What is it that makes a North American hot dog so superior to the ones 
sold in the UK?

Dave

On Oct 21, 6:47 pm, Dave  wrote:
> What is it that makes a North American hot dog so superior to the ones
> sold in the UK?
>
> Dave

I don't know, maybe the size of the sausage?

Judith

> What is it that makes a North American hot dog so superior to the ones 
> sold in the UK?

They use select cuts of beef as opposed to our 'pork squelch'? The natural 
casings for a nice snap? I sure wish someone this side of the pond would 
import Sabrett dogs or suchlike!

"Dave"  wrote in message 
news:T7CdnTdZC8Df1ELXnZ2dnUVZ8i1i4p2d@bt.com...
> What is it that makes a North American hot dog so superior to the ones 
> sold in the UK?
>
> Dave

*Anything* bearing the label "hot dog" in the UK, even from alleged 
reputable manufacturers like Princes are absolute garbage and are made with 
mechanically recovered garbage as most labels tell the consumer.

The nearest you'll get to a decent hot dog in the UK is to buy good quality 
imported frankfurters from Germany. You can get not bad ones at Lidls both 
in chilled packs, and also in brine filled jars, which make good hot dogs in 
buns with onions, mustard, pickled gherkins etc.

-- 
Pete

"Pete"  wrote in message 
news:hbnp32$52h$1@news.eternal-september.org...
>
> "Dave"  wrote in message 
> news:T7CdnTdZC8Df1ELXnZ2dnUVZ8i1i4p2d@bt.com...
>> What is it that makes a North American hot dog so superior to the ones 
>> sold in the UK?
>>
>> Dave
>
> *Anything* bearing the label "hot dog" in the UK, even from alleged 
> reputable manufacturers like Princes are absolute garbage and are made 
> with mechanically recovered garbage as most labels tell the consumer.
>
> The nearest you'll get to a decent hot dog in the UK is to buy good 
> quality imported frankfurters from Germany. You can get not bad ones at 
> Lidls both in chilled packs, and also in brine filled jars, which make 
> good hot dogs in buns with onions, mustard, pickled gherkins etc.
>
> -- 
> Pete
>

I just checked my stores it's bratwurst from Lidls I use for hot dogs not 
franks. The bratwurst is very good.

-- 
Pete

"Pete"  wrote in message 
news:hbnpl4$a12$1@news.eternal-september.org...
>
> "Pete"  wrote in message 
> news:hbnp32$52h$1@news.eternal-september.org...
>>
>> "Dave"  wrote in message 
>> news:T7CdnTdZC8Df1ELXnZ2dnUVZ8i1i4p2d@bt.com...
>>> What is it that makes a North American hot dog so 
>>> superior to the ones sold in the UK?
>>>
>>> Dave
>>
>> *Anything* bearing the label "hot dog" in the UK, 
>> even from alleged reputable manufacturers like 
>> Princes are absolute garbage and are made with 
>> mechanically recovered garbage as most labels tell 
>> the consumer.
>>
>> The nearest you'll get to a decent hot dog in the UK 
>> is to buy good quality imported frankfurters from 
>> Germany. You can get not bad ones at Lidls both in 
>> chilled packs, and also in brine filled jars, which 
>> make good hot dogs in buns with onions, mustard, 
>> pickled gherkins etc.
>>
>> -- 
>> Pete
>>
>
> I just checked my stores it's bratwurst from Lidls I 
> use for hot dogs not franks. The bratwurst is very 
> good.
>

Many years ago, one of the best places, was a cart 
outside Wimbledon Stn (town hall side). 'Real' sausages 
and large to boot. The tea was a bit grim IIRC.

On Oct 21, 8:57 pm, "Pete"  wrote:
> "Dave"  wrote in message
>
> news:T7CdnTdZC8Df1ELXnZ2dnUVZ8i1i4p2d@bt.com...
>
> > What is it that makes a North American hot dog so superior to the ones
> > sold in the UK?
>
> > Dave
>
> *Anything* bearing the label "hot dog" in the UK, even from alleged
> reputable manufacturers like Princes are absolute garbage and are made with
> mechanically recovered garbage as most labels tell the consumer.
>
> The nearest you'll get to a decent hot dog in the UK is to buy good quality
> imported frankfurters from Germany. You can get not bad ones at Lidls both
> in chilled packs, and also in brine filled jars, which make good hot dogs in
> buns with onions, mustard, pickled gherkins etc.
>
> --
> Pete


I bought them at Lidl, they are pretty good and considering the cost,
they are excellent.  We don't buy cheap food as we consider what we
put into our bodies is a reflection of us.  It's a bit like the
L'oreal advert; "because we are worth it":-)  Lidl excell with their
hot dogs, I cook them with onions and cheese, no bun,  and serve with
sauted potatoes.

