WWOT- ? for the Brits
Phyllis
of baked beans are they, canned, I assume, maybe like Campbells only a
different brand, oc? Are they in some kind of sauce, tomato, molasses,
what?
Piliki occasionally bothered by this sort of thing.
Dave in Toronto
Usually canned with tomato sauce. I often have it as a snack.
Dave in Toronto (Former Brit)
Dorothy J Heydt
Dorothy J Heydt <djh...@kithrup.com> wrote:
>In article <19043-4C3...@storefull-3173.bay.webtv.net>,
>Phyllis <phb...@webtv.net> wrote:
>>I keep reading about you people eating baked beans on toast. What kind
>>of baked beans are they, canned, I assume, maybe like Campbells only a
>>different brand, oc? Are they in some kind of sauce, tomato, molasses,
>>what?
>
>brand in the pre-WWII period; I don't know what brands are popular
>now.
>
>(The things you learn by reading old books....)
Oh yes, and baked beans on toast came before canned beans;
in _The Nine Tailors_, IIRC, Sayers remarks that the beans for
this traditional supper or high-tea dish are *now* of the tinned
variety (implying that they used to be baked at home in a slow
oven).
--
Dorothy J. Heydt
Vallejo, California
djheydt at gmail dot com
Should you wish to email me, you'd better use the gmail edress.
Kithrup's all spammy and hotmail's been hacked.
Dorothy J Heydt
>of baked beans are they, canned, I assume, maybe like Campbells only a
>different brand, oc? Are they in some kind of sauce, tomato, molasses,
>what?
Yes. Baked, canned, in a sweet tomatoey sauce. Heinz was a favored
brand in the pre-WWII period; I don't know what brands are popular
now.
(The things you learn by reading old books....)
--
Willow
Concidence...
Bakedeas ontast apeared just this mome in French's N THE WOODS. The
dead girl had a "tea"of 'em four hours before she was killed...
If I have baked beans, anyone close by can pleadk justification.
Willow
Nancy2
Are the beans hot or cold? Hot, I assume....
N.
jimbairn
Here's one Brit who will never, ever, EVER eat baked beans, on toast or
otherwise. Horrid, nasty, slimy things.... (shudder)
JimB
Dave in Toronto
Yes, usually hot. Personally I like cold baked beans straight from
the can but I'm probably alone in that.
Dave in Toronto
Dorothy J Heydt
I assumed hot. Consider: it's England, the climate has been
known to be chilly, you've been working all day and you come home
to high tea (where "high" expands to "it's high time we had
something to eat"): you want a hot meal.
Mitchy
> otherwise. Horrid, nasty, slimy things.... (shudder)
>
> JimB
*falls over laughing* THIS from a man who cheerfully
devours HAGGIS?? :D
And I see everyone's beaten me to it as to what baked
beans are so I can only agree. Heinz are famous for
their baked beans over here, their popular slogan is
"Heinz Meanz Beanz".
Here's a link:-
http://www.heinz.co.uk/Ourfood/Beans
:)
Mitchy
Rik Shepherd
> And I see everyone's beaten me to it as to what baked beans are so I can
> only agree. Heinz are famous for their baked beans over here, their
> popular slogan is "Heinz Meanz Beanz".
I thought it was Beanz Meanz Heinz ('cos Heinz also meant tomato soup, until
they ruined it by making it healthy)
(almost called you Shirley again there...)
Mitchy
> Mitchy wrote
>
>> And I see everyone's beaten me to it as to what baked beans are so I can
>> only agree. Heinz are famous for their baked beans over here, their
>> popular slogan is "Heinz Meanz Beanz".
>
> I thought it was Beanz Meanz Heinz ('cos Heinz also meant tomato soup, until
> they ruined it by making it healthy)
That too :) But they have Heinz Beanz on their labels
now and I've got to thinking of it with the Heinz bit
first. But you're right, it was Beanz Meanz Heinz :)
> (almost called you Shirley again there...)
Glad you resisted :)
Stanley Moore
"Dorothy J Heydt" <djh...@kithrup.com> wrote in message
news:L596z...@kithrup.com...
> In article
> <23ed0ec9-2fbb-4f2e...@s9g2000yqd.googlegroups.com>,
> Nancy2 <nancy-...@uiowa.edu> wrote:
>>On Jul 8, 10:15 am, Dave in Toronto <dmatthew...@sympatico.ca> wrote:
>>> On Jul 8, 10:41 am, phbe...@webtv.net (Phyllis) wrote:
>>>
>>> > I keep reading about you people eating baked beans on toast. What kind
>>> > of baked beans are they, canned, I assume, maybe like Campbells only a
>>> > different brand, oc? Are they in some kind of sauce, tomato, molasses,
>>> > what?
>>>
>>> > Piliki occasionally bothered by this sort of thing.
>>>
>>> Usually canned with tomato sauce. I often have it as a snack.
>>>
>>> Dave in Toronto (Former Brit)
>>
>>Are the beans hot or cold? Hot, I assume....
>
> I assumed hot. Consider: it's England, the climate has been
> known to be chilly, you've been working all day and you come home
> to high tea (where "high" expands to "it's high time we had
> something to eat"): you want a hot meal.
I believe there are different meals depending on class. Isn't it true that
"tea" in the working class is the evening meal and was more substantial than
what I think of as "tea". Beans on toast would be a low cost but filling
supper. I expect the working class to have a big breakfast, light lunch and
big "tea" or "supper".
Based on books by Sayers, Allingham and Christie, which are decidedly upper
class oriented, I think of tea as something about 4 or 5 pm consisting of
snacks like cucumber sandwiches, scones and clotted cream, fruitcake and of
course tea served in the parlour brought by the housemaid. This was to hold
the upper classes over until dinner which was at 8pm and was the substantial
meal of the day.
Then there is the mysterious "elevenses" mentioned in books which was tea
and a small snack presumbably around 11 am. Luncheeon at 1 pm. tea at 4 or 5
and dinner at 8 with a late supper before bedtime. I recall Lord Peter
having luncheon at his club with Freddie Arbuthnot I think they had filet
of sole wiht peas, and roast beef and potatoes, maybe Yorkshire pudding.
In a Ngaio Marsh book after a ball there was a late supper or "cold
collation" around midnight before the party breaks up. That's when the body
is usually discovered which might tend to put one off ones feed <G>. Take
care
--
Stanley L. Moore
"The belief in a supernatural
source of evil is not necessary;
men alone are quite capable
of every wickedness."
