I had "enduring power of attorney" for my father. This is probably regulated provincially in Canada. We also (my wife and I) had the same thing for her parents.
There may be legal and cultural differences, but the health decisions, while technically coming under the POA, were never formally used. The practice is to talk together - family and medical team (attending physicians, residents, social workers, nurses, specialists) and agree on what the right things to do are for the unconscious or otherwise unable person. These aren't formal meetings really, just talks and notes and phone calls. Talking to others indicates that this is pretty usual.
I should have made it more clear that the various Solicitors-General here are not politicians, but statutory appointments. Is that the position in the UK?
Over here in the northwest we have Tillamook extra sharp cheddar, and in the Seattle area in particular we have Beecher's. Makes a mean mac & cheese.
But seriously, making mac and cheese isn't like making chicken cordon bleu, but it's still an undertaking that most weekend chefs are going to find laborious.
Ah, but you are wrong, Mousethief, me lad. Ever heard of making macaroni and cheese in a slow cooker? I just found a recipe online for what sounds like a really tasty mac and cheese, and one doesn't even need to cook the macaroni before adding it to the slow cooker. Two cans of evaporated milk, uncooked macaroni, lots of cheddar cheese, seasonings, etc. I have most of the ingredients for this but haven't gotten to the grating of the cheese. For someone who is arthritic as I am, grating vast quantities of cheese is going to require some help from the Almighty.
Anyway, this slow cooker recipe takes three hours on Low, and an hour and a half on the high setting. I'll let you know how it turns out.
I should have made it more clear that the various Solicitors-General here are not politicians, but statutory appointments. Is that the position in the UK?
They are political appointments in the UK.
Can you explain this a little more?
Gramps, it means that the holder of the office is an elected politician of the governing party. That's very different to the position here, where the S-G has for many years been appointed under the provisions of a piece of legislation and holds office for the term of the appointment. For example, Keith Mason was appointed Solicitor-General for NSW for terms totalling 10 years, before he was appointed President of the Court of Appeal. His predecessor, Mary Gaudron, was appointed from the position to become a Justice of the High Court*.
*And to save your needing to ask, the Court of Appeal is the highest court of this State, and the High Court is pretty much equivalent to the US Supreme Court.
Over here in the northwest we have Tillamook extra sharp cheddar, and in the Seattle area in particular we have Beecher's. Makes a mean mac & cheese.
But seriously, making mac and cheese isn't like making chicken cordon bleu, but it's still an undertaking that most weekend chefs are going to find laborious.
Ah, but you are wrong, Mousethief, me lad. Ever heard of making macaroni and cheese in a slow cooker?
Just no! Macaroni and cheese needs to be baked.* That said, it’s not at all complicated or laborious. The hardest part is cooking the pasta and grating the cheese. Beyond that, it’s just mixing egg, butter and milk and putting it all in a baking dish.
* I kid, sort of. I know this is one of those things people have differing, and strong, opinions about. Baked macaroni and cheese is the only kind I get excited about or think of as comfort food—the béchamel-style just doesn’t do it for me—but I know others feel differently. Hope it turns out to your liking.
I think you both greatly overestimate the cooking prowess (and desire) of the average American. This is a country where you can buy garlic bread in the freezer section and the grocery store has a steam table with seven different kinds of chicken wings. People don't cook as much as one might hope.
Over here in the northwest we have Tillamook extra sharp cheddar, and in the Seattle area in particular we have Beecher's. Makes a mean mac & cheese.
But seriously, making mac and cheese isn't like making chicken cordon bleu, but it's still an undertaking that most weekend chefs are going to find laborious.
Ah, but you are wrong, Mousethief, me lad. Ever heard of making macaroni and cheese in a slow cooker?
Just no! Macaroni and cheese needs to be baked.* That said, it’s not at all complicated or laborious. The hardest part is cooking the pasta and grating the cheese. Beyond that, it’s just mixing egg, butter and milk and putting it all in a baking dish.
* I kid, sort of. I know this is one of those things people have differing, and strong, opinions about. Baked macaroni and cheese is the only kind I get excited about or think of as comfort food—the béchamel-style just doesn’t do it for me—but I know others feel differently. Hope it turns out to your liking.
