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jmcquown wrote:
> A few years ago I was looking for leeks at Publix. (I had potato-leek
> soup in mind.)


That has a real name.

> They usually have a really nice selection of fresh
> veggies. The young man restocking the fresh vegetables had no idea what
> leeks were. In a perfect world he'd have known. Alas, it's not a
> perfect world. The guy checked with the produce manager who confirmed,
> nope, no leeks.
>
> I finished my shopping there and then went to Food Lion. They had some
> nice beautiful leeks. And yes, I made the soup.


Would have been just fine substituting plain onions for the
leeks. I've used both so I do know that the taste difference is
minimal.
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On 5/13/2020 2:24 PM, Gary wrote:
> jmcquown wrote:
>> A few years ago I was looking for leeks at Publix. (I had potato-leek
>> soup in mind.)

>
> That has a real name.
>

That *is* it's real name.

>> They usually have a really nice selection of fresh
>> veggies. The young man restocking the fresh vegetables had no idea what
>> leeks were. In a perfect world he'd have known. Alas, it's not a
>> perfect world. The guy checked with the produce manager who confirmed,
>> nope, no leeks.
>>
>> I finished my shopping there and then went to Food Lion. They had some
>> nice beautiful leeks. And yes, I made the soup.

>
> Would have been just fine substituting plain onions for the
> leeks. I've used both so I do know that the taste difference is
> minimal.
>

No, it wouldn't. Leeks have a much more subtle taste than smaller green
onions and certainly don't taste the same to me as white or yellow onions.

Jill
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On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
> jmcquown wrote:
> > A few years ago I was looking for leeks at Publix. (I had potato-leek
> > soup in mind.)

>
> That has a real name.


The real name you're thinking of only applies if the soup is served
cold. Jill doesn't do cold soups.

Cindy Hamilton
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On 5/13/2020 3:58 PM, Cindy Hamilton wrote:
> On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
>> jmcquown wrote:
>>> A few years ago I was looking for leeks at Publix. (I had potato-leek
>>> soup in mind.)

>>
>> That has a real name.

>
> The real name you're thinking of only applies if the soup is served
> cold. Jill doesn't do cold soups.
>
> Cindy Hamilton
>

Oh, is he thinking Vichyssoise? You're right. I don't like cold soups.
I like to serve hot potato-leek soup in small hollowed out toasted
bread boules. Oh, boule means bowl in french. In this case small round
loaves. Hollow out the center, rub with garlic and brush with olive
oil. Heat in the oven until crusty. Save the hollowed out bread to
make croutons or bread crumbs.

Jill


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On 5/13/2020 7:49 PM, jmcquown wrote:
> On 5/13/2020 2:24 PM, Gary wrote:


>> Would have been just fine substituting plain onions for the
>> leeks. I've used both so I do know that the taste difference is
>> minimal.
>>

> No, it wouldn't.Â* Leeks have a much more subtle taste than smaller green
> onions and certainly don't taste the same to me as white or yellow onions.
>

Yes, I agree, Jill. The taste is distinctly different.


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Cindy Hamilton wrote:
>
> On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
> > jmcquown wrote:
> > > A few years ago I was looking for leeks at Publix. (I had potato-leek
> > > soup in mind.)

> >
> > That has a real name.

>
> The real name you're thinking of only applies if the soup is served
> cold. Jill doesn't do cold soups.


I used the "New York Times" cookbook recipe.
I seem to remember they said to also puree it, then chill.

Neither of those final options appealed to me so I ate
it all hot and chunky. Same ingredients and taste.

Changing the name because of that seems a bit odd to me.
If ordered in a restaurant though, it would be expected
to be pureed and chilled.
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On Thursday, May 14, 2020 at 9:14:25 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
> > > jmcquown wrote:
> > > > A few years ago I was looking for leeks at Publix. (I had potato-leek
> > > > soup in mind.)
> > >
> > > That has a real name.

> >
> > The real name you're thinking of only applies if the soup is served
> > cold. Jill doesn't do cold soups.

>
> I used the "New York Times" cookbook recipe.
> I seem to remember they said to also puree it, then chill.
>
> Neither of those final options appealed to me so I ate
> it all hot and chunky. Same ingredients and taste.
>
> Changing the name because of that seems a bit odd to me.


Why? A particular recipe has a unique name. If you don't
prepare it that way, the unique name doesn't fit.

Suppose I made bouillabaisse but I left out the seafood.
Is it still bouillabaisse?

Cindy Hamilton
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On 2020-05-14 10:23 a.m., Cindy Hamilton wrote:
> On Thursday, May 14, 2020 at 9:14:25 AM UTC-4, Gary wrote:


>> Changing the name because of that seems a bit odd to me.

>
> Why? A particular recipe has a unique name. If you don't
> prepare it that way, the unique name doesn't fit.
>
> Suppose I made bouillabaisse but I left out the seafood.
> Is it still bouillabaisse?
>



There are lots of variations of recipes that will still qualify to bear
the name. For instance, I looked up steak au poivre recipes last night.
There were all sorts of variations. Some used ground pepper while
others used whole or coarsely ground. Some used shallots in the sauce
and some had none. Some used butter in the sauce while some had cream
and some had both. I have also seen variations of beef Stroganoff.
While different, they stuck close enough to a central theme to qualify
as the same dish.

A few years back we had a similar thread about a pet peeve of mine....
the Martini. To me, a Martini is gin and vermouth. It is not a big deal
to use vodka instead of gin. My problem is when people call anything
served in a Martini class a Martini. When you start throwing in
chocolate, or cranberry juice and orange zest and crap like that, it is
not a Martini.


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On Thu, 14 May 2020 09:13:23 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
>> > jmcquown wrote:
>> > > A few years ago I was looking for leeks at Publix. (I had potato-leek
>> > > soup in mind.)
>> >
>> > That has a real name.

>>
>> The real name you're thinking of only applies if the soup is served
>> cold. Jill doesn't do cold soups.


