Irish Gem: Bushmills Whiskey
Al in Dallas
needed a mixer. Then, about two weeks ago, I bought a bottle of Bushmills
Rare Single Irish Malt Whiskey [2][3]. Wow, you can pour this stuff into
a glass and drink it neat. Is there anything else from Ireland that I
should learn about? (I already enjoy Guinness when I find it on tap.
Imagine my delight when I found www.guinness.com and read "Download free
guinness" and then my disappointment when the next word was
"screensavers.")
[Is Bushmills food, sheep, or English usage?]
[1] Seagram's 7, Seagram's V.O., Seagram's Crown Royal, Jack Daniels,
Wild Turkey 101, Chivas Regal (in the order that I was introduced to
them)
[2] The words are in that strange order. Wouldn't "Single Malt Irish
Whiskey" make more sense?
[3] Aged 16 Years
--
Al in Dallas
Sent via Deja.com http://www.deja.com/
Before you buy.
Alex Chernavsky
> Jack Daniels
Sorry to be a nit-picker, but it's Jack Daniel's -- started by Jasper "Jack"
Newton Daniel:
http://www.jackdaniels.com/oldno7/facts.asp#number7
--
Alex Chernavsky
al...@astrocyte-design.com
Charles Riggs
wrote:
> I'd tried several whiskeys [1] and I'd concluded that whiskey always
>needed a mixer. Then, about two weeks ago, I bought a bottle of Bushmills
>Rare Single Irish Malt Whiskey [2][3]. Wow, you can pour this stuff into
>a glass and drink it neat. Is there anything else from Ireland that I
>should learn about? (I already enjoy Guinness when I find it on tap.
>Imagine my delight when I found www.guinness.com and read "Download free
>guinness" and then my disappointment when the next word was
>"screensavers.")
>
>[Is Bushmills food, sheep, or English usage?]
Yes.
Another nice product from Ireland is Bailey's, which stands for
Bailey's Irish Cream I think; it is consumed undiluted though usually
on ice. It may be true that it is more popular with tourists than with
natives.
Charles Riggs
NOn_cra...@pacbell.net
> Al in Dallas wrote, in part:
>
> > Jack Daniels
>
> Sorry to be a nit-picker, but it's Jack Daniel's -- started by Jasper
> "Jack" Newton Daniel:
Sorry to be a nit-nit-picker, but I find Jack Daniel's to be rot-gut, which
I only use in my marinades. Also, I find Old Forester to be the superlative
Bourbon!
Waiting to get my ass kicked,
--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
Brian J Goggin
wrote:
> I'd tried several whiskeys [1] and I'd concluded that whiskey always
>needed a mixer. Then, about two weeks ago, I bought a bottle of Bushmills
>Rare Single Irish Malt Whiskey [2][3]. Wow, you can pour this stuff into
>a glass and drink it neat. Is there anything else from Ireland that I
>should learn about?
Drisheen, dillisk and periwinkles.
bjg
Eoin Bairéad
Eoin Bairéad
Dublin, Ireland
"Brian J Goggin" <b...@wordwrights.ie> wrote in message
news:81hn0to82s2etscfv...@4ax.com...
> On Fri, 10 Nov 2000 07:09:53 GMT, Al in Dallas <far...@my-deja.com>
> wrote:
>
> > I'd tried several whiskeys [1] and I'd concluded that whiskey always
> >needed a mixer. Then, about two weeks ago, I bought a bottle of Bushmills
> >Rare Single Irish Malt Whiskey [2][3]. Wow, you can pour this stuff into
> >a glass and drink it neat. Is there anything else from Ireland that I
> >should learn about?
>
picaresque
Brian J Goggin <b...@wordwrights.ie> wrote:
> On Fri, 10 Nov 2000 07:09:53 GMT, Al in Dallas <far...@my-deja.com>
> wrote:
>
> >needed a mixer. Then, about two weeks ago, I bought a bottle of
Bushmills
> >Rare Single Irish Malt Whiskey [2][3]. Wow, you can pour this stuff
into
> >a glass and drink it neat. Is there anything else from Ireland that I
> >should learn about?
>
>
> bjg
>
>
ago and you told me, but what is/are dillisk?
--
Diplomacy is .... To Do And Say.....
The Nastiest Things .....
In The Nicest Way.....
Burma Shave
picaresque
Brian J Goggin
<ebai...@indigo.ie> wrote:
>And Coddle
>Eoin Bairéad
>Dublin, Ireland
>"Brian J Goggin" <b...@wordwrights.ie> wrote in message
>news:81hn0to82s2etscfv...@4ax.com...
>> On Fri, 10 Nov 2000 07:09:53 GMT, Al in Dallas <far...@my-deja.com>
>> wrote:
>>
>> > I'd tried several whiskeys [1] and I'd concluded that whiskey always
>> >needed a mixer. Then, about two weeks ago, I bought a bottle of Bushmills
>> >Rare Single Irish Malt Whiskey [2][3]. Wow, you can pour this stuff into
>> >a glass and drink it neat. Is there anything else from Ireland that I
>> >should learn about?
>>
>> Drisheen, dillisk and periwinkles.
Ah! Thank you, Eoin, for remedying that omission. How could I forget a
dish that I eat regularly?
I spent much of the October Bank Holiday weekend standing in the wind
and the rain on the back end of a barge, driving it into Dublin along
the Royal Canal. At the end of the first day, when we reached Enfield,
it was a delight to dive downstairs into the warm cabin and to find
that my Dearly Beloved had prepared a large pot of coddle. Tied in the
shelter of the small harbour, outside the reach of the gale, we ate
coddle and drank wine and played scrabble.
I have, in my time, heard of perverts who put carrots in coddle, and I
even knew a chap who once added cabbage (he was barred from every pub
in Irishtown after that), but none of those fancifications for me.
Honest coddle, the working man's friend --- or one of them.
bjg [post & mail]
P&D Schultz
> <...> Wow, you can pour this stuff into
> a glass and drink it neat. <...>
Suggested rewrite:
"Wow, you can pour this stuff into a glass and drink it! Neat!"
\\P. Schultz
Stephen Toogood
>>needed a mixer. Then, about two weeks ago, I bought a bottle of Bushmills
>>Rare Single Irish Malt Whiskey [2][3]. Wow, you can pour this stuff into
>>a glass and drink it neat. Is there anything else from Ireland that I
>>should learn about?
>
>
I'm not convinced your man is ready for drisheen yet. Bushmills is after
all a Protestant among whiskeys.
Half a bottle of Paddy, then one of Power's, and a light caragheen
pudding to follow. Then perhaps if he has the stomach for it...
I'm not certain even Mr. Riggs has had drisheen yet.
--
Stephen Toogood
Brian J Goggin
wrote:
>AHA! I know what drisheens are since I posted a question on that long
>ago and you told me, but what is/are dillisk?
It's one of the several forms of seaweed sold and eaten in Ireland.
I think Perch had some once.
I should have mentioned Yellow Man.
Also faggots, packet and tripe.
And nettles.
bjg
Brian J Goggin
<ste...@stenches.nospam.demon.co.uk> wrote:
>I'm not convinced your man is ready for drisheen yet. Bushmills is after
>all a Protestant among whiskeys.
Tis true (although many of the distillers were Protestants --- and why
indeed would Guinness be black?) Some looney in San Francisco or some
other of those foreign American cities decided some time ago to start
pouring Bushmills down the drain because the firm (owned by Irish
Distillers, itself owned by Pernod-Ricard) employed few Catholics, and
it to be based in a highly Protestant area, where even the pavement
edges are red, white and blue, and who else would be working there by
the same token? And wouldn't it be a fierce waste of good stuff to be
pouring it down the drain?
