Wednesday, March 13, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 10 topics

tert in seattle <tert@ftupet.com>: Mar 13 04:25PM

>tell you within 5 minutes.
 
>===
 
>How about the Dutch ... ;p
 
 
I haven't met many Dutch people but their language cracks me up, it's sort
of German pretending to be English, or maybe the other way around ...
and the names ... VanDerDanderHoovenLander etc
 
ObFood - I love Old Dutch potato chips
GM <gregorymorrowchicago07@gmail.com>: Mar 13 10:15AM -0700

tert in seattle wrote:
 
> of German pretending to be English, or maybe the other way around ...
> and the names ... VanDerDanderHoovenLander etc
 
> ObFood - I love Old Dutch potato chips
 
 
If the Normans had not invaded England in 1066, modern English would most likely be a form of Frisian:
 
https://learning.knoji.com/frisian-the-language-thats-like-english/
 
"Frisian is a language that's very close to English. Learn all about the fascinating history of this old language
 
risian used to be the language that was considered the closest to English. Many scholars now consider Scots to be closer. But even though Frisian might have gone from near relation to kissing cousin, it still has strong connections to the English language.
 
Frisian is actually three very similar languages. North Frisian is spoken by about 10,000 people in Schleswig-Holstein in northwestern Germany. Sater Frisian is spoken by about 2000 people in Lower Saxony, next to Schleswig-Holstein. West Frisian is spoken by around 350,000 people in the province of Friesland in the Netherlands, and is usually called just Frisian.
 
English and Frisian are both Germanic languages. Here's a simplified family tree:
 
[...]
 
How much alike are English and Frisian? Here's a poem in both languages that shows how similar they can be:
 
Frisian: Bûter, brea, en griene tsiis is goed Ingelsk en goed Frysk.
 
English: Butter, bread, and green cheese is good English and good Fries.
 
The poem is pronounced about the same in either language. Here are some more examples:
 
Wat is dit? What is this?
 
Wat kostet dit? How much is this?
 
Wat is jo namme? What's your name?
 
Wêr komme jo wei? Where are you from?
 
Ik hear dy. I hear you.
 
Of course it gets harder after that:
 
Us Heit, dy't yn de himelen is
 
jins namme wurde hillige.
 
Jins keninkryk komme.
 
Jins wollen barre,
 
allyk yn 'e himel
 
sa ek op ierde.
 
Jou ús hjoed ús deistich brea.
 
En ferjou ús ús skulden,
 
allyk ek wy ferjouwe ús skuldners.
 
En lied ús net yn fersiking,
 
mar ferlos ús fan 'e kweade.
 
That's the Our Father in Frisian, and here it is in English:
 
Our Father, which art in Heaven
 
Hallowed be thy Name.
 
Thy Kingdom come.
 
Thy will be done,
 
in earth as it is in Heaven.
 
Give us this day our daily bread.
 
And forgive us our trespasses,
 
As we forgive them that trespass against us.
 
And lead us not into temptation;
 
But deliver us from evil.
 
Even though there are similarities, especially in grammar, English and Frisian speakers generally can't understand each other, which makes them separate languages.
 
Around the sixth century A.D. invaders from northwest Germany pushed their way into England. They spoke dialects of German that included Anglo-Saxon and Frisian and that were probably mutually understandable. As they settled into their new English home, they continued to speak a Germanic language that we call Old English.
 
The Frisian speakers among the invaders left a number of place names in England:
 
In Yorkshire Frisby, Frising hall, and Fryston
 
In Suffolk Fressingfeld, Friston, Framlingham, and Ipswich
 
In Lincoln Friston, Friesthorpe, Newark, and Boston
 
There are also variations of Friesland in Leicester, Nottingham, and Worcestershire, and many other examples.
 
