Remember, remember the Fifth of November The Gunpowder Treason and plot, I see no reason why Gunpowder Treason Should
Sussex By The Sea
Now is the time for marching Now let your hearts be gay Hark to the merry bugles Sounding along our way
Bonfire Night Food - Lewes Bonfire Night Celebrations
June 19, 2013 at 11:22 pm by v
BONFIRE NIGHT FOOD FOR THE CELEBRATIONS
I personally and believe that 99.9% of bonfire boyes or belles cannot go to a bonfire night meeting without either eating a decent burger or a hotdog, Not the crap you get out of a tin though.Its tradition like!, Bugger the pumpkin soup and the like, Yuk! Thats for lentil eating types! Bonfire Boyes and Belles eat proper bonfire night food.
Unlike celebrations such as Christmas and Halloween, Guy Fawkes Day is a uniquely British occasion and includes the bonfire night food, so there could be no better way of warming up whilst watching a fantastic firework display than with a hot, filling British sausage, hot dog, burger or a Jacket Potato and then washed down with a pint of local Harveys.
A 5,000 YEAR OLD FOOD STUFF
The term sausage, has its origins in the Latin word salsicius, meaning “prepared by salting” and reflects their importance in ancient times as a method of preserving meat and other food, but many experts believe the sausage was first invented by the Sumerians, in what is now Iraq, about 5,000 years ago.
Sausages became a favourite dish at royal feasts in the Babylonian, Roman and Greek empires and sausage sellers plied their trade in the aisles of Greek theatres. Appropriately, one Greek playwright, Epicharmus became so enamoured of them that he wrote a play “The Orya” or “The Sausage” in about 500BC.
These would have been dry sausages, similar to today’s salami rather than a fresh sausage that needed to be cooked. These used various different spices and herbs to preserve and flavour the meat and soon each country and region developed its own unique recipe. People in Northern European countries were able to create fresh sausages for cooking in the cold winter months and in summer would preserve fresh sausages by smoking them.
THE FIRST BRITISH BANGERS
It was probably the Romans who brought the sausage to Britain when they occupied the country around 2,000 years ago but the first reference to it comes in the 15th Century as “Salcicia”, a “sawsage”.
Many regionally distinct types of sausage have developed over the centuries, influenced by climate and availability of the raw ingredients.
Traditionally made using minced pork meat and whatever spices and herbs were to hand, the different recipes for making sausages become associated with the areas in which they originated.
In Europe, sausages tended to be named after cities, such as Bologna, named after the town of the same name in Northern Italy, Lyons sausages from Lyon in France and Berliners from Berlin in Germany. In Britain, sausage recipes have most commonly been named after the counties in which they were first created like two of our favourites, Cumbrian and Lincolnshire.
A BRITISH FAVOURITE FOOD
Sausages have become one of Britain’s favourite food stuffs and we eat over 300,000 tonnes of them every year. Rather than being just an everyday food stuff, sausages have had their royal fans too. Richard II is said to have been keen on them and Queen Victoria, being very particular, laid down a set of rules for the production of sausages in the royal household.
Strangely, sausages haven’t always been in favour with heads of state. The Roman Emperor Constantinus banned the eating of sausages in 320 AD as he believed they were linked to pagan festivals, although the ban was eventually lifted. Following that, in the 12th Century, Emperor Leo V decreed that all sausage makers should be “severely scourged, smoothly shaved and banished from our realm forever”. Unfortunately, details of what the sausage makers did to incur such wrath have not survived the passage of time.
Although the majority of sausages are still made of minced pork meat, there are now over 400 varieties made in Britain alone, using every combination of ingredients imaginable from beef and turkey to vegetarian fillings. With such choice available from your local butcher or supermarket, no-one will have any problem treating guests at their Guy Fawkes’s party on Bonfire Night with delicious, British sausages.
Sausages were nicknamed bangers during the Second World War because they contained so much water, they tended to explode with a bang when fried.
The longest sausage ever was 37 miles long and took a whole three days to make in Sheffield, South Yorkshire.
Sausages were divided into links for the first time during the reign of Charles I.
Legendary highwayman Dick Turpin moonlighted as a butcher, making sausages from the finest meats illegally hunted in Epping Forest.
Celebrities include Prince Charles, Elizabeth Taylor, Michael Caine, Roger Moore and Keith Floyd.
The Sumerians, who invented the sausage, were also the first to develop the art of brewing beer, A very good invention!
“I buy a pig,” the butcher said,
“And grind ‘er up complete,
Excepting for the nose and tail,
For they ain’t fit to eat.
That’s why I’m always broke,” he wept;
“I can’t make both ends meat.”
BONFIRE NIGHT BURGER
A burger is typically considered to be a variant on a sandwich involving a patty of ground beef. The name comes from the German city of Hamburg, something from Hamburg being “hamburger” such ground beef patties originating or enjoying early popularity there.
