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    From The Guardian: In case you are interested, I explained the mechanics of how growers' PR firms plant these kinds of perennial scare stories in the gullible press back in 2006 in VDARE.
  • @stillCARealist
    That was the WSJ. They really enjoyed publishing the Manhattan addresses of crop subsidies.

    https://citylimits.org/2011/12/05/earning-farm-subsidies-on-the-upper-east-side/

    This is from 2011. From the article:

    "One New York millionaire who receives subsidies is Mark Rockefeller, who received the eleventh-highest amount in the city in 2010. Rockefeller, the son of former governor Nelson Rockefeller and the chairman of the board of the National Fish and Wildlife Foundation, received $13,384 in 2010 – and $329,250 since 2001 – in conservation payments for land he owns in Bonneville County, Idaho, near a hunting and fishing resort he also owns."

    Yeah, that looks like the article, though it lacks the striking visual map of the “farmers” of upper Manhattan’s co-ops, condos and skyscrapers reaping the cream of the federal farm subsidies.

    It was also a reminder of how gallingly fast a government program with seemingly benign, wholesome, middle-American objectives becomes captured by the plutocratic parasitocracy.

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  • @Jonathan Mason
    In the late 60s and early 70s I worked on farms in England every year in the summers picking hops (mainly), apples, and potatoes, There were no Polish laborers to do the job at that time, and students played a large role in certain crop economies. Students were free in the summers, and they needed money. Farmers needed workers who were young, fit, and health. A match made in heaven.

    George Orwell wrote about laborers traveling from the East End of London every year to pick hops in the 20s and 30s and we did pretty much the same thing four decades later. We slept in the same bare huts with concrete floors and fireplaces where we warmed ourselves a bit on cold evenings and made toast after collecting firewood and hop bines for fuel.

    No protective equipment in those days. After the first couple of days my hands would be blistered, red, swollen, and stiff from the hop juices, but this would gradually wear off and they would become hard. We had Saturday afternoons and Sundays off and would take the train into Canterbury and get a bath at the public baths and watch a movie. I remember seeing Serpico on a Sunday in one of those years. I was not much of a movie fan, but it passed a couple of hours.

    You have to wonder why students are not used more in the US for getting in the crops.

    Besides, it would sure benefit the students to get their heads out of their iPhones and earbuds for a few weeks.

    That said, I think the answer is that today’s students are predominantly female, heavily subsidized, aspiring Globalist Girls, who have no interest in manual labor and a very high expectation of getting what they want and avoiding what they don’t want.

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  • @Anonymous

    Look at it this way. In the UK and especially the U.S., farmers are engaging in strategic moves by letting food rot. If they pay a living wage to have it picked for even one season, that would reset the standard wage for the follow on seasons.

    Better to take a one year hit in losing a crop and point to the food rotting as a rationale for garbage-wage immigrant labor business as usual the next year. And the year after…and the year after…and the year after…
     
    To an extent all businesses do this. Mainstream manufacturers leave the highest end carriage trade goods to specialists (partly) because keeping the prima donnas necessary around the trade means not only do you pay the premium but pretty soon everyone else gets a whiff of those phat checks and wants a little slice. Or they outsource functions they'd actually rather have inhouse for the same reason. Or they "let" competitors poach their "top" people, killing two birds with one stone.

    I worked in an electronics plant where the house organ ( a company newspaper, in other words, and not a Wurlitzer on wheels) did a glowing story on Page 2 of a shipping supervisor. The guy was nice enough and physically impressive-6'5", benched a quarter ton, and to hear the surface mount rework line broads yak, a veritable elephant in the liederhosen-but not especially intelligent. They did this in the same month where in his review, he was given a raise of zero. The purpose was to get him, in a fit of pique, to apply at one of the other plants in town, which he did, and was hired. He was not an especially good supervisor and had impregnated at least two co-workers, but one didn't fire anyone from the ten or twelve families that ran that town without consequences (like not having stuff approved by the city or by an excessive tax assessment).

    That said, farmers are some of the least effective groups to do this sort of thing: they tend to buy retail and sell wholesale anyway, and most don't have enough in the bank to sustain such a campaign.

    One admires the Machiavellian practicality of that electronics plant. I, personally, might get hung up on the unjustness of bowing to the local oligarchs, but those manufacturing guys just played them methodically and with finesse: like a violin.

    As I said, one admires it.

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  • In the late 60s and early 70s I worked on farms in England every year in the summers picking hops (mainly), apples, and potatoes, There were no Polish laborers to do the job at that time, and students played a large role in certain crop economies. Students were free in the summers, and they needed money. Farmers needed workers who were young, fit, and health. A match made in heaven.

    George Orwell wrote about laborers traveling from the East End of London every year to pick hops in the 20s and 30s and we did pretty much the same thing four decades later. We slept in the same bare huts with concrete floors and fireplaces where we warmed ourselves a bit on cold evenings and made toast after collecting firewood and hop bines for fuel.

    No protective equipment in those days. After the first couple of days my hands would be blistered, red, swollen, and stiff from the hop juices, but this would gradually wear off and they would become hard. We had Saturday afternoons and Sundays off and would take the train into Canterbury and get a bath at the public baths and watch a movie. I remember seeing Serpico on a Sunday in one of those years. I was not much of a movie fan, but it passed a couple of hours.

    You have to wonder why students are not used more in the US for getting in the crops.

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    • Replies: @Almost Missouri
    Besides, it would sure benefit the students to get their heads out of their iPhones and earbuds for a few weeks.

    That said, I think the answer is that today's students are predominantly female, heavily subsidized, aspiring Globalist Girls, who have no interest in manual labor and a very high expectation of getting what they want and avoiding what they don't want.
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  • @Paleo Liberal
    Abrupt changes in a labor supply CAN be rather disruptive.

    After decades of relying on cheap labor, it can be difficult to adjust to the cheap labor supply drying up.

    Part of the point of the 1986 Amnesty was so that the workers already in the US could stay, while workplace enforcement kept new illegal workers from getting hired. Of course, the carrot and stick approach only works if there are actual sticks. and if the carrots are limited to those for whom the carrots were originally intended.

    “After decades of relying on cheap labor, it can be difficult to adjust to the cheap labor supply drying up.”

    The cheap labour only arrived in 2006/7, after Blair opened the borders to Polish immigration. Newly-elected Chancellor Merkel kept the borders closed – then.

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  • I’d be glad to pay $3 for a head of lettuce if 40 million illegals would GTFO of my country. We’d save billions in welfare, hospital costs, jails, and schools.

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  • What these stories always refer to as farms and farmers are in fact plantations and plantation owners. Farmers live on farms and do the farmwork themselves. Plantation owners however may or may not live on the plantation and have people to do the work for them including managers and actual workers who harvest the crops and/or tend the animals. The plantation system cannot work without massive subsidies both obvious (e.g. crop subsidies) and hidden (e.g. welfare for underpaid ag workers). These subsidies also make actual farming very difficult in that when your competitors are being subsidized and driving up the costs it makes your own farming livelyhood less profitable and more precarious.

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  • @Almost Missouri
    I seem to recall a very striking visual a decade or so ago. It was a map showing the destinations of top 100 largest subsidy payments made by the Feds to farm owners. Basically, they were all in Manhattan.

    That was the WSJ. They really enjoyed publishing the Manhattan addresses of crop subsidies.

    https://citylimits.org/2011/12/05/earning-farm-subsidies-on-the-upper-east-side/

    This is from 2011. From the article:

    “One New York millionaire who receives subsidies is Mark Rockefeller, who received the eleventh-highest amount in the city in 2010. Rockefeller, the son of former governor Nelson Rockefeller and the chairman of the board of the National Fish and Wildlife Foundation, received $13,384 in 2010 – and $329,250 since 2001 – in conservation payments for land he owns in Bonneville County, Idaho, near a hunting and fishing resort he also owns.”

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    • Replies: @Almost Missouri
    Yeah, that looks like the article, though it lacks the striking visual map of the "farmers" of upper Manhattan's co-ops, condos and skyscrapers reaping the cream of the federal farm subsidies.

    It was also a reminder of how gallingly fast a government program with seemingly benign, wholesome, middle-American objectives becomes captured by the plutocratic parasitocracy.
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  • But you need a ‘shortage’ of agricultural workers to grow lots of food!

    I mean, in places like the American Midwest, even without minimum wage laws, if you advertise for workers at $1/hour you won’t get any takers (well, at least not until recently). And yet agricultural production was sky-high and there was plenty of food for all. But in places like Pakistan and Bangladesh etc. there is a virtually limitless supply of agricultural workers who will toil for 50 cents an hour if that, yet hunger and malnutrition is rampant.

    It’s very simple. When there is more land than workers, wages are high, farmers are forced to invest in mechanization, and food production per capita is high. But profits are limited, and farmers with limited managerial skill who want to live like medieval gentry on the backs of a mass of cheap labor will lose out. The horror!

    http://globuspallidusxi.blogspot.com/2014/09/to-stop-hunger-you-need-shortage-of.html

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  • @El Dato
    Is there even enough arable land left in the UK to leave anything to rot?

    https://www.gov.uk/government/publications/food-statistics-pocketbook-2017/food-statistics-in-your-pocket-2017-global-and-uk-supply

    Origins of food consumed in the UK 2016:

    UK 49%
    EU 30%
    Africa 5%
    North America 4%
    South America 4%
    Asia 4%
    Rest of Europe 2%
    Australasia 1% (Kangaroo meat maybe?)

    “Origins of food consumed in the UK 2016:
    Australasia 1% (Kangaroo meat maybe?)”

    Wheat, possibly, although France is a big producer. Meat, probably – Australian beef is hormone-free and comparatively low in pesticides. The main problem is distance, of course.

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  • If strawberry pickers cannot be paid a living wage then strawberries are a good that is uneconomic to produce.

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  • @El Dato
    Is there even enough arable land left in the UK to leave anything to rot?

    https://www.gov.uk/government/publications/food-statistics-pocketbook-2017/food-statistics-in-your-pocket-2017-global-and-uk-supply

    Origins of food consumed in the UK 2016:

    UK 49%
    EU 30%
    Africa 5%
    North America 4%
    South America 4%
    Asia 4%
    Rest of Europe 2%
    Australasia 1% (Kangaroo meat maybe?)

    Well, a simple internet search reveals that (according to Wikipedia) 69% of the UK is arable land. Under 17% of the USA is arable land. Agriculture in Britain is relatively efficient and manages to provide nearly 60% of the food we eat, despite the high population density. I live 30 miles from London. The fields around my house have been cultivated for six thousand years.

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  • Pew Hispanic Center has said only 3% of illegals work in agriculture…. meaning you could deport 96% of them and it wouldn’t have much effect on crops….

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  • Anonymous • Disclaimer says:

    Anyhow, since the inception of the Tony Blair (Economist) New Labour regime back in ’97, something like 6 to 7 million immigrants have entered the UK for permanent settlement. This amounts to over 10% of the pre 1997 population, and the scale of influx is utterly unprecedented in UK history, or indeed the recorded history of modern nation states.