Joseph Conrad
Dorothy J Heydt
By the way, I just found the reference to beans in _Have His
Carcase_. In the chapter "Plain Hunting," Potty Peake tells
about having boiled pork and greens on the Sunday after Christmas
and cold pork and beans on the Monday. Though Potty doesn't
specify, I'm fairly certain that would expand to "cold pork and
hot beans." Lord Peter interprets, "And on Monday he had the
pork cold with beans -- probably the tinned variety, if I know
the modern countrywoman."
One flea less to dance in my brain defying identification.
jimbairn
> Rik Shepherd wrote:
>> Mitchy wrote
>>
>>> And I see everyone's beaten me to it as to what baked beans are so I
>>> can only agree. Heinz are famous for their baked beans over here,
>>> their popular slogan is "Heinz Meanz Beanz".
>>
>> I thought it was Beanz Meanz Heinz ('cos Heinz also meant tomato soup,
>> until they ruined it by making it healthy)
>
> That too :) But they have Heinz Beanz on their labels now and I've got
> to thinking of it with the Heinz bit first. But you're right, it was
> Beanz Meanz Heinz :)
>
"Beanz meanz Heinz"
JimB
jimbairn
>> Here's one Brit who will never, ever, EVER eat baked beans, on toast
>> or otherwise. Horrid, nasty, slimy things.... (shudder)
>>
>> JimB
>
> *falls over laughing* THIS from a man who cheerfully devours HAGGIS?? :D
Yes... even I have my limits.
JimB
jimbairn
"campfire" scene from BLAZING SADDLES.
JimB
Stanley Moore
> In article <89mod9...@mid.individual.net>,
> Mitchy <mi...@NOSPAMorien.demon.co.uk> wrote:
>>> Here's one Brit who will never, ever, EVER eat baked beans, on toast or
>>> otherwise. Horrid, nasty, slimy things.... (shudder)
>>>
>>> JimB
>>
>>*falls over laughing* THIS from a man who cheerfully
>>devours HAGGIS?? :D
>>
>>And I see everyone's beaten me to it as to what baked
>>beans are so I can only agree. Heinz are famous for
>>their baked beans over here, their popular slogan is
>>"Heinz Meanz Beanz".
>>
>>Here's a link:-
>>
>>http://www.heinz.co.uk/Ourfood/Beans
>>
>>:)
>
> By the way, I just found the reference to beans in _Have His
> Carcase_. In the chapter "Plain Hunting," Potty Peake tells
> about having boiled pork and greens on the Sunday after Christmas
> and cold pork and beans on the Monday. Though Potty doesn't
> specify, I'm fairly certain that would expand to "cold pork and
> hot beans." Lord Peter interprets, "And on Monday he had the
> pork cold with beans -- probably the tinned variety, if I know
> the modern countrywoman."
>
> One flea less to dance in my brain defying identification.
>
My brain must be fooling me. I thought Potty Peake was in Nine Tailors. I
need to reread the Sayeres canon soon lest I forget everything. Take care
Dorothy J Heydt
Dammitall, you're right. _Nine Tailors._ Bad neurons, no
biscuit.
Dave in Toronto
But as Mother said, they're good for you.
Dave in Toronto
Dave in Toronto
> "Dorothy J Heydt" <djhe...@kithrup.com> wrote in messagenews:L596z...@kithrup.com...
>
>
>
>
>
> > In article
> > <23ed0ec9-2fbb-4f2e-8d33-6ccce4c00...@s9g2000yqd.googlegroups.com>,
>
> - Show quoted text -
My background in the UK was definitely working class and our meals
were breakfast (Usually large) - Lunch (usually lightish) and the main
meal of the day in the evening - dinner. What we called supper was a
light meal just before going to bed usually something like cocoa and a
couple of cookies.
Dave in Toronto
Mortimer
news:34dce03f-d63b-48e8...@k39g2000yqb.googlegroups.com...
>On Jul 8, 2:34 pm, Nancy2 <nancy-doo...@uiowa.edu> wrote:
>> Are the beans hot or cold? Hot, I assume....
>
>the can but I'm probably alone in that.
Cold baked beans? Puuuuuuuuuuuuuuuuke :-(
Almost as bad as cold brussels sprouts - or hot ones, for that matter ;-)
Stanley Moore
Dave in Toronto
-----------------------------------------------------------
Then there's the vulgar rhyme about the health benefits of beans:
Beans, beans, the musical fruit.
The more you eat, the more you poot.
The more you poot, the better you feel.
So let's have beans at every meal.
<G>
Phyllis
from Boston baked bean, I assume, since my family not only left
England but New England as well. Our baked beans go with a special
brown bread which I can't make since my Grandma's coffee can it was
baked in wasn't passed down to me.
Thank you all for your responses. I shall now read about High Tea or
late night suppers with more intelligence.
I like cold baked bean sandwiches... especially with Grandma's baked
beans. (I wonder if they bake beans in Heaven?)
Piliki smiling happily :-}}
Phyllis
I'm sure it appears differently on a computer but I got the idea Heinz
makes many kinds of beanz.
In the States, Heinz makes, or used to make, ketchup, pickles,
relishes, and other foods as well as beanz. These days Bushs beans seem
to be most popular.
Thank you for the information, my dear.
Piliki learning something new every day
Phyllis
Piliki giggling octogenarian
Mary
> In article <23ed0ec9-2fbb-4f2e...@s9g2000yqd.googlegroups.com>,
> Nancy2 <nancy-...@uiowa.edu> wrote:
>> On Jul 8, 10:15 am, Dave in Toronto <dmatthew...@sympatico.ca> wrote:
>>> On Jul 8, 10:41 am, phbe...@webtv.net (Phyllis) wrote:
>>>
>>>> I keep reading about you people eating baked beans on toast. What kind
>>>> of baked beans are they, canned, I assume, maybe like Campbells only a
>>>> different brand, oc? Are they in some kind of sauce, tomato, molasses,
>>>> what?
>>>> Piliki occasionally bothered by this sort of thing.
>>> Usually canned with tomato sauce. I often have it as a snack.
>>>
>>> Dave in Toronto (Former Brit)
>> Are the beans hot or cold? Hot, I assume....
>
> I assumed hot. Consider: it's England, the climate has been
> known to be chilly, you've been working all day and you come home
> to high tea (where "high" expands to "it's high time we had
> something to eat"): you want a hot meal.
>
Not badly enough to eat baked beans on toast, I don't.
Mary
Pogonip
> light meal just before going to bed usually something like cocoa and a
> couple of cookies.