But the Americans are a fierce emotional people. They do get excited
by all classes of stuff.
Even the Black Bush is a very respectable whiskey.
>Half a bottle of Paddy, then one of Power's, and a light caragheen
>pudding to follow. Then perhaps if he has the stomach for it...
>
>I'm not certain even Mr. Riggs has had drisheen yet.
Up his end of the country he's near boxty territory. Now that's
something that might tickle the American palate.
bjg
Skitt
Ahh, nettles!
--
Skitt (in SF Bay Area) http://i.am/skitt/
Wayward in Hayward
Rowan Dingle
>Ahh, nettles!
I think he meant for scoffing, not scourging. Not that there's anything
wrong with scourging. Probably.
--
Rowan Dingle
Perchprism
>From: Brian J Goggin b...@wordwrights.ie
>Date: 11/10/00 11:29 AM Eastern Standard Time
>Message-id: <hg8o0tgpqo38bhqja...@4ax.com>
>
>On Fri, 10 Nov 2000 15:32:58 GMT, picaresque <bbr...@mail.shasta.com>
>wrote:
>
>>AHA! I know what drisheens are since I posted a question on that long
>>ago and you told me, but what is/are dillisk?
>
>It's one of the several forms of seaweed sold and eaten in Ireland.
>
>I think Perch had some once.
So that's what it was? Dillisk. Excellent on pizza, I hear.
>I should have mentioned Yellow Man.
>
>Also faggots, packet and tripe.
>
>And nettles.
Who'd've thought you could make such a belly-warming soup from something so
innately offensive? In a vegetable sort of way, that is.
--
Perchprism
(southern New Jersey, near Philadelphia)
Andy Averill
"Al in Dallas" <far...@my-deja.com> wrote in message
news:8ug6vu$c78$1...@nnrp1.deja.com...
> I'd tried several whiskeys [1] and I'd concluded that whiskey always
> needed a mixer. Then, about two weeks ago, I bought a bottle of Bushmills
> Rare Single Irish Malt Whiskey [2][3]. Wow, you can pour this stuff into
> a glass and drink it neat. Is there anything else from Ireland that I
> should learn about?
Try that oatmeal that comes in a can. It's so easy to make!
-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
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Andy Averill
> On Fri, 10 Nov 2000 17:16:27 +0000, Stephen Toogood
> <ste...@stenches.nospam.demon.co.uk> wrote:
>
> >I'm not convinced your man is ready for drisheen yet. Bushmills is after
> >all a Protestant among whiskeys.
>
> Tis true (although many of the distillers were Protestants --- and why
> indeed would Guinness be black?) Some looney in San Francisco or some
> other of those foreign American cities decided some time ago to start
...by adding it to coffee, putting whipped cream on the top, and then
calling it "Irish coffee". This concoction must have transmigrated back and
forth across the Atlantic, because I distinctly remember consuming some at
the Irish Pavilion at the New York World's Fair, whilst listening to Yeats
over headphones (didn't hear him spinning, though).
Brian J Goggin
>Ahh, nettles!
I gather they may not be widely known in the Americas.
bjg
Skitt
> On Fri, 10 Nov 2000 18:54:36 GMT, "Skitt" <sk...@earthlink.net> wrote:
>
> >Ahh, nettles!
>
> I gather they may not be widely known in the Americas.
Not in the parts I frequent.
Alex Chernavsky
>"Irish coffee"
Widely known as the perfect food, because it contains all four of the major
food groups: sugar, fat, caffeine, and alcohol.
--
Alex Chernavsky
al...@astrocyte-design.com
N.Mitchum
-----
> >Ahh, nettles!
>
> I gather they may not be widely known in the Americas.
Afraid I don't grasp your meaning.
----NM
Brian J Goggin
com> wrote:
>...by adding it to coffee, putting whipped cream on the top, and then
>calling it "Irish coffee". This concoction must have transmigrated back and
>forth across the Atlantic, because I distinctly remember consuming some at
>the Irish Pavilion at the New York World's Fair, whilst listening to Yeats
>over headphones (didn't hear him spinning, though).
The story goes that the concoction was invented in Foynes, a European
"airport" for transatlantic flying-boats during Hitler's War.
It's all right in its own way, but I wouldn't waste good Bush on it.
Er, that's Bush short for Bushmills. I have nothing to say about
American elections, save that even Irish coffee seems preferable.
Did you think Willie was a weedy wet?
bjg
Brian J Goggin
com> wrote:
>Try that oatmeal that comes in a can. It's so easy to make!
Eh?
bjg
Padraig Breathnach
>Even the Black Bush is a very respectable whiskey.
>
Sometimes referred to, for some mysterious reason, as a "Shirley Bassey".
PB
Padraig Breathnach
>I should have mentioned Yellow Man.
>
>Also faggots, packet and tripe.
>
>And nettles.
>
Your concentration still lapses. What about boxty and colcannon?
PB
Brian J Goggin
wrote:
>Brian J Goggin wrote:
>> >Ahh, nettles!
>> I gather they may not be widely known in the Americas.
>Afraid I don't grasp your meaning.
You mean you're not a man of mettle?
bjg
Brian J Goggin
<padr...@iol.ie> wrote:
>Your concentration still lapses. What about boxty and colcannon?
I got the boxty in elsewhere, but I omitted colcannon (and champ,
cally and poundies) because they don't sound awful.
bjg
bs
>Periwinkles are in effect small seagoing snails. The approved
>method of cooking them is in your metal bucket, filled with
>seawater, on the beach. Then you use a pin to get the meat
>out and pop it into your mouth straight away. You can buy
>periwinkles on the streets of Limerick (and no doubt
>elsewhere).
Here in California we have sampled periwinkles, turbans, limpets, and
gooseneck barnacles. I would get down to the beach early enough to avoid the
bugs-and-bunnies types, who will think you are raping the tidepools.
Cockles are very good, but take some time to prepare. Keep them in a bucket
of seawater overnight, change the water and add a handful of cornmeal for a
second night, so they bread themselves.
---
Bob Stahl
Al in Dallas
Brian J Goggin <b...@wordwrights.ie> wrote:
> On Fri, 10 Nov 2000 14:20:04 -0000, "Eoin Bairéad"
> <ebai...@indigo.ie> wrote:
>
> >And Coddle
>
> >Eoin Bairéad
> >Dublin, Ireland
>
> >> On Fri, 10 Nov 2000 07:09:53 GMT, Al in Dallas
<far...@my-deja.com>
> >> wrote:
> >>
> >> > I'd tried several whiskeys [1] and I'd concluded that whiskey
always
> >> >needed a mixer. Then, about two weeks ago, I bought a bottle of
Bushmills
> >> >Rare Single Irish Malt Whiskey [2][3]. Wow, you can pour this
stuff into
> >> >a glass and drink it neat. Is there anything else from Ireland
that I
> >> >should learn about?
> >>
>
> Ah! Thank you, Eoin, for remedying that omission. How could I forget a
> dish that I eat regularly?
>
> I spent much of the October Bank Holiday weekend standing in the wind
> and the rain on the back end of a barge, driving it into Dublin along
> the Royal Canal. At the end of the first day, when we reached Enfield,
> it was a delight to dive downstairs into the warm cabin and to find
> that my Dearly Beloved had prepared a large pot of coddle. Tied in the
> shelter of the small harbour, outside the reach of the gale, we ate
> coddle and drank wine and played scrabble.
