Culture: Two nations divided...

[Art]

I take umbrage at that. We are very good at metric. Three metric feet equal one metric yard; 16 metric ounces equal one metric pound, and of course 5280 metric feet equal one metric mile.

Ok, lets get to the important stuff. What's with you Brits and Aussies and the Marmite/Vegamite thing. That stuff is horrid (either one), even in small quantities, although I can understand how it might help with digestion of an English Breakfast; but so would a shot or two of rum.

Art

We were in Australia in 92/93 and couldn't find root beer anywhere, much to my husband's dismay as it is his farvorite. We were told Sasaparilla was the same, but it is not. We thought it tasted like Dr. Pepper. But then we discovered your Gingerbeer and Rod got a new favorite. Not as available over here, but you can find it if you look hard enough.

PS. As a Canadian I have really been enjoying this thread. We get the best (and sometimes the worst) of both worlds. Either way of spelling is correct. We understand most of the jokes that the other side doesn't usually get. And we are pretty fluent converting from metric to imperial because although we are metric, the US isn't and we have to convert for them or they just don't get it...

[UKRay]

Ok, lets get to the important stuff. What's with you Brits and Aussies and the Marmite/Vegamite thing. That stuff is horrid (either one), even in small quantities, although I can understand how it might help with digestion of an English Breakfast; but so would a shot or two of rum.

Oi oi oi! If there is any 'umbrage' to be taken at this point, I'm having it!

Irrespective of the relative merits of Marmite and Vegamite (I prefer Marmite but will happily eat both), I'm not having my lovely brekkie insulted by anyone! The English/Welsh/Irish breakfast was developed over centuries and provides exactly the right amount of good stuff to get you through a working day.

I didn't include the Scots because on the few occasions I have been in Scotland I didn't get any bloomin' breakfast so i'm not sure what they do. Porridge probably...

Fresh grilled bacon, two eggs, tomatoes (beans optional), sausage, toast and butter and a nice hot cup of tea or coffee is simply civilised...

It is worth noting that I have eaten exactly the same meal in Portland, Oregon (where, strangely, it was called an Oregon breakfast). Indigestible? - I think not! Perhaps our Oregon members have something to say about this? Do you guys have indigestion?

Harrumph!

Edited October 17, 2008 by UKRay

[tashabear]

We were in Australia in 92/93 and couldn't find root beer anywhere, much to my husband's dismay as it is his farvorite. We were told Sasaparilla was the same, but it is not. We thought it tasted like Dr. Pepper. But then we discovered your Gingerbeer and Rod got a new favorite. Not as available over here, but you can find it if you look hard enough.PS. As a Canadian I have really been enjoying this thread. We get the best (and sometimes the worst) of both worlds. Either way of spelling is correct. We understand most of the jokes that the other side doesn't usually get. And we are pretty fluent converting from metric to imperial because although we are metric, the US isn't and we have to convert for them or they just don't get it...

And your soda and candy taste better because you actually use sugar instead of this high fructose corn syrup crap.

Fresh grilled bacon, two eggs, tomatoes (beans optional), sausage, toast and butter and a nice hot cup of tea is simply civilised...

I'd eat that every day and twice on Sundays, as long as I can skip the tomatoes (hate the texture) and have maple syrup on the sausage.

I love breakfast food.

Edited October 17, 2008 by tashabear

[Crystal]

Exactly what is Marmite and Vegimite?

Ray- I have noted the "mushy peas" recipie (thank you for that) and think I will take your word that it is "foul" instead of doing a taste test in the spirit of cultural diversity.

English breakfast sounds pretty good. Although, we don't usually have tomatoes (unless included in an omlete) and I have never encountered beans as a side option for breakfast. This may be different the further south and west you go from PA. We have "scrapple" (mixture of hog bits and cornmeal) usually fried with syrup on top. Yes - that is a "yum".

Dandelion and Burdock as drinks? As in wine or someother form? Dandelion mentioned here will unite neighbors in chemical warfare to eradicate the little buggers and keep them from yellowing up our lawns. Burdock is nasty stuff that gets caught up in dog and horse coats. It is best eliminated by burning it to the ground. My grandmother used to make wilted dandelion leaves with hot bacon dressing served over fried potatoes and hard boiled eggs for dinner. Quite tasty -but I have never tried making it myself. We have pickled eggs and red beets. Need to toss in "Shoo Fly Pie" for desert.

