LEGEND Food Porn

[Londoner]

It’s a Flapper, one of Claridge’s signature cocktails.

2 Claridge’s Cocktail Recipes to Try Now

Crafting almost 36,000 cocktails every year, Claridge’s knows a thing or two about good tipples. Starting out as a single 'drinking parlour' in 1856, the

www.countryandtownhouse.com

Not included with the breakfast, sadly, but I’m an alcoholic.

 

[shovelpass]

My previous picture was of a posh Full English, from Claridge’s Hotel. Here’s a more standard one, from the pub this morning:

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Sundays full English.

If it doesn't have black pudding, it's only pretending to be a full English IMHO.

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So what's your morning like after eating this? A nice long walk, or are you napping?

 

[RamUK]

So what's your morning like after eating this? A nice long walk, or are you napping?

I'm not a napper, tbh, so I'm out with the dogs and I'll convince myself a long walk will clear my arteries out.

Much though I love a full English, I probably only have one every couple of months.

It’s a Flapper, one of Claridge’s signature cocktails.

2 Claridge’s Cocktail Recipes to Try Now

Crafting almost 36,000 cocktails every year, Claridge’s knows a thing or two about good tipples. Starting out as a single 'drinking parlour' in 1856, the

www.countryandtownhouse.com

Not included with the breakfast, sadly, but I’m an alcoholic.

I'm guessing you're joking, but I am.

2024 was my first year without alcohol since 1979

 

[Londoner]

I'm guessing you're joking

Of course.

I enjoy a drink - who doesn’t? - but I know when to draw the line.

But a good champagne cocktail works wonders with rich food - cleanses the palate - try it! Kir Royale is a classic aperitif, and with good reason.

Sparkling wine works wonderfully with fried food; try fish and chips with champagne, for example.

 

[RamUK]

But a good champagne cocktail works wonders with rich food - cleanses the palate - try it!

That wouldn't be wise mate!

I've drunk enough alcohol for several lifetimes.

 

[Londoner]

That wouldn't be wise mate!

I've drunk enough alcohol for several lifetimes.

Fair enough. I’ve had a few drinks over the years, too.

We should take these American lightweights out for a proper session one day.

 

[Selassie I]

LOL @Londoner

Bring it on champagne boi !

 

[Selassie I]

Just finished these chicken parm stuffed peps...

 

[Selassie I]

Hey... Bruddas from across the pond,

My British friend's brother just came over here and brought me some goods straight from the store on the bag. Any of this look familiar to you?

Cause I've never had any of this. The Kit Kats have caramel in them and the Pringles are Paprika flavored. WTF???

 

[HX76]

Mr Kipling are exceedingly good cakes. I have an M&S food below me where I live. It's good and bad in equal amounts.

I recognise all of those and would eat them all (possibly in one sitting) although I've never been a big fan of Pringles. Enjoy.

 

[Memento]

Hey... Bruddas from across the pond,

My British friend's brother just came over here and brought me some goods straight from the store on the bag. Any of this look familiar to you?

Cause I've never had any of this. The Kit Kats have caramel in them and the Pringles are Paprika flavored. WTF???


View attachment 69353

Hey, WHERE THE HOLY FUCK ARE THE MARS BARS?!!!

 

[Londoner]

Hey... Bruddas from across the pond,

My British friend's brother just came over here and brought me some goods straight from the store on the bag. Any of this look familiar to you?

Cause I've never had any of this. The Kit Kats have caramel in them and the Pringles are Paprika flavored. WTF???


View attachment 69353

Had all of those over the years.

Don't you get paprika Pringles in the US? Don't worry - they aren't spicy in the slightest.

 

[Selassie I]

Had all of those over the years.

Don't you get paprika Pringles in the US? Don't worry - they aren't spicy in the slightest.

Never even heard of Paprika flavored Pringles.

Spice heat level tolerance for me is unlimited. Not much is too hot for me.

 

[Londoner]

Not much is too hot for me.

Good to see another heat fan. I can eat a whole Carolina Reaper raw.

 

[RamFan503]

Don't worry - they aren't spicy in the slightest.

Yep. George is a real spice wuss. Shrivels up at the sight of an Anaheim chili.

 

[Selassie I]

This was my breakfast this morning. Picked them right outta my garden. I grow much hotter varieties than pic'ed here.

Stu is trying to make a funny when he poo-poos my love of spice. He knows better than that. Most people cannot eat and enjoy the level of heat that I do. Many of the super hot peppers that are grown nowadays are hot enough to keep all enjoyment away from almost all who eat them, so they need to be diluted downn to find the enjoyment tastes.

 

[Londoner]

Do American curry houses make properly hot curries? I love a British speciality called a phall, which is far too hot for most people.

 

[Selassie I]

I like using the super hot varieties when I make boiled peanuts. They work very well ar providing a high level of heat to the peanut shells... but somehow they are perfectly diluted enough to make them extremely enjoyable. It truly makes my boiled peanuts the second most addictive thing on the planet... you simply cannot stop yourself from eating them.

Otherwise... the super hot like the Reaper need to be used carefully so as not to completely overpower all tastes and enjoyment. I can definitely eat them whole/raw... but that not the same as enjoying them. But those super hot can be put to excellent use. @RamFan503 uses some of the super hots in his sauces... he knows their value more than most.

 

[Selassie I]

Do American curry houses make properly hot curries? I love a British speciality called a phall, which is far too hot for most people.

You have to ask them to make it like they would make it for themselves. Many of them don't believe it when you ask for this because it really is too hot for most humans... but I convince them to do it for me and I assure them that I will pay extra if it's too hot for me.

My son's In-Laws live in Mexico. When we visit them there they love to take us to real authentic Mexican restaurants where they obviously love the spice too. Most of the local restaurant owners are very surprised when they see an "gringo" like me enjoying their highest levels of spice.

It happened for me because I grew up in Hawaii and I was given extremely hot and spicy dishes from our Asian neighbors. My Dad used to like to prank me as a little kid by slipping some extremely hot peppers into my food when I wasn't looking. As time went by... he said I would just eat whatever it was and didn't even notice the heat. It happens over time for those of us who really enjoy extreme heat.

 

[Faceplant]

I am a heat seeker myself. Make my own hot sauce and errrthang. I usually just use habanero and chili peppers as the heat and add pineapple or mango to the ferment along with onion, garlic, shallot, etc. Occasionally I will use reaper when making a more nuclear batch, but the habanero is the tastiest pepper IMO.

I usually ferment at least 3 weeks before blending. My friends and neighbors always take at least 2 bottles each, so I'm perpetually in some stage of the ferment, haha. We go through this stuff.....