Judith

On Oct 21, 9:06 pm, "Pete"  wrote:
> "Pete"  wrote in message
>
> news:hbnp32$52h$1@news.eternal-september.org...
>
>
>
>
>
> > "Dave"  wrote in message
> >news:T7CdnTdZC8Df1ELXnZ2dnUVZ8i1i4p2d@bt.com...
> >> What is it that makes a North American hot dog so superior to the ones
> >> sold in the UK?
>
> >> Dave
>
> > *Anything* bearing the label "hot dog" in the UK, even from alleged
> > reputable manufacturers like Princes are absolute garbage and are made
> > with mechanically recovered garbage as most labels tell the consumer.
>
> > The nearest you'll get to a decent hot dog in the UK is to buy good
> > quality imported frankfurters from Germany. You can get not bad ones at
> > Lidls both in chilled packs, and also in brine filled jars, which make
> > good hot dogs in buns with onions, mustard, pickled gherkins etc.
>
> > --
> > Pete
>
> I just checked my stores it's bratwurst from Lidls I use for hot dogs not
> franks. The bratwurst is very good.
>
> --
> Pete

I will try that, thanks.  Thursday is a fun day at Lidl at Issoire, I
always find something there, if only a saucepan or a bouteille of
Gaillac.

Judith

Bertie Doe wrote:

> Many years ago, one of the best places, was a cart
> outside Wimbledon Stn (town hall side). 'Real' sausages
> and large to boot. The tea was a bit grim IIRC.

Lewisham Town Centre has "The Sausage Man" - a cheery german bloke who
cooks imported German sausages.

Well worth the look if you ever are in Lewisham: not that many have a
reason to specifically visit....

Richard

On Wed, 21 Oct 2009 18:47:45 +0100, Dave  wrote:

>What is it that makes a North American hot dog so superior to the ones 
>sold in the UK?

Arrogance? :)
-- 

Martin

"Pete"  wrote in message 
news:hbnp32$52h$1@news.eternal-september.org...
>
> "Dave"  wrote in message 
> news:T7CdnTdZC8Df1ELXnZ2dnUVZ8i1i4p2d@bt.com...
>> What is it that makes a North American hot dog so superior to the ones 
>> sold in the UK?
>>
>> Dave
>
> *Anything* bearing the label "hot dog" in the UK, even from alleged 
> reputable manufacturers like Princes are absolute garbage and are made 
> with mechanically recovered garbage as most labels tell the consumer.
>
AFAIK, most N.Am hotdogs are made the same way!
Graham

Richard Dixon wrote:
> 
> Bertie Doe wrote:
> 
> > Many years ago, one of the best places, was a cart
> > outside Wimbledon Stn (town hall side). 'Real' sausages
> > and large to boot. The tea was a bit grim IIRC.
> 
> Lewisham Town Centre has "The Sausage Man" - a cheery german bloke who
> cooks imported German sausages.
> 
> Well worth the look if you ever are in Lewisham: not that many have a
> reason to specifically visit....
> 
> Richard

The Herta hot dogs from the supermarket are decent enough...think they
are made in France.

A lot of US hot dogs are just as rubbishy as anyone else's. However
there are so many varieties, it is possible to get decent ones as well
as the inedible. Kosher hot dogs are normally quite good.

> The Herta hot dogs from the supermarket are decent enough...think they
> are made in France.

Owned by Nestle...and pretty sure they are still made in Germany.

