this Befuddling English Language (fwd)
Mirjam Bruck-Cohen
(and watch your spell checker go nutz on this one)
1)ย ย The bandage was wound around the wound.
2)ย ย The farm was used to produce produce.
3)ย ย The dump was so full that it had to refuse more refuse.
4)ย ย We must polish the Polish furniture.
5)ย ย He could lead if he would get the lead out.
6)ย ย The soldier decided to desert his dessert in the desert.
7)ย ย Since there is no time like the present, he thought it was time to present the present.
8)ย ย A bass was painted on the head of the bass drum.
9)ย ย When shot at, the dove dove into the bushes.
10) I did not object to the object.
11) The insurance was invalid for the invalid.
12) There was a row among the oarsmen about how to row.
13) They were too close to the door to close it.
14) The buck does funny things when the does are present.
15) A seamstress and a sewer fell down into a sewer line.
16) To help with planting, the farmer taught his sow to sow.
17) The wind was too strong to wind the sail.
18) After a number of injections my jaw got number.
19) Upon seeing the tear in the painting I shed a tear.
20) I had to subject the subject to a series of tests.
21) How can I intimate this to my most intimate friend?
Let's face it.... English is a crazy language.
There is no egg in eggplant nor ham in hamburger; neither apple nor pine in pineapple.
English muffins weren't invented in England nor French fries in France.
Sweetmeats are candies while sweetbreads, which aren't sweet, are meat.
We take English for granted. But if we explore its paradoxes, we find that: quicksand works slowly, boxing rings are square and a guinea pig is neither from Guinea nor is it a pig. And why is it that writers write but fingers don't fing, grocers don't groce and hammers don't ham? If the plural of tooth is teeth, why isn't the plural of booth beeth?
If you have a bunch of odds and ends and get rid of all but one of them, what do you call it?
In what other language do people recite at a play and play at a recital?
Ship by truck and send cargo by ship?
Have noses that run and feet that smell?
How can a slim chance and a fat chance be the same, while a wise man and a wise guy are opposites?
You have to marvel at the unique lunacy of a language in which your house can burn up as it burns down, in which you fill in a form by filling it outย and in which an alarm goes off by going on.
English was invented by people, not computers, and it reflects the creativity of the human race (which, of course, isn't a race at all).ย That is why, when the stars are out, they are visible, but when the lights are out, they are invisible.
Nathalie
news:Pine.PCW.3.96.1010829032622.6391D-
>200...@p45.haifa6.actcom.co.il...
> Let's face it.... English is a crazy language.
Yup...
> There is no egg in eggplant nor ham in hamburger; neither apple nor pine
in pineapple.
> English muffins weren't invented in England nor French fries in France.
> Sweetmeats are candies while sweetbreads, which aren't sweet, are meat.
You forgot one...
Minced meat and mincemeat... :-)))
(Still my DH always picks up the wrong one to this day...)
--
Nathalie Forster - Needlework Designer & Web Developer
http://www.craft-searcher.com/nathaliesdesigns/index.html
Commercial Information at http://www.ndmdc.com
Visit Craft-Searcher today! http://www.craft-searcher.com
Teri George
<nathalie...@ndmdc.com> wrote:
>Minced meat and mincemeat... :-)))
The original recipes contained (and some still do contain) minced beef
and beef suet.
I've actually made a meat version of mincemeat pie, and thought it was
wonderful! Reminded me of some of the Asian Indian dishes.
Yum!
Teri ~~ New designs and a new freebie up at CraftSoft!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://www.craftsoft.com
Nathalie
news:pe6potg4gp94r0rtm...@4ax.com...
> I've actually made a meat version of mincemeat pie, and thought it was
> wonderful! Reminded me of some of the Asian Indian dishes.
>
> Yum!
I agree...
My grandmother always cooked both versions... I loved the meat version as
well...
But then again, I also love asian food a lot as I grew up on that...
Well... that and authentic dutch pancakes... yummy!!!!!!!!!!
:-)))))))))))))
Kim Brown
>
> On Wed, 29 Aug 2001 04:40:13 +0100, "Nathalie"
> <nathalie...@ndmdc.com> wrote:
>
> >Minced meat and mincemeat... :-)))
>
> The original recipes contained (and some still do contain) minced beef
> and beef suet.
>
> I've actually made a meat version of mincemeat pie, and thought it was
> wonderful! Reminded me of some of the Asian Indian dishes.
>
> Yum!
>
> Teri ~~ New designs and a new freebie up at CraftSoft!!
'ang on a minute! What's the difference between minced meat and
mincemeat??? AFAIK, they're both what others call 'ground beef'!
The way to make a 'mincemeat pie' (or 'mince pie' or 'meat pie') is to
brown a heap of minced beef in a frypan along with some onion, mushroom,
mixed herbs, worcerstershire sauce and a shlurp of red wine. You can
toss in some beef stock powder for added taste - or not. Chuck in a
handful of plain flour for thickening and cook until well-done. Have a
pie-dish ready, lined with shortcrust pastry on the bottom and with some
puff pastry ready for the 'lid'. Assemble pie and cook until golden
brown (can brush surface of pastry with milk or cream for effect). You
can do all sorts of variations on this theme, but the principle remains
the same! (NB. Any Spaghetti Bolognese recipe works pretty well as
'mince pie' filling, so long as you keep it thickish).
Now, sitting back with hands folded in the scant remains of my lap -
what do *you* call 'mince'????
--
Trish {|:OI}
Newcastle, NSW, Australia
KDLark
>'ang on a minute! What's the difference between minced meat and
>mincemeat??? AFAIK, they're both what others call 'ground beef'!
In America, there's a big difference.
"Mincemeat" pies don't have to have any actual "meat" in them. The do have
apples and raisins and lots of spices, all chopped fine. It's a sweet pie, a
dessert item, usually only eaten (in my neck of the woods) around Thanksgiving
and Christmas. They can (as Teri says) include meat, but the recipe my mother
used didn't.
We don't have "minced meat" over here. We have "hamburger" and "ground beef."
I remember reading a novel about two English kiddies who were taking care of a
lost dog in secret (for some reason, they thought it was a fox) and they were
feeding it "mince." I really felt sorry for that poor dog, until I found out
what it was actually eating!
Katrina L.
emars
>
> Teri George wrote:
> >
> > On Wed, 29 Aug 2001 04:40:13 +0100, "Nathalie"
> > <nathalie...@ndmdc.com> wrote:
> >
> > >Minced meat and mincemeat... :-)))
> >
> > The original recipes contained (and some still do contain) minced beef
> > and beef suet.
> >
> > I've actually made a meat version of mincemeat pie, and thought it was
> > wonderful! Reminded me of some of the Asian Indian dishes.
> >
> > Yum!
> >
> The way to make a 'mincemeat pie' (or 'mince pie' or 'meat pie') is to
> brown a heap of minced beef in a frypan along with some onion, mushroom,
> mixed herbs, worcerstershire sauce and a shlurp of red wine.
(NB. Any Spaghetti Bolognese recipe works pretty well as
> 'mince pie' filling, so long as you keep it thickish).
>
> Now, sitting back with hands folded in the scant remains of my lap -
> what do *you* call 'mince'????
> --
> Trish {|:OI}
> Newcastle, NSW, Australia
What we call mincemeat pie over here across the big pond is a dessert
pie, often associated with holidays such as Thanksgiving and Christmas.
I believe it dates back at least to Pilgrim times and may have been a
way of creating something festive from foods available in the winter.
I don't have a recipe in front of me at the moment, but my taste buds
remind me that it is made with diced and macerated fruits, something
acid (vinegar?), sugar (not too much), and spices. Lots of raisins,
apples, etc. It has a delightfully assertive flavor and aroma. It used
to be put up in jars in home kitchens, and it often did contain small
amounts of minced meat and/or suet, which sort of disappeared into the
melange.
I don't know whether many people still make it at home, since it is
readily available (good quality) in the supermarkets, either in glass
jars -- ready to use -- or dried in a box -- needing simmering to reconstitute.