I think Jill has her signature butternut squash soup cold.
>
>I used the "New York Times" cookbook recipe.
>I seem to remember they said to also puree it, then chill.
>
>Neither of those final options appealed to me so I ate
>it all hot and chunky. Same ingredients and taste.
>
>Changing the name because of that seems a bit odd to me.
>If ordered in a restaurant though, it would be expected
>to be pureed and chilled.


I don't like cold soups or pureed soups, however I like Manachewitz
borsht and shav cold with sour cream. Borsht is naturally a beet soup,
shav is a soup made with sour grass (sorrel)... I like either with
sour cream and sliced hard cooked eggs.
A good price for a dozen bottles:
https://www.ebay.com/p/1900934527
Actually not sour, tastes like super spinach, Popeye loves it, Olive
Oyl loves it more because it puts lead in Popeye's pencil.
https://www.fooducate.com/product/Ma...2-FEFD45A4D471
You can find both at most supermarkets in the Jewish foods section but
you don't need to be Jewish to enjoy Jewish foods... I can assure you
I'm not Chinese but I love Chinese food, even the real Chinese food,
not just Americanized Chinese as found at Take-Outs. Long ago I had a
Chinese neighbor in Brooklyn, at least once a month we'd go to the NYC
China Town for a great meal, he could read the Chinese menu... in
between we'd dine in Little Italy, we both loved scungili with
spaghetti and pepper biscuits. Could always tell you were in an
Italian neighborhood by all the scungili shells and fig trees in the
yard. In winter all the fig trees were dressed in linoleum tied with
clothes lines.
Brooklyn probably has more different ethnic neighborhoods than
anywhere else on the planet... I tried all those foods, most I liked,
not those lamb dishes. Bleat!
Growing up in Brooklyn race/nationality meant nothing, everyone was
equal.
I remember when the subway, bus, and trolly was only a nickle, so was
a pay phone:
http://www.screanews.us/NewYork/BrooklynOld.htm



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On 5/14/2020 12:28 PM, Sheldon Martin wrote:
> On Thu, 14 May 2020 09:13:23 -0400, Gary > wrote:
>
>> Cindy Hamilton wrote:
>>>
>>> On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
>>>> jmcquown wrote:
>>>>> A few years ago I was looking for leeks at Publix. (I had potato-leek
>>>>> soup in mind.)
>>>>
>>>> That has a real name.
>>>
>>> The real name you're thinking of only applies if the soup is served
>>> cold. Jill doesn't do cold soups.

>
> I think Jill has her signature butternut squash soup cold.


(snippage)

No, I don't. Cindy is right, I don't like cold soups. I re-created the
butternut squash soup recipe after having a cup of it with a burger at
the Club with my dad back in the 1990's. It was the "soup du jour" on
the lunch menu. I liked it. Got back home to TN, bought a butternut
squash and set about trying to re-create it.

IMHO, mine is much better. I think they cut up and boiled the squash
(or maybe bought frozen cubes of peeled squash). I split the squash,
removed the seeds and roasted it. Theirs didn't have tarragon in it,
either. To me the addition of a little tarragon adds an extra depth to
the soup.

Jill
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Cindy Hamilton wrote:
>
> On Thursday, May 14, 2020 at 9:14:25 AM UTC-4, Gary wrote:
> > Cindy Hamilton wrote:
> > >
> > > On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
> > > > jmcquown wrote:
> > > > > A few years ago I was looking for leeks at Publix. (I had potato-leek
> > > > > soup in mind.)
> > > >
> > > > That has a real name.
> > >
> > > The real name you're thinking of only applies if the soup is served
> > > cold. Jill doesn't do cold soups.

> >
> > I used the "New York Times" cookbook recipe.
> > I seem to remember they said to also puree it, then chill.
> >
> > Neither of those final options appealed to me so I ate
> > it all hot and chunky. Same ingredients and taste.
> >
> > Changing the name because of that seems a bit odd to me.

>
> Why? A particular recipe has a unique name. If you don't
> prepare it that way, the unique name doesn't fit.
>
> Suppose I made bouillabaisse but I left out the seafood.
> Is it still bouillabaisse?


You snipped my last comment to make your futile point.

"If ordered in a restaurant though, it would be expected
to be pureed and chilled."
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jmcquown wrote:
>
> On 5/14/2020 12:28 PM, Sheldon Martin wrote:
> > On Thu, 14 May 2020 09:13:23 -0400, Gary > wrote:
> >
> >> Cindy Hamilton wrote:
> >>>
> >>> On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
> >>>> jmcquown wrote:
> >>>>> A few years ago I was looking for leeks at Publix. (I had potato-leek
> >>>>> soup in mind.)
> >>>>
> >>>> That has a real name.
> >>>
> >>> The real name you're thinking of only applies if the soup is served
> >>> cold. Jill doesn't do cold soups.

> >
> > I think Jill has her signature butternut squash soup cold.

>
> (snippage)
>
> No, I don't. Cindy is right, I don't like cold soups. I re-created the
> butternut squash soup recipe after having a cup of it with a burger at
> the Club with my dad back in the 1990's. It was the "soup du jour" on
> the lunch menu. I liked it. Got back home to TN, bought a butternut
> squash and set about trying to re-create it.
>
> IMHO, mine is much better. I think they cut up and boiled the squash
> (or maybe bought frozen cubes of peeled squash). I split the squash,
> removed the seeds and roasted it. Theirs didn't have tarragon in it,
> either. To me the addition of a little tarragon adds an extra depth to
> the soup.
>
> Jill


I tried your butternut squash soup one time and it was good.
Only thing I skipped was to puree it. I still consider that
your recipe though. Same ingredients, same taste.
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On 5/14/2020 2:46 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 5/14/2020 12:28 PM, Sheldon Martin wrote:
>>> On Thu, 14 May 2020 09:13:23 -0400, Gary > wrote:
>>>
>>>> Cindy Hamilton wrote:
>>>>>
>>>>> On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
>>>>>> jmcquown wrote:
>>>>>>> A few years ago I was looking for leeks at Publix. (I had potato-leek
>>>>>>> soup in mind.)
>>>>>>
>>>>>> That has a real name.
>>>>>
>>>>> The real name you're thinking of only applies if the soup is served
>>>>> cold. Jill doesn't do cold soups.
>>>
>>> I think Jill has her signature butternut squash soup cold.