> A lot of US hot dogs are just as rubbishy as anyone else's. However
> there are so many varieties, it is possible to get decent ones as well
> as the inedible. Kosher hot dogs are normally quite good.

http://www.youtube.com/watch?v=moM1s3cltTc&feature=PlayList&p=F7A9A8C06E067F07&playnext=1&playnext_from=PL&index=24

Seen this? Niccccce! :)

"Judith in France"  wrote in message
news:147fc04b-1078-4ee1-98d9-0cbdebe929b5@p20g2000vbl.googlegroups.com...
On Oct 21, 9:06 pm, "Pete"  wrote:
> "Pete"  wrote in message
>
> news:hbnp32$52h$1@news.eternal-september.org...
>
>
>
>
>
> > "Dave"  wrote in message
> >news:T7CdnTdZC8Df1ELXnZ2dnUVZ8i1i4p2d@bt.com...
> >> What is it that makes a North American hot dog so superior to the ones
> >> sold in the UK?
>
> >> Dave
>
> > *Anything* bearing the label "hot dog" in the UK, even from alleged
> > reputable manufacturers like Princes are absolute garbage and are made
> > with mechanically recovered garbage as most labels tell the consumer.
>
> > The nearest you'll get to a decent hot dog in the UK is to buy good
> > quality imported frankfurters from Germany. You can get not bad ones at
> > Lidls both in chilled packs, and also in brine filled jars, which make
> > good hot dogs in buns with onions, mustard, pickled gherkins etc.
>
> > --
> > Pete
>
> I just checked my stores it's bratwurst from Lidls I use for hot dogs not
> franks. The bratwurst is very good.
>
> --
> Pete

I will try that, thanks.  Thursday is a fun day at Lidl at Issoire, I
always find something there, if only a saucepan or a bouteille of
Gaillac.

    Bratwurst is usually grilled, or fried I suppose.  I use Bockwurst which
can be boiled!  They are the only kind of 'hot dog' we like.

On Wed, 21 Oct 2009 18:47:45 +0100, Dave wrote:

> What is it that makes a North American hot dog so superior to the ones 
> sold in the UK?

i have never had a n american one, but the german ones in the xmas market
here used half decent sausages, although still bland mild us style mustard.

why eat hot dogs from crap stalls?
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Thu, 22 Oct 2009 08:55:29 +0100, Mike.. .  . wrote in post :
<news:1k2lsr8jqgtjb.z5f6ar6utnpz$.dlg@40tude.net> :

> although still bland mild us style mustard.

There are generally 2 sorts of German mustards at the stalls, a mild one
which they call hot and an even milder one which is quite sweet.  :-(  

They should be considered as different to English and French mustards as
bitter and lager beer are to each other.
-- 
Tim C.

On Thu, 22 Oct 2009 10:04:46 +0200, "Tim C."  wrote:

>On Thu, 22 Oct 2009 08:55:29 +0100, Mike.. .  . wrote in post :
><news:1k2lsr8jqgtjb.z5f6ar6utnpz$.dlg@40tude.net> :
>
>> although still bland mild us style mustard.
>
>There are generally 2 sorts of German mustards at the stalls, a mild one
>which they call hot and an even milder one which is quite sweet.  :-(  

Occasionally you get mustard in Germany that is so hot it brings tears to the
eyes.

>
>They should be considered as different to English and French mustards as
>bitter and lager beer are to each other.

and to Budweisser?
-- 

Martin

On Thu, 22 Oct 2009 11:09:06 +0200, Martin wrote in post :
<news:o680e5pldviop0uahmjd74mf936d1q5jsf@4ax.com> :

> On Thu, 22 Oct 2009 10:04:46 +0200, "Tim C."  wrote:
> 
>>On Thu, 22 Oct 2009 08:55:29 +0100, Mike.. .  . wrote in post :
>><news:1k2lsr8jqgtjb.z5f6ar6utnpz$.dlg@40tude.net> :
>>
>>> although still bland mild us style mustard.
>>
>>There are generally 2 sorts of German mustards at the stalls, a mild one
>>which they call hot and an even milder one which is quite sweet.  :-(  
> 
> Occasionally you get mustard in Germany that is so hot it brings tears to the
> eyes.
> 
>>
>>They should be considered as different to English and French mustards as
>>bitter and lager beer are to each other.
> 
> and to Budweisser?

Which one? If you mean the American one then that's in a class almost of
it's own (along with Fosters and Carling Black Label).

I wasn't implying that lager beers were bad, only different to bitters. 
Imo they're different drinks really, despite the similarity of ingredients
and name. 


-- 
Tim C.