>
> Dave in Toronto
>
In our house that became known as a "bednight treat." I have no idea why.
--
Joanne
stitches @ singerlady.reno.nv.us.earth.milky-way.com
http://members.tripod.com/~bernardschopen/
Dorothy J Heydt
Phyllis <phb...@webtv.net> wrote:
>Mitchy, I rarely click on links but because you presented it, I did.
>I'm sure it appears differently on a computer but I got the idea Heinz
>makes many kinds of beanz.
>
>In the States, Heinz makes, or used to make, ketchup, pickles,
>relishes, and other foods as well as beanz. These days Bushs beans seem
>to be most popular.
I prefer Van Camp's myself.
Pogonip
>> Here's one Brit who will never, ever, EVER eat baked beans, on toast
>> or otherwise. Horrid, nasty, slimy things.... (shudder)
>>
>> JimB
>
> *falls over laughing* THIS from a man who cheerfully devours HAGGIS?? :D
>
Pogonip
57 varieties.
Ian
> I keep reading about you people eating baked beans on toast. What kind
> of baked beans are they, canned, I assume, maybe like Campbells only a
> different brand, oc? Are they in some kind of sauce, tomato, molasses,
> what?
>
> Piliki occasionally bothered by this sort of thing.
>
My local Safeway in Northern Virginia has Heinz Baked Beans in the
ethnic foods section. They are not very different than, say, B & B Baked
Beans, except without the bacon and bacon fat.
They made a nice change from chip butties (french fry sandwiches)!
Ian
Ian
The strange thing is, when I am in Ireland, I can drink several cups of
tea at bedtime, then drop off to sleep with no effort at all. If I tried
that (using Irish tea blends) at home in the US, I'd be up half the
night. It has to be due to habit & custom.
Ian
Bookwyrm
scrambled eggs, beans, broiled tomato and *wonderful* English bacon.
Now I want to have a description of 'mushy peas', please.
'wyrm
Lynn Allen
>>
>> In the States, Heinz makes, or used to make, ketchup, pickles,
>> relishes, and other foods as well as beanz. These days Bushs beans seem
>> to be most popular.
>
> I prefer Van Camp's myself.
I long for my Great Aunt Helen's homemade baked beans. They were a
staple of summertime family picnics, along with grilled hamburgers,
potato salad, corn on the cob, and watermelon. Still my favorite meal,
I think.
Baked in a crock for about 5 hours. Ahhh. No canned variety can touch them.
--
--
Lymaree
http://www.beadencounter.com/
http://www.skepticaljurorblog.blogspot.com/
Bill Gill
do it but during the ice storm down at McAlester, Oklahoma, USA
that was how my niece did ate cold baked beans straight from the
can. She didn't have any heat, so she was making do. Of course
nobody much had heat, the power was off for the whole town.
I've been lucky. My power never went off here in Tulsa,
although there were plenty of people who did lose power.
Bill
Dorothy J Heydt
I probably wouldn't eat 'em on toast. I'd probably throw in a
couple of turkey hot dogs.
Mary
You probably don't, really. Go to Brit's in downtown Minneapolis, they
serve them there.
Mary
Mary
> On 2010-07-08 17:23:21 -0700, djh...@kithrup.com (Dorothy J Heydt) said:
>
>>>
>>> In the States, Heinz makes, or used to make, ketchup, pickles,
>>> relishes, and other foods as well as beanz. These days Bushs beans seem
>>> to be most popular.
>>
>> I prefer Van Camp's myself.
>
> I long for my Great Aunt Helen's homemade baked beans. They were a
> staple of summertime family picnics, along with grilled hamburgers,
> potato salad, corn on the cob, and watermelon. Still my favorite meal, I
> think.
>
> Baked in a crock for about 5 hours. Ahhh. No canned variety can touch them.
My mom used to make good homemade beans too, and they were excellent.
These days I usually get B&M which is much better than the ones with the
thin tomatoey sauce.
Mary
Mary
> In article <sKednf7EY4WX7avR...@mchsi.com>,
> Mary <mrfea...@aol.c0m> wrote:
>> Dorothy J Heydt wrote:
>>> In article <23ed0ec9-2fbb-4f2e...@s9g2000yqd.googlegroups.com>,
>>> Nancy2 <nancy-...@uiowa.edu> wrote:
>>>> On Jul 8, 10:15 am, Dave in Toronto <dmatthew...@sympatico.ca> wrote:
>>>>> On Jul 8, 10:41 am, phbe...@webtv.net (Phyllis) wrote:
>>>>>
>>>>>> I keep reading about you people eating baked beans on toast. What kind
>>>>>> of baked beans are they, canned, I assume, maybe like Campbells only a
>>>>>> different brand, oc? Are they in some kind of sauce, tomato, molasses,
>>>>>> what?
>>>>>> Piliki occasionally bothered by this sort of thing.
>>>>> Usually canned with tomato sauce. I often have it as a snack.
>>>>>
>>>>> Dave in Toronto (Former Brit)
>>>> Are the beans hot or cold? Hot, I assume....
>>> I assumed hot. Consider: it's England, the climate has been
>>> known to be chilly, you've been working all day and you come home
>>> to high tea (where "high" expands to "it's high time we had
>>> something to eat"): you want a hot meal.
>>>
>>
>> Not badly enough to eat baked beans on toast, I don't.
>
> I probably wouldn't eat 'em on toast. I'd probably throw in a
> couple of turkey hot dogs.
>
I'd get the other kind of beans - that thin tomato sauce is just bleh.
Mary
Dave in Toronto
These may be of interest:
http://www.youtube.com/watch?v=hA98Pl3pfk8
http://www.youtube.com/watch?v=Z62ikGqIuUY
Dave in Toronto
Pogonip
> In article <sKednf7EY4WX7avR...@mchsi.com>,
> Mary <mrfea...@aol.c0m> wrote:
>> Dorothy J Heydt wrote:
>>> In article <23ed0ec9-2fbb-4f2e...@s9g2000yqd.googlegroups.com>,
>>> Nancy2 <nancy-...@uiowa.edu> wrote:
>>>> On Jul 8, 10:15 am, Dave in Toronto <dmatthew...@sympatico.ca> wrote:
>>>>> On Jul 8, 10:41 am, phbe...@webtv.net (Phyllis) wrote:
>>>>>
>>>>>> I keep reading about you people eating baked beans on toast. What kind
>>>>>> of baked beans are they, canned, I assume, maybe like Campbells only a
>>>>>> different brand, oc? Are they in some kind of sauce, tomato, molasses,
>>>>>> what?
