Eh. I wouldn't eat taramasalata or chocolate cake.
I know. The latter of those makes me very weird, but I just don't like it. Or chocolate ice cream.
Do you need an exorcism? Long range is half price.
Thanks, but I’m quite content with my peculiar possession. There are some chocolate things I like, but generally speaking chocolate just doesn’t do much for me; it’s definitely not something I crave.
As I tell my family and friends, it means more chocolate for them.
Well, I had them on a long-ago trip to Germany. Might well have been served in Austria, too. Came out piled on big platters for people at the table to share.
Hence, "German fries". When I wrote the original post, I almost called them "German French fries"!
I'm still having trouble with the German "fries". What was different about them - something in the cooking of them or just that you were served a large platter of chips in Germany?
What I'm really having trouble with though is the "artisan grilled cheese sandwich" - what on earth is that?
What I'm really having trouble with though is the "artisan grilled cheese sandwich" - what on earth is that?
“Artisan bread” and “artisan sandwiches” have become A Thing in the States. I think it’s supposed to mean foods (in this case, bread and cheese) made in relatively small quantities using traditional methods, rather than factory-produced. But as best I can tell, it’s mainly marketing-speak that means you pay more for them.
Nick Tamen, I’m another who’s not keen on chocolate, although I make an exception for Hotel Chocolat, especially for their white chocolate, their mojitos, their raspberry, their straw berry cheesecake......
Otherwise, most chocolate, or “chocolate flavour “, just tastes brown. Very few chocolatey things actually taste of chocolate.
mild hostly concern @Piglet tried to get the thread back on track! It didn't work, did it? So, let's get back to our original path.
(BTW, there's nothing stopping someone from starting a thread on disgusting beverages!)
Oh, and @Gamma Gamaliel , I suspect you were being lighthearted in your post about NOprophet_NØprofit , but in a text based medium, I could be wrong. It's probably best not to write something that might be construed as an attack on a Shipmate.
What I'm really having trouble with though is the "artisan grilled cheese sandwich" - what on earth is that?
“Artisan bread” and “artisan sandwiches” have become A Thing in the States. I think it’s supposed to mean foods (in this case, bread and cheese) made in relatively small quantities using traditional methods, rather than factory-produced. But as best I can tell, it’s mainly marketing-speak that means you pay more for them.
I think we can agree that on this, both languages are the same. 'Artisan' on both sides of the Atlantic is an adjective shoved onto things to mean you're supposed to think they were handcrafted at dawn by someone who served a long, long apprenticeship and really, really loves you, but actually means it costs more, and probably looks a bit tacky round the edges.
My pet example in that genre of marketing-speak is the use of English counties as a prefix for 'ham'. Yorkshire Ham. Wiltshire Ham. Suitably remote ruralities where contented pigs wander the Fells /Downs before painlessly transmuting into the six slices of pinkness in the packet before you.
What about Yorkshire Tea? Are we supposed to assume that the tea bushes are lovingly tended by comely Yorkshire lasses in local costume, carefully picking the tea leaves one by one?
I've got some Welsh Tea from Aldi. I can't say I've ever seen the bushes growing on the slopes of Cadair Idris, tempest torn, nor Penmaenmawr defiant ...
What I'm really having trouble with though is the "artisan grilled cheese sandwich" - what on earth is that?
“Artisan bread” and “artisan sandwiches” have become A Thing in the States. I think it’s supposed to mean foods (in this case, bread and cheese) made in relatively small quantities using traditional methods, rather than factory-produced. But as best I can tell, it’s mainly marketing-speak that means you pay more for them.
I suppose Camp Coffee deserves credit for not changing its name in the face of linguistic drift. But I see they have changed their label - from turbaned batman bringing tray to seated sahib in full Highland regimental fig, to both seated having a cuppa.
It was short for 'capsicums' of course, a term you don't hear much these days, as 'red peppers' or 'green papers' or 'yellow peppers' seem to have become the norm. This was over 30 years ago.
Australia is still firmly a land of capsicums. I was already aware we're in the minority on that one.
I suppose Camp Coffee deserves credit for not changing its name in the face of linguistic drift. But I see they have changed their label - from turbaned batman bringing tray to seated sahib in full Highland regimental fig, to both seated having a cuppa.
