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Scotch eggs
"graham" > wrote in message ... > On 27/10/2014 3:57 PM, Ophelia wrote: >> >> >> "JohnJohn" > wrote in message >> ... >>> On Sat, 25 Oct 2014 18:22:16 -0700 (PDT), Bryan-TGWWW >>> > wrote: >>> >>>> On Saturday, October 25, 2014 1:49:23 AM UTC-5, JohnJohn wrote: >>>>> On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" > >>>>> wrote: >>>>> >>>>> > >>>>> >"sf" > wrote in message >>>>> .. . >>>>> >> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" > >>>>> >> wrote: >>>>> >> >>>>> >>> >>>>> >>> "Sqwertz" > wrote in message >>>>> >>> ... >>>>> >>> > >>>>> >>> > Oh, you can also just use a simple pepper gravy as you would for >>>>> >>> > country fried steak. >>>>> >>> > >>>>> >>> >>>>> >>> Hmmmm ... I feel a stirring in the salivary glands. >>>>> >>> >>>>> >> You know what pepper gravy is? >>>>> > >>>>> >Is there some eason why I shouldn't? I like it with white pepper. >>>>> >It's >>>>> >milk, flour, butter and pepper. It's been known to go well with >>>>> >biscuits. >>>>> >>>>> Biscuits with gravy? The cultural divide widens as I type this. >>>>> >>>> The things that we Americans call "biscuits" are just not very good. >>>> Even >>>> the best of them aren't. They are basically a way to scarf down >>>> starchy >>>> white flour, and by themselves are unappealing to anyone with any >>>> taste. >>>> However icky it might seem to put that pepper gravy--almost always the >>>> pepper >>>> gravy has pork breakfast sausage crumbled into it--onto them, it does >>>> improve >>>> them. >>> >>> Are we talking about the same kind of biscuits? To me a biscuit is the >>> most basic type of cookie. Tea with biscuits is one step above water >>> and bread. That biscuit? >> >> That is a biscuit for you and me ... but not for the USIANS  )>> > But if they split them and then baked them again (like Suffolk Rusks) they > would be biscuits in the true sense of the word! It would indeed -- http://www.helpforheroes.org.uk/shop/ |
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Scotch eggs
"JohnJohn" > wrote in message ... > On Mon, 27 Oct 2014 21:57:31 -0000, "Ophelia" > > wrote: > >> >> >>"JohnJohn" > wrote in message . .. >>> On Sat, 25 Oct 2014 18:22:16 -0700 (PDT), Bryan-TGWWW >>> > wrote: >>> >>>>On Saturday, October 25, 2014 1:49:23 AM UTC-5, JohnJohn wrote: >>>>> On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" > >>>>> wrote: >>>>> >>>>> > >>>>> >"sf" > wrote in message >>>>> .. . >>>>> >> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" > >>>>> >> wrote: >>>>> >> >>>>> >>> >>>>> >>> "Sqwertz" > wrote in message >>>>> >>> ... >>>>> >>> > >>>>> >>> > Oh, you can also just use a simple pepper gravy as you would for >>>>> >>> > country fried steak. >>>>> >>> > >>>>> >>> >>>>> >>> Hmmmm ... I feel a stirring in the salivary glands. >>>>> >>> >>>>> >> You know what pepper gravy is? >>>>> > >>>>> >Is there some eason why I shouldn't? I like it with white pepper. >>>>> >It's >>>>> >milk, flour, butter and pepper. It's been known to go well with >>>>> >biscuits. >>>>> >>>>> Biscuits with gravy? The cultural divide widens as I type this. >>>>> >>>>The things that we Americans call "biscuits" are just not very good. >>>>Even >>>>the best of them aren't. They are basically a way to scarf down starchy >>>>white flour, and by themselves are unappealing to anyone with any taste. >>>>However icky it might seem to put that pepper gravy--almost always the >>>>pepper >>>>gravy has pork breakfast sausage crumbled into it--onto them, it does >>>>improve >>>>them. >>> >>> Are we talking about the same kind of biscuits? To me a biscuit is the >>> most basic type of cookie. Tea with biscuits is one step above water >>> and bread. That biscuit? >> >>That is a biscuit for you and me ... but not for the USIANS )> > That would explain it, because I can't imagine pouring gravy over our > type of biscuits. Well I can, but I wouldn't want to eat the result. I think that what they call biscuits, we call scones and no, I wouldn't fancy pouring gravy over it either. -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Scotch eggs