>
> I have, in my time, heard of perverts who put carrots in coddle, and I
> even knew a chap who once added cabbage (he was barred from every pub
> in Irishtown after that), but none of those fancifications for me.
> Honest coddle, the working man's friend --- or one of them.
Thank you. Now I just have to figure out what these four things are, and
then see if I can find them in Texas.
--
Al in Dallas
Al in Dallas
> > a glass and drink it neat. <...>
>
> Suggested rewrite:
> "Wow, you can pour this stuff into a glass and drink it! Neat!"
Yes, I thought about that when I wrote my original. I decided it was a
semi-intentional pun. (I didn't recognize the pun until after I finished
typing the sentence.)
Brian J Goggin
wrote:
[...]
>> >> Drisheen, dillisk and periwinkles.
[...]
>> Honest coddle, the working man's friend --- or one of them.
>Thank you. Now I just have to figure out what these four things are, and
>then see if I can find them in Texas.
Drisheen is "a southern (especially Cork) sausage-like delicacy made
from the narrow intestine of sheep, filled with blood mixed with
oatmeal etc." (Dolan) Most of what is sold as drisheen nowadays is
actually made with cows' insides.
Dillisk is a seaweed, often eaten crisp.
Periwinkles are in effect small seagoing snails. The approved method
of cooking them is in your metal bucket, filled with seawater, on the
beach. Then you use a pin to get the meat out and pop it into your
mouth straight away. You can buy periwinkles on the streets of
Limerick (and no doubt elsewhere).
Coddle is made by placing in a large saucepan a quantity of pork
sausages, some bacon (often in rashers, but chunks are even better),
lots of potatoes and many onions. Add water, salt and pepper; cook
slowly for quite a long time: you can leave the pot on the stove while
you nip out for a few scoops, then eat it with the brown stout in
bottle you bring back with you.
Alternatively, you might look for Irish farmhouse cheeses or Midleton
whiskey.
bjg
Charles Riggs
<ste...@stenches.nospam.demon.co.uk> wrote:
>I'm not certain even Mr. Riggs has had drisheen yet.
You're right and after reading Brian's description of it, it will be a
cold day in Hell when I have.
Charles Riggs
Charles Riggs
<b...@wordwrights.ie> wrote:
>On Fri, 10 Nov 2000 17:16:27 +0000, Stephen Toogood
>>I'm not certain even Mr. Riggs has had drisheen yet.
>
>Up his end of the country he's near boxty territory. Now that's
>something that might tickle the American palate.
Boxty? If this is yet another combination of blood and guts, I
wouldn't be tickled. Also I would say that "American palate" is a bit
of an oxymoron unless it meant, perhaps, that one fancied corn on the
cob. American gourmets, and even the gourmands there, generally
acquire a palate for Italian, Oriental, Mexican, Greek, or French food
or, as in my case, all five. Did I leave anyone out? The English, the
Scots, the Poles, the Germans, the Irish? No, I'll stick with my five
when it comes to food.
Charles Riggs
Charles Riggs
Could a lager then be referred to as a "Marilyn Monroe"?
Charles Riggs
Padraig Breathnach
PB
Stephen Toogood
<an...@at.lisco> writes
>Brian J Goggin wrote:
>> On Fri, 10 Nov 2000 17:16:27 +0000, Stephen Toogood
>>
>> >I'm not convinced your man is ready for drisheen yet. Bushmills is after
>> >all a Protestant among whiskeys.
>>
>> Tis true (although many of the distillers were Protestants --- and why
>> indeed would Guinness be black?) Some looney in San Francisco or some
>> other of those foreign American cities decided some time ago to start
>> pouring Bushmills down the drain[...]
>
>calling it "Irish coffee". This concoction must have transmigrated back and
>forth across the Atlantic, because I distinctly remember consuming some at
>the Irish Pavilion at the New York World's Fair, whilst listening to Yeats
>over headphones (didn't hear him spinning, though).
>
and alcohol designed to dispel the cold, damp and gloom, and the Yeats
designed to put them back again.
--
Stephen Toogood
Brian J Goggin
wrote:
>Here in California we have sampled periwinkles, turbans, limpets, and
>gooseneck barnacles. I would get down to the beach early enough to avoid the
>bugs-and-bunnies types, who will think you are raping the tidepools.
Limpets I know (though how you remove them is another question), but
what are turbans? Are gooseneck barnacles large barnacles? The
standard barnacle hereabouts is smaller than a fingernail.
I've read (I think) of Doc Ricketts searching the tidepools for
abalones.
>Cockles are very good, but take some time to prepare. Keep them in a bucket
>of seawater overnight, change the water and add a handful of cornmeal for a
>second night, so they bread themselves.
Sounds good. Dublin has a statue of Molly Malone (The Tart with the
Cart), famed in song as a seller of cockles and mussels, alive,
alive-oh.
bjg
Brian J Goggin
<chr...@gofree.indigo.ie> wrote:
>Boxty? If this is yet another combination of blood and guts, I
>wouldn't be tickled. Also I would say that "American palate" is a bit
>of an oxymoron unless it meant, perhaps, that one fancied corn on the
>cob. American gourmets, and even the gourmands there, generally
>acquire a palate for Italian, Oriental, Mexican, Greek, or French food
>or, as in my case, all five. Did I leave anyone out? The English, the
>Scots, the Poles, the Germans, the Irish? No, I'll stick with my five
>when it comes to food.
There are different recipes for boxty, but one requires mixing equal
quantities of flour, grated raw potato and mashed cooked potato. Then
boil or fry (boiled boxty or pan boxty). A great foundation for a feed
of pints.
You'll find the stuff on sale in Carrick-on-Shannon next time you're
passing through. When we're up that way on our boat, we always make a
point of eating this local delicacy.
Once.
On the national cuisines, I think you're missing out some important
approaches to food (including the traditional American, so lauded by
Brillat-Savarin --- and Nero Wolfe) in favour of stuff that can be
made with poor ingredients, prepared quickly in large quantities,
spiced or otherwise flavoured so that it makes an immediate, if
unsubtle, appeal to the untutored palate and sold through fast-food
shops.
Well, all right, I omit the French.
bjg
Brian J Goggin
<chr...@gofree.indigo.ie> wrote:
>On Fri, 10 Nov 2000 17:16:27 +0000, Stephen Toogood
><ste...@stenches.nospam.demon.co.uk> wrote:
>>I'm not certain even Mr. Riggs has had drisheen yet.
>You're right and after reading Brian's description of it, it will be a
>cold day in Hell when I have.
But you'll find similar --- and even more off-putting --- dishes in
your beloved French cuisine.
bjg
K425
> On Fri, 10 Nov 2000 15:32:58 GMT, picaresque <bbr...@mail.shasta.com>
> wrote:
>
> >AHA! I know what drisheens are since I posted a question on that long
> >ago and you told me, but what is/are dillisk?
>
> It's one of the several forms of seaweed sold and eaten in Ireland.
>
> I think Perch had some once.
>
> I should have mentioned Yellow Man.
Oh, oh, isn't it Yellow Man with Dulse?
--
And you're rushing headlong, you've got a new goal
And you're rushing headlong out of control
Brian J Goggin
<ste...@stenches.nospam.demon.co.uk> wrote:
>I detect a sense of balance on the part of the organisers. The coffee
>and alcohol designed to dispel the cold, damp and gloom, and the Yeats
>designed to put them back again.