If you're really interested in trying this, I'll hunt up a recipe. It is
one of my favorites, as you no doubt guessed, partly because it makes
such a lovely scent in the kitchen.
Emily
Liesch
Mincemeat (one word) is a mixture of currants, raisins, sugar, apples,
candied peel (from citrus fruits), etc., used in pies. Mincemeat (one word)
also means to destroy utterly in an argument. Sue made mincemeat of David's
excuse for being late.
Rita Liesch
"Kim Brown" <kawb...@ozemail.com.au> wrote in message
news:3B8CC308...@ozemail.com.au...
Dr. Brat
Nathalie wrote:
> Well... that and authentic dutch pancakes... yummy!!!!!!!!!!
> :-)))))))))))))
Hi Nathalie,
We were having a discussion on another group about dutch pancakes
and no one knew exactly what they were or why they were called
dutch pancakes (as our resident Dutchman insisted that they don't
have pancakes in the Netherlands). Can you tell me what a dutch
pancake is and how to make one?
Thanks!
Elizabeth in Salem, MA
--
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
The most important thing one woman can do for another is to illuminate
and expand her sense of actual possibilities. -Adrienne Rich
*~*~*~*~*~*~*~*~*~*~the best revenge is living well~*~*~*~*~*~*~*~*~*~*~
Sonya Cirillo
can see even
when it contains meat, it is still intended to be dessert. Many of the
larger stores
will have both mincemeat that contains meat and the 'fake' mincemeat
that seems to be
more popular nowdays. <seriously after sitting down to turkey, ham or
roast for Thanksgiving
and/or Christmas dinner why have meat in your dessert too?????> :)
Title: Old-Fasioned Mincemeat Pie
9 inch Double crust pastry*
1 1/4 lb. beef shoulder or bottom round, cut into 1" cubes
1 cup apple cider
4 tart cooking apples, pared, cored, finely chopped
1 1/4 cup plus 2 Tbsp sugar
2 1/2 cup dried currants
2 1/2 cup dark raisins
8 oz mixed candied orange and lemon peel, finely diced
1 stick butter
1 lb sour cherry preserves
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 can (16-oz) sour cherries packed in water, drained, with 1/2
cup liquid reserved
*Use your favorite recipe.
Heat beef shoulder and 1/2 cup cider in large Dutch oven to
boiling, reduce heat
and simmer covered until meat is tender when pierced with a fork,
about 20 minutes.
Remove meat to work surface, coarsely chop and return to pan.
Stir all remaining
ingredients except drained canned cherries into meat. Heat to
simmering. Cook
uncovered, stirring occasionally, over low heat until very thick,
about 1 and 1/2 hours.
Stir in cherries and remove from heat.
Refrigerate in container or jar with tight-fitting lid at least
one week before using.
Mincemeat will keep in refrigerator up to three weeks or freezer
up to three months.
Put mincemeat into an unbaked pie shell and put pastry on top and
crimp edges and
poke several holes in top pastry.
Brush top with cream and sprinkle with sugar.
Bake 40 minutes at 340 degrees.
You may need to protect edges of crust the last 15 to 20 minutes
to keep from becoming
too brown. Serve warm/hot with ice cream or whipped cream on top.
Nathalie
news:20010829071928...@mb-mc.aol.com...
> I remember reading a novel about two English kiddies who were taking care
of a
> lost dog in secret (for some reason, they thought it was a fox) and they
were
> feeding it "mince." I really felt sorry for that poor dog, until I found
out
> what it was actually eating!
What was it eating then???????
But then... talking about dogs... Why do we have "hot dogs"... LOL
(This disecting english language very good... it helps those whose first
language is not english understand those whose first language is english...)
Susan G Capps, PhD
I've never made a mincemeat pie. But according to "Fannie Farmer" (American
version)... The pie is MINCE PIE and is a pastry 2-crust pie filled w/ 1
pint of mincemeat -- 2 recipes for mincemeat:
#1... chopped lean beef, chopped beef suet, dk brown sugar, molasses, cider,
currants, raisins, citron, apples, brandy, cinnamon, mace, cloves, nutmeg,
allspice, salt
#2... suet, apples, dk brown sugar, currants, gold raisins, raisins, candied
lemon peel, candied orange peel, citron, lemon rind, lemon juice, cinnamon,
nutmeg, mace allspice, brandy
We have a close friend who loves #2. Uses it for pies, tarts, cookies (I
have a cooky recipe) -- but I've never tasted either #1 or #2. You can buy
the fruit version bottled here in the US, it's around all year, but very
prominent during the Thanksgiving/Christmas season.
Susan in Indiana
"Kim Brown" <kawb...@ozemail.com.au> wrote in message
news:3B8CC308...@ozemail.com.au...
Nathalie
news:9mijgv$ofh$1...@slb6.atl.mindspring.net...
> also means to destroy utterly in an argument. Sue made mincemeat of
David's
> excuse for being late.
So if one said:
" I made mincemeat of that stitch work"... what does that mean???
Does it mean:
a) frogged a stitch work...
b) ruined a stitch work...
c) chopped up a stitch work...
d) all of the above...
e) none of the above...
The meaning with the most votes wins... LOL
Kim Brown
>
> Hi Trish:
>
> Mincemeat (one word) is a mixture of currants, raisins, sugar, apples,
> candied peel (from citrus fruits), etc., used in pies. Mincemeat (one word)
> also means to destroy utterly in an argument. Sue made mincemeat of David's
> excuse for being late.
>
> Rita Liesch
Ahhhhh! I see! I think we've actually done this one before, haven't we?
What you call 'mincemeat', I call 'fruit mince' or 'mixed dried fruit'.
I just remembered, we also do 'sausage mince', which is beef or pork
ground down almost to a paste. It has various quantities of fat, meal
and spices added to it for making sausages. These days, butchers case
their sausages in *plastic* sausage casings. Proper butchers used to
case their sausages correctly in genuine intestines! LOL!
Thanks for that, Rita! ;->
Nathalie
news:3B8CD76B...@mindspring.com...
> We were having a discussion on another group about dutch pancakes
> and no one knew exactly what they were or why they were called
> dutch pancakes (as our resident Dutchman insisted that they don't
> have pancakes in the Netherlands). Can you tell me what a dutch
> pancake is and how to make one?
Well... the main reason, is unless they are made the dutch way, they are NOT
real pancakes... And they do indeed have pancakes in Netherland... I spend
almost every saturday going with my two best friends and my mother to my
favourit pancake place... I also remember going to a "posh" pancake place
with my mother and father... I took my DH on our honeymoon to no less then
two different pancake outlets... (Well at least I know there are places in
Amsterdam you can go and eat pancakes...) And when are going to visit
Netherland some time next year, we are going to eat out to pancakes again...
So you are mis-informed about pancakes on that note...
What is a dutch pancake?? These pancakes are served on plates with a
diameter of about 2 feet across (that is how I remember them from ALL my
times eating out to have pancakes)... Yes you read that right...
As for the batter, I will need to dig out my dutch cookery book... When I
find it, I will post the recipe here immediately, so keep your eye out for
it...
How is it cooked?? Well the way I remember from the restaurants, is that
they got the HUGE hot cooker... They wack a lump of butter on it, melt it
quickly, and then with an all mighty big soup spoon poor out enough to make
your 2 foot diameter pancake...
Now this part is not for the hungry readers among you...
On the pancake you could choose what you wanted as toppings... My personal
favourite that I remember to this day, is ham, dutch bacon (called "spek"),
cheese and pineapple rings, with dribblings of honey, a sprinkling of
raisins and a masses and masses of icing sugar.
or...
slices of banana with chocolate sauce and honey...
or...
peach slices with toasted almond slivers and tonnes of icing sugar...
or...
a hearty one... ham, dutch bacon (spek) and whole almonds and tonnes of
icing sugar... no not totally hearty... LOL
Have got you watering now????????? Are you on the phone booking a ticket to
Amsterdam???? LOL LOL LOL LOL
Anyway, you can have all sorts of different toppings to your liking... I
know that there is somewhere in London, a restaurant that serves (or served)
pancakes the genuine dutch way in every way... from the batter to the
plates... I have been there twice (my DH found it accidentally one day years
ago)... I cannot recall where it is located anymore or whether they are
still around... I suppose a seach for pancake restaurant on a search engine,
you'd find it...