>>>>>> Piliki occasionally bothered by this sort of thing.
>>>>> Usually canned with tomato sauce. I often have it as a snack.
>>>>>
>>>>> Dave in Toronto (Former Brit)
>>>> Are the beans hot or cold? Hot, I assume....
>>> I assumed hot. Consider: it's England, the climate has been
>>> known to be chilly, you've been working all day and you come home
>>> to high tea (where "high" expands to "it's high time we had
>>> something to eat"): you want a hot meal.
>>>
>>
>> Not badly enough to eat baked beans on toast, I don't.
>
> I probably wouldn't eat 'em on toast. I'd probably throw in a
> couple of turkey hot dogs.
>
Or those little Wilshire Farms sausages. B & M has brown bread in a
can, too. I prefer their beans or Bush's beans to those insipid Heinz
kind.
Lois
>>
>> I long for my Great Aunt Helen's homemade baked beans. They were a staple
>> of summertime family picnics, along with grilled hamburgers, potato
>> salad, corn on the cob, and watermelon. Still my favorite meal, I think.
>>
>> Baked in a crock for about 5 hours. Ahhh. No canned variety can touch
>> them.
>
>
> My mom used to make good homemade beans too, and they were excellent.
> These days I usually get B&M which is much better than the ones with the
> thin tomatoey sauce.
>
> Mary
We used to get B&M beans here as well as B&M's Boston Brown Bread which I
really like. The store that sold it went out of business. It's too
expensive to buy it online when you add in the shipping.
Lois
__________ Information from ESET Smart Security, version of virus signature database 5263 (20100708) __________
The message was checked by ESET Smart Security.
Dorothy J Heydt
It's all in the buds of the beholder. I've eaten Bush's a couple
times (my daughter likes them): rather more spice than I like.
Dorothy J Heydt
Lois <book...@OHcolumbus.rr.com> wrote:
>
>>>
>>> I long for my Great Aunt Helen's homemade baked beans. They were a staple
>>> of summertime family picnics, along with grilled hamburgers, potato
>>> salad, corn on the cob, and watermelon. Still my favorite meal, I think.
>>>
>>> Baked in a crock for about 5 hours. Ahhh. No canned variety can touch
>>> them.
>>
>>
>> My mom used to make good homemade beans too, and they were excellent.
>> These days I usually get B&M which is much better than the ones with the
>> thin tomatoey sauce.
>>
>> Mary
>
>We used to get B&M beans here as well as B&M's Boston Brown Bread which I
>really like. The store that sold it went out of business. It's too
>expensive to buy it online when you add in the shipping.
I have baked both traditional beans and traditional Boston brown
bread (which actually is not baked but steamed). I've never been
able to get the former as good as Van Camp's. The latter was
pretty darned good, but I'm on a practically-no-carbs diet at
present and don't dare touch it. (Eleven pounds lighter so far
-- but of course that's mostly water.)
Mitchy
Ahhh mushy peas! As I understand it, mushy peas are
traditionally marrowfat peas that have been simmered
until thick and, well, mushy :) Destined to be eaten
with fish and chips (I have no idea why but that's just
the way it should be!) Also probably the only time I
will eat food that's _that_ particular shade of green,
which I can only describe as "virulent". This is the
result of additives as normally the
resulting mush is a dull grey colour. There's
currently a voluntary ban on the additives and
manufacturers will have to find alternatives before the
matter is pursued by law, so I'm thinking mushy peas as
I know them won't be around much longer.
Mitchy
Chris F.A. Johnson
>> Here's one Brit who will never, ever, EVER eat baked beans, on toast or
>> otherwise. Horrid, nasty, slimy things.... (shudder)
>>
>> JimB
>
> *falls over laughing* THIS from a man who cheerfully
> devours HAGGIS?? :D
I'll happily eat both.
I prefer baked beans hot, but I'll eat them cold as well.
--
Chris F.A. Johnson <http://cfajohnson.com>
Author: =======================
Pro Bash Programming: Scripting the GNU/Linux Shell (2009, Apress)
Shell Scripting Recipes: A Problem-Solution Approach (2005, Apress)
Chris F.A. Johnson
I used to make beans from a recipe I heard on the radio:
1lb. each of tomatoes, onions, nacy beans and bacon. Combine in a
pot and simmer for 1 hour (or was it 2 hours?).
They were great.
jimbairn
> Mitchy wrote:
>>> Here's one Brit who will never, ever, EVER eat baked beans, on toast
>>> or otherwise. Horrid, nasty, slimy things.... (shudder)
>>>
>>> JimB
>>
>> *falls over laughing* THIS from a man who cheerfully devours HAGGIS?? :D
>>
> Where is Vicki with the points???
BTW , why is it that, whenever we have a discussion about food, it
inevitably gets around to me and haggis?
JimB
Joan in GB-W
"Stanley Moore" <smoo...@comcast.net> wrote in message
news:pLKdndmS1okD-avR...@giganews.com...
>
> -----------------------------------------------------------
> Then there's the vulgar rhyme about the health benefits of beans:
>
> Beans, beans, the musical fruit.
> The more you eat, the more you poot.
> The more you poot, the better you feel.
> So let's have beans at every meal.
>
> <G>
> Take care
> --
> Stanley L. Moore
In my neck of the woods the word is toot, not poot.
Joan
Joan in GB-W
"Mary" <mrfea...@aol.c0m> wrote in message
news:sKednf7EY4WX7avR...@mchsi.com...
A year or two or three ago I read Meredith Daneman's biography of Margot
Fonteyn and learned that the dancer ate only baked beans on toast for many
years. Go figure.
Joan
Mary
> > Mary <mrfeath...@aol.c0m> wrote:
> >> Dorothy J Heydt wrote:
> >>> Nancy2 <nancy-doo...@uiowa.edu> wrote:
> >>>> On Jul 8, 10:15 am, Dave in Toronto <dmatthew...@sympatico.ca> wrote:
> >>>>> On Jul 8, 10:41 am, phbe...@webtv.net (Phyllis) wrote:
>
> >>>>>> I keep reading about you people eating baked beans on toast. What kind
> >>>>>> of baked beans are they, canned, I assume, maybe like Campbells only a
> >>>>>> different brand, oc? Are they in some kind of sauce, tomato, molasses,
> >>>>>> what?
> >>>>>> Piliki occasionally bothered by this sort of thing.
> >>>>> Usually canned with tomato sauce. I often have it as a snack.