I rise to the defence of poor Willy, who wrote some fine pomes in his
time. I was listening to *An Irish Airman Foresees His Death*
yesterday, with today's date in mind, and lo! it was good.
bjg
Brian J Goggin
<li...@REMOVETHISlindsayendell.co.uk> wrote:
>Oh, oh, isn't it Yellow Man with Dulse?
Well, *personally* I wouldn't eat them together, but they are
associated in song at the Ould Lammas Fair in Ballycastle-o. Yellow
Man is a toffee-like substance, I believe; dulse is the same as
dillisk: edible seaweed.
bjg
Mike Connally
<far...@my-deja.com> wrote:
> Rare Single Irish Malt Whiskey [2][3]. Wow, you can pour this stuff into
> a glass and drink it neat. Is there anything else from Ireland that I
> should learn about?
There's nothing like a drop of poitin.
--
Mike Connally Reading, England
'All great truths begin as blasphemies.' - George Bernard Shaw
bs
>bs:
> >Here in California we have sampled periwinkles, turbans, limpets, and
> >gooseneck barnacles. I would get down to the beach early enough to avoid
the
> >bugs-and-bunnies types, who will think you are raping the tidepools.
> Limpets I know (though how you remove them is another question), but
> what are turbans? Are gooseneck barnacles large barnacles? The
> standard barnacle hereabouts is smaller than a fingernail.
> I've read (I think) of Doc Ricketts searching the tidepools for
> abalones.
Limpets here reach a few cm across. Morphologically, they are like tiny
abalone; need a little tenderizing. Abalone are hard to find, without
diving.
Turbans are black snails, a couple of cm wide. Our welks and dogwinkles are
about the same size, periwinkles a little smaller.
Gooseneck barnacles here grow up to about six cm long; it has calcareous
platy parts forming a sort of head at the end of a leathery neck.
---
Bob Stahl
Mike Barnes
>On Sat, 11 Nov 2000 09:01:00 +0000, Charles Riggs
>
>>On Fri, 10 Nov 2000 17:16:27 +0000, Stephen Toogood
>><ste...@stenches.nospam.demon.co.uk> wrote:
>
>>>I'm not certain even Mr. Riggs has had drisheen yet.
>
>>You're right and after reading Brian's description of it, it will be a
>>cold day in Hell when I have.
>
>But you'll find similar --- and even more off-putting --- dishes in
>your beloved French cuisine.
The andouillette, for example. I used to quite like them until one
Parisian example struck back with such vengeance that over twenty years
later I still don't fancy another.
--
Mike Barnes
picaresque
chr...@gofree.indigo.ie wrote:
> On Fri, 10 Nov 2000 17:16:27 +0000, Stephen Toogood
> <ste...@stenches.nospam.demon.co.uk> wrote:
>
> >I'm not certain even Mr. Riggs has had drisheen yet.
>
> You're right and after reading Brian's description of it, it will be a
> cold day in Hell when I have.
>
>
To further gross you out... Here is a recipe for Black Pudding. Most of
the ingredients are easily obtained and although I have made my own
sausages, I have yet to get the courage to try and find the 4 pints of
blood.
I believe that it was Pres. Lincoln that said there are two things the
public should not see being made, sausages and politics. (Paraphrased
note the lack of ""). In light of the below recipe and the current
situation in the presidential election, whoever said it, I agree.
4 pt. blood
8 oz oatmeal
8 oz fresh breadcrumbs
2 tbsp chopped onions
4 ox minced pork
1/2 tsp salt and pepper
herbs (recipe didn't say what kind)
sausage casings (salted ones are availble from the butcher)
Wash the salt of the casings, cut into 15 inch lengths and tie one end.
Stir the blood until it is cool and unclotted. Mix in the rest of the
ingredients. Put (I can't imagine how) into casings and tie the other
end. Put into a pot of simmering water and cook slowly for 2 1/2 hours.
Cut into slices flour the cut ends and fry in butter.
Actually I really do like blood pudding or black sausage with fried eggs
and potatoes.
Diplomacy is .... To Do And Say.....
The Nastiest Things .....
In The Nicest Way.....
Burma Shave
picaresque
Brian J Goggin
wrote:
[...]
>Wash the salt of the casings, cut into 15 inch lengths and tie one end.
>Stir the blood until it is cool and unclotted. Mix in the rest of the
>ingredients. Put (I can't imagine how) into casings and tie the other
>end. Put into a pot of simmering water and cook slowly for 2 1/2 hours.
>Cut into slices flour the cut ends and fry in butter.
My cheesemonger walked up the main street of Nenagh today with two
buckets, one of the fatty parts of a pig and the other with its blood.
He spent until 2.00am this morning cutting up a pig (organic) ---
while his wife made some hundreds of pounds of jam --- to make all
sorts of good things, but intended to give some leftovers to the
butcher, who would find a good use for them.
>Actually I really do like blood pudding or black sausage with fried eggs
>and potatoes.
Try it with apples, hot or cold. Or mixed (when warm) with
finely-chopped tomatoes, balsamic vinegar, herbs and whatever else you
like.
bjg
N.Mitchum
-----
> >> >Ahh, nettles!
>
> >> I gather they may not be widely known in the Americas.
>
> >Afraid I don't grasp your meaning.
>
> You mean you're not a man of mettle?
Man of metal. Not of Aran ... or Erin.
Put the mettle to the petal.
"There are no roses without thorns, in this desert, where I was
born," as the Old Bandito reminds us.
----NM
Harald Manninga
> Sorry to be a nit-nit-picker, but I find Jack Daniel's to be
> rot-gut, which I only use in my marinades.
Now, what is *that* supposed to mean? You refuse to drink rot-gut, it
seems; instead, you pour it into the concoctions you *eat*, yes?
Puzzled,
Harry
--
Early to rise and early to bed
Makes a man healthy, wealthy and dead
James Thurber
Charles Riggs
<padr...@iol.ie> wrote:
>Charles Riggs wrote:
>>On Fri, 10 Nov 2000 23:08:09 GMT, "Padraig Breathnach"
>><padr...@iol.ie> wrote:
>>
>>>Brian J Goggin wrote:
>>>
>>>>Even the Black Bush is a very respectable whiskey.
>>>>
>>>Sometimes referred to, for some mysterious reason, as a "Shirley Bassey".
>>
>>Could a lager then be referred to as a "Marilyn Monroe"?
>>
>If you wish. But I suspect that you might be missing the point.
Bush = pubic hair.
Shirley Bassey is a black woman.
Marilyn Monroe was a blonde.
What point did I miss?
Charles Riggs
Charles Riggs
<b...@wordwrights.ie> wrote:
>On Sat, 11 Nov 2000 09:01:01 +0000, Charles Riggs
><chr...@gofree.indigo.ie> wrote:
>
>>Boxty? If this is yet another combination of blood and guts, I
>>wouldn't be tickled. Also I would say that "American palate" is a bit
>>of an oxymoron unless it meant, perhaps, that one fancied corn on the
>>cob. American gourmets, and even the gourmands there, generally
>>acquire a palate for Italian, Oriental, Mexican, Greek, or French food
>>or, as in my case, all five. Did I leave anyone out? The English, the
>>Scots, the Poles, the Germans, the Irish? No, I'll stick with my five
>>when it comes to food.
>
>There are different recipes for boxty, but one requires mixing equal
>quantities of flour, grated raw potato and mashed cooked potato. Then
>boil or fry (boiled boxty or pan boxty). A great foundation for a feed
>of pints.
