USA v GB foods
Dave
What are the major differences between our foods? I am thinking of
bacon, bread, the use of lamb and things like that.
Obviously her cousin was born and lived over here for about 30 years but...
Dave
June Hughes
<dave...@btopenworld.com> writes
We have just had a lovely young man from Dominica to supper. It is
interesting to discover the differences, or sometimes the lack of them,
between our cultures.
--
June Hughes
Bart
wrote:
>In message <a9adncp8qOXJymbU...@bt.com>, Dave
><dave...@btopenworld.com> writes
>>Wife's cousin and a friend are coming over for a few days very soon.
>>
>>What are the major differences between our foods? I am thinking of
>>bacon, bread, the use of lamb and things like that.
>>
>>Obviously her cousin was born and lived over here for about 30 years but...
>>
>>Dave
>
>We have just had a lovely young man from Dominica to supper.
We don't want to hear about your dogging/wifeswapping stories.
Dora
>> Wife's cousin and a friend are coming over for a few days very
>> soon.
>>
>> What are the major differences between our foods? I am thinking of
>> bacon, bread, the use of lamb and things like that.
>>
>> Obviously her cousin was born and lived over here for about 30
>> years
>> but... Dave
Dave, as an ex-pat living in the US, I would say that you should just
relax and serve the English foods you enjoy. One of the pleasures of
visiting abroad is savoring that particular country's normal, everyday
dishes and I'm sure your visitors will feel the same way. Have a good
time!
Dora
Sacha
I see what Dave's getting at, though. People in some parts of America
think lamb is disgusting, others would never touch offal (nor will I)
and rabbit. I have never, ever forgotten the trauma of going to a
French household in UK and being given kidneys in red wine for
dinner........ There are only so many kidneys you can hide under a
tiny bit of uneaten mashed potato! think the simplest way of feeding
'new' people is to ask them what they don't like and/or are allergic to.
--
--
Sacha
www.hillhousenursery.com
Exotic plants, shrubs & perennials
South Devon
Mister Niceguy
news:a9adncp8qOXJymbU...@bt.com:
This could turn into a very long thread.
In my limited experience, US cooking seems to depend more on packaged
goods. So recipes will call for tinned fruit where we would use fresh.
Or jars or sauce etc where we would make from scratch. I've no idea
whether US packaged foods are tastier than ours (I'm assuming fresh food
is much the same) but that's one trend I've noticed. Perhaps related to
that there seems to be more brand awareness and brand loyalty in the US,
perhaps reflecting a range of quality that's available. Similarly there
seem to be more bottles of sauces put out on tables (i.e. not just
ketchup!).
I've noticed that the warmer climate in the US results in more
extravagant salads and fruit salads than we would have. A wider range
of ingredients perhaps being used than Brits would normally bother with
and, with outdoor eating more relaible and frequent in the US, cold food
seems to be eaten more often. Ditto barbecue food.
I doubt (but don't know) that curries are as popular in the US as they
are here.
Other things that come to mind are steaks, big fish (tuna etc), all
sorts of drinks from root beer to health drinks, corn/maize used a lot
more, and a likelihood that you won't be understood if you talk about
aubergines and courgettes.
Mister Niceguy
@mid.individual.net:
> On 2009-05-02 00:03:56 +0100, "Dora" <lime...@yahoo.com> said:
>
>> Dave writes:
>>
>>>> Wife's cousin and a friend are coming over for a few days very
soon.
>>>>
>>>> What are the major differences between our foods? I am thinking of
>>>> bacon, bread, the use of lamb and things like that.
>>>>
>>>> Obviously her cousin was born and lived over here for about 30
years
>>>> but... Dave
>>
>> Dave, as an ex-pat living in the US, I would say that you should just
>> relax and serve the English foods you enjoy. One of the pleasures of
>> visiting abroad is savoring that particular country's normal,
everyday
>> dishes and I'm sure your visitors will feel the same way. Have a
good
>> time!
>>
>> Dora
>
> I see what Dave's getting at, though. People in some parts of America
> think lamb is disgusting, others would never touch offal (nor will I)
> and rabbit.
Not that either for me. But why not lamb?
> I have never, ever forgotten the trauma of going to a
> French household in UK and being given kidneys in red wine for
> dinner........ There are only so many kidneys you can hide under a
> tiny bit of uneaten mashed potato! think the simplest way of feeding
> 'new' people is to ask them what they don't like and/or are allergic
to.
Would you have thought of kidneys if you were asked that question all
those years ago?
I once ate andouilles because I wanted to try a local delicacy
(bleurgh...)
Ophelia
Hi, Adrian. Nice to see you posting:) I wonder if, as with most tinned or
preserved foods, they are used to more salt and sugar? I think I would lean
towards Dora's view, taking into account what Sacha says, enquiring about
dislike and allergies.
Sacha
> Sacha <sa...@nowhere.com> wrote in news:762e3mF1ap734U1
> @mid.individual.net:
>
>> On 2009-05-02 00:03:56 +0100, "Dora" <lime...@yahoo.com> said:
>>
>>> Dave writes:
>>>
>>>>> Wife's cousin and a friend are coming over for a few days very
> soon.
>>>>>
>>>>> What are the major differences between our foods? I am thinking of
>>>>> bacon, bread, the use of lamb and things like that.
>>>>>
>>>>> Obviously her cousin was born and lived over here for about 30
> years
>>>>> but... Dave
>>>
>>> Dave, as an ex-pat living in the US, I would say that you should just
>>> relax and serve the English foods you enjoy. One of the pleasures of
>>> visiting abroad is savoring that particular country's normal,
> everyday
>>> dishes and I'm sure your visitors will feel the same way. Have a
> good
>>> time!
>>>
>>> Dora
>>
>> I see what Dave's getting at, though. People in some parts of America
>> think lamb is disgusting, others would never touch offal (nor will I)
>> and rabbit.
>
> Not that either for me. But why not lamb?
I don't know. I just remember hearing this some time ago from some
Americans - possibly in Texas, can't remember. Others are perfectly
happy with it.
>
>> I have never, ever forgotten the trauma of going to a
>> French household in UK and being given kidneys in red wine for
>> dinner........ There are only so many kidneys you can hide under a
>> tiny bit of uneaten mashed potato! think the simplest way of feeding
>> 'new' people is to ask them what they don't like and/or are allergic
> to.
>
> Would you have thought of kidneys if you were asked that question all
> those years ago?
Definitely. I've always loathed offal and avoid it whenever possible.
At the convent school I attended for a while they used to try to force
us to eat it, thinly disguised as shoe leather. It's partly the
texture, partly what it looks like and partly the taste which is just
yukky.
>
> I once ate andouilles because I wanted to try a local delicacy
> (bleurgh...)
Yes, mercifully I'm wise to that one!
Sacha
OTOH, it depends on which part of USA or parts, plural. I've eaten in
truly wonderful restaurants in LA, Hawaii and New Hampshire. I'm sure
there are still parts of UK that serve instant-out-of-a-can food and
think it's the real thing, or all our supermarkets wouldn't be selling
ready made sauces and frozen pies etc. But the US has such a huge
'larder' to call on that they can produce truly wonderful food, too.
Ophelia
>>> I see what Dave's getting at, though. People in some parts of
>>> America think lamb is disgusting, others would never touch offal
>>> (nor will I) and rabbit.
>>
>> Not that either for me. But why not lamb?
>
> I don't know. I just remember hearing this some time ago from some
> Americans - possibly in Texas, can't remember. Others are perfectly
> happy with it.
I have heard posters in rec.food.cooking express disgust at the idea of
eating lamb.
alan.holmes
<Bart> wrote in message news:gpvmv41m3aitnchr6...@4ax.com...
!PLONK!
graham
"Sacha" <sa...@nowhere.com> wrote in message
news:762e3mF...@mid.individual.net...
> On 2009-05-02 00:03:56 +0100, "Dora" <lime...@yahoo.com> said:
>
> I see what Dave's getting at, though. People in some parts of America
> think lamb is disgusting,
And western Canada! And those people have almost certainly never eaten it,
IMO.
>others would never touch offal (nor will I)
as do the same people in N.Am. who won't touch lamb.