>
> >>>>> Dave in Toronto (Former Brit)
> >>>> Are the beans hot or cold? Hot, I assume....
> >>> I assumed hot. Consider: it's England, the climate has been
> >>> known to be chilly, you've been working all day and you come home
> >>> to high tea (where "high" expands to "it's high time we had
> >>> something to eat"): you want a hot meal.
>
> >> Not badly enough to eat baked beans on toast, I don't.
>
> > I probably wouldn't eat 'em on toast. I'd probably throw in a
> > couple of turkey hot dogs.
>
> Or those little Wilshire Farms sausages. B & M has brown bread in a
> can, too. I prefer their beans or Bush's beans to those insipid Heinz
> kind.
Sistah.
Mary
Mary
> "Mary" <mrfeath...@aol.c0m> wrote in message
>
> news:sKednf7EY4WX7avR...@mchsi.com...
>
>
>
>
>
> > Dorothy J Heydt wrote:
> >> In article
> >> Nancy2 <nancy-doo...@uiowa.edu> wrote:
> >>> On Jul 8, 10:15 am, Dave in Toronto <dmatthew...@sympatico.ca> wrote:
> >>>> On Jul 8, 10:41 am, phbe...@webtv.net (Phyllis) wrote:
>
> >>>>> I keep reading about you people eating baked beans on toast. What
> >>>>> kind
> >>>>> of baked beans are they, canned, I assume, maybe like Campbells only
> >>>>> a
> >>>>> different brand, oc? Are they in some kind of sauce, tomato,
> >>>>> molasses,
> >>>>> what?
> >>>>> Piliki occasionally bothered by this sort of thing.
> >>>> Usually canned with tomato sauce. I often have it as a snack.
>
> >>>> Dave in Toronto (Former Brit)
> >>> Are the beans hot or cold? Hot, I assume....
>
> >> I assumed hot. Consider: it's England, the climate has been
> >> known to be chilly, you've been working all day and you come home
> >> to high tea (where "high" expands to "it's high time we had
> >> something to eat"): you want a hot meal.
>
> > Not badly enough to eat baked beans on toast, I don't.
>
> > Mary
>
> A year or two or three ago I read Meredith Daneman's biography of Margot
> Fonteyn and learned that the dancer ate only baked beans on toast for many
> years. Go figure.
I can definitely see it as a way to keep the weight down. I'd
probably lose all interest in eating.
Mary
Mary
> "Stanley Moore" <smoor...@comcast.net> wrote in message
Toot for me, poot for my husband, who, like Stanley, grew up in Texas.
Mary
Nancy2
> On Jul 8, 2:34 pm, Nancy2 <nancy-doo...@uiowa.edu> wrote:
>
>
>
>
>
> > On Jul 8, 10:15 am, Dave in Toronto <dmatthew...@sympatico.ca> wrote:
>
> > > On Jul 8, 10:41 am, phbe...@webtv.net (Phyllis) wrote:
>
> > > > I keep reading about you people eating baked beans on toast. What kind
> > > > of baked beans are they, canned, I assume, maybe like Campbells only a
> > > > different brand, oc? Are they in some kind of sauce, tomato, molasses,
> > > > what?
>
> > > > Piliki occasionally bothered by this sort of thing.
>
> > > Usually canned with tomato sauce. I often have it as a snack.
>
> > > Dave in Toronto (Former Brit)
>
> > Are the beans hot or cold? Hot, I assume....
>
>
> Yes, usually hot. Personally I like cold baked beans straight from
> the can but I'm probably alone in that.
>
>
> - Show quoted text -
...not so much. I like them like that, too. But my favorite is to
make them from scratch.
N.
Mary
Well, we don't know anyone else who eats it.
Mary
Mitchy
> inevitably gets around to me and haggis?
>
> JimB
I think because it's the only foodstuff that terrifies
everyone but you :)
OK, fair do's, I have actually tried haggis and I liked
it. But it's still a scary foodstuff. Way scarier
than grits.
Mitchy
Mary
Grits aren't scary. Dull and strangely paste-like, but not scary.
Mary
Stanley Moore
"Joan in GB-W" <jjk...@aol.com> wrote in message
news:89omtk...@mid.individual.net...
I learned this rhyme in Boy Scouts when I was about 11 so maybe I misheard
it or the other 11 year olds I learned ift from dididn't know the words.
Take care
--
Stanley L. Moore
"The belief in a supernatural
source of evil is not necessary;
men alone are quite capable
of every wickedness."
Joseph Conrad
Stanley Moore
"Mitchy" <mi...@NOSPAMorien.demon.co.uk> wrote in message
news:89nv66...@mid.individual.net...
Mushy peas sounds much like the traditional Indian dish called dal which is
some variety of legume cooled down into a soupy texture. There are endless
varieties of dal which along with rice make up a staple of the vegetarian
Indian diet. I love a good dal myself but never had the traditional English
mushy peas. Take care
Catherine Thompson
> Dave in Toronto wrote:What we called supper was a
>> light meal just before going to bed usually something like cocoa and a
>> couple of cookies.
>>
>> Dave in Toronto
>>
>
> In our house that became known as a "bednight treat." I have no idea why.
In certain areas of the Maritime provinces, it's called "bedlunch."
Catherine, Maritimer who doesn't call it that
Chris F.A. Johnson
>> BTW , why is it that, whenever we have a discussion about food, it
>> inevitably gets around to me and haggis?
>
> everyone but you :)
>
> OK, fair do's, I have actually tried haggis and I liked
> it. But it's still a scary foodstuff. Way scarier
> than grits.
What's scary about it? It's just a large sausage.
Dorothy J Heydt
Chris F.A. Johnson <cfajo...@gmail.com> wrote:
>On 2010-07-09, Mitchy wrote:
>>> BTW , why is it that, whenever we have a discussion about food, it
>>> inevitably gets around to me and haggis?
>>
>> I think because it's the only foodstuff that terrifies
>> everyone but you :)
>>
>> OK, fair do's, I have actually tried haggis and I liked
>> it. But it's still a scary foodstuff. Way scarier
>> than grits.
>
> What's scary about it? It's just a large sausage.
I think the scary part is that it's cooked in a *stomach*.
Intestinal casings are so thin that you could easily mistake them
for something synthetic that was never the gut of an animal at
all (which is not infrequently the case).
We Yanks are squeamish about innards.
