Food translation?

Having read the Survey thread, there were lots of foods I didn't recognise.
So, people, please describe or explain:

Enfilade - what is a Cottage Roll?

Will in New haven - what is Chicken Murphy?

Granby - well, I've found out recently that biscuits in gravy is not the
same as cookies in gravy and that what you call 'biscuit' I'd probably call
'damper' so whilst 'biscuits in gravy' still sounds very weird to me, its
not as weird as I first thought (what I call a 'biscuit' you'd call a
'cookie'). So, how does one make 'biscuits in gravy'?

Christine K. - could you describe 'creamy mince sauce', please?

Bettina - butter cream cakes sound yummy - you got a recipe?

moonglow minnow - what is an apple crisp?

Matthew (and Sam) - dumb question but what is 'cornbread' as opposed to
regular bread?

Yowie - a bit ignorant of international foodstuffs.

"Yowie" wrote in message
...
Having read the Survey thread, there were lots of foods I didn't
recognise. So, people, please describe or explain:

Enfilade - what is a Cottage Roll?

Will in New haven - what is Chicken Murphy?

Granby - well, I've found out recently that biscuits in gravy is not the
same as cookies in gravy and that what you call 'biscuit' I'd probably
call 'damper' so whilst 'biscuits in gravy' still sounds very weird to me,
its not as weird as I first thought (what I call a 'biscuit' you'd call a
'cookie'). So, how does one make 'biscuits in gravy'?

Christine K. - could you describe 'creamy mince sauce', please?

Bettina - butter cream cakes sound yummy - you got a recipe?
moonglow minnow - what is an apple crisp?

Matthew (and Sam) - dumb question but what is 'cornbread' as opposed to
regular bread?

Yowie - a bit ignorant of international foodstuffs.



About the only one of these I can answer (and I know you didn't "call" on
me), is the one about cornbread.

Cornbread is technically 'unleavened' in the sense that it contains no yeast
(doesn't rise) - it rises more in the way that a cake would. And it is made
from not wheat flour - but CORN "meal" (rough ground corn). Here's the
Wikipedia page if that helps
http://en.wikipedia.org/wiki/Cornbread
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"Magic Mood Jeep" wrote in message
m...
"Yowie" wrote in message
...
Having read the Survey thread, there were lots of foods I didn't
recognise. So, people, please describe or explain:

Enfilade - what is a Cottage Roll?

Will in New haven - what is Chicken Murphy?

Granby - well, I've found out recently that biscuits in gravy is not the
same as cookies in gravy and that what you call 'biscuit' I'd probably
call 'damper' so whilst 'biscuits in gravy' still sounds very weird to
me, its not as weird as I first thought (what I call a 'biscuit' you'd
call a 'cookie'). So, how does one make 'biscuits in gravy'?

Christine K. - could you describe 'creamy mince sauce', please?

Bettina - butter cream cakes sound yummy - you got a recipe?
moonglow minnow - what is an apple crisp?

Matthew (and Sam) - dumb question but what is 'cornbread' as opposed to
regular bread?

Yowie - a bit ignorant of international foodstuffs.



About the only one of these I can answer (and I know you didn't "call" on
me), is the one about cornbread.

Cornbread is technically 'unleavened' in the sense that it contains no
yeast (doesn't rise) - it rises more in the way that a cake would. And it
is made from not wheat flour - but CORN "meal" (rough ground corn).
Here's the Wikipedia page if that helps
http://en.wikipedia.org/wiki/Cornbread


Wow! Thanks. That *is* informative. The only two similar things I've had is
polenta, which is made with the yellow corn and tends to be Italian. Its has
no particular flavour and struck me as just a form of carbohydrate that ones
'adds' flavour over rather than savouring its flavour for its own.

The other is semolina pudding, which in Australia is eaten as a breakfast
but in England where my family is from, is eaten as a dessert. it is made
out of wheat, but its grainy (in the same way polenta is grainy) and is
boiled in sweetened milk until it goes thick (like porridge does). My family
used to eat it hot and with 'murder in the snow' - ablob of strawberry or
raspberry jam in the middle of the otherwise white pudding.

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!.

Yowie

Yowie wrote:

The other is semolina pudding, which in Australia is eaten as a breakfast
but in England where my family is from, is eaten as a dessert.

