Anna N

Shame it was so disappointing because it does look appetizing except for those eggs!

I’m always amused that the marketing is to the adventurous cook and then guarantees the same result every time. Where is the adventures in that?

Great. Thanks. It does sound good and when there’s only one of you it pays to find preparations that have a bit of a shelflife.

Thank you. One more quick question if you don’t mind. Does it have any keeping ability, say for two or three days?

Tell me, please, what is Greek style cabbage?

On the bright side, very few of these so-called flavours pass the novelty phase. Here today and gone tomorrow seems to be their fate.

Sorry I totally missed that.

I’m curious to know the connection with your link and @Simon Majumdar He has definitely delved into the origins of the dish.

back on the subject of British tea … …the Queen would set out with an attendant Lady to look at some gallery or museum, or to call on a dealer or an antiquaire. They would leave Buckingham Palace punctually at two-forty-five. The Queen would be back in good time to give King George V his tea. Queen Mary by James Pope-Hennessy. I just had to share this extremely suspect statement from this biography. Ordinary mortals might rush home to make sure their husbands got their tea but I rather doubt Queen Mary even knew where the kitchen was!

Thanks @liuzhou I found the Guardian article quite fascinating. How certain food preparations begin, evolve, and disperse geographically can be a minefield for any serious researcher.

Maybe not a pub but perhaps a sequel to Downton Abbey.

I think F+C is still the most popular takeaway food to be eaten on the hoof in the UK. For my family fish and chips was a take away meal usually on a Monday which was wash day. Somebody would be delegated to go to the chippy and bring home “tea”. It was still called that by us in those days.

I must say, casting my mind back too many years, the limited menu I remember at my local chippy was a bonus. You never found yourself standing behind some ditz who was reading the menu and holding up a whole line of customers while deciding what to order. Your choice was fish and chips. I don’t even recall a choice of fish back then in the 1950s. The only real decision was how much of each and with or without mushy peas. It was fast food before the era of McDonald’s. There was somebody manning the fryer and somebody who took care of wrapping the orders and taking the cash. Up until probably 10 years ago we had a thriving fish and chip shop here in Burlington. Here It still exists but the last time @Kerry Bealand I had lunch there it was extraordinarily disappointing. When I would go with my husband in the 1980/1990s the clientele was already mostly seniors. Tea was served in a tea pot (meant for the table) with a crocheted or knitted cosy. Looking back I am tempted to call it quite twee!

Damn shame! It was fun trying to read through the grease marks.

Builder’s Tea according to Coleman Andrews. Not at all sure what makes him an authority! He is an American. Still it’s an interesting read. Here.

I am asking because I don’t know – –does it most resemble an inuksuk or an inunnguaq (as the poster states)? “The Inuit also construct a stone figure called an inunnguaq, which means "in the likeness of a human. " This familiar stone figure with head, body, legs and arms is often mistakenly referred to as an inuksuk. Its purpose is more symbolic than functional. Because it looks like a little person, its image has become a popular cross-cultural symbol.” From Here.

@liuzhou You have opened a couple of cans of worms that are perhaps better left to another venue to empty out and untangle. Words matter and you make some good points and ugliness knows no bounds national or otherwise. But I hope we will quickly switch back to your fascinating take on British food myths.

It would seem in my family that the word tea to describe the evening meal is quickly being replaced by the word dinner. However, and I believe this is a well-known phenomenon, my niece who moved to Bulgaria continues to call the evening meal tea. Ex-pats keep alive traditions that have disappeared from the homeland.

Exactly. A trivet costs almost nothing but replacing a length of granite counter…..

I think you might find that ultimately even rock salt is sea salt — in the case of Himalayan salt from a shallow sea that evaporated 800 million years ago. “The Salt Range originated 800 million years ago when evaporation of a shallow sea followed by under thrusting of the Indian Plate formed a range that stretched for about 300 kilometres.” Here.

Yes I am very aware of many animals requiring and seeking out salt but flies I’m not so sure of! When they hang about things I usually don’t want to indulge.

I’d be very curious to know why the flies found it so interesting.

Or you might like to try our very own @andiesenjimethod: Here. No corn syrup required.

Sorry. It’s nothing I can do about that as far as I know. Not sure why I didn’t get one. try this instead: https://www.thekitchn.com/what-to-do-right-after-bringing-fresh-berries-home-23015556

And then there is Harold McGee‘s method: Here. I hope it is not behind a paywall. I was able to access it and I have nothing to do NYT.