Menu
Maria Conlon
privileged to see:
Hot Turkey Sandwich
Tender slices of honey roasted turkey piled on Texas Toast with mashed
potatoes smoothered in turkey gravy and a vegetable.
Other things aside, I thought that "smoothered" just might be a handy
term.
The rest of the week's offerings:
Pork Stir Fry
Pieces of porkloin tossed with a sweet & sour sauce and fresh vegetable
over a bed of rice. Served with a dinner roll.
Spaghetti
Italian meat sauce tossed with spaghetti noodles and garlic toast.
Chicken Salad
Chicken Salad presented in a bread bowl with fresh fruit on the side.
Fish Fry
Fresh Snow Scrod deep fried, served with fries and Cole Slaw.
Everything was in ALL CAPS.
The menu writers like to use terms such as "presented," "tossed,"
"complemented by," and "bed of" [rice or noodles]." Sometimes, they get
humorous (?) and use special names: "Leg Man's Delight" (chicken legs
and whatever). They "wax [positively] lyrical" over any dish featuring
chicken breasts.
But the food is always good and often excellent, so no one minds if they
get rather fancy with the menu. Typos are tolerated, and are fairly
amusing as typos go.
Maria
david56
> The following appeared recently on a company cafeteria menu which I am
> privileged to see:
>
> Hot Turkey Sandwich
> Tender slices of honey roasted turkey piled on Texas Toast with mashed
> potatoes smoothered in turkey gravy and a vegetable.
"A vegetable" to me means exactly what it says - I imagine your sandwich
garnished with a single carrot or turnip. I suppose here it means a
single serving of only one vegetable side-order.
<snippety-snip>
> But the food is always good and often excellent, so no one minds if they
> get rather fancy with the menu. Typos are tolerated, and are fairly
> amusing as typos go.
Of course. You want good cooks, not English graduates. Our staff
restaurant has gone downhill recently; in its heyday we were able to
benefit from excellent food at low prices, but badly spelled.
--
David
I say what it occurs to me to say.
=====
The address is valid today, but I will change it to keep ahead of the
spammers.
Franklin C. Cacciutto
menu that bodes well for the cullinary enthusiasm of the cooks.
Sara Moffat Lorimer
> Maria Conlon wrote:
> > The following appeared recently on a company cafeteria menu which I am
> > privileged to see:
> >
> > Hot Turkey Sandwich
> > Tender slices of honey roasted turkey piled on Texas Toast with mashed
> > potatoes smoothered in turkey gravy and a vegetable.
>
> "A vegetable" to me means exactly what it says - I imagine your sandwich
> garnished with a single carrot or turnip. I suppose here it means a
> single serving of only one vegetable side-order.
But what is a "vegetable"?
I was once told, in a restaurant in Georgia, that the day's vegetable
special was mac and cheese. "Mac and cheese isn't a vegetable!" my
dining companion and I said in unison. The waitress just gave us a
confused look: of _course_ mac and cheese was a vegetable.
Skitt
Yup. They appear to have culled some quite picturesque terms and used them
to their advantage.
--
Skitt (in SF Bay Area) http://www.geocities.com/opus731/
I speak English well -- I learn it from a book!
-- Manuel (Fawlty Towers)
david56
To me, a vegetable serving can consist of any one of those vegetables,
fruits and tubers which are generally served with the main course of a
meal. So tomatoes, peppers, potatoes and cucumber all qualify even
though none is a vegetable. Apples and macaroni do not qualify.
Robert Bannister
> Maria Conlon wrote:
> > The following appeared recently on a company cafeteria menu which I am
> > privileged to see:
> >
> > Hot Turkey Sandwich
> > Tender slices of honey roasted turkey piled on Texas Toast with mashed
> > potatoes smoothered in turkey gravy and a vegetable.
>
> "A vegetable" to me means exactly what it says - I imagine your sandwich
> garnished with a single carrot or turnip. I suppose here it means a
> single serving of only one vegetable side-order.
I've never been quite sure what a 'side-order' is, but it's still difficult
to imagine something being 'smoothered' or even 'smothered' in 'a vegetable'.
I don't use a lot of commas myself, but here is one place where more
punctuation might help.
--
Rob Bannister
Skitt
Do you want more punctuation or more vegetables?
Peter Moylan
>Maria Conlon wrote:
>> The following appeared recently on a company cafeteria menu which I am
>> privileged to see:
>>
>> Hot Turkey Sandwich
>> Tender slices of honey roasted turkey piled on Texas Toast with mashed
>> potatoes smoothered in turkey gravy and a vegetable.
Let's ignore that typo for a minute. Of course they meant "smothered
in turkey gravy", and indeed I have seen "smothered in gravy" in
similar contexts.
But does that sound delicious to anyone? To me, "smothered" is a
quite negative word. I'm not sure I'd want to eat something like
that. How would you react to "potatoes suffocated by greasy gravy"?
>"A vegetable" to me means exactly what it says - I imagine your sandwich
>garnished with a single carrot or turnip.
I had the same reaction. One pea? I'd want better than that
to compensate for what otherwise sounds like Fat City.
>> But the food is always good and often excellent, so no one minds if they
>> get rather fancy with the menu. Typos are tolerated, and are fairly
>> amusing as typos go.
>
>Of course. You want good cooks, not English graduates. Our staff
>restaurant has gone downhill recently; in its heyday we were able to
>benefit from excellent food at low prices, but badly spelled.
Once I ate at a first-class restaurant that had "lion of lamb" on
the blackboard menu. We all laughed, but couldn't deny that it was
delicious.
--
Peter Moylan pe...@ee.newcastle.edu.au
See http://eepjm.newcastle.edu.au for OS/2 information and software
R J Valentine
} david56 <bass.a...@ntlworld.com> wrote:
}>Maria Conlon wrote:
}>> The following appeared recently on a company cafeteria menu which I am
}>> privileged to see:
}>>
}>> Hot Turkey Sandwich
}>> Tender slices of honey roasted turkey piled on Texas Toast with mashed
}>> potatoes smoothered in turkey gravy and a vegetable.
}
} Let's ignore that typo for a minute. Of course they meant "smothered
} in turkey gravy", and indeed I have seen "smothered in gravy" in
} similar contexts.
}
} But does that sound delicious to anyone? To me, "smothered" is a
} quite negative word. I'm not sure I'd want to eat something like
} that. How would you react to "potatoes suffocated by greasy gravy"?
Is gravy made with something other than grease as a base, outside of
tomato-sauce areas?
The "smothered" would have been an ordinary use of an ordinary word. My
trusty old _American Heritage Dictionary_ (I) has for "smother": "3. To
cover (a foodstuff) thickly with another foodstuff."
My main question was about the "in", which strikes me as British (South
African, Australian, etc.), where I would've used "with".
Seems to me that onions are almost always the other foodstuff of choice,
but I suppose one of the google services would put a number on that, along
with the in/with choice. Using "smothered" with a liquid is a little odd,
but the extra "o" helps.
"Honey roasted" could stand a hyphen, but it's Just Not That Bad (tm)
without it.
}>"A vegetable" to me means exactly what it says - I imagine your sandwich
}>garnished with a single carrot or turnip.
}
} I had the same reaction. One pea? I'd want better than that
} to compensate for what otherwise sounds like Fat City.
...
Not me. The "vegetable" is just another "side", and implies one of those
big stainless-steel spoonsful.