Originally these patties were known as “Ham Burger steak” (first mentioned in an American cookbook in 1891), and when this was put between bread or in a bun it was called a “Hamburger sandwich” By the mid 20th century both terms were commonly shortened to “hamburger” or simply “burger”
The Hamburger’s history is disputed. There is a description of something that is almost certainly similar in Roman texts. In Hamburg it was common to put a piece of roast pork into a roll in those days, called Rundstück warm. Perhaps an emigrant took the idea to the States?
There are two independent definitions of what differentiates a burger from a sandwich.
1.Burgers use processed meat, regardless of the type of bread.
2.Burgers use a “burger” bun, regardless of the filling.
Some fast food restaurants rely heavily on the hamburger sandwich. The McDonald’s chain of restaurants sells a burger called the “Big Mac” which is possibly the best known hamburger, and certainly the world’s biggest selling.
Another major fast food chain, Burger King, sells a burger called “The Whopper” These burgers are typically served with french fries.
Ingredients for a burger vary. In American restaurants, burgers are traditionally offered “with everything” or “all the way” or in some regions “dressed” which includes lettuce, tomato, onion, and often a pickle “pickle relish” or “hold the onions” with lettuce and tomato and maybe pickle and cheese (usually American processed cheese) but often cheddar, Swiss, or bleu, either melted on the meat patty or crumbled on top is generally an option and technically makes it a “cheeseburger” instead of a “hamburger”
Condiments are usually offered separately “on the side” most commonly mustard and ketchup, although mayonnaise and other salad dressings are popular, as are salsa and other kinds of peppers. Some restaurants offer hamburgers with bacon and guacamole, as well. Australian hamburgers generally include tomato, lettuce, cheese, and meat, with BBQ or tomato sauce as minimum, and can be optioned to include beetroot, onion, egg, bacon, and pineapple, aka “burger with the lot”
On your left was the world biggest burger weighing in at 15Ibs. Dubbed the Beer Barrel Belly Buster, the burger comes with 10.5 pounds of ground beef, 25 slices of cheese, a head of lettuce, three tomatoes, two onions, a cup-and-a-half each of mayonnaise, relish, ketchup, mustard and banana peppers, and a 36 ounce bun.
But now that has been beaten by the the world’s largest burger weighing in at a whopping 777 pounds, it took 14 hours to cook and ended up feeding hundreds. It was 3 feet thick and 5 feet in diameter, took more than 600 pounds of beef (about the size of a small cow), 30 pounds of lettuce, 12 pounds of pickles, 20 pounds of onion and a 28-inch thick, 110-pound bun!
Food for thought eh!
Are you hungry now . . he he !
THE HOG ROAST
Now for those veggies out there reading this, Look away now!
Man, hunter-gatherer, trekking through a fresh burnt out forest comes across a pig caught up and cooked and roasted in the fire. Food, always uppermost in his mind, he pulls apart the cooked meat. His senses reeling as he inhales and his lips and tongue touches and tastes the first Roast Pork. The crisp skin, the heady aroma, the taste. This was truly a mouth watering food experience and has stayed with us ever since.
These days the pig or hog is usually cooked on a spit and then the cooked meat is served in a bap with apple sauce . . . Yummy!
Bacon rolls are a big food favourite throughout the United Kingdom, especially if a nice dollop of HP Sauce is added. Rarely found on the menus of high class restaurants . . They don`t know what they are missing. Traditionally regarded as a good hangover cure, something to do with the chemicals in cooked bacon I`ve been told.
THE JACKET POTATO
This is not a favorite of mine but is with my lass, thats not to say that I dont eat them. It just seems more popular with women and veggies on bonfire night.
The baked potato has been a favorite in the UK for many years. In the mid 1800s, the potato was sold on the streets by hawkers during the autumn and winter months. In London, it was estimated that some 10 tons of baked potatoes were sold each day by this method. Bonfire Night was a traditional time to eat baked potatoes, A baked potato is served with the jacket on which means baked in the oven with the skin intact. It is cut in half then lined with butter and filled with fillings of your choice, such as tuna, baked beans, cheese etc, In fact anything you want really.
Chips are a French invention that has become an English tradition and is a very good standby for food on bonfire night. In the eighteenth century the first ‘pomme frites’ (fried potatoes/chips) were served. 1854 is thought to be the first mention of this food in Britain, when a leading chef included ‘thin cut potatoes cooked in oil’
More popular with the youngsters than us oldies, But is a good bonfire night food standby. Chips are one of our national treasures, and many consider this food to be one of our national dishes.
The extremely versatile pumpkin is not often eaten in other countries as a food or soup but as usual we brits like to be different, Often seen on bonfire night now. It has its origins in the Thanksgiving feasts, Along with other flavoured soups.
I think a pumpkin is better suited as a jack o lantern!
Better mention these as well to level the field out a bit, But have to say that I have never tried them or ever likely to either, In my mind chestnuts are not a bonfire night food stuff, but better suited on the end of a string as in the good ole game of conkers but hey ho!
The time honored tradition of roasting chestnuts and eating them is popular during most holiday seasons as a way of bringing family and friend’s closer together by being gathered around the fire or hearth.
Stick to my time honoured burger I think!
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