Text 19504, 167 rader
Skriven 2011-12-28 21:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NO brains 422
=====================
More beating up on the person who purported to produce
an Aussie-US culinary lexicon.

 GJ> JOHN DORY................... PORGY/SCUP
 ML> Not only different species, not only different genera,
 ML> not only three different families, but two different orders.
 GJ> I had serious doubts myself on a few of the items. I think it is quite
 GJ> an old list, and some names are not in common modern use.

Old is okay. False is less okay. Never was true is not okay at all.

 GJ> MACAROONS................... RATAFIA COOKIES
 ML> If you asked any American what a ratafia cookie was,
 ML> you'd get a blank stare.

I recall this term in an English recipe from the Victorian
or Edwardian era. Out of curiosity, I Googled it, to find
140 citations, some of them absurd.

 GJ> MUSSELS..................... CLAMS
 ML> Different: mussels are a subset of clams but are seldom
 ML> referred to as such, and when they are, the usage (generally
 ML> considered idiotic) is "mussel clams."
 GJ> Of course!  The Australian equivalent of USAn clam is cockle.  In
 GJ> Australia a clam is a huge bivalve that lives in tropical waters.

Of course! 
 
 GJ> PAN FRY..................... PAN BROIL
 ML> US: pan-fry (usually with hyphen).
 GJ> Broil is a term not used here.

Pan broil is a term seldom used here, as it too is absurd,
the characteristic characteristic of broiling is the small
but nonzero distance between the heat source and the food.

 GJ> PRAWNS...................... SHRIMPS
 ML> Properly speaking, different orders. I checked the Wiki
 ML> article: plenty of falsehoods on it. Anyhow, the plural
 ML> of shrimp is shrimp. Shrimps is disfavored.
 GJ> Both terms are often used interchangeably, as are crayfish (aka rock
 GJ> lobster), bugs, scampi and yabbies.

There are actual differences between prawns and shrimp, but
these are anatomical do not much affect the culinary usage.

 GJ> RECESS CAKE TIN............. SPONGE FLAN PAN
 ML> Neither term is in use in the US.
 GJ> Nor here.

I wonder where this person's head was - or where his alternate
reality was.
 
 GJ> SCONES...................... BISCUITS
 ML> Different things. You don't have our biscuits. We
 ML> seldom have your scones.
 GJ> Our biscuits are crisp, often sweet and sometimes filled with icing.
 GJ> Probably similar to your cookies. Your crackers are also our biscuits,
 GJ> as are Oreos and TimTams.

It's well known that our cookies are your biscuits. But here
the point is that our biscuits are as far as I known not
served in Australia. Scones are something else - similar
in some ways, but

 GJ> SHALLOTS.................... SCALLIONS OR WELSH ONION
 ML> I've seen the term Welsh onion about 3 times in my life.
 GJ> Three times more often than I have.  I would have assumed that a Welsh
 GJ> onion was a leek.
 
I looked it up - other sources as well as the near-worthless
Wikipedia indicate that the Welsh onion is actually the Japanese
bunching or bulbless onion.

 GJ> SKIRT STEAK................. FLANK STEAK
 ML> Different cuts. Flank is from the flank; skirt is
 ML> the diaphragm.
 GJ> That is probably a correct equivalent.  Flank is unknown here.

Should be something. The flank - lower part of the beef ahead of
the hind legs - contains good meat, some of the best for stir-fry.
 
 GJ> THICKENED CREAM............. HEAVY OR WHIPPING CREAM
 ML> No. Three different things. 
 GJ> In that case, heavy or whipping cream is not sold here.
 
Our heavy cream is cream in the 40% range. Whipping cream
is in the 33% range, unless it has other adjectives added to
it. Both of these are or should be completely fresh. Your
thickened cream is I believe somewhat soured, more like
creme fraiche.

Peanut butter cream-filled wafer cookies
cat: sweet
Yield: 12

h - For the wafer cookies
1 c unsalted butter, at room temperature
1 1/2 c sugar
2 lg eggs, at room temperature
3 c old-fashioned oatmeal
1 ts salt
2 ts pure vanilla extract
1/2 c chopped roasted, skinless peanuts
h - For the peanut butter filling
1 c smooth peanut butter
1/2 c unsalted butter, at room temperature
1/4 c honey

For the wafer cookies. Preheat the oven to 350F.

Line two baking sheets with nonstick silicone baking
sheets or parchment paper. (Alternatively, use
nonstick baking sheets or lightly butter conventional
baking sheets.) Set aside.

Place the butter in the bowl of a standing electric
mixer fitted with the paddle.

Begin beating on low speed. Add the sugar, increase
the speed to medium, and beat for 4 min, or until light
and fluffy.

Add the eggs, one at a time, beating to incorporate.

With the motor running, slowly add the oats and salt,
beating to combine. When blended, beat in the vanilla
followed by the peanuts, beating until incorporated.

When the dough is just blended, remove the bowl from
the mixer and scrape the paddle clean.

Using your hands, roll the dough into balls about
the size of a large walnut. Place the balls 2" apart
on the prepared baking sheets. Working with one cookie
at a time, press down on each ball with the bottom of
a drinking glass to form a disk about 1/8" thick.

When all of the cookies have been made, place in the
oven and bake for 8 min, or until golden brown. The
cookies should spread quite a bit and be completely
browned. Don't fret if the edges get dark brown; they
will be trimmed off.

Remove from the oven and, using a 3" round biscuit
cutter, immediately cut each cookie to remove the
darker edge and make a neat circle. Using a metal
spatula, transfer the cookies to wire racks to cool
completely.

Store, airtight, at room temperature for up to a week.

About 15 min before serving, spread 2 Tb peanut butter
filling on the flat side of a cookie. Top with a second
cookie, flat-side down, and press together gently.

For the peanut butter filling.

Combine the peanut butter and butter in the bowl of
a standing electric mixer fitted with the paddle. Begin
beating on low speed. Add the honey, increase the speed
to medium, and beat for 3 min, or until light and fluffy.
Store, airtight, in the refrigerator for up to a week.

Tina Casaceli, Milk & Cookies Bakery, NYC
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