>>
>> (snippage)
>>
>> No, I don't. Cindy is right, I don't like cold soups. I re-created the
>> butternut squash soup recipe after having a cup of it with a burger at
>> the Club with my dad back in the 1990's. It was the "soup du jour" on
>> the lunch menu. I liked it. Got back home to TN, bought a butternut
>> squash and set about trying to re-create it.
>>
>> IMHO, mine is much better. I think they cut up and boiled the squash
>> (or maybe bought frozen cubes of peeled squash). I split the squash,
>> removed the seeds and roasted it. Theirs didn't have tarragon in it,
>> either. To me the addition of a little tarragon adds an extra depth to
>> the soup.
>>
>> Jill

>
> I tried your butternut squash soup one time and it was good.
> Only thing I skipped was to puree it. I still consider that
> your recipe though. Same ingredients, same taste.
>

I have no idea why you don't like pureed soups. Doesn't matter to me.
I don't like chilled soups. No biggie.

Jill
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On Thu, 14 May 2020 14:42:58 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Thursday, May 14, 2020 at 9:14:25 AM UTC-4, Gary wrote:
>> > Cindy Hamilton wrote:
>> > >
>> > > On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
>> > > > jmcquown wrote:
>> > > > > A few years ago I was looking for leeks at Publix. (I had potato-leek
>> > > > > soup in mind.)
>> > > >
>> > > > That has a real name.
>> > >
>> > > The real name you're thinking of only applies if the soup is served
>> > > cold. Jill doesn't do cold soups.
>> >
>> > I used the "New York Times" cookbook recipe.
>> > I seem to remember they said to also puree it, then chill.
>> >
>> > Neither of those final options appealed to me so I ate
>> > it all hot and chunky. Same ingredients and taste.
>> >
>> > Changing the name because of that seems a bit odd to me.

>>
>> Why? A particular recipe has a unique name. If you don't
>> prepare it that way, the unique name doesn't fit.
>>
>> Suppose I made bouillabaisse but I left out the seafood.
>> Is it still bouillabaisse?

>
>You snipped my last comment to make your futile point.
>
>"If ordered in a restaurant though, it would be expected
>to be pureed and chilled."


You need to get out more, Burger Quick is not how to have food
experiences. I make a chunky hot squash soup all the time, it tastes
great and looks fantastic... and yes I've posted pictures. Mostly I
use different kinds of summer squash along with other veggies like
parsley, garlic, taters, carrots, celery and sometimes 'shrooms, and
tomatoes. With winter squash I prefer it roasted/grilled/baked.
Winter squash really only lends itself to pureed soup and I don't care
for any pureed soup... I prefer eating soup, not drinking/slurping
it... I outgrew Gerbers squash a lifetime ago. I roast winter squash
halved with the skin on, we like to eat the skin. The seeds feed the
critters.


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On 5/14/2020 2:42 PM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> On Thursday, May 14, 2020 at 9:14:25 AM UTC-4, Gary wrote:
>>> Cindy Hamilton wrote:
>>>>
>>>> On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
>>>>> jmcquown wrote:
>>>>>> A few years ago I was looking for leeks at Publix. (I had potato-leek
>>>>>> soup in mind.)
>>>>>
>>>>> That has a real name.
>>>>
>>>> The real name you're thinking of only applies if the soup is served
>>>> cold. Jill doesn't do cold soups.
>>>
>>> I used the "New York Times" cookbook recipe.
>>> I seem to remember they said to also puree it, then chill.
>>>
>>> Neither of those final options appealed to me so I ate
>>> it all hot and chunky. Same ingredients and taste.
>>>
>>> Changing the name because of that seems a bit odd to me.

>>
>> Why? A particular recipe has a unique name. If you don't
>> prepare it that way, the unique name doesn't fit.
>>
>> Suppose I made bouillabaisse but I left out the seafood.
>> Is it still bouillabaisse?

>
> You snipped my last comment to make your futile point.
>
> "If ordered in a restaurant though, it would be expected
> to be pureed and chilled."
>

If ordered in a restaurant, "Vichyssoise" is not something I would
order. I do NOT like chilled soup. I don't run a restaurant, Gary. I
make hot potato leek soup sometimes served in toasted bread bowls.
Barring that, at least topped with nicely toasted croutons. You're
nitpicking over names of soup.

You've made it perfectly clear you don't like pureed soups. Okay, fine.
No one is forcing you to eat pureed soup. All I said was I had to go
to a different grocery store to find leeks. You said onions would be
the same... no they aren't. They don't taste the same as leeks. Please
Stop arguing.

Jill
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On Thu, 14 May 2020 15:47:19 -0400, jmcquown >
wrote:

>On 5/14/2020 2:42 PM, Gary wrote:
>>
>> You snipped my last comment to make your futile point.
>>
>> "If ordered in a restaurant though, it would be expected
>> to be pureed and chilled."
>>

>If ordered in a restaurant, "Vichyssoise" is not something I would
>order. I do NOT like chilled soup. I don't run a restaurant, Gary. I
>make hot potato leek soup sometimes served in toasted bread bowls.
>Barring that, at least topped with nicely toasted croutons. You're
>nitpicking over names of soup.
>
>You've made it perfectly clear you don't like pureed soups. Okay, fine.


