level of 1970s British "cuisine", a "prawn cocktail" usually comprised emaciated looking small bits of not readily identifiable shellfish taken straight from the freezer, thawed out and dropped onto some limp, semi-stale boring lettuce leaves and some of this "marie Rose" concoction slopped over the top, the steak would also be cooked straight from the freezer, would sometimes be somewhat flavourless and invariably grossly overdone and served with chips taken from the freezer and cooked in stale and overly recycled vegetable oil, together with the almost equally ubiquitous onion rings and the most tasteless mushrooms that could be found anywhere - and the less said about the Black Forest Gâteau the better - and as for the "wines", it took little imagination to realise that this was the kind of stuff foisted on the unsuspecting over here by the Germans who, not unnaturally, kept most of their decent wines for their own consumption. OK, now I admit that this sounds utterly ghastly - and it usually was - yet the kinds of establisment that dished up this kind of stuff were mainly pubs that had almost no previous record of serving much food at all. Almost all of that kind of rot has gone now in UK, the wine-consciousness of the nation has increased by leaps and bounds and there are many more discerning diners around who would sooner starve than put up with that kind of thing. OK, we still have our shoddy eateries, of course, there's sadly no shortage of McDonalds, Burger Kings and other like chains and one the most consistently bad places to eat is motorway service stations (though even a few of these are trying now to improve). It's very odd how these worst aspects of eating out in Britain have survived even to the extent that they have, let alone held such sway 30-odd years ago, especially since the brilliant English writer Elizabeth David almost single-handedly lifted the British consciousness out of that dreadful malaise that was the aftermath of post-WWII rationing. Nowadays, people are getting far more conscious of the values, virtues and delights of good farming practices, locally produced and fresh food, organic production and, of course, decent cooking.Best,Alistair
even christians today still believe Jesus Christ will return, as he said, to the mt. of olives.
If anyone can develop a programme to shut this idiot up, i will leave them my house in my will.Thal
England definitely needs to learn to cook chinese! I did not come across a single good chinese restaurant the whole time I was there. Or good pizza =/ Or Italian,
Oh by the way, what are those little like, bread cup type things that you fill with gravy and meat? Those were good XP
I will look out for Marie Rose though. If I see her I will give her a good slap.
Not quite sure what you mean by these
Could be yorkshire puddings hinty.
Best,AlistairBest,Alistair
Been on the wine again?
At the heart of many peoples idea of patriotism is a sense of one's own land, and one's own people being more important and 'better' than others.I've asked myself some interesting questions.If I were in a situation where I could only save one person, and 2 people - one from my own country, and the other - a foreigner/member of another race...without knowing either, who would I be inclined to save?I don't know what it is, I don't like to think of my own land and people as superior, but I have a feeling of real love for my environment, being born here and feeling connected to the soil I stand upon.
Yes it is Yorkshire Pudding
enjoy your brief interlude. btw, yorkshire pudding looks a might - well, unappetizing.
Being a Scot, he would not appreciate how essential the yorkshire pudding is to that most wonderful of English dishes - The Roast.Thal
In any case, even the English would only have a Yorkshire pudding with roast beef, rather than with any other roast meat.
Not in my house mate.Get yorkshire puds with all meat.Thal
Why? How disgusting! And what an insult to Yorshire puddings at their very best. Would you seriously add one to a boeuf bourguignon, a lamb pasanda, a stir-fried dish with duck or (since you speak of roast dishes) a plain roasted brace of wonderful Devon pheasant in season?If ever you do me the kindness to invite me to a meaty lunch (cooked by you personally, I'd assume) at your Fin-des-graves home, I would have to tell you that you'd get a double portion of Yorkshire pudding (i.e. yours and mine)...Best,Alistair
I meant all roasts.However, I feel the other dishes you mention might be enhanced by the addition of some "Yorkshire".
Might even try it with Haggis and tatties.Thal
You have encapsulated yourself again
Ah don't worry about it it's just a reverse fluctuation from the earlier upward spike in the stock market. You should be more worried about Monsanto coming after your crops
And @ alistair, I'm no economist so it's probable that I'm speaking out of my ass, but do you really think that a certain percentage (a low percentage I might add) of mortgage deals, which each can hardly be considered any part of macroeconomics, will really have such an effect on exchange rates and other items that could effect the international economy of the USA?
If so, could you maybe elaborate a bit more as to how these "cash injections" from various banks are going to cause them to crash?
although, just buying the basics can put a person under. our refrigerator and stove decided to lose parts recently and ended up being $300. our van $700. and now - THE DISHWASHER. i could scream.
victory gardens. the way to go. eat tomato sandwiches and survive the next crunch. whatever multitudinous directions it happens to go all at once.
remember your grandparents.
they used to save money in jars and bury near the old tree in the backyard.
save stamps.
eat hay.
i don't know.
they just made due and didn't buy so much stuff. perhaps that is part of the problem. we expect too much.
alistair, i rather doubt you've ever met any woman in your life that made 'sense' to you.