beer hungry? the best of pub grub
Clubs of America | Sep 28, 2010
Colorful language isn’t a problem for the inventive British, and the names they have for their local “pub grub” is proof. On my first time-ever trip to the U.K., my head spun at the variety – not to mention the names. Heres some dining tidbits from your favorite beer of the month club.
Bloaters are not something found floating, but rather a smoked fish dish grilled in rich butter, which was my immediate favorite.
That is, until I dove into a serving of Bangers & Mash. The bangers are sausages, and they are served with mash (mashed potatoes), both having been fried in bacon grease. (I understand there is a British wresting tag team by that same name!) So good . . .
Speaking of bacon, it’s really not called bacon in the U.K. I have no explanation, but they call it Streaky Rashers – incredibly good, in spite of the visions in my head.
Cock-A-Leekie is, thankfully, worlds away from what you may think. But I found it to be an “uncomfortable” dish made with chicken, leaks and prunes. (Why does that make me think of Streaky Rashers?)
Cabbage is mixed with potatoes and fried until brown and crusty, and called Bubble & Squeak. (The name assuredly comes from the aftereffects of consuming this meal.)
I appeared haggard after dining on Haggis. This dining choice, made with sheep heart, liver, offal (pronounced “awful”), suet and oatmeal, will never again pass the lips of this writer. (I found it be both awful and offal!)
Another “thumbs down” experience was Clotted Cream. Fresh milk is allowed to stand unrefrigerated for 24 hours, then heated slowly and cooled before serving. (Perhaps it was the stout that made me ill?)
A sponge roll stuffed with strawberry jelly and served with hot custard is aptly titled Dead Man’s Leg. (Just close your eyes and eat.)