You're all so difficult with your little likes and dislikes. It's time
for the great Hawaiian locust famine!
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Bruce wrote:
> On Thu, 14 May 2020 15:47:19 -0400, jmcquown >
> wrote:
>
>> On 5/14/2020 2:42 PM, Gary wrote:
>>>
>>> You snipped my last comment to make your futile point.
>>>
>>> "If ordered in a restaurant though, it would be expected
>>> to be pureed and chilled."
>>>

>> If ordered in a restaurant, "Vichyssoise" is not something I would
>> order. I do NOT like chilled soup. I don't run a restaurant, Gary. I
>> make hot potato leek soup sometimes served in toasted bread bowls.
>> Barring that, at least topped with nicely toasted croutons. You're
>> nitpicking over names of soup.
>>
>> You've made it perfectly clear you don't like pureed soups. Okay, fine.

>
> You're all so difficult with your little likes and dislikes. It's time
> for the great Hawaiian locust famine!
>


Next will be odorless butts in the neitherlands!

Oh woe is Druce.


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On 2020-05-14 3:37 p.m., jmcquown wrote:
> On 5/14/2020 2:46 PM, Gary wrote:

Jill
>>
>> I tried your butternut squash soup one time and it was good.
>> Only thing I skipped was to puree it. I still consider that
>> your recipe though. Same ingredients, same taste.
>>

> I have no idea why you don't like pureed soups.Â* Doesn't matter to me. I
> don't like chilled soups.Â* No biggie.


Butternut squash is one of my favourite soups. I take mine up a notch
from being good to being outstanding but adding some Jamaican curry
powder to it.






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On 2020-05-14 3:47 p.m., jmcquown wrote:
> On 5/14/2020 2:42 PM, Gary wrote:
>> Cindy Hamilton wrote:
>>>
>>> On Thursday, May 14, 2020 at 9:14:25 AM UTC-4, Gary wrote:
>>>> Cindy Hamilton wrote:
>>>>>
>>>>> On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
>>>>>> jmcquown wrote:
>>>>>>> A few years ago I was looking for leeks at Publix. (I had
>>>>>>> potato-leek
>>>>>>> soup in mind.)
>>>>>>
>>>>>> That has a real name.
>>>>>
>>>>> The real name you're thinking of only applies if the soup is served
>>>>> cold.Â* Jill doesn't do cold soups.
>>>>
>>>> I used the "New York Times" cookbook recipe.
>>>> I seem to remember they said to also puree it, then chill.
>>>>
>>>> Neither of those final options appealed to me so I ate
>>>> it all hot and chunky. Same ingredients and taste.
>>>>
>>>> Changing the name because of that seems a bit odd to me.
>>>
>>> Why?Â* A particular recipe has a unique name.Â* If you don't
>>> prepare it that way, the unique name doesn't fit.
>>>
>>> Suppose I made bouillabaisse but I left out the seafood.
>>> Is it still bouillabaisse?

>>
>> You snipped my last comment to make your futile point.
>>
>> "If ordered in a restaurant though, it would be expected
>> to be pureed and chilled."
>>

> If ordered in a restaurant, "Vichyssoise" is not something I would
> order.Â* I do NOT like chilled soup.Â* I don't run a restaurant, Gary.Â* I
> make hot potato leek soup sometimes served in toasted bread bowls.
> Barring that, at least topped with nicely toasted croutons.Â* You're
> nitpicking over names of soup.
>


Try the hot one with some crumbled Stilton on top.



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On Thursday, May 14, 2020 at 2:44:01 PM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Thursday, May 14, 2020 at 9:14:25 AM UTC-4, Gary wrote:
> > > Cindy Hamilton wrote:
> > > >
> > > > On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
> > > > > jmcquown wrote:
> > > > > > A few years ago I was looking for leeks at Publix. (I had potato-leek
> > > > > > soup in mind.)
> > > > >
> > > > > That has a real name.
> > > >
> > > > The real name you're thinking of only applies if the soup is served
> > > > cold. Jill doesn't do cold soups.
> > >
> > > I used the "New York Times" cookbook recipe.
> > > I seem to remember they said to also puree it, then chill.
> > >
> > > Neither of those final options appealed to me so I ate
> > > it all hot and chunky. Same ingredients and taste.
> > >
> > > Changing the name because of that seems a bit odd to me.

> >
> > Why? A particular recipe has a unique name. If you don't
> > prepare it that way, the unique name doesn't fit.
> >
> > Suppose I made bouillabaisse but I left out the seafood.
> > Is it still bouillabaisse?

>
> You snipped my last comment to make your futile point.
>
> "If ordered in a restaurant though, it would be expected
> to be pureed and chilled."


Ah. Well here's my point (futile though it may be, since you are
not receptive to changing your mind):

If you ordered Vichyssoise in a restaurant it would be pureed and
chilled, because that's what Vichyssoise is.

If it's not pureed and chilled, it's not Vichyssoise. It's simply
potato-leek soup.

Cindy Hamilton
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Cindy Hamilton wrote:
>
> Gary wrote:
> If you ordered Vichyssoise in a restaurant it would be pureed and
> chilled, because that's what Vichyssoise is.
>
> If it's not pureed and chilled, it's not Vichyssoise.


That's exactly what I just said. Read it again.

That was my disclaimer that you snipped after I said that
I like it chunky and hot yet still call it the same name.
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On Friday, May 15, 2020 at 7:18:55 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Gary wrote:
> > If you ordered Vichyssoise in a restaurant it would be pureed and
> > chilled, because that's what Vichyssoise is.
> >
> > If it's not pureed and chilled, it's not Vichyssoise.

>
> That's exactly what I just said. Read it again.
>
> That was my disclaimer that you snipped after I said that
> I like it chunky and hot yet still call it the same name.


If it's chunky and hot, it's not Vichyssoise, not matter what you
call it at home.

Cindy Hamilton
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Cindy Hamilton wrote:
>
> On Friday, May 15, 2020 at 7:18:55 AM UTC-4, Gary wrote:
> > Cindy Hamilton wrote:
> > >
> > > Gary wrote:
> > > If you ordered Vichyssoise in a restaurant it would be pureed and
> > > chilled, because that's what Vichyssoise is.
> > >
> > > If it's not pureed and chilled, it's not Vichyssoise.