--
R. J. Valentine <mailto:r...@smart.net>
david56
> On 30 Sep 2002 05:00:59 GMT Peter Moylan <pe...@seagoon.newcastle.edu.au> wrote:
>
> } david56 <bass.a...@ntlworld.com> wrote:
> }>Maria Conlon wrote:
> }>> The following appeared recently on a company cafeteria menu which I am
> }>> privileged to see:
> }>>
> }>> Hot Turkey Sandwich
> }>> Tender slices of honey roasted turkey piled on Texas Toast with mashed
> }>> potatoes smoothered in turkey gravy and a vegetable.
> }
> } Let's ignore that typo for a minute. Of course they meant "smothered
> } in turkey gravy", and indeed I have seen "smothered in gravy" in
> } similar contexts.
> }
> } But does that sound delicious to anyone? To me, "smothered" is a
> } quite negative word. I'm not sure I'd want to eat something like
> } that. How would you react to "potatoes suffocated by greasy gravy"?
>
> Is gravy made with something other than grease as a base, outside of
> tomato-sauce areas?
It certainly is in my house. We have a special separating jug which
allows one to decant the juices from the cooking of the meat but leave
the fat behind.
Saint Delia tells how to make gravy http://tinyurl.com/1peo
Matti Lamprhey
>
> Do you want more punctuation or more vegetables?
I'd have inserted a cucumber before the "or" there, Alec.
Matti
AWILLIS957
>From: david56 bass.a...@ntlworld.com
Maria wrote:
>> Hot Turkey Sandwich
>> Tender slices of honey roasted turkey piled on Texas Toast with mashed
>> potatoes smoothered in turkey gravy and a vegetable.
Forgive my ignorance, but what is Texas Toast? (I hope it is something
completely different from normal toast, for example a bed of toasted rice,
because I can't think of anyone in the world, not even a Texan, who would want
to eat turkey on toast, particularly with mashed potatoes and a vegetable.
Toast just doesn't belong in that company, in my opinion.)
Peasemarch.
B Briggs
"AWILLIS957" <awill...@aol.com> wrote in message
news:20020930083635...@mb-fe.aol.com...
like a perfectly normal open faced hot turkey sandwich. I would guess that
the mashed potatoes and vegetable are on the side of the sandwich with the
gravy ladled over the meat and probably the potatoes as well. The
vegetables are probably that horrible mixture of cubed carrots and peas that
is standard in cafeteria fare.
Barbara
david56
> "AWILLIS957" <awill...@aol.com> wrote in message
> news:20020930083635...@mb-fe.aol.com...
>
>>> Subject: Re: Menu From: david56 bass.a...@ntlworld.com
>>
>> Maria wrote:
>>
>>>> Hot Turkey Sandwich Tender slices of honey roasted turkey piled
>>>> on Texas Toast with mashed potatoes smoothered in turkey gravy
>>>> and a vegetable.
>>>
>> Forgive my ignorance, but what is Texas Toast? (I hope it is
>> something completely different from normal toast, for example a bed
>> of toasted rice, because I can't think of anyone in the world, not
>> even a Texan, who would want
>
>> to eat turkey on toast, particularly with mashed potatoes and a
>> vegetable. Toast just doesn't belong in that company, in my
>> opinion.)
>>
> sounds like a perfectly normal open faced hot turkey sandwich. I
> would guess that the mashed potatoes and vegetable are on the side of
> the sandwich with the gravy ladled over the meat and probably the
> potatoes as well. The vegetables are probably that horrible mixture
> of cubed carrots and peas that is standard in cafeteria fare.
This gets worse. Are you suggesting that "a vegetable" could be two
vegetables?
Spehro Pefhany
> This gets worse. Are you suggesting that "a vegetable" could be two
> vegetables?
"A vegetable" could also be more than two vegetables, or could contain no
vegetables at all.
Best regards,
Spehro Pefhany
--
"it's the network..." "The Journey is the reward"
sp...@interlog.com Info for manufacturers: http://www.trexon.com
Embedded software/hardware/analog Info for designers: http://www.speff.com
R H Draney
news:3D985A56...@ntlworld.com:
> > Texas toast is basically thicker sliced bread, toasted. The
> > meal sounds like a perfectly normal open faced hot turkey
> > sandwich. I would guess that the mashed potatoes and vegetable
> > are on the side of the sandwich with the gravy ladled over the
> > meat and probably the potatoes as well. The vegetables are
> > probably that horrible mixture of cubed carrots and peas that is
> > standard in cafeteria fare.
>
> This gets worse. Are you suggesting that "a vegetable" could be
> two vegetables?
Nothing wrong with that..."a vegetable" is ellipticalese for "a
vegetable side dish"...I've often seen broccoli, cauliflower and
carrots as a single instance of "a vegetable"....r
AWILLIS957
>From: R H Draney dado...@earthlink.net
While I was dancing around to the "Warp Brothers" just now, I suddenly realised
how right Maria was to query "a vegetable", if only because one vegetable
differs so much in size from another. Think how disappointed you'd be, for
example, if the vegetable turned out to be a pea; on the other hand, if it was
a pumpkin you might have difficulty exploring round the back of it with your
knife and fork to cut up the Texas toast. And if you were dining with your six
year old daughter, you might not be able to see her face without standing up.
On reflection I think "a vegetables" would make more sense.
Albert Peasemarch.
AWILLIS957
>From: R H Draney dado...@earthlink.net
>> > Texas toast is basically thicker sliced bread, toasted. The
>> > meal sounds like a perfectly normal open faced hot turkey
>> > sandwich. I would guess that the mashed potatoes and vegetable
>> > are on the side of the sandwich with the gravy ladled over the
>> > meat and probably the potatoes as well.
Fair enough: we are all different. In my small world toast is never eaten with
mashed potatoes.
Peasemarch.
Skitt
> "Skitt" wrote...
>> Do you want more punctuation or more vegetables?
>
> I'd have inserted a cucumber before the "or" there, Alec.
I didn't care for the cucumber.
Skitt
I see "a vegetable" as referring to *a serving* of one kind of vegetable.
That would be a whole bunch of peas, for instance.
R H Draney
says...
That's what makes it a *small* world...(cf old joke: "in the village I come from
there are no Jews"->"that's why it's just a village")....
By the way, the paragraph you quoted belongs to david56, not to me....r
Evan Kirshenbaum
> The renowned david56 <bass.a...@ntlworld.com> wrote:
>
> > This gets worse. Are you suggesting that "a vegetable" could be
> > two vegetables?
>
> "A vegetable" could also be more than two vegetables, or could
> contain no vegetables at all.
Aside from mushrooms, which are vegetables by courtesy, what did you
have in mind?
--
Evan Kirshenbaum +------------------------------------
HP Laboratories |In the beginning, there were no
1501 Page Mill Road, 1U, MS 1141 |reasons, there were only causes.
Palo Alto, CA 94304 | Daniel Dennet
kirsh...@hpl.hp.com
(650)857-7572
Pat Durkin
Well, maybe not toast (in the US), but bread, certainly. Still, the Hot
Turkey sandwich with Texas Toast might be a regional thing. In my area,
the hot (any meat or meatloaf) sandwich is just bread, usually 2 slices
spread open on the plate, with a centered scoop of mashed potatoes,
topped by a couple of slices of the selected meat, with gravy poured
over all. The "side" of vegetables might be edged onto the plate
outside the gravy, or it might be served separately in a small "side"
dish. I am trying to remember if it was a cartoon character or a TV
character whose wife packed him a mashed potato sandwich. I never heard
that it was toasted bread, though.
