Posted by Ed Kiser on May 13, 2005 at 04:30:48 from 205.188.116.7 user Kisered.
In Reply to: Re: Eggs chillied and curried So far off topic that I'm back on topic posted by sensation seeker on May 13, 2005 at 00:32:53:
One of the wonders in dealing with All Things Ransome is being presented with strange foreign terms that have very little meaning such as "bun loaf", "cottage loaf", "tea-cake".
I have been given a picture of a kind of cracker that has the designation of "squashed fly", but do not know of anything that resembles that item in my part of the world (Florida, USA). One would think that is one is producing a food product for sale, that a bit less repulsive name could have been thought of, as when considering the reality of eating something involved squashed flies does not sound all that tempting.
I know what biscuits are (USA definition anyway), and breads like a "roll" are understood, as well as a Loaf of Bread. Then we get to more interesting concepts as "coffee cake" (which has nothing to do with coffee).
Sometimes, these concepts get new meanings when a national boundary is crossed.
But Ransome has taught me much, as I now know that when working with a loaf of uncut bread, one should butter the end of the loaf before slicing of that piece. In PM, Dorothea was reminded of that practice she had seen Susan do, when she first cut a slice off, then was presented with the problem of how to spread the butter on it without the whole thing pulling apart. Of course in this day and age, with much of the ususal loaves of bread we deal with coming pre-sliced, we have no real choice, and have to resort to very soft butter or some sort of goop called liquid butter to spread it properly without tearing the slice. Toasting the slice helps to hold it together when spreading the firmer butter.
"Dirty Rice" anyone?
What's in a name? A rose by any other name is still a prickly thorn bush.
Ed Kiser, South Florida