> wrote in message ... > On Tue, 28 Oct 2014 08:55:37 -0000, "Ophelia" > > wrote: > >> >> >>"JohnJohn" > wrote in message . .. >>> On Mon, 27 Oct 2014 21:57:31 -0000, "Ophelia" >>> > wrote: >>> >>>> >>>> >>>>"JohnJohn" > wrote in message m... >>>>> On Sat, 25 Oct 2014 18:22:16 -0700 (PDT), Bryan-TGWWW >>>>> > wrote: >>>>> >>>>>>On Saturday, October 25, 2014 1:49:23 AM UTC-5, JohnJohn wrote: >>>>>>> On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" > >>>>>>> wrote: >>>>>>> >>>>>>> > >>>>>>> >"sf" > wrote in message >>>>>>> .. . >>>>>>> >> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >>>>>>> >> > >>>>>>> >> wrote: >>>>>>> >> >>>>>>> >>> >>>>>>> >>> "Sqwertz" > wrote in message >>>>>>> >>> ... >>>>>>> >>> > >>>>>>> >>> > Oh, you can also just use a simple pepper gravy as you would >>>>>>> >>> > for >>>>>>> >>> > country fried steak. >>>>>>> >>> > >>>>>>> >>> >>>>>>> >>> Hmmmm ... I feel a stirring in the salivary glands. >>>>>>> >>> >>>>>>> >> You know what pepper gravy is? >>>>>>> > >>>>>>> >Is there some eason why I shouldn't? I like it with white pepper. >>>>>>> >It's >>>>>>> >milk, flour, butter and pepper. It's been known to go well with >>>>>>> >biscuits. >>>>>>> >>>>>>> Biscuits with gravy? The cultural divide widens as I type this. >>>>>>> >>>>>>The things that we Americans call "biscuits" are just not very good. >>>>>>Even >>>>>>the best of them aren't. They are basically a way to scarf down >>>>>>starchy >>>>>>white flour, and by themselves are unappealing to anyone with any >>>>>>taste. >>>>>>However icky it might seem to put that pepper gravy--almost always the >>>>>>pepper >>>>>>gravy has pork breakfast sausage crumbled into it--onto them, it does >>>>>>improve >>>>>>them. >>>>> >>>>> Are we talking about the same kind of biscuits? To me a biscuit is the >>>>> most basic type of cookie. Tea with biscuits is one step above water >>>>> and bread. That biscuit? >>>> >>>>That is a biscuit for you and me ... but not for the USIANS )>>> >>> That would explain it, because I can't imagine pouring gravy over our >>> type of biscuits. Well I can, but I wouldn't want to eat the result. >> >>I think that what they call biscuits, we call scones and no, I wouldn't >>fancy pouring gravy over it either. > > Good biscuits are far lighter than scones in my experience. My scones are very light or I would consider them a failure! -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Scotch eggs
> wrote in message ... > On Tue, 28 Oct 2014 13:35:32 -0000, "Ophelia" > > wrote: > >> >> > wrote in message . .. >>> On Tue, 28 Oct 2014 08:55:37 -0000, "Ophelia" >>> > wrote: >>> >>>> >>>> >>>>"JohnJohn" > wrote in message m... >>>>> On Mon, 27 Oct 2014 21:57:31 -0000, "Ophelia" >>>>> > wrote: >>>>> >>>>>> >>>>>> >>>>>>"JohnJohn" > wrote in message >>>>>>news:jeet4a5vjoi0vbb8pglu687qc89rhvrv16@4ax. com... >>>>>>> On Sat, 25 Oct 2014 18:22:16 -0700 (PDT), Bryan-TGWWW >>>>>>> > wrote: >>>>>>> >>>>>>>>On Saturday, October 25, 2014 1:49:23 AM UTC-5, JohnJohn wrote: >>>>>>>>> On Fri, 24 Oct 2014 23:14:36 -0700, "Paul M. Cook" >>>>>>>>> > >>>>>>>>> wrote: >>>>>>>>> >>>>>>>>> > >>>>>>>>> >"sf" > wrote in message >>>>>>>>> .. . >>>>>>>>> >> On Fri, 24 Oct 2014 22:37:15 -0700, "Paul M. Cook" >>>>>>>>> >> > >>>>>>>>> >> wrote: >>>>>>>>> >> >>>>>>>>> >>> >>>>>>>>> >>> "Sqwertz" > wrote in message >>>>>>>>> >>> ... >>>>>>>>> >>> > >>>>>>>>> >>> > Oh, you can also just use a simple pepper gravy as you would >>>>>>>>> >>> > for >>>>>>>>> >>> > country fried steak. >>>>>>>>> >>> > >>>>>>>>> >>> >>>>>>>>> >>> Hmmmm ... I feel a stirring in the salivary glands. >>>>>>>>> >>> >>>>>>>>> >> You know what pepper gravy is? >>>>>>>>> > >>>>>>>>> >Is there some eason why I shouldn't? I like it with white >>>>>>>>> >pepper. >>>>>>>>> >It's >>>>>>>>> >milk, flour, butter and pepper. It's been known to go well with >>>>>>>>> >biscuits. >>>>>>>>> >>>>>>>>> Biscuits with gravy? The cultural divide widens as I type this. >>>>>>>>> >>>>>>>>The things that we Americans call "biscuits" are just not very good. >>>>>>>>Even >>>>>>>>the best of them aren't. They are basically a way to scarf down >>>>>>>>starchy >>>>>>>>white flour, and by themselves are unappealing to anyone with any >>>>>>>>taste. >>>>>>>>However icky it might seem to put that pepper gravy--almost always >>>>>>>>the >>>>>>>>pepper >>>>>>>>gravy has pork breakfast sausage crumbled into it--onto them, it >>>>>>>>does >>>>>>>>improve >>>>>>>>them. >>>>>>> >>>>>>> Are we talking about the same kind of biscuits? To me a biscuit is >>>>>>> the >>>>>>> most basic type of cookie. Tea with biscuits is one step above water >>>>>>> and bread. That biscuit? >>>>>> >>>>>>That is a biscuit for you and me ... but not for the USIANS )>>>>> >>>>> That would explain it, because I can't imagine pouring gravy over our >>>>> type of biscuits. Well I can, but I wouldn't want to eat the result. >>>> >>>>I think that what they call biscuits, we call scones and no, I wouldn't >>>>fancy pouring gravy over it either. >>> >>> Good biscuits are far lighter than scones in my experience. >> >>My scones are very light or I would consider them a failure! > > I believe you, but biscuits (perhaps because the flour is so > different) are a different texture again. Offered one of your scones > or a biscuit, I'd take the scone every time - pls put some jam and > clotted cream on it while you're at it What other way is there? ;-) -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Scotch eggs
On Tue, 28 Oct 2014 20:05:36 +1100, JohnJohn >
wrote: > One question remains: what do Americans call what we call biscuits? > Just cookies maybe. Yes, your biscuits are our cookies and our baking powder biscuits are fluffier than any scone I've ever eaten, but I'm not a scone expert. My biscuits and gravy come out looking exactly like it does in this picture. http://www.tasteandtellblog.com/bisc...sausage-gravy/ -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Posted to rec.food.cooking
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Scotch eggs
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Posted to rec.food.cooking
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Scotch eggs
JohnJohn wrote:
> >One question remains: what do Americans call what we call biscuits? Hooters. |
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Posted to rec.food.cooking
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Scotch eggs
On Mon, 27 Oct 2014 21:47:57 -0400, Ed Pawlowski > wrote:
>On 10/27/2014 7:06 AM, wrote: >> On Mon, 27 Oct 2014 11:10:32 +1100, Jeßus > wrote: >> > > >>> >>> Can't help you there, I really have no idea how they prepare it for >>> export to the US/Canada... other than it is exported live to middle >>> east countries where they suffer extreme cruelty in the process. >>> There have been moves to ban live exporting but there's also a lot of >>> resistance to the idea from those with vested interests. >> >> No more Australian lamb for me then, let me know if they stop doing >> that. I would rather go without than patronize it. >> >I'm not so sure. I saw a documentary about a ship designed for shipping >livestock. The animals were well cared for, fed, watered, and they had >veterinarians aboard for any medical needs. Yes, but that is not always the case. Far from it. There has been many incidents brought to light in the Australian media about cruelty aboard these ships. But most of the *real* cruelty begins *after* they leave the ship. >I'd want more information before accepting anyone's blanket statement. Well, in that case you're the only one who can do something about that. |
