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Discussion Groups / English Usage / July 2009curry...what??
No, this post isn't about chocolate. Not yet at any rate. I was quite surprised this morning to read in a newspaper column someone being advised not to 'curry intimacy'. The meaning was clear, it fit well in the context, but I couldn't remember ever hearing of currying anything emotional other than 'favour'. (On the food side there's yet another thread waiting to happen, but I'm trying not to start that one yet.) Does anyone else share my mild dis-ease with 'curry intimacy (or anything abstract) other than favour>'? Just wondering.? Stephanie in Brussels reading papers from the US > No, this post isn't about chocolate. Not yet at any rate. > [quoted text clipped - 4 lines] > there's yet another thread waiting to happen, but I'm trying not to > start that one yet.) Grope vindaloo? > Does anyone else share my mild dis-ease with 'curry intimacy (or > anything abstract) other than favour>'? Just wondering.?  SignatureLes (BrE) >> No, this post isn't about chocolate. Not yet at any rate. >> [quoted text clipped - 6 lines] > >Grope vindaloo? Vinny Burgoo always makes me think of vindaloo. SignatureSteve Hayes from Tshwane, South Africa Web: http://hayesfam.bravehost.com/stevesig.htm Blog: http://methodius.blogspot.com E-mail - see web page, or parse: shayes at dunelm full stop org full stop uk > Vinny Burgoo always makes me think of vindaloo. That's mighty bigayoo. -- VB Hot, meaty and cheap. Can be oily. Leaves stains. In alt.usage.english, tsuidf wrote: >Does anyone else share my mild dis-ease with 'curry intimacy (or >anything abstract) other than favour>'? Just wondering.? It's not the wurst curry I've come across. More seriously NSOED has Coleridge's "currying pardon". SignatureMike Barnes Cheshire, England Quoth Mike Barnes <mikebarnes@bluebottle.com>, and I quote: >In alt.usage.english, tsuidf wrote: >>Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 3 lines] > >More seriously NSOED has Coleridge's "currying pardon". The OED has other nouns: acquaintance, good will, applause, friends, e.g. "1571 CAMPION Hist. Ireland (1809) 162 He curryed acquaintance and friendship" The strange thing I just found out from the OED is that "curry favour" is a corription (going back to 1510) of the original phrase "curry favel", meaning "to use insincere flattery, or unworthy compliance with the humour of another, in order to gain personal advantage" The literal meaning is "to comb down the fallow horse". the expression comes from Old French "estriller fauvel", to curry the chestnut horse, hence, to employ deceit or hypocrisy, to gloze. This OF "fauvel" is related to the English adjective "fallow". And there was once a noun "curry-favel" meaning "one who solicits favour by flattery or complaisance". SignatureJames [snip] > The strange thing I just found out from the OED is that "curry > favour" is a corription (going back to 1510) of the original > phrase "curry favel", meaning "to use insincere flattery, or > unworthy compliance with the humour of another, in order to gain > personal advantage" > The literal meaning is "to comb down the fallow horse". the > expression comes from Old French "estriller fauvel", to curry the > chestnut horse, hence, to employ deceit or hypocrisy, to gloze. > This OF "fauvel" is related to the English adjective "fallow". I've often seen this explanation, and it's always seemed to me to be rather far-fetched. However, looking at http://en.wikipedia.org/wiki/Roman_de_Fauvel makes me think it may be correct at all. The Roman de Fauvel is a scurrilous poem from the 14th Century criticizing the contemporary Powers That Be, with the donkey Fauvel as its anti-hero. It's well-known to "early music" buffs, for reasons given in the Wikipedia article. Two extracts from this article, perhaps relevant to this thread: "The Roman de Fauvel is laden with allegories and political satire. The donkey's name, which when broken down forms fau-vel, or "veiled lie", also forms an acrostic in which each letter stands for one of the seven deadly sins: Flaterie (Flattery), Avarice (Greed), Vilanie (Guile), Variété (Inconstancy), Envie (Envy), and Lacheté (Cowardice)." "The English expression "to curry Fauvel", (now to "curry favor") arose from the scene in which potentates descended so low as to brush down the donkey and clean him off." End of useless digression! With best wishes, Peter. SignaturePeter Young, (BrE), Consultant Anaesthetist, 1975-2004. (US equivalent: Attending Anesthesiologist) Cheltenham and Gloucester, UK. Now happily retired. http://pnyoung.orpheusweb.co.uk > [snip] > [quoted text clipped - 28 lines] > (Guile), Variété (Inconstancy), Envie (Envy), and Lacheté > (Cowardice)." Only two of these (Avarice and Envy) count among the seven deadly sins. The others are Pride, Wrath, Gluttony, Lechery and Sloth. Peter Groves > "The English expression "to curry Fauvel", (now to "curry favor") > arose from the scene in which potentates descended so low as to brush [quoted text clipped - 5 lines] > > Peter. > [snip] >> The strange thing I just found out from the OED is that "curry >> favour" is a corription (going back to 1510) of the original >> phrase "curry favel", meaning "to use insincere flattery, or >> unworthy compliance with the humour of another, in order to gain >> personal advantage" >> The literal meaning is "to comb down the fallow horse". the >> expression comes from Old French "estriller fauvel", to curry the [quoted text clipped - 3 lines] > I've often seen this explanation, and it's always seemed to me to be > rather far-fetched. However, looking at > http://en.wikipedia.org/wiki/Roman_de_Fauvel > makes me think it may be correct at all. The Roman de Fauvel is a > scurrilous poem from the 14th Century criticizing the contemporary [quoted text clipped - 10 lines] > (Guile), Variété (Inconstancy), Envie (Envy), and Lacheté > (Cowardice)." > "The English expression "to curry Fauvel", (now to "curry favor") > arose from the scene in which potentates descended so low as to > brush down the donkey and clean him off." > End of useless digression! Au contraire. Thank you for finding that interesting explanation. There are several clips of performances of the Roman de Fauvel on YouTube; I couldn't find the currying scene, but I liked this one, which features Himself shaking a leg. http://www.youtube.com/watch?v=T8gat9iwqMM&feature=related >> [snip] > [quoted text clipped - 36 lines] > > Au contraire. Thank you for finding that interesting explanation. And for beating me to it. I am here, however, to testify, if testimony is needed, that the Roman de Fauvel is indeed well known to early-music buffs, indeed even to those of us who don't get over to the medieval end of things very often. It looms rather large on the horizon of 14th-century music, for reasons that the Wikipedia article presents in brief. SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) > [snip] > [quoted text clipped - 33 lines] > > End of useless digression! I don't think it's useless or a digression at all. Au contraire, it's somehow a bit consoling to realise that it all comes down to -- ahem -- 'strokes'. So perhaps the currying of intimacy which gave rise to my original post was not so far off after all. > The literal meaning is "to comb down the fallow horse". the > expression comes from Old French "estriller fauvel", to curry the > chestnut horse, hence, to employ deceit or hypocrisy, to gloze. > This OF "fauvel" is related to the English adjective "fallow". There are many illustrations of curry combs on Google Images. semiretired@my-deja.com filted: >> The literal meaning is "to comb down the fallow horse". the >> expression comes from Old French "estriller fauvel", to curry the >> chestnut horse, hence, to employ deceit or hypocrisy, to gloze. >> This OF "fauvel" is related to the English adjective "fallow". > >There are many illustrations of curry combs on Google Images. When I was little, my mother worked at Currie's Ice Cream...they were known for their "mile-hi" cones....r SignatureA pessimist sees the glass as half empty. An optometrist asks whether you see the glass more full like this?...or like this? > In alt.usage.english, tsuidf wrote: >>Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 3 lines] > > More seriously NSOED has Coleridge's "currying pardon". How about currying functions? http://en.wikipedia.org/wiki/Currying SignatureAnd remember, while you're out there risking your life and limb through shot and shell, we'll be in be in here thinking what a sucker you are. [Rufus T. Firefly] Adam Funk set the following eddies spiralling through the space-time continuum: >> In alt.usage.english, tsuidf wrote: >>>Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 7 lines] > > http://en.wikipedia.org/wiki/Currying How about currying on regardless? Signatureξ:) Proud to be curly Interchange the alphabetic letter groups to reply > Adam Funk set the following eddies spiralling through the space-time > continuum: [quoted text clipped - 12 lines] > > How about currying on regardless? It's best if you don't look. -- franzi > Adam Funk set the following eddies spiralling through the space-time > continuum: [quoted text clipped - 12 lines] > > How about currying on regardless? up the Khyber? SignatureI don't know what they have to say It makes no difference anyway; Whatever it is, I'm against it! [Prof. Wagstaff] > > In alt.usage.english, tsuidf wrote: > >>Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 7 lines] > > http://en.wikipedia.org/wiki/Currying Works for me. Although admittedly I first read a bit of that article as saying that we do these things 'on a piece of pepper'. At least my tired brain is very very consistent. And evidently can't avoid food. >> http://en.wikipedia.org/wiki/Currying > > Works for me. Although admittedly I first read a bit of that article > as saying that we do these things 'on a piece of pepper'. At least my > tired brain is very very consistent. And evidently can't avoid food. Don't surf on an empty stomach! SignatureSteve: Now, okay. I did say that monkeys could program Visual Basic. Leo: But not that all Visual Basic programmers are monkeys. Steve: Exactly. [Security Now 194] > In alt.usage.english, tsuidf