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Dna8, Creoda, Armenian Bishop+, renaissance12, Duffmannn, Naima
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I'm super hungry now.
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It's quite good in my opinion; the meat pies, stews/casseroles, pastries and desserts in particular. Very wholesome.
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I fucking love this place. Found in New England and the American South. Their pot roast?
A lot of what they call "Irish restaurants/pubs" in the US actually serve pan-British cuisine.
This place in Denver unfortunately closed down:
Another place in Denver:
This is in Chiang Mai, Thailand:
'The English Department' Restaurant (Closed) in Mumbai, India:
Only butthurted clowns minuses my posts. -- Лиссиы
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English Breakfast is really great, I had it daily in a Hotel at Fuerteventura with almost exclusively British Tourists.
But I really wonder how can you eat it daily and not become fat?
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I do agree that the English breakfast is great, but everything else... Nope.
In fact, they seem to feel the need to add "yellow cheese" and unnecessary "creams" to everything, including hummus and guacamole. It's as if everything needs to be heavy and tasteless.
PuntDNAl k15
Mother: Polish + Norwegian + Austrian + French @ 0.923102
Father: Karelian + Polish + Romani + Mozabite_Berber @ 5.277415
Me: Lithuanian + Mordovian + Bosnian + Spaniard @ 2.190271
MDLP World
Mother: 85.80% German_V + 14.20% Russian @ 1
Father: 73.10% Croatian_V + 26.90% Roma @ 4.65
Me: 94.70% Croatian_V + 5.30% Roma @ 1.61
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On the subject, solid edible chocolate is pretty much a Dutch and English invention.
New processes that sped the production of chocolate emerged early in the Industrial Revolution. In 1815, Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness.[14] A few years thereafter, in 1828, he created a press to remove about half the natural fat (cocoa butter or cacao butter) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality. This innovation introduced the modern era of chocolate.[20]
Fry's produced the first chocolate in solid state in 1847, which was then mass-produced as Fry's Chocolate Cream in 1866.[27]
Known as "Dutch cocoa", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in 1847, English chocolatier Joseph Fry discovered a way to make chocolate moldable when he mixed the ingredients of cocoa powder and sugar with melted cocoa butter.[23] Subsequently, his chocolate factory, Fry's of Bristol, England, began mass-producing chocolate bars, Fry's Chocolate Cream, launched in 1866, and they became very popular.[27] Milk had sometimes been used as an addition to chocolate beverages since the mid-17th century, but in 1875 Swiss chocolatier Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestlé with the liquor.[14][20] In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the conching machine.[28]
Besides Nestlé, a number of notable chocolate companies had their start in the late 19th and early 20th centuries. Rowntree's of York set up and began producing chocolate in 1862, after buying out the Tuke family business. Cadbury was manufacturing boxed chocolates in England by 1868.[14] Manufacturing their first Easter egg in 1875, Cadbury created the modern chocolate Easter egg after developing a pure cocoa butter that could easily be moulded into smooth shapes.[29] In 1893, Milton S. Hershey purchased chocolate processing equipment at the World's Columbian Exposition in Chicago, and soon began the career of Hershey's chocolates with chocolate-coated caramels.
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