    Six to seven millions constitute many, many times over the entire UK agricultural workforce. So basically, the only logical, sensible way that this ridiculous, hysterical piece of propaganda can be read is that the millions of recent immigrants to the UK are so bloody useless that out of their enormous numbers nary a fruit-picker can be found.

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  • @unpc downunder
    I find it very hard to believe this could be happening on a large scale. In pretty much every horticultural region in Europe, American and Australia, there is a decent sized source of labour. For example, in Australia and New Zealand there is a steady stream of European and Latin American backpackers travelling through the countryside, if word gets around that growers in a certain region are keen for workers and willing to pay a few extra dollars, then they will soon swoop on the area. If word gets around its a poor season, and wages are low, they will give it a pass. Sure, the odd grower might miscalculate, advertise for labour too late, and lose some of the crop, but this is hardly likely to be a widespread problem. And I've never heard of a grower going out of business because of a lack of labour. It's almost always due to falling prices for what they are selling.

    As Steve points out, the media is becoming less critical and impartial, and is simply regurgitating PR material on immigration-related stories. In the old days employers of foreign labour didn't it have it so easy.

    English university students – now, thanks to Tony Blair that they have to pay huge tuition fees – would, in theory, at least, be a good target labor pool for the summer harvest.

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  • Anonymous • Disclaimer says:

    The moment I read this headline I thought of Steve.

    Anyway, this bull will not wash in the UK.
    Prior to year 2005 or thereabouts before Blair opened the floodgates, there were very few migrant East European agricultural workers in the UK. Fortunately, most UK adults are old enough to have a good memory of the years prior to 2005.
    All of them – apart from those old enough to remember World War 2, – can distinctly recall that, absolutely, there was NO fruit and vegetable shortage in the UK in the decades prior to 2005.

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  • Anonymous • Disclaimer says:
    @SteveM
    Food probably did rot. Not because of lack of labor, but because the farmers did not want to pay a sufficient wage to have the food picked.

    Look at it this way. In the UK and especially the U.S., farmers are engaging in strategic moves by letting food rot. If they pay a living wage to have it picked for even one season, that would reset the standard wage for the follow on seasons.

    Better to take a one year hit in losing a crop and point to the food rotting as a rationale for garbage-wage immigrant labor business as usual the next year. And the year after...and the year after...and the year after...

    Look at it this way. In the UK and especially the U.S., farmers are engaging in strategic moves by letting food rot. If they pay a living wage to have it picked for even one season, that would reset the standard wage for the follow on seasons.

    Better to take a one year hit in losing a crop and point to the food rotting as a rationale for garbage-wage immigrant labor business as usual the next year. And the year after…and the year after…and the year after…

    To an extent all businesses do this. Mainstream manufacturers leave the highest end carriage trade goods to specialists (partly) because keeping the prima donnas necessary around the trade means not only do you pay the premium but pretty soon everyone else gets a whiff of those phat checks and wants a little slice. Or they outsource functions they’d actually rather have inhouse for the same reason. Or they “let” competitors poach their “top” people, killing two birds with one stone.

    I worked in an electronics plant where the house organ ( a company newspaper, in other words, and not a Wurlitzer on wheels) did a glowing story on Page 2 of a shipping supervisor. The guy was nice enough and physically impressive-6’5″, benched a quarter ton, and to hear the surface mount rework line broads yak, a veritable elephant in the liederhosen-but not especially intelligent. They did this in the same month where in his review, he was given a raise of zero. The purpose was to get him, in a fit of pique, to apply at one of the other plants in town, which he did, and was hired. He was not an especially good supervisor and had impregnated at least two co-workers, but one didn’t fire anyone from the ten or twelve families that ran that town without consequences (like not having stuff approved by the city or by an excessive tax assessment).

    That said, farmers are some of the least effective groups to do this sort of thing: they tend to buy retail and sell wholesale anyway, and most don’t have enough in the bank to sustain such a campaign.

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    • Replies: @Almost Missouri
    One admires the Machiavellian practicality of that electronics plant. I, personally, might get hung up on the unjustness of bowing to the local oligarchs, but those manufacturing guys just played them methodically and with finesse: like a violin.

    As I said, one admires it.
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  • Got that crop rot fever. I got it from the kid next door.

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  • @anonymous
    Food left in the field, cheese dip left in the bowl, crisps allowed to stale, yet still the populace is fatter than ever.

    Ever since the California Air Resources Board forced an end to double-dipping, that’s been a fact of life throughout the nation. The Chinese one-child policy didn’t help either.

    I can explain everything. Feel free to ask.

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  • @Anonymous
    A lot of farming these days is a scam. It depends on government subsidies of money, tax breaks, and cheap labor. Without these subsidies, crops do indeed rot in the fields because it no longer becomes profitable to harvest them. Without the subsidies, the farm land would have to be sold off to someone who can use it for some other profitable business, or to small plot farmers who are going to work the land for themselves for subsistence and some small scale selling.

    I seem to recall a very striking visual a decade or so ago. It was a map showing the destinations of top 100 largest subsidy payments made by the Feds to farm owners. Basically, they were all in Manhattan.

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    • Replies: @stillCARealist
    That was the WSJ. They really enjoyed publishing the Manhattan addresses of crop subsidies.

    https://citylimits.org/2011/12/05/earning-farm-subsidies-on-the-upper-east-side/

    This is from 2011. From the article:

    "One New York millionaire who receives subsidies is Mark Rockefeller, who received the eleventh-highest amount in the city in 2010. Rockefeller, the son of former governor Nelson Rockefeller and the chairman of the board of the National Fish and Wildlife Foundation, received $13,384 in 2010 – and $329,250 since 2001 – in conservation payments for land he owns in Bonneville County, Idaho, near a hunting and fishing resort he also owns."
    ReplyAgree/Disagree/Etc.
  • I find it very hard to believe this could be happening on a large scale. In pretty much every horticultural region in Europe, American and Australia, there is a decent sized source of labour. For example, in Australia and New Zealand there is a steady stream of European and Latin American backpackers travelling through the countryside, if word gets around that growers in a certain region are keen for workers and willing to pay a few extra dollars, then they will soon swoop on the area. If word gets around its a poor season, and wages are low, they will give it a pass. Sure, the odd grower might miscalculate, advertise for labour too late, and lose some of the crop, but this is hardly likely to be a widespread problem. And I’ve never heard of a grower going out of business because of a lack of labour. It’s almost always due to falling prices for what they are selling.

    As Steve points out, the media is becoming less critical and impartial, and is simply regurgitating PR material on immigration-related stories. In the old days employers of foreign labour didn’t it have it so easy.

    Read More
    • Replies: @Anonymous
    English university students - now, thanks to Tony Blair that they have to pay huge tuition fees - would, in theory, at least, be a good target labor pool for the summer harvest.
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  • @Hippopotamusdrome


    Damian Carrington Environment editor

     

    Environment editor. Advocating for more overpopulation via immigration.

    Some other articles by the same author:

    Hedgehog numbers plummet ... Ozone layer not recovering ... London air pollution ... ‘Silver bullet’ to suck CO2 from air and halt climate change ... plastic on coral reefs ... Air pollution will damage UK health ... South-east England at risk of water shortages

    All this helped by bringing in more people, no doubt.

    The new Carrington Event? News of those crops up from time to time.

    https://datacenterpro.wordpress.com/tag/carrington-event/

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  • I used to walk (maybe 10 years ago) to work starting at around 0550 and as I passed by an area inhabited by Eastern European people there were queues at certain points for harvesters to assemble. No longer am I walking at that time, but I’ve seen buses disgorge workers at the end of the day.

    Since both my dad’s parents were itinerant harvesters (tattie howkers) from Ireland I don’t have a problem with hardworking people from a dirt poor background.

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  • @El Dato
    Is there even enough arable land left in the UK to leave anything to rot?

    https://www.gov.uk/government/publications/food-statistics-pocketbook-2017/food-statistics-in-your-pocket-2017-global-and-uk-supply

    Origins of food consumed in the UK 2016:

    UK 49%
    EU 30%
    Africa 5%
    North America 4%
    South America 4%
    Asia 4%
    Rest of Europe 2%
    Australasia 1% (Kangaroo meat maybe?)

    For Australasia, read New Zealand.
    The UK was a huge market for Australian primary industry from 1940 to 1966, and by 1973 it was all over.
    Australia eventually did find other markets in Asia, but nothing like it’s former glory.
    When Britain joined the Common Market in 1966, orchardists all over Victoria and Tasmania bulldozed their fruit trees, and switched to cattle.

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  • @Steve Sailer
    Henley Regatta Endangered Due to Rising Prices for Strawberries and Cream.

    And the Wimbledon!!! Won’t anybody puhleeeeeze think about the Wimbledon?

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  • @J.Ross
    Really good short treatment of this fake news, I have forwarded it to friends. Interesting that fake news goes back to Bernays and artificial fads like bananas and diamond engagement rings.

    OT This is the rest of our lives: literally everything is racist, including gravity, metal, and momentum

    U.S. skater Shani Davis did* not march with Team U.S.A. during the opening ceremony of the Winter Olympics at PyeongChang, South Korea, after raising a stink because he wasn’t chosen to be the U.S. flag bearer.

    According to USA Today, Davis had quietly let it be known that he would skip the ceremony.

    “Multiple people told USA TODAY Sports that as of Friday morning, Davis did not intend to participate in the ceremony in accordance with his original plans,” the paper reported Friday. “Had he been named flag bearer, the people confirmed, he would have accepted the honor and taken part.”

    Davis, a medal-winning African American speed skater, was angry about the results of a coin toss that was used to decide whether he or a white female athlete, would represent the U.S. in the opening ceremonies of the Winter Olympics this week.

    The angry skater slammed the choice of U.S. Luger Erin Hamlin to carry Old Glory in a Thursday tweet, where he insisted that the coin toss method was “dishonorable:”

    I am an American and when I won the 1000m in 2010 I became the first American to 2-peat in that event. @TeamUSA dishonorably tossed a coin to decide its 2018 flag bearer. No problem. I can wait until 2022. #BlackHistoryMonth2018 #PyeongChang2018 pic.twitter.com/dsmTtNkhJs

    — Shani Davis (@ShaniDavis) February 8, 2018

    Davis also injected race into the coin toss discussion, by including #BlackHistoryMonth2018 in his tweet.
     
    http://www.breitbart.com/sports/2018/02/09/u-s-skater-shani-davis-skips-opening-ceremony-pout-fest-flag-bearer-coin-toss-continues/

    *Did not? Is this Breitbart quality control or are the Olympics already happening? I don't care about the Olympics but will sit through a good opening ceremony, like China's or Russia's.

    Classy, chivalrous guy here, just like Kanye West. White American women are going to get the invasion they demand, good and hard, when all the dust settles.

    Meanwhile those of us with white wives from South America and Eastern Europe are getting the best cooking and the most affection and respect of our lives.

    Deal.

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  • Okay, so there was absolutely no unemployment or hunger in Brittannia in 2017? Because that is the only way the hampered invasion – rather than artificially and stubbornly, avariciously suppressed wages, or inflated prices, or both, – has fuck-all to do with inefficient (over)production of crops and their going unharvested.

