It was too late to do anything but explore the mall a little so we did that and found a grocery store and got a few drinks to take back. It is so fun to look at different supermarkets. The drinks alone were so different I could spend 20 minutes looking at them. I got a Scottish soda with a cult following called Irn Bru.
It was pretty darn good. Kind of like a fizzy sweet tart. We also tried a new drink called Coke Life. It has stevia and half or 1/3 of the sugar in regular Coke. It was good and I hope America gets it because it is a little less evil than regular Coke.
There were tons of drinks with either currents or elderflowers added to it. England seems to love these ingredients because they put them in all kinds of things. I need to try this because it seems popular.
They do seems to have a lot of healthy breads for less money than America but with the exchange rate of pounds to dollars it is hard to tell. I do love that there is very little High fructose corn syrup and GMO products here. There are a few recognizable brands here, like cereal, but I am not sure if they are made with the GMO corn and wheat like in America so I am just avoiding them. I don't need the carbs, anyway.
One of the most fascinating differences was that the eggs were sold on the shelf instead of the refrigerator. They vaccinate the chickens here against salmonella so they are able to do that. They probably do not wash the eggs either which is better to keep the eggs fresh. The different kinds of eggs available was also a surprise. They had several different kind of chicken eggs, not just white or brown, but different breeds.
They also had duck eggs for sale, You definitely do not see that in America grocery stores.

They also seem to mostly sell them in 6 packs not by the dozen.
The abundance of organ meat, different kinds of animal fats like duck, goose and tallow are also readily available. This is so awesome for a cook who wants to try new things. Let me tell you...Potatoes cooked in duck fat is AMAZING!! The next installment will contain restaurant details and tales of our site-seeing.
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