wrote: > >Does anyone else share my mild dis-ease with 'curry intimacy (or > >anything abstract) other than favour>'? Just wondering.? I don't know how that last question mark got in there. Sleep typing. I do apologise. > It's not the wurst curry I've come across. Now you're making me remember a visit to 'AutoStadt'.... Yikes. S in B > In alt.usage.english, tsuidf wrote: > >Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 7 lines] > Mike Barnes > Cheshire, England Dear lord, it actually exists! http://en.wikipedia.org/wiki/Currywurst In alt.usage.english, pdpi wrote: >> In alt.usage.english, tsuidf wrote: >> >Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 5 lines] > >http://en.wikipedia.org/wiki/Currywurst Yup. It's better than it looks, but not much. SignatureMike Barnes Cheshire, England > In alt.usage.english, pdpi wrote: >>> In alt.usage.english, tsuidf wrote: [quoted text clipped - 8 lines] > > Yup. It's better than it looks, but not much. So rather like English cooking, then. (Sorry. Cheap joke. Just kidding. Every one here already knows that I actually like English food, I hope.) SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) >> In alt.usage.english, tsuidf wrote: >> >Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 11 lines] > >http://en.wikipedia.org/wiki/Currywurst And a museum will be opened soon. http://www.currywurstmuseum.de/en/ The stage is set for the most diverse aspects of the popular Currywurst, of which around 800 million portions are consumed in Germany every year. As an urban snack with a cult following, the "curried fried sausage" has many friends and fans who have a word to say about it in the exhibition's photo and audio documents. Children can discover facts which have been specially adapted for them. I know what they mean, but "facts... specially adapted" has a uneasily totalitarian ring to it. SignaturePeter Duncanson, UK (in alt.usage.english) >> Dear lord, it actually exists! >> >> http://en.wikipedia.org/wiki/Currywurst I thought the article's use of "German national dish" was a bit strange. When I first became addicted to them in Berlin, they were not seen (or even known) in other parts of Germany. SignatureRob Bannister >>> Dear lord, it actually exists! >>> [quoted text clipped - 3 lines] > When I first became addicted to them in Berlin, they were not seen (or > even known) in other parts of Germany. I had mine between Stuttgart and Frankfurt. SignatureDavid In alt.usage.english, the Omrud wrote: >>>> Dear lord, it actually exists! >>>> [quoted text clipped - 5 lines] > >I had mine between Stuttgart and Frankfurt. Munich. SignatureMike Barnes Cheshire, England > In alt.usage.english, the Omrud wrote: >>> [quoted text clipped - 9 lines] > > Munich. Beside which, it is well known that the national dish of Berlin is the doner kebab. SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) > Beside which, it is well known that the national dish of Berlin is the doner > kebab. At one point in the late 1990s near the Embassy area of Beijing, there was a cafe serving German/Swiss food to the neighbourhood's expats. It had been opened, I heard, by someone who'd studied in Germany, enjoyed it, and decided to make this his business venture when he returned to China. It was called -- as befitted serving 'national dishes' -- 'Kebab Cafe'. Kebabs, incidentally, didn't even feature on the menu. I loved the idea of all that cultural confusion in one place. S now in a different B tsuidf filted: >At one point in the late 1990s near the Embassy area of Beijing, there >was a cafe serving German/Swiss food to the neighbourhood's expats. [quoted text clipped - 4 lines] >the menu. I loved the idea of all that cultural confusion in one >place. From the country (Japan) that brought you "chocolate bourbon pickle" (which contains no chocolate, no bourbon, and nothing pickled): http://farm3.static.flickr.com/2072/1802512168_ba9e77aaed.jpg?v=0 ....r SignatureA pessimist sees the glass as half empty. An optometrist asks whether you see the glass more full like this?...or like this? > In alt.usage.english, the Omrud wrote: >>> [quoted text clipped - 7 lines] > > Munich. IRTA Munch. Must be the heat. SignatureLaura (emulate St. George for email) > > In alt.usage.english, the Omrud wrote: > [quoted text clipped - 9 lines] > > IRTA Munch. Must be the heat. Ha! It's not just me then. (See upthread.) >Mike Barnes wrote: >> In alt.usage.english, the Omrud wrote: [quoted text clipped - 9 lines] > >IRTA Munch. Must be the heat. <Scream> But never mind that. Ever interested in the boundaries between public and private ownership of distinctive words, I note that the burghers of Birmingham are considering a Balti (Birmingham's national dish?) recovery bid: The famous dish is widely thought to have originated in the Sparkbrook area of Birmingham in the late 1970s and first cooked by immigrants from Kashmir. Now the city council is considering a bid to have Birmingham's special claim on the Balti name recognised. If successful it could give the distinctive curry "protected geographical status", like Melton Mowbray pork pies, Wensleydale cheese and Cornish clotted cream. Birmingham is home to the famous Balti Triangle, the name given to the areas of Sparkbrook, Balsall Heath, Sparkhill and part of Moseley where about 30 restaurants specialise in the dish. Balti translates literally as "bucket". Round-bottomed Balti pans, similar to woks, were first used by people in Baltistan, Pakistan. Quotation from <http://news.bbc.co.uk/1/hi/england/8128128.stm> SignaturePaul >>>> Dear lord, it actually exists! >>>> [quoted text clipped - 5 lines] > >I had mine between Stuttgart and Frankfurt. Eating in the car or on the train? SignatureTony Cooper - Orlando, Florida >>>>> Dear lord, it actually exists! >>>>> [quoted text clipped - 5 lines] > > Eating in the car or on the train? Somewhere else in this food sub-thread, I mentioned that it was in an Autobahn service station. SignatureDavid >>>> Dear lord, it actually exists! >>>> [quoted text clipped - 5 lines] > > I had mine between Stuttgart and Frankfurt. I've not had mine yet. It's yet to come. SignatureOnline waterways route planner: http://canalplan.org.uk development version: http://canalplan.eu >>>> Dear lord, it actually exists! >>>> [quoted text clipped - 5 lines] > > I had mine between Stuttgart and Frankfurt. We need dating. I was definitely in Berlin in 1961, but I might have made an earlier visit. Certainly, but the next time I went to Germany, 2-3 years later, Currywürste had become more popular, although I'd have been surprised to see them as far south as Stuttgart. SignatureRob Bannister >>>>> Dear lord, it actually exists! >>>>> [quoted text clipped - 10 lines] > 2-3 years later, Currywürste had become more popular, although I'd have > been surprised to see them as far south as Stuttgart. Golly, no, not the 60s. My first exposure to the stuff was last year. SignatureDavid >>>>>> Dear lord, it actually exists! >>>>>> [quoted text clipped - 12 lines] > > Golly, no, not the 60s. My first exposure to the stuff was last year. A forty year old Currywurst might not be at its best. SignatureRob Bannister On Jun 30, 8:02 pm, "Peter Duncanson (BrE)" <m...@peterduncanson.net> wrote: > >> In alt.usage.english, tsuidf wrote: > >> >Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 25 lines] > I know what they mean, but "facts... specially adapted" has a uneasily > totalitarian ring to it. As does the currywurst, I think. >> In alt.usage.english, tsuidf wrote: >>> Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 6 lines] > > http://en.wikipedia.org/wiki/Currywurst Yes, I'm afraid so. I have eaten it, out of curiosity, in a German Autobahn service station when I needed a quick meal. It was made with curry powder, rather then the British curry sauce, and it came with chips. It wasn't disgusting - wurst tends to be acceptable anywhere in Germany. SignatureDavid > > In alt.usage.english, tsuidf wrote: > > >Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 11 lines] > > http://en.wikipedia.org/wiki/Currywurst Actually, one of my culinary crimes is that I cook a whole pound of sausages in one go, but save four of them for the morrow or the day after, to be sliced and warmed up in a curry sauce. -- Mike. >>> In alt.usage.english, tsuidf wrote: >>>> Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 11 lines] > sausages in one go, but save four of them for the morrow or the day > after, to be sliced and warmed up in a curry sauce. When I were young, sausages (the proper English kind) came in two varieties - "fours" and "eights". The fours were fat and came four to the pound, and the eights were thin and came eight to the pound. I don't think I've heard this usage for decades. We're off to watch Son get graduated in Edinburgh on Friday (2:1 Philosophy). I'm hoping he takes us out to the specialist sausage restaurant, which sells little other than sausage and mash with gravy. But there are about six choices of each of the three. SignatureDavid > We're off to watch Son get graduated in Edinburgh on Friday (2:1 > Philosophy). I'm hoping he takes us out to the specialist sausage > restaurant, which sells little other than sausage and mash with gravy. > But there are about six choices of each of the three. Kudos to son and enjoy those sausages! I had forgotten the 'four' and 'eight' distinction until it was brought up just now. Sigh. We do have a specialist sausage retailer just down the street from us, though, which has a queue out the door every Saturday. One of their specialities is little sausages flavoured with cheese -- so when you grill or fry them it melts. Messy but delish. cheers, Stephanie >> We're off to watch Son get graduated in Edinburgh on Friday (2:1 >> Philosophy). I'm hoping he takes us out to the specialist sausage [quoted text clipped - 8 lines] > specialities is little sausages flavoured with cheese -- so when you > grill or fry them it melts. Messy but delish. Cheddar Smokies are readily available in these parts. Delish. http://www.walmart.com/catalog/product.do?product_id=10534558 SignatureSkitt (AmE) [...] >> We do have a specialist sausage retailer just down the street from us, >> though, which has a queue out the door every Saturday. One of their [quoted text clipped - 3 