Text 9667, 61 rader
Skriven 2006-12-27 18:33:00 av Ian Hoare
     Kommentar till en text av Dale Shipp
Ärende: Re: UN-EARTHLY TREASURE
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 TID: PX/Win v3.0pr5a PX96-0746M2
  TZUTC: -0500
Hi Dale ,

First of all, a belated Happy Christmas to everyone. A bit late, but no less
heartfelt for that. I'm just back on the machine after a couple of days'
absence.
 
 on Wed, 27 Dec 2006 02:09:00 -0500, you said:-

> CS> I also noted that England has fish for breakfast?  Possibly 'nordic'

A cooked breakfast _does_ exist, but almost exclusively in "the hospitality
trade" nowadays (hotels & guesthouses etc). Practically no one eats them at
home any more, though when we went to Rebecca and Michael's last weekend and
spent the night, we got soft boiled eggs - ultra freshly laid (3 mins from
chickum to pan for mine) for brekker. 

I'll not lecture on the way they developed, but suffice it to say that 99%
of all cooked breakfasts in the UK are eaten away from home. There was a
tradition at one time to eat some fish dishes at breakfast, kippers, grilled
or jugged, were probably the best known, but kedgeree and poached smoked
mackerel were others. But as you said, you would not expect to mix and match
even if more than one were on offer. 
 
> Kippers are a smoked fish, usually herring, and often very boney.

Always very boney, though paradoxically, less worryingly so if served
unboned and whole, when the bone structure is clearer. Although they are one
of the tastiest of smoked fishes, I'm with Gail on their boniness, which
troubles me in the extreme.

>
> CS> To me still, fried tomatoes should be a bit greenish or at least a
>
>   I'll defer to Ian to describe how they cooked the British tomatoes
>   that were served with breakfast.  I'm not sure now if they were
>   fried, broiled or what.  

I have kept out of this "green tomato" conversation, as I have a very low
opinion of them. They can be made into chutney, when they become marginally
edible, in my view. But it's really only a way of avoiding waste, I feel.
However, I virtually don't eat tomatoes grown industrially, which are picked
nearly green and ripened by application of ethylene, so perhaps I'm unduly
picky.

Two types of tomatoes can commonly be served for breakfast (almost
exclusively with grilled bacon or sausages, to cut through the fattiness, by
the way) in the UK. Lower class establishments used to "hot up" tinned
tomatoes and then put one or two on the plate. Better places would halve
them and grill (USaian - broil) them with a little butter and perhaps basil
or oregano or thyme on the cut side. We fairly often serve our home grown
tomatoes picked perfectly ripe half an hour before eating, and quickly
grilled, with a number of meats. Wonderful with steak, with lamb chops and
indispensible with liver. We have also been known to serve them with bacon
and sausages as if for a traditional british breakfast, but for supper. 

Bon appetit
Ian in Forges
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