There are a handful of culinary quagmires that, for no clear reason and to the bafflement of the rest of the world, bitterly divide Britain: the correct pronunciation of “scone,” for example, or at what stage in the tea-making process one should add milk.
There are a handful of culinary quagmires that, for no clear reason and to the bafflement of the rest of the world, bitterly divide Britain: the correct pronunciation of “scone,” for example, or at what stage in the tea-making process one should add milk.