From friends I have also heard rumours of the existance of two genuine
pancake restaurants in New York, but I cannot confirm this...
As soon as I find the recipe I will post it...
Tia Mary-remove nekoluvr to reply
>Date: 8/29/2001 7:46 AM Eastern
>So if one said:
>" I made mincemeat of that stitch work"... what does that mean???
>Does it mean:
>a) frogged a stitch work...
>b) ruined a stitch work...
>c) chopped up a stitch work...
>d) all of the above...
>e) none of the above...
It could be "d" but I would have to go with "B" as a more practical meaning.
When you say you made mincemeat of something doesn't mean you have to actually
mince or chop it. It "does" mean you have destroyed it -- either physically or
esthetically, etc. It really depends on the actual "thing" you are talking
about. "I made mincemeat of those vegetables" would mean you chopped them up
into teensy, tiny pieces -- veggies are usually cut up. "I made mincemeat of
my speech in class today" means you screwed up big time and gave a disastrously
horrible speech.
Now -- here comes the fun part for those who speak English as a second
language. It's trying to get from mincemeat = finely chopped meat to
mincemeat = cutting something up really small to
mincemeat = destroying something completely.
Can you make that progression in your mind? I can explain it but it would be
better done in e-mail :-))).
This is one of the reasons I studied Interculatural Communication at
University. I enjoy knowing why we say the things we say (in English) and then
expalining it to those who speak English as a second language. Had to explain
"He's a babe" to one of my Japanese Homestay students! Her host-sister had
said it about one of the Host-Fathers who was young and *really* cute. Boy --
was that fun -- LOLOL! CiaoMeow >^;;^<
.
PAX, Tia Mary >^;;^<
Angels can't show their wings on earth but nothing was ever said about their
WHISKERS!!
Nothing is complete without a few cat hairs!
Visit my albums @ http://www.picturetrail.com Username is tiamary (no caps,
no spaces)
Ruth409028
>case their sausages correctly in genuine intestines! LOL!
>
That's what we did on the place my dad was an overseer (second boss as opposed
to owner) when hog killing time came around. The small intestines were the
ones he kept back and the workers on the place cleaned them out really good and
they were pushed onto the long tube on the sausage grinder. Yummy!! Frances
Take Jacques out before replying.
Tia Mary-remove nekoluvr to reply
>Have got you watering now???
Since we are discussing language and stuff I will take this opportunity to say
that the English phrase you are looking for is "Is your mouth watering yet"
:-))). And YES -- it's like Niagra falls in my mouth after reading this --
LOLOL! Haven't had my b-fast yet either <VBG> CiaoMeow >^;;^<
Mike Sabo
>
Just covered this in homeschooling my 5 year old.
The term "hot dog" was coined in 1901 at the New York Polo
Grounds. One cold April day, concessionaire Harry Stevens
(company still in business) was losing money with Ice Cream and
ice cold soda. He sent his salesman out to buy up all the dachshund
sausages they could find, and an equal number of rolls. In less
than an hour his vendors were hawking "hot dogs" from portable
hot water tanks with "They're red hot! Get your dachshund sausages
while they're red hot!" In the press box, sports cartoonist Tad Dorgan
was nearing his deadline and desperate for an idea. Hearing the
vendors, he hastily drew a cartoon of barking dachschund sausages
nestled warmly in rolls. Not sure how to spell "dachshund" he simply
wrote "hot dogs!" The cartoon was a sensation -- and the term
"hot dog" was born.
This came from Harry Stevens website. Let me find it and I will
send it off for you all.
...ahh the powers of curiosty ;-}
Sharon
St. Louis
Linda D.
>news:3B8CD76B...@mindspring.com...
>> We were having a discussion on another group about dutch pancakes
>> and no one knew exactly what they were or why they were called
>> dutch pancakes (as our resident Dutchman insisted that they don't
>> have pancakes in the Netherlands). Can you tell me what a dutch
>> pancake is and how to make one?
On Wed, 29 Aug 2001 13:15:29 +0100, "Nathalie"
<nathalie...@ndmdc.com> wrote:
>Well... the main reason, is unless they are made the dutch way, they are NOT
>real pancakes... And they do indeed have pancakes in Netherland...
><snipped>
>What is a dutch pancake?? These pancakes are served on plates with a
>diameter of about 2 feet across (that is how I remember them from ALL my
>times eating out to have pancakes)... Yes you read that right...
><snipped>
>As soon as I find the recipe I will post it...
>Nathalie Forster
What I've had as Dutch Pancakes translated from Dutch to mean
"3 (or was that 5) in a pan". They were approx. the size of English
crumpets and were filled with diced apple and raisens and fried in a
bit of oil in a frying pan. A Dutch friend of mine used to make them
when I went to her home for lunch. Yet, when I went to Holland I
could not find a restaurant that served them anywhere :(
take care, Linda :)
Vancouver Island, bc.ca :) (remove 'nospam' to reply)
Nathalie
message news:20010829091950...@mb-df.aol.com...
> >From: "Nathalie" nathalie...@ndmdc.com
>
> >Have got you watering now???
>
> Since we are discussing language and stuff I will take this opportunity to
say
> that the English phrase you are looking for is "Is your mouth watering
yet"
> :-))). And YES -- it's like Niagra falls in my mouth after reading
this --
> LOLOL! Haven't had my b-fast yet either <VBG> CiaoMeow >^;;^<
You see what I mean... I was thinking "pancake, pancake, pancake" too much
to pay attention to what I was writing...
Oh... and I forget the essential dessert pancake...
... with cherries, raspberries and sliced peaches... with dollops of freshly
scooped vanilla ice cream... sprinkled over with grated chocolate and
dribbles of hot unadulterated delicious chocolate sauce...
:-)))))))))
Nathalie
news:3B8CF6D2...@accessus.net...
> > But then... talking about dogs... Why do we have "hot dogs"... LOL
>
> Just covered this in homeschooling my 5 year old.
>
> The term "hot dog" was coined in 1901 at the New York Polo
> Grounds. One cold April day, concessionaire Harry Stevens
> (company still in business) was losing money with Ice Cream and
Ta!!!!!!!!!
Very informative...
G. Romilly Goodfellow
news:9milgp$250n7$1...@ID-80128.news.dfncis.de...
> But then... talking about dogs... Why do we have "hot dogs"... LOL
If I remember correctly, we have "hot dogs" thanks to a cartoonist at a
baseball game in New York, who saw the humor in a food shaped like a
dachsund. :) Hence, a picture of a dachshund in a bun, or a "hot dog".
Or not. I found this tidbit on the hot dog history site
(http://www.hot-dog.org/hd_history.htm). Yes, there is one. Good grief!
"Another story that riles serious hot dog historians is how term "hot dog"
came about. Some say the word was coined in 1901 at the New York Polo
Grounds on a cold April day. Vendors were hawking hot dogs from portable hot
water tanks shouting "They're red hot! Get your dachshund sausages while
they're red hot!" A New York Journal sports cartoonist, Tad Dorgan, observed
the scene and hastily drew a cartoon of barking dachshund sausages nestled
warmly in rolls. Not sure how to spell "dachshund" he simply wrote "hot
dog!" The cartoon is said to have been a sensation, thus coining the term
"hot dog." However, historians have been unable to find this cartoon,
despite Dorgan's enormous body of work and his popularity.
