Would you say English food can compete with European food or would you admit it is just not tasty?

Answer 1

it is indeed undefendable crap

Answer 2

Depends if the ingredients are good and if it's cooked correctly (same as any cuisine). A proper Lancashire hotpot is anything but boring. A game pudding can be heaven. A decent sausage is ever so tasty. Smoked venison.....and so on.

You obviously know very little about British food, or have never found decent recipes for traditional English fare. Check out 'The Great British Menu' recipe book, which accompanied the tv series, or visit a Gary Rhodes or Gordon Ramsey restaurant

Answer 3

British food is great, a perfect roast dinner for example is the best thing on Earth. You need to take time to explore the cuisine and experiment with some recipes, the problem is we eat so much frozen and ready prepared crap that we have forgotten the decent dishes from our heritage.

Answer 4

The FOOD can compete -
it's what the British DO with the food that can't compete - they manage to make most food tasteless.

It's difficult to ruin Potatoes or Macaroni - but restaurants and hospitals do it with great ease !

Answer 5

Well being English myself ... I am proud of our nations food. Its much better than American crap junk food eg burgers, fries and pancakes!!

My mum was a real cook and we enjoyed dishes as shepards pie, potatoes and mash, english brekfasts, Sunday roasts, and even beans on toast!!

Our cakes are to die for too, washed down with a cup of tea... you cant beat it. So no I do not agree with you at all!!!

Rock on English food!!

Answer 6

ah. define 'english food' please.

do you mean roast dinners etc, or are you taking account of dishes such as chicken tikka masala, which truly is english?

also, i have a friend from korea and she reckons the 'foreign' foods over here are much better than where she's travelled as the quality of the raw ingredients here are so much better, and so produce a much tastier dish.

personally, i think you just cannot beat traditional roast and veggies on a sunday!

Answer 7

Well I love Fish and Chips (wrapped in newspaper), Yorkshire Pudding, Jacket Potato with cheese and coleslaw and who can beat a homemade Trifle, what about our Victoria Sponges.
The food from every culture tastes different, that's what makes it so interesting.

Answer 8

Roast Beef and Yorkshire Pudding, Lancashire Hot-Pot, Sausages 'n' Mash, a traditional English breakfast....................

Pub grub!

Good Eats.

You really shouldn't compare........just have an appreciation for the good dishes that every region or country has to offer.

Answer 9

Most people in england think that english food is boring and other food is not. But people from other countries do like english food.
Its just that we are used to it and we like something different

Answer 10

I love pie and chips, roast dinners..I live in Spain and apart from Italian food English is the best

Answer 11

English food is not simply stodge, as it is widely supposed to be. English food, however, is largely plain, and unmasked by sauces that are poured over the food, the one major exception being gravy.

The French "Haute Cuisine" of Careme and Escoffier, uses the same basic techniques as English cooking, except that the French use pour-over sauces, that can add to the flavour of food, but can also mask the taste of the original ingredients. English traditional cooking has produced great sauces, such as Horseradish, and even the (in)famous HP brown sauce, that compliment the basic dish, rather than swamping it, by being of a glutinous nature, rather than fully liquid, and thus can be spooned onto the food that is they are designed to compliment, rather than poured over.

The following succulent foods are typical of good English cooking. Roast Beef; preferably rare. Similar with Lamb.( The French call it 'Navarin' when it is casseroled.) Steak and Kidney pie, Steak and Kidney Pudding (with real suet). Sausages. The only other country I have come across that is the equal of England in respect of sausages is Germany. Shepherds Pie. Minted new potatoes, minted peas. Fried onions. Stew. (The French dignify it with the term 'Ragout') Extending from England to the rest of the UK, anyone who has had a good Ulster Fry (breakfast or brunch) will admit there is nowt so good. Scotland has haggis, square sausage (sausage meat with herbs). Welsh lamb is among the world leaders in this genre.

Before plain English or British fare is condemned out of hand, it should be noted that the busy lifestyle (historically) of the people of all classes dictated a plain cuisine. Additionally, much French and Italian food was and is influenced by Arabic cuisine. England, being an island towards the north of Europe, was thus insulated from the Arabic cuisine. Furthermore, the herbs that characterise French and Italian provincial cooking are often mediterranean in origin, frequently imported from North Africa, and these factors influenced the development of the typical cuisine of France, Italy etc.

Today, England has developed a great interest in food. Food from the Indian sub-continent has become extremely popular. The "Nouvelle Cuisine" of Paul Bocuse was widely lauded in the UK. Chefs such as Antony Worral-Thompson have fused aspects of good British cooking, such as the excellent beef that we produce,with elements of mediterranean cuisine. Many British chefs, such as Brian Turner, Worral Thompson and Jamie Oliver extol the virtues of organic food, and work towards the healthier side of cooking, eschewing the excessive use of butters, for example, in the creation of meal garnishes, and are instead using the natural juices from meats (jus, to the French) to create the liquid garnish. The use of oven-roasted vegetables, or mirepoix composed of such vegetables as diced swede and baby beetroots, sauteed in sunflower or olive oil, grace the plates of many of our eateries. For my part, I am attempting, with some success, to fuse the vegetable cuisine of the Punjab (in India), with its reliance on cooked seeds such as cumin and black mushroom, with mediterranean aspects, such as the use of the tomato, and herbs such as oregano, to produce my own individualistic cuisine which, I am told, is both tasty and satisfying, as well as being extremely healthy.

I hope that I have helped dispel the myth that England is a nation of charlatans as regards food. But if you do not believe me, go to the Notting Grill, in London, and taste contemporary English cooking at its best. (I don't work there - I'm not a good enough chef to even have the nerve to approach the place,so I'm not advertising it - I simply know that one of our best chefs runs the place, and I've eaten there many times).