Sarsparilla, Rootbeer and Birch beer are all three different sodas. Rootbeer is best with vanilla ice cream and that is a "float" or a "Black Cow".

Art - dead on with the conversion! :-)

This has been so fun to read! Good idea, Ray!

Crystal

[Art]

Hi Ray,

Nothing wrong with the English breakfast although it seems to have morphed a bit from what I had in the late '60s. I don't know if it is regional, but I was around a small town, Northallerton I think that is up North, but not quite to Scotland. The breakfast I had was quite porkcentric, thick sliced bacon that was maybe draped over the radiator for 15 minutes, sausages, two great big ones at least 1/2 pound, something that you could call scrapple but was much better, three eggs and fried potatoes (fried in pork fat of course), not sure if I got tomatoes though. Anyway, I needed the Marmite (rum would have been better) to help digest the pork. I thought they might be putting me on or something, but they served the same thing to my RAF escort who dove in like he wasn't going to eat for the rest of the day. A great place, have no idea what it is like now, but they don't speak anything like the King's English there, the locals are practically unintelligible if they speak fast and mumble, but even loud and slow was a little difficult.

Art

Oi oi oi! If there is any 'umbrage' to be taken at this point, I'm having it! Irrespective of the relative merits of Marmite and Vegamite (I prefer Marmite but will happily eat both), I'm not having my lovely brekkie insulted by anyone! The English/Welsh/Irish breakfast was developed over centuries and provides exactly the right amount of good stuff to get you through a working day.

I didn't include the Scots because on the few occasions I have been in Scotland I didn't get any bloomin' breakfast so i'm not sure what they do. Porridge probably...

Fresh grilled bacon, two eggs, tomatoes (beans optional), sausage, toast and butter and a nice hot cup of tea is simply civilised...

It is worth noting that I have eaten exactly the same meal in Portland, Oregon (where, strangely, it was called an Oregon breakfast). Indigestible? - I think not! Perhaps our Oregon members have something to say about this? Do you guys have indigestion?

Harumph!

[wildrose]

Stewarts Root Beer...ahh another reason I miss NJ. That is the only root beer I like. You can also get it at some of the Cracker Barrel restaurants. But the best place was straight at the local Stewart Drive In. There are still a few operational in NJ. We had one in Whitehouse Station, near where I was living. They had good burgers and hot dogs too.

[UKRay]

Hi Ray,

Northallerton I think that is up North, but not quite to Scotland. The breakfast I had was quite porkcentric, thick sliced bacon that was maybe draped over the radiator for 15 minutes, sausages, two great big ones at least 1/2 pound, something that you could call scrapple but was much better, three eggs and fried potatoes (fried in pork fat of course), not sure if I got tomatoes though. Anyway, I needed the Marmite (rum would have been better) to help digest the pork. I thought they might be putting me on or something, but they served the same thing to my RAF escort who dove in like he wasn't going to eat for the rest of the day. A great place, have no idea what it is like now, but they don't speak anything like the King's English there, the locals are practically unintelligible if they speak fast and mumble, but even loud and slow was a little difficult. Art

Check this page out Crystal - I love the stuff but I guess it may be an acquired taste http://en.wikipedia.org/wiki/Dandelion_and_burdock

I am a tad dubious about 'hog bits and cornmeal' - which bits precisely? This isn't like those 'ole chitterlings we had earlier in this thread is it? - I was a tad surprised when I found out which bit they were! >O<

Art - Northallerton is in Yorkshire. One of the loveliest counties in England as long as the sun is shining. Great cricketing tradition and, as you say, local people are almost unintelligable without a lot of concentration. Having said, that I like doing business with Yorkshire folk as you always seem to get a straight deal.

Talking of language, I have lived on on the Welsh border for the past five years and still have trouble with our local dialect which isn't quite like anything else I have ever heard in the UK - Ludlow is well worth a visit if you enjoy history... little has changed over the years, it has fabulous restaurants, terrific scenery, lovely architecture but it isn't quite what it seems on the surface... Ludlow is still quite blatently medieval and I love it!

Back to Yorkshire, I suspect you fell foul of the 'fatty bacon' thing that seems to be popular in those parts. In these days of cholesterol tests and heart attacks, we Midlanders don't tend to eat stuff that is heaving with chol. But they do in Yorkshire! Oh yes - I was in Sheffield a week or so back and had a monster brekkie that was very similar to yours. I didn't get any of that 'scrapple' stuff though - I can't imagine what that might have been.