I DO prefer a gigantic pan of baked macaroni and cheese but the labor and physical pain ("You shall have pain in labor"-God) aren't worth it. I have made slow cooker mac and cheese before and it turned out okay. Too much cheddar cheese because my partner at the time insisted that she wanted a "truckload of cheese!" made it greasy but that didn't stop girlfriend and I from devouring it.
I do like the idea of a dash of cayenne pepper and/or dry mustard, though.
5thMary, I have a powered grater/slicer from Russell Hobbs (I think this is probably UK, but I expect there's something similar your side) https://en.russellhobbs.com/product/desire-food-slicer-shredder-grater-22280-56
I grate a huge slab of cheddar at one go into a zip bag and keep it in the freezer. The slab needs to be cut into sections that fit down the feeder. It saves a lot of effort. (I used to buy grated cheese because I worked out it was cheaper per 100g than not grated, but it has now got very much more expensive.)
There just are different ways of making a dish that has similar names both sides of the Atlantic. ‘Simple’ is likely to be what you are used to. ‘Better’ is a matter of taste.
Personally I wouldn’t use egg. I’d cook the macaroni and make a simple white sauce with cheese added. Drain the cooked macaroni and stir in the cheese sauce. It can be ready to eat from scratch in about twenty minutes.
If I want something fancier, I might transfer it to an ovenproof dish, add a grated cheese and fresh breadcrumb topping, perhaps with a little butter also, and decorate with tomato slices. Then put the dish under a heated grill until the topping is nicely browned.
This language thread devolves into food on a very regular basis.
It can be very hard to separate the two sometimes! I think a good rule is that once you start giving specific cooking instructions, the discussion of "What we call this dish here vs there" has turned into "How we make this dish here," and should probably migrate to the recipe thread. We have definitely strayed from language to recipe discussion in the macaroni & cheese conversation.
Get thee hence to the recipe thread with the delicious mac'n'cheese variations, and let's return to What We Call Things on this thread.
There just are different ways of making a dish that has similar names both sides of the Atlantic. ‘Simple’ is likely to be what you are used to. ‘Better’ is a matter of taste.
Personally I wouldn’t use egg. I’d cook the macaroni and make a simple white sauce with cheese added. Drain the cooked macaroni and stir in the cheese sauce. It can be ready to eat from scratch in about twenty minutes.
If I want something fancier, I might transfer it to an ovenproof dish, add a grated cheese and fresh breadcrumb topping, perhaps with a little butter also, and decorate with tomato slices. Then put the dish under a heated grill until the topping is nicely browned.
Exactly! The only minor addition I would make to this is to add cayenne pepper after the cheese has melted.
"Carbonara sauce" is just egg and a bit of pasta cooking water.
I know some people do something with cream under the name but it's Wrong.
Technically speaking, there is no such thing as “carbonara sauce,” just as technically speaking there’s no such thing as “Alfredo sauce.” There’s pasta Alfredo and pasta alla carbonara.
But “carbonara sauce” isn’t just egg and pasta water. It’s egg, Pecorino Romano and/or Parmigiano-Reggiano, pepper and pasta water.
I'm starting to think there are as many carbonaras as there are carbonara chefs.
Like curry powders. I've heard that families in India have their own recipes. I've tried a bunch of store-bought curry powders. Trader Joe's suits me fine.
As my friend and co-Host Trudy mentioned recently, there's a thread for deliciousness! There are probably several Shipmates who don't read this thread, but who are very interested in At The Table! You don't want to cheat them of your thoughts about food, do you!
jedijudy
Heaven Host doing a slight nudge in the right direction...
I'm starting to think there are as many carbonaras as there are carbonara chefs.
Like curry powders. I've heard that families in India have their own recipes. I've tried a bunch of store-bought curry powders. Trader Joe's suits me fine.
I've never used curry powder, because you don't know what's in it. It needs to be different for every kind of curry you make, or sometimes just for the mood you happen to be in while cooking. I mix mine as I go, with some help from recipes I got from an Indian friend years ago. (My American wife is happy with prefabricated powders and makes annoyingly good curries with them, despite my advice).