That sounds vaguely like the lovely Swedish potato pancakes I make
except they forgot the onions and used an excessive amount of flour.
>You'll find the stuff on sale in Carrick-on-Shannon next time you're
>passing through. When we're up that way on our boat, we always make a
>point of eating this local delicacy.
Oh my. This is what passes for a delicacy in Ireland, is it?
>Once.
>
>On the national cuisines, I think you're missing out some important
>approaches to food (including the traditional American, so lauded by
>Brillat-Savarin --- and Nero Wolfe) in favour of stuff that can be
>made with poor ingredients, prepared quickly in large quantities,
>spiced or otherwise flavoured so that it makes an immediate, if
>unsubtle, appeal to the untutored palate and sold through fast-food
>shops.
I haven't a clue what you're referring to. Stuff? Poor ingredients?
You must have dined at some very different Chinese and Greek
restaurants than I have; there are a few good ones even here. In a
decent restaurant, with the possible exception of some Mexican ones I
know of, dishes are never prepared in huge quantities, each dish is
individually prepared, nor are the ingredients poor.
>Well, all right, I omit the French.
The only national food I mentioned which isn't served in fast-food
shops. But you can't judge the others on the basis of your experiences
in fast-food shops. Me, I never go to them at all and I'm an American.
As for your implication about my palate, I'll have you know it has had
the finest tutoring.
Charles Riggs
Charles Riggs
<b...@wordwrights.ie> wrote:
>On Sat, 11 Nov 2000 09:01:00 +0000, Charles Riggs
><chr...@gofree.indigo.ie> wrote:
>
>>On Fri, 10 Nov 2000 17:16:27 +0000, Stephen Toogood
>><ste...@stenches.nospam.demon.co.uk> wrote:
>
>>>I'm not certain even Mr. Riggs has had drisheen yet.
>
>>You're right and after reading Brian's description of it, it will be a
>>cold day in Hell when I have.
>
>But you'll find similar --- and even more off-putting --- dishes in
>your beloved French cuisine.
That doesn't mean I eat them. No, give me escargot, then onion soup
followed by lapin with an artichoke on the side. Try getting all that
in your Carrick-on-Shannon.
Charles Riggs
Charles Riggs
wrote:
>In article <772q0tsgak6rmer20...@4ax.com>,
> chr...@gofree.indigo.ie wrote:
>> On Fri, 10 Nov 2000 17:16:27 +0000, Stephen Toogood
>> <ste...@stenches.nospam.demon.co.uk> wrote:
>>
>> >I'm not certain even Mr. Riggs has had drisheen yet.
>>
>> You're right and after reading Brian's description of it, it will be a
>> cold day in Hell when I have.
>>
>> Charles Riggs
>>
>To further gross you out... Here is a recipe for Black Pudding. Most of
>the ingredients are easily obtained and although I have made my own
>sausages, I have yet to get the courage to try and find the 4 pints of
>blood.
I didn't read further than this, it being too early in the morning to
stomach the thought of it. That being said, I rather like an
occasional black pudding but I never consider what's in it.
Charles Riggs
K425
I sit corrected. And I suspect we've been here before: is Yellow Man
anything like cinder toffee?
Padraig Breathnach
lager on the model you purport to follow.
PB
Padraig Breathnach
>... No, give me escargot, then onion soup
>followed by lapin with an artichoke on the side. Try getting all that
>in your Carrick-on-Shannon.
>
A whole escargot, or a piece of one? Either way, it's too much.
PB
Brian J Goggin
<li...@REMOVETHISlindsayendell.co.uk> wrote:
>> Well, *personally* I wouldn't eat them together, but they are
>> associated in song at the Ould Lammas Fair in Ballycastle-o. Yellow
>> Man is a toffee-like substance, I believe; dulse is the same as
>> dillisk: edible seaweed.
>
>I sit corrected.
No correction intended: the unfortunate Mary-Ann was, it seems, forced
to eat the two. I'd rather not.
>And I suspect we've been here before: is Yellow Man
>anything like cinder toffee?
Don't remember a previous discussion (old age?). I've never seen
Yellow Man myself, alas, nor been to the Ould Lammas Fair.
bjg
Brian J Goggin
<chr...@gofree.indigo.ie> wrote:
>>But you'll find similar --- and even more off-putting --- dishes in
>>your beloved French cuisine.
>That doesn't mean I eat them. No, give me escargot, then onion soup
>followed by lapin with an artichoke on the side. Try getting all that
>in your Carrick-on-Shannon.
Not mine: I chose it only because it's a boxty-point that's near you.
I don't much like the town myself: too few berths for private boats,
too many drunkards wandering about in the middle of the night. Can't
see why you couldn't get all those ingredients, though.
bjg
Brian J Goggin
<chr...@gofree.indigo.ie> wrote:
[of boxty]
>That sounds vaguely like the lovely Swedish potato pancakes I make
>except they forgot the onions and used an excessive amount of flour.
Oh. I don't remember your mentioning Swedish cuisine as one of your
favourites.
[...]
>Oh my. This is what passes for a delicacy in Ireland, is it?
Well, if you want to wimp out, you could try boxty pancakes, which are
(or were) served in Gallagher's Boxty House in Dublin (I don't know
whether it still exists). It's Real Peasant Cuisine adapted for chaps
who wear pony-tails and black shirts.
Tights [panty-hose] might qualify, I suppose.
[...]
>The only national food I mentioned which isn't served in fast-food
>shops. But you can't judge the others on the basis of your experiences
>in fast-food shops. Me, I never go to them at all and I'm an American.
>As for your implication about my palate, I'll have you know it has had
>the finest tutoring.
I haven't eaten any of them in fast-food shops )I think) and I wasn't
intending to make any statement about your palate, but it is
interesting that the foods you laud can be handled in the manner I
describe.
bjg
Richard Fontana
> Marilyn Monroe was a blonde.
Wasn't she originally a redhead? When she was still Norma Jean.
--
Richard
Alex Chernavsky
> Wasn't [Marilyn Monroe] originally a redhead?
> When she was still Norma Jean.
Er, that's "Norma Jeane":
http://www.glamournet.com/legends/Marilyn/nj/
Yeah, she looks like a redhead.
--
Alex Chernavsky
al...@astrocyte-design.com
Richard Fontana
> Richard Fontana wrote:
>
> > Wasn't [Marilyn Monroe] originally a redhead?
> > When she was still Norma Jean.
>
> Er, that's "Norma Jeane":
>
> http://www.glamournet.com/legends/Marilyn/nj/
A lot of sources on the Web, including the usually reliable imdb, say
"Norma Jean".
--
Richard
Alex Chernavsky
>>> Wasn't [Marilyn Monroe] originally a redhead?
>>> When she was still Norma Jean.
Alex Chernavsky replied:
>> Er, that's "Norma Jeane":
>>
>> http://www.glamournet.com/legends/Marilyn/nj/
Richard Fontana replied:
> A lot of sources on the Web, including the usually
> reliable imdb, say "Norma Jean".
This question seems reminiscent of the ambiguity surrounding Elvis Presley's
real middle name -- was it Aaron or Aron?
