Friday, July 3, 2020

Digest for rec.food.cooking@googlegroups.com - 25 updates in 5 topics

Bruce <bruce@null.null>: Jul 04 06:34AM +1000

On Fri, 03 Jul 2020 14:04:24 +0100, Pamela <pamela.poster@gmail.com>
wrote:
 
>elaborate quasi art-form cooking techniques (they actually detract from the
>original flavour of the ingredients), it uses butter too often and haute
>cuisine is too formal for me.
 
You must have been dining in fancy restaurants. French people also do
everyday cooking. Just a bit better than you might be used to.
 
>I much prefer the simplicity and unadulterated
>flavours of Spanish or Italian cooking. French cooking is at its best for me
>when it goes back to basics.
 
As it generally does.
Bruce <bruce@null.null>: Jul 04 06:34AM +1000

>> wouldn't put British cuisine on a par with French,
 
>That's because you are ignorant of the vast range of traditional English
>food.
 
Expats are often the most patriotic.
Bruce <bruce@null.null>: Jul 04 06:36AM +1000

>English cookery was mostly the basic things of cottage wives. You see
>a lot of that along New England area. Along Maryland, you get Dutch
>and German melded to a seamless new thing.
 
I beg your pardon?
Bruce <bruce@null.null>: Jul 04 06:37AM +1000

On Fri, 3 Jul 2020 08:39:07 -0700 (PDT), Cindy Hamilton
>world.
 
>All classics were new, once. Otherwise we'd still be eating grubs
>winkled out from under rotting lots.
 
Now, now, there's no need to put down English cooking!
graham <g.stereo@shaw.ca>: Jul 03 03:19PM -0600

On 2020-07-03 2:34 p.m., Bruce wrote:
>> cuisine is too formal for me.
 
> You must have been dining in fancy restaurants. French people also do
> everyday cooking. Just a bit better than you might be used to.
 
A few years ago, I had a French teacher from Normandy who had spent many
years in the UK. She had *very* strong opinions and one of them was that
the average English housewife was a better cook than the average French
housewife!
Bruce <bruce@null.null>: Jul 04 07:22AM +1000

>years in the UK. She had *very* strong opinions and one of them was that
>the average English housewife was a better cook than the average French
>housewife!
 
I know someone who thinks Trump's a good president.
Hank Rogers <Nospam@invalid.com>: Jul 03 04:28PM -0500

Bruce wrote:
>> flavours of Spanish or Italian cooking. French cooking is at its best for me
>> when it goes back to basics.
 
> As it generally does.
 
Indeed, french grub is similar to american cooking in the
Appalachian mountains a century ago.
 
They et possums, lizzards, and probably side dishes of creek snails
with cold kale and calf shit.
Hank Rogers <Nospam@invalid.com>: Jul 03 04:30PM -0500

Bruce wrote:
 
>> That's because you are ignorant of the vast range of traditional English
>> food.
 
> Expats are often the most patriotic.
 
Yep, you can take the duchman out of the neitherlands, but you
can't take the ass sniffer out of the dutchman.
Hank Rogers <Nospam@invalid.com>: Jul 03 04:33PM -0500

Bruce wrote:
>> a lot of that along New England area. Along Maryland, you get Dutch
>> and German melded to a seamless new thing.
 
> I beg your pardon?
 
She's just pointing out that the only difference between the dutch
and germans is the butt sniffing.
 
Otherwise, they are exactly the same people.
Dave Smith <adavid.smith@sympatico.ca>: Jul 03 05:42PM -0400

On 2020-07-03 2:17 p.m., graham wrote:
>>> food.
 
>> I am?
 
> Obviously!
 
 
I was once at a wedding reception in a Polish Legion and looking forward
to an eastern European dinner. The bride's family was Polish, the
groom's mother English Canadian and his father Canadian. There was an
Italian woman at our table who was dumping on English food as being
boring and tasteless while Italian food used herbs and spices.
 
I disagreed with her. Having been been raised primarily on English
cooking there were a lot of great dishes. At the tip of the list would
be a nice prime rib roast with Yorkshire pudding. I told her that my
experience with Italian dinners was that they usually involved an
antipasto that was most often an olive, a slice of cold salami or
prosciutto and a slice of cheese. Then were were be a small salad, just
lettuce, tomato, maybe some cucumber and onion. Next was the pasts, some
shape of pasta with a variation of a tomato sauce. The entree would be
some dried out over cooked cheap roast of beef, baked chicken pieces,
peas and carrots and roasted potatoes.
 
I guess it was the groom's father who planned the menu, because the
meal was the standard large function Italian, and exactly what I had
described. I wondered if it was Anglo style entrees like that at
Italian venues that gives Italians that impression of English cooking.
 