Kraig, and other culinary historians, point to college magazines where the
word "hot dog" began appearing in the 1890s. The term was current at Yale in
the fall of 1894,when "dog wagons" sold hot dogs at the dorms. The name was
a sarcastic comment on the provenance of the meat. References to dachshund
sausages and ultimately hot dogs can be traced to German immigrants in the
1800s. These immigrants brought not only sausages to America, but dachshund
dogs. The name most likely began as a joke about the Germans' small, long,
thin dogs. In fact, even Germans called the frankfurter a "little-dog" or
"dachshund" sausage, thus linking the word "dog" to their popular
concoction. "
--
G. Romilly Goodfellow
Golden Circle Designs
"Cat fur? what cat fur? Ohhhh. That's creative use of specialty fibers..."
PaulaB
Hi, Trish...the way DGM always made mincemeat pie was to brown a
little stew-type beef (chopped up finely) with just a few onions (or
not, as she felt like it) and when it was nicely browned, toss in
several peeled and chopped apples, a handful of raisins, and maybe
some secret ingredients?! (No wine or liquors for her, though) and
simmer until you can smell it from outside the house, in the fall, of
course, when there are no windows open. Heavenly!! Her pie crusts
were always the absolute best, too - pork lard did the trick. (I
always handle mine too much and they get tough.) What a memory!! I'm
drooling profusely. Paula B.
Nathalie
news:3b8cf6a0.749709@news...
> What I've had as Dutch Pancakes translated from Dutch to mean
> "3 (or was that 5) in a pan". They were approx. the size of English
> crumpets and were filled with diced apple and raisens and fried in a
> bit of oil in a frying pan. A Dutch friend of mine used to make them
Those are the babies... LOL
> when I went to her home for lunch. Yet, when I went to Holland I
> could not find a restaurant that served them anywhere :(
I will need to locate some Pancakes Houses (or in Dutch "Pannekoek Huis")
then as well... :-))))
Cindy Archer
<News@[127.0.0.1]> wrote:
Chris,
Here's another version of the secondary (verb) definition, with a
little less stereotyping thrown in:
mince (v.i.) 1. to walk or move with short, affectedly dainty steps.
Goodness knows, no one's got a monopoly on mincing ...
:-)
Cindy Archer
Houston, Texas, USA
Board-certified Fag Hag and part-time watchdog
>
>>Now, sitting back with hands folded in the scant remains of my lap -
>>what do *you* call 'mince'????
>
>Noun: short form of minced meat i.e ground up cow parts
>
>Verb: the perambulatory affectation displayed by certain male members of
>
> the gay community.
>
>Chris
>--
>Christine-Ann Martin
>{a veggie for 20+ years}
Lyn
> 'ang on a minute! What's the difference between minced meat and
> mincemeat??? AFAIK, they're both what others call 'ground beef'!
Mincemeat being the sickly-sweet filling for mincemeat pies, usually served
up near the end of December every year, along with extra-heavy (full of
calories) cake/sweets/anything else you don't normally eat!
Lyn
---
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Elizabeth
> Now, sitting back with hands folded in the scant remains of my lap -
> what do *you* call 'mince'????
Well, yes, we in the US do use 'ground beef' for British/OZ/etc.
'mince'.
But 'mince (or mincemeat) pie' is a dessert (or should that be
'pudding'?) usually associated with the Christmas season. As usually
made these days, the filling is mostly fruit (apples and
raisins/sultanas for the most part) heavily seasoned with spices.
'Mincemeat' by itself refers to this filling, which you can buy in
jars or a compressed form which requires adding water.
However, when 'mince/mincemeat/minced pie' was first developed, in the
Middle Ages, it did have meat in it. It was also frequently baked in
a rectangular form, with a lattice top, and represented the Christ
Child in his swaddling-clothes, laying in the manger. The spicing,
and often the inclusion of wine or ale in a homemade version, date
back to that time, and the heavy spicing is why people are saying it
reminds them of East Indian food.
I have two all-time favorite recipes. The all-fruit one is from Anne
Willan's Pies and Tarts book, and uses only fresh fruit; my
mincemeat-hating Mom will even eat this one. The other has cooked and
shredded venison in it, which seems to me rather appropriate for a
'medieval' recipe. (No, I don't hunt; we can get farm-raised venison
in the grocery store - albeit a fancy one - around here.)
-- Elizabeth
Teri George
<kawb...@ozemail.com.au> wrote:
>'ang on a minute! What's the difference between minced meat and
>mincemeat??? AFAIK, they're both what others call 'ground beef'!
Well, in the US there is no 'minced meat', it's simply called
hamburger or ground beef or ground chuck. (DH, the Canadian, still
can't get used to my calling ground beef "hamburger". He says that
hamburger is a sandwich, not a type of meat.)
>The way to make a 'mincemeat pie' (or 'mince pie' or 'meat pie') is to
>brown a heap of minced beef in a frypan along with some onion, mushroom,
>mixed herbs, worcerstershire sauce and a shlurp of red wine.
Okay. In my high school years, I lived in an Italian neighborhood.
They had a delicious "meat pie" that sounds very similar to that. Of
course, being Italian it had a light tomato sauce on it.
>Now, sitting back with hands folded in the scant remains of my lap -
>what do *you* call 'mince'????
"Mince", by that name, doesn't exist as a meat in the US. It's only a
verb, to mince: to cut up into small pieces.
Teri ~~ New designs and a new freebie up at CraftSoft!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://www.craftsoft.com
Teri George
wrote:
> What I've had as Dutch Pancakes translated from Dutch to mean
>"3 (or was that 5) in a pan". They were approx. the size of English
>crumpets and were filled with diced apple and raisens and fried in a
>bit of oil in a frying pan. A Dutch friend of mine used to make them
>when I went to her home for lunch. Yet, when I went to Holland I
>could not find a restaurant that served them anywhere :(
I've had recipes for Dutch pancakes for about 20 years. The ones I've
had are HUGE, bigger than a dinner plate things, that are cooked in
the oven in a pie pan. The batter is thin and they get really big.
I've usually eaten them with a sprinkling of powdered sugar and some
lemon juice (but Nathalie's suggestions sound much better!).
Anyhow, I found this website in Google. There's a Pancake Bakery
right in downtown Amsterdam.
They have a short history lesson of Dutch pancakes there, too.
JennyWren
The Wren
Mirjam Bruck-Cohen
But maybe you thought about this special small ones called
Poffertje Tiny pncakes that puff a bit ,,, hummmmmm /
mirjam,
Mirjam Bruck-Cohen
mirjam
Nathalie
news:3b8d024...@news.actcom.co.il...
> Pancake is Pannenkoek,
> But maybe you thought about this special small ones called
> Poffertje Tiny pncakes that puff a bit ,,, hummmmmm /
You spell it pannekoek... without the "n"... sorry... (says so on page 358
of my English-Dutch dictionary that dubblechecked)...
And the small ones are indeed poffertjes...
But I still will call them what I called them when I was young... which
"baby pancakes"... LOL
Actually... poffertjes are cooked in a pan with little separated dips in it
that resemble a muffin dish (or equivalent...)
Mark Robinson
>
> into teensy, tiny pieces -- veggies are usually cut up. "I made mincemeat of
> my speech in class today" means you screwed up big time and gave a disastrously
> horrible speech.
Slight disagreement, here. In my neck of the woods, "to make mincemeat
of" means to be victorious in battle (i.e. to make mincemeat of your
opponent). So, for example, a TV interviewer could "make mincemeat of"
a polititian. To make mincemeat of your speech would, I suppose,
imply that you'd "beaten" your speech - i.e. you'd given a good one,
but it would rarely be used.
Oh, and the pies made using mincemeat are "mince pies" not "mincemeat
pies". Hence the appallingly bad joke "What does James Bond eat at
Christmas?" "Minced Spies".
Cheers
mark-r
Tandem Cottage (Ignore the .sig, that's the day job!)
http://www.tandem-cottage.co.uk
--
Image Engineering and Neural Computing
Department Of Electrical Engineering And Electronics
UMIST, PO Box 88, Manchester, M60 1QD, UK
Nathalie
news:cd520a6f.01082...@posting.google.com...
> But 'mince (or mincemeat) pie' is a dessert (or should that be
> 'pudding'?) usually associated with the Christmas season. As usually
> made these days, the filling is mostly fruit (apples and
Talking about christmas... has everyone made up the christmas wishlist yet??