I like offal, but then, Mum fed us that when I was a toddler. In fact, when
we had rabbit stew during harvest time, Mum and Dad would always give me the
rabbit kidneys if they found them in their portion as thought them a great
delicacy. During the winter, Mum would often casserole pigs'fry on
Tuesdays - Monday afternoon was when the butcher slaughtered and she would
send me to buy 18pence-worth before school on Tuesday morning.
I occasionally treat myself to some calves liver (and I have some foie gras
in the freezer).
OTOH my kids won't touch offal and I'm sure it resulted from comments in the
school yard.
School
S Viemeister
>
> In my limited experience, US cooking seems to depend more on packaged
> goods. So recipes will call for tinned fruit where we would use fresh.
> Or jars or sauce etc where we would make from scratch. I've no idea
> whether US packaged foods are tastier than ours (I'm assuming fresh food
> is much the same) but that's one trend I've noticed. Perhaps related to
> that there seems to be more brand awareness and brand loyalty in the US,
> perhaps reflecting a range of quality that's available. Similarly there
> seem to be more bottles of sauces put out on tables (i.e. not just
> ketchup!).
>
- whether economic, educational, or social - and location.
> I've noticed that the warmer climate in the US results in more
> extravagant salads and fruit salads than we would have. A wider range
> of ingredients perhaps being used than Brits would normally bother with
> and, with outdoor eating more relaible and frequent in the US, cold food
> seems to be eaten more often. Ditto barbecue food.
>
The 'US climate'? It's a very big country, and the north/south,
east/west differences are enormous.
> I doubt (but don't know) that curries are as popular in the US as they
> are here.
>
Depends on where you are. In parts of the NY metro area, they're
becoming quite popular, but still not as common as most parts of the UK.
TexMex or Szechuan stuff seem to fill the 'I need something hot and
spicy' need for many people - but again, location makes a tremendous
difference.
> Other things that come to mind are steaks, big fish (tuna etc), all
> sorts of drinks from root beer to health drinks, corn/maize used a lot
> more, and a likelihood that you won't be understood if you talk about
> aubergines and courgettes.
Definitely true about courgettes and aubergines. 'Swedes' aren't
recognised, either (I've bought them as rutabaga, wax turnip, and yellow
turnip), and mince is generally ground beef or chop meat or hamburger
meat or something else which slips my mind at the moment.
graham
"Mister Niceguy" <m...@privacy.net> wrote in message
news:Xns9BFF64984EBF...@194.247.47.119...
> (bleurgh...)
Was that because you thought about what was in them? I had no problem
eating them, but then, I like offal.
Graham
James Silverton
It's funny how many people say they despise unusual meats but will
happily eat things like sausage contained in pigs' guts. I know
substitutes exist ;-) For the record, before I ran into dietary
restrictions because of health, I liked lamb, the liver of several
different animals, kidneys (especially in steak an kidney pie) but I
could never bother with tripe. I was born in Britain but my wife was
born in the Bronx (New York) and had similar tastes.
Our kids rejected most offal but had no objection to sausages and I
expect it was something learned from school-mates. My teenage daughter
really enjoyed "Langue au Porto" in northern France and it was years
before I told her it was tongue. Come to think of it, I never liked cold
cooked tongue much, myself!
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Dora
I've heard it many times, too. I had a husband who turned green at
the thought -- turned out he had been served a lot of mutton in
England during WWII. Who can blame him? <g>
However, I'm now in a large retirement community - and guess what
happens when either roast lamb, or loin lamb chops, are served? A
raid. As they say here - "go figure".
As far as offal - here again, there are lovers and haters. It might
be wise to stay away from serving any since many people are squeamish
about it.
graham
"James Silverton" <not.jim....@verizon.net> wrote in message
news:gthjah$fdf$1...@news.motzarella.org...
occasion (UK style) but couldn't see what the fuss was all about - that was
why I tried, and enjoyed, andouilles.
Graham
Dora
probably as a result of food shortages during the War. I was lucky
enough to have a mother who was an excellent cook. We had always
eaten rabbit, calves liver, veal kidneys (gosh, steak and kidney pie,
English grill (fry up?), heart, sweetbreads - even brains, for
heaven's sake.
It was considered criminal to waste any part of the animal - from
offal, to shin of beef, oxtail, etc., etc.
Sorry, O, never could fancy haggis.
Dora
Dora
> "James Silverton" <not.jim....@verizon.net> wrote in message
>>
> I love pressed tongue but I haven't seen it here. I've eaten tripe
> on
> occasion (UK style) but couldn't see what the fuss was all about -
> that was why I tried, and enjoyed, andouilles.
> Graham
I absolutely loved pressed tongue (was it smoked?). I used to buy it
at Sainsbury's on my way home from school, in the days when
Sainsbury's hand-carved ham and tongue to order, which fascinated me.
Ophelia
<g> much too peppery for me:)
Sacha
Don't remember it being smoked - I suspect that might have been a tad
sophisticated for my north country grandmother who used to serve tongue
to me when I was a child. It was literally years before I realised I
had - actually - eaten - blech - real - tongue. I have never touched
it since and I can't say that I feel I've missed much! I do remember
going into a butcher once and seeing a whole tongue lying on the slab.
That wasn't a good moment.
Dora
Lying on a slab? I'll have to admit it looks gross in that form. I
didn't know any better when I was a kid - just knew I loved it. I
wonder how it was cooked - since it was pink, pressed into a round,
and very tender, then sliced crosswise.
Matthew Malthouse
> Lying on a slab? I'll have to admit it looks gross in that form. I
> didn't know any better when I was a kid - just knew I loved it. I
> wonder how it was cooked - since it was pink, pressed into a round,
> and very tender, then sliced crosswise.
Boiled with onions, carrots, salt and pepper. When cooked rolled into
a bowl and weighted on top. Carved when cold.
Funny, we were talking about tongue only last night and bemoaning the
disappearance from the shops.
The discussion came about because Greg gave me a bacon press for my
birthday which we thought would be perfect for pressing tongue.
Matthew
--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name
graham
"Matthew Malthouse" <use...@calmeilles.co.uk> wrote in message
news:vl3pv4lomqbh6b06h...@4ax.com...
> On Sat, 2 May 2009 14:02:59 -0400, "Dora" <lime...@yahoo.com> wrote:
>
>> Lying on a slab? I'll have to admit it looks gross in that form. I
>> didn't know any better when I was a kid - just knew I loved it. I
>> wonder how it was cooked - since it was pink, pressed into a round,
>> and very tender, then sliced crosswise.
>
> Boiled with onions, carrots, salt and pepper. When cooked rolled into
> a bowl and weighted on top. Carved when cold.
>
> Funny, we were talking about tongue only last night and bemoaning the
> disappearance from the shops.
>
> The discussion came about because Greg gave me a bacon press for my
> birthday which we thought would be perfect for pressing tongue.
>
Did the BSE scare have an effect on the availability of tongue?
Graham
June Hughes
<lime...@yahoo.com> writes
>Sacha wrote:
>> On 2009-05-02 15:34:57 +0100, "Dora" <lime...@yahoo.com> said:
>>
>>>
>>> I absolutely loved pressed tongue (was it smoked?). I used to buy
>>>
>>> Sainsbury's hand-carved ham and tongue to order, which fascinated
>>>me.
>>
>> Don't remember it being smoked - I suspect that might have been a tad
>> sophisticated for my north country grandmother who used to serve
>> tongue to me when I was a child. It was literally years before I
>> realised I had - actually - eaten - blech - real - tongue. I have
>> never touched it since and I can't say that I feel I've missed much!
>>I do remember going into a butcher once and seeing a whole tongue
>> lying on the slab. That wasn't a good moment.
>
>Lying on a slab? I'll have to admit it looks gross in that form. I
>didn't know any better when I was a kid - just knew I loved it. I
>wonder how it was cooked - since it was pink, pressed into a round, and
>very tender, then sliced crosswise.
>
onion with some herbs. I haven't heard of it smoked. I like it but
don't buy it often. No reason.
--
June Hughes
Sacha
That's how I saw it usually. The one on a slab was an unpleasant revelation!
Matthew Malthouse
> Did the BSE scare have an effect on the availability of tongue?
> Graham
I don't recall so.
Kev Crocombe
<janet.a...@zetnet.co.uk> writes
>The message <rp0Ll.13276$Rf7....@newsfe21.iad>
>from "graham" <gst...@shaw.ca> contains these words:
>
>
>> Did the BSE scare have an effect on the availability of tongue?
