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Royal diets: Fun food facts about the Queen and her family
June 5, 2012 - Carla Tracy
Today marks the last day of the Diamond Jubilee, which celebrates 60 years of Queen Elizabeth’s reign on the throne of England.
According to the Daily Meal — the site that houses “all things food and drink,” here’s the inside scoop. “That is, just in case you weren’t one of the lucky 10,000 people chosen to attend Queen Elizabeth II’s recent Diamond Jubilee lunch.”
“Chances are you might never get to dine with the British royal family.” Fortunately, The Daily Meal “is dishing out the inside scoop with Eat Royally: Fun Food Facts About the Queen, Prince Philip, and Prince Charles,” states the press release.
“From the monarchs’ most disliked dishes to their intricate sandwich specifications, here’s a taste of some of their regal dining secrets:”
“· What Every Royal Chef Should Never Serve the Queen—Garlic, onions, and tomato sauce are out, as are shellfish, curry, and ‘messy’ foods like spaghetti and other pastas with sauces. Tomato pips and cucumber seeds have to be removed so as not to stick in her teeth, and soft fruits including blackberries and raspberries are banned for the same reason.”
“· Prince Charles’ Extraordinary Breakfast Requirements—Each morning, the prince requests freshly squeezed orange juice, a small bowl of freshly peeled and cut fruit, specially made muesli, milk from the Windsor Castle dairy, granary toast, and six different types of honey”!
“· The Queen Eats Leftovers—Despite being one of the richest women in the world, the queen is renowned for her frugality and insists that all leftovers from meals are eaten the next day. So on Mondays, after their weekly Sunday roast, she often eats similar meals to her servants: shepherds pie, cottage pie, rissoles, or a royal favorite, bubble and squeak (made from fried, leftover vegetables from a roast).”
“· Prince Charles’ Perfect Picnic Sandwich—Charles once wanted a homemade organic granary bap exactly eight centimeters in diameter, and cut in half. The chef was instructed to cut it exactly to size, then butter the first half with mayonnaise, add pesto, shredded salad leaves and an egg fried on both sides so that it was not runny. Next, he had to season the eggs and add two thin slices of Gruyère cheese. Finally, the chef carefully buttered the second half and added a smear of Marmite before placing the two halves together. Charles also insisted that the sandwich look rustic, so the chef then dusted it with a little white flour.”
Of course, living on Maui, we have our own preferences that are as far from the Monarch’s tastes as Hawaii is from England.
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