Your RAF escort probably WASN'T going to eat for the rest of the day... I worked with the RAF briefly and rations were definitely in short supply - unlike a jungle trip to Belize with 1st Batt. Royal Gurkha Rifles which was a gastronomic delight - good job I like large mess tins full of snake curry!

Marmite on toast is one of those things you either love or hate - there is no 'middle ground'. Live with it. http://en.wikipedia.org/wiki/Marmite

I also like Bovril 'cos you can mix it up in a mug with hot water and drink it. Very comforting on a cold day and great for fishing trips. http://www.unilever.co.uk/ourbrands/foods/bovril.asp

Edited October 17, 2008 by UKRay

[Crystal]

Thanks for the links. I am now curious as to whether I would like Marmite. mmmm I did enjoy the description in the wiki - "an edible yeast extract with the visual properties of an industrial lubricant" :-) I would like to try the dandelion and burdock concoction.

I found this for you on the scrapple:

http://www.globalgourmet.com/food/sleuth/0998/scrapple.html

The "scrapple musings" at the bottom of the page may be interesting. I am not sure I even want to eat it again after reading with what and how it is made. One of those things, like hotdogs, sometimes better off not knowing too much.

Crystal

[Timd]

Now you're talkin' Crystal! Scrapple: everything but the oink! Deep fried, I like catsup on mine though. Come to my side of the state and you gotta have a cheesesteak. Or an Italian hoagie. There's a Stewart's right across the river from me in Trenton, NJ, I go there whenever I can. They have a "scramburger", which is loose burger mixed with melted american cheese, stuffed into a kaiser roll. Yum.

[Leerwerker]

You want to see cultural confusion? I was born in South Africa as an Afrikaner, with a lot of British English influence and a lot of American TV influence. And now I live in the Midwest - and I am very happy here.

But I will confess to missing a few things: REAL chocolate made by Cadbury, (Flakes, Crunchies, Lunch Bar, Chocolate Logs) and also the Nestle Chocolates. REAL pancake, that you eat with cinnamon sugar and lemon juice, rolled up. Fish and REAL chips, not crunchie 'fries'. And a few more....

No wonder that all the visitors from South Africa visiting ex-pats here in Minnesota brings at least one suit case full of sweets ('candy') and other edibles.

Will write about morte of these as I think about them...

[celticleather]

We have a butcher close by who makes the most amazing brawn, haslet, black pudding and faggots (US eyebrows raised!), as well as 22 different varieties of sausages!

Rather curiously - for an English butchers - they also make biltong, droëwors and boerewors, and stock a large range of South African foods. Their fame has spread, and sometimes the shop sounds like an Afrikaans convention, when local Afrikaners call in to stock up.

I once tried a small piece of biltong, but on the whole, I think I prefer chewing on a piece of veg-tan!

This thread has stimulated my appetite, so I'm off now to make some cheese on toast, lightly spread with Marmite - angel food!

[tonyc1]

You want to see cultural confusion? I was born in South Africa as an Afrikaner, with a lot of British English influence and a lot of American TV influence. And now I live in the Midwest - and I am very happy here.

But I will confess to missing a few things: REAL chocolate made by Cadbury, (Flakes, Crunchies, Lunch Bar, Chocolate Logs) and also the Nestle Chocolates. REAL pancake, that you eat with cinnamon sugar and lemon juice, rolled up. Fish and REAL chips, not crunchie 'fries'. And a few more....

No wonder that all the visitors from South Africa visiting ex-pats here in Minnesota brings at least one suit case full of sweets ('candy') and other edibles.

Will write about morte of these as I think about them...

I would hate to count up how many Flake and Crunchie bars I have eaten over the last 15 years. We have a husband and wife for friends who both work at Cadbury factory and constantly bring chocolate to us. One chocolate we don't seem to have here now, and I miss it, is Fry's creme bars, they were great! We're going out to a fish and chip restaurant tonight.

[tashabear]

I would hate to count up how many Flake and Crunchie bars I have eaten over the last 15 years. We have a husband and wife for friends who both work at Cadbury factory and constantly bring chocolate to us. One chocolate we don't seem to have here now, and I miss it, is Fry's creme bars, they were great! We're going out to a fish and chip restaurant tonight.

Oh... Crunchie Bars, how I love thee. We don't get them in the States at all. As soon as the ferry landed in Nova Scotia when we visited this September, we made a beeline for the corner shop and stocked up. There's a British food store in a town southwest of me; maybe if it's nice tomorrow or Sunday and I get a bunch of work done I'll take a ride down there and buy myself a treat.