In any case, I agree that "Jean" seems to be the more common spelling, but I
found this tidbit on one website:
====Begin quote====
Listed on her birth certificate as "Norma Jeane Mortenson" (Gladys Monroe
was married to Martin Mortenson recently before the birth of Norma Jeane, so
she legally received his name even though he was not her biological father),
Norma Jeane was also known as "Norma Jeane Baker" (her mother's first
husband's name), "Norma Jeane Doherty/DiMaggio/Miller" (married names), and,
of course, "Marilyn Monroe." Her middle name varied between being spelled
"Jeane" and "Jean."
http://www.home.duq.edu/~meyers6070/etexts/Simulacra.html
====End quote====
Curiously, the "official" Marilyn Monroe website contains contradictory
information *on the same page*:
====Begin quote====
Birth Name: Norma Jean Mortenson
[...]
Marilyn Monroe was born Norma Jeane Mortenson on June 1, 1926.
http://www.marilynmonroe.com/bio.html
====End quote====
Do we have any Monroe scholars who can clear this up?
--
Alex Chernavsky
al...@astrocyte-design.com
Richard Fontana
I hope so, because I have another question. How should "Monroe" be
pronounced: /mAn'roU/ or /mVn'roU/? Admittedly there isn't much
difference, given the unstressed nature of that first syllable.
--
Richard
Alex Chernavsky
> How should "Monroe" be pronounced:
> /mAn'roU/ or /mVn'roU/?
I live in Monroe County. My parents were friends with another Russian
immigrant who worked for the local government here. He always pronounced
"Monroe" as a three-syllable word, with the final syllable sounding
something like "eh". Kind of reminds me of Jimmy Carter -- the ex-nuclear
engineer -- who couldn't pronounce "nuclear" properly.
I'm puzzled why some people have such trouble correcting their
pronunciation. I once knew someone who insisted on calling me "Alec". He
was a crotchety old New Englander, and I imagine he thought that "Alex" was
some kind of pansy name.
--
Alex Chernavsky
al...@astrocyte-design.com
Mike Page
<li...@REMOVETHISlindsayendell.co.uk> wrote:
>On Sat, 11 Nov 2000 13:17:04 +0000, Brian J Goggin wrote:
>
>> On Sat, 11 Nov 2000 12:23:30 +0000, K425
>> <li...@REMOVETHISlindsayendell.co.uk> wrote:
>>
>> >Oh, oh, isn't it Yellow Man with Dulse?
>>
>> Well, *personally* I wouldn't eat them together, but they are
>> associated in song at the Ould Lammas Fair in Ballycastle-o. Yellow
>> Man is a toffee-like substance, I believe; dulse is the same as
>> dillisk: edible seaweed.
>
>I sit corrected. And I suspect we've been here before: is Yellow Man
>anything like cinder toffee?
A rediscovered delicacy for me. Gilbert's sweet shop in Milton
Road has agreed to sell it to me by the 2oz. since I can't buy
four and resist the temptation to eat it all.
Mike Page
Let the ape escape for e-mail
K425
> On Sun, 12 Nov 2000 09:51:25 +0000, K425
> <li...@REMOVETHISlindsayendell.co.uk> wrote:
> >And I suspect we've been here before: is Yellow Man
> >anything like cinder toffee?
>
> Don't remember a previous discussion (old age?). I've never seen
> Yellow Man myself, alas, nor been to the Ould Lammas Fair.
In which case, it may be a discussion I've had on another group. There
are only so many topics for discussion in Usenet, like there are only
200 posters...
K425
> On Sun, 12 Nov 2000 09:51:25 +0000, K425
> <li...@REMOVETHISlindsayendell.co.uk> wrote:
> >I sit corrected. And I suspect we've been here before: is Yellow Man
> >anything like cinder toffee?
>
> A rediscovered delicacy for me. Gilbert's sweet shop in Milton
> Road has agreed to sell it to me by the 2oz. since I can't buy
> four and resist the temptation to eat it all.
I should think not. If you don't eat it all fairly quickly, the
uneaten stuff goes incredibly sticky.
Karen Zachary
> To further gross you out... Here is a recipe for Black Pudding. Most of
> the ingredients are easily obtained and although I have made my own
> sausages, I have yet to get the courage to try and find the 4 pints of
> blood.
>
[recipe snipped to protect the squeamish]
> Actually I really do like blood pudding or black sausage with fried eggs
> and potatoes.
>
>
After reading about all of these disgusting dishes, I'm beginning to
think that the potato famine was really just spin, put out by by 19th
century spin doctors -- what really happened is that millions of
Irishmen just refused to eat this stuff.
NOn_cra...@pacbell.net
> (NOn_cra...@pacbell.net) wrote:
>
> > Sorry to be a nit-nit-picker, but I find Jack Daniel's to be
> > rot-gut, which I only use in my marinades.
>
> Now, what is *that* supposed to mean? You refuse to drink rot-gut, it
> seems; instead, you pour it into the concoctions you *eat*, yes?
>
distillates when imbibed. It is, however, vastly superior to vinegar in a
marinade. I can't bring myself to use Old Forester in a marinade, I did use
it once on a pork roast (which was superb), but it's so yummy that I'd
rather drink it (UND I DO)!
--
Nick, Over 0.08% in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
Brian J Goggin
Zachary) wrote:
> After reading about all of these disgusting dishes, I'm beginning to
>think that the potato famine was really just spin, put out by by 19th
>century spin doctors -- what really happened is that millions of
>Irishmen just refused to eat this stuff.
An honest bucket of pig's blood, from a pig slaughtered in the nicest
possible way, mixed with honest oatmeal, pigmeat and herbs, is far
less disgusting than the products of modern meat factories and indeed
modern farming.
I started to describe them, but I felt sick.
bjg
Richard Fontana
> I'm puzzled why some people have such trouble correcting their
> pronunciation. I once knew someone who insisted on calling me "Alec". He
> was a crotchety old New Englander, and I imagine he thought that "Alex" was
> some kind of pansy name.
It's well-known that some people deliberately mispronounce people's names,
in an effort to assert power over that person, etc. The classical example
is the boss who never gets the new employee's name right.
--
Richard
Charles Riggs
<padr...@iol.ie> wrote:
>Charles Riggs wrote in message ...
>There appears to be insufficient basis for for equating Marilyn Monroe with
>lager on the model you purport to follow.
Only her hairdresser, John F. Kennedy, and a few others knew for sure.
Charles Riggs
Charles Riggs
<b...@wordwrights.ie> wrote:
>On Sun, 12 Nov 2000 07:53:10 +0000, Charles Riggs
><chr...@gofree.indigo.ie> wrote:
>
>>>But you'll find similar --- and even more off-putting --- dishes in
>>>your beloved French cuisine.
>
>>That doesn't mean I eat them. No, give me escargot, then onion soup
>>followed by lapin with an artichoke on the side. Try getting all that
>>in your Carrick-on-Shannon.
>
>Not mine: I chose it only because it's a boxty-point that's near you.
>I don't much like the town myself: too few berths for private boats,
>too many drunkards wandering about in the middle of the night. Can't
>see why you couldn't get all those ingredients, though.
You might well if you were doing the cooking yourself, usually the
best solution to the culinary problems of Ireland, but I doubt you
could find them all served to you in a restaurant there; Dublin,
maybe, but the artichoke would be over-cooked and who knows what
they'd do to the poor rabbit.
Charles Riggs
Charles Riggs
<padr...@iol.ie> wrote:
>Charles Riggs wrote:
>
>>... No, give me escargot, then onion soup
>>followed by lapin with an artichoke on the side. Try getting all that
>>in your Carrick-on-Shannon.
>>
>A whole escargot, or a piece of one? Either way, it's too much.