>> Graham
>
>like offal, and rabbit), more because people don't know how to cook it
>any more
>and are a lot more squeamish. Course, like many other good things
>(haggis, blackpudding, liver, devilled kidneys, steak and kidney pie) if
>you served it without telling them what it was they
>wouldnt recognise it , just wolf it down and love it.
>
> Janet
You could get tongue on the deli counter at Waitrose until recently -
haven;t looked in the last few months - love it in a sandwich
occasionally
Dave
> In message <a9adncp8qOXJymbU...@bt.com>, Dave
> <dave...@btopenworld.com> writes
>> Wife's cousin and a friend are coming over for a few days very soon.
>>
>> What are the major differences between our foods? I am thinking of
>> bacon, bread, the use of lamb and things like that.
>>
>> Obviously her cousin was born and lived over here for about 30 years
>> but...
>>
>> Dave
>
> interesting to discover the differences, or sometimes the lack of them,
> between our cultures.
Noted :-)
Dave
Dave
> Dave writes:
>
>>> Wife's cousin and a friend are coming over for a few days very soon.
>>>
>>> What are the major differences between our foods? I am thinking of
>>> bacon, bread, the use of lamb and things like that.
>>>
>>> Obviously her cousin was born and lived over here for about 30 years
>>> but... Dave
>
> relax and serve the English foods you enjoy. One of the pleasures of
> visiting abroad is savoring that particular country's normal, everyday
> dishes and I'm sure your visitors will feel the same way. Have a good
> time!
Many thanks for that reply, it calms me down some what.
It's just that when our US family get to know that a Brit is coming over
they get a shopping list of things to bring over, but, we are getting a
born and bred USA citisen as well.
Dave
Dave
>>
>>>> Wife's cousin and a friend are coming over for a few days very soon.
>>>>
>>>> What are the major differences between our foods? I am thinking of
>>>> bacon, bread, the use of lamb and things like that.
>>>>
>>>> Obviously her cousin was born and lived over here for about 30 years
>>>> but... Dave
>>
>> Dave, as an ex-pat living in the US, I would say that you should just
>> relax and serve the English foods you enjoy. One of the pleasures of
>> visiting abroad is savoring that particular country's normal, everyday
>> dishes and I'm sure your visitors will feel the same way. Have a good
>> time!
>>
>
> I see what Dave's getting at, though. People in some parts of America
> and rabbit. I have never, ever forgotten the trauma of going to a
> French household in UK and being given kidneys in red wine for
> dinner........ There are only so many kidneys you can hide under a tiny
> bit of uneaten mashed potato! think the simplest way of feeding 'new'
> people is to ask them what they don't like and/or are allergic to.
RAOTFL at that, but I see what you are getting at. I never looked at it
like that. I know that sheep are not looked at in a good light in the US
as they cut the grass a lot lower that the cows/beef cattle can. This is
an old thing in the US culture of eating beef. I'll wait till ther arive
next week to see what they want to eat. Many thanks for your input.
Dave
Dave
> Sacha wrote:
>>>> I see what Dave's getting at, though. People in some parts of
>>>> America think lamb is disgusting, others would never touch offal
>>>> (nor will I) and rabbit.
>> I don't know. I just remember hearing this some time ago from some
>> Americans - possibly in Texas, can't remember. Others are perfectly
>> happy with it.
>
> I have heard posters in rec.food.cooking express disgust at the idea of
> eating lamb.
I can't understand why though. It is one of the sweetest meets you come
across.
Dave
Dave
> Ophelia wrote:
>> Sacha wrote:
>>>>> I see what Dave's getting at, though. People in some parts of
>>>>> America think lamb is disgusting, others would never touch offal
>>>>> (nor will I) and rabbit.
>>>>
>>>> Not that either for me. But why not lamb?
>>>
>>> I don't know. I just remember hearing this some time ago from some
>>> Americans - possibly in Texas, can't remember. Others are perfectly
>>> happy with it.
>>
>> I have heard posters in rec.food.cooking express disgust at the idea
>> of eating lamb.
>
> I've heard it many times, too. I had a husband who turned green at the
> thought -- turned out he had been served a lot of mutton in England
> during WWII. Who can blame him? <g>
I have heard so much about how mutton is so much tastier than lamb, I
tried to track some down this year. My butcher explained that the
nearest he could get was 12 months after the previous lambing season
when they became 12 months old. (yearlings)
> However, I'm now in a large retirement community - and guess what
> happens when either roast lamb, or loin lamb chops, are served? A
> raid.
What do you mean by a raid?
> As they say here - "go figure".
>
> As far as offal - here again, there are lovers and haters. It might be
> wise to stay away from serving any since many people are squeamish about
> it.
It will be interesting to see what the genuine US visitor makes of that.
Dave
Joseph Littleshoes
Mister Niceguy wrote:
> Sacha <sa...@nowhere.com> wrote in news:762e3mF1ap734U1
> @mid.individual.net:
>
>
>>On 2009-05-02 00:03:56 +0100, "Dora" <lime...@yahoo.com> said:
>>
>>
>>>Dave writes:
>>>
>>>
>>>>>Wife's cousin and a friend are coming over for a few days very
>>>>
> soon.
>
>>>>>What are the major differences between our foods? I am thinking of
>>>>>bacon, bread, the use of lamb and things like that.
>>>>>
>>>>>Obviously her cousin was born and lived over here for about 30
>>>>
> years
>
>>>>>but... Dave
>>>>
>>>Dave, as an ex-pat living in the US, I would say that you should just
>>>relax and serve the English foods you enjoy. One of the pleasures of
>>>visiting abroad is savoring that particular country's normal,
>>
> everyday
>
>>>dishes and I'm sure your visitors will feel the same way. Have a
>>
> good
>
>>>time!
>>>
>>>Dora
>>
>>I see what Dave's getting at, though. People in some parts of America
>>think lamb is disgusting, others would never touch offal (nor will I)
>>and rabbit.
>
>
> Not that either for me. But why not lamb?
Except in some curry dishes lamb (as in stew or cutlets or roasts)
tastes 'fatty' to me. The word "gray" comes from the French word for
lamb fat "gris" or in the vernacular, greasy.
>
>
> I once ate andouilles because I wanted to try a local delicacy
> (bleurgh...)
First time i was served a warm beer in England i was a bit put off
though by the time i left the UK i had become addicted to deep fried
Mars bars:)
--
JL
Dave
When my father in law was alive, he used to say he would never eat
tongue as it was from an animals mouth, but he would have an egg instead
:-)
Dave
>
Dave
> The message <rp0Ll.13276$Rf7....@newsfe21.iad>
> from "graham" <gst...@shaw.ca> contains these words:
>
>
>> Graham
>
> like offal, and rabbit), more because people don't know how to cook it
> any more
> and are a lot more squeamish. Course, like many other good things
> (haggis, blackpudding, liver, devilled kidneys, steak and kidney pie) if
> you served it without telling them what it was they
> wouldnt recognise it , just wolf it down and love it.
Gave the g daughters venison stew when they were up here over the Easter
hols and I asked in here if I should tell them they were eating bambi.
Looks like the same advice I was given about the bambi stew looks like
the same way for my american guests.
Dave
Dave
> "Sacha" <sa...@nowhere.com> wrote in message
> news:762e3mF...@mid.individual.net...
>> On 2009-05-02 00:03:56 +0100, "Dora" <lime...@yahoo.com> said:
>
>> I see what Dave's getting at, though. People in some parts of America
>> think lamb is disgusting,
>
> IMO.
Why did that come about then? Was it the same as the US that they
diddn't like the way that sheep can chew the grass and leave nothing for
the cattle?
Dave
Dave
We have a local buther who makes his own haggis. He has won prizes for
his black puddings, but his black pudding with haggis is to die for. The
haggis is not the usual texture but has been blended with the black
pudding and comes out quite smooth.
Dave
Dave
> Dave <dave...@btopenworld.com> wrote in
> news:a9adncp8qOXJymbU...@bt.com:
>> Wife's cousin and a friend are coming over for a few days very soon.
>>
>> What are the major differences between our foods? I am thinking of
>> bacon, bread, the use of lamb and things like that.
>>
>> Obviously her cousin was born and lived over here for about 30 years
>> but...