 
 
And then there are the bakeries. Italians and French may make great
bread, but when it comes to sweet bakery treats, English bakeries rule.
They make so many good things. There may be the odd French or Italian
bakery that makes good sweet treats, but the average ones are
consistently disappointing while even a mediocre English style bakery
cam produce wonderful stuff.
Pamela <pamela.poster@gmail.com>: Jul 03 10:56PM +0100

On 22:42 3 Jul 2020, Dave Smith said:
 
> shape of pasta with a variation of a tomato sauce. The entree would be
> some dried out over cooked cheap roast of beef, baked chicken pieces,
> peas and carrots and roasted potatoes.
 
Note that the Italians, who invented salads in Roman times, largely use it
to cleanse the palate between courses. Pasta is served the way you
describe partly to fill the diner before the main course and that is the
classic way to serve pasta rather than as a main course in other
countries. Your description of the main course is of a typical British
dinner. I have have never seen or heard of anything like that in Italy
but I have come across such a dish many times in the UK.
 
> Italian venues that gives Italians that impression of English cooking.
 
> And then there are the bakeries. Italians and French may make great
> bread, but when it comes to sweet bakery treats, English bakeries rule.
 
They do? The main UK high street baker Greggs is not exactly known for
great products.
 
> bakery that makes good sweet treats, but the average ones are
> consistently disappointing while even a mediocre English style bakery
> cam produce wonderful stuff.
 
It doesn't sound you have been to an Italian or French bakery early in the
morning. English bread baking has been going through a revival in the
last 5 or 10 years but that is usually large loaves and not the lovingly
worked pastries or cakes in a patisserie or pasticeria.
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Jul 03 02:57PM -0700

On Friday, July 3, 2020 at 1:44:48 PM UTC-5, Sheldon wrote:
 
 
> Are you talking a single door fridge with no freezer... you can buy
> one large enough to fit a Greyhound bus, that's what large
> supermarkets use.
 
No, I'm talking about a refrigerator with the freezer on the bottom.
The ones with a single top door only come as large as 22 cubic feet,
that I've been able to find. The ones with the double doors and freezer
on the bottom go much larger than 22 cubic feet. That's why I'd consider
a French door.
> buy two, each with top freezers, that's what we have... plenty of
> fridge space and more than enough freezer space, all easily
> accessible.
 
That would be wonderful and if I had the space I'd have a Sub-Zero or
Wolf, or whoever makes the full-size side-by-side refrigerators. I
can't see that happening in my lifetime.
 
> I wouldn't want a chest freezer if it was for free, they
> are trash collectors, trash hides at the bottom. Unless you're less
> than 5' tall bottom freezers are trash collectors too.
 
I've got a separate frost-free upright freezer and it's great. Even
though Gary says when you open the door all that cold air just falls
out on your feet, I'd still buy an upright frost-free.
 
Bottom Freezer
 
https://i.postimg.cc/QdzTf8GY/Bottom-Freezer-Refrigerator.jpg
 
 
French Door, my choice of refrigerator if I were having to buy a new one.
 
https://i.postimg.cc/qvNthPhs/French-Door-Refrigerator.jpg
bruce2bowser@gmail.com: Jul 03 01:35PM -0700

On Fri, Jul 3, 2020 4:24:25AM, cshenk wrote:
> comparativly (sp?) to much of Europe. That one suprised me when I
> found out. I think it was Italy for number 1 and they were 2 or a
> close 3rd.
 
I didn't know Spätzle was eaten in all parts of Germany (just the southern part). Its not like I could visit de.rec.mampf and ask.
Bruce <bruce@null.null>: Jul 04 06:39AM +1000

>comparativly (sp?) to much of Europe. That one suprised me when I
>found out. I think it was Italy for number 1 and they were 2 or a
>close 3rd.
 
The world according to cshenkie.
Bruce <bruce@null.null>: Jul 04 06:40AM +1000

On Fri, 3 Jul 2020 11:56:02 -0400, Dave Smith
>served anywhere. So I cheated and looked it up. It turns out that
>Germany is one of the lowest in per capita rice consumption.
 
>https://www.helgilibrary.com/indicators/rice-consumption-per-capita/
 
lol
Hank Rogers <Nospam@invalid.com>: Jul 03 04:42PM -0500

Bruce wrote:
>> found out. I think it was Italy for number 1 and they were 2 or a
>> close 3rd.
 
> The world according to cshenkie.
 
She's always wrong of course. And you knew that because of the
aroma behind her, correct Druce?
Sheldon Martin <penmart01@aol.com>: Jul 03 04:43PM -0400

On Fri, 3 Jul 2020 10:43:38 -0700 (PDT), "itsjoannotjoann@webtv.net"
>> 12 noon on ESPN.
 