In the States "capsicum" is rare, and if used at all refers to the whole kit and kaboodle of peppers, from the mild ones through to the evil ghost peppers. What Brits call "capsicum" we generally call "bell peppers."
How do you pronounce 'artisanal? It just can't be the way I overheard it at the bread stall at the market once, said as three separate words that made it sound like an insult to some poor artist.
I put the stress on the ‘-an-‘ - arti-SAHN-al’. It’s one of those words that I’ve never been quite sure how to pronounce, but putting the stress on the -ti- makes it sound a bit artesian to me.
In the States "capsicum" is rare, and if used at all refers to the whole kit and kaboodle of peppers, from the mild ones through to the evil ghost peppers. What Brits call "capsicum" we generally call "bell peppers."
We don't call them capsicums. I'm not sure who does. We call them peppers. The small spicy ones are chillies.
I call it 'proper bread'. Unlike the wrapped, sliced blotting paper that passes for it all too often here in the UK.
This is like tea and teabag. Two different things.
There's bread and then there's this form of mistreatment: Chorleywood bread process, which has led to other variations, mainly that modern mass produced bread is made with either some form of Chorleywood processes, started with a slurry (soup) of large amounts of yeast, about equal amounts of flour and water and mixed vigourously, not kneaded, or thicker versions which are shaken. If you've bought house paint and they've shaken the can of it after adding the colour tint, it's like that.
Those of us who make bread all the time, who haven't as old men taken up knitting, call it traditional bread making. We tend to use small amounts yeast. My typical starting process for the past 40 years for 3, one-half pound loaves (about 700 grams)
1/4 tsp of yeast (0.7 grams)
3 cups cold water (750ml, 750 g)
1.5 cups unbleached white flour (325 g)
1.5 cups whole wheat flour (325 g)
1 cup of something else: these days- 1/2c oatflakes/oatmeal, 1/2 cup ground flax
(note: no sugar)
Stir 100 times one direction , leave on kitchen counter for 24 hours at least. Up to a week is fine in the winter, 4 days summer. If you leave it too long, you'll catch some lacto bacillus which makes sour dough. The next steps after the above all depends on what sort of bread you wish to make. I don't really like sour dough much, so I save a small handful pinch of mixed dough to make a second.
The key issue is in traditional bread is to leave the protein molecules in long strands and not broken apart, which is why things like stir in one direction.
I always thought they omitted the yeast in the Chorleywood process, and just bley large amounts of CO2 through the mixture.
On the other hand, if you've not got a pot to piss in, it produces bread cheaper than you can make, especially once fuel is taken into account.
It's sort of predigested I think: they've shattered all the proteins into little easily digested bits. Baby food like. That CO2 bread is "aerated bread".
I would note by the by, that 20kg of flour* is about $12-15 here (44 lbs), (Cdn $ is 71¢ USA). Cheap bread loaves of the store-bought kind are ~$1. So I think it depends. I bake in a fire pit frequently in non-winter weather, using a dutch oven, burning tree loppings.
*Canadian all-purpose flour is hard spring wheat flour and exceeds ~13% protein by law, and generally exceeds what is called bread flour in the USA and UK which are often 12% with all purpose flour there being 9 or 10% There is no "bread flour" or "strong flour" here: it's all all-purpose flour. The only real variants are "cake flour" which has less protein/gluten and durum flour (we just say "durum") which is used for pasta.
The other day, I made bread in a slow cooker. It came out quite well. You just use a no-knead recipe, which you can find online, put it together and place on a piece of baking parchment in a slow cooker. It will usually take 2-4 hours to bake.
On the other hand, if you've not got a pot to piss in, it produces bread cheaper than you can make, especially once fuel is taken into account.
I would note by the by, that 20kg of flour* is about $12-15 here (44 lbs), (Cdn $ is 71¢ USA). Cheap bread loaves of the store-bought kind are ~$1. So I think it depends. I bake in a fire pit frequently in non-winter weather, using a dutch oven, burning tree loppings.
Most people who find themselves lacking in the chamber pot department would also find themselves in a state of temporary embarrassment as regards anywhere to dig a fire pit, trees to lop, or a dutch oven. So I don't think it really depends very much.
Comments
Do you need an exorcism? Long range is half price.
Thanks, but I’m quite content with my peculiar possession. There are some chocolate things I like, but generally speaking chocolate just doesn’t do much for me; it’s definitely not something I crave.