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Posted to rec.food.cooking
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Scotch eggs
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Posted to rec.food.cooking
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Scotch eggs
On Tue, 28 Oct 2014 18:23:56 -0300, wrote:
>On Wed, 29 Oct 2014 08:14:54 +1100, Jeßus > wrote: > >>On Tue, 28 Oct 2014 12:07:50 -0300, wrote: >> >>>On Tue, 28 Oct 2014 07:17:49 -0700, sf > wrote: >>> >>>>> >Assuming that we think "Australian lamb" means only one breed of sheep >>>>> >is stupid. The package is clearly labeled from Australia, therefore >>>>> >it is Australian lamb. It goes no deeper than that. I truly don't >>>>> >care what breed it is. I only want to like the flavor and I do NOT >>>>> >like the taste of Australian "lamb". You might, but I don't. >>> >>>"Maybe they are getting a clue that mutton/hogget won't sell well >>>here" >>> >>>That says to me that you figure they should change for your market >> >>Can you imagine the reaction if somebody like me said that about >>anything from the U.S? She's a nut. >> >>>>> >because the last NZ lamb I bought was wonderful, no "hint of >>>>> >Australian mutton" flavor to it - but my hopes are not very high that >>>>> >Australia has bought into the concept. >>>>> >>>>> Why should they alter for NA ? If Australians are happy with the >>>>> breeds they have, go for it. Can you imagine ranchers changing >>>>> steers because Australians would like to import something different >>>>> with another flavour ? >>>> >>>>My god you're dense. >>> >>>Ad hominen always seems okay when you're wrong ! >> >>She's always been like that. She has a real snarky, bitter outlook on >>so many things that it clouds her objectivity. It hasn't even occurred >>to her that they *do* know their markets, and if it were more >>profitable then they would have already done so. >> >>Australia is pretty much the biggest producer of lamb in the world - >>about half of which is exported and the U.S is a tiny market for us, >>but sf wants Australia to change their lamb to what she thinks the U.S >>wants. Yeah... that makes perfect sense from an economic standpoint. >> >>Australian producers are giving the world the lamb they want, it's as >>simple as that. > >It's been fairly recent that they eat lamb in the US- lot of trouble >in the US a century or so ago when farmers started bringing in flocks >of sheep. Yes, a strange quirk of history and some of the most suitable livestock (for the land) and excellent meat becomes something relatively uncommon. >The American officers who requisitioned the house next to my >grandmothers during the war ate far better than us but sometimes they >were supplied with lamb. They threw a whole leg to our dog with just >a couple of slices off it. I can see my grandmother now wrestling >Sandy the bull mastiff to the ground and prising open his jaws so my >mother could remove it. She soaked it in vinegar and water, declared >it good to eat and we ate it. Sandy got the bone, a small >consolation Good on your Grandmother |
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Posted to rec.food.cooking
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Scotch eggs