>I was pleased to read online or see on TV that the contest would go on
>as usual.
 
That contest greatly lowers the pleasure of eating hotdogs. I can
enjoy eating two, maybe three. However I can't remember ever eating
just one. Two Nathan's dawgs, a large crinkle cut fries, and a large
Schaeffer beer is a meal made in heaven. Eating dozens is something
sickos do.
Hank Rogers <Nospam@invalid.com>: Jul 03 04:21PM -0500

Sheldon Martin wrote:
> just one. Two Nathan's dawgs, a large crinkle cut fries, and a large
> Schaeffer beer is a meal made in heaven. Eating dozens is something
> sickos do.
 
Popeye, yoose could switch to them jewish hot dogs. Unlike nathans,
they don't force yoose to overeat. You can savor their weenies as
long as yoose like.
 
All yoose need to do is stop pretending these sausages are diks.
azazello@koroviev.de (Victor Sack): Jul 03 11:18PM +0200

This is a weekly pointer to the rec.food.cooking FAQ and conversion
file. If you do not want to see it every week, you should put the
title, which will not change, into your killfile.
 
The rec.food.cooking FAQ and conversion file is posted monthly to
rec.food.cooking, rec.food.recipes, rec.answers and news.answers. It is
also available as an easy-to-navigate frames version at
 
<http://vsack.homepage.t-online.de/rfc_faq.html>.
 
There is both a link to a no-frames version and a built-in no-frames
content for older or text-only browsers.
 
The rec.food.cooking FAQ and conversion file has two parts. The first
part covers conversion and equivalence. Tables are given for conversion
of oven temperatures, food names, weights and measures. Some useful
substitutions for unavailable ingredients are suggested.
 
The second part is more descriptive. It outlines some of the commonly
discussed topics of rec.food.cooking and explains a number of food
terms. It also lists other food-related newsgroups and mailing lists,
as well as food-related FAQs, recipe archives and other food/cooking
sites.
Sheldon Martin <penmart01@aol.com>: Jul 03 04:23PM -0400

On Fri, 3 Jul 2020 10:11:21 -0700 (PDT), "itsjoannotjoann@webtv.net"
>a paw print for me in plaster with his name on it. There's a large Japonica
>bush at my front porch and he used to like to sit under it as he thought it
>made him invisible to strangers. I scattered his ashes under that bush.
 
A good forever resting place... they're all very hard to lose. Jilly
slept tucked in next to me every night for nineteen years, I still
miss her breath on my neck, always will. I've dug more than twenty
cat graves, all well marked, Jilly's was the hardest.
Bruce <bruce@null.null>: Jul 04 06:42AM +1000

On Fri, 3 Jul 2020 09:21:33 -0700 (PDT), "itsjoannotjoann@webtv.net"
>> Snag
 
>It's a shame we can't get samples here on the internet.
 
>:o)
 
Yes. God knows what the best Snag ever tasted tastes like.
Bruce <bruce@null.null>: Jul 04 06:43AM +1000

On Fri, 3 Jul 2020 10:15:07 -0700 (PDT), "itsjoannotjoann@webtv.net"
>that went over like a screen door on a submarine. Looting, vandalism, and
>of course a huge spike in the Covid-19 virus. When you open a dictionary
>and look for a definition of the word stupid, his picture should be displayed.
 
I thought opening too early was more of a Presidential and a
Republican thing.
Bruce <bruce@null.null>: Jul 04 06:45AM +1000

On Fri, 3 Jul 2020 09:59:24 -0700 (PDT), Cindy Hamilton
 
>> Servings: 4 - 6
 
>> A great salad without the bite of the vinegar in mayo.
 
>Goodness! Why wouldn't you want the bite of the vinegar?
 
She's even afraid of wine. Wait, so are you.
Hank Rogers <Nospam@invalid.com>: Jul 03 04:07PM -0500

Bruce wrote:
 
>> It's a shame we can't get samples here on the internet.
 
>> :o)
 
> Yes. God knows what the best Snag ever tasted tastes like.
 
It's a mystery ... just like the best butt hole you ever sniffed.
You're not one to sniff and tell, so we'll never know Gruce.
Hank Rogers <Nospam@invalid.com>: Jul 03 04:15PM -0500

Bruce wrote:
>> and look for a definition of the word stupid, his picture should be displayed.
 
> I thought opening too early was more of a Presidential and a
> Republican thing.
 
Yes, it's a big part of the MAGA culture. And trump (a genius) has
determined that you can not contract covid from butt sniffing, so
you're safe Fruce!
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