[UKRay]

Rather curiously - for an English butchers - they also make biltong, droëwors and boerewors, and stock a large range of South African foods. Their fame has spread, and sometimes the shop sounds like an Afrikaans convention, when local Afrikaners call in to stock up. I once tried a small piece of biltong, but on the whole, I think I prefer chewing on a piece of veg-tan!

For South African goodies in the UK try www.biltong.co.uk - I love Biltong!

Would anyone be interested in a real cultural exchange?

The idea was put into my head by another forum member who very kindly offered to swap a bag of Oreos for something quintessentially British. I jumped at the opportunity and thought it a great idea. I'm actually quite excited at the prospect of trying something I have only read about and enjoyed finding things to send that are not available in the US.

I have six padded bags that could be filled with British goodies and shipped anywhere in the world and would be delighted to offer my services as a personal shopper if you have something you have always wanted to try - or can't live without. The only proviso is that you send a similar bag of goodies in return. No money changes hands. This is a 'one time' offer - unless it works out really well! Obviously I'll have to put a limit on the value, but this doesn't have to be expensive. With so many regional delicacies you could easily get a taste of Olde Englande without the airfare!

Any thoughts? I'll limit this to six to start with but we'll see how it goes. If you want to take part just put your bid on the table - in other words: tell us about the local delicacy you have on offer and say what would you would like from the UK in return and I'll pick six I am happy to fulfil. Packages will go out within a few days and will be with you asap. If we get swamped with offers then I may have to re-think but see how it goes eh?

[cem]

Ok, lets get to the important stuff. What's with you Brits and Aussies and the Marmite/Vegamite thing. That stuff is horrid (either one), even in small quantities, although I can understand how it might help with digestion of an English Breakfast; but so would a shot or two of rum.

Art

Vegemite is an aquired taste and most people from other countries usually don't get our taste for it, we grow up with it and it's usually the first lunch for a kid starting school why cause it keeps until lunchtime without getting soggy or going off in the heat (we don't have sit down school cafeterias in Australia so kids either bring their lunch to school or buy from the school canteen, where you pay a premium for them making you a simple sandwich).

It's best to have it on hot fresh bread with butter or margarine, spread thinly on white bread with margarine or on Sao crackers (my favourite way). The trouble usually starts when a tourist wants to taste it and we tell them to slap it on like peanut butter ensuring a sucked on lemon type face and thorough amusement for the Aussie.

Clair

[ferret]

Art - Northallerton is in Yorkshire. One of the loveliest counties in England as long as the sun is shining. Great cricketing tradition and, as you say, local people are almost unintelligable without a lot of concentration. Having said, that I like doing business with Yorkshire folk as you always seem to get a straight deal.

Ey oop lad, watch what thou sez abaht my adopted county, Yorkshire folk speak reet proper tha knows. Beats me how anyone can understand brummy dialect, I spent 2 weeks in brum and had to have my ears untwisted when I left . Understanding American is easy by comparison, though some brand names still catch me out. Over here barge cement is something used for ballast in boats.

No wonder you think mushy peas taste foul using that recipe, the right one is here (dried split peas can be subsituted for marrowfats). Try it, it'll put hairs on your chest (and probably take the enamel off the stove if you spill it) .

[tonyc1]

Vegemite is an aquired taste and most people from other countries usually don't get our taste for it, we grow up with it and it's usually the first lunch for a kid starting school why cause it keeps until lunchtime without getting soggy or going off in the heat (we don't have sit down school cafeterias in Australia so kids either bring their lunch to school or buy from the school canteen, where you pay a premium for them making you a simple sandwich).

It's best to have it on hot fresh bread with butter or margarine, spread thinly on white bread with margarine or on Sao crackers (my favourite way). The trouble usually starts when a tourist wants to taste it and we tell them to slap it on like peanut butter ensuring a sucked on lemon type face and thorough amusement for the Aussie.

Clair

Vegemite or marmite is best on toast but although I'll eat these two, I do prefer Promite!

Tony.

[whinewine]

Come to my side of the state and you gotta have a cheesesteak. Or an Italian hoagie. Yum.

