What food represents where you come from?

[Chicklet]

Hastings has the largest land based fishing fleet in Europe.

they have, like, REALLY long lines then?

[Astro]

A dried out Yorkshire pudding with a bit of gravy on the side, a Fat Rascal from Betty's, a Barnsley chop, and a Pontefract cake.


(And that's for starters).

A veritable plethora of tasty goodies:

Barm cakes
Eccles cakes
Parkin
Crumbly cheese
Blood (black) pudding
Hot pot (oh yay)
Meat and potato pie
Tripe and onions

and so much more ;-)

I thought Parkin belonged to God's own country?

They are real troughers in Yorkshire.

When i moved to London I thought Londoners ate like sparrows.

Pie and mash (with closely guarded secret liquor recipe) represents London.

they have, like, REALLY long lines then?

[Maxine]

A cream cheese and smoke salmon beigal with pickled cucumber

[Trousers]

and I quote

" . . . . . . cowin' Bovril . . . . . . . "

[Katie Kicks Ass]

Lobby! or Oatcakes.

[geoff332]

hmmm aren't kiwi fruit asian?

The plant's native to China - and has spread around the world. But most of the horticultural development has happened in New Zealand - making them bigger and tastier.

if you're a kiwi... wouldn't you take some chocolate fish? mmmmm or maybe some pineapple lumps? yummy

We do a lot of unique sweets and biscuits. I find cadbury's chocolate here tastes different - probably because they use fresh, full cream milk in NZ (I find NZ dairy milk much closer to the mass produced swiss chocolates). And look at the list of varieties we (and Aussie) have, compared to everywhere else.

[Vegetable]

hmm food where im from..... Food poisening maybe.

[Bibi]

Grilled Zanzibar queen prawns on a salad plate, garnished/drizzled with lemon slices/mango chutney, on a bed of parsley. Accompanied by "Wali wa Nazi"

[Genevieve]

Lobby! or Oatcakes.

Echo!!.........that brings back memories, I still get oatcakes now and again in the supermarket where I live now, but it's years since I've had lobby!!

[~*~Saligal~*~]

The plant's native to China - and has spread around the world. But most of the horticultural development has happened in New Zealand - making them bigger and tastier.We do a lot of unique sweets and biscuits. I find cadbury's chocolate here tastes different - probably because they use fresh, full cream milk in NZ (I find NZ dairy milk much closer to the mass produced swiss chocolates). And look at the list of varieties we (and Aussie) have, compared to everywhere else.

Regarding the use of milk in Cadbury chocolate... I found this from their website (I went on a tour of the Tasmania factory a year ago and they mentioned these details).. not sure if NZ has the same formulae at their factory..

Chocolate is a recipe product and it is not surprising that there are different national preferences about the way chocolate ought to taste.
In Australia, there is a marked national preference for creamier milk chocolate, with the Cadbury Dairy Milk brand being the market leader.
Traditionally, dark chocolate is more popular in Europe. European dark chocolate has higher levels of cocoa solids and therefore tends to have a much stronger flavour than Australian dark chocolate such as Old Gold dark chocolate.
Australian (ANZFA) food laws are quite specific about what can and cannot be called 'chocolate'. Chocolate is defined as 'any product made from cocoa nibs, cocoa mass, cocoa, fat-reduced cocoa or any combination of two or more of these ingredients, with or without extracted cocoa butter and sucrose.' Chocolate must not contain less than 15% total dry cocoa solids, excluding cocoa butter. Milk chocolate must contain a minimum of 14% milk solids. Cadbury Dairy Milk with its rich creamy taste contains 27% milk solids.
Another important difference between recipe traditions of Australian and European chocolates is the kind of milk used to make milk chocolate. While many European manufacturers use milk powder, often mixed with whey powder, in Australia, the very best milk chocolate is made using fresh full cream milk.
It is the special flavours produced when fresh milk, cocoa mass and sugar are cooked together in the first stages of the chocolate crumb making process, that give Cadbury Dairy Milk milk chocolate its very special taste.

The NZ Cadbury site had the stats of the chocolate eating nations that was also mentioned in the tour I went on in Tassie:

"The biggest chocolate eaters in the world per capita are the Swiss, Scandinavians, Germans, British, and Belgians. Of the top 10 biggest chocolate eaters, only one country- Australia (7.5kg per year)- is not European. New Zealanders consume 4kg annually."

[Baruch]

A big tin of bakestones (that's Welsh cakes to you lot over the border).

[Whitebeard]

I thought Parkin belonged to God's own country?

Did you, perchance, mean county ??

They are real troughers in Yorkshire.

A delightful turn of phrase ;-) (can a word also be a phrase?)

When i moved to London I thought Londoners ate like sparrows.

And another.

Perhaps those White Rose toughies took some (Parkin that is) hostgage (beside all the pillaging and raping) during the War of the Roses !!!

[Astro]

Did you, perchance, mean county ??

Yes, got confused with the film by that name.

A delightful turn of phrase ;-) (can a word also be a phrase?)

Mmm, could ask David Bailey

And another.

Perhaps those White Rose toughies took some (Parkin that is) hostgage (beside all the pillaging and raping) during the War of the Roses !!!

Perhaps those Red Rose weaklings took some (Parkin that is) hostage.

[Whitebeard]

Perhaps those Red Rose weaklings took some (Parkin that is) hostage.

Nay lass, I'm sure they would have preferred to take the White Rose women than some poxy biscuity thing ;-)

[Katie Kicks Ass]

Echo!!.........that brings back memories, I still get oatcakes now and again in the supermarket where I live now, but it's years since I've had lobby!!

They're not oatcakes, I've tasted better bits of cardboard, you need to find a nice person in stoke to send you real ones every now and then, or come back and buy lots and freeze them.

[Steven666]

Erm, Mornflake oats. Only food that Crewe does of the top of my head.

[Villemo]

Also being from Norway, I would bring Lutefisk! (Imagine jellied lye fish)
This is guaranteed to make the rest of the guests flee the room, leaving the way open for me to sample the best from all over the world

[Jan in Notts]

A big pan of Scouse - the version we used to eat at home was made with a sheet of bacon ribs, split peas, lentils, potatoes, carrots and stock. I would have to have the meatless version now which I think would be called "Blind Scouse".

Alternatively the local chippy used to do a roaring trade of chips, curry and rice (haven't seen this in the Midlands or down south)- carbohydrate overload anyone?

[SteveK]

Gingerbread comes from Market Drayton (just up the road from where I grew up).

However if you want some scottish specialities, may I suggest Stornoway black pudding, Cockburn's haggis and some aberdeen butteries.... (thinking about them makes me both very hungry and homesick for my house in Inverness)

[Dutchginger]

Being Dutch: fresh raw herrings with finely sliced raw onion, carrot and onion mash with smoked sausage, and "beschuit met muisjes" Beschuit met muisjes - Wikipedia, the free encyclopedia

Having lived in Belgium for far too long: a big pot of mussels with belgian chips and mayonaise

And having lived in England for nearly as long now: any kid of old fashioned English pud: treacle tart, sticky toffee pud with custard, crumble etc etc etc