New York Times readers baffled by US chef’s ‘luxury’ recipe for traditional British food – because all the ingredients are wrong

In the latest scandal to hit the United States, the New York Times got the British classic “Toad in the Hole” completely wrong, leaving gourmands outraged.

The newspaper put its own cryptic twist on the sausage and batter staple, swapping out the only ingredients to rebrand it eggs on toast.

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strange recipe It is a “tribute” to British television chef Heston Blumenthal and an adaptation of the version by top American chef Kyle Connaughton.

However, like the three-Michelin-starred American chef’s take on British classics, it still lacks almost every element of the original, except for the holes.

The new dish consists of fried bread with round holes topped with scrambled eggs and cheese, a far cry from the origins of meat in the 18th century.

Connaughton’s acclaimed Californian restaurant serves a dish called “Mad Hatter’s Toad in the Hole,” which may be a source of confusion.

The extraordinaire of the American culinary world was joking, studying with Blumenthal at award-winning London restaurant The Fat Duck.

Times culinary expert seems to have adapted based on playfulness recipedropped a few words and created a dangerous food faux pas instead.

But foodies argued that the credibility the newspaper had in the dish was ruined by the latest adaptation.

Enraged, they rushed to the keyboard and said yes.

one raging twitter A commenter wrote:

“I am trembling in my heart about this!” said another.

Other netizens viewed the recipe as a diplomatic affair.

“This is an act of war,” declared one user.

Another poster wrote:

Actually four years ago new york The Times knew what a toad was.

They even asked legendary chef Yotam Ottelenghi to take a deep dive into the British classics. it is most true “Butter pudding with a hole in the middle”.

He wrote: “The simplicity of the toad’s materials and technique says a lot about British culture in general.

“It’s purposeful, perfectly executed and humble food with an ironic name to bring it all together.”

It’s not the first time The Times has upset British food evaluators.

Earlier this week, they threw themselves into boiling water, claiming they had discovered the crunchy butter that the British have enjoyed for decades.

New York Times Cuisine Instagram The account advised that the sandwich could be improved by adding “chips” (as Americans call them crisps) for added “crunch” and “stability.”

recipe “Make a sandwich or put potato chips in it?”

People who have been eating delicacies for many years were surprised at the suggestion that it was a novel idea, and were busy making fun of the newspapers.

“Well, people have been putting potato chips in their sandwiches since Bologna, and 1991 wasn’t called that.

Another said, “Chips? Sandwiches? Revolutionary.”

“Wait until they invent the kettle.”

Another said, “Oh, what a revelation. It takes a lot of courage to post something like that.”

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