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  • Daily reminder that until 2004 there was no right to work for Polish and Baltic workers who became the mainstay in these sectors. And the Romanians and Bulgarians who are currently on top didn’t have this right until 2014!

    We all remember how the British agricultural sector was on the verge of total collapse in 2003…

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  • In the early 1970s I used to pick strawberries and gooseberries around Kings Lynn and Wisbech. In those days it was a sideline job for local people. You just turned up in a field and started filling a basket. When you filled a basket it was weighed and you would be given cash. Nobody ever told the taxman. But then Eastern Europeans and Indians were brought in to pick the fruit. They worked harder for less money. I suppose the farmers are making more money out of it, but the big money is being made by the foreign gangmasters. Many of the fruit pickers are little more than slaves.

    This link explains what is going on :

    https://www.express.co.uk/news/uk/701860/Back-breaking-hell-paid-peanuts-why-Brits-won-t-slave-on-farms-swamped-by-EU-migrants

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  • Food probably did rot. Not because of lack of labor, but because the farmers did not want to pay a sufficient wage to have the food picked.

    Look at it this way. In the UK and especially the U.S., farmers are engaging in strategic moves by letting food rot. If they pay a living wage to have it picked for even one season, that would reset the standard wage for the follow on seasons.

    Better to take a one year hit in losing a crop and point to the food rotting as a rationale for garbage-wage immigrant labor business as usual the next year. And the year after…and the year after…and the year after…

    Read More
    • Replies: @Anonymous

    Look at it this way. In the UK and especially the U.S., farmers are engaging in strategic moves by letting food rot. If they pay a living wage to have it picked for even one season, that would reset the standard wage for the follow on seasons.

    Better to take a one year hit in losing a crop and point to the food rotting as a rationale for garbage-wage immigrant labor business as usual the next year. And the year after…and the year after…and the year after…
     
    To an extent all businesses do this. Mainstream manufacturers leave the highest end carriage trade goods to specialists (partly) because keeping the prima donnas necessary around the trade means not only do you pay the premium but pretty soon everyone else gets a whiff of those phat checks and wants a little slice. Or they outsource functions they'd actually rather have inhouse for the same reason. Or they "let" competitors poach their "top" people, killing two birds with one stone.

    I worked in an electronics plant where the house organ ( a company newspaper, in other words, and not a Wurlitzer on wheels) did a glowing story on Page 2 of a shipping supervisor. The guy was nice enough and physically impressive-6'5", benched a quarter ton, and to hear the surface mount rework line broads yak, a veritable elephant in the liederhosen-but not especially intelligent. They did this in the same month where in his review, he was given a raise of zero. The purpose was to get him, in a fit of pique, to apply at one of the other plants in town, which he did, and was hired. He was not an especially good supervisor and had impregnated at least two co-workers, but one didn't fire anyone from the ten or twelve families that ran that town without consequences (like not having stuff approved by the city or by an excessive tax assessment).

    That said, farmers are some of the least effective groups to do this sort of thing: they tend to buy retail and sell wholesale anyway, and most don't have enough in the bank to sustain such a campaign.
    ReplyAgree/Disagree/Etc.
  • “Growers are wondering how they are going to get through the [2018] season,” said Alison Capper, the chair of the NFU’s horticulture board. “There is an element of desperation.” She said numerous farms had been forced to leave produce to rot due to lack of labour, but that they did not publicise this because of fears of undermining the confidence of their supermarket customers.

    I glanced through this article and noticed one major item was missing. What happened to the prices of fruits and vegetables in the UK during this period of ‘crops rotting in the field’?

    If crops really were rotting in the field, AND if it had impacted the market, then food prices should have shot up accordingly. Increasing food prices would then enable farmers to offer higher wages to harvest the now more pricey crop.

    But, if retail prices for the consumer did not increase materially, it probably means the UK market is being supplied from foreign sources, or that there is already enough domestic production to satisfy local demand.

    Is there anyone from the UK who can inform us as to whether or not you had any serious food price inflation related to this issue?

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  • Food left in the field, cheese dip left in the bowl, crisps allowed to stale, yet still the populace is fatter than ever.

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    • Replies: @Achmed E. Newman
    Ever since the California Air Resources Board forced an end to double-dipping, that's been a fact of life throughout the nation. The Chinese one-child policy didn't help either.

    I can explain everything. Feel free to ask.
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  • @El Dato
    Is there even enough arable land left in the UK to leave anything to rot?

    https://www.gov.uk/government/publications/food-statistics-pocketbook-2017/food-statistics-in-your-pocket-2017-global-and-uk-supply

    Origins of food consumed in the UK 2016:

    UK 49%
    EU 30%
    Africa 5%
    North America 4%
    South America 4%
    Asia 4%
    Rest of Europe 2%
    Australasia 1% (Kangaroo meat maybe?)

    Australasia 1% (Kangaroo meat maybe?)

    Before the European Common Agricultural Policy kicked in and distorted things, Britain was a big market for New Zealand lamb and butter.

    Something anyone who travels across Britain by train will have noticed is the increased number of fields given over to solar energy harvesting. Generous feed-in tariffs introduced a few years go, primarily intended to benefit private residents, have been exploited by farmers well used to playing the subsidy system.

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  • Damn.
    They ran out of Bulgarians.
    Who knew this could be problem?

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  • @Anonymous
    A lot of farming these days is a scam. It depends on government subsidies of money, tax breaks, and cheap labor. Without these subsidies, crops do indeed rot in the fields because it no longer becomes profitable to harvest them. Without the subsidies, the farm land would have to be sold off to someone who can use it for some other profitable business, or to small plot farmers who are going to work the land for themselves for subsistence and some small scale selling.

    During one of the very few cases where the BBC acknowledged the existence of diversity of opinion, they asked some business leaders why they supported Brexit (I believe they actually asked them “won’t you be sorry, and have no one to blame but yourselves?” but baby steps) and the businessmen described horror stories about being forced to participate in continental graft that will be familiar to anyone who has researched the developing world. A Spanish associate says he needs a new tractor, somehow you have to pay for this tractor, you visit his farm later on and he’s driving a new Benz but the tractor is the same one from your last visit.

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  • Really good short treatment of this fake news, I have forwarded it to friends. Interesting that fake news goes back to Bernays and artificial fads like bananas and diamond engagement rings.

    OT This is the rest of our lives: literally everything is racist, including gravity, metal, and momentum

    U.S. skater Shani Davis did* not march with Team U.S.A. during the opening ceremony of the Winter Olympics at PyeongChang, South Korea, after raising a stink because he wasn’t chosen to be the U.S. flag bearer.

    According to USA Today, Davis had quietly let it be known that he would skip the ceremony.

    “Multiple people told USA TODAY Sports that as of Friday morning, Davis did not intend to participate in the ceremony in accordance with his original plans,” the paper reported Friday. “Had he been named flag bearer, the people confirmed, he would have accepted the honor and taken part.”

    Davis, a medal-winning African American speed skater, was angry about the results of a coin toss that was used to decide whether he or a white female athlete, would represent the U.S. in the opening ceremonies of the Winter Olympics this week.

    The angry skater slammed the choice of U.S. Luger Erin Hamlin to carry Old Glory in a Thursday tweet, where he insisted that the coin toss method was “dishonorable:”

    I am an American and when I won the 1000m in 2010 I became the first American to 2-peat in that event. @TeamUSA dishonorably tossed a coin to decide its 2018 flag bearer. No problem. I can wait until 2022. #BlackHistoryMonth2018 #PyeongChang2018 pic.twitter.com/dsmTtNkhJs

    — Shani Davis (@ShaniDavis) February 8, 2018

    Davis also injected race into the coin toss discussion, by including #BlackHistoryMonth2018 in his tweet.

    http://www.breitbart.com/sports/2018/02/09/u-s-skater-shani-davis-skips-opening-ceremony-pout-fest-flag-bearer-coin-toss-continues/

    *Did not? Is this Breitbart quality control or are the Olympics already happening? I don’t care about the Olympics but will sit through a good opening ceremony, like China’s or Russia’s.

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    • Replies: @Autochthon
    Classy, chivalrous guy here, just like Kanye West. White American women are going to get the invasion they demand, good and hard, when all the dust settles.

    Meanwhile those of us with white wives from South America and Eastern Europe are getting the best cooking and the most affection and respect of our lives.

    Deal.

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  • Is there even enough arable land left in the UK to leave anything to rot?

    https://www.gov.uk/government/publications/food-statistics-pocketbook-2017/food-statistics-in-your-pocket-2017-global-and-uk-supply

    Origins of food consumed in the UK 2016:

    UK 49%
    EU 30%
    Africa 5%
    North America 4%
    South America 4%
    Asia 4%
    Rest of Europe 2%
    Australasia 1% (Kangaroo meat maybe?)

    Read More
    • Replies: @Henry's Cat

    Australasia 1% (Kangaroo meat maybe?)
     
    Before the European Common Agricultural Policy kicked in and distorted things, Britain was a big market for New Zealand lamb and butter.

    Something anyone who travels across Britain by train will have noticed is the increased number of fields given over to solar energy harvesting. Generous feed-in tariffs introduced a few years go, primarily intended to benefit private residents, have been exploited by farmers well used to playing the subsidy system.
    , @anon
    For Australasia, read New Zealand.
    The UK was a huge market for Australian primary industry from 1940 to 1966, and by 1973 it was all over.
    Australia eventually did find other markets in Asia, but nothing like it's former glory.
    When Britain joined the Common Market in 1966, orchardists all over Victoria and Tasmania bulldozed their fruit trees, and switched to cattle.
    , @Graham
    Well, a simple internet search reveals that (according to Wikipedia) 69% of the UK is arable land. Under 17% of the USA is arable land. Agriculture in Britain is relatively efficient and manages to provide nearly 60% of the food we eat, despite the high population density. I live 30 miles from London. The fields around my house have been cultivated for six thousand years.
    , @Dave from Oz
    "Origins of food consumed in the UK 2016:
    Australasia 1% (Kangaroo meat maybe?)"

    Wheat, possibly, although France is a big producer. Meat, probably - Australian beef is hormone-free and comparatively low in pesticides. The main problem is distance, of course.
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  • @Steve Sailer
    Henley Regatta Endangered Due to Rising Prices for Strawberries and Cream.

    I am sure Trudeau will make sure the Canadian Henley never suffers due to lack of immigrants.

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  • @eah
    OT

    Oh come on, this is getting out of hand now. #CheddarMan

    https://pbs.twimg.com/media/DVn8QAWU8AAwcZ8.jpg

    cheddar man don’t age well…….I’m with the beaker folk myself.

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  • Anonymous • Disclaimer says:

    A lot of farming these days is a scam. It depends on government subsidies of money, tax breaks, and cheap labor. Without these subsidies, crops do indeed rot in the fields because it no longer becomes profitable to harvest them. Without the subsidies, the farm land would have to be sold off to someone who can use it for some other profitable business, or to small plot farmers who are going to work the land for themselves for subsistence and some small scale selling.

