Text 19404, 152 rader
Skriven 2011-12-25 11:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NO NOT NEVER 401
========================
 ML> I'd agree as to the taste, but I'm not so invested in
 ML> Armenianism. Then again I've never had any bread so
 ML> thin as lavash in Turkey. Then again my experience in
 ML> bread is limited by my choice.
 GJ> At least you know lavash and I don't.

If you knew lavash like I know lavash, hot, hot, on
top of the grill ...

 GJ> RECESS CAKE TIN............. SPONGE FLAN PAN

Neither term is in use in the US.

 GJ> RED FISH FILLETS............ RED SNAPPER

Different kinds of fish.

 GJ> RUMP STEAK.................. SIRLOIN

Yes and no. Sirloin means many things, including what
is sold here as rump steak or sirloin tip steak, but
it encompasses quite different parts of the animal,
from the rump to the "sirloin strip," which is the
large meat muscle from the T-bone or "porterhouse."

 GJ> SCONES...................... BISCUITS

Different things. You don't have our biscuits. We
seldom have your scones.

 GJ> SHALLOTS.................... SCALLIONS OR WELSH ONION

I've seen the term Welsh onion about 3 times in my life.

 GJ> SHELL [TO].................. SHUCK/HULL [TO]

All these terms are used in the US. Shucking generally
is used for shellfish or for the outer leaves of sweet corn.
Hulling mostly for removing hard bits of vegetable things.
Shelling is the generic term.

 GJ> SHIN [FOR MEAT]............. SHANK

Both are used.

 GJ> SIEVE....................... STRAIN/STRAINER

All used in the US, interchangeably.

 GJ> SIFT [TO]................... STRAIN [TO]

Different processes.

 GJ> SKIRT STEAK................. FLANK STEAK

Different cuts. Flank is from the flank; skirt is
the diaphragm.

 GJ> SNAPPER..................... SEA BASS

Different fish.

 GJ> SNOW PEAS................... SUGAR PEAS/MANGE-YOUT

Sugar peas and snow peas have nothing in common. The term
"mange-tout" is used for both, interchangeably, in arenas
where Anglophilism is more prized than culinary accuracy.

 GJ> SPRING ONIONS............... SCALLION OR GREEN ONION

All are used. See shallot above - do you people actually
not know what a shallot really is?

 GJ> STONE/SEED.................. PIT

All used.

 GJ> SUGAR....................... SUGAR [CRYSTAL]

Nobody says "crystal sugar."

 GJ> TEA TOWEL................... DISH TOWEL/GLASS CLOTH

Tea towel and dish towel are used interchangeably. Glass
cloth is British.

 GJ> THICKENED CREAM............. HEAVY OR WHIPPING CREAM

No. Three different things. 

 GJ> TREVALLY.................... BLUE FISH OR COD

Three completely dissimilar fish in morphology and taste.

 GJ> VANILLA ESSENCE............. VANILLA EXTRACT

Both terms are used, though extract is more common here.

 GJ> VEAL CUTLETS................ VEAL RIB CHOPS

Not the same thing. It's your problem that you use the
term cutlet for both leg cutlets and rib chips.

 GJ> WHISK [TO].................. WHIP/BEAT [TO]

Whisk is used much more frequently than whip. Beating
eggs is done with a beater; whisking them is done with
a whisk (rarely, whip). Result is the same.

---------- Recipe via Meal-Master (tm) v7.03

      Title: Chicken Braised In Walnut Sauce
 Categories: Greek, Poultry
   Servings:  4

      1    Frying or roasting chicken*
           Salt & freshly ground pepper
      1    Large onion; sliced
      4 tb Butter
      1    Bay leaf
      1    Sprig of fresh thyme
      1 c  Milk
      2    Egg yolks
      1 ts Grated nutmeg
      1 c  Shelled walnuts; crushed **

  *Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving
  pieces. **Walnuts may be crushed in a mortar, blender or food processor.

  Wash and dry the chicken parts and season lightly with salt and pepper. In
  a heavy frying pan, saute the onion in butter until soft, then add the
  chicken parts after a few minutes.  Saute on all sides, then add the bay
  leaf, thyme, and enough hot water to almost cover.  Tighty cover the pan
  and simmer the chicken until tender (approximately 1 hour).  Using a
  slotted spoon, remove the chicken to a warm platter and keep warm while you
  prepare the sauce.

  Strain the remaining pan liquid into a small saucepan and bring to a boil.
  Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the
  strained pan liquid and cook over very low heat until the sauce boils,
  stirring constantly.  Sprinkle in the nutmeg, then stir in the crushed
  walnuts.  Simmer another minute and pour over the chicken.  Serve warm.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.

-----


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