On Thu, 22 Oct 2009 11:23:04 +0200, "Tim C."  wrote:

>On Thu, 22 Oct 2009 11:09:06 +0200, Martin wrote in post :
><news:o680e5pldviop0uahmjd74mf936d1q5jsf@4ax.com> :
>
>> On Thu, 22 Oct 2009 10:04:46 +0200, "Tim C."  wrote:
>> 
>>>On Thu, 22 Oct 2009 08:55:29 +0100, Mike.. .  . wrote in post :
>>><news:1k2lsr8jqgtjb.z5f6ar6utnpz$.dlg@40tude.net> :
>>>
>>>> although still bland mild us style mustard.
>>>
>>>There are generally 2 sorts of German mustards at the stalls, a mild one
>>>which they call hot and an even milder one which is quite sweet.  :-(  
>> 
>> Occasionally you get mustard in Germany that is so hot it brings tears to the
>> eyes.
>> 
>>>
>>>They should be considered as different to English and French mustards as
>>>bitter and lager beer are to each other.
>> 
>> and to Budweisser?
>
>Which one? If you mean the American one then that's in a class almost of
>it's own (along with Fosters and Carling Black Label).

Exactly.

>
>I wasn't implying that lager beers were bad, only different to bitters. 
>Imo they're different drinks really, despite the similarity of ingredients
>and name. 

I was implying that beers that you and I mentioned are neither bitter nor lager.

Yesterday, The Independent listed their 50 best beers of the world. Lurking
amongst them were several Europis products and no draught beer.
-- 

Martin

On Thu, 22 Oct 2009 13:02:44 +0200, Martin wrote in post :
<news:nqe0e55qrqoafl5dn8o9sqat0ajipbp58i@4ax.com> :

> On Thu, 22 Oct 2009 11:23:04 +0200, "Tim C."  wrote:
> 
>>On Thu, 22 Oct 2009 11:09:06 +0200, Martin wrote in post :
>><news:o680e5pldviop0uahmjd74mf936d1q5jsf@4ax.com> :
>>
>>> On Thu, 22 Oct 2009 10:04:46 +0200, "Tim C."  wrote:
>>> 
>>>>On Thu, 22 Oct 2009 08:55:29 +0100, Mike.. .  . wrote in post :
>>>><news:1k2lsr8jqgtjb.z5f6ar6utnpz$.dlg@40tude.net> :
>>>>
>>>>> although still bland mild us style mustard.
>>>>
>>>>There are generally 2 sorts of German mustards at the stalls, a mild one
>>>>which they call hot and an even milder one which is quite sweet.  :-(  
>>> 
>>> Occasionally you get mustard in Germany that is so hot it brings tears to the
>>> eyes.
>>> 
>>>>
>>>>They should be considered as different to English and French mustards as
>>>>bitter and lager beer are to each other.
>>> 
>>> and to Budweisser?
>>
>>Which one? If you mean the American one then that's in a class almost of
>>it's own (along with Fosters and Carling Black Label).
> 
> Exactly.
> 
>>
>>I wasn't implying that lager beers were bad, only different to bitters. 
>>Imo they're different drinks really, despite the similarity of ingredients
>>and name. 
> 
> I was implying that beers that you and I mentioned are neither bitter nor lager.
> 
> Yesterday, The Independent listed their 50 best beers of the world. Lurking
> amongst them were several Europis products and no draught beer.

Sad state of affairs really. 

-- 
Tim C.

"felangey"  wrote in message 
news:7k9nh4F3902elU1@mid.individual.net...
>
> http://www.youtube.com/watch?v=moM1s3cltTc&feature=PlayList&p=F7A9A8C06E067F07&playnext=1&playnext_from=PL&index=24
>
> Seen this? Niccccce! :)

That's a dog's life!

How many did he say per shift??? Wow!  And that's only one manufacturer in 
one of their factories. I wonder how many hot dogs (of all descriptions) are 
made on this earth per day? And where are they all eaten?

(Thanks for link, I do like to see these modern food processes.)

-- 
Pete

"Judith in France"  wrote in message 
news:147fc04b-1078-4ee1-98d9-0cbdebe929b5@p20g2000vbl.googlegroups.com...

Thursday is a fun day at Lidl at Issoire, I
always find something there, if only a saucepan or a bouteille of
Gaillac.

