Food translation?

On Oct 18, 7:44 pm, "jmcquown" wrote:
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.- Hide quoted text -

That's *your* opinion! You can say what you want, but I think you'd be
hardpressed
to find anything that compares. It's not just the food. It's
everything that goes along
with it--the music, the whole culture. I had the chance to visit N.O.
once when my
sis-in-law lived there. I've always regretted not going.

Sherry

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

(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.)

Joyce

Thank you, Evelyn, and yes, Joyce, mince to me is ground meat, usually
beef, or beef and pork, or just pork, depending on what I happened to
buy. The sauce can be made with any variety of mince (ground meat).

--
Christine in Laitila, Finland
christal63 (at) gmail (dot) com
photos: http://s208.photobucket.com/albums/bb108/christal63/
photos: http://community.webshots.com/user/chkr63

On Oct 18, 12:31 pm, "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. 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.


Yowie

We had semolina at school dinners, it wasn't great, but it was edible,
I remember it as being smooth and without any particular taste. The
really yucky stuff was tapioca pudding, which looked like congealed,
infected frogspawn, and made me gag to look at it. It was very lumpy
and purely disgusting,

Jeanette

band in lady and the tramp, cat in that darned cat... Lee
Matthew wrote in message
...

wrote in message
...
jofirey wrote:

This time of years is my sisters favorite at Mouse World.

"Mouse World"?? Sounds like a food festival for our 4-footed friends.

Joyce

Ever notice that till Lion king there was really no Disney cat Characters

and I might not get charged with any crime if I buy it precooked, Lee...
there is a law or commandment that disallows my gravy
Granby wrote in message
...
Hey Lee, this is just for you:

Buy a tube of Biscuits, regular or the "Grands"
Beke"em

Buy a package (single serving size) Tennessee Pride Sausage Gravy.

cut a slit in the middle of the plastic container of sausage gravy.

Nuke for 5 minutes if frozen, 2 if not.

Cut off corner of container and spread over 4 of the small biscuits split,
2
of the big ones split. Replace in microwave for 30 seconds.

Ain't home made but isn't bad!
"Stormmee" wrote in message
...
sorry just have to disagree, it is good but to me best means variety and
that to me in the NO area is definitely lacking, to me the best food in
the
country is by far served at my mother's house, second to that, any mid
range
restaurant in Chicago with a twenty page menu is definitely a better
deal
for me, but food is YMMV, Lee
wrote in message
ups.com...
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

would like a traditional recipe for that, Lee
jofirey wrote in message
...

"Yowie" wrote in message
...
"Granby" wrote in message
...
My recipe for sausage gravy isn't so fancy but, here goes. Come to
think
of it, it may be a blind thing the way I do it but it works.

Brown about 1 pound of sausage (sage or hot.)
Reserve about 1/4 cup of the drippings.

In a large bowl put 6 Tablespoons flour
3 cups of milk
Wisk until flour is all mixed in.

Add the sausage drippings to a skillet, pour in the milk mixture and
stir
until begins to thicken, salt and pepper to taste, add sausage and
continue cooking until desired thickness.

Pour over split biscuits or mashed potatoes.

Ok, now I"m thinking that your 'sausage' isn't the same as our
'sausage'.
*Sigh* - never heard of a 'sage' sausage or 'hot' sausage.

Yowie


Oops. Probably part of why biscuits and sausage gravy sound a little
weird.

The sausage referred to is a breakfast sausage made of ground pork with
some
seasoning. One brand is pretty popular and comes in "regular" flavor, or
with a heavier amount of sage "Sage" or with more red pepper "hot".
Usually sold in bulk in one pound packages.


Its usually fried in patties for breakfast, or sometimes sold and cooked
in
links and fried for breakfast.

Jo

(Once we get this one straight, someone can explain scrapple)

over 35 years ago my aunt took us to a place with the pooboy and it was beef
then, Lee
Matthew wrote in message
...

