Text 1983, 122 rader
Skriven 2007-08-17 16:10:36 av Carol Shenkenberger (3:800/201)
   Kommentar till text 1968 av Roy Witt (1:397/22)
Ärende: Re: Cooking Terms
=========================
*** Quoting Roy Witt from a message to Carol Shenkenberger ***

 RW>>           ^^^^^^^
 RW>> I hope you meant catch up, but then, you may have catchup all over
 RW>> you keyboard. ;o) (aka northern gringo for ketchup)

 CS> Hehe that too!  Mostly though it's my slightly degrading keyboard.

RW> They tend to do that. I imagine you could pick up a new one for a song
RW> your eastern Pacific travels. Here, they vary in price from under $10
RW> over $50.

Not really.  About the same price here.  Some are more (my nice wiireless one
cost more but that type are cheaper now).


RW> I think the story goes something like this; These people were of Irish
RW> decent and were formerly in debtor's prison in Ireland. To work off th
RW> debt, they volunteered to come to colonial America. Many of them escap
RW> and hid out in the foot hills of the Apalanchians, earning the nick na
RW> of 'hill billys'... Irishmen are very hard to understand, as are the
RW> Scots. In order to communicate, their language evolved into something
RW> intellible, but still different from the British influenced English sp
RW> at the time.

Pretty close except it wasnt Irish.  Mostly english and scots around my area of
it.  This area was settled before the revolutionary war with such folks. 
Granted other spots along the mountain range got settled later or with
different populations, but the one around my neck of the woods was pretty much
english/scots.  Because they are so far back in the woods, they didnt change
as much as many other areas of the country.  Pert near ther'bouts Smokey
Mountain pass.

 CS> find it hilarious to buy me beer and watch it happen.

RW> I would imagine that you're fun to be around without the accent. Gitti
RW> ya 3 sheets ta the wind, should be even more fun.

Grin, that it is!

 CS> A weird consonance is when in Queensland Australia just recently, ran
 CS> into 'there ya go' al the time.  Thats also mountain talk and I used
 CS> it automatically but nly noted they say it too after the second day
 CS> there in Brisbane.

RW> You mean the Aussies say that a lot. It's probably a fad that comes an
RW> goes. No different I think, that 'bitchin' was normal speak for native
RW> Californians, unheard of where I came from. Today, I still use that wo
RW> but these Texicans don't know what it means. Of course, they're too
RW> hifalutin to ask.

I don't know if it's a fad saying there, or not but it was all over the place
and all age groups.  They used it *exactly* like my part of the country does.

There ya go would translate I guess as 'that's how it is' or in come contexts
as 'true' or 'that is true'.  It's also 'go figure' in essence of meaning when
used that way.  (Oh and so thats how you spell hifalutin!  I was a wonderin').

RW> Hifalutin - Another native American word meaning pompous or pretentiou

Yes.  'Stuck up' would also be a another way to say it. I rather think 'Yuppie'
relates as well.  Especially 'yuppified'.

 CS> They wer all agaga over a real southern accent BTW. Plied me with
 CS> many Coopers Pale to get it just right, that they did!

RW> Now that would be interesting to watch... :o)

Hehe it was!

RW> Of course you know that some people just throw things together and the
RW> always come out perfectly. I met a Mexican lady at a pot-luck picnic w
RW> made the most delicious Cheese, Potato and Chili Pepper Enchaladas you
RW> could ever imagine. I asked if she would mind sharing the recipe and a
RW> she could tell me was that she just 'threw it together'... I came clos
RW> hers after experimenting for a while, but never as good.

(seeged to cooking and measurements).  Same here with quite a few of my dishes
but I have tried to represent them in mealmaster format with a bit more ofa
followable recipe.  I have something like 250 'xxcarol' catagory recipes, most
of them pretty much 'origional', large portion of them 'asian-fusion' meaning
I use some western cooking traits in them blended with the true origional
recipe.

Some of my best ones are so simple, I'm almost embarrassed to MealMaster them
but then, doing so let others try them out.  Like my chicken adobo.  It's just
1 quart water, 2-3TB Goya brand adobo seasoning, and a grunch of chicken
pieces.  Simmer about 2 hours.  Looks ugly but tastes divine, especially cold.
The stock is also great for other things.

 CS> even though now supermarkets make it seem that way.  We mass market
 CS> to the grocery stores only ones of a regular size but if you grow
 CS> some on your own, we see 'feed corn' sized ones too.

RW> Very true. Both of my grandmothers planted 'victory gardens' long afte
RW> WW2 was over. My mother did too, but her thumb wasn't as green as
RW> grandma's. My great grandparents had a garden next to a small creek th
RW> ran through they're lot, as did my parents in later years. Corn always
RW> varied in size from one stalk to the next.

Yes, and the real stuff sometimes has a hidden suprise when you strip the husk
off.  I tend to garden a few simple things in my own backyard.  Just 3-4
tomato plants, green onions, chives, mint patch.  That sort of thing.  Oh,
lettuce some years.


 RW>> Especially when you have to convert one to the other. :o)

 CS> That is true too!  I do that pretty regular now but even I get
 CS> confused sometimes. 20grams is what in dry pasta?

RW> I think that would depend on the size of the pasta. 20grams of small e
RW> macaroni is about 1/4 cup. Couscous would be a different story. (I che
RW> and used a gram scale to measure the macaroni - don't have any couscou

I thought grams was a weight measure?  Oh, I got ya.  Yes.  How many 'cups'
would vary wildly with that unless you knew the size of the pasta being used.

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)