Judith
~~~~~~~~~~~~~~~~~~~~~~

Reply:

I wish I could get to my local Lidl more often but it's the wrong end of 
town and I don't have personal transport. I subscribe to their weekly 
promotion emails and they list what is currently available and going to be 
available at your local store and in every mail there is usually something I 
would like. I remember wandering in a couple of years back and they had a 
promotion on for Asian meals. I picked up a few packs (including my 
favourite Nasi Goreng) and they were all very authentic with different spice 
pastes, rice packs, mixes etc in the ambient packaging. Enjoyed them all.

Did anyone ever try the frozen Canadian lobsters they had on offer at a 
rather fantastic price last Christmas? If they are on offer again this year 
I must buy one, maybe when I make my never-miss pilgrimage to Lidl to buy my 
Christmas Stollen.

-- 
Pete

"Ophelia"  wrote in message 
news:7kaf3oF39048nU1@mid.individual.net...
>
>
>  I use Bockwurst which
> can be boiled!  They are the only kind of 'hot dog' we like.

Yes, I've enjoyed those too, again from Lidl.
http://upload.wikimedia.org/wikipedia/commons/5/54/Bockwurst_.jpg

I always have to have American mustard, French's Brand, for the authentic 
taste and I seem to have a couple of spare cartons of that in my cupboard 
ATM as it was on BOGOF somewhere a while back.

(Be careful if you answer this post, Ophelia, - your responses *will* be 
noted by Big Sister!)

-- 
Pete

"Judith in France"  wrote in message 
news:b56f202f-57a0-463e-8b4d-d3238f68db01@p15g2000vbl.googlegroups.com...

 Lidl excell with their
hot dogs, I cook them with onions and cheese, no bun,  and serve with
sauted potatoes.

Judith

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Reply:

I can never find a decent finger bun/roll these days to hold a hot dog, they 
all disintegrate as soon as any hot onions, liquid etc., go near them. What 
I now often use (if I don't have any home made rolls ready) are English 
muffins, the toasting kind, except I don't toast them but heat them whole 
either in the oven or even in the toaster without splitting them, let them 
rest a minute or two after heating, then when they are split they will hold 
their own and remain in one piece unlike the modern flimsy finger rolls 
available. You do have to chop the hot dog into smaller pieces to fit.

(I also like the same English muffins heated in the same way for breakfast 
when I fancy a hot roll slathered in butter. Heat them whole without 
splitting, then either just tear off bits and smear with butter, or split 
after heating and cram with butter. Delish....... !!! )

(I still take my statins every night! LOL!)

-- 
Pete

Pete wrote:
> "Ophelia"  wrote in message
> news:7kaf3oF39048nU1@mid.individual.net...
>>
>>
>>  I use Bockwurst which
>> can be boiled!  They are the only kind of 'hot dog' we like.
>
> Yes, I've enjoyed those too, again from Lidl.
> http://upload.wikimedia.org/wikipedia/commons/5/54/Bockwurst_.jpg
>
> I always have to have American mustard, French's Brand, for the
> authentic taste and I seem to have a couple of spare cartons of that
> in my cupboard ATM as it was on BOGOF somewhere a while back.
>
> (Be careful if you answer this post, Ophelia, - your responses *will*
> be noted by Big Sister!)

I have given up caring:)  I will talk to anyone who speaks nicely to me! I 
am tired of being bullied. Anyone who doesn't like it can shove it 
up..........

Pete wrote:
> "Judith in France"  wrote in message
> news:147fc04b-1078-4ee1-98d9-
> 0cbdebe929b5@p20g2000vbl.googlegroups.com...
> Thursday is a fun day at Lidl at Issoire, I
> always find something there, if only a saucepan or a bouteille of
> Gaillac.
>
> Judith
> ~~~~~~~~~~~~~~~~~~~~~~
>
> Reply:
>
> I wish I could get to my local Lidl more often but it's the wrong end
> of town and I don't have personal transport. I subscribe to their
> weekly promotion emails and they list what is currently available and
> going to be available at your local store and in every mail there is
> usually something I would like. I remember wandering in a couple of
> years back and they had a promotion on for Asian meals. I picked up a
> few packs (including my favourite Nasi Goreng) and they were all very