Chris F.A. Johnson
> In article <89pid6...@mid.individual.net>,
> Chris F.A. Johnson <cfajo...@gmail.com> wrote:
>>On 2010-07-09, Mitchy wrote:
>>>> BTW , why is it that, whenever we have a discussion about food, it
>>>> inevitably gets around to me and haggis?
>>>
>>> I think because it's the only foodstuff that terrifies
>>> everyone but you :)
>>>
>>> OK, fair do's, I have actually tried haggis and I liked
>>> it. But it's still a scary foodstuff. Way scarier
>>> than grits.
>>
>> What's scary about it? It's just a large sausage.
>
> I think the scary part is that it's cooked in a *stomach*.
> Intestinal casings are so thin that you could easily mistake them
> for something synthetic that was never the gut of an animal at
> all (which is not infrequently the case).
>
> We Yanks are squeamish about innards.
Regular sausage casing is traditionally made from intestines;
what's the difference?
Mary
Dal's made from lentils, no?
Mary
Pogonip
Ha ha! Not the first time, either, right?
Pogonip
Which is why my friend from Utah asked for just one when traveling in
the South. She said she wanted to try one before adding them to her
order.
Bud
>
> Yes, usually hot. Personally I like cold baked beans straight from
> the can but I'm probably alone in that.
>
> Dave in Toronto
And you'll stay alone! ;)
--
Bud
Bud
>
> were breakfast (Usually large) - Lunch (usually lightish) and the main
> meal of the day in the evening - dinner. What we called supper was a
> light meal just before going to bed usually something like cocoa and a
> couple of cookies.
>
> Dave in Toronto
You Brits still eat funny?
--
Bud
Chris F.A. Johnson
I've never heard of it. How do you make "funny"?
Fran Read
> >> :D
>
> > Where is Vicki with the points???
>
> BTW , why is it that, whenever we have a discussion about food, it
> inevitably gets around to me and haggis?
Well, we don't know anyone else who eats it.
Mary
***
Hahahahaha!! I'm not Vicki, but I'll definitely give you a point for that
one, Mary, until Vicki comes a long and does it properly!
Fran
Bud
>
> I can definitely see it as a way to keep the weight down. I'd
> probably lose all interest in eating.
>
> Mary
Well, can't you just see the leaps she made with a lil boost.
--
Bud
Stanley Moore
"Bud" <B...@bud.invalid.msn.com> wrote in message
news:i189fi$kb3$3...@news.eternal-september.org...
You do know they put their knives and forks in the wrong hands? Absolutely
backward from the civilized American way <G>. I tried the European method
but couldn't get the hang of it. Our way has the disadvantage that you have
to put your knife down to pick up the fork to eat but it seems natural to
me. On the other hand to mash your food against the tines of the fork then
raise the food to your mouth looks disgusting. Different strokes for
different folks. Take care
Fran Read
>> the can but I'm probably alone in that.
>> Dave in Toronto
>
> And you'll stay alone! ;)
> --
> Bud
Hahahaha!! Good one, Bud!
Fran (who spends many hours with 11 year old boys and hears many beans
comments)
Fran Read
> Fonteyn and learned that the dancer ate only baked beans on toast for many
> years. Go figure.
> Joan
It's a good thing the music was loud.
Bud
Bud
>
> BTW , why is it that, whenever we have a discussion about food, it
> inevitably gets around to me and haggis?
>
Who says beans is food?
--
Bud
Stanley Moore
"Pogonip" <nob...@nowhere.org> wrote in message
news:4c37a607$1...@news.bnb-lp.com...
> Mary wrote:
>> On Jul 9, 2:02 pm, Mitchy <mi...@NOSPAMorien.demon.co.uk> wrote:
>>>> BTW , why is it that, whenever we have a discussion about food, it
>>>> inevitably gets around to me and haggis?
>>>> JimB
>>> I think because it's the only foodstuff that terrifies
>>> everyone but you :)
>>>
>>> OK, fair do's, I have actually tried haggis and I liked
>>> it. But it's still a scary foodstuff. Way scarier
>>> than grits.
>>
>>
>> Grits aren't scary. Dull and strangely paste-like, but not scary.
>>
>> Mary
>
> Which is why my friend from Utah asked for just one when traveling in the
> South. She said she wanted to try one before adding them to her order.
> --
> Joanne
Very funny. An exaample of having the singular and plural being the same
word like "deer". Did they laugh her out of the restaurant? Grits are not
only a great breakfast food. Similar to the familiar Italian delicacy of
polenta grirs can be the basis of many great dishes. Have you tried the
famous Southern dish callled Shrimp and Grits? Here is a link to several
recipes:
http://www.foodnetwork.com/search/delegate.do?fnSearchString=shrimp+and+grits&fnSearchType=site
Or just try searching for grits alone:
http://www.foodnetwork.com/search/delegate.do?fnSearchString=grits&fnSearchType=site
There is plenty of scope for grits which is the humble cousin of polenta.
Stanley Moore
"Mary" <mrfea...@aol.com> wrote in message
news:09aaca46-c170-4cc4...@f15g2000vbq.googlegroups.com...
Mary
--------------------------------------
Yes, lentils are chiefly known as dal or dhal but almost any legume can be
prepared like dhal. my main Indian cookbook is at my old house part of the
kitchen staging for hopefully sale soon. But I chencked with another
cookbook I have under dhal and they use pigeon peas, mung beans, split peas
both green and yellow, black beans and one recipe calls for a variety of
any 5 mixed pulses. So dal is not exclusively lentils. And in any case
lentils are just a small type of bean or pea. Take care
Annie C
"Mitchy" <mi...@NOSPAMorien.demon.co.uk> wrote in message
news:89nv66...@mid.individual.net...
> Bookwyrm wrote:
>> My English breakfast (2002) in the hotel in Picadilly was; scrambled
>> eggs, beans, broiled tomato and *wonderful* English bacon.
>>
>> Now I want to have a description of 'mushy peas', please.
>>
>> 'wyrm
>
> Ahhh mushy peas! As I understand it, mushy peas are traditionally
> marrowfat peas that have been simmered until thick and, well, mushy :)
> Destined to be eaten with fish and chips (I have no idea why but that's
> just the way it should be!) Also probably the only time I will eat food
> that's _that_ particular shade of green, which I can only describe as
> "virulent". This is the result of additives as normally the
> resulting mush is a dull grey colour. There's currently a voluntary ban
> on the additives and manufacturers will have to find alternatives before
> the matter is pursued by law, so I'm thinking mushy peas as I know them
> won't be around much longer.
