visited a greggs for the first time this summer, i was genuinely shocked at what they served. it’s like they went out of their way to not put any flavor in. and it was packed.
We are forced into it, there are few to no not super sugary and salty and fatty processed foods here.
The only way to get away from it is to eat whole foods, which is also the cheapest and otherwise healthiest way to eat, if you don’t consider all the chemicals they douche our food in, or the poison shit they fertilize fields with here, (shitty story, municipal sewers will accept industrial waste of all sorts, then sell the result to farmers to use, now laced with all sorts of nasty stuff. Often applying it wrongly because there is no regulation anymore, leading to run off on top of it. A problem mostly solved from the 70’s on, that came back this last decade.)
but there are also flavourful things there! i visited edinburgh and their black pudding and haggis were very pleasantly spiced. i just don’t get why they would charge almost €4 for a completely un-toasted bread roll and a tiny sausage.
dunno if it’s sheep or pig, but i know it’s seasoned differently to what we have at home. haggis is just pölsa sausage so that’s just completely normal food. nothing wrong with a bit of lutfisk for christmas either.
I was under the impression haggis was sheep organs mixed with onion and oatmeal and lard cooked in a sheep stomach over a fire (traditionally on the cooking.) The last part doesn’t sound gross. It’s the oatmeal as the carb that seems off to me. I’ve tried and failed to use oats in that kind of savory way and it never works for me, and haven’t seen any other recipes using it as such.
visited a greggs for the first time this summer, i was genuinely shocked at what they served. it’s like they went out of their way to not put any flavor in. and it was packed.
Yeah because a Stilton and cheese bake is totally favoueless, right?
Not enough salt and corn syrup for the discerning American tongue
We are forced into it, there are few to no not super sugary and salty and fatty processed foods here.
The only way to get away from it is to eat whole foods, which is also the cheapest and otherwise healthiest way to eat, if you don’t consider all the chemicals they douche our food in, or the poison shit they fertilize fields with here, (shitty story, municipal sewers will accept industrial waste of all sorts, then sell the result to farmers to use, now laced with all sorts of nasty stuff. Often applying it wrongly because there is no regulation anymore, leading to run off on top of it. A problem mostly solved from the 70’s on, that came back this last decade.)
It certainly won’t earn you any favours with me!
I’m sorry to hear that you’re stuck in a permanently basic bitch state. Stilton and steak is delicious.
You said “favoueless” instead of “flavourless.” They were making a joke about your typo.
It’s even better with good cheese!
apparently.
I read before ww2 rations got Brits used to bland flavourless food and they gave the same to their children so now it’s just what they do there
but there are also flavourful things there! i visited edinburgh and their black pudding and haggis were very pleasantly spiced. i just don’t get why they would charge almost €4 for a completely un-toasted bread roll and a tiny sausage.
Is black pudding blood pudding? Sheep blood?
You liked the haggis? It sounds revolting. Maybe not as bad as ludafisk, where they preserve fish in lye in scandanavia.
dunno if it’s sheep or pig, but i know it’s seasoned differently to what we have at home. haggis is just pölsa sausage so that’s just completely normal food. nothing wrong with a bit of lutfisk for christmas either.
I was under the impression haggis was sheep organs mixed with onion and oatmeal and lard cooked in a sheep stomach over a fire (traditionally on the cooking.) The last part doesn’t sound gross. It’s the oatmeal as the carb that seems off to me. I’ve tried and failed to use oats in that kind of savory way and it never works for me, and haven’t seen any other recipes using it as such.
sounds like a skill issue ngl