> authentic with different spice pastes, rice packs, mixes etc in the
> ambient packaging. Enjoyed them all.
> Did anyone ever try the frozen Canadian lobsters they had on offer at
> a rather fantastic price last Christmas? If they are on offer again
> this year I must buy one, maybe when I make my never-miss pilgrimage
> to Lidl to buy my Christmas Stollen.

I bought some of those lobsters last year, and while the were cheap.. they 
were awful piddling.. er if you see what I mean:)  Perhaps I am not a 
lobster officianado:)  And yes, I always go for my Christmas Stollen too.

"Ophelia"  wrote in message 
news:7kbaefF3846odU2@mid.individual.net...
> Pete wrote:
>> "Judith in France"  wrote in message
>> news:147fc04b-1078-4ee1-98d9-
>> 0cbdebe929b5@p20g2000vbl.googlegroups.com...
>> Thursday is a fun day at Lidl at Issoire, I
>> always find something there, if only a saucepan or a bouteille of
>> Gaillac.
>>
>> Judith
>> ~~~~~~~~~~~~~~~~~~~~~~
>>
>> Reply:
>>
>> I wish I could get to my local Lidl more often but it's the wrong end
>> of town and I don't have personal transport. I subscribe to their
>> weekly promotion emails and they list what is currently available and
>> going to be available at your local store and in every mail there is
>> usually something I would like. I remember wandering in a couple of
>> years back and they had a promotion on for Asian meals. I picked up a
>> few packs (including my favourite Nasi Goreng) and they were all very
>> authentic with different spice pastes, rice packs, mixes etc in the
>> ambient packaging. Enjoyed them all.
>> Did anyone ever try the frozen Canadian lobsters they had on offer at
>> a rather fantastic price last Christmas? If they are on offer again
>> this year I must buy one, maybe when I make my never-miss pilgrimage
>> to Lidl to buy my Christmas Stollen.
>
> I bought some of those lobsters last year, and while the were cheap.. they 
> were awful piddling.. er if you see what I mean:)  Perhaps I am not a 
> lobster officianado:)  And yes, I always go for my Christmas Stollen too.
Probably what Maritimers call "canners".
Graham

"graham"  wrote in message 
news:ouMDm.58039$Ku5.54065@newsfe04.iad...
>
> "Pete"  wrote in message 
> news:hbnp32$52h$1@news.eternal-september.org...
>>
>> "Dave"  wrote in message 
>> news:T7CdnTdZC8Df1ELXnZ2dnUVZ8i1i4p2d@bt.com...
>>> What is it that makes a North American hot dog so superior to the ones 
>>> sold in the UK?
>>>
>>> Dave
>>
>> *Anything* bearing the label "hot dog" in the UK, even from alleged 
>> reputable manufacturers like Princes are absolute garbage and are made 
>> with mechanically recovered garbage as most labels tell the consumer.
>>
> AFAIK, most N.Am hotdogs are made the same way!
> Graham
>

More than likely, though as the OP was asking about North American 
*superior* hot dogs I doubt he was referring to the lower strata dogs I 
mentioned. At the same time, I have found it to be a common misconception 
among UK visitors to the US to consider the description "hot dog" to mean 
the same thing in this country as it does across The Pond. I always found 
that US expats in the UK would refer to the likes of "franks" rather than 
the ubiquitous hot dog.

I always remember being most surprised - nay, astonished! - to read a post a 
few years back from a still regular contributor to this group who referred 
to having eaten "Princes Hot Dogs", and he may even have spoken of "Princes 
American Style Hot Dogs" no less. I could not believe that this gourmand 
would ever allow such muck to cross his lips but in those days, being of a 
much more mellow nature than wot I am now, I refrained from commenting.

I wonder if said regular poster remembers his post about "Princes Hot Dogs", 
possibly "Princes Jumbo/American Style", or whatever hot dogs he was then 
talking about?

As I tried to explain in opening, the common or garden disgusting UK hot dog 
a la "Princes" or "John West" bears no resemblance to an American dog and 
even the most avid consumer of below par American dogs would probably turn 
his/her nose up at a "Princes" beast. (Unless their taste buds had been 
paralyzed by Budweiser.)

-- 
Pete

"Ophelia"  wrote in message 
news:7kbaefF3846odU2@mid.individual.net...
>