In 1066 the Normans under William the Conqueror attacked and took over England. And, although the Normans and English weren't really interested in having a dialogue, they had to communicate just to get daily business done. So, over the next three centuries, the Norman French and Old English languages merged. Eventually they became Middle English, and then modern English. This set English (and also Scots) quite a bit apart from its German relatives because of the large influx of Latin words from Norman French. That accounts for a lot of the difference between the English and Frisian of today. Scholars generally consider Frisian closely related to Dutch.
 
Nowadays Frisian is a minority language, and is protected in the Netherlands. But it wasn't always that way. In the Middle Ages Frisian was spoken all along the North Sea's southern coast, and was an important language of trade in the Hanseatic League. The area occupied by Frisian speakers was called Frisia Magna, or Greater Frisia. But in 1498 Duke Albert of Saxony took over Friesland and changed the language of government from Frisian to Dutch. Things were never the same after that.
 
But Frisian is still alive and well, and its speakers are proud of their heritage. You can hear Frisian spoken and learn some Frisian here:
http://www.allezhop.de/frysk/
 
You can also hear a song sung in Frisian here: www.talkpa.net/frisian-closest-language-english-t7133.html
 
Sources:
 
http://en.wikipedia.org/wiki/West_Frisian_language
 
http://andromeda.rutgers.edu/~jlynch/language.html
 
http://www.bigsiteofamazingfacts.com/what-is-the-closest-language-to-english frisian
 
http://www.talkpa.net/frisian-closest-language-english-t7133.html?s=c212e98f90fbee4e31d7531073d27fb2&
 
http://www.omniglot.com/writing/frisian.htm
 
http://en.wikipedia.org/wiki/Frisian_languages
 
http://www.boudicca.de/frisian1.htm
 
http://web.cn.edu/kwheeler/IE_Centum_Frisian.html
 
http://www.antimoon.com/forum/t10603-15.htm f
 
Jessie M. Lyons, "Frisian Place-Names in England," PMLA Vol. 33 No. 4, 1918
 
</>
"Ophelia" <OphElsnore@gmail.com>: Mar 13 05:15PM

"tert in seattle" wrote in message news:q6bass$2io$1@ftupet.ftupet.com...
 
>tell you within 5 minutes.
 
>===
 
>How about the Dutch ... ;p
 
 
I haven't met many Dutch people but their language cracks me up, it's sort
of German pretending to be English, or maybe the other way around ...
and the names ... VanDerDanderHoovenLander etc
 
ObFood - I love Old Dutch potato chips
 
==
 
LOL Yeahh but the Dutch are weird don't you think?? ;p
"Ophelia" <OphElsnore@gmail.com>: Mar 13 12:19PM

"Bruce" wrote in message news:klmh8epn8aee2pe42p83r56h1og495nc4f@4ax.com...
 
On Wed, 13 Mar 2019 10:14:03 -0000, "Ophelia" <OphElsnore@gmail.com>
wrote:
 
>than the Swedes.
 
>==
 
>Well that's a start:)
 
Swedes and Danes always say that Norvegians are strange. I don't know
why. I also always hear that Hungarians are unreliable and Nigerians
are low-lifes. The thing is I don't know any Swedes, Danes,
Norvegians, Hungarians or Nigerians.
 
==
 
LOL neither do I ... well so far as I know, anyway!
Bruce <bruce@invalid.invalid>: Mar 14 04:44AM +1100

>> than the Swedes.
 
>You don't need to tell. Your wooden shoes are a dead giveaway.
>;)
 
And a joint in one hand and a cheese in the other.
Bruce <bruce@invalid.invalid>: Mar 14 04:47AM +1100

>Either with banana or now with blueberries.
 
>Nothing yesterday. I've fasted for the last 36 hours. Enough of
>that nonsense though. :)
 
Are you recovering from a bad cheeseburger?
"Ophelia" <OphElsnore@gmail.com>: Mar 13 06:01PM

"Bruce" wrote in message news:7bgi8ehfs0euhvcj5bqn4f8mflkl88aq05@4ax.com...
 