>
> Mitchy
I've had them a number of times as a side with fish and chips in UK
They weren't bad when I had them in Manchester (@Harry Ramsden)
Very best ever was in Cumbria -- Whitehaven. Place was called Crosby's,
iirc...
(awesome food there)
Not much flavoring in mushy peas, a bit too bland, imo.
Ones we had appeared to be homemade and not all that green :)
Actually, I think I prefer the canned beans (sans toast).. Heh.
But I LOVE good fish n' chips
Annie
now seriously hungry
Stanley Moore
"Dorothy J Heydt" <djh...@kithrup.com> wrote in message
news:L59vD...@kithrup.com...
> In article <i16468$pnm$1...@news.eternal-september.org>,
> Lois <book...@OHcolumbus.rr.com> wrote:
>>
>>>>
>>>> I long for my Great Aunt Helen's homemade baked beans. They were a
>>>> staple
>>>> of summertime family picnics, along with grilled hamburgers, potato
>>>> salad, corn on the cob, and watermelon. Still my favorite meal, I
>>>> think.
>>>>
>>>> Baked in a crock for about 5 hours. Ahhh. No canned variety can touch
>>>> them.
>>>
>>>
>>> My mom used to make good homemade beans too, and they were excellent.
>>> These days I usually get B&M which is much better than the ones with the
>>> thin tomatoey sauce.
>>>
>>> Mary
>>
>>We used to get B&M beans here as well as B&M's Boston Brown Bread which I
>>really like. The store that sold it went out of business. It's too
>>expensive to buy it online when you add in the shipping.
>
> I have baked both traditional beans and traditional Boston brown
> bread (which actually is not baked but steamed). I've never been
> able to get the former as good as Van Camp's. The latter was
> pretty darned good, but I'm on a practically-no-carbs diet at
> present and don't dare touch it. (Eleven pounds lighter so far
> -- but of course that's mostly water.)
>
My mother used to make a bean casserole she called "baked beans". It was
what you might call semi-homemade. She used Campbells Pork and Beans a
couple of cans and added chopped onion, mustard and some molasses, then
topped it with ketchup and baked it in a glass casserole dish ofr an hour or
so. We loved it as kids, it was great. Take care
Annie C
>>
>>I'd get the other kind of beans - that thin tomato sauce is just bleh.
>
> It's all in the buds of the beholder. I've eaten Bush's a couple
> times (my daughter likes them): rather more spice than I like.
>
> --
> Dorothy J. Heydt
> Vallejo, California
I love that brand of canned beans. Eat them several times a week as
sodedish.
I add a bit of BBQ sauce to mine to make them even spicier :)
The vegetarian Bush's are really tasty... (never on bread, although they do
go very nicely with cornbread)
Annie
Annie C
Hmm. I really like grits, especially in a casserole with cheddar cheese..
(Must be my Southern genes showing.. :)
Annie
Stanley Moore
> Phyllis wrote:
>> Mitchy, I rarely click on links but because you presented it, I did.
>> I'm sure it appears differently on a computer but I got the idea Heinz
>> makes many kinds of beanz.
>>
>> In the States, Heinz makes, or used to make, ketchup, pickles,
>> relishes, and other foods as well as beanz. These days Bushs beans seem
>> to be most popular.
>>
>> Thank you for the information, my dear.
>>
>> Piliki learning something new every day
>>
All this talk of beans on toast has got me into the mood of having a taste
test. So this afternnoon I walked to Kroger in the full heat and got some
Orowheat Double Fiiber bread. Two slices have 48% of a daily fiber ration.
It is a whole wheat bread with added sawdust to bring up the fiber. <G> Not
really though it is denser than ordinary whole wheat bread and the slices
are fairly thin. Oat fiber and cellulose as well as raising and other stuff
is in it.
I also got 3 varieties of baked beans. Sadly there was no Heinz or
Campbells. I did find Van Camps Pork and Beans which must not have much pork
as it is touted to be cholesterol free and 98% fat free. The main purveyor
of baked beans in my store is Bushe's. I got two varieties Onion baked beans
and Country Style baked beans.
I shall heat them up and try them over toast for the next couple of days and
report back which is the best. The only problem is I forgot to load up on
Gas-X. <G> Take care
Stanley Moore
I just finished my fiorst taste test. It pitteed Can Camps pork and beans
agaisnt Bushe's Country Stle baked beans. Bith were good with Bushe's being
a tad sweeter and smokier than the rathere bland Can Camps. I am not fond of
too sweet beans but I liked them better. The sauce was brown for Bush vs
redder tomatoey for Van Camps.
The winner: Bush's Countrty Style baked beans on Orowheat high fiber toast.
Takje care
Ian
> On 7/8/2010 10:41 AM, Phyllis wrote:
>> I keep reading about you people eating baked beans on toast. What kind
>> of baked beans are they, canned, I assume, maybe like Campbells only a
>> different brand, oc? Are they in some kind of sauce, tomato, molasses,
>> what?
>>
>> Piliki occasionally bothered by this sort of thing.
>>
>
> ethnic foods section. They are not very different than, say, B & B Baked
> Beans, except without the bacon and bacon fat.
>
> They made a nice change from chip butties (french fry sandwiches)!
>
> Ian
I forgot to mention that Safeway also has cans of that great British
delicacy Spotted Dick. Its a definite ice breaker at neighborhood parties.
Ian
Dorothy J Heydt
Stanley Moore <smoo...@comcast.net> wrote:
>
>I did find Van Camps Pork and Beans which must not have much pork
>as it is touted to be cholesterol free and 98% fat free.
Yes, this is one of its drawbacks. When I wasn't on the diet I
used to pour out some cans of Van Camp's into a casserole dish
and layer strips of bacon over the top, then bake till the bacon
was crisp. Or cut up chunks of leftover pork roast and mix
those in. Or both.
/sigh
But now I'm being good......
--
Dorothy J. Heydt
Vallejo, California
Dorothy J Heydt
It's all relative.
(Wondering if by "funny" you mean that schtik they have of using
a knife for a pusher [which among USians is permissible only for
little children] and balancing the food on the *back* of the
fork. And musing that the continual switching of knife and fork
between hands looks "funny" to them.)
Dorothy J Heydt
Chris F.A. Johnson <cfajo...@gmail.com> wrote:
>On 2010-07-09, Dorothy J Heydt wrote:
>> In article <89pid6...@mid.individual.net>,
>> Chris F.A. Johnson <cfajo...@gmail.com> wrote:
>>>On 2010-07-09, Mitchy wrote:
>>>>> BTW , why is it that, whenever we have a discussion about food, it
>>>>> inevitably gets around to me and haggis?
