>>I thought they had a metric day ... Well ... they seem to have a 10-hour lunch break!
>
>That's because they have something decent to it. OTOH with British food's reputation you would definitely have a very shoort lunch.

Ha! British food's reputation. Now where did that come from? From the GIs in GB during the War, when we were on rations (up to c. 1953 I think)?, along with so-called "warm beer" (which is actually cellar temp., and only applies to those beers best drunk at this temp. - not lagers), bobbies blowing whistles, "pea souper" fogs over London (I think LA and many mountain-enclosed CA cities have them now) and people who say "Gaw Bloimey, Mary Poppins".

And what do you eat that's so different and fine? Fahitas? Enchaladas? Tacos? Hamburgers? Biscuits in gravy? Mashed potatoes? Fries? ...

We can and do eat all of these, if we wish. It's just that we tend to eat our portions, not CLIMB them.
So what's the great American delicacy/cordon bleu food that we miss out on?

We had this one out a few months back, after Chirac put HIS foot in it and decried British food.

Sure there are those who eat little more than pie & mash, or fish & chips but I think you'd find things have changed - OVER THE LAST 50 YEARS!