>>
>> Dave
>>
>
I think it has :-(
> In my limited experience, US cooking seems to depend more on packaged
> goods. So recipes will call for tinned fruit where we would use fresh.
> Or jars or sauce etc where we would make from scratch. I've no idea
> whether US packaged foods are tastier than ours (I'm assuming fresh food
> is much the same) but that's one trend I've noticed. Perhaps related to
> that there seems to be more brand awareness and brand loyalty in the US,
> perhaps reflecting a range of quality that's available. Similarly there
> seem to be more bottles of sauces put out on tables (i.e. not just
> ketchup!).
It is looking like when in England do as the English do so far.
> I've noticed that the warmer climate in the US results in more
> extravagant salads and fruit salads than we would have. A wider range
> of ingredients perhaps being used than Brits would normally bother with
> and, with outdoor eating more relaible and frequent in the US, cold food
> seems to be eaten more often. Ditto barbecue food.
Groan, they are coming from Phoenix Arizona.
> I doubt (but don't know) that curries are as popular in the US as they
> are here.
Once again, groan, we don't like curries.
> Other things that come to mind are steaks, big fish (tuna etc), all
> sorts of drinks from root beer to health drinks, corn/maize used a lot
> more, and a likelihood that you won't be understood if you talk about
> aubergines and courgettes.
And lots of other things :-)
Dave
graham
"Dave" <dave...@btopenworld.com> wrote in message
news:N5OdnSwH-qA5U2HU...@bt.com...
available.
Graham
Dave
> On Fri, 01 May 2009 21:10:56 +0100, Dave wrote:
>
>> What are the major differences between our foods? I am thinking of
>> bacon, bread, the use of lamb and things like that.
>
> mission, if you choose to accept it, is to get them on real ale!
BUT BUT BUT they are wimmin Mike.
> GO DAVE!
I can but try.
> Then theres lamb and mutton.
Now that depends on the true American of the duo.
I'll let you know how it goes.
Dave
S Viemeister
> Mike.. . . wrote:
>> On Fri, 01 May 2009 21:10:56 +0100, Dave wrote:
>>
>>> What are the major differences between our foods? I am thinking of
>>> bacon, bread, the use of lamb and things like that.
>>
>> names for one thing! Americans seem to like over crispy bacon but your
>> mission, if you choose to accept it, is to get them on real ale!
>
>
> BUT BUT BUT they are wimmin Mike.
>
>
Dora
> The message <763g6lF...@mid.individual.net>
> from "Dora" <lime...@yahoo.com> contains these words:
>
>
>> Lying on a slab? I'll have to admit it looks gross in that form.
>> I
>> didn't know any better when I was a kid - just knew I loved it. I
>> wonder how it was cooked - since it was pink, pressed into a round,
>> and very tender, then sliced crosswise.
>
> with
> herbs, spices, onion etc, fish it out and let it cool slightly.
> Then peel off the skin of the tongue (this is really easy, just
> pulls
> off) and cut out the gristle bit at the root. Let the stock continue
> cooking to reduce. Then, roll up the meat and place it in
> a round bowl or dish, pretty snug, with a plate on top. Pour over a
> little reduced strained stock (this will set to a jelly) and weigh
> down the plate with a brick or weight
> overnight in a cold place. Next day, turn it out. (save the rest of
> the stock/jelly, very light nutritious food for invalids/babies; or
> use for soup).
>
> Its very cheap, very nutritious and delicious, far better than the
> sliced tongue in shops. I often made it when the children were small
> as its easy meat for
> them to eat.. and they love it.
>
> Janet.
Approximately how long does it take to cook, Janet?
Dora
Arri London
Dave wrote:
>
> Wife's cousin and a friend are coming over for a few days very soon.
>
> What are the major differences between our foods? I am thinking of
> bacon, bread, the use of lamb and things like that.
>
> Obviously her cousin was born and lived over here for about 30 years but...
>
> Dave
Most American bacon is streaky, so your guests will probably enjoy back
or middle. Lamb isn't eaten as much as beef in the US although every
supermarket will have some lamb. Prior to the US Civil War, lamb and
pork were eaten more than beef however. True 'white bread' Americans
aren't likely to eat kidneys, liver or tripe, but some will. They should
be OK with wholemeal bread. Unless they live in certain parts of the US
they may not like curries or anything with chiles in it.
It's really going to depend on their usual eating habits. Just make
suggestions and see what they want to eat.
Arri London
Dave wrote:
>
> Mike.. . . wrote:
> > On Fri, 01 May 2009 21:10:56 +0100, Dave wrote:
> >
> >> What are the major differences between our foods? I am thinking of
> >> bacon, bread, the use of lamb and things like that.
> >
> > names for one thing! Americans seem to like over crispy bacon but your
> > mission, if you choose to accept it, is to get them on real ale!
>
> BUT BUT BUT they are wimmin Mike.
BUT BUT BUT women drink real ale too! Why would you think otherwise?
Sacha
Shades of Oklahoma (the musical) re sheep and cows, somehow! I love
roast lamb but hate it cold. To me it's then greasy and fatty. When
we have roast lamb, I always serve rosemary jelly with it, which IMO,
is far nicer than mint sauce or jelly, which are both very strong in
flavour. The mint sauce also turns the meat a weird shade of grey.
Tracklements have rosemary jelly and they sell online.
Matthew Malthouse
wrote:
>
> I have heard so much about how mutton is so much tastier than lamb, I
> tried to track some down this year. My butcher explained that the
> nearest he could get was 12 months after the previous lambing season
> when they became 12 months old. (yearlings)
That's hogget. And he isn't trying very hard.
Round here I get mutton from halal butchers. If there's non local to
you there might be something of use on
http://www.muttonrenaissance.org.uk/ particularly this page:
http://www.muttonrenaissance.org.uk/shopping.php
Ophelia
> Shades of Oklahoma (the musical) re sheep and cows, somehow! I love
> roast lamb but hate it cold. To me it's then greasy and fatty. When
> we have roast lamb, I always serve rosemary jelly with it, which IMO,
> is far nicer than mint sauce or jelly, which are both very strong in
> flavour. The mint sauce also turns the meat a weird shade of grey.
> Tracklements have rosemary jelly and they sell online.
> --
I haven't had rosemary jelly before and it does sound lovely. I found a
recipe which, when I have the opportunity, I will try. Most of the recipes
seem to be for apple and rosemary jelly.
http://www.greenchronicle.com/recipes/rosemary_jelly_recipe.htm
Has anyone made any like this?
Jane Gillett
This is interesting. The college I went to for a short time was primarily
dairy but kept sheep and said their function - apart from teaching - was
specifically to cut the grass down short; cattle left it stalky, you got
more leaf after sheep had grazed it right down.
Jane
> This is
> an old thing in the US culture of eating beef. I'll wait till ther arive
> next week to see what they want to eat. Many thanks for your input.
> Dave
--
Jane Gillett : j.gi...@higherstert.co.uk : Totnes, Devon.
Ophelia
> On Sat, 02 May 2009 23:32:52 +0100, Dave <dave...@btopenworld.com>
> wrote:
>
>>
>> I have heard so much about how mutton is so much tastier than lamb, I
>> tried to track some down this year. My butcher explained that the
>> nearest he could get was 12 months after the previous lambing season
>> when they became 12 months old. (yearlings)
>
> That's hogget. And he isn't trying very hard.
>
> Round here I get mutton from halal butchers. If there's non local to
> you there might be something of use on
> http://www.muttonrenaissance.org.uk/ particularly this page:
> http://www.muttonrenaissance.org.uk/shopping.php
Do you have any favourite recipes, Matthew?
Matthew Malthouse
wrote:
Yes. :)
This one from Waitrose for beef with cinnamon and bay but substituting
mutton for beef.
500g rump or braising steak, in 3-4cm pieces
300ml red wine
2 garlic cloves, crushed
2 cinnamon sticks
6 bay leaves
70g cubed pancetta
30g salted butter
6 small shallots, peeled but left whole
12 baby carrots, or 3 large carrots cut into batons
8 prunes
1 tbsp plain flour
300ml beef stock
Put the meat, wine, garlic, cinnamon and bay in a large bowl, cover
and leave in the fridge overnight.
Preheat the oven to 150�C, gas mark 2. Drain the meat, reserving the
marinade, cinnamon and bay. Dry the meat on paper towels.