Spehro Pefhany
> Aside from mushrooms, which are vegetables by courtesy, what did you
> have in mind?
I often ask for sliced tomatoes, which are allegedly berries. Italian
tomatoes never seem to have the straw-like consistency and tastelessness
of North American mass-market tomatoes.
Speaking of tastelessness, there is an Italian slang term for vulva that
is almost the same as the word for fig. Also, fig is an English term for a
hand gesture with a similar meaning (fist with thumb protruding between
first and second fingers). Until relatively recently, the only figs I had
seen were the brown dried variety that comes on a string. The fresh ones
are a bit more suggestive, but the ones that ripen on the tree and split
open vertically, revealing the red interior leave no doubt about the
connection.
Evan Kirshenbaum
> The renowned Evan Kirshenbaum <kirsh...@hpl.hp.com> wrote:
>
> > Aside from mushrooms, which are vegetables by courtesy, what did
> > you have in mind?
>
> I often ask for sliced tomatoes, which are allegedly berries.
Well, that's one step more informed than the more common "a tomato is
a fruit, not a vegetable". (Yeah, and what's a cucumber, bell pepper,
or eggplant?)
We haven't done this one for a while, so ...
Folk taxonomies typically center around a thing's use, and English
"fruit" seems to be basically a botanical fruit used for its inherent
sweetness or sourness, while any other botanical fruit used in
cooking is a "vegetable". A "berry" is necessarily a fruit, but
doesn't include many botanical berries, such as grapes or bananas.
Introspecting, my taxonomy appears to be something like
vegetable
bean
squash
starch
root
greens
fruit
berry
citrus fruit
nut
spice
herb
grain
--
Evan Kirshenbaum +------------------------------------
HP Laboratories |The law of supply and demand tells us
1501 Page Mill Road, 1U, MS 1141 |that when the price of something is
Palo Alto, CA 94304 |artificially set below market level,
|there will soon be none of that thing
kirsh...@hpl.hp.com |left--as you may have noticed the
(650)857-7572 |last time you tried to buy something
|for nothing.
http://www.kirshenbaum.net/ | P.J. O'Rourke
Tony Cooper
wrote:
>
>Well, maybe not toast (in the US), but bread, certainly. Still, the Hot
>Turkey sandwich with Texas Toast might be a regional thing. In my area,
>the hot (any meat or meatloaf) sandwich is just bread, usually 2 slices
>spread open on the plate, with a centered scoop of mashed potatoes,
>topped by a couple of slices of the selected meat, with gravy poured
>over all.
There are two schools of gravy and mashed potatoes: people that just
pour the gravy over the mashed potatoes, and people that first make a
small indentation with a spoon in the mashed potatoes to form a
reservoir for the gravy. I am in the reservoir group.
It annoys me in restaurants when chicken is served with mashed
potatoes and brown gravy is used. Chicken requires white gravy. Beef
and pork require brown gravy.
The "side" of vegetables might be edged onto the plate
>outside the gravy, or it might be served separately in a small "side"
>dish. I am trying to remember if it was a cartoon character or a TV
>character whose wife packed him a mashed potato sandwich. I never heard
>that it was toasted bread, though.
My grandfather, when telling one of those "I had to walk 10 miles to
school and back in the snow and it was uphill both ways" stories, used
to tell us that his mother often sent nothing more than a sweet potato
for his school lunch. He may have called it a yam. Yams and sweet
potatoes are the same thing in my family, but some differ.
Tony Cooper aka: tony_co...@yahoo.com
If you think we drive badly in Florida, you should see us vote.
david56
It's of no possible importance, but actually it was Barbara who wrote
about Texas toast. I am functionally bilingual but I'm not completely
au fait with all the regional food variations.
Pat Durkin
"Tony Cooper" <tony_co...@yahoo.com> wrote in message
news:tghhpuk54f8cl24h7...@4ax.com...
> On Mon, 30 Sep 2002 15:48:45 -0500, "Pat Durkin" <p...@hotmail.com>
> wrote:
>
> >
> >Well, maybe not toast (in the US), but bread, certainly. Still, the
Hot
> >Turkey sandwich with Texas Toast might be a regional thing. In my
area,
> >the hot (any meat or meatloaf) sandwich is just bread, usually 2
slices
> >spread open on the plate, with a centered scoop of mashed potatoes,
> >topped by a couple of slices of the selected meat, with gravy poured
> >over all.
>
> There are two schools of gravy and mashed potatoes: people that just
> pour the gravy over the mashed potatoes, and people that first make a
> small indentation with a spoon in the mashed potatoes to form a
> reservoir for the gravy. I am in the reservoir group.
So, Tony. In a restaurant, you ask for the hot beef sandwich
unassembled:
a dinner plate, the beef on the side, the gravy on the side, two slices
of bread, the mashed potatoes on the side, and then you proceed to
assemble the sandwich yourself, carefully indenting the dome of the
mashed potatoes. Or maybe you place the potatoes on top of the meat.
>
> It annoys me in restaurants when chicken is served with mashed
> potatoes and brown gravy is used. Chicken requires white gravy. Beef
> and pork require brown gravy.
Wow. I wouldn't go where I wasn't sure that the gravy wasn't made from
the kind of meat I was eating.
Pat Durkin
"david56" <bass.a...@ntlworld.com> wrote in message
news:3D98D053...@ntlworld.com...
> R H Draney wrote:
> > In article <20020930110504...@mb-me.aol.com>,
awill...@aol.com
> > says...
> >
> >>>Subject: Re: Menu
> >>>From: R H Draney dado...@earthlink.net
> >>
> >>>>>Texas toast is basically thicker sliced bread, toasted. The
> >>>>>meal sounds like a perfectly normal open faced hot turkey
> >>>>>sandwich. I would guess that the mashed potatoes and vegetable
> >>>>>are on the side of the sandwich with the gravy ladled over the
> >>>>>meat and probably the potatoes as well.
> >>>>
> >>Fair enough: we are all different. In my small world toast is never
eaten with
> >>mashed potatoes.
> >
> > That's what makes it a *small* world...(cf old joke: "in the village
I come from
> > there are no Jews"->"that's why it's just a village")....
> >
> > By the way, the paragraph you quoted belongs to david56, not to
me....r
>
> It's of no possible importance, but actually it was Barbara who wrote
> about Texas toast. I am functionally bilingual but I'm not completely
> au fait with all the regional food variations.
er... au fait. I haven't heard that applied to honkies in a long time.
>
Aaron Davies
You seem to have forgotten what's probably the most common thing under
the fruit category, the non-citrus tree fruits--apple, pear, peach,
plum, etc.
--
Aaron Davies
Save a cow, eat a vegan.
<http://www.foxnews.com/story/0,2933,51494,00.html>
Evan Kirshenbaum
> Evan Kirshenbaum <kirsh...@hpl.hp.com> wrote:
>
> > Introspecting, my taxonomy appears to be something like
> >
> > vegetable
> > bean
> > squash
> > starch
> > root
> > greens
> > fruit
> > berry
> > citrus fruit
> > nut
> > spice
> > herb
> > grain
>
> You seem to have forgotten what's probably the most common thing under
> the fruit category, the non-citrus tree fruits--apple, pear, peach,
> plum, etc.
