Fluo posted:

Yeah, fun fact Cornish Pasty as the same area protection Champagne has so they can't be called Cornish Pasties outside of Cornwall.

Demonachizer posted:

It is hilarious how much better french cuisine is.

the great deceiver posted:

i completely believe you but perhaps you'd like to journey to gold rush country in northern california and inform the establishments of this law. everybody just calls them cornish pasties. you should feel special because it is like literally the only part of the US where anyone even knows what the gently caress a cornish pasty is let alone can purchase one

the great deceiver posted:

i completely believe you but perhaps you'd like to journey to gold rush country in northern california and inform the establishments of this law. everybody just calls them cornish pasties. you should feel special because it is like literally the only part of the US where anyone even knows what the gently caress a cornish pasty is let alone can purchase one

quote:

Jamón
There are four grades of jamón ibérico, categorised primarily by the diet of the pigs. The curing process remains the same, but the length for which they are aged will differ with the lower grade hams receiving little more than a year of hanging and the very best up to four years.

The age difference can be seen in the finished result with the flesh of the younger hams having a lighter pink colour and those of older hams being a deep, ruby red. The taste too is very different with the acorn richness of the jamón ibérico de bellota lingering on the palate like a fine wine.

Jamón ibérico de bellota
From pure Iberico pigs fed on a diet of acorns during the Montanera and granted DO status. These hams are aged for at least three years before being released and often labelled 'reserva' and 'gran reserva' to denote their age.

Jamón ibérico de recebo
Fed on a diet of cereals and acorns and aged for at least three years.

Jamón ibérico cebo de campo
Free range, but fed only on a diet of cereals.

Jamón ibérico de cebo
Commercially reared pigs fed on a diet of cereals.

It is also worth sampling these excellent Serrano hams.

Jamón de Trévelez
Produced from white pigs which have been fed on commercial cereals, this is still a very fine ham, which fans say has a sweetness that comes from the climate in which the pigs are reared.

Jamón de Teruel
The first jamon in Spain to receive DO status, these mountain hams must be aged for at least 12 months after curing before being sold.

Embutidos
Worry not, the rest of the pig is not wasted and these other cured products are also well worth seeking out.

Chorizo de cerdo ibérico
A cured sausage made from chopped pork, pork fat and paprika. There are hundreds of regional varieties, some containing garlic and herbs.

Lomo de cerdo ibérico
The cured tenderloin of the pig. Seńorio De Montanera make a stunning version covered in lard made from the fat surrounding the pig's kidneys.

Salsichon de cerdo ibérico
Another sausage, cured for at least four months.

Morcon de cerdo ibérico
A larger, less well known sausage cured with herbs and spices.

proof of concept posted:

don't listen to that guy, he probably thinks the same thing about dumb mundane poo poo like cheddar cheese lol who gives a gently caress what english people think?

Nigel Farage posted:

Cumberland sausage.

a pipe smoking dog posted:

I once read a story where the south east of england was flooded by global warming and when they tried to flee the rest of the country shot all the cockneys and other marsh dwellers.

that was a good story and I guess my point is gently caress jellied eels and jellied eel eaters.

Nigel Farage posted:

Its true Cornish pasties are PGI protected as is Melton Mowbray pork pies, Newmarket sausage, Stornoway black pudding and Cumberland sausage.

You CANNOT use the geographical name if its not produced there.

Nigel Farage posted:

Its true Cornish pasties are PGI protected as is Melton Mowbray pork pies, Newmarket sausage, Stornoway black pudding and Cumberland sausage.

You CANNOT use the geographical name if its not produced there.

Nigel Farage posted:

Its true Cornish pasties are PGI protected as is Melton Mowbray pork pies, Newmarket sausage, Stornoway black pudding and Cumberland sausage.

You CANNOT use the geographical name if its not produced there.

Fluo posted:

America does its thing and why EU tends to just ignore them. It's like a circlejerk if you don't want to play ball you don't have to. It's mainly for trading inside the EU so when you're buying $1,500 leg of Jamón Ibérico you know its smoked the proper way, from the proper pig and such. It's extremely helpful with the inferior Chinese truffles that you'll see some places try and flog off as European. It's all about the words they don't use rather than the ones they do.

Demonachizer posted:

Jamon Iberico shouldn't be smoked, it is salt cured.

david... posted:

as a british poster i call for the ban and death of posters nigel farage shirley crabtree and that other dumb guy with the fawlty towers avatar because theyre dumbshits

proof of concept posted:

loving lmao at any british people who think their tiny laws from their tiny country amount to poo poo literally anywhere else on the planet in 2015

Nigel Farage posted:

Fluo posted:

theres alot of fawlty towers avatar people which one you mean

Nigel Farage posted:

Nigel Farage posted:

Pies and mash with eel water parsley liqour and some jellied eels.

I was at M.Manze's Tower Bridge Road.

Real English grub only.

None of your foreign American muck here.



simply divine

Robo Reagan posted:

thank god its been like 3 weeks since some limey cocksucker posted his disgusting looking food i was hoping someone else would do it again soon

Nigel Farage posted:

And that was me...

david... posted:

all of them but mostly the worst one i dont remember his name but hes all like trying to be super british and it makes me uncomfortable

Mange Mite posted:

I think he was banned, and is now rereged as the op

Nigel Farage posted:

Its true Cornish pasties are PGI protected as is Melton Mowbray pork pies, Newmarket sausage, Stornoway black pudding and Cumberland sausage.

You CANNOT use the geographical name if its not produced there.

Mange Mite posted:

I think he was banned, and is now rereged as the op

Rambling Robot posted:

What rubbish is this, i make my own Stornoway black puddings, and that is what i call it. Stornoway black puddings.

Jimbo Jaggins posted:

Really loving angry and the egregious waste of eels those cockneys partake in

cram me sideways posted:

never had jellied eel what it taste like

i eat a lot of gross poo poo like tripe and kidneys so hosed up eels is extremely my poo poo