And on my side of the state, Pittsburgh has Primanti Brothers... which has a sandwich consisting of grilled steak topped with cole slaw which is topped with french fries, all between 2 thick slices of Italian bread. Quite good, quite filling. It was developed for the truck drivers on the go in Pgh's Strip District (the warehouse/market area along the waterfront)

The sandwich is listed on their online menu as their #2 best seller.

[Pip]

None of you have mentioned hp sauce, I sent a bottle across with a PiF, Its quintisentially british, HP stands for houdses of Parliament i think! Goes well with that full english and as a British item its a lovely shade of brown! he he. But I do like maple syrup on sausages and gammon steaks, but marmalade does just as well.

Lemon curd? a type of jam style spread with a citrus tang, great stuff on toast in the morning. I am guessing you have all tried marmalade, a type of citrus jam (jelly i think you call it) with fruit peel in.

OK, I like the idea of uk ray with a cultural swap, sounds interesting. I have tried american candy and as a sweet conisour (i grew up in a sweet shop) I find it almost unpalatable, chewing gums however, especially cinnamon ones mmmmm.

Branston Pickle, mmmmm. Especially with a lovely mature chedder or cheshire cheese. anyone had scouse or lancashire hotpot. Traditional cornish pasties with a double end one with meat (unknown variety but I think traditionally lamb, i may be incorrect) turnip, carrot etc etc and apple at the other. Its rare enough to find good ones in the uk now.

Black pudding (pudding is generallerally interpreted as dessert) (Black pudding is not a pudding at all) a staple of the english breakfast here, it sounds discusting but tastes great, it is a solidified lump of pigs blood and fat, which is fried. I has a herby slighty spicy flavour but is deliscous.

Yorkshire pudding, not a pudding at all, its kinda a raised batter to be had with a traditional beef roast.

I love beef jerky and it makes fabulous tasting soup. I have made my own with limited success.

[Billy P]

Bro Luke, you did a good job explaining what hog maws, wash pots, and spiders are. I have not been on or active for a few days and got behind on things. Thanks Luke for helping me out on that. I'd sure love to be able to come up and meet you some time and you're always welcome down here in S.C. as are any other members of the forum. I saw something about hog jowls on here. We usually have smoked hog jaws around New Years Day now, but we used to have them all the time. We used them for seasoning and a lot of times for the meat of the meal. Fried out sliced hog jaw is some fine eating. Bro Luke I love grits too, and I eat em a lot. I tried the instant kind, add water stir, heat in microwave, stir again and eat, but they make my sugar go up so bad I quit them altogether. Now use nothing but Quaker quick grits and sometimes cream of wheat basically the same as grits. When the grits get done, add some extra sharp or pepper jack cheese and let them simmer for another few minutes until the cheese is melted good, with some fried hog jaw or sausage and over medium eggs and that is a meal that is hard to beat. I want to wish everyone on Leatherworker.net a good weekend. Bye for now Billy P

[Luke Hatley]

BILLY P........YOU HANG IN THERE AND KEEP THAT BLOOD SUGAR DOWN.......

GRITS GONNA HAVE SOME WITH MY EGGS IN THE MORNING.SMOKED HOG JOWLS

ARE THE BEST TO ME IT IS BETTER THAN BACON.

YES NEW YEARS IN THE MID-SOUTH IT'S FRESH HOG JOWLS & BLACK EYS PEAS...

COME SEE ME BILLY P

[Luke Hatley]

For South African goodies in the UK try www.biltong.co.uk - I love Biltong!

Would anyone be interested in a real cultural exchange?

The idea was put into my head by another forum member who very kindly offered to swap a bag of Oreos for something quintessentially British. I jumped at the opportunity and thought it a great idea. I'm actually quite excited at the prospect of trying something I have only read about and enjoyed finding things to send that are not available in the US.

I have six padded bags that could be filled with British goodies and shipped anywhere in the world and would be delighted to offer my services as a personal shopper if you have something you have always wanted to try - or can't live without. The only proviso is that you send a similar bag of goodies in return. No money changes hands. This is a 'one time' offer - unless it works out really well! Obviously I'll have to put a limit on the value, but this doesn't have to be expensive. With so many regional delicacies you could easily get a taste of Olde Englande without the airfare!

Any thoughts? I'll limit this to six to start with but we'll see how it goes. If you want to take part just put your bid on the table - in other words: tell us about the local delicacy you have on offer and say what would you would like from the UK in return and I'll pick six I am happy to fulfil. Packages will go out within a few days and will be with you asap. If we get swamped with offers then I may have to re-think but see how it goes eh?