Those are just "fruits" for me. I don't have a named lower category
that encompasses them the way citrus covers lemons, limes, oranges,
grapefruit, tangerines, kumquats, and such. I seem to have some vague
groupings that put apples and pears in one camp and peaches,
nectarines, plums, and apricots into another, but they don't seem to
have names. Bananas, grapes, and kiwis (all "technically" berries)
are also directly under "fruit", as are less common fruits like figs,
dates, pomegranates, and persimmons.
In the same way, peppers, tomatoes, cucumbers, etc., are just
"vegetables".
--
Evan Kirshenbaum +------------------------------------
HP Laboratories |Whatever it is that the government
1501 Page Mill Road, 1U, MS 1141 |does, sensible Americans would prefer
Palo Alto, CA 94304 |that the government do it to somebody
|else.
kirsh...@hpl.hp.com | P.J. O'Rourke
(650)857-7572
B Briggs
Yes, it could be much worse. They could be serving succotash.
Barbara
GrapeApe
>quite negative word
It's common enough diner usage. "Scattered, smothered, and covered" is one way
to have hash browns. So the connotation doesn't carry.
Gravy is for smothering. Our gravy will leave you breathless.
Or you might have a steak, smothered in onions. You can see where that might
overwhelm the olfactory a tad.
Robert Bannister
> Robert Bannister wrote:
> > david56 wrote:
> >> Maria Conlon wrote:
>
> >>> The following appeared recently on a company cafeteria menu which I
> >>> am privileged to see:
> >>>
> >>> Hot Turkey Sandwich
> >>> Tender slices of honey roasted turkey piled on Texas Toast with
> >>> mashed potatoes smoothered in turkey gravy and a vegetable.
> >>
> >> "A vegetable" to me means exactly what it says - I imagine your
> >> sandwich garnished with a single carrot or turnip. I suppose here
> >> it means a single serving of only one vegetable side-order.
> >
> > I've never been quite sure what a 'side-order' is, but it's still
> > difficult to imagine something being 'smoothered' or even 'smothered'
> > in 'a vegetable'. I don't use a lot of commas myself, but here is one
> > place where more punctuation might help.
>
> Do you want more punctuation or more vegetables?
I take your point, but you can put a full stop to that right now.
--
Rob Bannister
GrapeApe
Its very soft bread (ala wonder bread) sliced perhaps an inch thick, then
toasted, so it is still soft inside. It is probably there to soak up any extra
gravy smothiering the turkey.
Robert Bannister
But how is it a 'side dish' if it's on top, smothering everything?
--
Rob Bannister
Robert Bannister
Aha! Real food. I well remember mashed potato and bacon sandwiches when I
was a kid - tiny bits of bacon though, as it was expensive and hard to
obtain during the War.
--
Rob Bannister
Spehro Pefhany
Or, as Tom Waits described:
"I've had dangerous veal cutlets at the Copper Penny. Well, what you get
is a breaded salisbury steak in shake-n-bake and topped with a
provocative sauce of Velveeta and half-n-half. Smothered with
Campbell's tomato soup."
Maria Conlon
> Texas toast is basically thicker sliced bread, toasted.
Yes, but as it turned out, there wasn't any. Just plain bread, on the
thin side, one slice per plate, sliced diagonally. That was okay with
me.
>.......The meal
> sounds like a perfectly normal open faced hot turkey sandwich. I
> would guess that the mashed potatoes and vegetable are on the side of
> the sandwich with the gravy ladled over the meat and probably the
> potatoes as well.
Sort of. Actually, you could ask to have them arranged however you
wanted. Some people had the turkey on top the bread, the mashed potatoes
on top the turkey, and the gravy on top of the whole business. (I had my
potatoes on the side, with the turkey atop the bread, and the gravy on
the turkey. I had just a small amount of gravy on the potatoes.)
>........The vegetables are probably that horrible mixture
> of cubed carrots and peas that is standard in cafeteria fare.
I can't think of even one time when the cafeteria has served that
mixture. Today's vegetable was corn, which may be "the usual" with a hot
turkey sandwich. Green beans are probably the most frequently served
vegetable there. They are always good, and not overdone.
The meal would have tasted better, IMO, had more salt been used. I
didn't add any, though. I've been using less salt and find that my blood
pressure stays where it should that way.
Maria
Tony Cooper
wrote:
>> There are two schools of gravy and mashed potatoes: people that just
>> pour the gravy over the mashed potatoes, and people that first make a
>> small indentation with a spoon in the mashed potatoes to form a
>> reservoir for the gravy. I am in the reservoir group.
>
>So, Tony. In a restaurant, you ask for the hot beef sandwich
>unassembled:
>a dinner plate, the beef on the side, the gravy on the side, two slices
>of bread, the mashed potatoes on the side, and then you proceed to
>assemble the sandwich yourself, carefully indenting the dome of the
>mashed potatoes. Or maybe you place the potatoes on top of the meat.
C'mon, Pat, First of all, a Manhattan - which is what this is called
- is an open faced sandwich. Only one piece of bread is involved.
The potatoes are on the side and not on top of the meat. Indenting
the mashed potatoes is done at home, but not in restaurants.
Jeez....don't you know *anything*?
I can hear Richard's knee jerk from here. He most certainly has some
sort of rigid rules about something being called a sandwich and the
necessary number of slices of bread. Probably, the rule requires that
a sandwich must be pick-uppable and not eaten with knife and fork.
Lord knows how he'll react to "Manhattan".
>
>>
>> It annoys me in restaurants when chicken is served with mashed
>> potatoes and brown gravy is used. Chicken requires white gravy. Beef
>> and pork require brown gravy.
>
>Wow. I wouldn't go where I wasn't sure that the gravy wasn't made from
>the kind of meat I was eating.
Most restaurants make both beef/pork and chicken dishes the same day.
Some do serve brown gravy on chicken. It's wrong, but it's done.
I've never had beef or pork served with white gravy, though.
Wait...I misspoke....sausage and biscuits (a favorite of mine) is
often served with white sausage gravy. It's better with white sausage
gravy.
Tony Cooper
<sp...@interlog.com> wrote:
>"I've had dangerous veal cutlets at the Copper Penny. Well, what you get
>is a breaded salisbury steak in shake-n-bake and topped with a
>provocative sauce of Velveeta and half-n-half. Smothered with
>Campbell's tomato soup."
Ever had a "portion control" veal cutlet? A warm Buffalo chip.
Pat Durkin
> >
> >So, Tony. In a restaurant, you ask for the hot beef sandwich
> >unassembled:
> >a dinner plate, the beef on the side, the gravy on the side, two
slices
> >of bread, the mashed potatoes on the side, and then you proceed to
> >assemble the sandwich yourself, carefully indenting the dome of the
> >mashed potatoes. Or maybe you place the potatoes on top of the meat.
>
> C'mon, Pat, First of all, a Manhattan - which is what this is called
> - is an open faced sandwich. Only one piece of bread is involved.
> The potatoes are on the side and not on top of the meat. Indenting
> the mashed potatoes is done at home, but not in restaurants.
> Jeez....don't you know *anything*?
Nope. I mean, your idea and mine are very different.
Never heard of calling a sandwich a Manhattan. Give me a cocktail.
That's the way I'll take Manhattan.
>
> I can hear Richard's knee jerk from here. He most certainly has some
> sort of rigid rules about something being called a sandwich and the
> necessary number of slices of bread. Probably, the rule requires that
> a sandwich must be pick-uppable and not eaten with knife and fork.
> Lord knows how he'll react to "Manhattan".