On Mon, 27 Oct 2014 20:17:12 -0300, wrote:
>On Tue, 28 Oct 2014 09:53:55 +1100, Jeßus > wrote: > >>On Mon, 27 Oct 2014 17:51:06 -0300, wrote: >> >>>On Mon, 27 Oct 2014 12:54:29 -0700, sf > wrote: >>> >>>>On Mon, 27 Oct 2014 15:50:44 -0300, wrote: >>>> >>>>> On Mon, 27 Oct 2014 10:11:30 -0700, sf > wrote: >>>>> >>>>> >On Sun, 26 Oct 2014 20:52:57 -0300, wrote: >>>>> > >>>>> >> On Mon, 27 Oct 2014 08:58:04 +1100, Jeßus > wrote: >>>>> >> >>>>> >> >On Sun, 26 Oct 2014 14:20:26 -0700, "Cheri" > >>>>> >> >wrote: >>>>> >> > >>>>> >> >>>> >>>>> >> >>> That's too bad, Gary! I love lamb, as long as it doesn't taste like >>>>> >> >>> mutton/gamey (which would be from Australian). The last NZ lamb I >>>>> >> >>> bought had a nice clean flavor, so they're learning. >>>>> >> >> >>>>> >> >>I love Australian lamb. >>>>> >> > >>>>> >> >The silly thing is there is no specific 'Australian lamb'. >>>>> >> >>>>> >> I have frequently bought Australian lamb (though I confess I prefer >>>>> >> NZ) >>>>> > >>>>> >Next thing you know, he'll be denying Australia even exists. >>>>> >>>>> I took him to mean no specific Australian breed of lamb. >>>> >>>>That would be stupid too. >>> >>>Why would that be stupid ??? >> >>Because it's an opportunity to try to insult me, no other reason. >>First dose of irony for the day. >> >>>Some breeds do better in one climate >>>than in another. I don't think, for instance, a sheep nicely bred to >>>take all sorts of ghastly weather flung at it in the highlands of >>>Scotland or Wales would do well in the heat of an Ozzie summer. >> >>Different breeds have different characteristics with the meat. For >>example, sf doesnt like the taste of lanolin in lamb. That's what she >>doesnt like about 'Australian lamb'. It don't mind it at all, yet I >>raise Dorper sheep, which ironically has no lanolin taste whatsoever. >>The meat actually looks different too, compared to say a Suffolk >>sheep, which is very common here. >> >>Diet/location has a big impact too, and there are some areas around >>the world known for their unique tasting lamb, for example in coastal >>areas with salty bushes. Makes the lamb taste different. >> >Yes, I have never had it but there are some small, grass topped >islands around NS where the farmers put sheep out to grass for the >summer. I am told they have a salty flavour but the meat tends to be >tough. I'd like to try some out of sheer curiosity. |
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Posted to rec.food.cooking
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Scotch eggs
On 2014-10-29 3:42 PM, Jeßus wrote:
>> Yes, I have never had it but there are some small, grass topped >> islands around NS where the farmers put sheep out to grass for the >> summer. I am told they have a salty flavour but the meat tends to be >> tough. > > I'd like to try some out of sheer curiosity. > Was that pun intended? |
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Scotch eggs
On Wed, 29 Oct 2014 15:44:32 -0400, Dave Smith
> wrote: >On 2014-10-29 3:42 PM, Jeßus wrote: > >>> Yes, I have never had it but there are some small, grass topped >>> islands around NS where the farmers put sheep out to grass for the >>> summer. I am told they have a salty flavour but the meat tends to be >>> tough. >> >> I'd like to try some out of sheer curiosity. >> >Was that pun intended? No, but shearly you're not serious? |
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Scotch eggs
graham wrote:
> > Except that inhumane, ritual slaughter is carried out in the US by two > major religious groups! > Graham Just wondering, Graham....what are the two major religious groups in the US that do this? G. |
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