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Post by Deleted on Aug 10, 2016 17:22:43 GMT
Being English - well, how about a nice cream tea? Lovely. So, what do the English call the things in your pic? My aussie friend and I are confused. In the states we call those biscuits. My husband talked about eating biscuits for breakfast and she thought he was talking about cookies. I'm trying to describe what we mean by biscuits and the closest I can get is maybe a scone? Is that what the English call them? Had a similar debate about pudding as well.... On topic, I'm obsessed with this recipe. Been working it into the dinner rotation frequently: Spicy Tahini Sauce with Kale, Soba Noodles and Sea Vegetables allrecipes.com/recipe/220174/spicy-tahini-sauce-with-kale-sea-vegetables-and-soba-noodles/Sometimes I just make the tahini sauce to use as a veggie dip. So good.
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Post by LFS on Aug 10, 2016 17:39:10 GMT
Being English - well, how about a nice cream tea? Lovely. So, what do the English call the things in your pic? My aussie friend and I are confused. In the states we call those biscuits. My husband talked about eating biscuits for breakfast and she thought he was talking about cookies. I'm trying to describe what we mean by biscuits and the closest I can get is maybe a scone? Is that what the English call them? Ex-pat Aussie here; to me, that's a scone. Having lived in Canada for a while now, I'd say you're right that what is called a "biscuit" in North America most closely resembles what I (and I expect the English) consider to be a scone. And what is considered to be a scone in North America most closely resembles what I consider to be an abomination.
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Post by Deleted on Aug 10, 2016 17:43:24 GMT
So, what do the English call the things in your pic? My aussie friend and I are confused. In the states we call those biscuits. My husband talked about eating biscuits for breakfast and she thought he was talking about cookies. I'm trying to describe what we mean by biscuits and the closest I can get is maybe a scone? Is that what the English call them? Aussie here; to me, that's a scone. Having lived in Canada for a while now, I'd say you're right that what is called a "biscuit" in North America most closely resembles what I (and I expect the English) consider to be a scone. And what is considered to be a scone in North America most closely resembles what I consider to be an abomination. Thanks for clearing that up! Food lingo overseas is much different that what I'm used to in the states! I'm coming to understand that Aussies use a lot of British words for food. So, that helps a bit. Don't get me started on the differences in chili powder. I made a fire hot dish the other day as the chili powder I'm used to is not what they mean by chili powder where I'm at.
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Post by NextGenCowboy on Aug 10, 2016 17:47:20 GMT
And what is considered to be a scone in North America most closely resembles what I consider to be an abomination. Truer words were never spoken. So, onto the great stuff: Edit: In the U.S., there's Chili Powder, with I. That's powder made from dried chili peppers. Then there's Chile powder with an E. That's the stuff that's used for making Chile Con Carne (usually just shortened to Chile).
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Post by Arktinen on Aug 10, 2016 17:58:20 GMT
^ That's too beautiful to eat. And after that, you can use the crosses for toothpicks
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Post by docsteely on Aug 10, 2016 21:33:56 GMT
And what is considered to be a scone in North America most closely resembles what I consider to be an abomination. Truer words were never spoken. So, onto the great stuff: Edit: In the U.S., there's Chili Powder, with I. That's powder made from dried chili peppers. Then there's Chile powder with an E. That's the stuff that's used for making Chile Con Carne (usually just shortened to Chile). This is ART!!!
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Post by Beerfish on Aug 10, 2016 21:36:45 GMT
A staple family desert at Easter, Easter lilies which look like this except they are filled with whip cream.
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Post by Deleted on Aug 10, 2016 22:11:14 GMT
And what is considered to be a scone in North America most closely resembles what I consider to be an abomination. Truer words were never spoken. So, onto the great stuff: Edit: In the U.S., there's Chili Powder, with I. That's powder made from dried chili peppers. Then there's Chile powder with an E. That's the stuff that's used for making Chile Con Carne (usually just shortened to Chile). Doh! Good point! Didn't notice the different spellings with chili and chile. Chile powder isn't sold here apparently. Have to mix my own.