> >
> >>
> >> Chicken requires white gravy. Beef
> >> and pork require brown gravy.
> >
> > I wouldn't go where I wasn't sure that the gravy wasn't made from
> >the kind of meat I was eating.
>
> Most restaurants make both beef/pork and chicken dishes the same day.
> Some do serve brown gravy on chicken. It's wrong, but it's done.
> I've never had beef or pork served with white gravy, though.
>
> Wait...I misspoke....sausage and biscuits (a favorite of mine) is
> often served with white sausage gravy. It's better with white sausage
> gravy.
There ya go.
Richard Fontana
On Mon, 30 Sep 2002, Tony Cooper wrote:
> C'mon, Pat, First of all, a Manhattan - which is what this is called
> - is an open faced sandwich. Only one piece of bread is involved.
> The potatoes are on the side and not on top of the meat. Indenting
> the mashed potatoes is done at home, but not in restaurants.
> Jeez....don't you know *anything*?
>
> I can hear Richard's knee jerk from here. He most certainly has some
> sort of rigid rules about something being called a sandwich and the
> necessary number of slices of bread.
There has to be at least one slice of bread, but if there's only one slice
it has to be cut in half, folded over, etc.
> Probably, the rule requires that
> a sandwich must be pick-uppable and not eaten with knife and fork.
The first part is more or less correct, but the second part isn't. Say I
have a peanut-butter-and-jelly sandwich -- that is, any reasonable person
would look at this thing and agree that it was a textbook example of a
peanut-butter-and-jelly sandwich. You *could* eat it with a knife and
fork -- I mean, some people eat Snickers bars with a knife and fork, and I
once saw my grandparents eat an egg roll with a knife and fork. But if
it's pick-uppable and eating it with the hands in conventional sandwich
fashion is the way a reasonable person would expect it to be eaten, then
it may still be a sandwich.
> Lord knows how he'll react to "Manhattan".
I'd never heard of that term being used to describe a sort of hot
open-faced sandwich (which isn't a sandwich, by the way).
Tony Cooper
See: http://www.ikdist.com/leftoverrecipes.htm I do like the
inclusion of instructions to make a depression in the potatoes to form
a gravy well. This recipe uses two slices of bread instead of one,
but I am not a fussy person at all, so I'll accept this.
This is commonly on the menu at restaurants in Florida, Indiana, and
Chicago. Beef Manhattan or Turkey Manhattan. Mostly places that
aren't chain restaurants.
Pat Durkin
> On Mon, 30 Sep 2002 23:33:27 -0400, Richard Fontana
> <rfon...@mail.wesleyan.edu> wrote:
>
> >
> >On Mon, 30 Sep 2002, Tony Cooper wrote:
> >
> >
> >> Lord knows how he'll react to "Manhattan".
> >
> >I'd never heard of that term being used to describe a sort of hot
> >open-faced sandwich (which isn't a sandwich, by the way).
>
> See: http://www.ikdist.com/leftoverrecipes.htm I do like the
> inclusion of instructions to make a depression in the potatoes to form
> a gravy well. This recipe uses two slices of bread instead of one,
> but I am not a fussy person at all, so I'll accept this.
>
> This is commonly on the menu at restaurants in Florida, Indiana, and
> Chicago. Beef Manhattan or Turkey Manhattan. Mostly places that
> aren't chain restaurants.
Well, a picture solves a few problems for me. That is not what I call a
Hot Turkey (whatever) sandwich, but...enough said. (Your Manhattan is a
sandwich in Richard's book, though, while my idea is not.)
Richard
<mcon...@sprynet.com> wrote:
>The following appeared recently on a company cafeteria menu which I am
>privileged to see:
>
[...]
>Pork Stir Fry
>Pieces of porkloin tossed with a sweet & sour sauce and fresh vegetable
>over a bed of rice. Served with a dinner roll.
>
[...]
Is it just me or does anyone else find this unusual: rice *and* a
bread roll?
This use of the singular "vegetable" suggests that it means assorted
veggies. Stir fries, in my experience, always have an assortment of
julienned or inherently small vegetables in them.
--
Richard Bollard
Canberra, Australia
Mike Barnes
>There are two schools of gravy and mashed potatoes: people that just
>pour the gravy over the mashed potatoes, and people that first make a
>small indentation with a spoon in the mashed potatoes to form a
>reservoir for the gravy.
Make that three schools: people that pour the gravy over the meat, and
dip each forkful of mashed potato into the gravy pool as desired.
--
Mike Barnes
AWILLIS957
>From: Mike Barnes mi...@senrab.com
><tony_co...@yahoo.com> wrote
>>There are two schools of gravy and mashed potatoes: people that just
>>pour the gravy over the mashed potatoes, and people that first make a
>>small indentation with a spoon in the mashed potatoes to form a
>>reservoir for the gravy.
>
>Make that three schools: people that pour the gravy over the meat, and
>dip each forkful of mashed potato into the gravy pool as desired.
>
Make that four: people who suspend themselves by their braces from a chandelier
and drop balls of mashed potato into the gravy.
Orne Batmagoo
>>I often ask for sliced tomatoes, which are allegedly berries.
>
>
> Well, that's one step more informed than the more common "a tomato is
> a fruit, not a vegetable". (Yeah, and what's a cucumber, bell pepper,
> or eggplant?)
At least there is a specific historical reason for this common, lingering
assertion about tomatoes. And, it's traceable to specific people and dates.
The Schedule G.-Provisions of the Tariff Act of March 3, 1883, had
called for tariffs on vegetables imported into the U. S.
A suit was brought to the U. S. Supreme court in 1887: Nix v. Hedden.
A fruit importer (or so he thought), John Nix imported his tomatoes from
the West Indies. He wanted to avoid paying tariffs on them, and insisted
that, because tomatoes were fruit, he did not have to pay. He sued New York
customs collector Edward Hedden to recover duties "paid under protest" on
the import of those tomatoes. At the time, vegetables required a 10 percent
tariff, but fruits were imported duty-free.
On Hedden's side was a consortium of U. S. vegetable-growers who wanted the
tomato declared a vegetable to protect U.S. crop development and prices.
In 1893, the United States Supreme Court ruled the tomato was a "vegetable"
and therefore subject to import taxes.
The Justices consulted Webster's Dictionary, along with Worcester's Dictionary
and the Imperial Dictionary for the definitions of "fruit" and "vegetable."
The passages from the dictionaries defined "fruit" as the seed of plants, or
that part of plants which contains the seed, and especially the juicy, pulpy
products of certain plants, covering and containing the seed. According to the
court, "These definitions have no tendency to show that tomatoes are 'fruit' as
distinguished from 'vegetables.' in common speech, or within the meaning of the
tariff act."
The court decision stated, "Botanically, tomatoes are considered a fruit
of the vine, just as are cucumbers, squashes, beans, and peas. But in common
language of people, whether sellers or consumers of provisions, all these are
vegetables which are grown in kitchen gardens, and which, eaten cooked or raw,
are, like potatoes, carrots, parsnips, turnips, beets, cauliflower, cabbage,
celery, and lettuce, usually served at dinner in, with, or after the soup, fish,
or meats which constitute the principal part of the repast, and not like fruits
generally, as dessert."
> We haven't done this one for a while, so ...
>
> Folk taxonomies typically center around a thing's use, and English
> "fruit" seems to be basically a botanical fruit used for its inherent
> sweetness or sourness, while any other botanical fruit used in
> cooking is a "vegetable". A "berry" is necessarily a fruit, but
> doesn't include many botanical berries, such as grapes or bananas.