> >
> > That's exactly what I just said. Read it again.
> >
> > That was my disclaimer that you snipped after I said that
> > I like it chunky and hot yet still call it the same name.

>
> If it's chunky and hot, it's not Vichyssoise, not matter what you
> call it at home.


I think we've run this nit-picking episode into the ground.

About a year ago, I watched a Martha Stewart cooking show.
She demonstrated how to make a "Shepard's Pie."

She used ground beef, not lamb. If she had posted that
recipe here in RFC using a fake name, she would have been
slammed bigtime by many here.
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"Gary" wrote in message ...

Cindy Hamilton wrote:
>
> On Friday, May 15, 2020 at 7:18:55 AM UTC-4, Gary wrote:
> > Cindy Hamilton wrote:
> > >
> > > Gary wrote:
> > > If you ordered Vichyssoise in a restaurant it would be pureed and
> > > chilled, because that's what Vichyssoise is.
> > >
> > > If it's not pureed and chilled, it's not Vichyssoise.

> >
> > That's exactly what I just said. Read it again.
> >
> > That was my disclaimer that you snipped after I said that
> > I like it chunky and hot yet still call it the same name.

>
> If it's chunky and hot, it's not Vichyssoise, not matter what you
> call it at home.


I think we've run this nit-picking episode into the ground.

About a year ago, I watched a Martha Stewart cooking show.
She demonstrated how to make a "Shepard's Pie."

She used ground beef, not lamb. If she had posted that
recipe here in RFC using a fake name, she would have been
slammed bigtime by many here.


====

)) Not everyone here gets it right either but really Shepherd's pie is
made with lamb (from the shepherd?) and Cottage pie with beef (living in a
cottage?) LOL



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On 2020-05-15 11:45 a.m., Gary wrote:
> Cindy Hamilton wrote:

think we've run this nit-picking episode into the ground.
>
> About a year ago, I watched a Martha Stewart cooking show.
> She demonstrated how to make a "Shepard's Pie."
>
> She used ground beef, not lamb. If she had posted that
> recipe here in RFC using a fake name, she would have been
> slammed bigtime by many here.


The odd thing is that it only seems to have become an issue recently. My
father's parents were both born and raised in England and my mother
comes from background that is mostly English, Irish Scottish with some
French and German thrown in. Shepherds pie was a frequent supper in our
family and it was always made with beef. I never even heard of Cottage
pie until I read about it here a couple years ago.


That being said, I sometimes pick up some ground lamb and use it to
make Shepherds pie, instead of the more common beef.


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On Friday, May 15, 2020 at 1:00:30 PM UTC-5, Dave Smith wrote:
>
> I never even heard of Cottage
> pie until I read about it here a couple years ago.
>

Same here, never heard of it until I read a post here about it. But it was
never on the table at our house; my mom probably never heard of it.
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On Friday, May 15, 2020 at 8:00:30 AM UTC-10, Dave Smith wrote:
> On 2020-05-15 11:45 a.m., Gary wrote:
> > Cindy Hamilton wrote:

> think we've run this nit-picking episode into the ground.
> >
> > About a year ago, I watched a Martha Stewart cooking show.
> > She demonstrated how to make a "Shepard's Pie."
> >
> > She used ground beef, not lamb. If she had posted that
> > recipe here in RFC using a fake name, she would have been
> > slammed bigtime by many here.

>
> The odd thing is that it only seems to have become an issue recently. My
> father's parents were both born and raised in England and my mother
> comes from background that is mostly English, Irish Scottish with some
> French and German thrown in. Shepherds pie was a frequent supper in our
> family and it was always made with beef. I never even heard of Cottage
> pie until I read about it here a couple years ago.
>
>
> That being said, I sometimes pick up some ground lamb and use it to
> make Shepherds pie, instead of the more common beef.


The names of food will typically change in different geographical locations.. Most times, it changes once it reaches different lands. The stuff we call "chili" is not the same stuff served in Texas. The local chili here has a lot of sugar, beans, and mayo in it and it's served over rice. It's roots lie in Cincinnati rather than Texas. How this happened, I haven't a clue.
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On Fri, 15 May 2020 11:45:20 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Friday, May 15, 2020 at 7:18:55 AM UTC-4, Gary wrote:
>> > Cindy Hamilton wrote:
>> > >
>> > > Gary wrote:
>> > > If you ordered Vichyssoise in a restaurant it would be pureed and
>> > > chilled, because that's what Vichyssoise is.
>> > >
>> > > If it's not pureed and chilled, it's not Vichyssoise.
>> >
>> > That's exactly what I just said. Read it again.
>> >
>> > That was my disclaimer that you snipped after I said that
>> > I like it chunky and hot yet still call it the same name.

>>
>> If it's chunky and hot, it's not Vichyssoise, not matter what you
>> call it at home.

>
>I think we've run this nit-picking episode into the ground.


The last word should be for the inventors of vichyssoise:
"La vichyssoise est une soupe, faite de purée de pomme de terre, de
blanc de poireau et de bouillon de poule, avec ou sans oignon, liée Ã*
la crème fraîche et condimentée de ciboulettes ciselées."
<https://fr.wikipedia.org/wiki/Vichyssoise>

Vichyssoise is a soup made of pureed potatoes, leek whites and chicken
stock, with or without onion, thickened with creme fraiche, with added
chopped chives.


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On Friday, May 15, 2020 at 1:21:12 PM UTC-5, Dave Smith wrote:
>
> If you never had it you would not be expected to know. I just thought it
> funny that I grew up on the stuff and only after 60 years of eating the
> stuff I am being told people who did not grow up with it that I, my
> parents and my grandparents have been calling it the wrong thing.
>

Pretty sure the first time I ever ate it was at the work cafeteria. It was
ok and that's to be expected as the food would not be the same as prepared
in a home kitchen. But I've never been tempted to make it.
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"dsi1" wrote in message
...

