Re: Foreign Parts
 

Wrong Guinness may have been but who knows with haggis. The Romans were reputed to have enjoyed a similar dish.

Guinness ( /ˈɡɪnɨs/ gin-is) is a popular Irish dry stout that originated in the brewery of Arthur Guinness (1725–1803) at St. James's Gate, Dublin.

Jim

Re: Foreign Parts
 

Sorry but Chips were introduced to England from France or Belgium depending on who you believe and they were thought to be a substitute for fish in the winter. Fried fish was introduced to England from Spain and Portugal by Jewish refugees. The marriage of the two was an English invention some say in London and other say from the north but it was about 1860 that the great British dish of Fish and Chips was created.

Re: Foreign Parts
 

The name Guinness may have originated in the brewery of Arthur Guinness but otherwise it's an English brew called Porterblack.

The original Porter brewery went out of business a long time ago, yet similar brews under the name of Porter keep popping up in all sorts of foreign lands.

Funnily enough I have heard Irish guys in Irish bars order a round of Porters or Porterblack on more than one occasion, so it's certainly no big secret.

Re: Foreign Parts
 

As I understand it the humble spud was first brought to England back in the days of Walter Raleigh and co.
If someone shortly afterwards hadn't tried chopping them up and frying them, then I'll eat hay with a cuddy.

No doubt spuds in their various forms together with lord knows how many types of fish have been getting served up since Adam was a lad,
but I doubt that the English version of fish and chips originated in Spain, especially as even now, decent N. Atlantic Cod is as rare as hens teeth down there and the Spanish version of Cod , I wouldn't even serve to my dog.

Re: Foreign Parts
 

How long have you lived in Spain without having heard of pescaito frito? :blink:

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Not the same thing, they often use hake or something similar.
Not a patch on N.Atlantic Cod.

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Yeah you forgot to mention a pretty vital element to that! It was actually introduced by Sephardic Jews fleeing religious persecution in Spain!

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Yes but they seemed to have left Spain by 1600 or so which is somewhat before the, " fish and chip" period.

A tenuous history could be as follows

No one knows precisely where or when fish and chips came together. Chips (pommes frites) had arrived in Britain from France in the eighteenth century. The first mention in 1854 was when a leading chef included ‘thin cut potatoes cooked in oil’ in his recipe book, Shilling Cookery. Around this time fish warehouses sold fried fish and bread, with mention of them in Charles Dickens’ novel Oliver Twist published in 1830.

Four years ago there were definite claims from the Spanish side but these seem to have died out now.

I suspect we will never really know unless we get a time machine. Any takers?

Jim

Re: Foreign Parts
 

If we are gonna get technical the fish part was the part the Spanish Jews brought to Britain, fish and CHIPS only really came into force by the 19th century which technically makes it a British thing.
You wait, someone will come along and say that Chicken Tikka Masala is a British invention and the Indians would ever eat it!

Re: Foreign Parts
 

Eat hay with a cuddy Dick..they didnt have the oil to fry them!

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Loads of fat though to do exactly the same job, as many did until not so long ago,......maybe still do ?.....

Tastier as well,... though I'm not sure about all the calories.

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I read somewhere that 95% of Chinese recipes originated in London and they had very few of their own when they first came over and started up.
How accurate that is I have no idea,... possibly some originated in San Francisco ?

No idea about Chiken Masala and the like,... but who knows ?

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All the chip shops in Lancashire when I was growing up used lard for frying - as did my mother, at home.

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They had animal fat though.

Rosemary

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It was claimed by Glasgow for years, they even tried to say it was a D.O and needed protecting but dishes almost identical in their make up, but without the bullshit, in the Punjab and other areas of Northern India. For those who actually enjoy PROPER Indian cookery its very similar to Butter Chicken.... only not as nice!
As to the Chinese food thats a bit harder, many are Cantonese recipes, for the same reason that most Indian food in this country has its origins in Bangladesh, the influx of immigrants and they were adapted to whatever country they were cooked in as many would not have access to the ingredients they would have back home. The best Chinese outside China (Hong Kong) I have ever had was in Australia.