And in the end, the U. S. Supreme Court upheld the folk taxonomy:
Tomatoes are eaten during the main course, so they are considered
to be a vegetable, botany be hanged. Nix, pay the two dollars.
--
Orne Batmagoo
Orne Batmagoo
[Nix v. Hedden, Fruit v. Vegetable]
Oops, almost forgot. Here's the text of the court's decision:
<http://laws.findlaw.com/us/149/304.html>
--
Orne Batmagoo
Evan Kirshenbaum
> Evan Kirshenbaum wrote:
> > "Spehro Pefhany" <sp...@interlog.com> writes:
> [...]
> >>I often ask for sliced tomatoes, which are allegedly berries.
> > Well, that's one step more informed than the more common "a tomato
> > is a fruit, not a vegetable". (Yeah, and what's a cucumber, bell
> > pepper, or eggplant?)
>
> At least there is a specific historical reason for this common,
> lingering assertion about tomatoes. And, it's traceable to specific
> people and dates.
>
> The Schedule G.-Provisions of the Tariff Act of March 3, 1883, had
> called for tariffs on vegetables imported into the U. S.
>
> A suit was brought to the U. S. Supreme court in 1887: Nix v. Hedden.
I did not know that. Thank you.
--
Evan Kirshenbaum +------------------------------------
HP Laboratories |Yesterday I washed a single sock.
1501 Page Mill Road, 1U, MS 1141 |When I opened the door, the machine
Palo Alto, CA 94304 |was empty.
| Peter Moylan
kirsh...@hpl.hp.com
(650)857-7572
GrapeApe
Gravy is a side only if its in a boat. Otherwise it isn't considered a side. A
side dish is not really a garnish; it is not meant to smother or cover
anything.
And Ketchup is not a vegetable, dammit.
B Briggs
I had a momentary vision of you hanging by your teeth from the chandelier
until I remembered that braces are suspenders in the U.S.
Barbara
Peter Moylan
> Is it just me or does anyone else find this unusual: rice *and* a
> bread roll?
For lunch today my son prepared macaroni on toast. Just the macaroni,
no meat sauce or anything similar with it. He looked at the result,
realised it was a bit bare, and asked what could be done to make it
a bit more interesting. I suggested tomato sauce or cheese. He
thought that both of those were crazy ideas. In the end he poached
an egg and put it on top.
Oh well, it helped use up the leftover macaroni. I cooked far too
much yesterday evening, and it was sitting lonely in the fridge
with nothing obvious to accompany it.
--
Peter Moylan pe...@ee.newcastle.edu.au
http://eepjm.newcastle.edu.au
Richard
<tony_co...@yahoo.com> wrote:
>On Mon, 30 Sep 2002 23:33:27 -0400, Richard Fontana
><rfon...@mail.wesleyan.edu> wrote:
>
>>
>>On Mon, 30 Sep 2002, Tony Cooper wrote:
>>
>>
>>> Lord knows how he'll react to "Manhattan".
>>
>>I'd never heard of that term being used to describe a sort of hot
>>open-faced sandwich (which isn't a sandwich, by the way).
>
>See: http://www.ikdist.com/leftoverrecipes.htm I do like the
>inclusion of instructions to make a depression in the potatoes to form
>a gravy well. This recipe uses two slices of bread instead of one,
>but I am not a fussy person at all, so I'll accept this.
>
I was looking forward to lunch before I saw all that. Do people really
eat like this?
That Cranberry Breakfast Cake really takes the biscuit!
Tony Cooper
wrote:
>Richard wrote:
>
>> Is it just me or does anyone else find this unusual: rice *and* a
>> bread roll?
>
>For lunch today my son prepared macaroni on toast. Just the macaroni,
>no meat sauce or anything similar with it. He looked at the result,
>realised it was a bit bare, and asked what could be done to make it
>a bit more interesting. I suggested tomato sauce or cheese. He
>thought that both of those were crazy ideas. In the end he poached
>an egg and put it on top.
>
>Oh well, it helped use up the leftover macaroni. I cooked far too
>much yesterday evening, and it was sitting lonely in the fridge
>with nothing obvious to accompany it.
I don't know how old your son is, but it sounds perfectly normal for a
kid between 10 and 20. Younger than that, they get bent out of shape
if one item on the plate touches a different item. My son actually
liked spinach, but it had to be served in a side dish because the
spinach juice (liquid? water?) would spread into the macaroni or
whatever else was on the plate.
In their teens, boys start to eat like killer caterpillars going
through a forest of mulberry trees. Anything placed on the plate is
devoured. You could empty out a box of Nabisco Ritz crackers and
replace the contents with dry dog food and a teenager would scarf
through it without a thought.
Tony Cooper
richardbD...@amt.canberra.edu.au (Richard) wrote:
>
>>See: http://www.ikdist.com/leftoverrecipes.htm I do like the
>>inclusion of instructions to make a depression in the potatoes to form
>>a gravy well. This recipe uses two slices of bread instead of one,
>>but I am not a fussy person at all, so I'll accept this.
>>
>I was looking forward to lunch before I saw all that. Do people really
>eat like this?
>
>That Cranberry Breakfast Cake really takes the biscuit!
Next best thing to Lamingtons after a hearty meal of poached rabbit.
Charles Riggs
wrote:
>For lunch today my son prepared macaroni on toast.
Was the above sentence a result of an OCR machine garbling a word,
altering it to "toast"? That's got to be it.
Charles
John Seeliger
news:pc4lpu8l16og5b1nd...@4ax.com...
Perhaps he prepared macaroni on roast.
--
John Seeliger Limited but increasing content
jsee...@yahoo.com <http://www.freewebz.com/hudathunkett/>
jsee...@aaahawk.com
Jerry Friedman
> Sara Moffat Lorimer wrote:
> > david56 wrote:
> >
> >>Maria Conlon wrote:
> >>
> >>>The following appeared recently on a company cafeteria menu which I am
> >>>privileged to see:
> >>>
> >>>Tender slices of honey roasted turkey piled on Texas Toast with mashed
> >>>potatoes smoothered in turkey gravy and a vegetable.
> >>
> >>"A vegetable" to me means exactly what it says - I imagine your sandwich
> >>garnished with a single carrot or turnip. I suppose here it means a
> >>single serving of only one vegetable side-order.
> >
> > But what is a "vegetable"?
> >
> > I was once told, in a restaurant in Georgia, that the day's vegetable
> > special was mac and cheese. "Mac and cheese isn't a vegetable!" my
> > dining companion and I said in unison. The waitress just gave us a
> > confused look: of _course_ mac and cheese was a vegetable.
>
> To me, a vegetable serving can consist of any one of those vegetables,
> fruits and tubers which are generally served with the main course of a
> meal. So tomatoes, peppers, potatoes and cucumber all qualify even
> though none is a vegetable. Apples and macaroni do not qualify.
Neither the Merriam-Webster Collegiate nor the American Heritage
Dictionary on line gives a definition of "vegetable" that excludes
fruits and tubers. Are things different in Britain? And where do
roots (beets, carrots), bulbs (onions), and seeds (peas, shelled
beans) fit into your classification?
I agree with you about apples and macaroni. (Though apples are
sometimes served with the main course. Note to self--look for a sale
on pork chops.)
On this side, tomatoes are botanically fruits but culinarily
vegetables.