    Read More
    • Replies: @J.Ross
    During one of the very few cases where the BBC acknowledged the existence of diversity of opinion, they asked some business leaders why they supported Brexit (I believe they actually asked them "won't you be sorry, and have no one to blame but yourselves?" but baby steps) and the businessmen described horror stories about being forced to participate in continental graft that will be familiar to anyone who has researched the developing world. A Spanish associate says he needs a new tractor, somehow you have to pay for this tractor, you visit his farm later on and he's driving a new Benz but the tractor is the same one from your last visit.
    , @Almost Missouri
    I seem to recall a very striking visual a decade or so ago. It was a map showing the destinations of top 100 largest subsidy payments made by the Feds to farm owners. Basically, they were all in Manhattan.
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  • Any Limees here? There’s any easy way to falsify this story: monitor strawberry prices and see if they go up. If they don’t, you know for sure this story was another media hoax.

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  • @songbird
    Scaremongering?! Why, Steve will have to change his tune once all the deaths from the Great British Strawberry Famine start piling up.

    Henley Regatta Endangered Due to Rising Prices for Strawberries and Cream.

    Read More
    • Replies: @Paleo Liberal
    I am sure Trudeau will make sure the Canadian Henley never suffers due to lack of immigrants.
    , @The Last Real Calvinist
    And the Wimbledon!!! Won't anybody puhleeeeeze think about the Wimbledon?
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  • Unlikely to be seen in the Guardian: Exclusive: Universal primary education, and health and safety legislation leave Britain short of more than 4,000 child chimney sweeps

    Besides, rotting fruit & veg makes for excellent compost.

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  • Scaremongering?! Why, Steve will have to change his tune once all the deaths from the Great British Strawberry Famine start piling up.

    Read More
    • Replies: @Steve Sailer
    Henley Regatta Endangered Due to Rising Prices for Strawberries and Cream.
    ReplyAgree/Disagree/Etc.
  • You know this is what I have to say, NY State gifted Elon Musk $750 million and build him a solar panel plant in Buffalo at River Bend and paid for the production equipment too. All in return for a promised 500 jobs at the facility. No one really knows what is going on in the plant, or if production is “ramping up” as they claim. The same $750 million gifted to Cornell U and America would be exporting strawberry and other crop harvesting machinery. Millions of dollars worth of grapes and apples are already harvested mechanically in NY, where Cornell developed the high yield dwarf apple trees. Oh, and farmers always test the market before they clear harvest a crop, too much to market and low prices, and you know farmers hate low prices……Question: What is the difference between a farmer and a jet engine? A jet engine stops whining after it gets to Hawaii.

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  • Abrupt changes in a labor supply CAN be rather disruptive.

    After decades of relying on cheap labor, it can be difficult to adjust to the cheap labor supply drying up.

    Part of the point of the 1986 Amnesty was so that the workers already in the US could stay, while workplace enforcement kept new illegal workers from getting hired. Of course, the carrot and stick approach only works if there are actual sticks. and if the carrots are limited to those for whom the carrots were originally intended.

    Read More
    • Replies: @YetAnotherAnon
    "After decades of relying on cheap labor, it can be difficult to adjust to the cheap labor supply drying up."

    The cheap labour only arrived in 2006/7, after Blair opened the borders to Polish immigration. Newly-elected Chancellor Merkel kept the borders closed - then.
    ReplyAgree/Disagree/Etc.
  • Damian Carrington Environment editor

    Environment editor. Advocating for more overpopulation via immigration.

    Some other articles by the same author:

    Hedgehog numbers plummet … Ozone layer not recovering … London air pollution … ‘Silver bullet’ to suck CO2 from air and halt climate change … plastic on coral reefs … Air pollution will damage UK health … South-east England at risk of water shortages

    All this helped by bringing in more people, no doubt.

    Read More
    • Replies: @Ivy
    The new Carrington Event? News of those crops up from time to time.

    https://datacenterpro.wordpress.com/tag/carrington-event/
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  • Read More
    • Replies: @tyrone
    cheddar man don't age well…….I'm with the beaker folk myself.
    , @eah
    Cheddar men making their way to Europe home.

    https://pbs.twimg.com/media/DVoe_SdVQAAZDpi.jpg
    ReplyAgree/Disagree/Etc.
  • From the NYT: Britons Perturbed by a Troubling Shortage of Curry Chefs By KIMIKO DE FREYTAS-TAMURA NOV. 4, 2015 ... But the curry industry has found itself in a pickle: There are not enough curry chefs in Britain. The Conservative government’s restrictions on immigration are causing an acute staff shortage, said Shahanoor Khan, the secretary...
  • @Intelligent Dasein
    I used to enjoy reverse-engineering the dishes I watched being prepared on Iron Chef, the original Japanese show. Iron Chef Chinese Chen Kenichi was my favorite. I loved familiarizing myself with the ingredients, tracking them down in the Asian markets, and adapting my kitchen techniques to try to replicate the effects that could be achieved in a professional grade kitchen.

    I loved that show; it was by far my favorite show on television. Sadly the Food Network doesn't even show the reruns anymore, and you can't buy a DVD compilation because Japanese copyright laws prohibit it. Those sure are some good memories, though.

    You can watch the original Iron Chef Japan on YouTube.

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  • @SFG
    You know they're scraping the bottom of the barrel here. How can Brits live without curry?

    Curry cooking. Just another job that native Brits won’t do.

    Anybody else flash to Pimple Billimoria reading this piece?

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  • @Massimo Heitor


    I have lived for half my life in Asia and I will say that most Chinese, Vietnamese, Thai food in the West is terrible by comparison with the real thing. A grand private joke against stupid westerners.

     

    The best Chinese chefs on the planet are in California. Chefs can earn more money in California and there is a large Chinese community there, so the best chefs go there.

    When people buy food, they have a really good idea of what they are paying and what they get in return, so it is silly to argue that they are being tricked.


    There’s little skill involved in Asian food and no creative plating — you just dump it in a takeout box or a bowl.

     

    The type of haute cuisine you refer to with technical complexity and elaborate plating is not what mass market food service is about. And most restaurants including Asian restaurants are businesses catering to mass market needs, so that's not what they do. It's generally not hard to find luxury Asian dining or cook books if you want that.


    On the original post, it is humorously hypocritical that curry is "proof" that immigration is no threat to a cohesive society in England, yet the curry shops won't hire Romanians because there is too big of a culture barrier that they don't speak Bengali.

    Inside ethnic enclaves the food can be somewhat authentic but – and this is almost an IRON LAW of catering – if the majority of customers are not of the country of the cuisine then its quality will decline, often sharply.

    This also happens to restaurants in the developing world that cater to tourists.

    The notion that the market validates every dining choice is misconceived if customers are making purchase decisions in ignorance. A crap car that sells superbly because of misleading advertising and customer naïvety is in a market not fulfilling its function.

    The notion that a vibrant food culture is a great boon in itself is as misleading as saying that the Out Of Compton crowd have enriched western culture.

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  • As others have mentioned, the British were eating curry long before there were Indians in Britain to cook it, not because it was ‘vibrant’ and ‘exotic’ but because hot spices are a food preservative, which was a big deal in the time before modern refrigeration.

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  • @peterike
    @Jim Don Bob

    I was going to recommend a different book by the same author. "An Invitation to Indian Cooking," by Madhur Jaffrey. Like Julia Child brought French cooking to America, Jaffrey was an early proponent of Indian cooking. Her recipes are generally quite easy to follow.

    Adding to Jack D's comment on spices: buy whole spices and grind them. Like for cumin or coriander. If you buy powered, it will taste like sand long before you can use it up. If you grind fresh, not only do you get a much more robust flavor, but they can last months and months (which they will need to unless you're cooking Indian frequently).

    True, certain things like dosas are just too much trouble to make at home. Not necessarily difficult, but messy and time consuming. But if you want to spend a Saturday afternoon playing around it can be fun (assuming you like to cook). Though it's surprisingly easy to make basic Indian bread at home. Chapati is very simple. Naans are more work. Though you can now find quasi-fresh Naans in the supermarket that are really quite decent when heated up. But it's fun to make Chapatis and if you have kids they can help you roll them out, and it's fun to watch them puff up on the stove top.

    PS - If you get Jaffrey's "Invitation," the recipe for "Carrots and peas with ginger and Chinese parsley" is fantastic, as is the "Chana masaledar" (chick peas with onions, ginger, etc.).

    Thanks for the tip, Peterike2. Just got a copy off EBay for $3.97 shipped!

    I love me the Intertubes!

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  • This story, like a bad curry, keeps coming back to haunt us. It’s crap.
    Most ‘Indian’ restaurants in the UK are run by Bangladeshis – the food they serve is usually of poor quality. If you can find an actual Indian (like this one:http://www.prashad.co.uk/) restaurant, try it – they’re often very good – as are Nepalese restaurants (like this one: http://greatkathmandu.com/) .

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  • @peterike
    @Jim Don Bob

    I was going to recommend a different book by the same author. "An Invitation to Indian Cooking," by Madhur Jaffrey. Like Julia Child brought French cooking to America, Jaffrey was an early proponent of Indian cooking. Her recipes are generally quite easy to follow.

    Adding to Jack D's comment on spices: buy whole spices and grind them. Like for cumin or coriander. If you buy powered, it will taste like sand long before you can use it up. If you grind fresh, not only do you get a much more robust flavor, but they can last months and months (which they will need to unless you're cooking Indian frequently).

    True, certain things like dosas are just too much trouble to make at home. Not necessarily difficult, but messy and time consuming. But if you want to spend a Saturday afternoon playing around it can be fun (assuming you like to cook). Though it's surprisingly easy to make basic Indian bread at home. Chapati is very simple. Naans are more work. Though you can now find quasi-fresh Naans in the supermarket that are really quite decent when heated up. But it's fun to make Chapatis and if you have kids they can help you roll them out, and it's fun to watch them puff up on the stove top.

    PS - If you get Jaffrey's "Invitation," the recipe for "Carrots and peas with ginger and Chinese parsley" is fantastic, as is the "Chana masaledar" (chick peas with onions, ginger, etc.).

    Yes, whole spices are the way to go. Never buy pre-ground. A little electric coffee grinder (the kind with a propeller blade, less than $20) is invaluable, or a mortar & pestle if you are a masochist. Dedicate it to spices only.

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  • @Hippopotamusdrome
    If native Britons decline, who will catch the eels?

    London’s Dining Scene Is Killing Off Jellied Eel Shops
    ...
    Sadly, pie and mash shops are quickly becoming a fading memory. Since 1994, 39 shops have closed across London. What’s more, all the East End eel stalls along Brick Lane and Roman Road have now closed.

     

    Call me weird, but jellied eel is actually on my list of foods to try, if I can ever find a restaurant that sells it.