Mark Robinson
> Noun: short form of minced meat i.e ground up cow parts
Except when a qualifier is applied - "mince" is ground up Daisy parts,
"lamb mince" is, clearly, ground up Shawn parts.
One shudders to think which bits actually get ground up - presumably
the bits that the cat food factory and MacDonalds rejected :-P
Cheers
mark-r
Nathalie
news:f94qot88g3nn1apr9...@4ax.com...
> Anyhow, I found this website in Google. There's a Pancake Bakery
> right in downtown Amsterdam.
>
> http://www.pancake.nl/
>
> They have a short history lesson of Dutch pancakes there, too.
Oh oh oh... guess what... THIS is the one of the ones I went to on my
honeymoon...
:-)))))))))))))))))))))))))))))))
Nathalie
> And the small ones are indeed poffertjes...
And you also got "flensjes" as well...
Nathalie
news:f94qot88g3nn1apr9...@4ax.com...
> > Anyhow, I found this website in Google. There's a Pancake Bakery
> > right in downtown Amsterdam.
And my DH reminded me what the pancake place in London is called... It is
"My Old Dutch" and it is located at 131-132, High Holborn, London, WC1V 6PS,
Tel No: (+44) 20 8567 4486.
Mirjam Bruck-Cohen
Prisma Engels Nederlands , published 1996, says on page 294 ,
pancake=pannenkoek
Shall we let the dictionaries work it out :>:>:>:>
>And the small ones are indeed poffertjes...
>But I still will call them what I called them when I was young... which
>"baby pancakes"... LOL
Nathalie
> Sorry Nathalie But
> Prisma Engels Nederlands , published 1996, says on page 294 ,
> pancake=pannenkoek
I also checked on this website for their translation of "pancake" into
dutch... it said pannekoek as well...
http://www.onelook.com/
Anyway... I do think (for the benefit of our dutch language students <VBG>
here reading it, Mirjam...), that I should clarify a little grammar quirk in
the dutch language... (as I learned at primary school)...
The word "pannekoek" (pancake) is made up of two words: "pan" and "koek".
"Pannekoek" is thus spelled the way I did for the following reason. To join
the two parts of the longer word, you need to modify the the way the word
behaves... "pannekoek" means (sort of) "koek van the pan"... To say that in
the way it should written (i.e. pannekoek), you need to add an "e" after
"pan"... BUT dutch grammar says that "pane-koek" (dash added to distinguish
the joined words) is not correct and therefore you need to add another
"n"... and so you arrive at pannekoek...
And what a hellish time I had at 10 years old learning all the grammar as
well...
Oh and when I came to the UK, I sat a GCSE (also known as O-level) and
passed the exam... I have a GCSE in English and achieved that one year after
I came to the UK...
Teri George
<nathalie...@ndmdc.com> wrote:
>Elizabeth <Elizabet...@uclalumni.net> wrote in message
>news:cd520a6f.01082...@posting.google.com...
>> But 'mince (or mincemeat) pie' is a dessert (or should that be
>> 'pudding'?) usually associated with the Christmas season. As usually
>> made these days, the filling is mostly fruit (apples and
>
>Talking about christmas... has everyone made up the christmas wishlist yet??
Christmas wish list? Geesh, I'm still waiting to have a summer
vacation!!
(*sigh* Well, maybe a fall vacation...)
Tia Mary-remove nekoluvr to reply
>Slight disagreement, here. In my neck of the woods, "to make mincemeat
>of" means to be victorious in battle (i.e. to make mincemeat of your
>opponent)
HMMM -- not really a disagreement if you consider the context of the
sentence. This side of the pond, using the term "mincemeat" for something
other than the pie can be either good or bad, depending on how it is used in
the sentence AND your tone of voice. Making "mincemeat" of an opponent is
considered a positive thing -- you overcame the opponent. Making mincemeat out
of a speech is a negative thing.
The verb "to mince" means to cut or chop up into tiny bits (and yes, I looked
it up in the dictionary just to be on the safe side for you pickers of nits)
or, in the vernacular (this side of the pond remember), to demolish or destroy
or "chop into tiny bits". This is a good thing to do ( figueratively speaking
of course) to an opponent. This is NOT a good thing to do to a speech -- well,
normally that is :-)).
The vernacular is what causes the trouble. Those of us who speak different
variations of the same language -- UK English, American English (of which there
are numerous variations) and OZ English -- misunderstand one another a lot of
the time. Imagine what it is like for people who speak English as a second
language!!! Poor folks have two stirkes against them at the very start. Then,
if they have learned English from someone who *also* speaks it as a second
language -- well, the obstacles have the potential to be almost overwhelming!!
CiaoMeow >^;;^<
.
PAX, Tia Mary >^;;^<
Angels can't show their wings on earth but nothing was ever said about their
WHISKERS!!
Nothing is complete without a few cat hairs!
Visit my albums @ http://www.picturetrail.com Username is tiamary (no caps,
no spaces)
Nathalie
> the time. Imagine what it is like for people who speak English as a
second
> language!!! Poor folks have two stirkes against them at the very start.
Then,
> if they have learned English from someone who *also* speaks it as a second
> language -- well, the obstacles have the potential to be almost
overwhelming!!
But then with my mother it was the total opposite... she was an english
speaker who needed to learn dutch... main reason being me starting preschool
and jabbing on in english...
Now here is a concept... My mother is english speaking... my father dutch
speaking... He started to speak english all the time... then I came along...
and I was brought up in an english speaking environment for the first 3
years of my life... went to pre-school... had to speak dutch there... and in
the process forced my mother to have to speak dutch full time so I could
speak dutch for the next 18 years of my life... I downright refused to utter
a word of english... LOL LOL LOL LOL
When I moved to Curacao, I was presented with a second dilemma so to
speak... My father's family all more or less spoke Papiamento (or
Papiamentu) (there are two ways of spelling the name of the language... you
say it as pa-pee-ah-men-too). Now everyone expected me to speak this
language... But I just could not learn the language...
When was 21 I moved to the UK... I was basically thrown in at the deep end.
From one day to the other suddenly I had to be fluent in the language...
Let's just say it took 2 years before I would speak in english with my
mother...
And now... I am fully lingo in english though I can read, write, understand
and speak (if I want) dutch... Maybe the fact that I am not natural
bi-lingual in dutch and english, is due to those 3 formative first years
being in an english environment...
When asked and whether I am dutch, caribbean or english, I always say to
people I am an "international" person... I do not feel I have one homeland,
I have three and I have also three cultures and two languages...
(Now this explains the sort of accent you would hear if you spoke to me on
the phone...
Pamela Kellogg
> >
> >Talking about christmas... has everyone made up the christmas wishlist yet??
>
> Christmas wish list? Geesh, I'm still waiting to have a summer
> vacation!!
>
> (*sigh* Well, maybe a fall vacation...)
>
> Teri ~~ New designs and a new freebie up at CraftSoft!!
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> http://www.craftsoft.com
Teri, I'm still waiting for last Summer's vacation! LOL!!!
Pam
Pamela Kellogg
Kitty & Me Country Crafts
http://www.kittyandme.com/
Coming soon: Samantha - 4th cat in "Cats In Holiday Hats" series
Sarky Witch
>"My Old Dutch" and it is located at 131-132, High Holborn, London, WC1V 6PS,
>Tel No: (+44) 20 8567 4486.
There's another one on King's Road (Chelsea) too... I ate there and was
surprised at the HUGEST pancake I ever seen. : )
Marci -- Brooklyn, New York
Reply to marcinyc AT yahoo DOT com
"Anything less than two karats is a 'friendship' ring."
FireCat
ground beef cooked but not put in a 'form'.... I would assume it could be
any kind of ground meat, though it's usually ground beef....
