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.
I came across this Facebook meme and thought I would share it here to see if any of you are up to the challenge.
An example:
When the young whippersnapper tried to bamboozle me by telling me the whatchamacallit he had was a doohickey I soon set him straight and told him no, in fact, it was a thingamajig. This left him rather gobsmacked and flabbergasted that I knew just what it was, especially when I told him not to try his shenanigans or codswallop on me so he spun around and promoted to skedaddle back over to whatsit's place.
As an observation of 'persnickety' (one of the words on the list Gramps49 linked to), I find it is only my North American friends who use persnickety, with an 's' in it. In the UK, I've only heard people use it without the 's' - pernickety. The OED has both as separate entries with the same meaning, with 'pernickety' as originally Scottish dialect, and 'persnickety' as North American dialect.
I came across this Facebook meme and thought I would share it here to see if any of you are up to the challenge.
An example:
When the young whippersnapper tried to bamboozle me by telling me the whatchamacallit he had was a doohickey I soon set him straight and told him no, in fact, it was a thingamajig. This left him rather gobsmacked and flabbergasted that I knew just what it was, especially when I told him not to try his shenanigans or codswallop on me so he spun around and promoted to skedaddle back over to whatsit's place.
My 11-year-old step-grandson, whose is half American, calls snot-drips 'boogers'. British children call them 'bogeys'. The difference in terminology could possibly cause misunderstanding and even offence in some quarters.
Yes. Over here a bogey is either a one-over-par shot in golf, or something you're afraid of (somewhat related to the boogie-man, which people talk about when they want to deride their children's fears—afraid the boogie-man is going to get you, are you?).
When I was at Bible School in the north of England, with an international group of students, largely conservative and evangelical, there was a bit of shock/amusement around Americans using 'booger' - as it sounded like 'bugger' in a Northern accent. I remember some Northern locals explaining, and one American telling other Americans in horror that 'Booger means sodomy in England!'
In a couple of American novels I've come across Bryn used by girls. It's a fine Welsh name, but very much male (it was my father's). Why did it change, and how widespread is the feminine form?
Not a fire pit. A metal thing raised off the ground. People make them. A top loading washing machine drum works.
I don't think the space requirements for a fire pit differ appreciably from those for a fire washing machine. In both cases, it needs to be a safe distance from any buildings, and you need to be in a location where it is reasonable to produce smoke.
When I was at Bible School in the north of England, with an international group of students, largely conservative and evangelical, there was a bit of shock/amusement around Americans using 'booger' - as it sounded like 'bugger' in a Northern accent. I remember some Northern locals explaining, and one American telling other Americans in horror that 'Booger means sodomy in England!'
That's interesting. Having only encountered booger in print I'd assumed a long oo as in hoot, not a short oo as in book, or indeed bugger.
When I was at Bible School in the north of England, with an international group of students, largely conservative and evangelical, there was a bit of shock/amusement around Americans using 'booger' - as it sounded like 'bugger' in a Northern accent. I remember some Northern locals explaining, and one American telling other Americans in horror that 'Booger means sodomy in England!'
That's interesting. Having only encountered booger in print I'd assumed a long oo as in hoot, not a short oo as in book, or indeed bugger.
It seems to be either, depending on the accent of the person saying it. Or something a little in between.
Growing up, I was around the kind made out of an oil drum. I think there are instructions online. But, IIRC, it was sliced through on 3 sides--possibly the 4th. If the 4th was sliced (so the drum was in 2 separate pieces), then there would have been hinges. It had angle braces as legs; some kind of handle; and some kind of grill rack inside.
I don't know how safe an oil drum is to use, or whether that one had actually been used for oil first. Even with a brand-new one, I might worry about chemicals in/on the metal that might not be food safe.
FWIW. If you want to try to make one, *please* look online for detailed instructions, and be mindful of safety.
I don't know if this has been mentioned previously, but why do Americans pronounce CARAMEL as CARMEL? Other English speaking countries say CAR-A-MEL. This just doesn't make sense to me.
In a couple of American novels I've come across Bryn used by girls. It's a fine Welsh name, but very much male (it was my father's). Why did it change, and how widespread is the feminine form?
I haven’t encountered it IRL, either for a boy or a girl.
Comments
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.
An example:
Old Mrs Thing-um-e-bob,
Lives at you-know-where,
more here
That and lentils. All local.
Not a fire pit. A metal thing raised off the ground. People make them. A top loading washing machine drum works.
Not a use of "promoted" I've ever heard.
I don't think the space requirements for a fire pit differ appreciably from those for a fire washing machine. In both cases, it needs to be a safe distance from any buildings, and you need to be in a location where it is reasonable to produce smoke.
That's interesting. Having only encountered booger in print I'd assumed a long oo as in hoot, not a short oo as in book, or indeed bugger.
It seems to be either, depending on the accent of the person saying it. Or something a little in between.
Same here, out on the left coast.
Growing up, I was around the kind made out of an oil drum. I think there are instructions online. But, IIRC, it was sliced through on 3 sides--possibly the 4th. If the 4th was sliced (so the drum was in 2 separate pieces), then there would have been hinges. It had angle braces as legs; some kind of handle; and some kind of grill rack inside.
I don't know how safe an oil drum is to use, or whether that one had actually been used for oil first. Even with a brand-new one, I might worry about chemicals in/on the metal that might not be food safe.
FWIW. If you want to try to make one, *please* look online for detailed instructions, and be mindful of safety.