"Yowie" wrote in message
...
"Matthew" wrote in message
...

"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


I wouldn't call it the best cooking in the US ;-). I would call it the
place with so many varieties on one type of food. When I went there I
have seen over 100 varieties of gumbo all using the same ingredients
all
be called something different. All tasting about the same. Same thing
goes for the po'boys

Gumbo? po'boys?

whimper

Yowie
Gumbo is a Louisiana cuisine

Gumbo is usually made with some type of seafood; shrimp, crawfish etc.
It
also has pork and chicken in it with okra and Roux; flour and butter mixed
together. Some add a lot of vegetables to it onions, bell peppers it
depends on the chef. Tomatoes are a key to if it is a Creole or Cajun.
The
stock used to make it is usually chicken or seafood depending on which
variety you are having. I have seen over a hundred varieties it all
depends
on the cook


A po'boy is another Louisiana delicacy. It a submarine sandwich with some
type of fried seafood in it using Louisiana French bread. The seafood is
usually shrimp, oysters, crawfish, trout, crab or catfish

A thing about po'boys is you have two types of ways to order it naked or
dressed hot or regular. If you order it dressed you get lettuce
tomatoes
pickles and mayo onions are optional. If you order it hot you get
coarse
Creole mustard ( hot stuff)

But now a days po'boys have taken on new items such as roast beef and
pastrami

Yu can read about it. It is very interesting
http://www.gumbopages.com/food/po-boys.html

it is a fabulous place for a visit but even at it heyday I wouldn't live
there, I would get too bored too quick, my aunt lived there most of my life.
Lee
Sherry wrote in message
oups.com...
On Oct 18, 7:44 pm, "jmcquown" wrote:
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.- Hide quoted text -

That's *your* opinion! You can say what you want, but I think you'd be
hardpressed
to find anything that compares. It's not just the food. It's
everything that goes along
with it--the music, the whole culture. I had the chance to visit N.O.
once when my
sis-in-law lived there. I've always regretted not going.

Sherry

its ok I went over my points last week but am blaming you guys, Lee
Matthew wrote in message
...
This ain't funny all this talk about food I am going to have to go cook
and
it still is too hot during the day to rally cook here in Florida ;-)

Biscuits and Gravy
Cornbread
some good old crawdads
topped off with a apple pie maybe some cake


Well there goes my arteries ;-)

jofirey wrote:
"Yowie" wrote in message
...
"Granby" wrote in message
...
My recipe for sausage gravy isn't so fancy but, here goes. Come to
think of it, it may be a blind thing the way I do it but it works.

Brown about 1 pound of sausage (sage or hot.)
Reserve about 1/4 cup of the drippings.

In a large bowl put 6 Tablespoons flour
3 cups of milk
Wisk until flour is all mixed in.

Add the sausage drippings to a skillet, pour in the milk mixture
and stir until begins to thicken, salt and pepper to taste, add
sausage and continue cooking until desired thickness.

Pour over split biscuits or mashed potatoes.

Ok, now I"m thinking that your 'sausage' isn't the same as our
'sausage'. *Sigh* - never heard of a 'sage' sausage or 'hot' sausage.

Yowie


Oops. Probably part of why biscuits and sausage gravy sound a little
weird.

The sausage referred to is a breakfast sausage made of ground pork
with some seasoning. One brand is pretty popular and comes in
"regular" flavor, or with a heavier amount of sage "Sage" or with
more red pepper "hot". Usually sold in bulk in one pound packages.


Its usually fried in patties for breakfast, or sometimes sold and
cooked in links and fried for breakfast.

Jo

(Once we get this one straight, someone can explain scrapple)

Scrapple... ugh! Pig offal combined with cornmeal and flour into a mush and
then pan fried. Seems to be a Pennsylvania thing. My family came from PA
but they didn't ever serve me scrapple. The name suggests it all... scraps.

Jill