"Teri George" <te...@craftsoft.com> wrote in message
news:6n3qotkhnl2eqv42g...@4ax.com...
biig
levels LOL Just reading your post....All these goodies are a distant
memory for me....type 2 diabetes put an end to all that.....Sharon
Nathalie wrote:
>
> Dr. Brat <epc...@mindspring.com> wrote in message
> news:3B8CD76B...@mindspring.com...
> > We were having a discussion on another group about dutch pancakes
> > and no one knew exactly what they were or why they were called
> > dutch pancakes (as our resident Dutchman insisted that they don't
> > have pancakes in the Netherlands). Can you tell me what a dutch
> > pancake is and how to make one?
>
> Well... the main reason, is unless they are made the dutch way, they are NOT
> real pancakes... And they do indeed have pancakes in Netherland... I spend
> almost every saturday going with my two best friends and my mother to my
> favourit pancake place... I also remember going to a "posh" pancake place
> with my mother and father... I took my DH on our honeymoon to no less then
> two different pancake outlets... (Well at least I know there are places in
> Amsterdam you can go and eat pancakes...) And when are going to visit
> Netherland some time next year, we are going to eat out to pancakes again...
> So you are mis-informed about pancakes on that note...
>
> What is a dutch pancake?? These pancakes are served on plates with a
> diameter of about 2 feet across (that is how I remember them from ALL my
> times eating out to have pancakes)... Yes you read that right...
>
> As for the batter, I will need to dig out my dutch cookery book... When I
> find it, I will post the recipe here immediately, so keep your eye out for
> it...
>
> How is it cooked?? Well the way I remember from the restaurants, is that
> they got the HUGE hot cooker... They wack a lump of butter on it, melt it
> quickly, and then with an all mighty big soup spoon poor out enough to make
> your 2 foot diameter pancake...
>
> Now this part is not for the hungry readers among you...
>
> On the pancake you could choose what you wanted as toppings... My personal
> favourite that I remember to this day, is ham, dutch bacon (called "spek"),
> cheese and pineapple rings, with dribblings of honey, a sprinkling of
> raisins and a masses and masses of icing sugar.
>
> or...
>
> slices of banana with chocolate sauce and honey...
>
> or...
>
> peach slices with toasted almond slivers and tonnes of icing sugar...
>
> or...
>
> a hearty one... ham, dutch bacon (spek) and whole almonds and tonnes of
> icing sugar... no not totally hearty... LOL
>
> Have got you watering now????????? Are you on the phone booking a ticket to
> Amsterdam???? LOL LOL LOL LOL
>
> Anyway, you can have all sorts of different toppings to your liking... I
> know that there is somewhere in London, a restaurant that serves (or served)
> pancakes the genuine dutch way in every way... from the batter to the
> plates... I have been there twice (my DH found it accidentally one day years
> ago)... I cannot recall where it is located anymore or whether they are
> still around... I suppose a seach for pancake restaurant on a search engine,
> you'd find it...
>
> From friends I have also heard rumours of the existance of two genuine
> pancake restaurants in New York, but I cannot confirm this...
>
> As soon as I find the recipe I will post it...
Nathalie
> Wow Nathalie. My blood sugar just rocketed higher than acceptable
> levels LOL Just reading your post....All these goodies are a distant
> memory for me....type 2 diabetes put an end to all that.....Sharon
Same here... I seem to have gone off food lately...
The biggest disaster of them all, is that I have gone of chocolate lately...
Sarky Witch
>ground beef cooked but not put in a 'form'....
In my family, we call that "crinkles"...
okay, so maybe we're strange...
FireCat
while to figure out what the heck they were talking about...
Sharon in Ohio....
"Sarky Witch" <marci...@aol.commyspouse> wrote in message
news:20010829214925...@mb-fu.aol.com...
Martina Weber
<nathalie...@ndmdc.com> wrote:
>Talking about christmas... has everyone made up the christmas wishlist yet??
A wishlist.... that would be something ! More time for "real"
stitching, more time for all :))
Which reminds me to make Pumpkin Preserve soon - as this
will be asked for by my family at the Christmas dinner... and last
year I forgot !
kind regards,
Martina Weber "Chatelaine" -- Design and Needlearts Duisburg/Germany
http://www.chatelaine.net http://www.chatelaine.de
"The Chatelaine Mystery"
http://groups.yahoo.com/group/chatelainemystery
"Chatelaine's Castle Silks"
http://groups.yahoo.com/group/chatelainecastlesilk
Louise Sugar
"Martina Weber" <chate...@mail.isis.de> wrote in message
news:3b8ddbc6...@news.isis.de...
PaulaB
> So Paula how should I call my Minced -soya [fake meat] ?????
> mirjam
Well, if it's fake I guess you could call it faux-mince or something?!
Or tofu mince? DGM's was so good I don't even want to think about
the other! She never measured...and she was always sure there wasn't
enough spices in it so she just kept adding more...mmmmm! Paula B.
Mark Robinson
>
> considered a positive thing -- you overcame the opponent. Making mincemeat out
> of a speech is a negative thing.
Aye, I see where you're coming from but I don't think I've ever heard
the term used in the negative way. It seems a bit strange to my
(virtual) ears.
> language!!! Poor folks have two stirkes against them at the very start. Then,
> if they have learned English from someone who *also* speaks it as a second
> language -- well, the obstacles have the potential to be almost overwhelming!!
At the moment I share an office with 3 people, none of them native
English speakers (there's a Frenchman, a Brazilian and a Malaysian).
Since
none of them can understand a word I say, I suppose I'm not the best
reference for correct English usage!!!!!
Cheers
mark-r
Joan Erickson
>
> >In some parts of the US, one can get 'loose meat' sandwiches....basicly
> >ground beef cooked but not put in a 'form'....
>
> In my family, we call that "crinkles"...
joes" or "barbeques" (although they're definitely not made on a barbeque
grill :)) because of the barbeque sauce that's often mixed in with the
ground beef.
Joan
Hannah
You have all my sympathy and admiration for taking on English as a
second language. :)) I am a native english speaker. when I studied
French in high school, only THEN did I come to understand how
irregular English is--VERY difficult for newcomers to easily identify
logical and consistent rules of usage. As someone else said in this
thread, a strength of English is that it is prepared to absorb into
itself strengths of other languages, hwoever, in doing this it makes
English rather a bear for newcomers to learn.
"Nathalie" <nathalie...@ndmdc.com> wrote in message news:<9mjo2e$2hs82$1...@ID-80128.news.dfncis.de>...
Nathalie
news:3b8e2f09$0$19...@wodc7nh0.news.uu.net
> OK Martina...now you have to share the recipe...sounds interesting :D
>
> "Martina Weber" <chate...@mail.isis.de> wrote in message
> news:3b8ddbc6...@news.isis.de...
>
> > Which reminds me to make Pumpkin Preserve soon - as this
> > will be asked for by my family at the Christmas dinner... and last
> > year I forgot !
I second that... Can I have it as well..??
Nathalie
news:3c95a80c.0108...@posting.google.com...
> You have all my sympathy and admiration for taking on English as a
> second language. :)) I am a native english speaker. when I studied
> French in high school, only THEN did I come to understand how
> irregular English is--VERY difficult for newcomers to easily identify
> logical and consistent rules of usage. As someone else said in this
> thread, a strength of English is that it is prepared to absorb into
> itself strengths of other languages, hwoever, in doing this it makes
> English rather a bear for newcomers to learn.
The thanks and appreciation goes to DH for helping, coaching and teaching me
more then I learned ever in school or from my parents...
:-)))))))))
Tia Mary-remove nekoluvr to reply
>Aye, I see where you're coming from but I don't think I've ever heard
>the term used in the negative way. It seems a bit strange to my
>(virtual) ears.
Well, Mark -- if it sounds strange to your (virtual) ears -- that's probably
because I am strange a lot of the time and have been known to utter some very
stranage comments :-))). But this "mincemeat" thing is just one of those
vernacular differences all of us "English" speakers have the joy of dealing
with :-)). And I *knew* we weren't really disagreeing -- I just hadn't
comunicated what I meant properly :-))). I mean, *I* knew what I meant --
didn't the rest of the world know -- LOLOL !?!?!?! CiaoMeow >^;;^<
PaulaB
> Middle Ages, it did have meat in it. It was also frequently baked in
> a rectangular form, with a lattice top, and represented the Christ
> Child in his swaddling-clothes, laying in the manger. The spicing,
> and often the inclusion of wine or ale in a homemade version, date
> back to that time, and the heavy spicing is why people are saying it
> reminds them of East Indian food.
