47
   

Ask the A2K cooks!

 
 
ehBeth
 
  1  
Reply Fri 5 Dec, 2008 06:54 pm
@msolga,
http://recipes.chef2chef.net/conversion/language.htm
msolga
 
  1  
Reply Fri 5 Dec, 2008 06:58 pm
@Rockhead,
Quote:
start cookin' murrican, yer gonna gain weight...

(and start thinkin' strange an stuff)


Actually, I've noticed I haven't been quite myself lately, Rocky! Wink

But seriously, there are quite a few recipes with maple syrup, honey & orange juice (in marinades) in them .... which strikes me as very US!

It's a book with 171 recipes for grills, BTW.
0 Replies
 
msolga
 
  1  
Reply Fri 5 Dec, 2008 07:05 pm
@ehBeth,
Thanks very much, ehBeth!

That's a very handy little site! For all sorts of cultural conversions.

Now I finally know what a Chipolata is! Very Happy


ossobuco
 
  1  
Reply Fri 5 Dec, 2008 07:20 pm
@msolga,
Sherbet is powdered candy?

Looking up powdered candy.....

probably not sorbet or sorbetto...
msolga
 
  1  
Reply Fri 5 Dec, 2008 07:25 pm
@ossobuco,
Sorry, osso. I'm mystified. Though I'll bet you someone else here isn't!

What are you planning on making?
ossobuco
 
  1  
Reply Fri 5 Dec, 2008 07:29 pm
@msolga,
They seem to be novelty products.

I am soooooo out of it.

http://www.ustoy.com/ustoy.com/novelty/product_images/CA254.gif

The powdered candy = sherbet thing was on that cooking language site..


ehBeth
 
  1  
Reply Fri 5 Dec, 2008 07:43 pm
@ossobuco,
ossobuco wrote:
I am soooooo out of it.

http://www.ustoy.com/ustoy.com/novelty/product_images/CA254.gif


these were really popular in the early 1960's - they're giant pixie stix

0 Replies
 
Tai Chi
 
  1  
Reply Fri 5 Dec, 2008 07:56 pm
I'm afraid to ask what you might want to cook (bake?) that requires Pixie Stix Shocked
msolga
 
  1  
Reply Fri 5 Dec, 2008 08:08 pm
@Tai Chi,
Laughing

Something to do with the festive season & children, perhaps?
0 Replies
 
ehBeth
 
  1  
Reply Fri 5 Dec, 2008 08:28 pm
@Tai Chi,
pretty much tangy koolaid in a tube ... what does one cook with koolaid?

ossobuco
 
  1  
Reply Fri 5 Dec, 2008 08:56 pm
@ehBeth,
But is that what Brits call 'sherbet'? At first I was figuring powdered candy might be those pillowy looking mints you get some restaurants after you pay the cashier..

Some other things seemed odd to my eye, on the US side of the list..


ehBeth
 
  1  
Reply Fri 5 Dec, 2008 09:09 pm
@ossobuco,
That's what the Brits I grew up with called it.
ossobuco
 
  1  
Reply Fri 5 Dec, 2008 09:11 pm
@ehBeth,
called what? powdered candy or the iced dessert?
ehBeth
 
  1  
Reply Fri 5 Dec, 2008 09:25 pm
@ossobuco,
powdered candy

I think it's a bit of an old term though.
ossobuco
 
  1  
Reply Fri 5 Dec, 2008 10:19 pm
@ehBeth,
Ok, thanks!

So is sherbet also sherbet?

http://farm2.static.flickr.com/1307/943764344_d4226690cb.jpg

ehBeth
 
  1  
Reply Fri 5 Dec, 2008 10:27 pm
@ossobuco,
sherbert here is sorbet to most of the world

sherbet is mmm the powdered candy

confused me a lot as a kid when some of the old neighbourhood brits offered me either. i was never really sure what I'd end up with
ossobuco
 
  1  
Reply Fri 5 Dec, 2008 11:31 pm
@ehBeth,
Since I turned into an italo nut, I think of sorbetto before sherbet (and just learned it can be spelled sherbert). All very instructive.

That lime sherbet above brings back memories of an ice cream place on Green Bay Rd. when I was a kid. I had a hard time deciding between chocolate chip ice cream and the lime cone - the lime often won.
0 Replies
 
Butrflynet
 
  1  
Reply Sat 6 Dec, 2008 09:22 am
Just got this in a newsletter from Cooks Illustrated and thought I'd share it.



Quote:
Published September 1, 2008. From Cook's Illustrated.

Why do soups and stews taste better the next day?

To get to the bottom of why the flavor of soups and stews improve when made in advance, we had a conversation with our science editor. He explained that even after cooking ceases, many chemical reactions continue to take place in foods. In the case of a soup or stew containing milk or cream, the lactose breaks down into sweeter-tasting glucose. Similarly, the carbohydrates in onions develop into sugars such as fructose and glucose. Proteins in meat turn into individual amino acids that act as flavor enhancers. Finally, starches in potatoes and flour break down into flavorful compounds.

To verify this, we made batches of Best French Onion Soup, Simple Beef Chili, Ultimate Cream of Tomato Soup, and Black Bean Soup and refrigerated them. Two days later, fresh batches of each recipe were served hot alongside the reheated soups and stews. Tasters unanimously preferred the onion, tomato, and black bean soups that had been held for two days, calling them “sweeter,” “more robust-tasting,” and “well rounded.” When it came to the chili, most tasters made the same comments, but some preferred the fresh sample"as it sat, the chile flavors became sweeter and less sharp. If you like vibrant chile flavor, it’s best to serve chili the same day you make it.
0 Replies
 
cjhsa
 
  3  
Reply Sat 6 Dec, 2008 09:39 am
It also helps to put chiles in your chili. There are way too many chili recipes that are meat, tomatoes, beans, and a few spices that may or may not even include any chile powder.

The next time you make chili, do yourself a favor and get a few dried chiles, the more varieties the better, toast them lightly in a heavy pan, remove stems and seeds, then reconstitute in hot water. Remove the chiles to a blender and discard the bitter soaking water. Add water or stock to the blender and blend to make a mildly thick sauce. You might also toss in a bit of onion and garlic. This will make your chili truly chili.
jespah
 
  1  
Reply Sat 6 Dec, 2008 10:15 am
@cjhsa,
That's a good idea.
0 Replies
 
 

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