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  • @Jack D
    This should get you started without too much difficulty:

    http://www.amazon.com/Madhur-Jaffreys-Quick-Indian-Cooking/dp/0811859010/ref=sr_1_1?s=books&ie=UTF8&qid=1446860986&sr=1-1&keywords=madhur+jaffrey+cookbooks&refinements=p_lbr_one_browse-bin%3AMadhur+Jaffrey

    If you live in an area with a lot of Indians, find an Indian grocery store. For less than what McCormick will charge for a little tiny prescription bottle of spices, you can buy a big sackful in an Indian grocery. Nowadays they also have excellent (and inexpensive) frozen and pouched food - they've caught up with modern food technology. While most simple Indian dishes can be put together quickly, there are some Indian dishes such as dosas (filled crepes) which are ridiculously time consuming and involve many steps - either you can go thru a multi- day process of grinding rice and fermenting it, etc, etc. etc.. or you can buy a box of frozen dosas for $2 and have them on your table in 10 minutes. Chinese food does not take well to reheating but most Indian food does .

    Many Indian grocers now sell dosa batter, either fresh or frozen. They turn out better than the frozen pre-cooked. You can also make dosas from other flours, without fermenting. Much easier.

    Read More
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  • @Jack D
    This should get you started without too much difficulty:

    http://www.amazon.com/Madhur-Jaffreys-Quick-Indian-Cooking/dp/0811859010/ref=sr_1_1?s=books&ie=UTF8&qid=1446860986&sr=1-1&keywords=madhur+jaffrey+cookbooks&refinements=p_lbr_one_browse-bin%3AMadhur+Jaffrey

    If you live in an area with a lot of Indians, find an Indian grocery store. For less than what McCormick will charge for a little tiny prescription bottle of spices, you can buy a big sackful in an Indian grocery. Nowadays they also have excellent (and inexpensive) frozen and pouched food - they've caught up with modern food technology. While most simple Indian dishes can be put together quickly, there are some Indian dishes such as dosas (filled crepes) which are ridiculously time consuming and involve many steps - either you can go thru a multi- day process of grinding rice and fermenting it, etc, etc. etc.. or you can buy a box of frozen dosas for $2 and have them on your table in 10 minutes. Chinese food does not take well to reheating but most Indian food does .

    I was going to recommend a different book by the same author. “An Invitation to Indian Cooking,” by Madhur Jaffrey. Like Julia Child brought French cooking to America, Jaffrey was an early proponent of Indian cooking. Her recipes are generally quite easy to follow.

    Adding to Jack D’s comment on spices: buy whole spices and grind them. Like for cumin or coriander. If you buy powered, it will taste like sand long before you can use it up. If you grind fresh, not only do you get a much more robust flavor, but they can last months and months (which they will need to unless you’re cooking Indian frequently).

    True, certain things like dosas are just too much trouble to make at home. Not necessarily difficult, but messy and time consuming. But if you want to spend a Saturday afternoon playing around it can be fun (assuming you like to cook). Though it’s surprisingly easy to make basic Indian bread at home. Chapati is very simple. Naans are more work. Though you can now find quasi-fresh Naans in the supermarket that are really quite decent when heated up. But it’s fun to make Chapatis and if you have kids they can help you roll them out, and it’s fun to watch them puff up on the stove top.

    PS – If you get Jaffrey’s “Invitation,” the recipe for “Carrots and peas with ginger and Chinese parsley” is fantastic, as is the “Chana masaledar” (chick peas with onions, ginger, etc.).

    Read More
    • Replies: @Jack D
    Yes, whole spices are the way to go. Never buy pre-ground. A little electric coffee grinder (the kind with a propeller blade, less than $20) is invaluable, or a mortar & pestle if you are a masochist. Dedicate it to spices only.
    , @Jim Don Bob
    Thanks for the tip, Peterike2. Just got a copy off EBay for $3.97 shipped!

    I love me the Intertubes!
    ReplyAgree/Disagree/Etc.
  • If Britain stops importing muslims there will be a shortage of pimps. Who’s gonna groom young girls for prostitution? The Blacks are gonna have to step up to fill the void.

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  • @Jim Don Bob
    Can you recommend a good cookbook for Indian food?

    This should get you started without too much difficulty:

    http://www.amazon.com/Madhur-Jaffreys-Quick-Indian-Cooking/dp/0811859010/ref=sr_1_1?s=books&ie=UTF8&qid=1446860986&sr=1-1&keywords=madhur+jaffrey+cookbooks&refinements=p_lbr_one_browse-bin%3AMadhur+Jaffrey

    If you live in an area with a lot of Indians, find an Indian grocery store. For less than what McCormick will charge for a little tiny prescription bottle of spices, you can buy a big sackful in an Indian grocery. Nowadays they also have excellent (and inexpensive) frozen and pouched food – they’ve caught up with modern food technology. While most simple Indian dishes can be put together quickly, there are some Indian dishes such as dosas (filled crepes) which are ridiculously time consuming and involve many steps – either you can go thru a multi- day process of grinding rice and fermenting it, etc, etc. etc.. or you can buy a box of frozen dosas for $2 and have them on your table in 10 minutes. Chinese food does not take well to reheating but most Indian food does .

    Read More
    • Replies: @peterike
    @Jim Don Bob

    I was going to recommend a different book by the same author. "An Invitation to Indian Cooking," by Madhur Jaffrey. Like Julia Child brought French cooking to America, Jaffrey was an early proponent of Indian cooking. Her recipes are generally quite easy to follow.

    Adding to Jack D's comment on spices: buy whole spices and grind them. Like for cumin or coriander. If you buy powered, it will taste like sand long before you can use it up. If you grind fresh, not only do you get a much more robust flavor, but they can last months and months (which they will need to unless you're cooking Indian frequently).

    True, certain things like dosas are just too much trouble to make at home. Not necessarily difficult, but messy and time consuming. But if you want to spend a Saturday afternoon playing around it can be fun (assuming you like to cook). Though it's surprisingly easy to make basic Indian bread at home. Chapati is very simple. Naans are more work. Though you can now find quasi-fresh Naans in the supermarket that are really quite decent when heated up. But it's fun to make Chapatis and if you have kids they can help you roll them out, and it's fun to watch them puff up on the stove top.

    PS - If you get Jaffrey's "Invitation," the recipe for "Carrots and peas with ginger and Chinese parsley" is fantastic, as is the "Chana masaledar" (chick peas with onions, ginger, etc.).
    , @steve at steve.com
    Many Indian grocers now sell dosa batter, either fresh or frozen. They turn out better than the frozen pre-cooked. You can also make dosas from other flours, without fermenting. Much easier.
    ReplyAgree/Disagree/Etc.
  • @unpc downunder
    "There’s little skill involved in Asian food and no creative plating — you just dump it in a takeout box or a bowl. I make Indian food often, and it’s just as good as any you’d get in a takeaway (better, because I use better cuts of meat)..."

    Indeed, walk into any western supermarket and you can find all the ingredients to make a more than adequate Indian, Chinese or South-East Asian meal. The jars of Asian sauces you can buy in supermarkets may not be Michelen star quality, but they are least as good as the sauces provided by most take-aways and mid-level restaraunts. And you're right that the meat in those take-away meals leaves a lot to be desired.

    If SWPLs had any genuine concern for workers rights they would also be avoiding Asian takeaways as well. If we have a populist political revolution then all Asian restaurants in western countries should have to prove to the government that aren't employing illegal labour and be forced to display some evidence of this in their advertising.

    If some close down all the better, we're getting too fat on take-away food anyway.

    I used to enjoy reverse-engineering the dishes I watched being prepared on Iron Chef, the original Japanese show. Iron Chef Chinese Chen Kenichi was my favorite. I loved familiarizing myself with the ingredients, tracking them down in the Asian markets, and adapting my kitchen techniques to try to replicate the effects that could be achieved in a professional grade kitchen.

    I loved that show; it was by far my favorite show on television. Sadly the Food Network doesn’t even show the reruns anymore, and you can’t buy a DVD compilation because Japanese copyright laws prohibit it. Those sure are some good memories, though.

    Read More
    • Replies: @Triumph104
    You can watch the original Iron Chef Japan on YouTube.
    ReplyAgree/Disagree/Etc.
  • @DWB
    Setting aside the unintentional hilarity of a piece of "journalism" that is so poorly written as to appear parody, the most relevant part of the piece IMHO is the following:

    Britain puts a cap on skilled migrants arriving from outside the European Union and requires chefs seeking entry to be paid at least £29,570 a year, which is £5,000 more than the average salary in the industry. …(emphasis added)
     
    Politicians, apparently, are simply immune to the basic realities of a market economy.

    IF there is a real shortage, wages by NECESSITY will increase. Five thousand quid per year is not very much, really.

    This, like the arguments in the US about jobs that "Americans won't do" is a manufactured crisis. The solution is not to import thousands (millions) more with the implicit goal of keeping wages low - it is to allow the wages to reflect the actual value of the labour.

    These people are not stupid; this is ignorance of a level of aggressiveness that simply is not feasible. It's not physically possible to get one's head THAT far up one's lower alimentary canal.

    There’s always an excuse for everything, if you want one.

    These employers always have their reasons and their excuses. All the various special interests who keep on forcing more people on us have their reasons and their excuses.

    Our mission is to stop allowing those reasons and excuses to be acceptable — and accepted.

    There won’t be a First World left soon if we fail.

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  • @peterike
    Oh god lord. Have you ever tried to make Indian food? It's simple. Sure, you might need to go buy a few spices you don't have in your spice drawer, but there is nothing challenging about making it. Indeed, other than Japanese, most Asian food is quite easy to make when you're talking about the kind of food you get in a take out place. It's largely slapping a bunch of ingredients together and cooking in a way that allows a great deal of room for error. It's more challenging to make a good steak and far more challenging to make a good French sauce. There's little skill involved in Asian food and no creative plating -- you just dump it in a takeout box or a bowl. I make Indian food often, and it's just as good as any you'd get in a takeaway (better, because I use better cuts of meat), and it's just as good as your Indian friend's grandmother's cooking, because old Indian women don't have any magic either (though they may have some tricks up their sleeve, and most importantly, lots of free time).

    Yet somehow we have this mystical belief that only an Indian can make Indian food. Yet we would never say only an Italian can make Italian food -- that would be racist!

    Any half-wit willing to work can be a short order cook for any kind of cuisine. Remember back in the day in America when you'd walk into a dinner or a hash house and the cookey behind the grill was often a black guy? Yet another job that blacks have lost to immigration.

    “There’s little skill involved in Asian food and no creative plating — you just dump it in a takeout box or a bowl. I make Indian food often, and it’s just as good as any you’d get in a takeaway (better, because I use better cuts of meat)…”

    Indeed, walk into any western supermarket and you can find all the ingredients to make a more than adequate Indian, Chinese or South-East Asian meal. The jars of Asian sauces you can buy in supermarkets may not be Michelen star quality, but they are least as good as the sauces provided by most take-aways and mid-level restaraunts. And you’re right that the meat in those take-away meals leaves a lot to be desired.

    If SWPLs had any genuine concern for workers rights they would also be avoiding Asian takeaways as well. If we have a populist political revolution then all Asian restaurants in western countries should have to prove to the government that aren’t employing illegal labour and be forced to display some evidence of this in their advertising.

    If some close down all the better, we’re getting too fat on take-away food anyway.

