Food translation?

have seen the crawfish on several menus and its in lots of dishes, but as to
taste I haven't a clue... didn't try it in NO and won't try it anywhere
else... the just took the sausage off the menu because these wimps couldn't
handle the heat... fosters is about the same anywhere I have ever eaten it,
only the flame makes the difference... now if we were bringing people to
tour the food of the country going to the source, NO for crawfish, Chicago
for their dogs, STILL for ribs, not only is the food important but the
atmosphere and history is important, in Springfield IL they have a sandwich
called a horse shoe, supposedly invented there and not served many other
places, I would want a visitor to look at it, but I wouldn't be bothered one
bit if they refused to eat it, also in STL there is a sandwich called a St.
Paul sandwich, Chinese in nature that I have never seen served anywhere
else, Lee
CatNipped wrote in message
...
"Stormmee" wrote in message
...
I guess its because most of what you listed is available in St.Louis at
any
medium range restaurant, and the foster and sausages are so common that
they
are served at our casino buffets, don't get me wrong, its all fine food
but
its just not that uncommon, Lee

It's just really hard for me to believe that you could get a good crawfish
etouffee in St. Louis! ; And you're saying that they have Boudin and
Andouille there? I life in Houston now - not that far away from N.O. -
and
I can't find Boudin or Andouille here.

Anyway, if I were a tourist looking for some world-famous N.O. cuisine I
think I'd go to the source and not somebody else's imitation of it. I've
yet to find any restaurant in the U.S. whose New Orleans' recipes tasted
anything like real N.O. cooking. Just MHO.

Hugs,

CatNipped

would love that, Lee
Christina Websell wrote in message
...

"Yowie" wrote in message
...
Y'know, that sounds an aweful lot like the Yorkshire Pudding and the
stuff
my mother used to make "Toad in the hole" with. So maybe its not so
'weird' to me after all.

Yowie
(who would pay a large sum to taste my grandmother's yorshire pud one
more
time)

I can tell you how to make one, if you want. I make one every Sunday. I
eat
all sorts of food during the week but Sunday I have to have a roast dinner
with Yorkshire pudding.
Unlike the purists who think YP should only be had with beef, I am daring
enough to eat it with whatever roast meat I decide to have on a Sunday.
Chicken, whatever. Sunday dinner is impossible without Yorkshire pudding.

My brother will happily eat a curry for his Sunday meal. Now that's
beyond
the pale for a traditional Brit.

Tweed

On Oct 19, 12:41 pm, "CatNipped" wrote:
"Stormmee" wrote in message

...

I guess its because most of what you listed is available in St.Louis at any
medium range restaurant, and the foster and sausages are so common that
they
are served at our casino buffets, don't get me wrong, its all fine food
but
its just not that uncommon, Lee

It's just really hard for me to believe that you could get a good crawfish
etouffee in St. Louis! ; And you're saying that they have Boudin and
Andouille there? I life in Houston now - not that far away from N.O. - and
I can't find Boudin or Andouille here.

Anyway, if I were a tourist looking for some world-famous N.O. cuisine I
think I'd go to the source and not somebody else's imitation of it. I've
yet to find any restaurant in the U.S. whose New Orleans' recipes tasted
anything like real N.O. cooking. Just MHO.

Hugs,

CatNipped

Well, you can't find it here. I've never seen a restaurant with *any*
of the dishes
you've listed (save the more common ones in the first graph). I doubt
there's
a restaraunt here who can spell or prounounce them, let alone prepare
them.
We have Pearl's chain restaurants, that's the closest thing.
I don't doubt that many places in many cities offer a reasonable
facsimile of
authentic Cajun cooking. But it's probably comparable to pizza served
at a
Mom n Pop Italian restaurant in the middle of New York City, to buying
from
Pizza Hut in the middle of Oklahoma City.
(My Long Island friend said the sauce tasted like petroleum byproducts
to her)

Sherry

Sherry

Yowie wrote:

snip

One day I'm going to *have* to do a culinary tour of the USA, although no
matter what, I am *not* sucking the yellow muck out of crawdad heads!.


Me, neither! Ever!

Yowie


Ginger-lyn


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"Matthew" wrote in message
...

"Christina Websell" wrote in message
...

"Matthew" wrote in message
...

"Christina Websell" wrote in
message ...

wrote in message
...
"EvelynVogtGamble(Divamanque)" wrote:

Another semantic difficulty, Christine - in the US,
"mincemeat" is a sweet concoction often used for pies - it
consists mainly of raisins and "dessert" spices like
cinnamon, cloves, etc., although it may contain candied
citrus peel and brandy, also. (Originally, it also
contained ground suet - which is why it's called minceMEAT -
although I'm not sure the commercial product does.) I think
"mince" or "mincemeat" in the rest of the world is what we'd
call "ground" meat, here.