Hi, Elizabeth...part of the reason it might remind people of Asian
food is because of the mix of sweet, meat, and spice...We have many
Asian friends from several regions/countries, and the sweet and/or
dairy (fresh or dried fruits, cooked or raw, or yogurt)is often
included to offset the spices. I love curry made with the Indonesian
curry powder with raisins or something similar in it...Hmmm, what's
for dinner??? That's a good idea! :-)) You can smell our neighbors'
curry (he's from northern India) from down the street. Too good for
words! Paula B.
PaulaB
> >
> Talking about christmas... has everyone made up the christmas wishlist yet??
Framing for the current WIP! And framing for the gifts I'm going to
stitch for my three kids now that they are all in school (or will be,
after Tuesday!) And I am STILL working on the furniture I'm
refinishing!! Paula B.
Sarky Witch
>joes" or "barbeques" (although they're definitely not made on a barbeque
>grill :)) because of the barbeque sauce that's often mixed in with the
>ground beef.
Sloppy joes will have the "sauce" with them... (Yech!)
Crinkles are just the ground beef - loose as it may be. :-) I like mine on
toast. But then I have strange taste buds.
Jamie Quiroga
sampler kit from Joanne Harvey (silks, of course!) and the Jane Bostocke
chart (plus the silks;) from Kay Montclaire.
I don't want *MUCH* (Can you say 3 items- $800?)
I will however, as always, get a strawberry-scented candle and a sweater.
-Jamie
Who STILL hasn't gotten the E-Z Bake oven she wanted in 1965 either;)
Mays
stitched with finest floss on pure irish linen:
>>Minced meat and mincemeat... :-)))
>
>The original recipes contained (and some still do contain) minced beef
>and beef suet.
>
>I've actually made a meat version of mincemeat pie, and thought it was
>wonderful! Reminded me of some of the Asian Indian dishes.
There is a restaurant in Staunton, Virginia, at exit 222 on I81 that
has the best mincemeat pie- Mrs. Rowe's is the name. They make it
with minced meat, and serve it with lovely custard sauce.
MMMMMMmmmmm!
They also sell the cookbook with the recipe (:>
-
Ruth Mays
Cinnaminson, NJ
The trouble with being an adult is that it takes up so
much of my time...
Mays
stitched with finest floss on pure irish linen:
>We were having a discussion on another group about dutch pancakes
>and no one knew exactly what they were or why they were called
>dutch pancakes (as our resident Dutchman insisted that they don't
>have pancakes in the Netherlands). Can you tell me what a dutch
>pancake is and how to make one?
In this case, Dutch does not mean from Holland, but rather is a
misspeaking of Deutsch (German), and refers to a kind of non-leavened
pancake baked in a heavy pan in the oven. These often have raisins or
bits of apple in them. The same batter can be used in a frying pan on
top of the stove. Start with about 1 egg per person, and add enough
milk to slightly more than double the volume. Beat well, adding a bit
of sugar and vanilla to taste. Blend in enough flour to make a heavy,
creamy mixture. You might have guessed by now that measurements are
not critical in this...some people prefer more egg, some prefer more
milk. A thinner batter makes lovely crepes, but if you are making
apple pancakes (with chopped apples) or blueberry pancakes, a bit more
flour helps hold it all together. If you cook these in the oven, cook
until done through, serve with powdered sugar and lemon juice.
If you are frying in the pan, cook until the top of the pancake looks
dull (the underside should be lightly browned), then flip over and
cook until the other side is golden. Serve with powdered sugar and
lemon juice.
Almost any kind of fruit can be added to the batter or sprinkled on
right after you pour the batter in the pan. Tart cherries (pitted!)
are wonderful, as are Italian plums or a nice thick layer of
blueberries. When I was a kid, we regularly had pancakes for supper
on Wednesdays, which was choir practice night. I grew up thinking
that raised pancakes with maple syrup were quite peculiar....
PaulaB
Oohh, Jamie, I have been coveting Loara for years!! And I didn't know
that Jane had been reproduced. What others have you done?? My WIP
that will need framing is Sarah Rogers, 1743, from Joanne Harvey. I'm
a bit over halfway done and it is really nice. J. H. specifies 2
strands of thread for the 36-count linen and I'd never done that
before - for some reason I had always used only 1 strand on the 36,
but I really like the look.
Speaking of Loara, there is a book called Children of the Handcrafts
that has a short story about Loara and her sampler...there are
possibly some slight inaccuracies in it, but it's a fun read. I think
it's a good book for kids to see that everyone was a child once just
like them and some of them actually grew up to amount to something!
The author is Carolyn ____ Bailey (or something like that - I would
have to go upstairs to look) and it is OOP, but a friend found a copy
for me through an online book search service.
Hope you get your samplers! Paula B.
Louise Sugar
yourself...wrap it in Christmas paper and put it in the back of the closet
labeled to Jamie from Santa.....by the time Christmas rolls around either
you will have forgotten about it or the purchase will be so distant that it
will still seem like a gift from Santa :D usually works for me
"Jamie Quiroga" <mae...@ev1.net> wrote in message
news:3b8ef261$1...@newsa.ev1.net...
> -Jamie
Joan Erickson
>
> >nd in this area of the country, we call them either "sloppy
> >joes" or "barbeques" (although they're definitely not made on a barbeque
> >grill :)) because of the barbeque sauce that's often mixed in with the
> >ground beef.
>
> Sloppy joes will have the "sauce" with them... (Yech!)
> Crinkles are just the ground beef - loose as it may be. :-)
every day! Guess I can go home now. :)
Joan
Teri George
wrote:
>There is a restaurant in Staunton, Virginia, at exit 222 on I81 that
>has the best mincemeat pie- Mrs. Rowe's is the name. They make it
>with minced meat, and serve it with lovely custard sauce.
>MMMMMMmmmmm!
>They also sell the cookbook with the recipe (:>
*chuckle* On of the best semi-Indian foods I've ever had is a dish
that my FIL prepares for DH and I when we visit. It's called Bobotti
and is made something like a meatloaf, but it has raisins, chutney and
ginger in it.
Yum!
Cindy Archer
Sorry I got touchy on the gay-mincing thing ... so many years of
hearing friends insulted has worn down my ability to see the
light-hearted humor in things. Food for thought, methinks.
Perhaps I'll feed my "watchdog persona" a little extra kibble and see
if she'll take a nap. :-)
Cheers,
Cindy in Houston
Home of America's premier Nighttime Pride Parade,
where everything from mincing to pouting, and everything in between,
can be seen and celebrated each June!
On Wed, 29 Aug 2001 22:51:39 +0100, Christine-Ann Martin
<News@[127.0.0.1]> wrote:
>In article <3b8d0a70....@news.jump.net> Cindy Archer writes:
>
>>On Wed, 29 Aug 2001 12:39:41 +0100, Christine-Ann Martin
>><News@[127.0.0.1]> wrote:
>
>Kim Brown:
>>>>Now, sitting back with hands folded in the scant remains of my lap -
>>>>what do *you* call 'mince'????
>
>C-A M:
>>>Noun: short form of minced meat i.e ground up cow parts
>>>
>>>Verb: the perambulatory affectation displayed by certain male members of
>>>
>>> the gay community.
>
>>Chris,
>>
>>Here's another version of the secondary (verb) definition, with a
>>little less stereotyping thrown in:
>>
>>mince (v.i.) 1. to walk or move with short, affectedly dainty steps.
>>
>>Goodness knows, no one's got a monopoly on mincing ...
>>:-)
>
>Indeed... you should see my daughter (just turned 13 - eek! my baby!)