Fry the pancetta in a casserole over a medium heat until it starts to
brown. Add half the butter, the shallots, carrots, prunes and reserved
bay and cinnamon. Saut� until the carrots and shallots start to brown.
In a separate pan, melt the remaining butter, brown the meat (in
batches, if necessary) and add to the casserole. Add the flour, stir
well then add the reserved marinade. Bring to the boil. Add the stock.
Return to the boil, cover and put in the oven for 1 hour 20 minutes or
until the meat is tender and the sauce thickened. Remove from the oven
and stand, covered, for 20 minutes, then serve with buttery mashed
potato. Alternatively, cool, refrigerate for up to 2 days and reheat.
The main difference is that I slow cook with the mutton which I don't
think works with beef.
I did this (with beef not mutton) at the weekend for my birthday.
Another is the mutton-like-venison recipes sometimes called parson's
venison. eg from the book "The New Cyclopaedia of Domestic Economy,
and Practical Housekeeper", by Elizabeth Fries Ellet:
A haunch or leg will be the most appropriate. The joint should be hung
as long as it can be with safety, and dressed exactly like a haunch of
venison, and served with the same sauces, but to make the taste more
perfectly resemble that of venison it should, after having been hung
to the turn, be skinned, and laid in a pan with vinegar and water; two
parts of the former to one of the latter, not enough to cover it; put
in a fagot of herbs, a clove of garlic, one or two bay-leaves, a
spoonful of whole pepper, and a couple of onions cut in slices; let it
soak three days, dry it well, hang it for a day and roast as venison.
It may also be put into a stewpan with half a pint of gravy, and
simmered four hours; serve with venison sauce.
Basically marinate with stuff: I'd tend to red wine, soy garlic and
the stronger herbs like thyme and oregano. Don't bother with the
hanging in the above.
After a day or two in marinade roast like haunch of venison with a
little of the marinade in the roasting pan but unlike Bambi it won't
require any additional fat.
Ophelia
That sounds wonderful! Definitely makes finding mutton worth it:))
I have a super butcher who butchers his own meat. I shall ask him on
Tuesday when I go in!
> The main difference is that I slow cook with the mutton which I don't
> think works with beef.
Good to know. I agree about the beef btw.
>
> I did this (with beef not mutton) at the weekend for my birthday.
I seem to remember wishing you a Happy Birthday, did I? If not, I hope you
had a good one:)
> Another is the mutton-like-venison recipes sometimes called parson's
> venison. eg from the book "The New Cyclopaedia of Domestic Economy,
> and Practical Housekeeper", by Elizabeth Fries Ellet:
>
> A haunch or leg will be the most appropriate. The joint should be hung
> as long as it can be with safety, and dressed exactly like a haunch of
> venison, and served with the same sauces, but to make the taste more
> perfectly resemble that of venison it should, after having been hung
> to the turn, be skinned, and laid in a pan with vinegar and water; two
> parts of the former to one of the latter, not enough to cover it; put
> in a fagot of herbs, a clove of garlic, one or two bay-leaves, a
> spoonful of whole pepper, and a couple of onions cut in slices; let it
> soak three days, dry it well, hang it for a day and roast as venison.
> It may also be put into a stewpan with half a pint of gravy, and
> simmered four hours; serve with venison sauce.
Good book! Just up my street that is:))
> Basically marinate with stuff: I'd tend to red wine, soy garlic and
> the stronger herbs like thyme and oregano. Don't bother with the
> hanging in the above.
>
> After a day or two in marinade roast like haunch of venison with a
> little of the marinade in the roasting pan but unlike Bambi it won't
> require any additional fat.
Ace! Many thanks.. all saved!
Dave
Not very many in my real ale pub. A lot go the the stawberry flavoured
largar.
not sexist at all. I couldn't do without them.
Dave
Mister Niceguy
@mid.individual.net:
> Sacha wrote:
>>>> I see what Dave's getting at, though. People in some parts of
>>>> America think lamb is disgusting, others would never touch offal
>>>> (nor will I) and rabbit.
>>>
>>> Not that either for me. But why not lamb?
>>
>> I don't know. I just remember hearing this some time ago from some
>> Americans - possibly in Texas, can't remember. Others are perfectly
>> happy with it.
>
> I have heard posters in rec.food.cooking express disgust at the idea of
> eating lamb.
That explains something I heard on the radio a while back.
A walking guide, taking mainly US visitors along the WH Way staying at pre-
booked hotels. They were amazed at the number of sheep on the hills and
fully expected to be served lamb/mutton in the evenings. With some
disappointment (actually) they usually got salmon or pheasant.
Mister Niceguy
>
> "Mister Niceguy" <m...@privacy.net> wrote in message
> news:Xns9BFF64984EBF...@194.247.47.119...
>> Sacha <sa...@nowhere.com> wrote in news:762e3mF1ap734U1
>> @mid.individual.net:
>>
>>
>> I once ate andouilles because I wanted to try a local delicacy
>> (bleurgh...)
>
> Was that because you thought about what was in them? I had no problem
> eating them, but then, I like offal.
> Graham
Not initially. In fact they were buried in a crepe so I couldn't even see
them. It was the texture wot did it for me :-(
Mister Niceguy
news:tDYKl.6991$ho7....@newsfe10.iad:
>
> "James Silverton" <not.jim....@verizon.net> wrote in message
> news:gthjah$fdf$1...@news.motzarella.org...
>> graham wrote on Sat, 2 May 2009 07:35:16 -0600:
>>
>>
>>> "Mister Niceguy" <m...@privacy.net> wrote in message
>>> news:Xns9BFF64984EBF...@194.247.47.119...
>>>> Sacha <sa...@nowhere.com> wrote in news:762e3mF1ap734U1
>>>> @mid.individual.net:
>>>>
>>>> I once ate andouilles because I wanted to try a local
>>>> delicacy (bleurgh...)
>>
>>>Was that because you thought about what was in them? I had no
>>>problem eating them, but then, I like offal.
>>
>> It's funny how many people say they despise unusual meats but will
>> happily eat things like sausage contained in pigs' guts. I know
>> substitutes exist ;-) For the record, before I ran into dietary
>> restrictions because of health, I liked lamb, the liver of several
>> different animals, kidneys (especially in steak an kidney pie) but I
>> could never bother with tripe. I was born in Britain but my wife was
>> born in the Bronx (New York) and had similar tastes.
>>
>> Our kids rejected most offal but had no objection to sausages and I
>> expect it was something learned from school-mates. My teenage
>> daughter really enjoyed "Langue au Porto" in northern France and it
>> was years before I told her it was tongue. Come to think of it, I
>> never liked cold cooked tongue much, myself!
>>
> I love pressed tongue but I haven't seen it here. I've eaten tripe on
> occasion (UK style) but couldn't see what the fuss was all about -
> that was why I tried, and enjoyed, andouilles.
> Graham
I recall tongue from my childhood and also recall being squeamish about
eating it. Haven't seen it for ages. Never fancied tripe.
Liver seems to make comebacks from time to time.
Ophelia
Possibly, those that would walk the WH Way are seasoned travellers?
Mister Niceguy
@isp.com:
Really? Never knew that.
>> I once ate andouilles because I wanted to try a local delicacy
>> (bleurgh...)
>
> First time i was served a warm beer in England i was a bit put off
British beer, and by that I mean dark beer (bitter, mild etc) has always
been served at room temperatures like red wine, sherry and whisky.
That's probably because we find it cold enough here without our
beverages chilling us even further. But I guess the current generation
who are used to heated, crowded, bars would prefer something chilled.
It gets increasingly harder to find beer served traditionally. Newer
type bars chill all their beers.
> though by the time i left the UK i had become addicted to deep fried
> Mars bars:)
Well that's a Scottish delicacy. A favourite of William Wallace after
leading his army into battle, you know.
Mister Niceguy
news:7630dqF...@mid.individual.net:
> Mister Niceguy wrote:
>>
>> In my limited experience, US cooking seems to depend more on packaged
>> goods. So recipes will call for tinned fruit where we would use
>> fresh. Or jars or sauce etc where we would make from scratch. I've
>> no idea whether US packaged foods are tastier than ours (I'm assuming
>> fresh food is much the same) but that's one trend I've noticed.
