Pub Food

Discussion in 'Social Life, Food & Drink, Travel' started by itsstillmatt, Mar 29, 2009.

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The wild and the pure.
    I know I want some, but am unsure as to what it actually is. Any classics the Brit members, or pub familiar members could suggest?
     


  2. RyJ Maduro

    RyJ Maduro Senior member

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    I'm not sure about its provenance or authenticity; but when it's available, I prefer a Steak and Guinness Pie to the ubiquitous Shepherd's Pie.
     


  3. VKK3450

    VKK3450 Senior member

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    ^ two totally different things.

    Pub food is the British equivalent of American bar food, but less focus on sharing snacks (wings & skins) and more on fairly hearty but simple individual dishes.

    Typical pub food:

    Fish & Chips
    Sausage & Mash
    Pies
    Ploughman's Lunch
    Roasts (on a Sunday)
    A basic steak
    etc...

    These days there has been an influx of the "gastro" pub. Chefs trying to step up the pub game to a good restaurant level. Some do it well, most fail miserably.

    K
     


  4. redtree00

    redtree00 Senior member

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    Bubble and Squeak
    Australian meat pies
     


  5. BRITINLA

    BRITINLA Well-Known Member

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    I know I want some, but am unsure as to what it actually is. Any classics the Brit members, or pub familiar members could suggest?

    Cornish Pasty. I don't know if this is a regular item on pub menus, but it's what I have if I visit the King's Head in Santa Monica.
     


  6. ysc

    ysc Senior member

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    Pub food is a pretty wide church - like any bars they run from crappy dive up to very expensive so the food you get can be microwaved in the back or it can be prepared by a Michelin star chef, so obviously what you get depends but some dishes are fairly ubiquitous:

    Bangers (sausages) and mash
    Fish and Chips
    Ploughman's lunch (basically pickle, cheese some bread and various bits and bobs)
    Pie of some kind (steak and ale/kidney chicken and leek etc.)
    Fish pie
    Shepherd's/cottage pie

    when you head up market you tend to get better quality versions of these and then also more refined stuff, particularly whatever game and veg is in season prepared in almost a French style.
     


  7. Piobaire

    Piobaire Not left of center?

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    No pickled sausages and pickled hard boiled eggs?

    Battered cod, with crispy thick cut fries, dark malt vinegar. Hard to get better than that at a pub IMO.
     


  8. rnoldh

    rnoldh Senior member

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    I know I want some, but am unsure as to what it actually is. Any classics the Brit members, or pub familiar members could suggest?

    Can you even get some in SF?

    Here in Houston we had a place called the Richmond Arms where it was supposedly available. I haven't been there in years and I don't know if it's still open. They had the classic English pub food, but I have no idea how genuine it was.

    Our Houston hook-up was at a beer pub, the Flying Saucer, which had "Mexican" pub food!
     


  9. Huntsman

    Huntsman Senior member

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    Ploughman's Lunch FTW.

    I also adore (and make) little baby Lancashire Cheese & Onion pies, and Scotch Eggs. What about sausage rolls -- bangers baked in pastry, served with picalilly.

    +1 on the pastys, bangers, and fish & chips.

    Of course, brown sauce.

    ~ H
     


  10. Tardek

    Tardek Senior member

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    Get the sausage or the steak, and don't have the steak rare.
     


  11. ysc

    ysc Senior member

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    For the easiest pub style meal make yourself bangers and mash with gravy, I make this fairly regularly, you will need:
    Potatoes suitable for mashing
    Onions (say 4 large ones for 2-3ppl red ones are good too)
    butter
    proper sausages, not that frank crap
    some white wine or beer (proper ale, not bubbly lager)
    Stock cubes
    whole grain mustard

    Place a fairly decent chunk of butter ( I use about 1/5 or so of the standard pack we get here) at the bottom of a deep pan and heat it, dump in chopped onions and fry them till translucent but not caramelised, then drop the temperature to fairly low and let them chill like that for a bit, add the sock (premixed in whatever proportions are recommended), some of your beer or wine, some mustard, season to taste and let that all simmer for a few hours, the longer the better it should reduce and give you a nice thick gravy, taste and adjust seasoning/mustard/stock whenever.

    Simply cook the sausages however you like - grill is healthiest, pan probably tastes best, you are usually told not to pierce them as it keeps the flavour in but sometimes they pop if you don't so whatever you feel like.

    Boil potatoes peeled or not depending on taste, then mash with some milk or cream, a bit of cheddar cheese or even some diced chives if you are feeling pretentious.

    bang it all on a plate, pour on gravy and serve with green beans or whatever, and beer, proper ale or bitter.
     


  12. I<3Bacon

    I<3Bacon Senior member

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    +1 on the Scotch Eggs (not a cute euphemism for some sort of animal's testicles)
     


  13. Piobaire

    Piobaire Not left of center?

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    +2 on the Scotch Eggs. God, can't get them where I am, and boy they are nice to munch around midnight, in a 150 year old, or so, pub. I miss the pub of my youth [​IMG]
     


  14. GQgeek

    GQgeek Senior member

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    toad in the hole. I really like pub food.
     


  15. Flambeur

    Flambeur Senior member

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    When I am in London or Dublin, I live on Guinness + Shepherd's Pie or Fish and Chips.

    mmmm mmmm good.
     


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