--
Jerry Friedman
Sara Moffat Lorimer
The fifth school: those of us who think gravy is just plain nasty and
don't let it near our mashed potatoes.
Sara Moffat Lorimer
> On Sun, 29 Sep 2002 11:46:08 -0400, "Maria Conlon"
> <mcon...@sprynet.com> wrote:
>
> >The following appeared recently on a company cafeteria menu which I am
> >privileged to see:
> >
> [...]
> >Pork Stir Fry
> >Pieces of porkloin tossed with a sweet & sour sauce and fresh vegetable
> >over a bed of rice. Served with a dinner roll.
> >
> [...]
> Is it just me or does anyone else find this unusual: rice *and* a
> bread roll?
I remember reading an article in the Boston Globe a few years ago about
how Chinese restaurants in the Boston area served both rice and rolls (I
never witnessed this myself, but I rarely eat Chinese food). Nobody was
sure how the tradition started. The restaurant owners thought it was
weird, but said that was what their customers expected.
One of my neighborhood Vietnamese restaurants gives you a choice of
French bread or rice with the chicken curry stew (báhn mì cà-ri gà),
which has potatoes in it, too.
Tony Cooper
Lorimer) wrote:
>
>One of my neighborhood Vietnamese restaurants gives you a choice of
>French bread or rice with the chicken curry stew (báhn mì cà-ri gà),
>which has potatoes in it, too.
The Vietnamese restaurant we frequent serves small loaves of bread
with every meal. We usually end up buying a few extra loaves to take
home. They are delicious fresh, but become stale very quickly. This
particular restaurant also offers French pastry baked on-site.
Any other time I wouldn't think of this, but I wonder at the term
"restaurant" here. Ba-Le serves mostly take-away but has several
tables for sit-down meals. Orders are placed at the counter and
picked up at the counter. Meals eaten on-premises are served in
china dishes. I think that qualifies them as a restaurant.
John Seeliger
> On Wed, 2 Oct 2002 17:47:33 -0400, radi...@nyc.rr.com (Sara Moffat
> Lorimer) wrote:
>
>
> >
> >One of my neighborhood Vietnamese restaurants gives you a choice of
> >French bread or rice with the chicken curry stew (báhn mì cà-ri gà),
> >which has potatoes in it, too.
>
> The Vietnamese restaurant we frequent serves small loaves of bread
> with every meal. We usually end up buying a few extra loaves to take
> home. They are delicious fresh, but become stale very quickly. This
> particular restaurant also offers French pastry baked on-site.
>
> Any other time I wouldn't think of this, but I wonder at the term
> "restaurant" here. Ba-Le serves mostly take-away but has several
> tables for sit-down meals. Orders are placed at the counter and
> picked up at the counter. Meals eaten on-premises are served in
> china dishes. I think that qualifies them as a restaurant.
Most of the Vietnamese restaurants (that I have been to) in Dallas serve
mainly noodle soup and are predominantly sit-down places. Most have the
name "pho" in them, which AIUI means "noodle". They are not in Dallas
itself, but mostly in Richardson, Carrollton or Arlington. IIRC, I was told
by a Vietnamese friend that the largest Vietnamese populations in Dallas are
in Richardson and Carrollton, respectively. There were also many Computer
Science Engineering and Electrical Engineering students at UTA, one of whom
was a teammate of mine on my senior design (CSE) project and took the team
to one in Arlington. I think it was called "Pho Cung (Coung?) Li" which was
also the name of one in Richardson. One in Carrollton was Pho 79, which a
cow-orker of mine said probably meant that noodlehouse #79 in Vietnam was
famous and when they relocated over here, they kept that number, or
something like that.
Maria Conlon
> Richard wrote:
>> [...]
>> Is it just me or does anyone else find this unusual: rice *and* a
>> bread roll?
>
> I remember reading an article in the Boston Globe a few years ago
> about how Chinese restaurants in the Boston area served both rice and
> rolls (I never witnessed this myself, but I rarely eat Chinese food).
> Nobody was sure how the tradition started. The restaurant owners
> thought it was weird, but said that was what their customers expected.
[...]
One Chinese restaurant near my workplace serves rolls when you order a
dinner or a lunch "combination" special. In other words, they serve
rolls with just about everything. I don't know why they do, but I'm glad
they do. The rolls are excellent, tasty, wonderful...and warm. The best
I've ever had.
(I think I'll go there for lunch tomorrow. I'll have the Chicken Salad a
la cafeteria some other time.)
Maria
Peter Moylan
> if one item on the plate touches a different item. My son actually
> liked spinach, but it had to be served in a side dish because the
> spinach juice (liquid? water?) would spread into the macaroni or
> whatever else was on the plate.
As a child I hated spinach. Also cabbage, cauliflower, brussels
sprouts ... in fact, most of the vegetables that were served to me.
After I grew up, I came to appreciate that my mother was from a
generation that believed in taking all vegetables and boiling the
guts out of them. In hindsight, it's surprising that anyone liked
vegetables.
In the course of my many [1] child-rearing years I came to realise
that children really love raw vegetables, and rarely like cooked
vegetables. I've settled on steaming them very lightly, and everyone
is happy.
[1] Yes, many. I've just become a grandfather for the first time,
courtesy of my 33-year-old son, just when I thought he'd never get
around to breeding. Meanwhile, I still have a couple of 14-year-olds.
The family tree is on my web site, just in case anyone is bored
enough to go web-surfing.
Peter Moylan
> In their teens, boys start to eat like killer caterpillars going
> through a forest of mulberry trees. Anything placed on the plate is
> devoured. You could empty out a box of Nabisco Ritz crackers and
> replace the contents with dry dog food and a teenager would scarf
> through it without a thought.
Tony, that is brilliant. Lately I've been hiding the crackers, out
of frustration at seeing an entire box disappear within a day of
my buying it. Meanwhile, the cat has become fussy about what she
eats. I think I see a solution looming.
Richard
<tony_co...@yahoo.com> wrote:
>On Wed, 02 Oct 2002 02:35:28 GMT,
>richardbD...@amt.canberra.edu.au (Richard) wrote:
>
>
>>
>>>See: http://www.ikdist.com/leftoverrecipes.htm I do like the
>>>inclusion of instructions to make a depression in the potatoes to form
>>>a gravy well. This recipe uses two slices of bread instead of one,
>>>but I am not a fussy person at all, so I'll accept this.
>>>
>>I was looking forward to lunch before I saw all that. Do people really
>>eat like this?
>>
>>That Cranberry Breakfast Cake really takes the biscuit!
>
>Next best thing to Lamingtons after a hearty meal of poached rabbit.
>
Nobody would eat that, shirley.
obAue: lamingtons sans capital L
Tony Cooper
richardbD...@amt.canberra.edu.au (Richard) wrote:
>>>That Cranberry Breakfast Cake really takes the biscuit!
>>
>>Next best thing to Lamingtons after a hearty meal of poached rabbit.
>>
>Nobody would eat that, shirley.
>
>obAue: lamingtons sans capital L
I wasn't sure. Since they are named after a person, shouldn't they be
capitalized? I have no idea.
david56
> Tony Cooper wrote:
>
>>if one item on the plate touches a different item. My son actually
>>liked spinach, but it had to be served in a side dish because the
>>spinach juice (liquid? water?) would spread into the macaroni or
>>whatever else was on the plate.
>
> As a child I hated spinach. Also cabbage, cauliflower, brussels
> sprouts ... in fact, most of the vegetables that were served to me.
