Thursday 31 May 2007

Food for thought…

Realizing that I’ve been in the UK a year (Amy a skosh longer), I find it interesting how we’ve slowly adapted.

We’ve grown accustomed to living in Central London, with its noise and utilization of mass transit. Not to mention the walking.

Although I only cycle (commuting 1-2 times a week to work) traveling on the left side of the road is becoming second nature. Did I mention the walking?

Certain phrases have crept into our daily vernacular. (Another post, another time)

And then there’s the walking.


My sister and her husband arrive for a 10 day visit this Friday, and knowing that there will be several more visitors in the coming months perhaps it might be of use to supply a series of a Public Service Announcements.

Today let us discuss culinary quirks. Not the preparation, but rather what is what.

I won’t bore everyone with the obvious chips are fries, crisps are chips, biscuits are cookies rhetoric. Although located in Victoria Station one can visit Millie’s Cookies and partake in their gooey baked offerings especially Toffee/Chocolate or White Chocolate or…

Note to self: Pick up cookies on way home tonight.

Apologies, I digress.

Carrots are called carrots, corn is called corn (although in the UK it tends to show up in sandwiches more than I would care for it), and tomatoes are called… nevermind. However, cross the Atlantic and eggplant become aubergine and zucchini becomes courgette. I was always indifferent on the zucchini-squash debate, but request squash and you will receive a beverage consisting of fruit juice and fizzy water.

Prawns are obviously shrimp, but if you order scampi and were expecting grilled/sautéed crustacean drenched in garlic butter you’ll be disappointed when you receive what is best described as Shrimp McNuggets.

At breakfast, bacon is more like a ham steak, and don’t ask for jelly, because you’ll receive Jell-O. Stick with jam as it is… well… it’s jam. Quite nice combined with clotted cream on scones, but that’s tea, not breakfast. Again… I digress.

Lastly a word about Marmite. Make that two words: No thanks. However, if you feel the urge to sample the processed yeast extract left over from the beer making process (think brown goo at the bottom of the barrel), then by all means, go for it. Just remember to spread it thinly over previously applied butter.

This by no means was meant as derogatory, as I truly enjoy traditional British cuisine. Shame I couldn't touch on more, but if you choose to try some Bubble and Squeak or a Toad in the Hole may I highly recommend finishing it off with a Spotted Dick.

Bon Appetit.