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Post by LFS on Aug 11, 2016 1:07:37 GMT
I did it, you guys. I made an epic lasagna birthday feast and capped it off with strawberry shortcake, and I may never move or see my toes again. I hope you're happy about what you made me do to myself. *shakes fist at entire thread*
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Retired Birthday Wizard
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Post by docsteely on Aug 11, 2016 1:37:56 GMT
I did it, you guys. I made an epic lasagna birthday feast and capped it off with strawberry shortcake, and I may never move or see my toes again. I hope you're happy about what you made me do to myself. *shakes fist at entire thread*
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Post by NextGenCowboy on Aug 11, 2016 1:40:36 GMT
Doh! Good point! Didn't notice the different spellings with chili and chile. Chile powder isn't sold here apparently. Have to mix my own. If you care, my Chille powder, which is a stolen recipe, is: 6-9 peppers, of you preferred hotness (3-4 really should be ancho). Follow that up with cumin, also to your liking, and garlic powder. Then comes the thickening. If you're using beans, my preferred method is a stick blender, just mash some of the beans, they'll explode, and thicken the mixture. If you're like me, and don't do beans in your chille. Then things get a bit more interesting. You've got a couple options. Tons of thickeners, but pick one with very little taste, and that cooks out easily, corn starch for instance (not corn meal). My preferred method, tomato paste. Easy, and mixes well with everything else. Edit: Because I realize not everyone has access to everything, especially ingredients and tools. You can substitute a stick blender with a potato masher, or a large fork, just more work, but not too bad. You can replace ancho peppers with any other sweeter pepper. Mulato or Banana would also work. And so, good stuff.
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Post by Nightman on Aug 11, 2016 2:59:48 GMT
I love french bread pizza.............. I really wish pizza hut would bring back the New Yorker......
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Post by Arijon van Goyen on Aug 11, 2016 6:55:16 GMT
Not enough delicacies in this thread.
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Post by Deleted on Aug 11, 2016 7:01:05 GMT
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Post by Deleted on Aug 11, 2016 7:03:33 GMT
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Post by Arijon van Goyen on Aug 11, 2016 7:07:49 GMT
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Post by Pounce de León on Aug 11, 2016 8:28:20 GMT
Not enough delicacies in this thread. Sopa de los Muertos?
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Post by Patricia on Aug 11, 2016 8:50:32 GMT
Uh sorry Yummy but i'll pass on this dish but i heard someone said that we all eventually will have to eat bugs someday maybe not in our lifetime but someday at least that's what he said .
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Post by Patricia on Aug 11, 2016 9:01:59 GMT
This just looks more tasteful to me Then the Tarantulas
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Post by Patricia on Aug 11, 2016 11:20:47 GMT
Who would like to walk in this place ??? i myself would love to walk here haha
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Post by Deleted on Aug 11, 2016 12:26:36 GMT
I like sushi a whole lot. It's fun to make, too.
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Post by Patricia on Aug 11, 2016 12:35:57 GMT
I like sushi a whole lot. It's fun to make, too. I have never made sushi myself but i do like it a lot .
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Post by Deleted on Aug 11, 2016 12:40:27 GMT
I like sushi a whole lot. It's fun to make, too. *SNIP* I have never made sushi myself but i do like it a lot . I remember it taking a bit to get the hang of rolling it but once you've got that down it's super easy. You should totally give it a try sometime. And then you can stick whatever you want in it.
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Post by Patricia on Aug 11, 2016 12:46:09 GMT
I have never made sushi myself but i do like it a lot . I remember it taking a bit to get the hang of rolling it but once you've got that down it's super easy. You should totally give it a try sometime. And then you can stick whatever you want in it. Okay i will give it a try thanks .
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Post by Deleted on Aug 11, 2016 12:50:08 GMT
And now I'm hungry....
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