Wait till you hear about what they do with eels…
Sorry to disappoint, but in all my time here, I’ve never seen jellied eel. It’s not a thing anymore, alas.
I used to hate jellied eels, but recently I’ve come around to them. It’s a working class meal using the natural resources that were available to them. And although it sounds horrible, it’s literally just boiled eel with spices, vinegar and lemon, often served with parsley sauce. It can’t be that bad.
Can’t any more because of The European eel (Anguilla anguilla) population has declined by 98% since 1980
Well yeah. Tbh freshwater eels are so endangered idk if I’d eat one even if I had the option. But culinarily I don’t think jellied eels are the worst thing in the world, and the history of the dish is a working class history
Didn’t Great Britain like invent racism?
I think a combination of the French and British after the Haitian slave revolt
France is the only country mentioned so far that meets his criteria
Beans on toast slaps tho. Throw some cheese or an egg on there and you’re going to have a good time. It’s also so quick and easy that it slides into the top ten breakfast foods.
If you aren’t talking about molletes & bolillos…
Gotta get that toast like a shingle, a little black on it doesn’t hurt either. 🤤
we have to put him down folks, he’s Br*tish 
“I don’t like Marmite” MFs admitting British food has too much flavoUr for them.
Not sure how you’d quantify it, but Britain definitely makes less of a thing of race than the USA does. There’s racism over there but it’s not a constant obsession.
I’m reminded of this cliché: European writers discuss class but forget about race, North American writers discuss race but forget about class.
I think the French phrase is, “North American and British writers discuss class and race, but forget about the correct ratio of garlic to olive oil”
Surely the French would say butter and not olive oil, right? Maybe olive oil is the Italian version. Although to suggest that Anglos would use any garlic at all seems too kind.
Garlic thrives in Britain, so it’s been pretty common in our cooking for the last 1000 years. It’s the stuff we import that we don’t use.
