10 British Foods That People From Other Countries Find Gross

AUTHOR: Ben Rice

Britain is known for its rich culinary history, but some dishes may seem rather peculiar to outsiders. Here's a look at 10 nasty British foods that locals eat and love. From jellied eels to Marmite, these traditional recipes might make some cringe, but they're beloved by many Brits. Dive into these unique tastes and explore a side of British cuisine that's rarely seen!

1. Boiled Vegetables

"Over-boiled veg gets my vote," offers our first Brit. Vegetables can be wonderful morsels of joy when prepared right. The U.K. has two main forms of vegetable treatment — from a can or nuked beyond recognition.

Of course, you can relax if you find that rare spot where the chef learned how to cook (or is from) abroad. However, catch a dingy pub on the wrong day, you will get soft, boiled cabbage, mushy carrots, and don't even get me started on boiled cauliflower.

2. Jellied Eels

Sometimes, a dish's name may not reveal the depths of the ingredients' despair, but thankfully, jellied eels are not that dish. Anything with jelly and eels in its title should be self-explanatory. However, those who dare will discover boiled eels, cooled down and set in the same gelatinous eel liquor their boiling created. The result is a clear, glassy jello with boiled eel suspended therein — you have been warned.

3. School Dinners

"Primary school dinners on those all-in-one yellow and green trays," says a commenter with bad school memories. I was lucky to eat cold sandwiches daily at my primary (elementary) school. Those assigned to the warm dinner list received what can only be described as children's prison food — served on a yellow prison tray. "Ours were beige yuck," describes another survivor.

4. Curry Takeout Side Salads

I like to imagine ingredients propelled to different echelons of a culinary afterlife. Wagyu steak is Heaven; school dinners may be Hell. However, if there is a Purgatory, it is occupied by sad little onion side salads in plastic bags that we get with our Indian takeout. A kindred poster sums this pouch of disdain with poetic realty. "The e.coli sampler pack," says the non-fan.

5. Piccalilli

Not to be confused with Piccadilly Circus in London, I consider Piccalilly a British cousin to the equally foul American ambrosia. A combination of sharp-pickled cauliflower, zucchini, and onions in a vomit-colored sauce made yellow with mustard powder and turmeric; piccalilli is served with luncheon meats or cold cuts. If I never see it again, it will be too soon.

6. Haggis

North of the border in Scotland, people like to eat sheep's stomachs filled with ground heart, liver, and lungs mixed with oatmeal and flavored with whisky. Scots people are proud of this anything-but-delicate delicacy, but there is a good reason you can only get it in Scotland. I don't see this catching on in Italy.

7. Salad Cream

It hurts me to even write about some of these ingredients, as many are my idea of culinary Hell. However, I must also be brave and blow the whistle on these things, if anything, to warn the innocent U.K. visitor. Salad cream is a sugary, vinegary version of mayonnaise that some heathens use on salad — think ranch dressing past its sell-by date.

8. Liver and Bacon

To most Brits, organs are something you hear in an Anglican church on a Sunday, not something one eats. There are ways to make organs sing, though the British are still searching for the right note.

A bum note is liver and bacon, which may look like goulash or stew, though there is one problem — it contains over-cooked, rubbery liver.

9. Pickled Eggs

Need we even discuss this monstrosity? You will find huge jars of these aberrations in fish and chip shops or behind pub bars — hard-boiled eggs pickled in spiced white vinegar that cure for two weeks before unleashing their sting on the eyes of any unfortunate passer-by. Never mind Devilled eggs — these are the Devil's eggs.

10. Marmite

The strange thing about Marmite is that 50% of you will enjoy it, while the rest will run a mile at any suggestion. Marmite is a sandwich spread made from concentrated yeast extract — a byproduct of beer. I have this spread on toast and butter every morning — my son is the same.

I can only describe it as thick, beef-flavored syrup with a sweet, umami finish. However, others cannot endure its powerful aroma. Even Marmite's marketing campaign says, "You either love it, or you hate it."

(Source: Reddit).

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