On Friday, May 15, 2020 at 8:00:30 AM UTC-10, Dave Smith wrote:
> On 2020-05-15 11:45 a.m., Gary wrote:
> > Cindy Hamilton wrote:

> think we've run this nit-picking episode into the ground.
> >
> > About a year ago, I watched a Martha Stewart cooking show.
> > She demonstrated how to make a "Shepard's Pie."
> >
> > She used ground beef, not lamb. If she had posted that
> > recipe here in RFC using a fake name, she would have been
> > slammed bigtime by many here.

>
> The odd thing is that it only seems to have become an issue recently. My
> father's parents were both born and raised in England and my mother
> comes from background that is mostly English, Irish Scottish with some
> French and German thrown in. Shepherds pie was a frequent supper in our
> family and it was always made with beef. I never even heard of Cottage
> pie until I read about it here a couple years ago.
>
>
> That being said, I sometimes pick up some ground lamb and use it to
> make Shepherds pie, instead of the more common beef.


The names of food will typically change in different geographical locations.
Most times, it changes once it reaches different lands. The stuff we call
"chili" is not the same stuff served in Texas. The local chili here has a
lot of sugar, beans, and mayo in it and it's served over rice. It's roots
lie in Cincinnati rather than Texas. How this happened, I haven't a clue.

===

I get mixed up with 'chili/chilli too. I always thought it was meant to be
very spicy but I was told here, many years ago by (forget her name) that it
is sauce with tomatoes.

I am still confused



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On Fri, 15 May 2020 19:55:26 +0100, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>On Friday, May 15, 2020 at 8:00:30 AM UTC-10, Dave Smith wrote:
>> On 2020-05-15 11:45 a.m., Gary wrote:
>> > Cindy Hamilton wrote:

>> think we've run this nit-picking episode into the ground.
>> >
>> > About a year ago, I watched a Martha Stewart cooking show.
>> > She demonstrated how to make a "Shepard's Pie."
>> >
>> > She used ground beef, not lamb. If she had posted that
>> > recipe here in RFC using a fake name, she would have been
>> > slammed bigtime by many here.

>>
>> The odd thing is that it only seems to have become an issue recently. My
>> father's parents were both born and raised in England and my mother
>> comes from background that is mostly English, Irish Scottish with some
>> French and German thrown in. Shepherds pie was a frequent supper in our
>> family and it was always made with beef. I never even heard of Cottage
>> pie until I read about it here a couple years ago.
>>
>>
>> That being said, I sometimes pick up some ground lamb and use it to
>> make Shepherds pie, instead of the more common beef.

>
>The names of food will typically change in different geographical locations.
>Most times, it changes once it reaches different lands. The stuff we call
>"chili" is not the same stuff served in Texas. The local chili here has a
>lot of sugar, beans, and mayo in it and it's served over rice. It's roots
>lie in Cincinnati rather than Texas. How this happened, I haven't a clue.
>
>===
>
> I get mixed up with 'chili/chilli too. I always thought it was meant to be
>very spicy but I was told here, many years ago by (forget her name) that it
>is sauce with tomatoes.
>
> I am still confused


I grow chilli's in pots, but they're not beans or saucy and you'd hate
them.
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"Bruce" wrote in message ...

On Fri, 15 May 2020 19:55:26 +0100, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>On Friday, May 15, 2020 at 8:00:30 AM UTC-10, Dave Smith wrote:
>> On 2020-05-15 11:45 a.m., Gary wrote:
>> > Cindy Hamilton wrote:

>> think we've run this nit-picking episode into the ground.
>> >
>> > About a year ago, I watched a Martha Stewart cooking show.
>> > She demonstrated how to make a "Shepard's Pie."
>> >
>> > She used ground beef, not lamb. If she had posted that
>> > recipe here in RFC using a fake name, she would have been
>> > slammed bigtime by many here.

>>
>> The odd thing is that it only seems to have become an issue recently. My
>> father's parents were both born and raised in England and my mother
>> comes from background that is mostly English, Irish Scottish with some
>> French and German thrown in. Shepherds pie was a frequent supper in our
>> family and it was always made with beef. I never even heard of Cottage
>> pie until I read about it here a couple years ago.
>>
>>
>> That being said, I sometimes pick up some ground lamb and use it to
>> make Shepherds pie, instead of the more common beef.

>
>The names of food will typically change in different geographical
>locations.
>Most times, it changes once it reaches different lands. The stuff we call
>"chili" is not the same stuff served in Texas. The local chili here has a
>lot of sugar, beans, and mayo in it and it's served over rice. It's roots
>lie in Cincinnati rather than Texas. How this happened, I haven't a clue.
>
>===
>
> I get mixed up with 'chili/chilli too. I always thought it was meant to
> be
>very spicy but I was told here, many years ago by (forget her name) that it
>is sauce with tomatoes.
>
> I am still confused


I grow chilli's in pots, but they're not beans or saucy and you'd hate
them.

====

I would indeed)




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On Friday, May 15, 2020 at 2:19:16 PM UTC-4, dsi1 wrote:
> On Friday, May 15, 2020 at 8:00:30 AM UTC-10, Dave Smith wrote:
> > On 2020-05-15 11:45 a.m., Gary wrote:
> > > Cindy Hamilton wrote:

> > think we've run this nit-picking episode into the ground.
> > >
> > > About a year ago, I watched a Martha Stewart cooking show.
> > > She demonstrated how to make a "Shepard's Pie."
> > >
> > > She used ground beef, not lamb. If she had posted that
> > > recipe here in RFC using a fake name, she would have been
> > > slammed bigtime by many here.

> >
> > The odd thing is that it only seems to have become an issue recently. My
> > father's parents were both born and raised in England and my mother
> > comes from background that is mostly English, Irish Scottish with some
> > French and German thrown in. Shepherds pie was a frequent supper in our
> > family and it was always made with beef. I never even heard of Cottage
> > pie until I read about it here a couple years ago.
> >
> >
> > That being said, I sometimes pick up some ground lamb and use it to
> > make Shepherds pie, instead of the more common beef.