lines] > Cheddar Smokies are readily available in these parts. Delish. > http://www.walmart.com/catalog/product.do?product_id=10534558 German/Austrian sausages with blobs of cheese in are called "Käsekrainer"--"Käse" is cheese; I've no idea what "-krainer" signifies. These sausages also have a number of nasty nicknames of which "Eiterfinger" ("pus finger") is typical. SignatureLes (BrE) Quoth Leslie Danks <leslie.danks@aon.at>, and I quote: >[...] > [quoted text clipped - 10 lines] >signifies. These sausages also have a number of nasty nicknames of >which "Eiterfinger" ("pus finger") is typical. Krainer come from the Gorenjska (Kranjska) region in Slovenia, known as Krain in German. Here's the Wiki article about "Kranjska klobasa" (that word again, in yet another variant! ). http://en.wikipedia.org/wiki/Kranjska_klobasa SignatureJames >> We're off to watch Son get graduated in Edinburgh on Friday (2:1 >> Philosophy). I'm hoping he takes us out to the specialist sausage >> restaurant, which sells little other than sausage and mash with gravy. >> But there are about six choices of each of the three. We did get to the restaurant, which I had forgotten is called Monster Mash. I enjoyed the whole day, although it started raining during the ceremony so we couldn't hang around taking photos afterwards. There was a slightly surreal air for the hour before the ceremony as the graduands wandered around the city ready robed, behaving as though they were students. We had a drink in the Greyfriars Bobby pub, attracting some interest from visiting Americans who wondered if they dressed like that every day. SignatureDavid > When I were young, sausages (the proper English kind) came in two > varieties - "fours" and "eights". The fours were fat and came four to [quoted text clipped - 5 lines] > restaurant, which sells little other than sausage and mash with gravy. > But there are about six choices of each of the three. 216 kinds of bangers and mash. About 215 more than are dreamt of in _my_ philosophy. SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) >> When I were young, sausages (the proper English kind) came in two >> varieties - "fours" and "eights". The fours were fat and came four to [quoted text clipped - 8 lines] > 216 kinds of bangers and mash. About 215 more than are dreamt of in _my_ > philosophy. Ah, guess what I'm hearing now... SignatureLaura (emulate St. George for email) >>> When I were young, sausages (the proper English kind) came in two >>> varieties - "fours" and "eights". The fours were fat and came four to [quoted text clipped - 10 lines] > > Ah, guess what I'm hearing now... Was it the Bobby "Boris" Picket and the Crypt Kickers? Sorry, I've evoked them elsethread. SignatureDavid >>>> When I were young, sausages (the proper English kind) came in two >>>> varieties - "fours" and "eights". The fours were fat and came four to [quoted text clipped - 13 lines] > Was it the Bobby "Boris" Picket and the Crypt Kickers? Sorry, I've > evoked them elsethread. Er, no...PS and SL. SignatureLaura (emulate St. George for email) >>>>> When I were young, sausages (the proper English kind) came in two >>>>> varieties - "fours" and "eights". The fours were fat and came four to [quoted text clipped - 15 lines] > > Er, no...PS and SL. Ah, yes. SignatureDavid >>> When I were young, sausages (the proper English kind) came in two >>> varieties - "fours" and "eights". The fours were fat and came four to [quoted text clipped - 10 lines] > > Ah, guess what I'm hearing now... Well, to an American any mention of graduation ceremonies immediately invokes Elgar's Pomp and Circumstance no. 1 -- but I suppose that's not it. SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) > > When I were young, sausages (the proper English kind) came in two > > varieties - "fours" and "eights". The fours were fat and came four to [quoted text clipped - 8 lines] > 216 kinds of bangers and mash. About 215 more than are dreamt of in _my_ > philosophy. Ah, shades of Baskin Robbins with its 31 flavours. Most Brits of my age and older will probably remember a time when you could have vanilla or strawberry or chocolate or, if your parents were sophisticated, Neapolitan. Which was vanilla /and/ strawberry /and/ chocolate. SignatureLinz Wet Yorks via Cambridge, York, London and Watford My accent may vary >> > When I were young, sausages (the proper English kind) came in two >> > varieties - "fours" and "eights". The fours were fat and came four to [quoted text clipped - 13 lines] > strawberry or chocolate or, if your parents were sophisticated, > Neapolitan. Which was vanilla /and/ strawberry /and/ chocolate. In America, Baskin Robbins' 31 flavors was a deliberate attempt to outdo and outmarket Howard Johnson's dozen or so flavors (anyone remember how many?). Before HoJo, this, too, was largely a land of three flavors as well -- though maybe you could add maple walnut in New England. (Haven't had that in a while! It's still a regional flavor.) SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) >>> > When I were young, sausages (the proper English kind) came in two >>> > varieties - "fours" and "eights". The fours were fat and came four to [quoted text clipped - 16 lines] >In America, Baskin Robbins' 31 flavors was a deliberate attempt to outdo and >outmarket Howard Johnson's dozen or so flavors (anyone remember how many?). Twenty-eight flavors. I used to regularly stop at a Howard Johnson's for lunch. There was one near one of my major accounts. Never tried any of the ice cream flavors, but they had great fried clams. Like all Howard Johnson's, the building had a red tile roof. The building is still there, and the red tile roof is still on it, but someone else occupies the premises. Howard Johnson's is now part of the Wyndham group and operate the Red Roof Inns. SignatureTony Cooper - Orlando, Florida >> Ah, shades of Baskin Robbins with its 31 flavours. Most Brits of my >> age and older will probably remember a time when you could have [quoted text clipped - 5 lines] > outdo and outmarket Howard Johnson's dozen or so flavors (anyone > remember how many?). Twenty-eight, according to Wikipedia. (I had remembered it as 29.) In _Blazing Saddles_, everybody in the town of Rock Ridge, everybody is named Johnson. Howard Johnson runs an ice cream parlor that advertises "1 Flavor". > Before HoJo, this, too, was largely a land of three flavors as well > -- though maybe you could add maple walnut in New England. (Haven't > had that in a while! It's still a regional flavor.) SignatureEvan Kirshenbaum +------------------------------------ HP Laboratories |There is no such thing as bad data, 1501 Page Mill Road, 1U, MS 1141 |only data from bad homes. Palo Alto, CA 94304 kirshenbaum@hpl.hp.com (650)857-7572 http://www.kirshenbaum.net/ Mike L wrote, in <2746c216-e316-4b51-aacc-56e46db979fe@b15g2000yqd.googlegroups.com> on Wed, 1 Jul 2009 14:44:12 -0700 (PDT): > > > In alt.usage.english, tsuidf wrote: > > > >Does anyone else share my mild dis-ease with 'curry intimacy (or [quoted text clipped - 15 lines] > sausages in one go, but save four of them for the morrow or the day > after, to be sliced and warmed up in a curry sauce. I love them cold for breakfast. SignatureNick Spalding BrE/IrE In alt.usage.english, Nick Spalding wrote: >Mike L wrote, in ><2746c216-e316-4b51-aacc-56e46db979fe@b15g2000yqd.googlegroups.com> [quoted text clipped - 4 lines] > >I love them cold for breakfast. Better that than warmed up in curry sauce, IMO. Like the other Mike I cook more than I need, but I have the left-overs cold in a sandwich with mustard. SignatureMike Barnes Cheshire, England >In alt.usage.english, Nick Spalding wrote: >>Mike L wrote, in [quoted text clipped - 10 lines] >Like the other Mike I cook more than I need, but I have the left-overs >cold in a sandwich with mustard. A recent report: http://news.bbc.co.uk/1/hi/england/8128128.stm Birmingham's bid to reclaim Balti By Tom Warren BBC News, Birmingham Baltis originated in the 1970s and first cooked by immigrants from Pakistan Every week thousands of diners head to curry restaurants the length and breadth of Britain to tuck into a Balti. The famous dish is widely thought to have originated in the Sparkbrook area of Birmingham in the late 1970s and first cooked by immigrants from Kashmir. Now the city council is considering a bid to have Birmingham's special claim on the Balti name recognised. If successful it could give the distinctive curry "protected geographical status", like Melton Mowbray pork pies, Wensleydale cheese and Cornish clotted cream. Birmingham is home to the famous Balti Triangle, the name given to the areas of Sparkbrook, Balsall Heath, Sparkhill and part of Moseley where about 30 restaurants specialise in the dish. .... .... SignaturePeter Duncanson, UK (in alt.usage.english) In alt.usage.english, Peter Duncanson (BrE) wrote: >A recent report: >http://news.bbc.co.uk/1/hi/england/8128128.stm [quoted text clipped - 6 lines] > Baltis originated in the 1970s and first cooked by immigrants from > Pakistan AFAICS a "Balti" dish is exactly the same as the more widely-available "Karahi" dish, but often with 50p added to the price. Nothing special. SignatureMike Barnes Cheshire, England > In alt.usage.english, Peter Duncanson (BrE) wrote: > >A recent report: > >http://news.bbc.co.uk/1/hi/england/8128128.stm [quoted text clipped - 9 lines] > AFAICS a "Balti" dish is exactly the same as the more widely-available > "Karahi" dish, but often with 50p added to the price. Nothing special. Doesn't 'balti' mean 'bucket' in some South Asian language? -- VB >> AFAICS a "Balti" dish is exactly the same as the more widely-available >> "Karahi" dish, but often with 50p added to the price. Nothing special. > > Doesn't 'balti' mean 'bucket' in some South Asian language? Well, the bowls I've seen them served in usually have one or two handles. SignatureNam Sibbyllam quidem Cumis ego ipse oculis meis vidi in ampulla pendere, et cum illi pueri dicerent: beable beable beable; respondebat illa: doidy doidy doidy. [plorkwort] >> In alt.usage.english, Peter Duncanson (BrE) wrote: > [quoted text clipped - 13 lines] > >Doesn't 'balti' mean 'bucket' in some South Asian language? Wikipedia has some words to say on the subject: <http://en.wikipedia.org/wiki/Balti_(food)#The_origin_of_the_word> The