>
> After I grew up, I came to appreciate that my mother was from a
> generation that believed in taking all vegetables and boiling the
> guts out of them. In hindsight, it's surprising that anyone liked
> vegetables.
My wife's parents have come to us for Christmas for the last 20 years
(she has no siblings). We have to start the sprouts in November. Of
course we cook some different ones for ourselves on the day.
> In the course of my many [1] child-rearing years I came to realise
> that children really love raw vegetables, and rarely like cooked
> vegetables. I've settled on steaming them very lightly, and everyone
> is happy.
True - even in late teenage one of ours won't eat any cooked vegetables.
Cold and crispy, or not at all. Corn on the cob is the only exception
I can think of.
> [1] Yes, many. I've just become a grandfather for the first time,
> courtesy of my 33-year-old son, just when I thought he'd never get
> around to breeding.
Mazel Tov.
--
David
I say what it occurs to me to say.
=====
The address is valid today, but I will change it to keep ahead of the
spammers.
david56
> On Wed, 2 Oct 2002 17:47:33 -0400, radi...@nyc.rr.com (Sara Moffat
> Lorimer) wrote:
>
>>One of my neighborhood Vietnamese restaurants gives you a choice of
>>French bread or rice with the chicken curry stew (báhn mì cà-ri gà),
>>which has potatoes in it, too.
>
> The Vietnamese restaurant we frequent serves small loaves of bread
> with every meal. We usually end up buying a few extra loaves to take
> home. They are delicious fresh, but become stale very quickly. This
> particular restaurant also offers French pastry baked on-site.
On holiday in Crete many years ago it was explained to us that bread
could be categorised by hours. Two hour bread was utterly delicious but
inedible in less than half a day. 24 hour bread would be OK for
breakfast tomorrow but was not such a treat.
Peter Moylan
> Peter Moylan wrote:
>> [1] Yes, many. I've just become a grandfather for the first time,
>> courtesy of my 33-year-old son, just when I thought he'd never get
>> around to breeding.
>
> Mazel Tov.
Thank you. I assume that your choice of language is based on my grandson's
name. As it happens (as it was meant to happen) my own ancestry is
almost pure Celt, but I am almost the last in my line for whom this can be
said. I have now acquired a Jewish daughter-in-law. Meanwhile, my
other two children are half-Belgian, from a line that remains purely
Flemish as far back as we can trace. The melting pot is bubbling
at last.
One of my brothers and two of my sisters have done their bit for
racial purity, because they managed to have children with mates who
were clearly of Irish or Scottish ancestry. (The other brother died
childless.) One of my sisters has now married a Dutchman, but I
doubt that she'll have more children.
(Aside: I see that in our family of five children, we have one
never-married, two divorced, and one who has married once, but not
to the father of her children. I have just one sibling who is
still married to the mother of his children. If this is typical
-- and I suspect it is -- the traditional marriage model is already
dead.)
It's interesting to see just how much Australians, in our
supposedly multi-cultural society, have tended to marry others of the
same ethnicity. The Irish married the Irish, the Italians married
the Italians, and so on. The barriers started breaking down in the
late 1960s and 1970s, but it's been a slow process. We still have
our ghettoes for the recent arrivals.
david56
> david56 wrote:
>
>> Peter Moylan wrote:
>
>>> [1] Yes, many. I've just become a grandfather for the first
>>> time, courtesy of my 33-year-old son, just when I thought he'd
>>> never get around to breeding.
>>
>> Mazel Tov.
>
> Thank you. I assume that your choice of language is based on my
> grandson's name.
Nope, it's an intended humorous reference to a very recent thread which
discussed the correct form of congratulations on the birth of a child.
Pretty funny, I thought. Oh well.
> As it happens (as it was meant to happen) my own ancestry is almost
> pure Celt, but I am almost the last in my line for whom this can be
> said. I have now acquired a Jewish daughter-in-law.
Pure coincidence - I don't think I've seen your grandson's name so I
wasn't aware of this.
Jacqui
> (Aside: I see that in our family of five children, we have one
> never-married, two divorced, and one who has married once, but not
> to the father of her children. I have just one sibling who is
> still married to the mother of his children. If this is typical
> -- and I suspect it is -- the traditional marriage model is
> already dead.)
My dad is one of five, and they have been married since 1969, 1974,
1983, 1991 and 1993 (there's a fifteen year spread of ages). All are
still married, have produced at least two children each, and seem
very happy. One of the spouses involved is on her second marriage
(she married at university and it ended amicably two years later),
and one of my cousins on my mum's side is divorced and remarried,
but other than that we have a large and "conventional" family.
Clearly it's not normal any more!
I think the UK is more "mixed" WRT the multicultural society too.
Although Dad's family are (French-Sardinian-Sicilian)-Italians, they
have married a Scots/Geordie/Londoner (my mum), a Pole, a Celt, an
Anglo-Saxon and a white West Indian. My cousins are married to a
Celt, a German and an Australian, and I'm married to a Lancastrian.
Guess which I think is the most "alien". :-)
Our neighbours in this street and the next include: Scot married to
Trinidadian, a pair of Nigerians (one of UK birth), Indian married
to Ghanaian, Romanian married to Irish, Irish married to Portuguese,
Russian married to Anglo-Saxon, and Scot married to miscellaneous
Arab [not sure where he's from but he has a very strong accent!].
(You realise of course that "married to" is shorthand, I have no
idea of the actual legal status of these couples. We met at a street
party in the summer where we had a very interesting conversation,
I'm not *generally* in the habit of interrogating people as to their
backgrounds.)
Jac
Robert Bannister
> It's interesting to see just how much Australians, in our
> supposedly multi-cultural society, have tended to marry others of the
> same ethnicity. The Irish married the Irish, the Italians married
> the Italians, and so on. The barriers started breaking down in the
> late 1960s and 1970s, but it's been a slow process. We still have
> our ghettoes for the recent arrivals.
In my suburb, North Perth, it is not essential, but very useful to have a
smattering of Italian, Greek, Macedonian and Albanian. Most shops can offer at
least one of these, although Albanian is unusual.
--
Rob Bannister
John Seeliger
news:ang3oj$e77e4$1...@ID-113669.news.dfncis.de...
> Sara Moffat Lorimer wrote:
> > Richard wrote:
>
> >> [...]
> >> Is it just me or does anyone else find this unusual: rice *and* a
> >> bread roll?
> >
> > I remember reading an article in the Boston Globe a few years ago
> > about how Chinese restaurants in the Boston area served both rice and
> > rolls (I never witnessed this myself, but I rarely eat Chinese food).
> > Nobody was sure how the tradition started. The restaurant owners
> > thought it was weird, but said that was what their customers expected.
> [...]
>
> One Chinese restaurant near my workplace serves rolls when you order a
> dinner or a lunch "combination" special. In other words, they serve
> rolls with just about everything. I don't know why they do, but I'm glad
> they do. The rolls are excellent, tasty, wonderful...and warm. The best
> I've ever had.
I am not quite sure why Chinese restaurants serve soft-serve ice cream, but
I have notices most, if not all, Chinese buffets around here do.
Spehro Pefhany
> I am not quite sure why Chinese restaurants serve soft-serve ice cream, but
> I have notices most, if not all, Chinese buffets around here do.
Chinese restaurants generally adjust their food to the tastes of their
patrons. That's why it typically tastes so awful in Austria and Germany.
Best regards,
Spehro Pefhany
--
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