Culture: Two nations divided...

[tonyc1]

Pie = dogs eye , mystery bag , maggot bag

Best Pommie show - Father Ted

Yeah Davy, Father Ted was a great show. Our local vet looks just like Father Ted and he often gets ribbed about it.

Tony.

[barra]

Pie = dogs eye , mystery bag , maggot bag

Best Pommie show - Father Ted

Pie = Rat's coffin, of course smothered in dead horse which is tomato sauce (ketchup).

I forgot to add the Brit sitcom the vicar of dibley. Emma Chambers as Alice Tinker is pure genius.

Barra

Edited October 13, 2008 by barra

[Mike Craw]

What ever happened to my all-time favorite, "Bless Me Father"???

Mike

[tashabear]

Now one for you: How many of you have tried frumenty? http://www.history.uk.com/recipes/index.php?archive=8 This the stuff they built the Empire on... Boil it too long and you could build a skyscraper on it!

Actually, yes -- except I make a sweet version and have it for breakfast. I should make some; it'd be good while I'm fighting off this cold. I cook 1 cup of bulgar in 2 cups of apple cider (not hard cider!) and add butter and raisins. Om nom nom nom!

[tonyc1]

Actually, yes -- except I make a sweet version and have it for breakfast. I should make some; it'd be good while I'm fighting off this cold. I cook 1 cup of bulgar in 2 cups of apple cider (not hard cider!) and add butter and raisins. Om nom nom nom!

What is Frumenty and what is Bulgar?

Tony.

[tashabear]

What is Frumenty and what is Bulgar?

Tony.

Frumenty is a wheat porridge (http://www.history.uk.com/recipes/index.php?archive=8), often made with bulgur wheat.

Bulgur wheat is parboiled, dried, and de-branned wheat, usually durum wheat. I forgot to add that I also put a healthy dollop of honey in my sweet frumenty; it makes the apple cider less acidic. I get the bulgur in the organic aisle of my grocery store, usually Bob's Red Mill brand.

[CitizenKate]

This is pretty similar to oatmeal. It has many of the same properties, and is made much the same way. But this is the first time I've seen a porridge mixed with chicken or beef stock to make a side dish for meat. Interesting... I'll have to try that sometime. Oh, and the saffron is out of the question - way, way, way too expensive here. ...Unless it's REALLY worth it.

Kate

[Windy]

What is available in a US bar?

Well in the bars I used to frequent you

could get a good game of pool.A frozen

pizza that tasted like cardboard along

with a hunk of pickled bologna and a

cracker. Of course after you finished

your meal there were plenty of lonely

women who needed someone to keep

them warm.

WINDY

[stelmackr]

I have no particular point to make here, other than I really enjoy UK/US cultural differences. A conversation on another thread led me to think about these and I wondered if, maybe, it worked both ways. We Brits see a huge amount of American TV and often see really exciting stuff and hear language that we simply don't understand or recognise. Does this ever happen to you?

For example:

<snip>

What else do we Brits do, if anything, that makes you laugh or is a complete mystery?

Wonderful observations!

Karen and I were lucky enough to spend 2 years in Japan and 7 years in the UK. Both island countries. The similarities between Japan and the UK were amazing. 30 to 50 million people on land smaller than California. Countries with written histories going back many centuries. Two counties that absolutely hate their neighbors, but adopted much of the neighbors language. Great warriors that gained much land and gave it back. Two countries with accents that are unintelligible when attempting to speak English to an American. Both fishing countries. Both have remembrances of a royal leadership. Both have a parliamentary form of government. One country has Sumo, the other Cricket -- both boring in large doses.

But all-in-all, a wonderful experience that we loved every minute of.

Bob Stelmack

[Billy P]

Hey TwinOaks, had some craklin cornbread today with a pot of beans and some porkchops, and If the crick don't rise too much, towards the end of the week My Mamas gonna cook us some chitilins and maws. Down here where I live we boil the chitilins and maws and when they get tender we cut them up and fry them in a spider until just a little crispy, take them up and then fry cornbread fritters in the oil left over from the chitilins. Something to kill for down here in my neck on the woods. In another part of the state they boil the chitilins in a wash pot and then cut them up in pieces about 4 or 5 inches long, then plait the short pieces and deep fry in another wash pot until real crisp. I like our way better, but like their way too. Billy P