Charter of uk.food+drink.misc 611620 100 years is a long time in a kitchen. We must agree to that. The Italian Bible of cookery by Artusi (1870s) does not ever use a cooking range...
Following up to Judith Umbria
That's the impression i'm getting, that quite a lot of ordinary US cooking (in non Spanish areas) is-was the same or similar to ordinary UK cooking, neither countries recognise "platos combinados" as a food style, its invisible.
Hot Cross BunsStill ploughing through recipes for the breadmachine! I made some hot cross buns (from the Panasonic booklet) which were nice but I wanted something lighter. Consequently, I tried a recipe in the Sainsbury's...
That would make a lot of sense, there has been a tendency for restaurants to be about "foreign" or "ethnic" food here too. Recently there are far more places offering "modern british" (you couldn't expect Brits to eat "modern european") which are about good or innovative food rather than a theme.
Baked beans? Now, do I know that one? And you mean Delia stole that cranberry idea!!!!
You know what they say Judith, Americans think 100 years is a long time and Brits that 100 miles is a long way! Going by "Culinaria USA" there doesnt seem to be vast diffrences between US cuisines and the immigrant cuisines they were based on. However, Europeans are not eating what they did in 1620, so why arent the two sub-continents foods radically different? Because 1620 isnt the date at which divergence started and in fact i'm not sure there is now any significant divergence, we dont live in those isolated worlds anymore. (But if you like we could move to "Very old world" and "Old world") US-UK pizza might be different to that in Naples, but a Martian wouldnt spot the differences.
Did we ever sort out "paninis"? Suddenly, they seem to be ridged grill toasted sandwiches here, when I thought they could be any filled roll type of thing? Is this an exported US take on panini? -- Mike Reid
