I also had this on tape! It was where I learned about the concept biscuits and gravy. Except for I didn’t actually learn what they were for another 10 years.
It made sense to young me that when Simon opened the sewer it would smell like digestive biscuits smothered in Bisto.
You make it sound like the UK was bankrupt because of their own mismanagement. They were basically repelling an invasion for years while being the USA’s stepping stone into the European theatre.
Acting like it’s noble to build up the country of the destroyed enemy, but not assist the ravaged ally in the same way is really odd.
Significantly? One is thick and fluffy due to a couple of extra ingredients and one is thin and light. They’re basically the same thing base ingredients, prep and cooking method wise.
Gaufre de liège. I made a very authentic version once, involving making a brioche type dough over a few days, giving time to rise and for the perle sugar to rest. Best waffles I’ve ever had, but so much trouble.
I haven’t found them outside Central Europe and miss them so much I have been thinking about making that dough again…
I do agree, but its also kind of an amazing thing. I know this meal was made by a corporation for profit, but there was still a farmer that made the contents and a chef somewhere along the line cooked it before it was packaged. You might be missing the personal interaction with them, but there were still a lot of humans involved in bringing that meal to your table.