    Read More
    • Replies: @Intelligent Dasein
    I used to enjoy reverse-engineering the dishes I watched being prepared on Iron Chef, the original Japanese show. Iron Chef Chinese Chen Kenichi was my favorite. I loved familiarizing myself with the ingredients, tracking them down in the Asian markets, and adapting my kitchen techniques to try to replicate the effects that could be achieved in a professional grade kitchen.

    I loved that show; it was by far my favorite show on television. Sadly the Food Network doesn't even show the reruns anymore, and you can't buy a DVD compilation because Japanese copyright laws prohibit it. Those sure are some good memories, though.
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  • @peterike
    Oh god lord. Have you ever tried to make Indian food? It's simple. Sure, you might need to go buy a few spices you don't have in your spice drawer, but there is nothing challenging about making it. Indeed, other than Japanese, most Asian food is quite easy to make when you're talking about the kind of food you get in a take out place. It's largely slapping a bunch of ingredients together and cooking in a way that allows a great deal of room for error. It's more challenging to make a good steak and far more challenging to make a good French sauce. There's little skill involved in Asian food and no creative plating -- you just dump it in a takeout box or a bowl. I make Indian food often, and it's just as good as any you'd get in a takeaway (better, because I use better cuts of meat), and it's just as good as your Indian friend's grandmother's cooking, because old Indian women don't have any magic either (though they may have some tricks up their sleeve, and most importantly, lots of free time).

    Yet somehow we have this mystical belief that only an Indian can make Indian food. Yet we would never say only an Italian can make Italian food -- that would be racist!

    Any half-wit willing to work can be a short order cook for any kind of cuisine. Remember back in the day in America when you'd walk into a dinner or a hash house and the cookey behind the grill was often a black guy? Yet another job that blacks have lost to immigration.

    Can you recommend a good cookbook for Indian food?

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    • Replies: @Jack D
    This should get you started without too much difficulty:

    http://www.amazon.com/Madhur-Jaffreys-Quick-Indian-Cooking/dp/0811859010/ref=sr_1_1?s=books&ie=UTF8&qid=1446860986&sr=1-1&keywords=madhur+jaffrey+cookbooks&refinements=p_lbr_one_browse-bin%3AMadhur+Jaffrey

    If you live in an area with a lot of Indians, find an Indian grocery store. For less than what McCormick will charge for a little tiny prescription bottle of spices, you can buy a big sackful in an Indian grocery. Nowadays they also have excellent (and inexpensive) frozen and pouched food - they've caught up with modern food technology. While most simple Indian dishes can be put together quickly, there are some Indian dishes such as dosas (filled crepes) which are ridiculously time consuming and involve many steps - either you can go thru a multi- day process of grinding rice and fermenting it, etc, etc. etc.. or you can buy a box of frozen dosas for $2 and have them on your table in 10 minutes. Chinese food does not take well to reheating but most Indian food does .
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  • @Hugh
    Obviously native born Brits could never, ever, ever in a million years learn how to make a curry. And it would be racist of them to even try.

    What a garbage article.

    Obviously native born Brits could never, ever, ever in a million years learn how to make a curry. And it would be racist of them to even try.

    Yes, because that’s cultural appropriation. And that is always wrong.
    and if you expect them to assimilate, well that’s racist. So don’t expect the curry chef position to expand outside of the ghetto.

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  • @peterike
    Oh god lord. Have you ever tried to make Indian food? It's simple. Sure, you might need to go buy a few spices you don't have in your spice drawer, but there is nothing challenging about making it. Indeed, other than Japanese, most Asian food is quite easy to make when you're talking about the kind of food you get in a take out place. It's largely slapping a bunch of ingredients together and cooking in a way that allows a great deal of room for error. It's more challenging to make a good steak and far more challenging to make a good French sauce. There's little skill involved in Asian food and no creative plating -- you just dump it in a takeout box or a bowl. I make Indian food often, and it's just as good as any you'd get in a takeaway (better, because I use better cuts of meat), and it's just as good as your Indian friend's grandmother's cooking, because old Indian women don't have any magic either (though they may have some tricks up their sleeve, and most importantly, lots of free time).

    Yet somehow we have this mystical belief that only an Indian can make Indian food. Yet we would never say only an Italian can make Italian food -- that would be racist!

    Any half-wit willing to work can be a short order cook for any kind of cuisine. Remember back in the day in America when you'd walk into a dinner or a hash house and the cookey behind the grill was often a black guy? Yet another job that blacks have lost to immigration.

    Yet somehow we have this mystical belief that only an Indian can make Indian food. Yet we would never say only an Italian can make Italian food — that would be racist!

    A people with extreme perfectionism and attention to detail, like the Japanese, can make any cuisine, which is why Tokyo leads the world in Michelin-starred restaurants. But, locally, I’ve seen flavor evaporate from Italian places when Italians left the kitchens. The best brick oven pizza place in town ceded its kitchen to Central Americans a few years ago and the pizza has been bland since.

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  • @Rapparee
    There seems to be a common pattern with ethnic food: the first generation of immigrants introduce some cheap peasant dish from back home, and at first, Westerners are blown-away, having never tasted anything like it. They assume that there's some kind of kitchen voodoo at work that only a true-born Ruritanian can comprehend. A few decades after entering mainstream palates, some enterprising local chef with gourmet tastes says to himself, "You know, the takeout fare at the ethnic joint up the street is actually kind of greasy and salty and made with lesser-quality ingredients. I think I can do better". The best Tikka Masala I ever ate was cooked by a red-haired German-American.

    "Obviously native born Brits could never, ever, ever in a million years learn how to make a curry."
     
    The first English curry recipe was published in 1747. Sir Thomas Roe visited India in 1615. It only took them 132 years (pretty quick, for the Age of Sail).

    Curry is absolutely dirt-simple to make, if you don't mind shelling out for a few slightly-unusual spices like cumin and turmeric. Poke around the internet for a two minutes, find a simple recipe, and improvise from there- if you have a basic level of competence in the kitchen, it's practically impossible to get a curry "wrong". No two chefs make it exactly the same, anyway. I learned to make it on the first attempt from a vague description by a white woman who used to tend bar at an Indian restaurant.

    Curry is absolutely dirt-simple to make

    The basic skill of making food is usually easy to learn, but food service work is generally hard work that is undesirable to educated westerners.

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  • People always tell travelers to the U.K. that the Indian food there is the only food worth eating–but it’s the only place I’ve been where the Indian food can be truly revolting. For cheap in the U.K., I prefer pub food (although without that creepy dark-brown gravy), mediocre Italian food (never too awful if you stick to the pastas), and–my favorite, fish ‘n’ chips. That’s because it’s cooked really fast and the fish has to be really fresh.

    Indian food at Indian restaurants in America is much better (better ingredients, I suspect). My mother, who’s been to India, says the Indian food in America beats the Indian food in India. I can believe that.

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  • @Yngvar
    A Japanese eating with a spoon... Now I have seen everything.

    They use forks and knives as well. Quite clever people.

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  • @Bill B.
    A great cosmic joke against the liberal notion that diversity brings in a massive improvement in available cuisine is that the vast majority of the dishes being served are actually extremely mediocre at best. Diabolical oftentimes.

    I have lived for half my life in Asia and I will say that most Chinese, Vietnamese, Thai food in the West is terrible by comparison with the real thing. A grand private joke against stupid westerners.

    Indian food has entered a sort of peculiar status as an oily comfort food beyond normal judgement that is especially loved by the sort of people who play latino music because they think it is authentic.

    The British Indian curry traditional started with amazed migrants discovering that in the drap, dull glow of the post-war years a giant bucket of curry in the back room, supplemented by optional extras like more chillies or yoghurt, could be presented to their ignorant customers as an array of exotic but cheap dishes to be washed down the beer. It was always a business model that was likely to end at some point.

    The key problem with curry houses is that, like Chinese restaurants, they have lost novelty value and can't increase prices because there are limits to how gullible even westerners are. Many Chinese caterers switched to "Thai" to - for a time - try to outflank their customers' boredom and their increasing awareness of the joke being played against them.

    I have lived for half my life in Asia and I will say that most Chinese, Vietnamese, Thai food in the West is terrible by comparison with the real thing. A grand private joke against stupid westerners.

    The best Chinese chefs on the planet are in California. Chefs can earn more money in California and there is a large Chinese community there, so the best chefs go there.

    When people buy food, they have a really good idea of what they are paying and what they get in return, so it is silly to argue that they are being tricked.

    There’s little skill involved in Asian food and no creative plating — you just dump it in a takeout box or a bowl.

    The type of haute cuisine you refer to with technical complexity and elaborate plating is not what mass market food service is about. And most restaurants including Asian restaurants are businesses catering to mass market needs, so that’s not what they do. It’s generally not hard to find luxury Asian dining or cook books if you want that.

    On the original post, it is humorously hypocritical that curry is “proof” that immigration is no threat to a cohesive society in England, yet the curry shops won’t hire Romanians because there is too big of a culture barrier that they don’t speak Bengali.

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    • Replies: @Bill B.
    Inside ethnic enclaves the food can be somewhat authentic but - and this is almost an IRON LAW of catering - if the majority of customers are not of the country of the cuisine then its quality will decline, often sharply.

    This also happens to restaurants in the developing world that cater to tourists.

    The notion that the market validates every dining choice is misconceived if customers are making purchase decisions in ignorance. A crap car that sells superbly because of misleading advertising and customer naïvety is in a market not fulfilling its function.

    The notion that a vibrant food culture is a great boon in itself is as misleading as saying that the Out Of Compton crowd have enriched western culture.
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  • @peterike
    Oh god lord. Have you ever tried to make Indian food? It's simple. Sure, you might need to go buy a few spices you don't have in your spice drawer, but there is nothing challenging about making it. Indeed, other than Japanese, most Asian food is quite easy to make when you're talking about the kind of food you get in a take out place. It's largely slapping a bunch of ingredients together and cooking in a way that allows a great deal of room for error. It's more challenging to make a good steak and far more challenging to make a good French sauce. There's little skill involved in Asian food and no creative plating -- you just dump it in a takeout box or a bowl. I make Indian food often, and it's just as good as any you'd get in a takeaway (better, because I use better cuts of meat), and it's just as good as your Indian friend's grandmother's cooking, because old Indian women don't have any magic either (though they may have some tricks up their sleeve, and most importantly, lots of free time).

    Yet somehow we have this mystical belief that only an Indian can make Indian food. Yet we would never say only an Italian can make Italian food -- that would be racist!

    Any half-wit willing to work can be a short order cook for any kind of cuisine. Remember back in the day in America when you'd walk into a dinner or a hash house and the cookey behind the grill was often a black guy? Yet another job that blacks have lost to immigration.

    In the days before franchises deployed by 100 percent leveraged holding companies and having completely removed all decisionmaking from the workers were the only eating places available,
    being a short order cook was a trade-unglamorous, hot hard oily smelly work, but it took a skill set that was not trivial. It did not take a particularly high IQ, but it did take time and a willingness to work at it to become competent. A good short order cook, black or white, male or female, in the years from after WWII to the seventies could go wherever he or she wanted and be working in a day or two. He or she could make a reasonable income.