> I bought some of those lobsters last year, and while the were cheap.. they 
> were awful piddling.. er if you see what I mean:)  Perhaps I am not a 
> lobster officianado:)  And yes, I always go for my Christmas Stollen too.

A piddling small lobster could be just right for a single fella on his own. 
I'll keep an eye out for 'em.

(Another traveller's tale:

Swaying and bouncing all around a BR buffet car during a four hour journey 
from A to B and spending the whole time in that car being entertained by, 
and me entertaining in return, the two BR Stewards on duty. During that four 
hours we put the whole world of catering to rights with our combined 
knowledge and years of experience. When it came time to depart, I was helped 
to the platform by one of the Stewards who insisted on carrying my holdall 
for me. As we shook hands and said cheerio, he whispered in my ear, "Check 
your bag as soon as you get home!"

I did as instructed and was most pleasantly surprised to find a whole, huge 
lobster, carefully wrapped in ice, newspaper and polythene, and which 
immediately leaped into my refrigerator as soon as I told it to jump.

I had a beautiful lunch and supper the next day.

(It pays to tip!)

end of another traveller's tale.)

-- 
Pete

On Thu, 22 Oct 2009 15:58:15 +0100, "Ophelia"  wrote:

>Pete wrote:
>> "Ophelia"  wrote in message
>> news:7kaf3oF39048nU1@mid.individual.net...
>>>
>>>
>>>  I use Bockwurst which
>>> can be boiled!  They are the only kind of 'hot dog' we like.
>>
>> Yes, I've enjoyed those too, again from Lidl.
>> http://upload.wikimedia.org/wikipedia/commons/5/54/Bockwurst_.jpg
>>
>> I always have to have American mustard, French's Brand, for the
>> authentic taste and I seem to have a couple of spare cartons of that
>> in my cupboard ATM as it was on BOGOF somewhere a while back.
>>
>> (Be careful if you answer this post, Ophelia, - your responses *will*
>> be noted by Big Sister!)
>
>I have given up caring:)  I will talk to anyone who speaks nicely to me! I 
>am tired of being bullied. Anyone who doesn't like it can shove it 
>up.......... 
>

Toad in the  hole?
-- 

Martin

"graham"  wrote in message 
news:Ev_Dm.43115$4E.20030@newsfe08.iad...
>
> "Ophelia"  wrote in message 
> news:7kbaefF3846odU2@mid.individual.net...
>>
>> I bought some of those lobsters last year, and while the were cheap.. 
>> they were awful piddling.. er if you see what I mean:)  Perhaps I am not 
>> a lobster officianado:)  And yes, I always go for my Christmas Stollen 
>> too.
> Probably what Maritimers call "canners".
> Graham

Do you mean these would go to canned lobster meat?

I ask because (again years ago) I saw canned lobster meat I have never seen 
again, nor have I ever come across anyone else who has ever heard of it. The 
meat was *frozen* but packed in *cans* (tins): very strange cans - I'm going 
back some 30/40 years in memory - the cans were held in the freezer but they 
had holes punched in them so you could actually see the contents. It was 
always the best claw meat. The lobster meat was of course frozen and was 
wrapped in the usual plastic/poly whatever wrapping used then. I suspect the 
exterior can packaging was to protect the lobster meat from damage during 
transit. I saw and used these in a hotel I worked in and there was always a 
"chain" of the lobster meat between the frozen and ready-to-use state and it 
was very popular and sold well. I worked behind the scenes then and remember 
one time after a big run on orders for lobster, the Chef informed the 
waiting staff to tell the customers that due to storms and bad weather there 
would be no more lobster until goodness knows when. Until the brave 
lobstermen ventured forth again the Chef's lobster specialities were "off". 
What he meant was too many orders had come in and the ready-to-use lobster 
had been all used up! There was only frozen left and it would be a day or so 
before the lobster pots could be emptied again.

-- 
Pete

graham wrote:
>> I bought some of those lobsters last year, and while the were
>> cheap.. they were awful piddling.. er if you see what I mean:) Perhaps I 
>> am not a lobster officianado:)  And yes, I always go for
>> my Christmas Stollen too.

> Probably what Maritimers call "canners".


