Let's hear it for PROPER food

[Structaural]

Come on now, be honest... when was the last time you:

14 years ago (though I had a quarter pounder with cheese about 5 months ago).

 

[Structaural]

Eel jism.

move over Sojourner, coming through

 

[DotCommunist]

I fail to see how the Ulster Fry is different from the Full English, save in it's rejection of the imperialist aggressor breakfast name

 

[twistedAM]

I fail to see how the Ulster Fry is different from the Full English, save in it's rejection of the imperialist aggressor breakfast name

Fried soda bread and Fried potato farl are the the two things that really set it apart.

Also black pudding is a must and white pudding (not pictured) is common and you don't always get that in the wimpier English variant that always seems to come with baked beans - a cheap way of making the plate seem full.

 

[tarannau]

Splitters. It's just a couple of extra items on a dry looking fry-up then.

Culinary pride's one thing, but I can't shake the nagging feeling that the people of Ulster need to find a more impressive dish to trumpet about.

Blimey. You want a proper Guyanese fry-up, with plantain, homemade black pudding (rice as binder, peppered up) and garlic pork in the festive season, plus all the usual ingredients. Do we give it a special name? Hell no, It's just a fry-up...

 

[Mrs Miggins]

Ortolan every time.

"Oh I know, I'll drown a bird in some brandy - let's see what that motherfucker tastes like"

Nasty

 

[Structaural]

Clarkson ate one of those once I seem to remember.

The eating of the ortolan has ethical eating groups baying for blood. First, it is caught with a net in the forest. Taken alive, its eyes are poked out and the bird is put in a small cage. It's then force-fed oats, millet and figs until it has swollen to four times its normal size. Then the bird is drowned alive in fine cognac. Then, it's roasted whole, in an oven at high heat, for six to eight minutes. Once it reaches the table, a napkin is placed over the eater's head. The technique of eating the ortolan is to put the whole bird into the mouth, with only the beak protruding. Here sadism mingles with masochism. The first taste as you crunch on the bird is the brandied flesh and fat. Then, the bitterness of the guts follow and finally, as the tiny, delicate bones are being chewed on, they will lacerate the diner's gums, with the salty taste of the bleeding gums mingling with the richness of the fat and the bitterness of the organs. Chewing the ortolan takes approximately 15 minutes.

 

[Mrs Miggins]

There is something deeply wrong with the French