>who has it off to a fine art! This is definitely preferable to the
>"pouting stomp" that is her secondary mode, though. LOL!
>
>NB. My earlier comment was meant to be a touch of light hearted humour
>BTW... hence my careful choice of silly and pompous-sounding words :)
>
>Chris
>--
>Christine-Ann Martin
>
Nathalie
> *chuckle* On of the best semi-Indian foods I've ever had is a dish
> that my FIL prepares for DH and I when we visit. It's called Bobotti
> and is made something like a meatloaf, but it has raisins, chutney and
> ginger in it.
And why is it that you and me have the same taste buds as far as Indian and
semi-Indian food is concerned... I absolutely love Bobotti... :-))))))
Dawne
> that my FIL prepares for DH and I when we visit. It's called Bobotti
> and is made something like a meatloaf, but it has raisins, chutney and
> ginger in it.
their cuisine from the Indian population. Can anyone from RSA say if
this is so?
Post a recipe?? Mail me some???
Dawne
Lollee Roberts
(Mays) writes:
>There is a restaurant in Staunton, Virginia, at exit 222 on I81 that
>has the best mincemeat pie- Mrs. Rowe's is the name. They make it
>with minced meat, and serve it with lovely custard sauce.
>MMMMMMmmmmm!
>They also sell the cookbook with the recipe (:>
Is this the place that also sells crabcakes to die for? Southwest part of the
state heading up I-81 from Tennessee? I ate there going up to Pennsylvania for
vacation about 6 years ago. It was so good we stopped there again on the way
back.
I didn't know they had good mince pie. Now I need to take another road trip.
Lollee
PaulaB
Here in southern Illinois we have hamburgers (which is beef patties
pan fried or cooked on a grill), sloppy joes (which are ground beef
cooked and sauced without being formed into patties) and barbecue,
which is usually pork (sometimes whole hog) that has been cooked for
hours and hours (sometimes days) over a hickory fire or in a pit in
the ground. The meat is then pulled off the bones and shredded and
served with sauce, if desired, but the sauce is optional because the
meat is so yummy. The neighboring town has two teams which pass the
national barbecue championship back and forth and their food is
absolutely unbelieveably good! (Me, who used to say I could live
without barbecue...) The shredded stuff is just for
sandwiches...white bread only, so as not to mask the flavor of the
meat. But the ribs - indescribable!!! Anyone coming for a visit?!
:-))) Paula B.
Joyce_in_RSA
the Cape Malay people, whose ancestors probably brought it from Indonesia
several hundred years ago. It is a curry made from minced meat, preferably
lamb, and baked in the oven with a custard-like topping. Here's a recipe
for those who want one:
Bobotie, (pronounced boboortee0.
1 kg minced meat
1 slice white bread, milk to soak
2 onions, finely chopped
30ml cooking oil
25ml curry powder (vary according to strength of powder and taste buds)
15ml apricot jam
30ml lemon juice or vinegar.
Saute onions in heated oil, add curry powder and fry for a minute or so,Add
meat and jam, and stir while cooking a few minutes.Add remaining ingredients
and mix well, then put in oven-proof dish, smoothing top. Put a few lemon
or orange leaves on top of meat before putting in oven about 160ยบ for 15
minutes. Note: People who often make curry usually add other spices such as
ginger, cloves etc. The necessity depends on the quality of your curry
powder.
Custard:
3 eggs, well beaten
375ml milk
2ml salt
Combine eggs and milk and season to taste. Pour over top of meat and return
to oven for another 15 minutes or so until custard is set and golden brown.
Serve with rice, chutney etc. but don't try to eat leaves - for flavour
only! Enjoy!
Joyce in RSA.(Does your FIL come from RSA? )
Dawne <valk...@dlcwest.com> wrote in message
news:246cea3c.01083...@posting.google.com...
Nathalie
news:9mql4m$771$2...@ctb-nnrp2.saix.net...
> Well, you asked for it! Bobotie is a South African dish, originating with
> the Cape Malay people, whose ancestors probably brought it from Indonesia
> several hundred years ago. It is a curry made from minced meat,
preferably
> lamb, and baked in the oven with a custard-like topping. Here's a recipe
> for those who want one:
Guess who is having Bobotie for dinner now... LOL LOL LOL... :-)))
Alison Hendon
<nathalie...@ndmdc.com> wrote:
>Joyce_in_RSA <joy...@global.co.za> wrote in message
>news:9mql4m$771$2...@ctb-nnrp2.saix.net...
>> Well, you asked for it! Bobotie is a South African dish, originating with
>> the Cape Malay people, whose ancestors probably brought it from Indonesia
>> several hundred years ago. It is a curry made from minced meat,
>preferably
>> lamb, and baked in the oven with a custard-like topping. Here's a recipe
>> for those who want one:
>
>Guess who is having Bobotie for dinner now... LOL LOL LOL... :-)))
I love Bobotie and have a very similar recipe to Joyce's, but Viv is
allergic to eggs and dairy and while I could try the custard with soy
milk, I can't see it working without eggs. BTW, it's interesting to
note the resemblance to Moussaka, another ground meat dish with a
custard topping and interesting spicing (cinnamon, for one).
Alison
Pat Porter
other is and suffers terrible migraines if he eats anything remotely
connected with a cow! It seems to be very difficult to find non-dairy
substitutes for cheese, ice cream etc., although Soya milk and cream are
easy enough to get over here. They have to read the labels on everything so
carefully!
In any case many people believe that you should never mix milk products in
with a meal containing meat.
Pat P.
Pat Porter
custard topping on a savoury dish - to us custard is sweet! Only used with
puddings! I know it`s basically the same only what we know as "custard" has
sugar in it. Of course it`s "Creme Anglaise" to the French!
Pat P.
"Alison Hendon" <ali...@vabish.com> wrote in message
news:91yRO4wQX=J4tJqH=+LkrU...@4ax.com...
Alison Hendon
etc. Here in the US there are lots of good ice cream substitutes.
Tofutti is one brand that tastes very good but my favorite is just
called Glace, it is like a soft ice cream and comes from Sweden.
Tofutti Cream cheese is quite good also. Cheese is much much harder.
Even most soy cheeses still use whey. I have gotten quite good at
reading the fine print!
Alison
Alison Hendon
<g>
Alison
On Sat, 1 Sep 2001 23:44:54 +0100, "Pat Porter"
<pat.p...@ntlworld.com> wrote:
<snip>
Pat Porter
the origins of many dietary "laws."
Pat P.
--
East Anglian Xstitch Designs
http://homepages.tesco.net/~porter
Old village scenes.
"Alison Hendon" <ali...@vabish.com> wrote in message
news:RUaSO0Pl=dM=UDqDkXBe...@4ax.com...
Mays
stitched with finest floss on pure irish linen:
>Is this the place that also sells crabcakes to die for? Southwest part of the
>state heading up I-81 from Tennessee? I ate there going up to Pennsylvania for
>vacation about 6 years ago. It was so good we stopped there again on the way
>back.
>I didn't know they had good mince pie. Now I need to take another road trip.
>Lollee
Yup, that would be the place, I think... Exit 222. If you want a
quiet place to stay, stop at exit 213 and head for the Hessian House
(Days Inn). It is pretty much in the middle of nowhere Virginia, and
well off the main highway. Next door is the Edelweiss restaurant,
with yummy real German food. Be aware that it closes at 9, and the
nearest place to get anything to eat after that is the 7-11 in
Stuart's Draft, which has a Subway in it.
Across the street from the motel is the Pink Cadillac diner, complete
with jukebox and life-sized Elvis statue. Genuine diner, that!
While you are in the area, you might want to take in the open-air
museum at the edge of Staunton- the Farm-Life museum, with farmsteads
from the various parts of the world that people came from to settle in
Virginia. You might be lucky enough to catch the docent in the
Palatine house doing some needlework... The gift shop is small but
filled to the rafters with classy stuff, including some stitchery
kits. Stop in Mrs. Rowe's for dinner, and have some lovely pie for
dessert.