>> Perhaps related to that there seems to be more brand awareness and
>> brand loyalty in the US, perhaps reflecting a range of quality that's
>> available. Similarly there seem to be more bottles of sauces put out
>> on tables (i.e. not just ketchup!).
>>
> The above varies tremendously across the US! It depends much on
> 'class' - whether economic, educational, or social - and location.
>
>> I've noticed that the warmer climate in the US results in more
>> extravagant salads and fruit salads than we would have. A wider
>> range of ingredients perhaps being used than Brits would normally
>> bother with and, with outdoor eating more relaible and frequent in
>> the US, cold food seems to be eaten more often. Ditto barbecue food.
>>
> The 'US climate'? It's a very big country, and the north/south,
> east/west differences are enormous.
>
>> I doubt (but don't know) that curries are as popular in the US as
>> they are here.
>>
> Depends on where you are. In parts of the NY metro area, they're
> becoming quite popular, but still not as common as most parts of the
> UK. TexMex or Szechuan stuff seem to fill the 'I need something hot
> and spicy' need for many people - but again, location makes a
> tremendous difference.
>
>> Other things that come to mind are steaks, big fish (tuna etc), all
>> sorts of drinks from root beer to health drinks, corn/maize used a
>> lot more, and a likelihood that you won't be understood if you talk
>> about aubergines and courgettes.
>
> Definitely true about courgettes and aubergines. 'Swedes' aren't
> recognised, either (I've bought them as rutabaga, wax turnip, and
> yellow turnip), and mince is generally ground beef or chop meat or
> hamburger meat or something else which slips my mind at the moment.
Yes Sheila, and Sacha, I am grossly generalising the US as being warm,
middle class and urban. I suspect a farm hand in North Dakota will have
a different take on food than a sportswear saleswoman in LA. (by way of
example).
Matthew Malthouse
wrote:
> I seem to remember wishing you a Happy Birthday, did I? If not, I hope you
> had a good one:)
Most excellent, thank you. One of my friends set up his camera to
create a short time-lapse video of the evening
http://www.youtube.com/watch?v=jLiKBTtmpPk
I'm at the end of the left hand table nearest the camera and so,
typically, with my back to it. Greg's at the hearth end of the right
hand table I think.
The menu was
Antipasto di salumi e vedura
(Bresaola; prosciutto crudo; Milan, Neopolitan with fennel and spicy
Sicilian salamis; pickles artichoke hearts; stuffed vine leaves,
spinnach falafel; sun dried tomatoes; dried black, big green and
stuffed olives.)
Beef with cinnamon and bay
Sented rice encased in filo pastry
Orange carrots (as per Graham's post a few weeks ago)
Mixed leaf salad with balsamic vinegar dressing
Cheeses:
Peccorino Toscano Staggionato, Gorganzola di montagne, Hereford Hop
and Black Bomber.
Mother's Christmas Cake with cream.
Coffee.
The wines; a 2007 muscadet de Sevres et Maine, a 2005 Sicilian
Aglianico, a 2006 Fitou and with pudding a 1982 Rivesaltes Ambre Hors
Age.
Breads: sun dried tomato, pain de compagne style, mixed grains and
seeds, wholemeal and brioche.
Then on Sunday I cooked salmon pate and chicken with onions in cream
sauce... :)
June Hughes
<dave...@btopenworld.com> writes
proud of the fact, nor am I ashamed but I do admit to preferring it to
lager, except for the good quality continental ones. When we were
students, I was the only girl articled clerk (they don't have articled
clerks any more) and beer was much cheaper than spirits in those days,
so it was drink beer or nothing. In my job, strangely, there are far
more men than women, although there are far more women than there used
to be. I therefore became used to beer and have liked it ever since.
>not sexist at all. I couldn't do without them.
>
Your final sentence sounds very sexist to me but never mind - I still
like you. (Please don't take offence at that - I said something similar
to someone else recently and a poster I thought was a friend in 'real
life' dropped me like a stone, after a severe tirade in my direction. I
don't want anything like that to happen again and shall certainly be
more careful how I choose my friends in future.)
--
June Hughes
June Hughes
Malthouse <use...@calmeilles.co.uk> writes
>
>Most excellent, thank you. One of my friends set up his camera to
>create a short time-lapse video of the evening
>http://www.youtube.com/watch?v=jLiKBTtmpPk
>
>I'm at the end of the left hand table nearest the camera and so,
>typically, with my back to it. Greg's at the hearth end of the right
>hand table I think.
>
person you said was Greg certainly looked like him. I shall try to get
the screen to come up a bit lighter.
>The menu was
>
>Antipasto di salumi e vedura
>(Bresaola; prosciutto crudo; Milan, Neopolitan with fennel and spicy
>Sicilian salamis; pickles artichoke hearts; stuffed vine leaves,
>spinnach falafel; sun dried tomatoes; dried black, big green and
>stuffed olives.)
>
>Beef with cinnamon and bay
>Sented rice encased in filo pastry
>Orange carrots (as per Graham's post a few weeks ago)
>
>Mixed leaf salad with balsamic vinegar dressing
>
>Cheeses:
>Peccorino Toscano Staggionato, Gorganzola di montagne, Hereford Hop
>and Black Bomber.
>
>Mother's Christmas Cake with cream.
>
>Coffee.
>
>The wines; a 2007 muscadet de Sevres et Maine, a 2005 Sicilian
>Aglianico, a 2006 Fitou and with pudding a 1982 Rivesaltes Ambre Hors
>Age.
>
>Breads: sun dried tomato, pain de compagne style, mixed grains and
>seeds, wholemeal and brioche.
>
>
>Then on Sunday I cooked salmon pate and chicken with onions in cream
>sauce... :)
>
>Matthew
>
How lovely. Belated Happy birthday.
--
June Hughes
June Hughes
Niceguy <m...@privacy.net> writessnip
>>
>> First time i was served a warm beer in England i was a bit put off
>
>British beer, and by that I mean dark beer (bitter, mild etc) has always
>been served at room temperatures like red wine, sherry and whisky.
>That's probably because we find it cold enough here without our
>beverages chilling us even further. But I guess the current generation
>who are used to heated, crowded, bars would prefer something chilled.
>
>It gets increasingly harder to find beer served traditionally. Newer
>type bars chill all their beers.
>
>> though by the time i left the UK i had become addicted to deep fried
>> Mars bars:)
>
>Well that's a Scottish delicacy. A favourite of William Wallace after
>leading his army into battle, you know.
recall all your posts. Must work out why it is doing that but it must be
something to do with the trolls I disposed of because I haven't
kill-filed you intentionally. Sorry.
--
June Hughes
Ophelia
> On Sun, 3 May 2009 14:27:21 +0100, "Ophelia" <Oph...@Elsinore.me.uk>
> wrote:
>
>> I seem to remember wishing you a Happy Birthday, did I? If not, I
>> hope you had a good one:)
>
> Most excellent, thank you. One of my friends set up his camera to
> create a short time-lapse video of the evening
> http://www.youtube.com/watch?v=jLiKBTtmpPk
>
I can't watch it here, but I have saved it for when I am on Broadband,
probably in 2/3 weeks time:) Will get back to you when I have watched it,
thanks:))
> I'm at the end of the left hand table nearest the camera and so,
> typically, with my back to it. Greg's at the hearth end of the right
> hand table I think.
>
> The menu was
>
> Antipasto di salumi e vedura
> (Bresaola; prosciutto crudo; Milan, Neopolitan with fennel and spicy
> Sicilian salamis; pickles artichoke hearts; stuffed vine leaves,
> spinnach falafel; sun dried tomatoes; dried black, big green and
> stuffed olives.)
>
> Beef with cinnamon and bay
> Sented rice encased in filo pastry
> Orange carrots (as per Graham's post a few weeks ago)
>
> Mixed leaf salad with balsamic vinegar dressing
>
> Cheeses:
> Peccorino Toscano Staggionato, Gorganzola di montagne, Hereford Hop
> and Black Bomber.
>
> Mother's Christmas Cake with cream.
>
> Coffee.
>
> The wines; a 2007 muscadet de Sevres et Maine, a 2005 Sicilian
> Aglianico, a 2006 Fitou and with pudding a 1982 Rivesaltes Ambre Hors
> Age.