>> than the Swedes.
 
>You don't need to tell. Your wooden shoes are a dead giveaway.
>;)
 
And a joint in one hand and a cheese in the other.
 
==
 
Sounds about right ;p
A Moose in Love <parkstreetbooboo@gmail.com>: Mar 13 09:52AM -0700

a few weeks back, a guest on his ranch show made rib eye steaks. except the steaks were not rib eye. they were a bone in rib steak. the rib eye is the eye muscle in that cut of beef.
next...
a goose was cooked. nicely roast. however, when discussing the goose, they, the hep cats at guys ranch show said that the goose was a tough bird because it is a wild animal and flew around all over the place. there was never any mention that the goose that they had roast was wild. the domestic goose does not fly all over the place. it does not fly at all. the cooking show people think that we are all a bunch of simpletons.
Dave Smith <adavid.smith@sympatico.ca>: Mar 13 02:00PM -0400

On 2019-03-13 12:52 p.m., A Moose in Love wrote:
> a few weeks back, a guest on his ranch show made rib eye steaks.
> except the steaks were not rib eye. they were a bone in rib steak.
> the rib eye is the eye muscle in that cut of beef
 
I am not too sure about that because I have come to realize that cuts
of meat have different names in different places. I am inclined to think
of rib eye. I Google Ribeye and got mixed result. Wikipedia says that in
the US it is boneless but outside the US it is interchangeable. Recipe
sites showed mixed results, often showing a photo of a ribeye with a bone.
FWIW.. around here a London Broil is a fairly thin piece of pounded or
otherwise mechanically tenderized tough cut of beef wrapped around
sausage meat and then sliced into portions. In other places it is a
chunk of tough steak that has been marinated to tenderize.
 
 
 
. next... a goose
> wild. the domestic goose does not fly all over the place. it does
> not fly at all. the cooking show people think that we are all a
> bunch of simpletons.
 
I have to agree with you on that one. A wild goose, such as Canada
Goose, is not a very big bird. I don't know why people even hunt them,
except maybe for target practice. I am all too familiar with domestic
geese. A former neighbour used to have a couple dozen of them. I have
to say that they can fly a little, but don't. In all the years that he
had those things they only time I ever saw one fly was when a coyote was
chasing it. The goose was barely off the ground and only made it about
50 yards. Even wild turkeys can fly better than a domestic goose.
 
I don't understand why that guy even has a show on the food network. He
would be better suited as a replacement for Steve Irwin because he seems
to be able to unhinge his jaws to take ginormous bites of food, showing
it halfway down his gullet so it bypasses his taste buds. I am still
contemplating dumping the food channel, and it didn't help that they had
Triple D back to back to back the other day.
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 13 09:47AM -0700

On Wednesday, March 13, 2019 at 10:17:43 AM UTC-4, U.S. Janet B. wrote:
> >HOT. Another seems to be a kind of Bol sauce!
 
> not a sauce. Appearance is somewhat like a sauce but it is eaten here
> as a soup.
 
Not necessarily. It's eaten over spaghetti in Cincinnati,
and a guy I know from Miami eats it over rice.
 
Cindy Hamilton
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 13 09:48AM -0700

On Wednesday, March 13, 2019 at 10:22:29 AM UTC-4, U.S. Janet B. wrote:
 
> my spell checker insists that there is no longer a reason to do that.
> Back in the "old" rfc days it was de rigueur to do so
> Janet US
 
Oh, well, we must bow to the almighty spell checker ;)
 
It seams intuitively oblivious that spell checkers are
limited in they're ability.
 
Cindy Hamilton
"Ophelia" <OphElsnore@gmail.com>: Mar 13 05:17PM

"Cindy Hamilton" wrote in message
news:ccc1e186-64e1-48ef-a47e-214b52d9366b@googlegroups.com...
 