If you want to curry favour with the Heavenly Hosts I strongly recommend you heed their posts directing you to the appropriate thread that already exists for discussing recipes and cooking. The alternative could leave an unpleasant taste in your mouth.
Cross-Pond references that I first encountered on the Ship:
"taking the piss" - I think this means teasing or joking?
"over-egging" - I don't quite know how to paraphrase. Does it mean something like "inappropriately emphasizing one aspect" of something?
"different to" - this usage will get severe and repeated correction at school here. Always must be different from, similar to and God help you if you use "different to".
Cross-Pond conversational difference:
"You all right?" is not used here as a greeting but a question of genuine concern for the other person, indicating that they are showing signs of distress. I understand that speakers of other languages experience similar confusion with the greeting "How are you?" Uhh, do I not seem well? Do you really want to know? How much or what kind of information is being requested? In fact no information is being requested, it's just a greeting.
...though I sometimes ask clerks, bus drivers, etc. how their day is going. I care about the answer (and them) for the moments we're together. But I don't necessarily mull it over past that. (Sometimes, though.)
It can be a good way to develop friendly acquaintanceships.
Usually when we go to pick up groceries (curbside pickup) we will ask the clerk who brings the grox to our car, "so has it been a slow day today, or pretty busy?" It gives them a chance to respond as little or as much as they want. "Slow" if they're feeling terse, or sometimes you get a little bit of convo about how it started out slow and then we got slammed at 3:00—something like that.
...though I sometimes ask clerks, bus drivers, etc. how their day is going.
"How is your day going?" is a different question from "How are you?"
The former indicates genuine interest in the answer, and expectation of more content. IME the latter usually functions as a simple greeting, and the expected response is a brief "Good, you?"
"taking the piss" - I think this means teasing or joking?
UK here - with connotations that the person ought to be more serious. Often sarcastic to indicate a claim too ridiculous to be truthful. Taking the piss out of someone is not quite kind but more honest than just taking the piss.
"over-egging" - I don't quite know how to paraphrase. Does it mean something like "inappropriately emphasizing one aspect" of something?
I think it's any form of overemphasis. In particular making something more sentimental than necessary or spelling it out for emotional effect.
The full phrase is "over-egging the pudding", if that helps.
"Different to" sounds pretty fine to my ears, although "from" is generally a tad better. "Different than" however (which seems to be a US import) is still a rake in the face on the lawn of conversation.
Comments
There may be legal and cultural differences, but the health decisions, while technically coming under the POA, were never formally used. The practice is to talk together - family and medical team (attending physicians, residents, social workers, nurses, specialists) and agree on what the right things to do are for the unconscious or otherwise unable person. These aren't formal meetings really, just talks and notes and phone calls. Talking to others indicates that this is pretty usual.
Thanks
Ah, but you are wrong, Mousethief, me lad. Ever heard of making macaroni and cheese in a slow cooker? I just found a recipe online for what sounds like a really tasty mac and cheese, and one doesn't even need to cook the macaroni before adding it to the slow cooker. Two cans of evaporated milk, uncooked macaroni, lots of cheddar cheese, seasonings, etc. I have most of the ingredients for this but haven't gotten to the grating of the cheese. For someone who is arthritic as I am, grating vast quantities of cheese is going to require some help from the Almighty.
Anyway, this slow cooker recipe takes three hours on Low, and an hour and a half on the high setting. I'll let you know how it turns out.
Gramps, it means that the holder of the office is an elected politician of the governing party. That's very different to the position here, where the S-G has for many years been appointed under the provisions of a piece of legislation and holds office for the term of the appointment. For example, Keith Mason was appointed Solicitor-General for NSW for terms totalling 10 years, before he was appointed President of the Court of Appeal. His predecessor, Mary Gaudron, was appointed from the position to become a Justice of the High Court*.
*And to save your needing to ask, the Court of Appeal is the highest court of this State, and the High Court is pretty much equivalent to the US Supreme Court.
* I kid, sort of.
