Text 2766, 83 rader
Skriven 2008-02-19 23:09:40 av Glen Jamieson
     Kommentar till en text av Sean Dennis
Ärende: CARROTS 818  80219
==========================
 -=> Quoting Sean Dennis to Glen Jamieson <=-

Hello Sean,
 
 GJ> That would be understandable. (g) I think there was revision of the
 GJ> military standard here some years ago - or perhaps it was to unify
 GJ> standards world-wide to assist communication between military forces of
 GJ> allied countries.   I wonder how many younger people would know what a
 GJ> "foxtrot" is, let alone how to do it?!

 SD> True.  Let alone knowing how to say "Quebec". :)

I don't think that was ever a standard here as most people would not
know the word; perhaps something like "quick" or "quickly" was used.
(Western Australians could use "Quokka", but no one else would
understand them.)  I think most of the others as given in MLoo's list
are the same.
 
 GJ> If he, or your grandmother was a BBC listener they would have got it.

 SD> I grew up watching the BBC when I was a little boy in Germany and I
 SD> still watch it today.  My mother used to watch the BBC (and I think
 SD> listen to it over shortwave back then) also.  I still catch the
 SD> "britcoms" when they're on TV.

Some of those older British shows were real classics.  Not so
good these days, IMNSHO.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: A British Pudding Spotting Guide For Colonials <g>
 Categories: British, Info, Translation
      Yield: 1 Servings
 
      1    Info
 
  Ah Ha! What YOU call Bread Pudding is Xmas Pudding?  No wonder my
  recipes for English Bread Pudding led to so much confusion:) Though
  at least one person explained that Bread Pudding to them meant a
  Custard based recipe? If this is correct then the U.S. would need the
  U.K's Bread & Butter Pudding. As I am now 100% NOT SURE of anything
  the following descriptions may assist in the identification of that
  elusive beast the 'Brit Bread Pudd':)
  
  Bread Pudding: Doughy, stodgy, dark pudding, sprinkled with sugar.
  Full of spice.  The bread is soaked and squeezed and so does not
  retain any of the bread shape or texture. The top is slightly crusty.
  Baked. eaten hot or cold.  Keeps for several days in a refrigerator.
  
  Bread & Butter Pudding: Slices of bread which retain their white
  color, and shape, soaked in a custard. Golden brown on top. Baked.
  Does not keep and should be eaten hot straight from oven.
  
  Christmas Pudding: A dome, or basin, shaped, dark rich pudding which
  has a texture not unlike a very moist fruit cake. Steamed. Keeps
  well, and improves with age. Full of alcohol. We often make them in
  January for use the following Xmas. This is the pudding often
  depicted as being round, like a soccer ball, in stories by Dickens
  etc.
  
  I hope that helps everyone to understand the differences between the
  three. I have recipes for many many variations of all of em! There
  are hundreds for Xmas Pudd.
  
  A tradition, in Victorian England, was to hide small silver charms in
  the pudding while it was being mixed. The 'charms' were superseded by
  silver coins in later years. Nowadays we sterilize 5 or 10 pence
  pieces and place them into the pudding just prior to serving. This
  practice, in commercial out- lets, is now illegal and will lead to
  heavy fines unless the coin is first placed in a sealed, sterilized,
  bag.
  
  Have fun and eat hearty.
  
  From: Ron Curtis                      Date: 01-22-96 Cooking
 
MMMMM
 

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