On Wednesday, March 13, 2019 at 10:17:43 AM UTC-4, U.S. Janet B. wrote:
> >HOT. Another seems to be a kind of Bol sauce!
 
> not a sauce. Appearance is somewhat like a sauce but it is eaten here
> as a soup.
 
Not necessarily. It's eaten over spaghetti in Cincinnati,
and a guy I know from Miami eats it over rice.
 
Cindy Hamilton
 
==
 
Oh dear. You are just trying to confuse me now LOL
"Ophelia" <OphElsnore@gmail.com>: Mar 13 05:17PM

"U.S. Janet B." wrote in message
news:254i8elgaplj1dkherrqtle13qvi848ifp@4ax.com...
 
On Wed, 13 Mar 2019 08:56:03 -0000, "Ophelia" <OphElsnore@gmail.com>
wrote:
 
snip
 
>I get very confused about 'chili' here. Some kind is the kind I know ..
>HOT. Another seems to be a kind of Bol sauce!
 
not a sauce. Appearance is somewhat like a sauce but it is eaten here
as a soup.
 
==
 
Your chili is eaten like a soup?? Well, I never imagined that!!
 
Heh I really am learning something new every day:)) Thank you!
"Ophelia" <OphElsnore@gmail.com>: Mar 13 12:17PM

"Bruce" wrote in message news:k2ph8edus5i88in85u5g695lofrg72tt64@4ax.com...
 
On Wed, 13 Mar 2019 10:58:27 -0000, "Ophelia" <OphElsnore@gmail.com>
wrote:
 
 
>What about black beans versus black beans?
 
>==
 
>errr are you saying they are different .. ???
 
Yes. To me, black beans are the fermented, salty, vacuum packed Asian
type. To Americans, they're more often the canned Mexican type that I
also see in Australian supermarkets.
 
==
 
Oh! Yes! I only know the fermented type! Heh I learn something new every
day!
 
I love it:)
jmcquown <j_mcquown@comcast.net>: Mar 13 12:18PM -0400

I'm not sure yet. I have a thawed steak in the fridge. I could do a
pan-fried steak, baked potato and buttered broccoli. It's *very* windy
here today so using the charcoal grill for anything is out of the question.
 
Another option is black beans & rice with andouille sausage and some
cornbread. I have wedges of homemade cornbread in the freezer.
 
Or... I could make a hot pasta dish with vegetables. Rotini tossed with
olive oil and diced artichoke hearts and steamed cut asparagus.
Buttered breadcrumbs and grated Parmesan cheese would likely also be
involved.
 
Decisions, decisions. :)
 
Jill
tert in seattle <tert@ftupet.com>: Mar 13 04:28PM

>involved.
 
>Decisions, decisions. :)
 
>Jill
 
also not sure, but I've got an avocado that needs to be used so I'll
have that with toast while I decide what all I need to get from the
store for dinner tonight :-)
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 13 09:54AM -0700

On Wednesday, March 13, 2019 at 12:19:11 PM UTC-4, Jill McQuown wrote:
> involved.
 
> Decisions, decisions. :)
 
> Jill
 
Chicken breast (probably grilled), Rice-a-Roni, and salad.
 
Cindy Hamilton
"Ophelia" <OphElsnore@gmail.com>: Mar 13 05:32PM

"Cindy Hamilton" wrote in message
news:7f13a432-0c5c-4b70-be07-ca1c26c6b440@googlegroups.com...
 
On Wednesday, March 13, 2019 at 12:19:11 PM UTC-4, Jill McQuown wrote:
> involved.
 
> Decisions, decisions. :)
 
> Jill
 
Chicken breast (probably grilled), Rice-a-Roni, and salad.
 
Cindy Hamilton
 
---
 
Teriyaki chicken with Zoodles!
"Ophelia" <OphElsnore@gmail.com>: Mar 13 05:21PM

I bought one recently and I love it!!! Does anyone else here have one?
 
