Text 14200, 97 rader
Skriven 2007-04-18 17:15:39 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: TRAVELS 922 70417
=============================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 GJ> Yes, lots of eggs.

 CS> Grin, forgive the catchup series.  I'm havng fun and am sure the rest
 CS> of you dont mind too much.

GJ> No worries.  I've been away and out of touch on occasions.  Anyway, I
GJ> only posted that 4 weeks ago.

Yeah, I'm not too horrible behind!

GJ> _Anything_ can be, and is eaten as breakfast, somewhere.  My normal is
GJ> toast with all sorts of toppings, from Vegemite or sardines to diced
GJ> eggplant or curry sauce.

Humm.  I can wrap my mind around the sardines but not the eggplant or curry
sauce on toast. I wouldnt turn my nose up though if offered it!

Toast with a little butter and grape jelly of apple butter (apple butter more
north USA) would be the standard.


 GJ> I remember the hash browns and pancakes.

 CS> Them too.  The pancakes area actually northern USA more than southern.
 CS> If you go back in historical times, they were not there in southern
 CS> cookery. You'd get 'fried cornpone' or 'fried grits' in the place of
 CS> them then. With 'sorguhm sugar' if you were lucky.

GJ> I've never come across sorghum sugar.  Is it perceptably different
GJ> from cane or beet sugar?

I am not sure what it comes from.  I suspect beet? It isnt all that different
from corn syrup (karo). Think of it like a precipitating water solution of
sugar but very thick.  A bit darker in color but i've only had it at folks
homes and they made their own.

I remember the 'sugar jug' ( a true antique, possibly 100 years old pottery)
filled with this and the lady of the manor (grin) put it in a big washtub of
hot water before she started breakfast so it would be melty and pour well.
It's related to Molassis (never could spell that, hope you know what I mean).


 CS> The idea of pastry with breakfast is historically to a USA person, a
 CS> recent advent.  It feels very 'european' to the down-home folks I come
 CS> from.  It was considered 'odd' when I worked in a mcdonalds back in
 CS> 1978 to have pastry as an option for breakfast.

GJ> I was introduced to the idea of flaky spinach and cheese pies for
GJ> breakfast in Greece.  Although most people there only had a cigarette
GJ> and cup of coffee for breakfast, these pies were usually available at
GJ> bakeries near the coffee shops.   And very nice, too!

Sounds good!  I'd happily have that for breakfast too!

 GJ> from my childhood, but it is still possible to find the real stuff, at
 GJ> a price, in gourmet shops.

 CS> Perhaps!  I only had access to what the 'restruants' served.  THere's
 CS> a total cure taste difference involved.  Your local stuff isnt 'bad'
 CS> but will confuse and American when they see it labled as 'bacon' as it
 CS> has zero 'bacon' flavor to it.

GJ> Only a chemical-urine smell while cooking, which I don't like much. (g

Ewwh!

GJ> The traditional American (or Australian) breakfast was perfect to fuel
GJ> the farmer's hard labours, plowing the paddocks, building barns,
GJ> holding the hogs or shearing the sheep.  Not so suitable for
GJ> desk-bound office workers.
GJ>  

Quite true!  Very much the calories to fuel a hard day at work.


GJ> I absolutely adore good refried beans, which is to my mind one of my
GJ> greatest and most unexpected discoveries in America.  I have tried a
GJ> few times, but never managed to get them as good as those in the
GJ> "Burrito" restaurant in San Antonio.  Had good ones in Monterrey,
GJ> Mexico, too.

Oh, I can make pretty good ones.  The missing part is due to the food-cops.
Lard is an essential.  If you are making them without that, then you are
missing out.  Come to think of it, regular OZ bacon fat would be just about
right to make them.

The beans this time are normally done in a pressure cooker but that isnt really
required.  1/4 cup rendered 'lard' (pork fat) to 2 cups of cooked beans that
have been drained.  Sems about right.  I kinda had to stop cooking that way
due to my cholestrol but as a treat 'now and again' I make them.

                                       xxcarol

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