Why is British Fried Bread Not (More?) Popular in the United States?

[Harters (John Hartley - a culinary patriot, cooking and eating in northwest England)]

@ThePatheticBaker

But that does not justify the lack of taste, flavour, and texture that results from the CWP.

Of course not.

[DaBadger (Григорій Стрічко)]

When the fry bread is fresh off the heat, and the guts are good (my last one was mutton) it’s a great lunch. My last one was on the Navajo nation (AZ), so pretty close to the source.