And it is far better to cook new potatoes in the English way — that is, boiled with mint and then served with a little melted butter or margarine — than to fry them as is done in most countries.Then there are the various sauces peculiar to England.No doubt the list could be added to, but here are some of the things that I myself have sought for in foreign countries and failed to find.Tags: Reflective Essay On Personal And Professional DevelopmentEssay About Relationship With ParentsFun Essay PromptsTrigonometry Solved Problems Trigonometric EquationsUic Online Thesis SubmissionTeaching Cause And Effect Essay WritingLatest Research Papers In BiochemistryPros Of School Uniforms Persuasive EssayEssay Fly Lord Symbolism95 Thesis In Todays Society
And yet it must be admitted that there is a serious snag from the foreign visitor’s point of view.
This is, that you practically don’t find good English cooking outside a private house.
Also innumerable kinds of biscuit, which exist, of course, elsewhere, but are generally admitted to be better and crisper in England.
Then there are the various ways of cooking potatoes that are peculiar to our own country.
There are two major types of cooking method which is Moist Heat Method and Dry Heat Method.
Moist Heat Method refers to a technique that involve of liquid in cooking food.South of, say, Brussels, I do not imagine that you would succeed in getting hold of a suet pudding.In French there is not even a word that exactly translates ‘suet’.Both of these are due of fanatical minorities who will need a lot of quelling, including extensive legislation.But there is one point on which public opinion could bring about a rapid change for the better: I mean cooking.And finally, I would like to put in a word for English bread.All the bread is good, from the enormous Jewish loaves flavoured with caraway seeds to the Russian rye bread which is the colour of black treacle.We have heard a good deal of talk in recent years about the desirability of attracting foreign tourists to this country.It is well known that England’s two worst faults, from a foreign visitor’s point of view, are the gloom of our Sundays and the difficulty of buying a drink.The French, also, never use mint in cookery and do not use black currants except as a basis of a drink.It will be seen that we have no cause to be ashamed of our cookery, so far as originality goes or so far as the ingredients go.