origin of the word One school of thought states that name 'Balti' for food may reflect the fact that an ethnic group living in that area of north Pakistan are called Balti. Alternatively, 'Balti' food is named after the pot in which it is cooked. That origin of the word is to do with the Urdu and Hindi word balty - "Balty, s. Hin. balti, which means "bucket." This is the Port. balde." As mentioned in the late nineteenth century in Hobson-Jobson, the term 'balti' refers to the steel or iron pot in which the food is cooked or served, taken from the word 'balti', which is derived from the Portuguese word 'balde', meaning bucket/pail, which was taken to South Asia by the Portuguese on their seafaring enterprises in late fifteenth century. Therefore, originally, the word 'Balti' refers to a bucket, then evolving to its meaning as a cooking pot. Loyd Grossman, under whose name a range of factory-made British curry sauces is marketed, claims on his Balti sauce jar that the term comes from a word for "hubcap," since Pakistani truckers would cook their Balti in a hubcap. SignaturePeter Duncanson, UK (in alt.usage.english) In alt.usage.english, Vinny Burgoo wrote: >> In alt.usage.english, Peter Duncanson (BrE) wrote: > [quoted text clipped - 13 lines] > >Doesn't 'balti' mean 'bucket' in some South Asian language? I think both "balti" and "karahi" mean a round-bottomed cooking vessel, sort of like a small wok. In restaurants the food is served in a delicate round-bottomed dish, hence the name. You can bet your life the food wasn't cooked in it. Ah! Wikipedia informs: http://en.wikipedia.org/wiki/Karahi http://en.wikipedia.org/wiki/Balti_(food) SignatureMike Barnes Cheshire, England > In alt.usage.english, Nick Spalding wrote: > >Mike L wrote, in [quoted text clipped - 10 lines] > Like the other Mike I cook more than I need, but I have the left-overs > cold in a sandwich with mustard. I once had to stop my Spanish s-i-l from /boiling/ a pound of English sausages. Later, I heard Simon Hoggart report that an aunt of his had a neat way of expressing nobly tragic Stoicism when the rest of the family were off for a treat: "Don't worry about me. I'll be perfectly happy here with this cold boiled sausage." I'd never heard of boiling sausages before these events --apart from things of the haggis tribe, which must count as kinds of sausages. Then the extraordinary Heston Blumenthal showed on TV that he poaches sausages before frying them, to keep them moist: I've never got round to trying this, but it does make sense. More surprising is that he doesn't do it in a liquor composed of 33% Evian water, 29% Brecon Carreg, 7% rainwater from Greenland, a teaspoonful of powdered newt skin, three frog's eyes, one-and-half twists of Szechuan pepper, and half a tablet of Naproxen, made up to 100% with Campari from the north side of the distillery: he seems to use tap water. -- Mike. >> In alt.usage.english, Nick Spalding wrote: >> >Mike L wrote, in [quoted text clipped - 27 lines] >half a tablet of Naproxen, made up to 100% with Campari from the north >side of the distillery: he seems to use tap water. I suppose it's because tap water is easier to find than frog's eyes in most kitchens. This is one of those gosh! moments. Neither Jeanne nor I have had a sausage cooked any way other than boiled or steamed in years. We went right off fried food, even using olive oil. SignatureRobin (BrE) Herts, England >> I once had to stop my Spanish s-i-l from /boiling/ a pound of English >> sausages. Later, I heard Simon Hoggart report that an aunt of his had [quoted text clipped - 17 lines] > nor I have had a sausage cooked any way other than boiled or steamed > in years. We went right off fried food, even using olive oil. Whereas I don't believe I have ever eaten a fried sausage. Sausages are grilled (=US broiled), by me and by my forefathers, even unto the third generation. It does seem to be a terrible waste to boil a decent sausage. SignatureDavid > Whereas I don't believe I have ever eaten a fried sausage. Sausages are > grilled (=US broiled), by me and by my forefathers, even unto the third > generation. It does seem to be a terrible waste to boil a decent sausage. I was going to say that (apart from the Yugoslav sausage mentioned a few minutes ago) I always fry sausages, but then I remembered I usually put them in the oven. This does tend to make the skins harder for some reason, but gets an even finish; most importantly, it means I can just leave them, instead of standing over them continually turning them. If by grilling, you mean barbecuing, then that's only for special occasions when other things are barbecued. If you mean on the grill part of the oven, that's a different story: I hate cleaning grill pans, so I only ever use it for warming up naan and for making cheese on toast. SignatureRob Bannister >> Whereas I don't believe I have ever eaten a fried sausage. Sausages >> are grilled (=US broiled), by me and by my forefathers, even unto the [quoted text clipped - 11 lines] > of the oven, that's a different story: I hate cleaning grill pans, so I > only ever use it for warming up naan and for making cheese on toast. I mean in the grill part of the, er, grill. UK cookers come with a separate grill, with a grill pan, as you say. When I was young, this was either directly beneath the gas hobs, or up high on its own - an "eye-level grill", but these days it tends to be underneath the main oven. Did you not have grills on the gas cooker when you were young? Even our touring caravan had a grill, beneath the hobs (= somwhereE "burners"). Cleaning the grill pan is one of those mucky jobs which just needs doing. I cook sausages in the oven on Christmas Day, partly because there are always a lot of sausages, and partly because I'm far too busy cooking to watch them. But they cook in about a third of the time under the grill. Bacon also goes under the grill. I fry lardons, which are used as a component for a stir-fry or similar, or in an omelette, but I've never fried a whole slice of bacon at home. SignatureDavid the Omrud wrote, in <XqY4m.53004$OO7.43672@text.news.virginmedia.com> on Wed, 08 Jul 2009 08:05:11 GMT: > >> Whereas I don't believe I have ever eaten a fried sausage. Sausages > >> are grilled (=US broiled), by me and by my forefathers, even unto the > >> third generation. It does seem to be a terrible waste to boil a > >> decent sausage. Absolutely. Grilling is the way to go. > Cleaning the grill pan is one of those mucky jobs which just needs doing. I line the pan with aluminium foil which makes it a lot easier. SignatureNick Spalding BrE/IrE > the Omrud wrote, in <XqY4m.53004$OO7.43672@text.news.virginmedia.com> > on Wed, 08 Jul 2009 08:05:11 GMT: >>>> Whereas I don't believe I have ever eaten a fried sausage. Sausages >>>> are grilled (=US broiled), by me and by my forefathers, even unto the >>>> third generation. It does seem to be a terrible waste to boil a >>>> decent sausage. > Absolutely. Grilling is the way to go. Isn't that "broil" in AmE? Best wishes, Peter. SignaturePeter Young, (BrE), Consultant Anaesthetist, 1975-2004. (US equivalent: Attending Anesthesiologist) Cheltenham and Gloucester, UK. Now happily retired. http://pnyoung.orpheusweb.co.uk Dr Peter Young wrote, in <2c44977750.pnyoung@pnyoung.ormail.co.uk> on Wed, 08 Jul 2009 11:30:57 +0100: > > the Omrud wrote, in <XqY4m.53004$OO7.43672@text.news.virginmedia.com> > > on Wed, 08 Jul 2009 08:05:11 GMT: [quoted text clipped - 7 lines] > > Isn't that "broil" in AmE? It is, but I speak BrE/IrE. SignatureNick Spalding BrE/IrE > Dr Peter Young wrote, in <2c44977750.pnyoung@pnyoung.ormail.co.uk> > on Wed, 08 Jul 2009 11:30:57 +0100: [quoted text clipped - 10 lines] > > It is, but I speak BrE/IrE. I think Peter was just being helpful, although I had already mentioned broiled a few lines up the message. SignatureDavid >>> Whereas I don't believe I have ever eaten a fried sausage. Sausages >>> are grilled (=US broiled), by me and by my forefathers, even unto [quoted text clipped - 30 lines] > component for a stir-fry or similar, or in an omelette, but I've never > fried a whole slice of bacon at home. I've seen stoves in the US in which the broiler is inside the oven. The basic oven burner is at the bottom of the oven, and the broiler burner is at the top. The broiler pan can be set close to the top-of-the-oven flame, or lower, depending on the speed needed to cook the meat or veggies to one's taste. A slotted tray fits on top of the broiler pan, to let the grease fall off the meat. They are both beasts to clean. I suppose in the US we use "griddle" for the flat tray some cooks use to cook pancakes (griddle cakes). The one we had in our house rested on top of two gas burners and was of a hefty cast iron. Mom cherished that griddle. I have seen new two-burner-length griddles being sold on TV recently. I think they are steel or cast aluminum and non-stick. Oh, "grill-pans" are also demonstrated and sold on TV. Those are frying pans with raised grooves (?) in the bottom, to keep the meat out of the grease, and to make those "attractive grill marks". > I've seen stoves in the US in which the broiler is inside the oven. The > basic oven burner is at the bottom of the oven, and the broiler burner > is at the top. The broiler pan can be set close to the top-of-the-oven > flame, or lower, depending on the speed needed to cook the meat or > veggies to one's taste. That's what our French oven is like. > A slotted tray fits on top of the broiler pan, to let the grease fall > off the meat. They are both beasts to clean. The "broiler pan" is UK "grill pan". I'm not sure what the stainless steel grid is called, which fits inside the grill pan. These are reversible, with longer legs on one side and shorter on the other, but the grill pan can also be raised or lowered as you say. > I suppose in the US we use "griddle" for the flat tray some cooks use to > cook pancakes (griddle cakes). The one we had in our house rested on [quoted text clipped - 5 lines] > pans with raised grooves (?) in the bottom, to keep the meat out of the > grease, and to make those "attractive grill marks". I don't know if we have a name for those. SignatureDavid >> I've seen stoves in the US in which the broiler is inside the oven. >> The basic