Huh? Unless you're claiming that several of these should be spelled
"escargots", and I don't think that's the case, I don't get it.
Similarly, if you asked your waiter for shrimp, would you expect him
to bring you only one? Anyway, I'd want about a half-dozen escargot
with loads of melted butter, of course.
Charles Riggs
Stephen Toogood
<b...@wordwrights.ie> writes
>On Sat, 11 Nov 2000 11:10:35 +0000, Stephen Toogood
><ste...@stenches.nospam.demon.co.uk> wrote:
>
>>I detect a sense of balance on the part of the organisers. The coffee
>>and alcohol designed to dispel the cold, damp and gloom, and the Yeats
>>designed to put them back again.
>
>I rise to the defence of poor Willy, who wrote some fine pomes in his
>time. I was listening to *An Irish Airman Foresees His Death*
>yesterday, with today's date in mind, and lo! it was good.
>
Oh you're right to defend him. Bright is the ring of words, and all
that.
'I wander by the edge of this desolate lake...'
was more the stuff that I had in mind. I'd been listening to Warlock's
'The Curlew', to which I commend you.
--
Stephen Toogood
Stephen Toogood
<bbr...@mail.shasta.com> writes
>>
>To further gross you out... Here is a recipe for Black Pudding. Most of
>the ingredients are easily obtained and although I have made my own
>sausages, I have yet to get the courage to try and find the 4 pints of
>blood.
>
to have stirred a good deal of squeam amongst all and sundry, so that I
was tempted to snip it. I managed to resist.
[ - ]
>4 pt. blood
>8 oz oatmeal
>8 oz fresh breadcrumbs
>2 tbsp chopped onions
>4 ox minced pork
>1/2 tsp salt and pepper
>herbs (recipe didn't say what kind)
>sausage casings (salted ones are availble from the butcher)
>
This looks a rather Irish or Scottish recipe to me - the presence of the
minced pork is evidence. Yorkshire recipes would omit this, and there
would be diced back fat and more onion. Scalded rice is a frequent
ingredient; my grandfather certainly used it.
Puddings are much improved by the substitution of thick cream for some
of the blood. There are also some non-basic recipes that are well worth
doing yourself, as they're impossible to buy. My favourites include
spinach (like they do in Poitou) and chestnut puree.
>Wash the salt of the casings, cut into 15 inch lengths and tie one end.
Don't do this. Leave it in a long length, and cut the pudding when
cooked.
>Stir the blood until it is cool and unclotted.
This is half the story, and I'll spare the squeamish. If you really want
to know, I suggest we go to e-mail.
>Mix in the rest of the
>ingredients. Put (I can't imagine how) into casings and tie the other
>end.
What you do is to slide the skins onto the stem of a funnel, then let
them slide off as they fill.
>Put into a pot of simmering water and cook slowly for 2 1/2 hours.
Nononono!
20 minutes is quite enough, and if the water boils, you lose the lot in
a most unpleasant way.
A more practicable suggestion: why not make white puddings, which have
no gore at all? I'll happily share my special Christmas Eve recipe with
anyone who asks.
--
Stephen Toogood
Brian J Goggin
<ste...@stenches.nospam.demon.co.uk> wrote:
[...]
>Oh you're right to defend him. Bright is the ring of words, and all
>that.
Oddly enough, I was listening to that --- Bryn Terfel as the singer
sings them --- only yesterday.
[...]
>was more the stuff that I had in mind. I'd been listening to Warlock's
>'The Curlew', to which I commend you.
I shall send out for it fifthwith.
bjg
Brian J Goggin
<chr...@gofree.indigo.ie> wrote:
>You might well if you were doing the cooking yourself, usually the
>best solution to the culinary problems of Ireland, but I doubt you
>could find them all served to you in a restaurant there; Dublin,
>maybe, but the artichoke would be over-cooked and who knows what
>they'd do to the poor rabbit.
Kill it, probably.
You may need to get outside the towns with their pubs and fast-food
joints and look for the country restaurants serving game. Canal View
at Keshcarrigan, for instance, might suit.
bjg
Brian J Goggin
<ste...@stenches.nospam.demon.co.uk> wrote:
[...]
>A more practicable suggestion: why not make white puddings, which have
>no gore at all? I'll happily share my special Christmas Eve recipe with
>anyone who asks.
I'm unlikely to make them myself, but I'd be interested in the recipe.
White pudding is one of my favourite foods.
But then so is black. And assorted sausages. In Killarney a few weeks
ago, we tracked down the German sausage-maker and stocked up, but alas
we need re-stocking.
Do you buy from Jack Scaife online, or are your local providers good
on bacon and other piggy bits?
bjg
Padraig Breathnach
>On Sun, 12 Nov 2000 10:02:56 GMT, "Padraig Breathnach"
><padr...@iol.ie> wrote:
>
>>A whole escargot, or a piece of one? Either way, it's too much.
>
>Huh? Unless you're claiming that several of these should be spelled
>"escargots", and I don't think that's the case, I don't get it.
Then you do get it.
>Similarly, if you asked your waiter for shrimp, would you expect him
>to bring you only one? Anyway, I'd want about a half-dozen escargot
>with loads of melted butter, of course.
>
I never ask for shrimp. I do sometimes ask for prawns.
PB
Padraig Breathnach
>... I'd been listening to Warlock's
>'The Curlew', to which I commend you.
>
There you are Brian. Commended to a curlew. Now you're on the pig's back.
PB
Padraig Breathnach
really lost in this discussion.
PB
Skitt
"Padraig Breathnach" <padr...@iol.ie> wrote in message
news:VJUP5.3214$Nw6....@news.iol.ie...
> Charles Riggs wrote:
>
> >On Sun, 12 Nov 2000 10:02:56 GMT, "Padraig Breathnach"
> ><padr...@iol.ie> wrote:
> >
> >>A whole escargot, or a piece of one? Either way, it's too much.
> >
> >Huh? Unless you're claiming that several of these should be spelled
> >"escargots", and I don't think that's the case, I don't get it.
>
>
> >Similarly, if you asked your waiter for shrimp, would you expect him
> >to bring you only one? Anyway, I'd want about a half-dozen escargot
> >with loads of melted butter, of course.
> >
Ah, you've never had rock shrimp then. Delicious!
--
Skitt (in SF Bay Area) http://i.am/skitt/
Wayward in Hayward
Andy Averill
> >Bush = pubic hair.
> >Shirley Bassey is a black woman.
> >Marilyn Monroe was a blonde.
> >What point did I miss?
A subtle one. MM was not a natural blonde. However, she is rumored to have
dyed her p.h.
-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
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Andy Averill
"Richard Fontana" <re...@columbia.edu> wrote in message
news:Pine.GSO.4.10.10011...@merhaba.cc.columbia.edu...
> I hope so, because I have another question. How should "Monroe" be
> pronounced: /mAn'roU/ or /mVn'roU/? Admittedly there isn't much
> difference, given the unstressed nature of that first syllable.
>
If the schwa fits...
Andy Averill
> Also I would say that "American palate" is a bit
> of an oxymoron unless it meant, perhaps, that one fancied corn on the
> cob. American gourmets, and even the gourmands there, generally
> acquire a palate for Italian, Oriental, Mexican, Greek, or French food
> or, as in my case, all five. Did I leave anyone out? The English, the
> Scots, the Poles, the Germans, the Irish? No, I'll stick with my five
> when it comes to food.
If you ever have a chance to visit our lovely country, I'd be glad to send
you a list of places where you can consume authentic American cooking equal
to anything in the world.