>
> Breads: sun dried tomato, pain de compagne style, mixed grains and
> seeds, wholemeal and brioche.
Oooooooooooooooh sounds heavenly!!!
> Then on Sunday I cooked salmon pate and chicken with onions in cream
> sauce... :)
Have you ever thought of opening your own restaurant???
S Viemeister
Matthew Malthouse
wrote:
> Have you ever thought of opening your own restaurant???
Far, far too much hard work. I cook for pleasure. :)
Ophelia
> On Sun, 3 May 2009 19:28:24 +0100, "Ophelia" <Oph...@Elsinore.me.uk>
> wrote:
>
>> Have you ever thought of opening your own restaurant???
>
> Far, far too much hard work. I cook for pleasure. :)
Well I have to say, you have very lucky friends:)
Dora
> On Sun, 3 May 2009 19:28:24 +0100, "Ophelia"
> <Oph...@Elsinore.me.uk>
> wrote:
>
>> Have you ever thought of opening your own restaurant???
>
> Far, far too much hard work. I cook for pleasure. :)
>
> Matthew
Matthew, I'm always defending British cooking when I'm in an American
newsgroup. I've taken the liberty of forwarding your birthday menu
to that group so they can see what I mean. It looks as though you
had a wonderful party!
Dora
Ophelia
Well done, Dora:) That'll put their gas at a peep :)))))
Dora
I'm hoping Sheldon is taken down a peg or two!!!
Ophelia
You will never convince him:( He is a most unpleasant person. Fortunately,
everyone there knows him!
Dora
Everyone tolerated him for years. It has only been relatively
recently that things imploded.
Ophelia
Indeed! I think that no one is upset by him anymore and he is more a
figure of ridicule now.
Joseph Littleshoes
Mister Niceguy wrote:
> Joseph Littleshoes wrote
>
>
>>
>>Mister Niceguy wrote:
>>
>>>Sacha wrote
>>>
>>>
>>> "Dora" said:
>>>>
>>>>
>>>>
>>>>>Dave writes:
>>>>think lamb is disgusting, others would never touch offal (nor will I)
>>>>and rabbit.
>>>
>>>
>>>Not that either for me. But why not lamb?
>>
>>Except in some curry dishes lamb (as in stew or cutlets or roasts)
>>tastes 'fatty' to me. The word "gray" comes from the French word for
>>lamb fat "gris" or in the vernacular, greasy.
>
>
> Really? Never knew that.
Iirc, i once looked it up in the context of the 'gris-gris's.'
>
>
>>>I once ate andouilles because I wanted to try a local delicacy
>>>(bleurgh...)
>>
>>First time i was served a warm beer in England i was a bit put off
>
>
> British beer, and by that I mean dark beer (bitter, mild etc) has always
> been served at room temperatures like red wine, sherry and whisky.
> That's probably because we find it cold enough here without our
> beverages chilling us even further. But I guess the current generation
> who are used to heated, crowded, bars would prefer something chilled.
There's a faux "Irish" pub in San Francisco Ca. that makes a bit of a
spectacle of any one who specifies a 'cold' beer. Lights go off and
they ring a bell and make a big to - do about getting a refrigerated
bottle of beer out of the back room.
Order 'a beer' and you will get a room temp. on tap pint.
Personally i prefer the faux English pub "Raleigh's" in Berkeley they
serve an american version of the Belgium framboise ale, raspberry beer,
very nice even at 'room temp'.
>
> It gets increasingly harder to find beer served traditionally. Newer
> type bars chill all their beers.
>
>
>>though by the time i left the UK i had become addicted to deep fried
>>Mars bars:)
>
>
> Well that's a Scottish delicacy. A favourite of William Wallace after
> leading his army into battle, you know.
I had no idea!
--
JL
Sacha
> Sacha wrote:
>> Shades of Oklahoma (the musical) re sheep and cows, somehow! I love
>> roast lamb but hate it cold. To me it's then greasy and fatty. When
>> we have roast lamb, I always serve rosemary jelly with it, which IMO,
>> is far nicer than mint sauce or jelly, which are both very strong in
>> flavour. The mint sauce also turns the meat a weird shade of grey.
>> Tracklements have rosemary jelly and they sell online.
>> --
>
> I haven't had rosemary jelly before and it does sound lovely. I found a
> recipe which, when I have the opportunity, I will try. Most of the recipes
> seem to be for apple and rosemary jelly.
>
> http://www.greenchronicle.com/recipes/rosemary_jelly_recipe.htm
>
> Has anyone made any like this?
I've seen the recipes including apple in them so I imagine that's for
the pectiin.
--
--
Sacha
www.hillhousenursery.com
Exotic plants, shrubs & perennials
South Devon
graham
"Matthew Malthouse" <use...@calmeilles.co.uk> wrote in message
news:8n4rv4h9enjlb4c5j...@4ax.com...
> On Sun, 3 May 2009 13:24:06 +0100, "Ophelia" <Oph...@Elsinore.me.uk>
> wrote:
>
>> Matthew Malthouse wrote:
>> > On Sat, 02 May 2009 23:32:52 +0100, Dave <dave...@btopenworld.com>
>> > wrote:
>> >
>> >>
>> >> I have heard so much about how mutton is so much tastier than lamb, I
>> >> tried to track some down this year. My butcher explained that the
>> >> nearest he could get was 12 months after the previous lambing season
>> >> when they became 12 months old. (yearlings)
>> >
>> > That's hogget. And he isn't trying very hard.
>> >
>> > Round here I get mutton from halal butchers. If there's non local to
>> > you there might be something of use on
>> > http://www.muttonrenaissance.org.uk/ particularly this page:
>> > http://www.muttonrenaissance.org.uk/shopping.php
> think works with beef.
>
>
>
>
> venison. eg from the book "The New Cyclopaedia of Domestic Economy,
> and Practical Housekeeper", by Elizabeth Fries Ellet:
>
> A haunch or leg will be the most appropriate. The joint should be hung
> as long as it can be with safety, and dressed exactly like a haunch of
> venison, and served with the same sauces, but to make the taste more
> perfectly resemble that of venison it should, after having been hung
> to the turn, be skinned, and laid in a pan with vinegar and water; two
> parts of the former to one of the latter, not enough to cover it; put
> in a fagot of herbs, a clove of garlic, one or two bay-leaves, a
> spoonful of whole pepper, and a couple of onions cut in slices; let it
> soak three days, dry it well, hang it for a day and roast as venison.
> It may also be put into a stewpan with half a pint of gravy, and
> simmered four hours; serve with venison sauce.
>
> the stronger herbs like thyme and oregano. Don't bother with the
> hanging in the above.
>
> After a day or two in marinade roast like haunch of venison with a
> little of the marinade in the roasting pan but unlike Bambi it won't
> require any additional fat.
>
>
>
>
I saved this one when you posted it and happened to come accross it this
afternoon as I was thinning out saved posts.
Graham
For a while I've been tempted to do something with mutton because the
local butcher has it. Yesterday I did.
I had a quick look around the net for recipes but I just took general
ideas rather than following any one of them and I was influenced by
the cinnamon beef stew of a couple of months back. This is what I
came up with to feed six.
1 kilo diced mutton
12 shallots
12 button mushrooms
12 dried apricots
1 pint stock
Oil for frying
For the marinade
1 teaspoon star anise
1/2 teaspoon caraway seeds
2 sicks cinnamon
3 bay leaves
8 juniper berries, bruised
1/4 teaspoon ground cloves
1 teaspoon dried lemon grass
3 cloves of garlic finely shopped
1 onion, roughly shopped
black pepper
1 tablespoon olive oil
1 tablespoon dark soy sauce
1/2 tablespoon sherry vinegar
250 ml red wine.
Put the meat into a bowl, add the oil and mix round, chuck in the dry
ingredients, onion and garlic and mix. Add soy and sherry, mix and
press down (so it doesn't take too much wine). Pour over the wine,
cover and stand overnight somewhere cool or in the fridge.
Drain the meat and dry a little. Strain the marinade and reserve.
Rescue the bay and cinnamon and put into a casserole.
Peel and fry the shallots until nicely coloured, set aside.
Lightly flour the meat and fry to colour in batches, adding to the
casserole. Tip in the marinade liquid and top off with stock until
the meat is covered.