oven burner is at the bottom of the oven, and the broiler [quoted text clipped - 23 lines] > > I don't know if we have a name for those. We call them griddle pans or griddles. http://www.bbc.co.uk/food/glossary/g.shtml?griddle SignatureLaura (emulate St. George for email) >>> Oh, "grill-pans" are also demonstrated and sold on TV. Those are >>> frying pans with raised grooves (?) in the bottom, to keep the meat [quoted text clipped - 5 lines] > > http://www.bbc.co.uk/food/glossary/g.shtml?griddle To me, a griddle is a large sheet of fat, thick, metal which you heat on the gas hob. Like the hot plates which some US diners use for cooking eggs and burgers. For cooking griddle scones (or girdle scones), of course. A griddle pan is smaller with raised edges, but I wouldn't expect it to be ridged - I see from your link that this is a recent development. SignatureDavid >>>> Oh, "grill-pans" are also demonstrated and sold on TV. Those are >>>> frying pans with raised grooves (?) in the bottom, to keep the [quoted text clipped - 13 lines] > edges, but I wouldn't expect it to be ridged - I see from your link > that this is a recent development. We have a griddle (pan) of cast iron, slightly raised edge and a substantial handle. It came to our home from my mother's home. She got it from her mother, who got it from her mother, who, I was told, got it from hers. I just brought it in as a well-and-often-used part of setting up housekeeping. It served us for a few years, until my sister recognized it and described its history. My wife blanched, and said something to the effect, "And we've just been using it as any old pan!" It got put away and replaced by some kind of a lighter alloy item that has become depressed in its center. SignatureFrank ess >>>>> Oh, "grill-pans" are also demonstrated and sold on TV. Those are >>>>> frying pans with raised grooves (?) in the bottom, to keep the [quoted text clipped - 23 lines] > pan!" It got put away and replaced by some kind of a lighter alloy > item that has become depressed in its center. I hope it was put away well-oiled? I have heard that good cast iron, like good pearls, should be used to remain seasoned and prime. >>>>>> Oh, "grill-pans" are also demonstrated and sold on TV. Those >>>>>> are frying pans with raised grooves (?) in the bottom, to keep [quoted text clipped - 27 lines] > I hope it was put away well-oiled? I have heard that good cast > iron, like good pearls, should be used to remain seasoned and prime. Thank you. I didn't remember that; evidence is that until it was deposed from its throne as First and Constant Pan (we are a tortilla-using family) frequent use maintained good condition. I'll see if I can arrange a Restoration. SignatureFrank ess > >>> Oh, "grill-pans" are also demonstrated and sold on TV. Those are > >>> frying pans with raised grooves (?) in the bottom, to keep the meat [quoted text clipped - 12 lines] > expect it to be ridged - I see from your link that this is a recent > development. We've had the pan with raised ridges stateside -- traditionally a medium-to-large round heavy cast iron skillet -- since time out of mind. I'm not sure what we call it, though! SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) >> I've seen stoves in the US in which the broiler is inside the oven. The >> basic oven burner is at the bottom of the oven, and the broiler burner [quoted text clipped - 23 lines] > >I don't know if we have a name for those. I don't, either, but we bought one in France yonks ago that has a black finish and is heavy enough to be cast iron. Joke's on me, for when I tried it on our fabulous new induction hob, the hob signalled "F", which means "unsuitable" and probably stands for "throw that effing pan away". Which we did, along with about 500 UKP's worth of professional, aluminium cookware that I had bought a decade ago. I suspect I should have stuck with gas. SignatureRobin (BrE) Herts, England >>> I've seen stoves in the US in which the broiler is inside the oven. The >>> basic oven burner is at the bottom of the oven, and the broiler burner [quoted text clipped - 28 lines] > professional, aluminium cookware that I had bought a decade ago. I > suspect I should have stuck with gas. That's the problem with induction hobs. I was very tempted when we refitted our kitchen - I remember that Peter Moylan was a great fan of them - but the cost was prohibitive, even before the need to change all our saucepans was taken into account. SignatureLaura (emulate St. George for email) > > I don't, either, but we bought one in France yonks ago that has a > > black finish and is heavy enough to be cast iron. Joke's on me, for [quoted text clipped - 8 lines] > them - but the cost was prohibitive, even before the need to change all > our saucepans was taken into account. I didn't even consider it. A friend had an induction hob put in when she ha her kitchen done last year, but I'm too worried about power cuts in the middle of cooking dinner. SignatureLinz Wet Yorks via Cambridge, York, London and Watford My accent may vary >> > I don't, either, but we bought one in France yonks ago that has a >> > black finish and is heavy enough to be cast iron. Joke's on me, for [quoted text clipped - 12 lines] >ha her kitchen done last year, but I'm too worried about power cuts in >the middle of cooking dinner. We got a 50% off deal on the whole kitchen (solid oak where it matters) from Wickes, including cooker, hob and extractor. So the hob cost about 300 UKP, which is little more than the gas hob I bought a decade ago. It really does work as effectively and quickly as gas. The oven has about 50 menus programmed into it, and the couple I've tried really do work, particularly the meat probe for roties. The trouble is that the menus are for family-sized meals and I seldom want to cook so much at any one time. SignatureRobin (BrE) Herts, England Pat Durkin wrote, in <h329f1$4im$1@news.albasani.net> on Wed, 8 Jul 2009 09:11:44 -0500: > I've seen stoves in the US in which the broiler is inside the oven. The > basic oven burner is at the bottom of the oven, and the broiler burner [quoted text clipped - 3 lines] > A slotted tray fits on top of the broiler pan, to let the grease fall > off the meat. They are both beasts to clean. Mine is like that, in a second smaller oven that is below the main fan oven. The oven with the grill is very seldom used as an oven. SignatureNick Spalding BrE/IrE > Pat Durkin wrote, in <h329f1$4im$1@news.albasani.net> > on Wed, 8 Jul 2009 09:11:44 -0500: [quoted text clipped - 9 lines] > Mine is like that, in a second smaller oven that is below the main fan > oven. The oven with the grill is very seldom used as an oven. Mine is also like that, but in a smaller oven above the main oven. But grilling can be also be undertaken in the main fan oven, without the need to turn the food, a system called Circotherm. I was sceptical about this but it works very well for steaks and chops. I was surprised that the instructions also told me to use the grill in the small oven with the door closed, unlike our previous oven where it had to remain open. This is a great improvement as the smoke alarm does not now go off when fat splashes the burners. SignatureLaura (emulate St. George for email) LFS wrote, in <7bju92F23rej5U1@mid.individual.net> on Wed, 08 Jul 2009 17:02:42 +0100: > > Pat Durkin wrote, in <h329f1$4im$1@news.albasani.net> > > on Wed, 8 Jul 2009 09:11:44 -0500: [quoted text clipped - 19 lines] > had to remain open. This is a great improvement as the smoke alarm does > not now go off when fat splashes the burners. I must look in the instruction book which, believe it or not, I still have after fifteen years. I always have the door open. Mine is electric so no burners. SignatureNick Spalding BrE/IrE > LFS wrote, in <7bju92F23rej5U1@mid.individual.net> > on Wed, 08 Jul 2009 17:02:42 +0100: [quoted text clipped - 36 lines] > have after fifteen years. I always have the door open. Mine is > electric so no burners. I tend to call the "heating elements" burners on my electric stove. What do you call them? SignaturePat Durkin durkinpa at msn.com Wisconsin >> LFS wrote, in <7bju92F23rej5U1@mid.individual.net> >> on Wed, 08 Jul 2009 17:02:42 +0100: [quoted text clipped - 34 lines] > I tend to call the "heating elements" burners on my electric stove. What > do you call them? We generally call them "elements". SignatureDavid the Omrud wrote... >> I tend to call the "heating elements" burners on my electric >> stove. What do you call them? > > We generally call them "elements". I call the ones *on* the stove "rings". The ones inside (and inside the electric kettle and the immersion heater), "elements". The electric fire has "bars". SignatureNoel > Pat Durkin wrote: >> I tend to call the "heating elements" burners on my electric stove. >> What do you call them? > > We generally call them "elements". That's elementary. SignatureSkitt (AmE) >> Pat Durkin wrote: > [quoted text clipped - 4 lines] > >That's elementary. ...my dear Watts on. SignatureRegards, Chuck Riggs, who speaks AmE, lives near Dublin, Ireland and usually spells in BrE >>> Pat Durkin wrote: >>>> I tend to call the "heating elements" burners on my electric stove. [quoted text clipped - 3 lines] > > ...my dear Watts on. <grin> Welcome back, Chuck, you sound in good form. SignatureLaura (emulate St. George for email) >>>> Pat Durkin wrote: >>>>> I tend to call the "heating elements" burners on my electric stove. [quoted text clipped - 5 lines] > ><grin> Welcome back, Chuck, you sound in good form. Thank you, Laura. During the past week or two, the powers that be have allowed several upgrades to my style of living, which is why. SignatureRegards, Chuck Riggs, who speaks AmE, lives near Dublin, Ireland and usually spells in BrE >>>>> Pat Durkin wrote: >>>>>> I tend to call the "heating elements" burners on my electric stove. [quoted text clipped - 6 lines] > Thank you, Laura. During the past week or two, the powers that be have > allowed several upgrades to my style of living, which is why. I wish there were powers who could do the same for me. Neither the lottery nor Ernie have yet permitted such a thing although today I was informed by our IT manager that my work PC is due to be upgraded, which is welcome news. SignatureLaura (emulate St. George