@Nocturnus funny you mention seafood being expensive. Britain is of course an island, and I've heard there is no part of Britain that is more than 80 miles from the sea, so there is a lot of fish over here, something my lady approves of since she really enjoys fish.
One thing I found odd in pensylvania is over there samon was considered a luxury fish, whilst we had crab cakes quite frequently, whilst in England crab is rather expensive, but salmon is really common.
As to calamari, it very much depends firstly on where you get them and secondly on how they're cooked. I didn't care for them the first time I had them, since they were cooked too long and went rubbery, but then I went to Griece and got some fresh caught ones in olive oil that were just plane heavenly.
Now I have them fairly often, they're one of my favourite starters at our lovely local Italian restaurant.
@Mirage, one question I do have is about fudge since that was a rather odd cultural misunderstanding with my lady. Over here fudge is like an extremely sweet caramel stuff which either comes as a liquid, or as a solid chewable stuff, where as my lady said in america "fudge" basically meant extra chocolate, or peanut butter or something, which seems sort of odd to me.
Ice cream I don't go nuts on, but I like it occasionally if its properly maid, said Italian also does lovely gelato, as well as woffles topped with gelato, chocolate sauce and other goodies, albeit I can't have those all the time since they tend to be bloody humungus! .
As to bacon, one other cultural difference I noticed in the states, is that over it seems much more common to do bacon so crispy that we'd consider it burned. For me, I prefer my bacon lightly grilled so that it actually tastes like meat, indeed occasionally I will go and make a good old bacon butty (that is a bacon sandwich), on george forman, usually with some bbq sauce or sometimes ketchup.
Actually I'm rather wanting one now .
@Thatguy, yes I've had those salami wraps before, though personally since I always fancy things hot I'd rather put the cream chese and salame on a toasty I think. A favourite sandwich topping (hot or cold), for me is cream cheese and good smoked gammon.
Yesterday evening I did chicken Kievs, roast potatoes and beans, we were going to have steamed vedge but the vedge had gone off due to us being longer at my parents than I planned.
For those who don't know, chicken kievs are chicken breasts, wrapped in bread crumb with garlic sauce stuffed inside, and are something i'm quite fond of.
As to a perfect day menu, the reason I haven't replied is that there are so many things I like its really hard to narrow things down, particularly since there are things which are nice everyday things, and then there are things you have specially perhaps just once or twice which are awesome and make for a memory, like the occasion I went to hester blumenthal's resteraunt and had octipus rizotto with octipus ink, or said unusual sausage meal I mentioned earlier in this topic.
but I'll have a think and see if I can come up with at least a vague selection.
With our dreaming and singing, Ceaseless and sorrowless we! The glory about us clinging Of the glorious futures we see,
Our souls with high music ringing; O men! It must ever be
That we dwell in our dreaming and singing, A little apart from ye. (Arthur O'Shaughnessy 1873.)