>>23353897"British" food" is a misnomer anyway.
We have a startling array of regional dishes nobody ever talks about.
Local sausages with idiosyncratic spice blends, a million ways to use offal, cheeses upon cheeses, highly particular breeds of cow prized for their meat, local varieties of pies and pastries, and a million desserts, most of which you probably assume are American, but which are probably originating from like, Tudor England.
Also, we literally raped three continents for spices, and everybody seems to think we never used them.
Lmao.
The main commonality is that British food tends to prize quality ingredients, and good fundamentals.
We have absorbed most of the practical bits of French cooking, but left the nonsense and the swamp creatures off the menu.
And we stole spices from everybody.
Thing is; most of our empire-building was done Post US revolution.
So all the neat internationally sourced ingredients that became staples over the course of our civilization were introduced largely after you guys left.
I