for email) >>>>>>> I tend to call the "heating elements" burners on my electric >>>>>>> stove. What do you call them? [quoted text clipped - 10 lines] > informed by our IT manager that my work PC is due to be upgraded, > which is welcome news. Better the devil you know? >>>>>>>> I tend to call the "heating elements" burners on my electric >>>>>>>> stove. What do you call them? [quoted text clipped - 12 lines] > >Better the devil you know? Perhaps I've become hopelessly set in my ways, but I know I'm wary of software upgrades. SignatureRegards, Chuck Riggs, who speaks AmE, lives near Dublin, Ireland and usually spells in BrE > "Pat Durkin" wrote: >>>> LFS wrote: >>>>>> "Skitt" wrote: >>>>>>>>> I tend to call the "heating elements" burners on my electric >>>>>>>>> stove. What do you call them? [quoted text clipped - 15 lines] > Perhaps I've become hopelessly set in my ways, but I know I'm wary of > software upgrades. I took it to be a hardware upgrade that Laura was talking about. SignatureSkitt (AmE) >>>>>>>>>> I tend to call the "heating elements" burners on my electric >>>>>>>>>> stove. What do you call them? [quoted text clipped - 17 lines] > > I took it to be a hardware upgrade that Laura was talking about. Yes, it is. Software upgrades can indeed be a nightmare: I can't get Outlook Web Access to work properly with the latest version of IE. SignatureLaura (emulate St. George for email) >Skitt wrote: >>>> [quoted text clipped - 6 lines] >Yes, it is. Software upgrades can indeed be a nightmare: I can't get >Outlook Web Access to work properly with the latest version of IE. In case you are tempted to try Firefox, that doesn't seem satisfactory for Outlook Web Access either. I've tried the latest 3.5 and the previous version. Both show lots of check boxes, whose purpose is unclear, and not the reading pane I was used to. IE7 worked well enough, but when I dropped that for Firefox, I hung on to IE6 solely for O.W.A. (better the devil you know, indeed). SignaturePaul >> Skitt wrote: >>>>> [quoted text clipped - 13 lines] > enough, but when I dropped that for Firefox, I hung on to IE6 solely for > O.W.A. (better the devil you know, indeed). No, the Firefox layout for OWA is quite horrible. I was reasonably happy with IE7 but with IE8 I'm unable to flag messages for some reason which is very annoying. I hate OWA with a passion but I'm told that we're going over to Google hosting soon which may be even worse. SignatureLaura (emulate St. George for email) >>> Skitt wrote: >>>>>> [quoted text clipped - 19 lines] > reason which is very annoying. I hate OWA with a passion but I'm told > that we're going over to Google hosting soon which may be even worse. What I suspect that means is that MS built the outlook site to work around the horrible bugs in IE6 (as someone who writes web pages, IE6 drives me to distraction). IE7 and (even more so IE8) are a lot more standards compliant and have fixed some of the bugs. Hence the page now doesn't work. I find that rather amusing in a "biter bit" way. SignatureOnline waterways route planner: http://canalplan.org.uk development version: http://canalplan.eu the Omrud wrote, in <yK55m.53268$OO7.48035@text.news.virginmedia.com> on Wed, 08 Jul 2009 18:40:30 GMT: > >> LFS wrote, in <7bju92F23rej5U1@mid.individual.net> > >> on Wed, 08 Jul 2009 17:02:42 +0100: [quoted text clipped - 36 lines] > > We generally call them "elements". Same here. SignatureNick Spalding BrE/IrE > LFS wrote, in <7bju92F23rej5U1@mid.individual.net> > on Wed, 08 Jul 2009 17:02:42 +0100: [quoted text clipped - 24 lines] > have after fifteen years. I always have the door open. Mine is > electric so no burners. Mine is also electric. I meant elements, of course. SignatureLaura (emulate St. George for email) Nick Spalding wrote, in <eok95559fb8rr0qhpo9rhq0bhr7qt2lsg8@4ax.com> on Wed, 08 Jul 2009 18:11:59 +0100: > LFS wrote, in <7bju92F23rej5U1@mid.individual.net> > on Wed, 08 Jul 2009 17:02:42 +0100: [quoted text clipped - 26 lines] > have after fifteen years. I always have the door open. Mine is > electric so no burners. How about that, my Neff oven claims to do Circotherm grilling too, I had never noticed that. It doesn't have any advice on whether the separate grill should have the door open or shut. SignatureNick Spalding BrE/IrE > Nick Spalding wrote, in <eok95559fb8rr0qhpo9rhq0bhr7qt2lsg8@4ax.com> > on Wed, 08 Jul 2009 18:11:59 +0100: >> LFS wrote, in <7bju92F23rej5U1@mid.individual.net> >> on Wed, 08 Jul 2009 17:02:42 +0100: [snip] >> I must look in the instruction book which, believe it or not, I still >> have after fifteen years. I always have the door open. Mine is >> electric so no burners. > How about that, my Neff oven claims to do Circotherm grilling too, I had > never noticed that. It doesn't have any advice on whether the separate > grill should have the door open or shut. If you have the same Neff oven as we do, I think there's a confusion over terms here. As I understand it, Circotherm grilling is what is also described as hot-air grilling, and is done in the fan-oven, the main one, with the door shut, using the blast of hot air from the fan. This is what we regularly do, and in fact we had some excellent local sausages last evening; 20 minutes at 190C, on a rack over a pan, and you don't need to turn them. We also regularly do fish (salmon, Dover sole), kebabs and chops this way. Steak we do on the griddle pan. By the way, there are some vintage entries in the oven's manual; among others: The surfaces of this oven will become hot. The internal surfaces of this oven will become very hot. Do not use this oven for the storage of inflammable materials. Do not sit or stand on the open oven doors. Oddly, enough, I've never been tempted to do these last two. Best wishes, Peter. SignaturePeter Young, (BrE), Consultant Anaesthetist, 1975-2004. (US equivalent: Attending Anesthesiologist) Cheltenham and Gloucester, UK. Now happily retired. http://pnyoung.orpheusweb.co.uk Dr Peter Young wrote, in <415c2b7850.pnyoung@pnyoung.ormail.co.uk> on Thu, 09 Jul 2009 14:28:32 +0100: > > Nick Spalding wrote, in <eok95559fb8rr0qhpo9rhq0bhr7qt2lsg8@4ax.com> > > on Wed, 08 Jul 2009 18:11:59 +0100: [quoted text clipped - 20 lines] > you don't need to turn them. We also regularly do fish (salmon, Dover > sole), kebabs and chops this way. Steak we do on the griddle pan. No confusion in my mind. The hot-air grilling is in the bigger oven with the door shut, the conventional grilling is in the small oven with the door open. > By the way, there are some vintage entries in the oven's manual; among > others: [quoted text clipped - 9 lines] > > Peter. SignatureNick Spalding BrE/IrE > Dr Peter Young wrote, in <415c2b7850.pnyoung@pnyoung.ormail.co.uk> > on Thu, 09 Jul 2009 14:28:32 +0100: [quoted text clipped - 23 lines] > with the door shut, the conventional grilling is in the small oven with > the door open. [..] Just checked the instructions- couldn't be more definite: "Grilling - Mini oven. Always keep the oven door closed." SignatureLaura (emulate St. George for email) >> Dr Peter Young wrote, in <415c2b7850.pnyoung@pnyoung.ormail.co.uk> >> on Thu, 09 Jul 2009 14:28:32 +0100: [quoted text clipped - 29 lines] > >"Grilling - Mini oven. Always keep the oven door closed." Now if only I could find the instructions for my oven... I'd guess that keeping the door closed is primarily a safety precaution. SignaturePeter Duncanson, UK (in alt.usage.english) >>> Dr Peter Young wrote, in <415c2b7850.pnyoung@pnyoung.ormail.co.uk> >>> on Thu, 09 Jul 2009 14:28:32 +0100: [quoted text clipped - 32 lines] > > I'd guess that keeping the door closed is primarily a safety precaution. Odd, though, since leaving the door open has always been my previous experience of instructions, with both gas and electric grills. But it certainly stops the smoke alarm going off. NICTTOI the other grill/oven doors didn't have a glass panel, though, so you wouldn't have been able to keep an eye on the cooking. SignatureLaura (emulate St. George for email) >>>> Dr Peter Young wrote, in <415c2b7850.pnyoung@pnyoung.ormail.co.uk> >>>> on Thu, 09 Jul 2009 14:28:32 +0100: [quoted text clipped - 35 lines] >Odd, though, since leaving the door open has always been my previous >experience of instructions, with both gas and electric grills. The older eye-level grills didn't have doors, or even sides. I see they still don't: http://www.applianceplanet.co.uk/images/New-World/50HLG.jpg > But it >certainly stops the smoke alarm going off. NICTTOI the other grill/oven >doors didn't have a glass panel, though, so you wouldn't have been able >to keep an eye on the cooking. SignaturePeter Duncanson, UK (in alt.usage.english) In alt.usage.english, Peter Duncanson (BrE) wrote: >>Just checked the instructions- couldn't be more definite: >> [quoted text clipped - 3 lines] > >I'd guess that keeping the door closed is primarily a safety precaution. Often it's to protect the front-mounted hob controls (and any hand used to operate those controls) from the convected heat. SignatureMike Barnes Cheshire, England > In alt.usage.english, Peter Duncanson (BrE) wrote: >>> Just checked the instructions- couldn't be more definite: [quoted text clipped - 6 lines] > Often it's to protect the front-mounted hob controls (and any hand used > to operate those controls) from the convected heat. OTOH, IME, if you close the door the temperature of the oven rises to whatever the thermostat is set at, and the grill switches off. Maybe more expensive cookers get round this. SignatureMike Page Google me at port.ac.uk if you need to send an email. Mike Page wrote, in <zpE5m.26637$ME1.19099@newsfe05.ams2> on Fri, 10 Jul 2009 11:07:27 +0100: > > In alt.usage.english, Peter Duncanson (BrE) wrote: > >>> Just checked the instructions- couldn't be more definite: [quoted text clipped - 11 lines] > > Maybe more expensive cookers get round this. The grill in my oven uses a separate element from that which heats the oven under the control of the thermostat. SignatureNick Spalding BrE/IrE > Mike Page wrote, in <zpE5m.26637$ME1.19099@newsfe05.ams2> > on Fri, 10 Jul 2009 11:07:27 +0100: [quoted text clipped - 16 lines] > The grill in my oven uses a separate element from that which heats the > oven under the control of the thermostat. This is the case in mine, too. SignatureLaura (emulate St. George for email) >> Mike Page wrote, in <zpE5m.26637$ME1.19099@newsfe05.ams2> >> on Fri, 10 Jul 2009 11:07:27 +0100: [quoted text clipped - 18 lines] > >This is the case in mine, too. Mine uses the same element, but oven temperature doesn't appear to be a controlling factor for grilling. SignatureRobin (BrE) Herts, England >> No confusion in my mind. The hot-air grilling is in the bigger oven >> with the door shut, the conventional grilling is in the small oven with [quoted text clipped - 5 lines] > > "Grilling - Mini oven. Always keep the oven door closed." Doesn't that make it difficult to get the sausages in and out of the oven? SignatureDavid > > No confusion in my mind. The hot-air grilling is in the bigger oven > > with the door shut, the conventional grilling is in the small oven with [quoted text clipped - 5 lines] > > "Grilling - Mini oven. Always keep the oven door closed." My brand new Neff oven said to keep the door closed when grilling and after using the oven because the heat could affect wooden kitchen carcases. SignatureLinz Wet Yorks via Cambridge, York, London and Watford My accent may vary >>> No confusion in my mind. The hot-air grilling is in the bigger oven >>> with the door shut, the conventional grilling is in the small oven with [quoted text clipped - 9 lines] > after using the oven because the heat could affect wooden kitchen > carcases. Your oven *speaks* to you? Mine is only a year old and doesn't even gurgle.. SignatureLaura (emulate St. George for email) > >>> No confusion in my mind. The hot-air grilling is in the bigger oven > >>> with the door shut, the conventional grilling is in the small oven with [quoted text clipped - 7 lines] > > > > My brand new Neff oven said to keep the door closed when grilling and ^ instructions > > after using the oven because the heat could affect wooden kitchen > > carcases. > > Your oven *speaks* to you? Mine is only a year old and doesn't even gurgle.. See above. SignatureLinz Wet Yorks via Cambridge, York, London and Watford My accent may vary > If you have the same Neff oven as we do, I think there's a confusion > over terms here. As I understand it, Circotherm grilling is what is [quoted text clipped - 5 lines] > you don't need to turn them. We also regularly do fish (salmon, Dover > sole), kebabs and chops this way. Now, that sounds tasty. I must say I have not heretofore been much tempted by high-end kitchen appliances, but I start to feel my resistance weakening. SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) > Nick Spalding wrote, in <eok95559fb8rr0qhpo9rhq0bhr7qt2l...@4ax.com> > on Wed, 08 Jul 2009 18:11:59 +0100: [quoted text clipped - 33 lines] > never noticed that. It doesn't have any advice on whether the separate > grill should have the door open or shut. For some reason 'Neff' cries out to me to be pronounced in the same sort of accent in which the words 'nice house' come very very close to rhyming, S in B > I was surprised that the instructions also told me to use the grill > in [quoted text clipped - 3 lines] > does > not now go off when fat splashes the burners. WIWAL, the rule of thumb was door open for electric broilers, closed for gas broilers, with rare exceptions as specified by the manufacturer. Nowadays, with kitchen smoke alarms mandated by law in most places, I think the trend favors closed broiler designs for both gas and electric. SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) > I mean in the grill part of the, er, grill. UK cookers come with a > separate grill, with a grill pan, as you say. When I was young, this [quoted text clipped - 3 lines] > Even our touring caravan had a grill, beneath the hobs (= somwhereE > "burners"). I'm slightly surprised at that "usual". I've been involved in the purchase of three cookers in the past few years. The double-width one in the house has the grill above the "conventional" (non-fan assisted) oven (so below the block of burners with the wok burner in), the boat one (a conventional narrow domestic cooker) has it between the burners and the oven, as does my parent's new one (a slightly wider normal domestic cooker). In all cases here these are gas burners, though the house "range style" cooker has electric ovens (and, slightly to my reluctance, grill). SignatureOnline waterways route planner: http://canalplan.org.uk development version: http://canalplan.eu >> I mean in the grill part of the, er, grill. UK cookers come with a >> separate grill, with a grill pan, as you say. When I was young, this [quoted text clipped - 5 lines] > > I'm slightly surprised at that "usual". I've been involved in the Not that you said "usual", of course! But the same applies, if a fraction more mildly, to "tends" IMHO. > purchase of three cookers in the past few years. The double-width one > in the house has the grill above the "conventional" (non-fan assisted) [quoted text clipped - 5 lines] > In all cases here these are gas burners, though the house "range style" > cooker has electric ovens (and, slightly to my reluctance, grill). SignatureOnline waterways route planner: http://canalplan.org.uk development version: http://canalplan.eu >>> I mean in the grill part of the, er, grill. UK cookers come with a >>> separate grill, with a grill pan, as you say. When I was young, this [quoted text clipped - 7 lines] > Not that you said "usual", of course! But the same applies, if a > fraction more mildly, to "tends" IMHO. Yes, I was a little confused by that, but I've got several episodes of The Wire to catch up with, so I didn't worry myself about it. SignatureDavid >>>> I mean in the grill part of the, er, grill. UK cookers come with a >>>> separate grill, with a grill pan, as you say. When I was young, this [quoted text clipped - 10 lines] >Yes, I was a little confused by that, but I've got several episodes of >The Wire to catch up with, so I didn't worry myself about it. We've been through them all once, and now are going through them again, this time with English subtitles. We missed a lot of Marlo's female assassin's conversation first time through -- she has a strong accent and slurs her words -- and also a lot of what the young poppers at school were saying in Wire4. SignatureRobin (BrE) Herts, England >> Yes, I was a little confused by that, but I've got several episodes of >> The Wire to catch up with, so I didn't worry myself about it. [quoted text clipped - 4 lines] > accent and slurs her words -- and also a lot of what the young poppers > at school were saying in Wire4. Shhhh, we're still on Series 3, as broadcast on BBC2 at the moment. Didn't seem worth buying them at this stage, since TiVo can capture them all. We might buy the boxed sets of 3 onwards later. SignatureDavid >>> Yes, I was a little confused by that, but I've got several episodes of >>> The Wire to catch up with, so I didn't worry myself about it. [quoted text clipped - 8 lines] >Didn't seem worth buying them at this stage, since TiVo can capture them >all. We might buy the boxed sets of 3 onwards later. Y'all will meet the above assassin, Snoopy, briefly before TW3 ends. Jeanne couldn't at first believe she was female. SignatureRobin (BrE) Herts, England >>> Whereas I don't believe I have ever eaten a fried sausage. Sausages >>> are grilled (=US broiled), by me and by my forefathers, even unto the [quoted text clipped - 21 lines] > Even our touring caravan had a grill, beneath the hobs (= somwhereE > "burners"). I have electricity only, but the grill is, as you say, directly under the hotplates. > Cleaning the grill pan is one of those mucky jobs which just needs doing. I cover mine with Alfoil and hope for the best. I refrain from using it for anything mucky. > I cook sausages in the oven on Christmas Day, partly because there are > always a lot of sausages, and partly because I'm far too busy cooking to > watch them. But they cook in about a third of the time under the grill. That's the whole point. It takes about an hour during which time I can drink beer and play on the computer. One of the problems with the sausages I buy is that they are always in packs of 12 or 16. I freeze my Yugoslav sausages, but with British-style sausages, I find it's best to cook them all. > Bacon also goes under the grill. I fry lardons, which are used as a > component for a stir-fry or similar, or in an omelette, but I've never > fried a whole slice of bacon at home. Once upon a time, I couldn't imagine starting the day without bacon and egg. I dispensed with such depravity decades ago, but I do still have it occasionally for dinner, usually with fried potatoes. I also fry bacon when I cooking liver. However, just once in a blue moon in the dead of winter, I get the yen for a bacon sandwich; for that, I cook the bacon in the microwave - the only thing apart from rice that I actually cook in the microwave. SignatureRob Bannister > Once upon a time, I couldn't imagine starting the day without bacon and > egg. I dispensed with such depravity decades ago, but I do still have it [quoted text clipped - 3 lines] > in the microwave - the only thing apart from rice that I actually cook > in the microwave. We used to occasionally cook rice in the microwave, and fish more often, but the steamer is far more satisfactory for both of those, and also for potatoes and veg. SignatureDavid > I mean in the grill part of the, er, grill. UK cookers come with a > separate grill, with a grill pan, as you say. When I was young, this > was either directly beneath the gas hobs, or up high on its own - an > "eye-level grill", but these days it tends to be underneath the main > oven. That where the broiler (as we call it) has usually been on American stoves (cookers) all along -- usually using the same burner as the oven. I like the older UK arrangements, especially the "eye-level" one. Nowadays, of course, high-end kitchen installations can feature a separate broiler unit that need not necessarily be anywhere near the oven or the cooktop. Our current stove, now about half a dozen years old, has the (gas) broiler unit in the top of the oven. It's not at all high-end, and it's labeled "Kenmore" (the Sears house brand of appliances) so it's presumably as American as apple pie, but it's the first I've ever used that has a gas broiler there. (It's the normal place for an electric