>>>>
>>>> I think because it's the only foodstuff that terrifies
>>>> everyone but you :)
>>>>
>>>> OK, fair do's, I have actually tried haggis and I liked
>>>> it. But it's still a scary foodstuff. Way scarier
>>>> than grits.
>>>
>>> What's scary about it? It's just a large sausage.
>>
>> I think the scary part is that it's cooked in a *stomach*.
>> Intestinal casings are so thin that you could easily mistake them
>> for something synthetic that was never the gut of an animal at
>> all (which is not infrequently the case).
>>
>> We Yanks are squeamish about innards.
>
> Regular sausage casing is traditionally made from intestines;
> what's the difference?
Yes, but there are also casings made from cellulose or something,
vegetarians, for the use of; or for anyone who doesn't like the
idea of eating intestines (and can't simply shove the idea out of
his mind).
Back when I was young and energetic I used to make my own
medisterpolse ... Danish sausages containing mostly pork, onion,
and cloves. And I would go down to Housewives' Market and buy
yards and yards of sausage casings, real ones, to stuff them
into. But now I'm old and tired.
Mary
Nope, not the first. Separated at birth, and all, evidently!
Mary
Lynn Allen
>
> My mother used to make a bean casserole she called "baked beans". It was
> what you might call semi-homemade. She used Campbells Pork and Beans a
> couple of cans and added chopped onion, mustard and some molasses, then
> topped it with ketchup and baked it in a glass casserole dish ofr an hour or
> so. We loved it as kids, it was great.
Add some browned hamburger, and my mom called that "Fancy Beans." They
went over big at potluck suppers.
--
--
Lymaree
http://www.beadencounter.com/
http://www.skepticaljurorblog.blogspot.com/
Lynn Allen
> Which is why my friend from Utah asked for just one when traveling in
> the South. She said she wanted to try one before adding them to her
> order.
One grit? That's hilarious.
FWIW, today, I tasted lox for the first time. Kinda like fish lunch
meat. Meh. Not going to go out of my way to find it.
Stanley Moore
I have eaten vegetarian sausage and I must say it isn't very good. Most big
grocererys sell it. I think it is often made of soy protein or seitan which
I think is a type of wheat protein. I think the casings would be the last
thing someone should worry about as sausage itself very often is made with
scraps and leftovers from the abbatoir.
> Back when I was young and energetic I used to make my own
> medisterpolse ... Danish sausages containing mostly pork, onion,
> and cloves. And I would go down to Housewives' Market and buy
> yards and yards of sausage casings, real ones, to stuff them
> into. But now I'm old and tired.
>
Sounds good. I like odd spices in sausage like the cardamom which I think is
in those funny white sausages bratwurst. Cloves is interesting. I shall have
to find some Danish sausages. Most are too fatty and I should not eat them
but I really like sausage.
Take care
Stanley Moore
"Lynn Allen" <ly...@NOT-semiotics.com> wrote in message
news:4c37...@news.bnb-lp.com...
> On 2010-07-09 15:43:18 -0700, Pogonip <nob...@nowhere.org> said:
>
>> Which is why my friend from Utah asked for just one when traveling in the
>> South. She said she wanted to try one before adding them to her order.
>
> One grit? That's hilarious.
>
> FWIW, today, I tasted lox for the first time. Kinda like fish lunch meat.
> Meh. Not going to go out of my way to find it.
> --
> --
How did you have it? Nothinkg like lox on a toasted bagel whith a schmear of
cream cheese. Plain, I find it sorta slimy. Take care
Dorothy J Heydt
Stanley Moore <smoo...@comcast.net> wrote:
>
>"Dorothy J Heydt" <djh...@kithrup.com> wrote in message
>news:L5BIK...@kithrup.com...
>
>> medisterpolse ... Danish sausages containing mostly pork, onion,
>> and cloves. And I would go down to Housewives' Market and buy
>> yards and yards of sausage casings, real ones, to stuff them
>> into. But now I'm old and tired.
>
>Sounds good. I like odd spices in sausage like the cardamom which I think is
>in those funny white sausages bratwurst. Cloves is interesting. I shall have
>to find some Danish sausages. Most are too fatty and I should not eat them
>but I really like sausage.
I've never seen medisterpolse on sale anywhere but in Solvang, an
old Danish colony in Santa Barbara County, California. There are
assorted cafes where you can eat them, together with aebleskiver,
for breakfast.
Now, aebleskiver we've made a lot (till we got old and tired).
It's basically a spherical pancake, cooked in a cast-iron pan
with a lot of semi-spherical cups in it. You pour batter into
each cup, let it cook for a bit, and then with a skewer (the
traditional implement is a knitting needle) pull the cooked shell
up and around; repeat till the whole thing is cooked on the
outside and hollow inside. (You can put a bit of diced apple
inside before you close up the sphere, if you want.) Serve with
raspberry jam and powdered sugar. Yum.
Dorothy J Heydt
Stanley Moore <smoo...@comcast.net> wrote:
>
>My mother used to make a bean casserole she called "baked beans". It was
>what you might call semi-homemade. She used Campbells Pork and Beans a
>couple of cans and added chopped onion, mustard and some molasses, then
>topped it with ketchup and baked it in a glass casserole dish ofr an hour or
>so. We loved it as kids, it was great. Take care
The protagonist in one of Jill Churchill's novels makes a
casserole of baked beans, bacon, and little canned pearl onions.
I've often wanted to try it. But I've never *seen* canned pearl
onions out here in California. Perhaps it's a Midwestern thing.
Dorothy J Heydt
Lynn Allen <ly...@NOT-semiotics.com> wrote:
>On 2010-07-09 15:43:18 -0700, Pogonip <nob...@nowhere.org> said:
>
>> Which is why my friend from Utah asked for just one when traveling in
>> the South. She said she wanted to try one before adding them to her
>> order.
>
>One grit? That's hilarious.
>
>FWIW, today, I tasted lox for the first time. Kinda like fish lunch
>meat. Meh. Not going to go out of my way to find it.
Perhaps it's an acquired taste? I love the stuff. Or perhaps
what you got wasn't very good.
Pogonip
We were so good, they just couldn't make only one.
Pogonip
I like grits with scrambled eggs. I put butter, salt, and fresh-ground
pepper on the grits.
Pogonip
Beans are the food of the gods, Bud. My favorite is Cuban black beans
served with fresh chopped sweet onions and yellow rice.