06-09-2003 02:57									#31
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Yeah, had one kebab since i moved down south. Never again. I mean for a start they use pita bread, their chili sauce usually uses ketchup as a base, no mint sauce in sight and the chicken is marinated in something completely wrong (prolly out of jar). Suppose a Pakistani kebab (Manchester) from a Turkish one (Cambridge).

	06-09-2003 03:03									#32
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I once made the mistake of ordering a chicken doner kebab at a local place here in Suffolk.

I swear it was slightly out of date rat.

	06-09-2003 03:22									#33
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Yes, lightblue, the kebab in a naan bread does seem to be very popular in Manchester...everywhere else it is done in pittas...

	06-09-2003 03:31									#34
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Chips in pitta with burger sauce and a cold pint.

	06-09-2003 03:32									#35
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quote: Originally posted by Uber KruX RAAAAAAAAAAAAAAAAR!

Could you explain that a little more in detail?

	06-09-2003 03:39									#36
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quote: Originally posted by Starchild Chips in pitta with burger sauce and a cold pint.

Not something more haut cuisine like Mo Pho or whatever it was you were eating

	06-09-2003 10:03									#37
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Kangaroo fillets in paperbark with pepperberry sauce.

Barramundi grilled.

Penfolds Grange.

Jindi Brie.

	06-09-2003 12:08									#38
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I live in a city with no local culture. we have no local food.

	06-09-2003 12:14									#39
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quote: Originally posted by molly bloom Kangaroo fillets in paperbark with pepperberry sauce. Barramundi grilled. Penfolds Grange. Jindi Brie.

kangaroo fillets?

	06-09-2003 12:50									#40
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Not here in Logan, but in salt lake...Theres a resturant called "Star of India" which makes Northern Indian cuisine.

VERY good.

	06-09-2003 12:51									#41
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I like takoyaki.

	06-09-2003 13:48									#42
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Bury black pudding... :mmm:

	06-09-2003 16:25									#43
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In addition, my homemade niku jaga isn't half-bad, if tonight's foray is any indication.

	06-09-2003 16:38									#44
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growing up in southall i learnt about and tasted all kinds of food from the sub-continent. most indian food is vegitarian, and is very good

i remeber at uni one bloke (was half asian himself) challenged me to eat the hostest curry in the same time he did. i accepted, i took one mouthful and had to have a sip of beer, it was bloody hot, he took a mouthful and had to down his pint

	06-09-2003 20:09									#45
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quote: Originally posted by Provost Harrison Not something more haut cuisine like Mo Pho or whatever it was you were eating

The lovable duality that is me means I'm equally at ease eating exotic foods and talking about modern art as I am having a few pints and watching the football.

The doctors call it schizophrenia. They stopped saying that after I cut off their heads.

	06-09-2003 20:13									#46
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Memphis style Bar-B-Q! Some of the best stuff anywhere. Nothing like pork that has been smoked for two days and then smothered in sauce. Yum!

	06-09-2003 20:52									#47
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North Lincolnshire has produced nothing of any mention with regards to food, so I'll have to pass on this.

	07-09-2003 14:12									#48
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quote: Originally posted by MrFun kangaroo fillets?

Very low in fat and bad cholesterol, with a gamey taste similar to venison. Cooks quickly too.

Wallaby and emu are also to be recommended. Available at Queen Vic and Prahran markets.

Safeways used to sell peppered kangaroo fillets, burgers and sausages.

Yum yum.

	07-09-2003 14:28									#49
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Can't forget the world famous Eccles Cake can we!

quote: 500g flaky pastry 25g melted butter Nutmeg 50g candied peel 100g sugar 200g currants Back to top Prep time: 20 minutes Cooking time: 15 minutes Ready in: 35 minutes 1. Pre-heat oven to 425°f/220°c 2. In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted 3. Off the heat, add currants, candied peel, nutmeg and allspice 4. On a lightly floured surface, roll the pastry thinly and cut into rounds of about half a centimetre thickness and 10cm diameter 5. Place a small spoonful of filling onto centre of each pastry circle 6. Dampen the edges of the pastry and draw the edges together over the fruit and pinch to seal 7. Turn over, then press gently with a rolling pin to flatten the cakes 8. Flatten and snip a V in the top with scissors. Place on a baking tray 9. Brush with water and sprinkle with a little extra sugar 10. Bake in a hot oven for 20 minutes (425°f/220°c) or until lightly browned round the edges 11. Place on a cooling rack and eat. Unless you are a Pagan – in which case you should bury the cakes in the ground and curse them and their wicked ways.

	08-09-2003 17:56									#51
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Starryboy funny.

	08-09-2003 19:38									#52
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I miss Demon Dogs, which is a hot dog place under the Fullerton "El" station in Chicago. Best fries in Chicago, and the dogs were okay (though I miss those too).

I really miss Chicago style fries, which as basically just fresh cut fries, but I've never had them anywhere else.

	08-09-2003 20:26									#53
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Pachangas!!

It's a Californianized Mexican-food franchise...only four stores at last count. Unlike the overly fatty foods served at most Mexican places, the meat a Pachangas is all merinated and then cooked over open flames. No lard is used. All the vegies are fresh. And the tomatiyo sauce is indescribably delicious! It's low-fat, low-cal food that explodes with flavor!!!

I only eat there two, three or maybe five times a week.

	08-09-2003 20:32									#54
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quote: Originally posted by Zkribbler Pachangas!! It's a Californianized Mexican-food franchise...only four stores at last count. Unlike the overly fatty foods served at most Mexican places, the meat a Pachangas is all merinated and then cooked over open flames. No lard is used. All the vegies are fresh. And the tomatiyo sauce is indescribably delicious! It's low-fat, low-cal food that explodes with flavor!!! I only eat there two, three or maybe five times a week.

Now that sounds really good.

	08-09-2003 20:32									#55
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quote: Pachangas!!

Hasn't made it up here yet, but I'll keep an eye out.

I never understand that place Baja Fresh, which tries to make "fresh" mexican food... It tastes like crap, and is way over priced for the amount of food you get. Reminds me of El Pollo Loco...

	08-09-2003 21:39									#56
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Alberrto's is a locally owned Mexican food joint which is only found in San Diego. The food is good, dirt cheap, and is as authentic as having a Mexican guy run across the border to hand you your burrito.

Fins is a local California sea food place with a Mexican flair which is reall quite good. I love their fish tacos as well as the shrimp burrito. They also keep things healthy by not using the traditional fatty cooking methods.

	08-09-2003 21:44									#57
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There's a lot of good places down by the river there in Sac, and elsewhere.

I miss having a Cattlemans near by, closes one to me is in Livermore, and your in between two.

	08-09-2003 21:47									#58
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I'm really missing the 24 hour diner with the chocolate chip pancakes
oh well, at least now I have green drinks with bit of aloe floating in it...

	08-09-2003 21:50									#59
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quote: Originally posted by Japher There's a lot of good places down by the river there in Sac, and elsewhere. I miss having a Cattlemans near by, closes one to me is in Livermore, and your in between two.

Old Sac has some nice restaurants but... . At those prices I might as well go to San Fransisco.

	08-09-2003 21:56									#60
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quote: Originally posted by Park Avenue Bury black pudding... :mmm:

Looks like glazed dog ****.