>
> The names of food will typically change in different geographical locations. Most times, it changes once it reaches different lands. The stuff we call "chili" is not the same stuff served in Texas. The local chili here has a lot of sugar, beans, and mayo in it and it's served over rice. It's roots lie in Cincinnati rather than Texas. How this happened, I haven't a clue.


I didn't see any cinnamon in the recipes for Hawaii-style chili that I found
on the web, so it's difficult to see a connection with Cincinnati.

Cindy Hamilton


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On Friday, May 15, 2020 at 8:55:26 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, May 15, 2020 at 8:00:30 AM UTC-10, Dave Smith wrote:
> > On 2020-05-15 11:45 a.m., Gary wrote:
> > > Cindy Hamilton wrote:

> > think we've run this nit-picking episode into the ground.
> > >
> > > About a year ago, I watched a Martha Stewart cooking show.
> > > She demonstrated how to make a "Shepard's Pie."
> > >
> > > She used ground beef, not lamb. If she had posted that
> > > recipe here in RFC using a fake name, she would have been
> > > slammed bigtime by many here.

> >
> > The odd thing is that it only seems to have become an issue recently. My
> > father's parents were both born and raised in England and my mother
> > comes from background that is mostly English, Irish Scottish with some
> > French and German thrown in. Shepherds pie was a frequent supper in our
> > family and it was always made with beef. I never even heard of Cottage
> > pie until I read about it here a couple years ago.
> >
> >
> > That being said, I sometimes pick up some ground lamb and use it to
> > make Shepherds pie, instead of the more common beef.

>
> The names of food will typically change in different geographical locations.
> Most times, it changes once it reaches different lands. The stuff we call
> "chili" is not the same stuff served in Texas. The local chili here has a
> lot of sugar, beans, and mayo in it and it's served over rice. It's roots
> lie in Cincinnati rather than Texas. How this happened, I haven't a clue.
>
> ===
>
> I get mixed up with 'chili/chilli too. I always thought it was meant to be
> very spicy but I was told here, many years ago by (forget her name) that it
> is sauce with tomatoes.
>
> I am still confused
>
>
>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com


A lot of people are confused so I wouldn't worry about it too much. "Chili" is short for "chili con carne" which means meat cooked with peppers. Americans, being lazy, like to call it "chili." "Chili sauce" is a sauce that can be made with tomatoes and spicy peppers or just peppers. Mostly, Americans will use a sweet, tomato based, bottle sauce of the Heinz brand. I've never used the stuff myself but these days, I'll use a Chinese style chili sauce.

https://www.myamericanmarket.com/307...hili-sauce.jpg

https://images-na.ssl-images-amazon....L._SL1500_.jpg
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On Friday, May 15, 2020 at 2:55:26 PM UTC-4, Ophelia wrote:

> I get mixed up with 'chili/chilli too. I always thought it was meant to be
> very spicy but I was told here, many years ago by (forget her name) that it
> is sauce with tomatoes.
>
> I am still confused


Yes, you are.

The dish we call "chili" is formally named "Chile con Carne", or "hot
capsicums with meat". Other ingredients such as tomatoes, cumin, beans,
and others have become common.

In home kitchens, people add as much or as little hot peppers as they want.
Conceivably, that could be zero. It would be very uncommon, though, and
most people wouldn't really recognize that as chili.

For my part, chili must contain ancho chiles (a dried, fairly mild pepper)
or it doesn't taste like chili.

I've seen a chili recipe that doesn't contain any tomatoes; it derives
all of its red color from peppers.

I generally spell the meat stew as "chili" and the capsicums as "chile",
but that's by no means universal.

Cindy Hamilton
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On Fri, 15 May 2020 12:47:05 -0700 (PDT), dsi1
> wrote:

>On Friday, May 15, 2020 at 8:55:26 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Friday, May 15, 2020 at 8:00:30 AM UTC-10, Dave Smith wrote:
>> > On 2020-05-15 11:45 a.m., Gary wrote:
>> > > Cindy Hamilton wrote:
>> > think we've run this nit-picking episode into the ground.
>> > >
>> > > About a year ago, I watched a Martha Stewart cooking show.
>> > > She demonstrated how to make a "Shepard's Pie."
>> > >
>> > > She used ground beef, not lamb. If she had posted that
>> > > recipe here in RFC using a fake name, she would have been
>> > > slammed bigtime by many here.
>> >
>> > The odd thing is that it only seems to have become an issue recently. My
>> > father's parents were both born and raised in England and my mother
>> > comes from background that is mostly English, Irish Scottish with some
>> > French and German thrown in. Shepherds pie was a frequent supper in our
>> > family and it was always made with beef. I never even heard of Cottage
>> > pie until I read about it here a couple years ago.
>> >
>> >
>> > That being said, I sometimes pick up some ground lamb and use it to
>> > make Shepherds pie, instead of the more common beef.