Mike Oliver
> American gourmets, and even the gourmands there, generally
> acquire a palate for Italian, Oriental, Mexican, Greek, or French food
> or, as in my case, all five.
"Oriental"?
You put sushi, vindaloo, kung pao, pad thai, etc etc etc under
one single rubric and call them "Oriental"?
Richard Fontana
>
> "Richard Fontana" <re...@columbia.edu> wrote in message
> news:Pine.GSO.4.10.10011...@merhaba.cc.columbia.edu...
> > I hope so, because I have another question. How should "Monroe" be
> > pronounced: /mAn'roU/ or /mVn'roU/? Admittedly there isn't much
> > difference, given the unstressed nature of that first syllable.
> >
>
> If the schwa fits...
I guess I should write /m@nroU/ in fact. Now with the spelling "Munro",
there's no question; /A/ can't be used (in my pronunciation, that is).
--
Richard
Richard Fontana
> On Mon, 13 Nov 2000 14:34:34 -0800, Mike Oliver <oli...@math.ucla.edu>
> wrote:
>
> >Charles Riggs wrote:
> >> American gourmets, and even the gourmands there, generally
> >> acquire a palate for Italian, Oriental, Mexican, Greek, or French food
> >> or, as in my case, all five.
> >
> >"Oriental"?
>
> I originally wrote "Chinese" but then realised I wanted to include
> Thai and Indian without getting too wordy.
You classify Indian as "Oriental"? That seems unusual to me.
--
Richard
Richard Fontana
> What is "authentic" American
> cooking, by the way?
Shoo-fly pie and apple pan dowdy.
--
Richard
Mike Oliver
> You classify Indian as "Oriental"? That seems unusual to me.
I think it's quite justifiable. The "Orient" was classically
pretty much anything to the East of Europe, I think. The "three
kings of Orient" in the Christmas carol certainly didn't come
from Japan.
What *really* gets me is when people try to use the word "Asian"
in a way that excludes Indians and Persians. What they're basically
doing is trying to make a racial classification that sounds geographic.
Strikes me as fundamentally dishonest.
Charles Riggs
com> wrote:
>Charles Riggs wrote:
>> Also I would say that "American palate" is a bit
>> of an oxymoron unless it meant, perhaps, that one fancied corn on the
>> cob. American gourmets, and even the gourmands there, generally
>> acquire a palate for Italian, Oriental, Mexican, Greek, or French food
>> or, as in my case, all five. Did I leave anyone out? The English, the
>> Scots, the Poles, the Germans, the Irish? No, I'll stick with my five
>> when it comes to food.
>
>If you ever have a chance to visit our lovely country, I'd be glad to send
>you a list of places where you can consume authentic American cooking equal
>to anything in the world.
Which lovely country would that be? If you're speaking of America, I
lived there for some forty-five years. What is "authentic" American
cooking, by the way?
Charles Riggs
Charles Riggs
wrote:
>Charles Riggs wrote:
>> American gourmets, and even the gourmands there, generally
>> acquire a palate for Italian, Oriental, Mexican, Greek, or French food
>> or, as in my case, all five.
>
>"Oriental"?
I originally wrote "Chinese" but then realised I wanted to include
Thai and Indian without getting too wordy.
>You put sushi, vindaloo, kung pao, pad thai, etc etc etc under
>one single rubric and call them "Oriental"?
For simplicity sake I did, still realising there is little similarity
among them.
Charles Riggs
Charles Riggs
<b...@wordwrights.ie> wrote:
>On Mon, 13 Nov 2000 07:37:05 +0000, Charles Riggs
><chr...@gofree.indigo.ie> wrote:
>
>>You might well if you were doing the cooking yourself, usually the
>>best solution to the culinary problems of Ireland, but I doubt you
>>could find them all served to you in a restaurant there; Dublin,
>>maybe, but the artichoke would be over-cooked and who knows what
>>they'd do to the poor rabbit.
>
>Kill it, probably.
>
>You may need to get outside the towns with their pubs and fast-food
>joints and look for the country restaurants serving game. Canal View
>at Keshcarrigan, for instance, might suit.
Here's that reference to fast-food shops again; what's with the
fast-food fetish? Westport may be known for its pubs but we have only
two or three fast-food places, which I'm well able to avoid since we
have several good restaurants of the serious variety. I might go to
Keshcarrigan if I knew where it was (1) and was assured that it had
decent access to public transportation. Whoops, the trains are on
strike (again) so that avenue is exhausted. Are the busses still
running?
1. My spell-checker tried to substitute "Keypunching" for the town's
name, so I guess it doesn't know either.
Charles Riggs
Charles Riggs
com> wrote:
>I can't be bothered figuring out who wrote:
>> >Bush = pubic hair.
>> >Shirley Bassey is a black woman.
>> >Marilyn Monroe was a blonde.
>> >What point did I miss?
>
>A subtle one. MM was not a natural blonde. However, she is rumored to have
>dyed her p.h.
Fine. Then my choice of MM as an example of a blonde was valid after
all. I think I'm being unduly picked on since, for all we know -- most
of us anyway -- Shirley Bassey may also have dyed her bush though I
admit it is not an assumption most of us would make.
Charles Riggs
Charles Riggs
<padr...@iol.ie> wrote:
>Charles Riggs wrote in message
><945v0tcrfrd10bq94...@4ax.com>...
>The implication being that peroxide bush equals lager? Now I think that I am
>really lost in this discussion.
I believe you are. If a hairdresser knows that a red-haired woman
peroxides her hair blonde, he can assume that her bush colour is still
red. Peroxide to that part of the body would sting something bad.
Anyway, do you now understand why a Black Bush is sometimes referred
to as a Shirley Bassey?
Charles Riggs
Charles Riggs
<padr...@iol.ie> wrote:
>Charles Riggs wrote:
>
>>On Sun, 12 Nov 2000 10:02:56 GMT, "Padraig Breathnach"
>><padr...@iol.ie> wrote:
>>
>>>A whole escargot, or a piece of one? Either way, it's too much.
>>
>>Huh? Unless you're claiming that several of these should be spelled
>>"escargots", and I don't think that's the case, I don't get it.
>
>Then you do get it.
But do you? Escargot doesn't come with an s.
>>Similarly, if you asked your waiter for shrimp, would you expect him
>>to bring you only one? Anyway, I'd want about a half-dozen escargot
>>with loads of melted butter, of course.
>>
>I never ask for shrimp. I do sometimes ask for prawns.
So do I, when in Rightpondia, but prawns is a different word. You or
I, being careful English speakers, wouldn't ask for a shrimps
cocktail.
Charles Riggs
R J Valentine
] On Tue, 14 Nov 2000, Charles Riggs wrote:
]
]> What is "authentic" American
]> cooking, by the way?
]
] Shoo-fly pie and apple pan dowdy.
Apple pie a la mode.
--
R. J. Valentine <mailto:r...@clark.net?subject=%3Cnews:alt.usage.english%3E%20>
Mike Barnes
All this talk of dyeing seems to miss the point. The original was
"Shirley Bassey = Black Bush", followed by Charles's "Marilyn Monroe =
lager". In order for the parallel, and the witticism, to work, there
needs to be some association between hair and the name of the drink.
This is what I don't see and what I suspect Padraig doesn't see either.
So what sort of lager is it that refers - preferably humorously - to
hair? And Charles, don't you dare say <ROT-13> Ohfujrvfre </ROT-13>.
--
Mike Barnes