I DO prefer a gigantic pan of baked macaroni and cheese but the labor and physical pain ("You shall have pain in labor"-God) aren't worth it. I have made slow cooker mac and cheese before and it turned out okay. Too much cheddar cheese because my partner at the time insisted that she wanted a "truckload of cheese!" made it greasy but that didn't stop girlfriend and I from devouring it.
I do like the idea of a dash of cayenne pepper and/or dry mustard, though.
I grate a huge slab of cheddar at one go into a zip bag and keep it in the freezer. The slab needs to be cut into sections that fit down the feeder. It saves a lot of effort. (I used to buy grated cheese because I worked out it was cheaper per 100g than not grated, but it has now got very much more expensive.)
And by the sounds of it, make sure that the cooker is lined with baking paper.
The simple way is to beat egg, milk and melted butter, pour it over the cooked pasta and grated cheese, and bake. Done.
I know some people do something with cream under the name but it's Wrong.
Personally I wouldn’t use egg. I’d cook the macaroni and make a simple white sauce with cheese added. Drain the cooked macaroni and stir in the cheese sauce. It can be ready to eat from scratch in about twenty minutes.
If I want something fancier, I might transfer it to an ovenproof dish, add a grated cheese and fresh breadcrumb topping, perhaps with a little butter also, and decorate with tomato slices. Then put the dish under a heated grill until the topping is nicely browned.
It can be very hard to separate the two sometimes! I think a good rule is that once you start giving specific cooking instructions, the discussion of "What we call this dish here vs there" has turned into "How we make this dish here," and should probably migrate to the recipe thread. We have definitely strayed from language to recipe discussion in the macaroni & cheese conversation.
Get thee hence to the recipe thread with the delicious mac'n'cheese variations, and let's return to What We Call Things on this thread.
Trudy, Heavenly Host
That's still not cheese.
Exactly! The only minor addition I would make to this is to add cayenne pepper after the cheese has melted.
But “carbonara sauce” isn’t just egg and pasta water. It’s egg, Pecorino Romano and/or Parmigiano-Reggiano, pepper and pasta water.
MMM
Cream = wrong.
But, carbonara requires guanciale and parmigiano. (Ref. Marcella Hazan.)
I'd started and finished with that.
Where?
I explained the cheese thing.
You can't get guanciale around here to my knowledge.
Not on the thread, but in my thinking about all the recipes.
Sorry, I was chewing loud and I missed it.
Like curry powders. I've heard that families in India have their own recipes. I've tried a bunch of store-bought curry powders. Trader Joe's suits me fine.
But using pancetta instead of guanciale is common, at least in my experience. As noted, it’s easier to get.
LOL. :notworthy:
jedijudy
Heaven Host doing a slight nudge in the right direction...
I've never used curry powder, because you don't know what's in it. It needs to be different for every kind of curry you make, or sometimes just for the mood you happen to be in while cooking. I mix mine as I go, with some help from recipes I got from an Indian friend years ago. (My American wife is happy with prefabricated powders and makes annoyingly good curries with them, despite my advice).
Alan
Ship of Fools Admin
(curtsey)
"taking the piss" - I think this means teasing or joking?
"over-egging" - I don't quite know how to paraphrase. Does it mean something like "inappropriately emphasizing one aspect" of something?
"different to" - this usage will get severe and repeated correction at school here. Always must be different from, similar to and God help you if you use "different to".
Cross-Pond conversational difference:
"You all right?" is not used here as a greeting but a question of genuine concern for the other person, indicating that they are showing signs of distress. I understand that speakers of other languages experience similar confusion with the greeting "How are you?" Uhh, do I not seem well? Do you really want to know? How much or what kind of information is being requested? In fact no information is being requested, it's just a greeting.
It can be a good way to develop friendly acquaintanceships.
"How is your day going?" is a different question from "How are you?"
The former indicates genuine interest in the answer, and expectation of more content. IME the latter usually functions as a simple greeting, and the expected response is a brief "Good, you?"
I think it's any form of overemphasis. In particular making something more sentimental than necessary or spelling it out for emotional effect.
"Different to" sounds pretty fine to my ears, although "from" is generally a tad better. "Different than" however (which seems to be a US import) is still a rake in the face on the lawn of conversation.