Okay.
It looks and tastes like butter chicken to me though. I thought it was just another name.
They shouldn't have included kidney in there, how often do you honestly even see that any more? And pork pie is filth, deserves to be bottom tier
I worked at Sheffield uni for a long time, and it was common for us to go to the Nottingham house for food and a pint. The pies were all homemade, and there was a range of fillings but a limited number of pies per day. No other food was served in the pub - besides the usual crisps and peanuts. In my opinion those were some of the best pies in the area... But I haven't been back since I left Sheffield in September 2017, and they may have changed it since then. In my opinion, it's really worth it a try if you're nearby.Okay, that weirded me out a little, because I work not too far away from there. I'm not usually a pie guy, but are they that good?
Haha yes about to say what a load of BS. Haggis is fucking amazing. And deep fried Mars bars are a novelty at best, it's not a regular thing...
Why?I also have a problem with Chicken Tikka Masala being considered a traditionally British dish.
Scotch eggs are kind of picnic food, right?Show me who put Scotch Eggs in the low tier and I'll kneecap them.
Haha yes about to say what a load of BS. Haggis is fucking amazing. And deep fried Mars bars are a novelty at best, it's not a regular thing...
In England? Surely there must be somewhere you can get some? I figured the big supermarkets would have at least the tinned Halls haggis available (it looks stinking but it's genuinely nice). They all have up here (obviously) but it's still fairly new that the supermarkets even stock any kind of haggis in Scotland, depressingly enough.I've always wanted to try Haggis but I haven't seen anywhere to get it, even the highly-specialised butcher I sometimes go to.
A local chippie does do a deep-fried Mars bar so I might go for that once in my life. Doubt I'll like it, though, but that's mainly because I'm not the biggest fan of Mars in the first place.
In England? Surely there must be somewhere you can get some? I figured the big supermarkets would have at least the tinned Halls haggis available (it looks stinking but it's genuinely nice). They all have up here (obviously) but it's still fairly new that the supermarkets even stock any kind of haggis in Scotland, depressingly enough.
To be honest I haven't looked that much, but whenever I've gone to the Supermarket I haven't really found any. I'll keep looking, though, as it's definitely something I want to at least try.
A lot of these things can be emulated here in the U.S. but I have never had genuine clotted cream like I did when I went to London a couple of years ago. That and a good jam is what makes a scone good. Substitute clotted cream, which is basically a homemade whipped cream, just doesn't compare.
Also, shepherd's pie belongs in the god-tier.
If you can find heavy cream that isn't ultra-pasteurised (normally pasteurised is fine), you can clot your own cream!A lot of these things can be emulated here in the U.S. but I have never had genuine clotted cream like I did when I went to London a couple of years ago. That and a good jam is what makes a scone good. Substitute clotted cream, which is basically a homemade whipped cream, just doesn't compare.
Also, shepherd's pie belongs in the god-tier.
If you can find heavy cream that isn't ultra-pasteurised (normally pasteurised is fine), you can clot your own cream!
Unfortunately double cream (and clotted cream) doesn't really exist in the US because of how your milk is pasteurised. You have "heavy cream" which isn't the same thing and is basically a poor man's double cream.
What's the problem?
Finding that type of cream is the most difficult part!If you can find heavy cream that isn't ultra-pasteurised (normally pasteurised is fine), you can clot your own cream!
That doesn't matter - "proper" clotted cream isn't made from cream anyway, but full-fat milk. The fat separates out while it heats - at the end there's a thicker clotted cream layer and leftover watery liquid.Heavy cream doesn't have the fat content though so will never be quite as good.
Yorkshire Puddings are great (only when home-made; the frozen stuff is just mediocre)
I eat Steak and Kidney Pudding and Pie. I'd eat it more but after my Nan died many years ago I haven't ever made one and nobody else in my family cooks them so it's storebought or nothing T_T