broiler in an electric oven.) Underneath the oven, basically at floor level, is a storage/warming drawer that looks from the outside as if it might be the broiler, but it isn't. SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) >>> In alt.usage.english, Nick Spalding wrote: >>>> Mike L wrote, in [quoted text clipped - 29 lines] > nor I have had a sausage cooked any way other than boiled or steamed > in years. We went right off fried food, even using olive oil. You can grill sausages quite successfully. SignatureLaura (emulate St. George for email) >You can grill sausages quite successfully. I generally roast them. But I don't normally see emulsified high-fat offal tubing in the stores here so I have no idea whether it would respond as well to that treatment. The normal sausage around these parts is "Italian" (which comes in two varieties: "hot" and "mild"). You can, of course, get chicken sausage, turkey sausage, and occasionally lamb sausage,[1] in addition to the normal pork variety; but the default flavor is still "Italian". There is also kielbasa, of course, but that's not "sausage". And there's "breakfast sausage", which seems to be to be a completely different category -- there's rarely much variety in flavor or size, although both pork and chicken are often offered. I'm at something of a loss to figure out how to search supermarket inventories in other regions to see what sorts of sausage they sell. -GAWollman [1] Inexplicably, my local Whole Foods puts all of the "dinner"-size sausages in pork casings. I suspect they would sell more "turkey sausage" if it were not packed in pig intestine. SignatureGarrett A. Wollman | The real tragedy of human existence is not that we are wollman@csail.mit.edu| nasty by nature, but that a cruel structural asymmetry Opinions not those | grants to rare events of meanness such power to shape of MIT or CSAIL. | our history. - S.J. Gould, Ten Thousand Acts of Kindness >>>> In alt.usage.english, Nick Spalding wrote: >>>>> Mike L wrote, in [quoted text clipped - 31 lines] > >You can grill sausages quite successfully. That you can. Give me time to understand the computer controls on my new oven. Incidentally, I know you're all dying to know the status of my new kitchen. The units and appliances are now all in place. It's taken some time because there was a lot of rewiring needed and the installer was working alone. Tiling of the walls starts tomorrow, and the floor ASAP thereafter. SignatureRobin (BrE) Herts, England Mike L filted: >I once had to stop my Spanish s-i-l from /boiling/ a pound of English >sausages. Later, I heard Simon Hoggart report that an aunt of his had [quoted text clipped - 12 lines] >half a tablet of Naproxen, made up to 100% with Campari from the north >side of the distillery: he seems to use tap water. I don't know exactly how the composition of English sausages differs from bratwurst, but the latter are often simmered in beer before a quick trip to the grilling surface....r SignatureA pessimist sees the glass as half empty. An optometrist asks whether you see the glass more full like this?...or like this? > Mike L filted: >> [quoted text clipped - 12 lines] > from bratwurst, but the latter are often simmered in beer before a > quick trip to the grilling surface....r I find many sausages are too salty for my taste, so I often either soak or simmer them before cooking to extract some of the salt. SignatureRegards John for mail: my initials plus a u e at tpg dot com dot au > I once had to stop my Spanish s-i-l from /boiling/ a pound of English > sausages. Later, I heard Simon Hoggart report that an aunt of his had [quoted text clipped - 7 lines] > sausages before frying them, to keep them moist: I've never got round > to trying this, but it does make sense. I just buy excellent sausages from the local butcher or the farm shop. SignatureDavid >> I once had to stop my Spanish s-i-l from /boiling/ a pound of English >> sausages. Later, I heard Simon Hoggart report that an aunt of his had [quoted text clipped - 9 lines] > >I just buy excellent sausages from the local butcher or the farm shop. Finding excellence may be possible when you have the luxury of buying them from a butcher you know, but one is often unsure what is in them when eating in a restaurant. When out, I prefer unadulterated beef, pork, chicken or, best of all, fish. SignatureRegards, Chuck Riggs, who speaks AmE, lives near Dublin, Ireland and usually spells in BrE >> I just buy excellent sausages from the local butcher or the farm shop. > > Finding excellence may be possible when you have the luxury of buying > them from a butcher you know, but one is often unsure what is in them > when eating in a restaurant. When out, I prefer unadulterated beef, > pork, chicken or, best of all, fish. True. How good is the food in your new residence? SignatureDavid >>> I just buy excellent sausages from the local butcher or the farm shop. >> [quoted text clipped - 4 lines] > >True. How good is the food in your new residence? Not good, until I got the permission, as have a few other patients, to eat in the cafeteria with staff members. Now I am very happy with the quality of it, even if the variety is somewhat limited. SignatureRegards, Chuck Riggs, who speaks AmE, lives near Dublin, Ireland and usually spells in BrE > > I once had to stop my Spanish s-i-l from /boiling/ a pound of English > > sausages. Later, I heard Simon Hoggart report that an aunt of his had [quoted text clipped - 9 lines] > > I just buy excellent sausages from the local butcher or the farm shop. OldBloke had a chat about gluten-free sausages with our local butcher, bemoaning the fact that while many butchers will do the occasional gluten-free plain pork banger, we end up going to an online retailer for anything exotic (like, oooh, pork and leek, or pork and apple). No problem, says the butcher, if I know you're likely to buy them, I'll make some other flavours and keep them in the freezer for you. Another good reason to use your local shops! SignatureLinz Wet Yorks via Cambridge, York, London and Watford My accent may vary >> > I once had to stop my Spanish s-i-l from /boiling/ a pound of English >> > sausages. Later, I heard Simon Hoggart report that an aunt of his had [quoted text clipped - 19 lines] > >Another good reason to use your local shops! Indeed! Our local Italian deli has started making sausages, five kilos at a time. He minces the pork, mixes in a measured amount of salt, spices and herbs, and stuffs the casings right at the counter so you can see exactly what goes into them. Since they have no preservative they should be eaten or frozen the day they're made. SignatureRobin (BrE) Herts, England > Indeed! Our local Italian deli has started making sausages, five > kilos at a time. He minces the pork, mixes in a measured amount of > salt, spices and herbs, and stuffs the casings right at the counter so > you can see exactly what goes into them. Since they have no > preservative they should be eaten or frozen the day they're made. This is my local sausage place. I'll admit I find it a bit intimidating: http://www.carpatiasausage.com/ SignatureSML > I once had to stop my Spanish s-i-l from /boiling/ a pound of English > sausages. Later, I heard Simon Hoggart report that an aunt of his had [quoted text clipped - 12 lines] > half a tablet of Naproxen, made up to 100% with Campari from the north > side of the distillery: he seems to use tap water. These have to be boiled. http://www.ocado.com/webshop/product/Blooms-Kosher-Cocktail-Viennas/21072011 But I've never tried boiling kosher frying sausages. I grill them. SignatureLaura (emulate St. George for email) >> In alt.usage.english, Nick Spalding wrote: >>> Mike L wrote, in [quoted text clipped - 25 lines] > half a tablet of Naproxen, made up to 100% with Campari from the north > side of the distillery: he seems to use tap water. I buy kranski and chorizas from a Croatian butcher and he recommended I heat them in water rather than fry them. I've been doing it for some years without regret (using tap water of course). SignatureRob Bannister Nick Spalding filted: >Mike L wrote, in ><2746c216-e316-4b51-aacc-56e46db979fe@b15g2000yqd.googlegroups.com> [quoted text clipped - 9 lines] > >I love them cold for breakfast. Sliced over a bowl of Weetabix?...r SignatureA pessimist sees the glass as half empty. An optometrist asks whether you see the glass more full like this?...or like this? > No, this post isn't about chocolate. Not yet at any rate. > [quoted text clipped - 11 lines] > in Brussels > reading papers from the US Yup. Uneasy lies the head ... no, that's another thing. I don't curry favors, nor do I favor curries. SignatureSkitt (AmE) > Yup. Uneasy lies the head ... no, that's another thing. I don't curry > favors, nor do I favor curries. Only he who is running knows.... In alt.usage.english, tsuidf wrote: >> Yup. Uneasy lies the head ... no, that's another thing. I don't curry >> favors, nor do I favor curries. > >Only he who is running knows.... Running knows... SignatureMike Barnes Cheshire, England > No, this post isn't about chocolate. Not yet at any rate. > [quoted text clipped - 8 lines] > anything abstract) other than favour>'? Just wondering.? > That hightlights a quirk in the language. The meaning is intuited from the idiom 'curry favor' but there isn't a verb that carries that meaning, if Googling "define:curry" pulls up the definitions to be found. SignatureAngel http://www.csmonitor.com/2009/0622/p06s04-wome.html http://allforgood.org Health care action http://my.barackobama.com/page/content/hcserviceattend/ http://shelby.senate.gov http://sessions.senate.gov http://griffith.house.gov/ >> No, this post isn't about chocolate. Not yet at any rate. >> [quoted text clipped - 11 lines] >'curry favor' but there isn't a verb that carries that meaning, if Googling >"define:curry" pulls up the definitions to be found. Although my edition of the OED CD does not mention "curry intimacy", it tells me that curry is occasionally used in other phrases [in addition to "curry favour"] of kindred meaning, as to curry acquaintance, good will, applause, friends, pardon. SignatureRegards, Chuck Riggs, who speaks AmE, lives near Dublin, Ireland and usually spells in BrE |
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