    Immigration and franchising ruined that. However, the modern franchise joints have one advantage: consistent mediocrity. You can go into any town in the midwest, most of the southeast and much of the southwest and find a burger joint, or a sit down restaurant and know that a Denny’s in New Mexico will have food just like one in Oregon or Pennsylvania. The old greasy spoons were very variable: some were quite good and some were ptomaine pits. And they’d change over time. Just because it was good last year didn’t mean it was good this year.

    Those who pine for the good old days forget the downside sometimes. Still, we were better off when 90 IQ but hardworking people could be short order cooks.

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  • Without curry, what will the toilet paper industry do? Will no-one think of the knock-on effects throughout the whole economy?

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  • @Hippopotamusdrome
    If native Britons decline, who will catch the eels?

    London’s Dining Scene Is Killing Off Jellied Eel Shops
    ...
    Sadly, pie and mash shops are quickly becoming a fading memory. Since 1994, 39 shops have closed across London. What’s more, all the East End eel stalls along Brick Lane and Roman Road have now closed.

     

    What’s more, all the East End eel stalls along Brick Lane and Roman Road have now closed.

    From Wikipedia:

    Brick Lane (Bengali: ব্রিক লেন) is a street in east London, England, in the London Borough of Tower Hamlets.

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  • @Numinous

    And in India, there is no dish that is called “curry” nor any spice blend that is called “curry powder”.
     
    "Curry" is the Tamil word for any generic vegetable dish cooked in spices and having some gravy. The word's meaning has expanded to include meat dishes in other part of the country; evidently in Britain, it exclusively refers to meat dishes cooked Indian style.

    And there definitely is something called curry powder (at least it's marketed by that name in India); it's a blend of different spices, though I don't know what they are

    From the wiki for “curry powder”

    “Curry powder and the contemporary English use of the word “curry” are Western inventions and do not reflect any specific South Asian food, though a similar mixture of spices used in north South Asia is called garam masala.”

    You can also get chicken tikka masala in India nowadays, as well as English style “curry powder” – the items have gone full circle from India to the UK and back again. Garam masala is not really an equivalent as it usually contains no tumeric while Western curry powders have tumeric as a main ingredient (which is why they are usually yellow). Traditionally Indian cooks would make up a different spice blend for each dish but nowadays there are many conveniently pre-blended spice packets available, each suited to a particular dish – basically they have re-invented curry powder, though they don’t call it that.

    It’s not even clear that the word curry is connected to the Tamil word kari .

    http://zesterdaily.com/world/origins-of-curry-and-spiced-yogurt-recipe/

    Kari in Tamil doesn’t really mean sauce it means black, which might (depending on who you ask) refer to black pepper or the fact that the vegetables are first blackened over a fire .

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  • Curry has declined in popularity as people have become more health conscious, chefs on lower wages won’t change this. Japanese is very popular now but there aren’t many Japanese to make it. They seem to do fine anyway.

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  • WHAT?? No real homestyle Indian matar paneer? What if the next generations of other ethnic groups show a similar failure? That means no chicken shawarma! And no Tom Kha soup! And no Ugali cakes! And no vaca frita de pollo! And sushi, I can’t live without sushi by real sushi chefs.

    That’s it – I’m voting for Trump. Where’s my “make america great again” hat? If I can’t have my homemade ethnic food, that’s it. Seriously, I’ve had it.

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  • The Brits can just start enjoying that soup the Romanians make with the cow’s stomach lining. That’s something Britons can get their culinary mind around for sure.

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  • @Jack D
    The Japanese got curry by way of the British Navy. At the end of the 19th century they went on a crash program to militarize and catch up with the West technologically so they wouldn't end up being another European colony. The British had the best navy so they decided to copy theirs. The imitation extended to even imitating the diet of the British sailors, which apparently included curry by way of India.

    "Curry" in the UK, BTW, means not just one particular dish but is the word for what we would call "Indian food" and a "curry house" is what we would call an "Indian restaurant". And in India, there is no dish that is called "curry" nor any spice blend that is called "curry powder". And chicken tikka masala, which many people think of as the quintessential Indian dish, was invented in the UK.

    It gets even stranger when Indians try to make what they call "Chinese" food, which only vaguely resembles actual Chinese food.

    And in India, there is no dish that is called “curry” nor any spice blend that is called “curry powder”.

    “Curry” is the Tamil word for any generic vegetable dish cooked in spices and having some gravy. The word’s meaning has expanded to include meat dishes in other part of the country; evidently in Britain, it exclusively refers to meat dishes cooked Indian style.

    And there definitely is something called curry powder (at least it’s marketed by that name in India); it’s a blend of different spices, though I don’t know what they are

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    • Replies: @Jack D
    From the wiki for "curry powder"

    "Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific South Asian food, though a similar mixture of spices used in north South Asia is called garam masala."

    You can also get chicken tikka masala in India nowadays, as well as English style "curry powder" - the items have gone full circle from India to the UK and back again. Garam masala is not really an equivalent as it usually contains no tumeric while Western curry powders have tumeric as a main ingredient (which is why they are usually yellow). Traditionally Indian cooks would make up a different spice blend for each dish but nowadays there are many conveniently pre-blended spice packets available, each suited to a particular dish - basically they have re-invented curry powder, though they don't call it that.

    It's not even clear that the word curry is connected to the Tamil word kari .

    http://zesterdaily.com/world/origins-of-curry-and-spiced-yogurt-recipe/

    Kari in Tamil doesn't really mean sauce it means black, which might (depending on who you ask) refer to black pepper or the fact that the vegetables are first blackened over a fire .
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  • @tbraton
    "Mohammad Azad, the executive chef at Cafe Saffron in Shrewsbury, said he had tried to hire Europeans. But there were “so many barriers in the kitchen, starting with the language,” he said at a curry chef awards ceremony held in London. …

    “When it gets busy in the kitchen and you start shouting in Bengali, it’s difficult for a Romanian to understand,” Mr. Azad said, raising his voice above the din."

    Surely, The Onion can sue for copyright infringement for outright literary theft like this.

    What do you mean? If ensuring Romanian immigrants can understand Bengali chefs who have been in the UK for fifty years isn’t as compelling a reason for open borders as there can be, then what is?

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  • “Please Sir. I want some more.”

    Oliver Twist

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  • http://www.indeed.co.uk/Curry-Chef-jobs

    138 Curry Chef Job vacancies available on Indeed.co.uk. one search.
    Salary Estimate
    £15,000+ (125)
    £20,000+ (73)
    £25,000+ (17)
    £30,000+ (3)
    Location London

    They pay more in Oz (too lazy to check exchange rate/cost o’ living)- so maybe no shortage?

    http://au.indeed.com/Indian-Curry-Chef-jobs

    Indian Curry Chef jobs
    Salary Estimate
    $50,000+ (31)
    $70,000+ (1)

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  • @Wilkey
    "The Department for Work and Pensions found the unemployment rate for whites aged 16-24 was 19% last September [2013]. The rate was 46% for young Pakistani and Bangladeshi workers and 45% for young black people."

    Ergo: in Britain, Bangladeshis have even higher unemployment rates than blacks.

    And from Britain's Office for National Statistics:

    - "The highest rates of economic inactivity...for women were Arab (64%) Bangladeshi (61%), Pakistani (60%) and Gypsy or Irish Traveller (60%)."

    - "Over half (54%) of Bangladeshi men in employment worked part-time (less than 30 hours a week) and just over 1 in 10 worked 15 hours a week or less (12%)."

    - "Bangladeshi (56%) and Gypsy or Irish Traveller (54%) women were the most likely to work part-time (less than 30 hours a week). Bangladeshi and Pakistani women had the highest proportion working less than 15 hours a week (23% and 20% respectively)."


    And finally, there are 450,000 people in the UK of Bangladeshi origin, 1.175 million of Pakistani origin, and 1.45 million of Indian origin. All these groups saw their numbers climb enormously in the single decade from 2001 to 2011. There is no shortage of people in the UK who can make curry.

    I’d think that the unemployed Pakistanis and Bangladeshis would be rather too busy with their jobs to want to be curry cooks.

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  • @Anonymous
    Curry is also big in Japan, although they don't have immigration there. Though it tastes nothing like real curry:

    https://www.youtube.com/watch?v=rSEdiKB4ThY

    A Japanese eating with a spoon… Now I have seen everything.

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    • Replies: @White Guy In Japan
    They use forks and knives as well. Quite clever people.
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  • @Hugh
    Obviously native born Brits could never, ever, ever in a million years learn how to make a curry. And it would be racist of them to even try.

    What a garbage article.

    There seems to be a common pattern with ethnic food: the first generation of immigrants introduce some cheap peasant dish from back home, and at first, Westerners are blown-away, having never tasted anything like it. They assume that there’s some kind of kitchen voodoo at work that only a true-born Ruritanian can comprehend. A few decades after entering mainstream palates, some enterprising local chef with gourmet tastes says to himself, “You know, the takeout fare at the ethnic joint up the street is actually kind of greasy and salty and made with lesser-quality ingredients. I think I can do better“. The best Tikka Masala I ever ate was cooked by a red-haired German-American.

    “Obviously native born Brits could never, ever, ever in a million years learn how to make a curry.”

    The first English curry recipe was published in 1747. Sir Thomas Roe visited India in 1615. It only took them 132 years (pretty quick, for the Age of Sail).

    Curry is absolutely dirt-simple to make, if you don’t mind shelling out for a few slightly-unusual spices like cumin and turmeric. Poke around the internet for a two minutes, find a simple recipe, and improvise from there- if you have a basic level of competence in the kitchen, it’s practically impossible to get a curry “wrong“. No two chefs make it exactly the same, anyway. I learned to make it on the first attempt from a vague description by a white woman who used to tend bar at an Indian restaurant.

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    • Replies: @Massimo Heitor


    Curry is absolutely dirt-simple to make

     

    The basic skill of making food is usually easy to learn, but food service work is generally hard work that is undesirable to educated westerners.
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  • @Anonymous
    Curry is also big in Japan, although they don't have immigration there. Though it tastes nothing like real curry:

    https://www.youtube.com/watch?v=rSEdiKB4ThY

    The Japanese got curry by way of the British Navy. At the end of the 19th century they went on a crash program to militarize and catch up with the West technologically so they wouldn’t end up being another European colony. The British had the best navy so they decided to copy theirs. The imitation extended to even imitating the diet of the British sailors, which apparently included curry by way of India.

    “Curry” in the UK, BTW, means not just one particular dish but is the word for what we would call “Indian food” and a “curry house” is what we would call an “Indian restaurant”. And in India, there is no dish that is called “curry” nor any spice blend that is called “curry powder”. And chicken tikka masala, which many people think of as the quintessential Indian dish, was invented in the UK.

    It gets even stranger when Indians try to make what they call “Chinese” food, which only vaguely resembles actual Chinese food.

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    • Replies: @Numinous

    And in India, there is no dish that is called “curry” nor any spice blend that is called “curry powder”.
     
