Regarding the origin of slow-cooked smoked meat in America, would this have been as a result of knowledge the slaves brought with them from their homelands? Given the African climate, surely a way of extending the life of raw meat would have been developed by the native population?
When on detachment to Barksdale AFB in 1979, I certainly recall a meal in a 'Louisiana smoke house' just outside the base. Rather a rough and ready place, lacking much in the way of fancy furniture and fittings, but the ancient black woman who ran the place produced some very tasty food.
On the topic of old black guys, can any of our US PPRuNers confirm whether old Charles Baker is still with us? A few years ago he celebrated his 60th year as barman at the Barksdale O Club. Pilots who first knew him when they were lieutenants would later come down to chat with him as multi-starred generals!
British food? Often dull, bland and unimaginative. In 't North they still eat the unmentionable parts of animals which civilised folk scorn. And as was once said, to eat well in Britain one needs to eat breakfast three times per day!
British Railways dining cars served appalling food back in the 1950s and 60s - Brown Windsor soup, turbot, boiled silverside and bread-and-butter pudding. The buffet car sandwiches - two slices of thin white bread, cheap margarine and a few scraps of ham - gradually developed a dihedral angle proportional to their staleness as the train slowly chuffed its way to destination.
Thank heavens for the Chinese and Indian restaurants which appeared in increasing numbers during the 1970s!
Portion sizes? Try finding a 'light lunch' in a pub these days....
