Yep, you are right…we do have the most wonderful array of great food here in the US.

Ethnic food can be great…but you can keep the oriental…I first check to make sure all the neighborhood cats are accounted for (just kidding!!!)

I spent my childhood outside Baltimore…the steamed crabs/shrimp are to die for!!!

The results are in.

It’s a 36% drop.

http://www.usatoday.com/money/.....down_N.htm

Good thing I put in the “up to”.

On the other hand, I don’t think we’ve seen the full extent of the damage yet. Everybody is going to get really intent now on giving themselves a tax stimulus, and the war on small busineses has just begun.

I’d recommend to everybody .. DON”T DO THAT!!!

This article has me rethinking THAT theory!

You are so bad Steve! :- D

12 gauge Rage

Married to a Brit…but while I can find plenty to love about him…he can keep his food. I can’t think of anything more boring than Brit food. And he thinks our food is too sweet, has too much cheese, and too much fat.

Having said that, he likes nothing more that what he calls a “fry up”….chock full of grease! BTW…spotted dick is wonderful even though it is Brit food as well as fish and chips… ummmm!. I think its the cold water Cod fish that makes it so great. Try as I might I can’t seem to find cod that tastes like theirs over here.

From the beginning, you Yanks have been getting everything wrong. You have confused potato chips with crisps, and begun making silly little chips which you call French fries, thereby insulting England’s national food.

Let’s get a few things straight right from the start. First, only the English make real chips, just as only the Germans make real cars. The French make wine and know practically nothing about either cars or the potato. French fries are not real chips. Real chips are thick potato wedges that have been deep fried to a delicious, lovely, soft, warm, golden brown, and wrapped in heavy paper of white, cream, or brown colour. The deep fry is essential, because we want all the cholesterol we can get. Then the chips are sprinkled with salt and malt vinegar. The chip has nothing whatsoever to do with France or the French (or the Frogs, as they are officially called in England). Rather, chips are made and sold in fish and chip shops throughout Britain. These fish and chip shops, called chip shops, or chippies for short, are carryout food shops and England’s greatest national resource and treasure.

The things that Americans call potato chips are actually crisps. For some strange reason, in America the best crisps are always advertised and sold under brand names that are of German heritage. These German brands include Utz, Snyders of Hanover, and Kettle’s. Apparently Americans are somehow under the mistaken impression that Germans make the best crisps. However, this is a fundamental error on the part of the Americans, because, as previously explained above, the Germans make cars, not chips or crisps, and motor cars should never be confused with potato products. The best crisps are actually Walkers crisps, and of course Walkers crisps are English.

Walkers crisps are found throughout Britain. They are a popular pub snack, but are also sold in chippies and in food shops such as Tescos or Sainsburys, news agents, the off-license, and every place imaginable. Walkers serves its crisps in a sturdy, crinkly bag that is plasticized to impart softness and flexibility, with a rich colourful exterior and a silver foil interior. The empty packets are adaptable for use by commoners as condoms on the odd occasion. Ubiquitous empty Walkers crisp packets are found littering sidewalks, motorways, and railway stations across the land, a testimony to their indestructibility and popularity. Littering is, of course, an American tradition that was only recently exported to Britain as part of the deal for David Beckham and Posh Spice.

Walkers crisps come with a blue packet of salt attached, so that the consumer may salt his or her crisps to individual taste, thus according the ordinary British consumer a degree of freedom and pleasure entirely unknown to most Americans. Moreover, the American potato chip is generally to be found in only three flavours: barbecue, sour cream and onion, or regular––although Dr. Tom Frieden, Nerobama’s food and diet expert and recently appointed chief of the Center of Disease Control and Prevention, has announced that research is well advanced on the American soybean chip. Walkers crisps, on the other hand, come in one hundred flavours, including roast beef, baked beans, roast chicken, bacon, sausage, salt & vinegar, cheese & onion, prawn cocktail, pepperoni pizza, Heinz tomato ketchup, BBQ rib, cajun spice, chili & lemon, steak & onion, Worcestershire sauce, pickled onion, ready salted, tandoori, and egg roll flavours.

Perhaps the English piece de resistance is the crisp butty. Yes, it must be this artwork that really separates the English from the rest. This crisp butty is a sandwich made with white bread, generously slathered with butter, and tomato sauce, with crisps in the middle. The first sandwich was, of course, an English invention, and in the crisp butty the English have taken the sandwich to its ultimate level. Here again, English potato cuisine has soared to heights undreamed of by either the Americans or the German makers of pseudo potato chips.