To cook one could do it on the stove top but I chose to bring it to
the boil and then put it in the oven at reg 1, 140C, 275F or perhaps
cooler (difficult to tell with my oven. Cook for... well as long as
you've got. This was in about 6 hours.
Periodically check the liquid level and top up if necessary.
45 mins before the end of cooking add the shallots, the mushrooms
halved and the dried apricots.
I served with buttered carrots, steamed broccoli and gratin of
potatoes with peccorino.
The rest of the menu was: starter; hake with ginger and spring onions
in filo pastry parcels. Pudding; cr�me br�l�e.
Matthew
Ophelia
Ahhh yes, of course! Does the one you buy list apples in the ingredients?
Is the one you buy, set? If not, does the preservation rely on sugar?
So many questions... so little time...:)
Matthew Malthouse
> Matthew, I'm always defending British cooking when I'm in an American
> newsgroup. I've taken the liberty of forwarding your birthday menu
> to that group so they can see what I mean.
You're welcome to. :)
Sacha
I'm going to look up the Tracklements jelly on their web site because I
can't remember if they include apple or not. But I've seen other
brands selling it as rosemary and apple jelly so perhaps the proportion
of apple in one or the other requires it being part of the name - or
somethiing. It's set but not a really 'hard' set, if you see what I
mean. It should be possible to make it at home though it's probably a
bit of a faff. And as one of our Citrus medicas has fallen off the
tree, I've got to have a go at Limoncello before I do any more
experimenting!
Ophelia
> I'm going to look up the Tracklements jelly on their web site because
> I can't remember if they include apple or not. But I've seen other
> brands selling it as rosemary and apple jelly so perhaps the
> proportion of apple in one or the other requires it being part of the
> name - or somethiing. It's set but not a really 'hard' set, if you
> see what I mean.
Is it 'set' like marmalade (for example) in which the set is achieved with
sugar?
It should be possible to make it at home though
> it's probably a bit of a faff. And as one of our Citrus medicas has
> fallen off the tree, I've got to have a go at Limoncello before I do
> any more experimenting!
Oh yes!! Important things first:) Do report back!
Sacha
> Sacha wrote:
>> I'm going to look up the Tracklements jelly on their web site because
>> I can't remember if they include apple or not. But I've seen other
>> brands selling it as rosemary and apple jelly so perhaps the
>> proportion of apple in one or the other requires it being part of the
>> name - or somethiing. It's set but not a really 'hard' set, if you
>> see what I mean.
>
> Is it 'set' like marmalade (for example) in which the set is achieved with
> sugar?
That depends - my last lot of marmalade had to be extracted from jars
with a chisel, the previous lot could have been eaten from a soup bowl!
But speaking generally, not *quite* as set as marmalade.
>
> It should be possible to make it at home though
>> it's probably a bit of a faff. And as one of our Citrus medicas has
>> fallen off the tree, I've got to have a go at Limoncello before I do
>> any more experimenting!
>
> Oh yes!! Important things first:) Do report back!
I will.
Ophelia
>> Is it 'set' like marmalade (for example) in which the set is
>> achieved with sugar?
>
> That depends - my last lot of marmalade had to be extracted from jars
> with a chisel, the previous lot could have been eaten from a soup
> bowl! But speaking generally, not *quite* as set as marmalade.
rofl
Dave
> On Sat, 02 May 2009 23:32:52 +0100, Dave <dave...@btopenworld.com>
> wrote:
>
>> I have heard so much about how mutton is so much tastier than lamb, I
>> tried to track some down this year. My butcher explained that the
>> nearest he could get was 12 months after the previous lambing season
>> when they became 12 months old. (yearlings)
>
> That's hogget. And he isn't trying very hard.
Perhaps, but he does sell very good venison :-)
He keeps it available most of the year, as he shoots it himself.
> Round here I get mutton from halal butchers.
There is one just slightly out of the town centre that I can try, when I
run down the stocks of lamb I have. At the moment I have lots of
yearling lamb in. I didn't think of trying halal butchers.
Dave
Dave
> British beer, and by that I mean dark beer (bitter, mild etc) has always
> been served at room temperatures like red wine, sherry and whisky.
> That's probably because we find it cold enough here without our
> beverages chilling us even further. But I guess the current generation
> who are used to heated, crowded, bars would prefer something chilled.
British beer should be served at 11 degrees C, not at room temperature.
I try a couple every lunch time and bend the landlords ear when it is
served at the wrong temperature. I even wind him up by taking in an
infrared thermometer :-)
> It gets increasingly harder to find beer served traditionally. Newer
> type bars chill all their beers.
That's because they have no taste, so to diguise the fact, they chill
them to the point that you could never tast anything at all.
Dave
Dave
But isn't there enough there to supply a town? :-)
Dave
Dave
> Well, I drink real ale and have done so all my adult life. I am not
> proud of the fact, nor am I ashamed but I do admit to preferring it to
> lager, except for the good quality continental ones.
I have not yet encountered a decent continental lager. They are sold too
cold for me. My local does sell them, but that is a story for another day.
> When we were
> students, I was the only girl articled clerk (they don't have articled
> clerks any more) and beer was much cheaper than spirits in those days,
> so it was drink beer or nothing. In my job, strangely, there are far
> more men than women, although there are far more women than there used
> to be. I therefore became used to beer and have liked it ever since.
>
>> not sexist at all. I couldn't do without them.
>>
> Your final sentence sounds very sexist to me but never mind - I still
> like you.
Is that in the way of 'You are awful, but I like you'? Was that Dick Emery?
> (Please don't take offence at that - I said something similar
> to someone else recently and a poster I thought was a friend in 'real
> life' dropped me like a stone, after a severe tirade in my direction. I
> don't want anything like that to happen again and shall certainly be
> more careful how I choose my friends in future.)
Count me in. My skin is far thicker than a rhino :-)
Almost all of the posters in this news group are great, it is only the
foul mouthed that get me down. I find yours, Sacha's, O's and Guisi's
posts very informative. Along with others, I must admit, before they
call me names
Right now, I have a shoulder of lamb, boned and rolled slow cooking in
the oven and it is beginning to make me feel hungry. Wife has just come
into this room to ask if I have checked it. I have left it in the oven
all night to slow cook before, so why I should check it after 3 hours, I
have no idea.
Going back to sexist, I am not the least bit racist either. At my local
real ale pub, there is an Kenian Indian and an Afghanistan escapee and
we like to wind up each other. They both have a very good sense of
humour, as do I.
Landlady was talking about her youngest son still wearing nappies at 2
years old at night and she came out with the statement that he was very
much like her husband and I bounced back with 'Why, does he still wear
nappies at night.'
I think he is going back to hospital in the morning to have the smile
removed from his face for having such a good bank holiday Monday again
in his pub.
Dave
Dave
> Dave wrote:
>> S Viemeister wrote:
>>> Dave wrote:
>>>> Mike.. . . wrote:
>>>>> On Fri, 01 May 2009 21:10:56 +0100, Dave wrote:
>>>>>> What are the major differences between our foods? I am thinking of
>>>>>> bacon, bread, the use of lamb and things like that.
>>>>>
>>>>> names for one thing! Americans seem to like over crispy bacon but your
>>>>> mission, if you choose to accept it, is to get them on real ale!
>>>>
>>>> BUT BUT BUT they are wimmin Mike.
>>>>
>>> And? Do women not drink real ale?
>>
>> Not very many in my real ale pub. A lot go the the stawberry flavoured
>> largar.
>>
> Sounds dreadful. People actually _want_ to drink that stuff?
Some drink something worse called Carling.
I've no speel chucker on my computer at the moment. Hence my spelling of
lager.
Grown men come in and order pints of it. I tasted it about 2 or 3 years
ago and it is definately not a mans drink.
Dave
Dave
> On Sun, 03 May 2009 17:12:13 +0100, Dave wrote:
>
>> Not very many in my real ale pub. A lot go the the stawberry flavoured
>> largar.
>
>
>> not sexist at all. I couldn't do without them.
>
Nice of you to offer, I am feeling very run down at the moment ;-)
Dave
Dave
> On Sun, 03 May 2009 00:09:56 +0100, Dave wrote:
>
>> BUT BUT BUT they are wimmin Mike.
>
I know that Rumpole of the Baily invented that. I invented my own.
SWTSMBO
She Who Thinks She Must Be Obeyed
Dave
Sorry June