jackal10

What is the difference between Lancashire Hot Pot and Irish Stew? Both are lamb, potatoes and onion (optional carrots), with a layer of browned potatoes on the top. Are they the two names (and traditions) for the same delicious dish? Pedantic mind needs to know...

Split from the Amaxing Hot Dog Thread That's fighting words, Jack. I thought it might start an interesting discussion on the semiotics and societal significance of the hot dog, but if I posted that no one would answer. To me, Hot Dogs are nursery or street carnival food. I wonder if they are popular because they reflect the "on the go" aspirations of the east coast US - it is I believe mainly an east coast phenomena - something eaten in passing rather than proper sit-down meal. Although sausage is certainly a German (and northern Europe) tradition, eating it in a bun is not. For example an English Banger is best enjoyed with mashed potato as the starch, onion gravy, and on a china plate, eaten with a knife and fork. Hand food (not counting canapes which are not sustenance) is for kids who can't use a knife and fork, or for when you are doing something else. Sandwiches were originally for when you were playing cards (or going on Exodus, and did not have time to eat properly. According to Larousse Hot Dogs date to an advertising gimmick of around 1930.

That's fighting words, Jack. ← I thought it might start an interesting discussion on the semiotics and societal significance of the hot dog, but if I posted that no one would answer. To me, Hot Dogs are nursery or street carnival food. I wonder if they are popular because they reflect the "on the go" aspirations of the east coast US - it is I believe mainly an east coast phenomena - something eaten in passing rather than proper sit-down meal. Although sausage is certainly a German (and northern Europe) tradition, eating it in a bun is not. For example an English Banger is best enjoyed with mashed potato as the starch, onion gravy, and on a china plate, eaten with a knife and fork. Hand food (not counting canapes which are not sustenance) is for kids who can't use a knife and fork, or for when you are doing something else. Sandwiches were originally for when you were playing cards (or going on Exodus, and did not have time to eat properly. According to Larousse Hot Dogs date to an advertising gimmick of around 1930.

Whats with this US obsession with the hot dog (and hamburger)? Once in while, maybe at a fair, but its not real food. Maybe its because you can eat them on the run, in the street, and you don't need grown up plates, or cutlery... Besides with the unknown amount of BSE in the US, I'm not sure I'd trust minced beef of unknown origin.

It will certainly change your life. A baby is incredibly time and energy consuming. It is impossibly tough to run a difficult business like a bakery, and care for a baby. One is going to get shortchanged. You almost need to choose, and give up one or the other. If you really are determined to go with both, and you have an understanding bank manager you need to get help now, while you still can, probably both to manage the bakery and seperately to manage (or at least day care) for the baby... However, I'm just a crusty male that dislikes babies and childern..