Oh thanks I am in the middle of my lunch and you've just mentioned the most
awful substance in the World!

We used to have it for school dinner served with prunes....our school had a
rule that you had to take at least a small portion of everything and you had
to eat the lot. One day the headmistress caught me ducking out of the dessert
queue and stood over me and forced me to eat a large helping of semolina and
prunes

Maybe she shouldn't have stood over me, I did warn her that a safe distance
might be a good idea..I was sick all over her!

Lesley

Slave of the Fabulous Furballs

--
Message posted via http://www.catkb.com

"Yowie" wrote in message
...

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!.

Then be *sure* to go through New Orleans - best cooking in the US (and, I
think, even better than French cooking since we have the spicy "Cajun"
cuisine thrown in). But you don't know what you're missing if you refuse to
suck the heads! ;

Hugs,

CatNipped


Yowie

CatNipped wrote:
"Yowie" wrote in message
...

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!.

Then be *sure* to go through New Orleans - best cooking in the US
(and, I think, even better than French cooking since we have the
spicy "Cajun" cuisine thrown in). But you don't know what you're
missing if you refuse to suck the heads! ;

Hugs,

CatNipped


Yowie

Sorry, Lori. Dated a Cajun for 8 years and New Orleans food way overrated.
They put more hot than taste into it. (I do love boudin, though.)

On the French side the beignets are nice. But then again so are my Scottish
grandmothers' scones served with clotted cream.

So sorry about Hurricane Katrina. But the be all, end all of cooking is not
Lousiana.

Jill

On Oct 18, 11:19 am, "jmcquown" wrote:
CatNipped wrote:
"Yowie" wrote in message
...

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!.

Then be *sure* to go through New Orleans - best cooking in the US
(and, I think, even better than French cooking since we have the
spicy "Cajun" cuisine thrown in). But you don't know what you're
missing if you refuse to suck the heads! ;

Hugs,

CatNipped

Yowie

Sorry, Lori. Dated a Cajun for 8 years and New Orleans food way overrated.
They put more hot than taste into it. (I do love boudin, though.)

On the French side the beignets are nice. But then again so are my Scottish
grandmothers' scones served with clotted cream.

So sorry about Hurricane Katrina. But the be all, end all of cooking is not
Lousiana.

Jill- Hide quoted text -

- Show quoted text -

Dating a Cajun is *NOT* the same as fine dining in New Orleans.

I can't believe anyone would disagree that it is the best dining in
the US. Have any of you ever been to Arnaud's or Brennan's or
Antoine's or Broussard's? These are rated by food critics as the top
restaurants in the country! And any mom and pop restaurant there can
serve better food than most "five star" restaurants anywhere else!

Hugs,

CatNipped

jmcquown wrote:
CatNipped wrote:
"Yowie" wrote in message
...

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!.

Then be *sure* to go through New Orleans - best cooking in the US
(and, I think, even better than French cooking since we have the
spicy "Cajun" cuisine thrown in). But you don't know what you're
missing if you refuse to suck the heads! ;

Hugs,

CatNipped


Yowie

Sorry, Lori. Dated a Cajun for 8 years and New Orleans food way
overrated. They put more hot than taste into it. (I do love boudin,
though.)

On the French side the beignets are nice. But then again so are my
Scottish grandmothers' scones served with clotted cream.

So sorry about Hurricane Katrina. But the be all, end all of cooking
is not Lousiana.

Jill

I have a couple of Paul Prudhomme's books; also have JustinWilson and quite
a few from the Mississippi gulf coast. It's simply NOT where cooking begins
and ends, sorry.

blech, Lee, who helped her dad use these for catfish bait
CatNipped wrote in message
...
"Yowie" wrote in message
...

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!.

Then be *sure* to go through New Orleans - best cooking in the US (and, I
think, even better than French cooking since we have the spicy "Cajun"
cuisine thrown in). But you don't know what you're missing if you refuse
to
suck the heads! ;

Hugs,

CatNipped


Yowie

"Yowie" wrote in message
...

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!.

Yowie


You're not the only one. I have lived in Texas for more than 40 years
(lived in Ohio before that), and there is *no way* anyone could ever
convince me to suck that muck out of crawdad heads -- no matter how "good"
someone tells me it is!!!

MaryL