Oh, thanks for that information, Evelyn. Whenever someone from the
UK talks about a "mince pie", I always imagine it's full of dried
fruits and those weird "fruitcake" candies.

It is.


More recently I realized
that "mince meat" is what we would call hamburger or ground beef.

That's minced meat, aka mince. We buy it as pork mince, lamb mince,
beef mince etc. The fruit stuff is mincemeat (all one word)


(I know that technically, a "hamburger" is the patty, but most people
I know also call the raw ground beef "hamburger", too - it's just
the way that language tends to evolve.)


I always think it very strange that a (US) hamburger is not made of
ham - or at least pork! What do you call beefburgers, then? ;-)

Tweed


Mad Cow ;-)

actually the patties is a called a beef burger


Blame Hamburg, Germany for this they used to put pork on a bun or roll.
There is a little conterversary about this in the history books. A
German vender at the worlds fair ran out of pork sausage patties they
only thing on hand was beef. They called the Hamburg Sandwich after
their home town. And just like most things it got shortened to the
hamburger

That's very interesting. Thank you.
I've visited Hamburg, no sign of a hamburger in 2003 ;-)


just like the hot dog it used to be a dachshund; which means little
dogs.

Dachs in German means badger. They were bred to hunt badgers underground
hence the short legs. This is the standard dachshund, of course, not the
miniatures. If standard dachshunds had long legs they would actually be
quite a big dog.
Klein is the German word for small or little, so small dog would be
kleinhund.

A guy in the newspaper could not spell it so it got shortened to a hot
dog. If you want to know how I know I say it on food network

Well, they told you that wrong, then ;-)

Tweed


http://en.wikipedia.org/wiki/Hot_dog

Sorry for got to add popular belief

I know what a hot dog is, we eat them here. I read your link and didn't
notice a dachshund mentioned.
Tweed

Christina Websell wrote:

wrote in message

Whenever someone from the
UK talks about a "mince pie", I always imagine it's full of dried
fruits and those weird "fruitcake" candies.

It is.

Oh. OK. The plot thickens.

More recently I realized
that "mince meat" is what we would call hamburger or ground beef.

That's minced meat, aka mince. We buy it as pork mince, lamb mince, beef
mince etc. The fruit stuff is mincemeat (all one word)

Ah, then I was right to begin with. There's no actual meat in mincemeat,
then?

I always think it very strange that a (US) hamburger is not made of
ham - or at least pork! What do you call beefburgers, then? ;-)

A "hamburger" was named after the German city of Hamburg, and it is
actually the name of the sandwich consisting of a patty made from ground
beef on a roll (with whatever you like to put on that). Similarly, a
"frankfurter" - commonly known as a hot dog - was named after the German
city of Frankfurt. I don't know why they have those names - maybe they
were specialties in those cities? Or maybe there's a colorful story to
it?

Joyce

wrote:
Christina Websell wrote:

More recently I realized
that "mince meat" is what we would call hamburger or ground beef.

That's minced meat, aka mince. We buy it as pork mince, lamb mince,
beef mince etc. The fruit stuff is mincemeat (all one word)

Ah, then I was right to begin with. There's no actual meat in
mincemeat, then?

There was meat in the original recipe going back to the middle ages.
--
Adrian (Owned by Snoopy & Bagheera)
Cats leave pawprints on your heart
http://community.webshots.com/user/clowderuk

Adrian A wrote:

wrote:
Christina Websell wrote:

More recently I realized
that "mince meat" is what we would call hamburger or ground beef.

That's minced meat, aka mince. We buy it as pork mince, lamb mince,
beef mince etc. The fruit stuff is mincemeat (all one word)

Ah, then I was right to begin with. There's no actual meat in
mincemeat, then?

There was meat in the original recipe going back to the middle ages.

But not anymore?

Joyce

On 19 Oct 2007 20:54:07 GMT, wrote:

Adrian A wrote:

wrote:
Christina Websell wrote:

More recently I realized
that "mince meat" is what we would call hamburger or ground beef.

That's minced meat, aka mince. We buy it as pork mince, lamb mince,
beef mince etc. The fruit stuff is mincemeat (all one word)

Ah, then I was right to begin with. There's no actual meat in
mincemeat, then?

There was meat in the original recipe going back to the middle ages.

But not anymore?

Joyce

I haven't made any for more years than I like to remember, but there
was definitely meat in it. As I recall I think there was meat,
chopped apples, raisins, apple cider and spices.
--
Hugs and Purrs,

Nan and the Furkids

Nan wrote:

There was meat in the original recipe going back to the middle ages.

But not anymore?

I haven't made any for more years than I like to remember, but there
was definitely meat in it. As I recall I think there was meat,
chopped apples, raisins, apple cider and spices.

Actually, that sounds really good. I like sweet-savory combinations,
but I've never had this particular combo - I should try it. As long as
it doesn't have those fruitcake candies - are those actually food?

Joyce