>>
>> The names of food will typically change in different geographical locations.
>> Most times, it changes once it reaches different lands. The stuff we call
>> "chili" is not the same stuff served in Texas. The local chili here has a
>> lot of sugar, beans, and mayo in it and it's served over rice. It's roots
>> lie in Cincinnati rather than Texas. How this happened, I haven't a clue.
>>
>> ===
>>
>> I get mixed up with 'chili/chilli too. I always thought it was meant to be
>> very spicy but I was told here, many years ago by (forget her name) that it
>> is sauce with tomatoes.
>>
>> I am still confused
>>
>>
>>
>> --
>> This email has been checked for viruses by AVG.
>> https://www.avg.com

>
>A lot of people are confused so I wouldn't worry about it too much. "Chili" is short for "chili con carne" which means meat cooked with peppers. Americans, being lazy, like to call it "chili." "Chili sauce" is a sauce that can be made with tomatoes and spicy peppers or just peppers. Mostly, Americans will use a sweet, tomato based, bottle sauce of the Heinz brand. I've never used the stuff myself but these days, I'll use a Chinese style chili sauce.
>
>https://www.myamericanmarket.com/307...hili-sauce.jpg
>
>https://images-na.ssl-images-amazon....L._SL1500_.jpg


Salted Chilli Peppers (39%) (Chilli Peppers, Salt), Fermented Soybean
Paste (20%) (Water, Salt, Soybeans, Wheat Flour), Water, Soy Sauce
(Water, Salt, Soybeans, Wheat Flour), Sugar, Dehydrated Garlic, Sesame
Oil, Colour (150a), Soybean Oil, Chilli Pepper Powder (2%), Shallots,
Modified Corn Starch (1422), Acidity Regulator (270). Contains
Soybeans, Wheat, Sesame Seeds.

A shame about the Colour, although they spell it correctly. So what if
it's brownish instead of reddish? It is what it is.
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On Fri, 15 May 2020 12:43:26 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, May 15, 2020 at 2:19:16 PM UTC-4, dsi1 wrote:
>> On Friday, May 15, 2020 at 8:00:30 AM UTC-10, Dave Smith wrote:
>> >
>> > The odd thing is that it only seems to have become an issue recently. My
>> > father's parents were both born and raised in England and my mother
>> > comes from background that is mostly English, Irish Scottish with some
>> > French and German thrown in. Shepherds pie was a frequent supper in our
>> > family and it was always made with beef. I never even heard of Cottage
>> > pie until I read about it here a couple years ago.
>> >
>> >
>> > That being said, I sometimes pick up some ground lamb and use it to
>> > make Shepherds pie, instead of the more common beef.

>>
>> The names of food will typically change in different geographical locations. Most times, it changes once it reaches different lands. The stuff we call "chili" is not the same stuff served in Texas. The local chili here has a lot of sugar, beans, and mayo in it and it's served over rice. It's roots lie in Cincinnati rather than Texas. How this happened, I haven't a clue.

>
>I didn't see any cinnamon in the recipes for Hawaii-style chili that I found
>on the web, so it's difficult to see a connection with Cincinnati.


But the sugar gives it away.
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On Friday, May 15, 2020 at 10:19:12 AM UTC-10, Bruce wrote:
> On Fri, 15 May 2020 12:47:05 -0700 (PDT), dsi1
> > wrote:
>
> >On Friday, May 15, 2020 at 8:55:26 AM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Friday, May 15, 2020 at 8:00:30 AM UTC-10, Dave Smith wrote:
> >> > On 2020-05-15 11:45 a.m., Gary wrote:
> >> > > Cindy Hamilton wrote:
> >> > think we've run this nit-picking episode into the ground.
> >> > >
> >> > > About a year ago, I watched a Martha Stewart cooking show.
> >> > > She demonstrated how to make a "Shepard's Pie."
> >> > >
> >> > > She used ground beef, not lamb. If she had posted that
> >> > > recipe here in RFC using a fake name, she would have been
> >> > > slammed bigtime by many here.
> >> >
> >> > The odd thing is that it only seems to have become an issue recently.. My
> >> > father's parents were both born and raised in England and my mother
> >> > comes from background that is mostly English, Irish Scottish with some
> >> > French and German thrown in. Shepherds pie was a frequent supper in our
> >> > family and it was always made with beef. I never even heard of Cottage
> >> > pie until I read about it here a couple years ago.
> >> >
> >> >
> >> > That being said, I sometimes pick up some ground lamb and use it to
> >> > make Shepherds pie, instead of the more common beef.
> >>
> >> The names of food will typically change in different geographical locations.
> >> Most times, it changes once it reaches different lands. The stuff we call
> >> "chili" is not the same stuff served in Texas. The local chili here has a
> >> lot of sugar, beans, and mayo in it and it's served over rice. It's roots
> >> lie in Cincinnati rather than Texas. How this happened, I haven't a clue.
> >>
> >> ===
> >>
> >> I get mixed up with 'chili/chilli too. I always thought it was meant to be
> >> very spicy but I was told here, many years ago by (forget her name) that it
> >> is sauce with tomatoes.
> >>
> >> I am still confused
> >>
> >>
> >>
> >> --
> >> This email has been checked for viruses by AVG.
> >> https://www.avg.com

> >
> >A lot of people are confused so I wouldn't worry about it too much. "Chili" is short for "chili con carne" which means meat cooked with peppers. Americans, being lazy, like to call it "chili." "Chili sauce" is a sauce that can be made with tomatoes and spicy peppers or just peppers. Mostly, Americans will use a sweet, tomato based, bottle sauce of the Heinz brand. I've never used the stuff myself but these days, I'll use a Chinese style chili sauce.
> >
> >https://www.myamericanmarket.com/307...hili-sauce.jpg
> >
> >https://images-na.ssl-images-amazon....L._SL1500_.jpg

>
> Salted Chilli Peppers (39%) (Chilli Peppers, Salt), Fermented Soybean
> Paste (20%) (Water, Salt, Soybeans, Wheat Flour), Water, Soy Sauce
> (Water, Salt, Soybeans, Wheat Flour), Sugar, Dehydrated Garlic, Sesame
> Oil, Colour (150a), Soybean Oil, Chilli Pepper Powder (2%), Shallots,
> Modified Corn Starch (1422), Acidity Regulator (270). Contains
> Soybeans, Wheat, Sesame Seeds.
>
> A shame about the Colour, although they spell it correctly. So what if
> it's brownish instead of reddish? It is what it is.


I also use this sauce too. Sometimes, two sauces are better than one. The weird thing about it is that it's in the same jar as strawberry jam. It even looks like strawberry jam. That's just asking for trouble! I don't know what's in this stuff either but it has a nice prickly spiciness.

https://cdn.shopify.com/s/files/1/12...v=157143 8961
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