BIB GOURMAND 2006 Good food at moderate prices New Bib Gourmands highlighted in bold italic ENGLAND Aldeburgh The Lighthouse Alderley Edge The Wizard Birmingham La Toque d’Or Blackpool Twelve Boroughbridge thediningroom Bray-on-Thames Hinds Head Brighton and Hove The Real Eating Company Brighton and Hove Terre à Terre Bromsgrove Epic Burnham Market The Restaurant (at The Hoste) Cambridge 22 Chesteron Road Canterbury The Granville Castle Cary The Camelot Channel Islands - Guernsey The Pavilion Channel Islands - Jersey Village Bistro Channel Islands - Jersey Green Island Chipping Campden Churchill Arms Cranbrook Apicius Danehill Coach & Horses Dorking The Stephan Langton Inn Durham Bistro 21 Exeter Jack in the Green Inn Faversham The Dove Haddenham Green Dragon Hurley Black Boys Inn Husthwaite The Roasted Pepper Itteringham Walpole Arms Kenilworth Simply Simpsons Knaresborough The General Tarleton Inn Leeds Brasserie Forty Four Leeds The Calls Grill Liverpool Simply Heathcotes Loughborough Lang’s Lowick Snooty Fox Manchester Café Jem&I Masham Vennell’s Melton Mowbray Red Lion Inn Mistley The Mistley Thorn Newcastle upon Tyne Café 21 Norwich 1Up at the Mad Moose Arms Norwich Wildebeest Arms Oldham Brasserie (at White Hart Inn) Ombersley Epic Orford The Trinity (at Crown and Castle Hotel) Oxford Mole Inn Padstow Rick Stein’s CaféPreston Inside Out Preston Winkleigh Square Chop House (formerly Simply Heathcotes) Ramsbottom Ramsons Ross-on-Wye The Lough Pool Inn Rushlake Green Stone House St Albans Sukiyaki Saxmundham The Bell Sheffield Thyme Skipton Angel Inn Southport Warehouse Brasserie Sowerby Bridge The Millbank Speldhurst George & Dragon Stamford The Jackson Stops Inn Standish The Mulberry Tree Stow-on-the Wold The Old Butchers Summercourt Viners Sutton-on-the-Forest Rose & Crown Tynemouth Sidney’s Ullingswick Three Crowns Inn Westfield The Wild Mushroom West Malling The Swan Whitstable The Sportsman Windsor Al Fassia Witney The Navy Oak Woodbridge The Captain’s Table LONDON BROMLEY Beckenham Mello CAMDEN Bloomsbury The Salt Yard LEWISHAM Blackheath Chapter Two HAMMERSMITH & FULHAM Hammersmith Agni Olympia Cotto ISLINGTON Archway The Parsee Clerkenwell Comptoir Gascon Islington Brasserie La Trouvaille Islington Metrogusto KENSINGTON & CHELSEA Chelsea Racine Kensington Malabar RICHMOND-UPON-THAMES Kew Ma Cuisine Twickenham Brula Twickenham Ma Cuisine SOUTHWARK Southwark Anchor and Hope TOWER HAMLETS Whitechapel Cafe Spice Namaste WANDSWORTH Battersea Le Petit Max Southfields Sarkhel’s CITY OF WESTMINSTER Bayswater & Maida Vale L’Accento Regents Park & Marylebone Galvin St James’s Al Duca St James’s Brasserie Roux SCOTLAND Crieff The Bank Edinburgh Atrium Kilberry (Kintyre) Kilberry Inn Sorn Sorn Inn Strathyre Creagan House WALES Llandudno Nikki Ip’s Newport The Chandlery NORTHERN IRELAND Belfast Aldens Belfast Cayenne Belfast Deanes Brasserie Holywood Fontana REPUBLIC OF IRELAND Baltimore Customs House Cashel Café Hans Dingle The Chart House Dublin Bang Café Dublin Jacobs Ladder Dublin La Maison des Gourmets Durrus Good Things Café Kenmare An Leath Phingin Kenmare The Lime Tree Kilbrittain Casino House Kinsale Fishy Fishy Café BIB GOURMAND 2006 Good food at moderate prices ADDITIONS ENGLAND Brighton and Hove The Real Eating Company Canterbury The Granville Castle Cary The Camelot Cranbrook Apicius Hurley Black Boys Inn Masham Vennell’s Ombersley Epic Padstow Rick Stein’s Café Speldhurst George & Dragon Stow-on-the Wold The Old Butchers Westfield The Wild Mushroom LONDON BROMLEY Beckenham Mello CAMDEN Bloomsbury The Salt Yard HAMMERSMITH & FULHAM Hammersmith Agni ISLINGTON Clerkenwell Comptoir Gascon CITY OF WESTMINSTER Regents Park & Marylebone Galvin SCOTLAND Crieff The Bank Kilberry (Kintyre) Kilberry Inn BIB GOURMAND 2006 Good food at moderate prices DELETIONS ENGLAND Birmingham Metro Bar and Grill Burnsall Devonshire Fell Channel Islands - Jersey Jersey Pottery Corbridge The Angel at Corbridge Devizes George & Dragon Haslingden Sleigh Restaurant Kelsale Harrisons Kendal Punch Bowl Inn Lydford Dartmoor Inn Manchester Watersreach Oakham The Fox and Hounds Pateley Bridge Dusty Miller Sowerby Bridge Casa Mia Stow-on-the-Wold Kings Arms LONDON BARNET Child’s Hill Philpott’s Mezzaluna BRENT Willesden Green Sabras CITY OF WESTMINSTER Bayswater & Maida Vale The Vale SCOTLAND Edinburgh Rogue Tarbert (Kintyre) Anchorage Troon Apple Inn REPUBLIC OF IRELAND Dungarvan The Tannery

Its in my eGCI unit on "Autumn and Festive Preserves", about halfway down. Actually shown is Damson Gin, but Sloe Gin is identical, except with sloes. http://forums.egullet.org/index.php?showtopic=30785 The trick is to freeze the sloes first, then pour the gin on the frozen sloes (and sugar). This cracks the skin allowing the gin to penetrate and the flavour to come out without the traditional tedium of piercing them with a silver bodkin.

