Great googly moogly, this thread tore up the pea patch while I was away!!
Welcome to the forum, Koz!
Hmmm.. where to begin...
Samphyre? I'd love to get hold of some, but I very heavily doubt I will here in the American Midwest. If I do, it's probably $8 a pound. I love
greens, especially collards and dandelion greens, which would have earned me a swat on the hand with a ladle from my parents
. (Really just--soul food, you know. Rest their souls, they were so
Midwestern.) Real Beverly Hillbillies stuff, by the lights of most people I grew up with.
I love Marmite too, even though it's just congealed mold
, but because it's sold in incredibly small quantities in the States, the markup vs. British prices is ridiculous. I felt like I was gold plating a slice of bread with it. Really, the markup is worse than in the case of HP Sauce.
I lived in New Orleans (N'Awlins) for a while, and yes, the French influence pervades the South. Substantial quantities of black pepper in any recipe is just--gauche. But here in the Midwest, biscuits and gravy have a pretty peppery gravy. The biscuits, BTW, just aren't right unless they have that proper baking soda bite to them, and actually I like it. Any good homemade bread or biscuit dough requires kneading, rising, knocking down, and rising again at least twice, so it's a pain--best to head out to the local diner for this dish.
Pie floater-- a meat pie floating in pea soup. And served with mint sauce? Gawd, this is so Yorkshire I can taste the Humber river just reading about it! The Aussies must be mostly descended from the detritus of Yorkshire jails. The floater business is just their way of being nostalgic about how they got to Oz.
Koz--are you by chance a programmer? 'Mung' is originally an acronym--to 'mung' something is to 'Mung Until No Good'--a little recursive humor. (And if you are a programmer, are you a Pythonist?)
Lac lactis in primoris (milk in first).