No more messing with that flippin' plate and making sure things fit as it
goes around:)
 
O
"Ophelia" <OphElsnore@gmail.com>: Mar 13 05:10PM

"Gary" wrote in message news:5C890AE0.94B5330@att.net...
 
Ophelia wrote:
 
> You know, that type of thing. It's great as a topping for meat etc pies
> too
> :))
 
Thank you for that. Recipe sounds just like making a flaky crust
for any fruit pies or pot pies.
 
==
 
Yes, it is flaky but not so much as Puff pastry. TBH I am not too keen on
that.
jmcquown <j_mcquown@comcast.net>: Mar 13 11:59AM -0400

On 3/12/2019 2:45 PM, Ophelia wrote:
 
> I haven't made it for a very long time, but thanks to you all for
> encouraging me:))
 
> What would you make with it?
 
Think potato soup or potato-leek soup. I always start mine with chicken
stock or at least chicken broth rather than just plain water. The soup
tastes so much better that way. :)
 
Jill
"Ophelia" <OphElsnore@gmail.com>: Mar 13 05:11PM

"Gary" wrote in message news:5C890AFA.6711B2ED@att.net...
 
"U.S. Janet B." wrote:
 
> Freeze it in ice cube trays and bag it for the freezer.
 
I freeze mine in one-two cup lidded containers. Some of each.
 
> vegetables with it. Cook rice with it instead of using water. Make
> any kind of soup you wish using the chicken stock as a base instead of
> water. Drink it as a comforting warm-up on a chilly day.
 
I drink it occasionally on cold mornings. Didn't know anyone else
that has done that. For the hot drink, I will add a bit of
bouillon for a flavor boost. Chicken stock is a bit mild on it's
own. OTOH, turkey stock is very strong and tasty on it's own.
 
Also great for gravy - Make roux (with onions) then add chicken
stock rather than milk. And thicken a chicken based sauce using
cornstarch and add to say, stirfry. Great for making stuffing too
especially for those that don't cook the stuffing in a bird.
 
Anyway, you did get the most out of it by slow cooking for 2
days. I always did 24 hours until a few months ago. My 24 hours
were up but I discovered that my fridge was on the blink that
morning. Only way to save my stock was to let it keep on cooking
until I got the fridge fixed. That batch cooked for 48 hours and
was even better. That's what I shoot for now....at least 24 hours
and better for 48 hours.
 
==
 
Thanks:))
 
I always cooked my stock for a couple of hours and used it for gravy or
stew.
 
I have never done it for 2 days before but (thanks to your advice) it is
wonderful. I wasn't sure what to do with it:))
 
I will never now do it any other way:))
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 13 09:50AM -0700

On Wednesday, March 13, 2019 at 11:12:56 AM UTC-4, Gary wrote:
 
> > This Saturday I intend to spend several hours roasting a turkey,
> > then on Sunday I'll turn the carcass into stock.
 
> YUM dinner! And turkey stock is the best, imo. Very strong taste.
 
Strong taste is not always desirable, but I always reduce my
turkey stock to a rich brown so it takes up less space in the
freezer.
 
Cindy Hamilton
A Moose in Love <parkstreetbooboo@gmail.com>: Mar 13 08:52AM -0700

On Wednesday, March 13, 2019 at 9:57:15 AM UTC-4, Cindy Hamilton wrote:
> used. I just can't get my panties in a twist over what
> fertilizer I use.
 
> Cindy Hamilton
 
worm castings are good. although i only used them for weed.
ChristKiller@deathtochristianity.pl: Mar 13 06:33AM -0500


>> Ummmmmmmm, six (6) year old thread, Barbie.
 
>The last batch of Alfredo gave Barbie the shits. This is the first she
>could get off the toilet long enough to use the computer.
 
Make it gluten free. That is most likely the problem. Gluten Free
Alfredo is very easy and it only takes a few minutes.
 
--
 
____/~~~sine qua non~~~\____
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