As I tell my family and friends, it means more chocolate for them.
Hence, "German fries". When I wrote the original post, I almost called them "German French fries"!
What I'm really having trouble with though is the "artisan grilled cheese sandwich" - what on earth is that?
Otherwise, most chocolate, or “chocolate flavour “, just tastes brown. Very few chocolatey things actually taste of chocolate.
@Piglet tried to get the thread back on track! It didn't work, did it?
(BTW, there's nothing stopping someone from starting a thread on disgusting beverages!)
Oh, and @Gamma Gamaliel , I suspect you were being lighthearted in your post about NOprophet_NØprofit , but in a text based medium, I could be wrong. It's probably best not to write something that might be construed as an attack on a Shipmate.
Thank you!
jj-HH
We're getting "artisanal" as well as "artisan".
FWIW, the interwebs are telling me that German fries are fries with other ingredients like bacon, onion or peppers.
Would that be cultural appropriation?
Oh you mean dirty fries!
Much the same usage here and for the same reason.
Still tastes revolting though.
Australia is still firmly a land of capsicums. I was already aware we're in the minority on that one.
But fantastic for coffee and walnut cake.
I'm not sure Glengetty is Welsh. Sounds Scottish. Mind you, Murroughs doesn't sound particularly Welsh either.
I put the stress on the ‘-an-‘ - arti-SAHN-al’. It’s one of those words that I’ve never been quite sure how to pronounce, but putting the stress on the -ti- makes it sound a bit artesian to me.
MMM
We don't call them capsicums. I'm not sure who does. We call them peppers. The small spicy ones are chillies.
I've never said it and am unlikely to do so. I read it as ar-TIZ-ə-NəL
:killingme: LC wins at the interwebs!
This is like tea and teabag. Two different things.
There's bread and then there's this form of mistreatment: Chorleywood bread process, which has led to other variations, mainly that modern mass produced bread is made with either some form of Chorleywood processes, started with a slurry (soup) of large amounts of yeast, about equal amounts of flour and water and mixed vigourously, not kneaded, or thicker versions which are shaken. If you've bought house paint and they've shaken the can of it after adding the colour tint, it's like that.
Those of us who make bread all the time, who haven't as old men taken up knitting, call it traditional bread making. We tend to use small amounts yeast. My typical starting process for the past 40 years for 3, one-half pound loaves (about 700 grams)
1/4 tsp of yeast (0.7 grams)
3 cups cold water (750ml, 750 g)
1.5 cups unbleached white flour (325 g)
1.5 cups whole wheat flour (325 g)
1 cup of something else: these days- 1/2c oatflakes/oatmeal, 1/2 cup ground flax
(note: no sugar)
Stir 100 times one direction , leave on kitchen counter for 24 hours at least. Up to a week is fine in the winter, 4 days summer. If you leave it too long, you'll catch some lacto bacillus which makes sour dough. The next steps after the above all depends on what sort of bread you wish to make. I don't really like sour dough much, so I save a small handful pinch of mixed dough to make a second.
The key issue is in traditional bread is to leave the protein molecules in long strands and not broken apart, which is why things like stir in one direction.
No, it's not quite that bad.
On the other hand, if you've not got a pot to piss in, it produces bread cheaper than you can make, especially once fuel is taken into account.
Glngettie markets itself as The favourite tea of Wales. The chaps tried Murroughs but didn't rate it.
It's sort of predigested I think: they've shattered all the proteins into little easily digested bits. Baby food like. That CO2 bread is "aerated bread".
I would note by the by, that 20kg of flour* is about $12-15 here (44 lbs), (Cdn $ is 71¢ USA). Cheap bread loaves of the store-bought kind are ~$1. So I think it depends. I bake in a fire pit frequently in non-winter weather, using a dutch oven, burning tree loppings.
*Canadian all-purpose flour is hard spring wheat flour and exceeds ~13% protein by law, and generally exceeds what is called bread flour in the USA and UK which are often 12% with all purpose flour there being 9 or 10% There is no "bread flour" or "strong flour" here: it's all all-purpose flour. The only real variants are "cake flour" which has less protein/gluten and durum flour (we just say "durum") which is used for pasta.
Most people who find themselves lacking in the chamber pot department would also find themselves in a state of temporary embarrassment as regards anywhere to dig a fire pit, trees to lop, or a dutch oven. So I don't think it really depends very much.