    "Curry" is the Tamil word for any generic vegetable dish cooked in spices and having some gravy. The word's meaning has expanded to include meat dishes in other part of the country; evidently in Britain, it exclusively refers to meat dishes cooked Indian style.

    And there definitely is something called curry powder (at least it's marketed by that name in India); it's a blend of different spices, though I don't know what they are
    ReplyAgree/Disagree/Etc.
  • Setting aside the unintentional hilarity of a piece of “journalism” that is so poorly written as to appear parody, the most relevant part of the piece IMHO is the following:

    Britain puts a cap on skilled migrants arriving from outside the European Union and requires chefs seeking entry to be paid at least £29,570 a year, which is £5,000 more than the average salary in the industry. …(emphasis added)

    Politicians, apparently, are simply immune to the basic realities of a market economy.

    IF there is a real shortage, wages by NECESSITY will increase. Five thousand quid per year is not very much, really.

    This, like the arguments in the US about jobs that “Americans won’t do” is a manufactured crisis. The solution is not to import thousands (millions) more with the implicit goal of keeping wages low – it is to allow the wages to reflect the actual value of the labour.

    These people are not stupid; this is ignorance of a level of aggressiveness that simply is not feasible. It’s not physically possible to get one’s head THAT far up one’s lower alimentary canal.

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    • Replies: @notsaying
    There's always an excuse for everything, if you want one.

    These employers always have their reasons and their excuses. All the various special interests who keep on forcing more people on us have their reasons and their excuses.

    Our mission is to stop allowing those reasons and excuses to be acceptable -- and accepted.

    There won't be a First World left soon if we fail.

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  • WhatEvvs [AKA "Internet Addict"] says:

    And that’s why The Economist nominates Mutter Merkel as The Indispensable European!

    http://www.economist.com/news/leaders/21677643-angela-merkel-faces-her-most-serious-political-challenge-yet-europe-needs-her-more

    LOOK around Europe, and one leader stands above all the rest: Angela Merkel. In France François Hollande has given up the pretence that his country leads the continent (see Charlemagne). David Cameron, triumphantly re-elected, is turning Britain into little England. Matteo Renzi is preoccupied with Italy’s comatose economy.

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  • @Hugh
    Obviously native born Brits could never, ever, ever in a million years learn how to make a curry. And it would be racist of them to even try.

    What a garbage article.

    I’m of British descent and make a pretty bitchin’ curry, but somehow I doubt I’d ever get hired by a Bangladeshi.

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  • Paul Scully – a Tory who would sell his birthright for a mess of curry.

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  • @kaganovitch
    If you can't trust " the secretary general of the British Bangladeshi Caterer Association" who can you trust? It's Monty Python's world ...

    “It’s Monty Python’s world”

    Monty Python is exactly what I thought of when I read this line:

    “When it gets busy in the kitchen and you start shouting in Bengali, it’s difficult for a Romanian to understand”

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  • @Anonymous
    Curry is also big in Japan, although they don't have immigration there. Though it tastes nothing like real curry:

    https://www.youtube.com/watch?v=rSEdiKB4ThY

    It’s awful. Supposedly, Japanese curry derives from the slop that they used to serve sailors on western ships that came to to Japan.

    If you ask Japanese people, they clearly distinguish in their minds between Indian, Thai, and Japanese curries, as if they had their own distinct curry tradition. The fact is, there is Indian and Thai curry, and then there is a brown, flavorless sauce that Japanese people pour on rice.

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  • Oh god lord. Have you ever tried to make Indian food? It’s simple. Sure, you might need to go buy a few spices you don’t have in your spice drawer, but there is nothing challenging about making it. Indeed, other than Japanese, most Asian food is quite easy to make when you’re talking about the kind of food you get in a take out place. It’s largely slapping a bunch of ingredients together and cooking in a way that allows a great deal of room for error. It’s more challenging to make a good steak and far more challenging to make a good French sauce. There’s little skill involved in Asian food and no creative plating — you just dump it in a takeout box or a bowl. I make Indian food often, and it’s just as good as any you’d get in a takeaway (better, because I use better cuts of meat), and it’s just as good as your Indian friend’s grandmother’s cooking, because old Indian women don’t have any magic either (though they may have some tricks up their sleeve, and most importantly, lots of free time).

    Yet somehow we have this mystical belief that only an Indian can make Indian food. Yet we would never say only an Italian can make Italian food — that would be racist!

    Any half-wit willing to work can be a short order cook for any kind of cuisine. Remember back in the day in America when you’d walk into a dinner or a hash house and the cookey behind the grill was often a black guy? Yet another job that blacks have lost to immigration.

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    • Replies: @Former Darfur
    In the days before franchises deployed by 100 percent leveraged holding companies and having completely removed all decisionmaking from the workers were the only eating places available,
    being a short order cook was a trade-unglamorous, hot hard oily smelly work, but it took a skill set that was not trivial. It did not take a particularly high IQ, but it did take time and a willingness to work at it to become competent. A good short order cook, black or white, male or female, in the years from after WWII to the seventies could go wherever he or she wanted and be working in a day or two. He or she could make a reasonable income.

    Immigration and franchising ruined that. However, the modern franchise joints have one advantage: consistent mediocrity. You can go into any town in the midwest, most of the southeast and much of the southwest and find a burger joint, or a sit down restaurant and know that a Denny's in New Mexico will have food just like one in Oregon or Pennsylvania. The old greasy spoons were very variable: some were quite good and some were ptomaine pits. And they'd change over time. Just because it was good last year didn't mean it was good this year.

    Those who pine for the good old days forget the downside sometimes. Still, we were better off when 90 IQ but hardworking people could be short order cooks.
    , @Dave Pinsen

    Yet somehow we have this mystical belief that only an Indian can make Indian food. Yet we would never say only an Italian can make Italian food — that would be racist!
     
    A people with extreme perfectionism and attention to detail, like the Japanese, can make any cuisine, which is why Tokyo leads the world in Michelin-starred restaurants. But, locally, I've seen flavor evaporate from Italian places when Italians left the kitchens. The best brick oven pizza place in town ceded its kitchen to Central Americans a few years ago and the pizza has been bland since.
    , @Jim Don Bob
    Can you recommend a good cookbook for Indian food?
    , @unpc downunder
    "There’s little skill involved in Asian food and no creative plating — you just dump it in a takeout box or a bowl. I make Indian food often, and it’s just as good as any you’d get in a takeaway (better, because I use better cuts of meat)..."

    Indeed, walk into any western supermarket and you can find all the ingredients to make a more than adequate Indian, Chinese or South-East Asian meal. The jars of Asian sauces you can buy in supermarkets may not be Michelen star quality, but they are least as good as the sauces provided by most take-aways and mid-level restaraunts. And you're right that the meat in those take-away meals leaves a lot to be desired.

    If SWPLs had any genuine concern for workers rights they would also be avoiding Asian takeaways as well. If we have a populist political revolution then all Asian restaurants in western countries should have to prove to the government that aren't employing illegal labour and be forced to display some evidence of this in their advertising.

    If some close down all the better, we're getting too fat on take-away food anyway.

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  • Anonymous • Disclaimer says:
    @Hugh
    Obviously native born Brits could never, ever, ever in a million years learn how to make a curry. And it would be racist of them to even try.

    What a garbage article.

    Obviously native born Brits could never, ever, ever in a million years learn how to make a curry. And it would be racist of them to even try.

    What a garbage article.

    You will not be assimilated. You will not have cultural appropriation performed on you. You may not pass Go.

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  • …but they cannot find cooks to replace them, Mr. Khan said. Younger, better-educated and more assimilated British Asians are reluctant to take on the family business because of the grueling hours and low pay.

    Surely it is racist not to allow businessmen to run their sweat shops according to their traditional Third World standards.

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  • 2Mintzin1 [AKA "Mike"] says:
    @anonymous
    "I have seen plenty of Indian and Thai restaurants in California with Mexican Chefs making curry. We can send them some, happy to help."

    I've noticed Mexicans in California have superpowers. They can also do Chinese, Afghan, Vietnamese vegetarian, or anything, and often seem to do it well.

    Ditto the Bronx. Go into an Italian deli in the (shrinking, but still there ) Little Italy around Arthur Avenue and take a gander at who’s making the sandwiches. Ay caramba!
    The first time I saw this, I was amazed that in an area with so many unemployed black people, the owners would have to import workers.
    However, after I had spent a year or so of working in the Bronx and having contact with the local NAMs, it began to make sense.

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  • Curry proves that immigration is no threat to Britain’s “cohesive society

    Only a few sentences further..

    Mohammad Azad, the executive chef at Cafe Saffron in Shrewsbury, said he had tried to hire Europeans. But there were “so many barriers in the kitchen, starting with the language,” he said at a curry chef awards ceremony held in London. …

    Doublethink. Someone mentioned that word some threads ago.

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  • “When it gets busy in the kitchen and you start shouting in Bengali, it’s difficult for a Romanian to understand,” Mr. Azad said,…”

    This vile racist needs to learn how to appreciate the benefits of diversity. The need for Reeducation Centers has never been greater.

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  • A great cosmic joke against the liberal notion that diversity brings in a massive improvement in available cuisine is that the vast majority of the dishes being served are actually extremely mediocre at best. Diabolical oftentimes.

    I have lived for half my life in Asia and I will say that most Chinese, Vietnamese, Thai food in the West is terrible by comparison with the real thing. A grand private joke against stupid westerners.

    Indian food has entered a sort of peculiar status as an oily comfort food beyond normal judgement that is especially loved by the sort of people who play latino music because they think it is authentic.

    The British Indian curry traditional started with amazed migrants discovering that in the drap, dull glow of the post-war years a giant bucket of curry in the back room, supplemented by optional extras like more chillies or yoghurt, could be presented to their ignorant customers as an array of exotic but cheap dishes to be washed down the beer. It was always a business model that was likely to end at some point.

    The key problem with curry houses is that, like Chinese restaurants, they have lost novelty value and can’t increase prices because there are limits to how gullible even westerners are. Many Chinese caterers switched to “Thai” to – for a time – try to outflank their customers’ boredom and their increasing awareness of the joke being played against them.

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    • Replies: @Massimo Heitor


    I have lived for half my life in Asia and I will say that most Chinese, Vietnamese, Thai food in the West is terrible by comparison with the real thing. A grand private joke against stupid westerners.

     

    The best Chinese chefs on the planet are in California. Chefs can earn more money in California and there is a large Chinese community there, so the best chefs go there.

    When people buy food, they have a really good idea of what they are paying and what they get in return, so it is silly to argue that they are being tricked.


    There’s little skill involved in Asian food and no creative plating — you just dump it in a takeout box or a bowl.

     

    The type of haute cuisine you refer to with technical complexity and elaborate plating is not what mass market food service is about. And most restaurants including Asian restaurants are businesses catering to mass market needs, so that's not what they do. It's generally not hard to find luxury Asian dining or cook books if you want that.


    On the original post, it is humorously hypocritical that curry is "proof" that immigration is no threat to a cohesive society in England, yet the curry shops won't hire Romanians because there is too big of a culture barrier that they don't speak Bengali.
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