RAY I HAVE THOUGHT THIS OVER RATHER WELL... I WILL BE SENDING YOU 10# OF FRESH CHITTERLINGS.....THEY WILL NEED TO BE COOKED RIGHT AWAY.....L M A O & R O T F ..

[tashabear]

None of you have mentioned hp sauce, I sent a bottle across with a PiF, Its quintisentially british, HP stands for houdses of Parliament i think! Goes well with that full english and as a British item its a lovely shade of brown! he he. But I do like maple syrup on sausages and gammon steaks, but marmalade does just as well.

I had to look up gammon steak -- we just call that ham steak here, and I love it. I usually have that with cheesy potatoes and (decidedly nonmushy) peas.

Lemon curd? a type of jam style spread with a citrus tang, great stuff on toast in the morning. I am guessing you have all tried marmalade, a type of citrus jam (jelly i think you call it) with fruit peel in.

My mom puts lemon curd in between layers of a cake. I think of it more of a dessert thing than anything I'd put on toast. The most typical type of marmalade here is orange, but my third grade teacher (a lovely Scottish woman from Edinborough who fostered my deep and abiding love for shortbread) makes jams and jellies for fairs, and my mom loves her ginger marmalade.

I love beef jerky and it makes fabulous tasting soup. I have made my own with limited success.

You make soup out of jerky? Everyone I know just eats it.

[JohnD]

This is a great thread, very entertaining.

I had always thought the term bubbler or bubblah was exclusive to New England.

I lived in MA most of my life and had never had brown bread. My wife grew up in Florida and says her mother (from NC) made it alot.

I did as a kid and still do eat a lot of baked beans. I used to call soda "tonic", my dad still does.

The biggest thing I missed when I left MA was a good Roast Beef sandwich with sauce and cheese. I spent alot of time finding the right meat, sauce, bread and cheese to make them perfectly, myself. No other place in the world has a roast beef sandwich like you can get around Boston and up the North shore.

When I lived in NC in the early 90's, I went, with a buddy from Maine, to buy some jeans. I told the sales girl " I would like to try on a pair of pants" she gave me an odd looked and said" I'm sorry, what?" so I said it again. She still did not understand. As I was about to say it a third time, My buddy from Maine, putting his hand out, as if to hold me back, says " I got this" and proceeds to speak slowly pronouncing every letter, " My friend would like to try on a pair of pants." To which the sales girl replies " ohhhh, Where you from, England or somethin'?"

I believe the breakfast that Ray described, minus the tomatoes, add some Home fries ( any variation of pan fried chopped potatoes) is a standard breakfast for many parts of the western world. Add pancakes and its a Farmers Breakfast.

The following are only my opinion.

Grits are Horrible. (My wife eats them regularly).

Boiled peanuts (or P-nuts as the signs say) are even worse.Please Ray take them off your list, It's not worth it.

Field Hockey is a girls sport.(this might be fact)

Although my wife regularly watches " Keeping up appearances", My "favourite" show from the UK is "Spaced" with Simon Pegg and Jessica Stevenson. I laugh out loud everytime I watch it.

I would like to take this opportunity to thank the british people for Simon Pegg. Everything he does is funny, Maybe I'm just in his demographic?.

Lastly, when I think of cockney, I think of "Lock, Stock and two smoking barrels" (One of my favorite movies) how close is that to the "real" thing?

I'm off to cook some breakfast now.

John

[Pip]

I had to look up gammon steak -- we just call that ham steak here, and I love it. I usually have that with cheesy potatoes and (decidedly nonmushy) peas.

My mom puts lemon curd in between layers of a cake. I think of it more of a dessert thing than anything I'd put on toast. The most typical type of marmalade here is orange, but my third grade teacher (a lovely Scottish woman from Edinborough who fostered my deep and abiding love for shortbread) makes jams and jellies for fairs, and my mom loves her ginger marmalade.

You make soup out of jerky? Everyone I know just eats it.

Jerky soup, yeah its great, (don't knock it till you've tried it! lol) if your on the trail, with some wild findings, mushrooms, young beech leaves, and some root veg and beans with dumplings or bannock makes everything taste deliscios and as me mum says "sticks to your ribs". But you do well by sprinkling some cheese over it once its served, to give you a palate cleaner.

We have lime, lemon, orange of course, lemon and lime, marmalade but not much else really my partner made pear and ginger jam mmmmmm. Banana curd is also available and just as nice.