Exactly Tolliver. Good standby. Much eaten by programmers and students. Any Asian supermarket will have lots of brightly coloured packets. Some are even quite decent. Any favourites? http://en.wikipedia.org/wiki/Ramen

Are instant packets allowable?

Waiter! What's this fly doing in my soup? - Backstroke Sir! - Don't shout they will all want one, SIr! - That is the second Amuse Sir! - etc etc http://www.indianchild.com/waiter_jokes.htm

These are too well known to provide the answers: How do elephant hide in bowls of custard? How do you know if you've elephants in the fridge? Why do elephants paint their toenails red?

My partner Jill, who knows about these things, points me at "The Raj at Table", a Culinary History of the British in India by David Burton, published by Faber 1993 ISBN 0-571-14390-3 I also have a set of Wyvern (Col Kenney-Herbert), including "Culinary Jottings from Madras" of around 1900, who on return from India founded a cookery school. However that was somewhat later. Even later (1915) is the Economical Cookery Book (for India) by "G.L.R." Printed at the Rangoon Times Press Price 3 rupees

What a lot of crusty old beans! An ideal crust Looks delicious, and inspirational

Best..its a really tough trade. Capital intensive, labour intensive, top end limited, fickle Its also surprisingly unsocial... I hope you bought the freehold...or at least a long lease.

The crust inspectors are waiting with baited breath to inspect pictures of the finished cooked cassoulet. How can you keep us in such suspense? Did you stir in the crust 5 or 7 times? Inquiring minds need to know...

Nearly the intelligent trash can... http://www.intelliscanner.com/products/kitchen/ I think its based on a mistaken idea about how people run their inventory...

I think it has little advantage and some disadvantages. At least you know what went into it. However unless you are making wholemeal the post processing is tough. When baking you might want to add Vitamin C to oxidise an enzyme present in freshly ground flour that attacks the gluten. Personally I would not bother unless I was growing my own grain or otherwise had a surplus. I think the flavour profile is not significantly different from ready made flour. Choosing the right varieties of grain and the right dough making technique are much more important.

http://www.cfsan.fda.gov/~dms/fc01-3.html#3-4 Regulations have now been updated to allow for long time low temperature cooking. However this is probably beyond most hamburger joints.

Another good reason to avoid exercise, and fizzy drinks

Not sure I would agree about not bothering with organic seafood. Wild seafood maybe, but even there its vital to ensure they are from sustainable populations. For farmed seafood - prawns and salmon, for example, organic is much better quality and kinder to the environment. You really wouldn't want to ingest some of the chemicals and additives they treat farmed fish with.

Chitlins is intestine. Tripe is stomach, especially from ruminent animals like beef.

The late, great Albert was barman at the ADC theatre here. A flashy tourist came in and asked for "the best whisky in the house" Albert reverentially poured a fine single malt. The tourist then asked for ginger ale as a mixer. Albert with great presence replied "I'm sorry Sir; I seem to have poured you the wrong whisky", took it back and poured a well whisky (Vat 69, which dates the story, but may have been Johnny Walker Red) with the ginger ale, and charged the tourist for both. He enjoyed the single malt in private later. Albert would also have fun with people asking for gin and bitter lemon mixer. He would balance a small piece of lemon on top of the gin, waiting for the query, so he could point out they had got their "bit of lemon".

I agree with light and high protein. Easily digestible Bloody Mary or a Sunriser (or do people remember the drink called a long slow screw against the wall The name was the best part) Champagne or a champagne cocktail like a bellini or a kir royale have their charms Breakfast foods: scrambled eggs; cocktail sausages. Champagne and Oysters should make your intentions clear. Foods you can feed each other or eat off parts of each other should you so choose. Good steak for after.

http://www.theeroticbakery.com/category.as...goryID=6&type=2

Instant coffee Wholemeal pastry Meatloaf (or almost anything made with poor quality mince) Plastic cheese (including fake cheddars, cheese slices and the like) Margarine, especially those spreads claiming to be healthy Baked beans or ketchup or salad dressings other than Heinz Overcooked roast beef