I haven't heard of that.  To me they just seemed to be large shrimp with all 
the shell.

On Thu, 22 Oct 2009 16:00:17 +0100, "Ophelia"  wrote:

>Pete wrote:
>> "Judith in France"  wrote in message
>> news:147fc04b-1078-4ee1-98d9-
>> 0cbdebe929b5@p20g2000vbl.googlegroups.com...
>> Thursday is a fun day at Lidl at Issoire, I
>> always find something there, if only a saucepan or a bouteille of
>> Gaillac.
>>
>> Judith
>> ~~~~~~~~~~~~~~~~~~~~~~
>>
>> Reply:
>>
>> I wish I could get to my local Lidl more often but it's the wrong end
>> of town and I don't have personal transport. I subscribe to their
>> weekly promotion emails and they list what is currently available and
>> going to be available at your local store and in every mail there is
>> usually something I would like. I remember wandering in a couple of
>> years back and they had a promotion on for Asian meals. I picked up a
>> few packs (including my favourite Nasi Goreng) and they were all very
>> authentic with different spice pastes, rice packs, mixes etc in the
>> ambient packaging. Enjoyed them all.
>> Did anyone ever try the frozen Canadian lobsters they had on offer at
>> a rather fantastic price last Christmas? If they are on offer again
>> this year I must buy one, maybe when I make my never-miss pilgrimage
>> to Lidl to buy my Christmas Stollen.
>
>I bought some of those lobsters last year, and while the were cheap.. they 
>were awful piddling.. er if you see what I mean:)  Perhaps I am not a 
>lobster officianado:)  And yes, I always go for my Christmas Stollen too. 
>

From the BBC programme about home electronics in the 1970, 1980s and 1990s

"... lobsters are sooo 1970s".
-- 

Martin

Martin wrote:
> On Thu, 22 Oct 2009 15:58:15 +0100, "Ophelia"
>  wrote:
>
>> Pete wrote:
>>> "Ophelia"  wrote in message
>>> news:7kaf3oF39048nU1@mid.individual.net...
>>>>
>>>>
>>>>  I use Bockwurst which
>>>> can be boiled!  They are the only kind of 'hot dog' we like.
>>>
>>> Yes, I've enjoyed those too, again from Lidl.
>>> http://upload.wikimedia.org/wikipedia/commons/5/54/Bockwurst_.jpg
>>>
>>> I always have to have American mustard, French's Brand, for the
>>> authentic taste and I seem to have a couple of spare cartons of that
>>> in my cupboard ATM as it was on BOGOF somewhere a while back.
>>>
>>> (Be careful if you answer this post, Ophelia, - your responses
>>> *will* be noted by Big Sister!)
>>
>> I have given up caring:)  I will talk to anyone who speaks nicely to
>> me! I am tired of being bullied. Anyone who doesn't like it can
>> shove it up..........
>>
>
> Toad in the  hole?

Whatever you prefer dear boy:))

Pete wrote:
> "Ophelia"  wrote in message
> news:7kbaefF3846odU2@mid.individual.net...
>>
>> I bought some of those lobsters last year, and while the were
>> cheap.. they were awful piddling.. er if you see what I mean:) Perhaps I
>> am not a lobster officianado:)  And yes, I always go for
>> my Christmas Stollen too.
>
> A piddling small lobster could be just right for a single fella on
> his own. I'll keep an eye out for 'em.
>
> (Another traveller's tale:
>
> Swaying and bouncing all around a BR buffet car during a four hour
> journey from A to B and spending the whole time in that car being
> entertained by, and me entertaining in return, the two BR Stewards on
> duty. During that four hours we put the whole world of catering to
> rights with our combined knowledge and years of experience. When it
> came time to depart, I was helped to the platform by one of the
> Stewards who insisted on carrying my holdall for me. As we shook
> hands and said cheerio, he whispered in my ear, "Check your bag as
> soon as you get home!"
> I did as instructed and was most pleasantly surprised to find a
> whole, huge lobster, carefully wrapped in ice, newspaper and
> polythene, and which immediately leaped into my refrigerator as soon
> as I told it to jump.

lol

> I had a beautiful lunch and supper the next day.

I very much doubt that you would have had a  "beautiful lunch and supper the
next day" from one of Lidl's wee ones!

On Thu, 22 Oct 2009 16:28:34 +0100, "Ophelia"  wrote:

>graham wrote:
>>> I bought some of those lobsters last year, and while the were
>>> cheap.. they were awful piddling.. er if you see what I mean:) Perhaps I 
>>> am not a lobster officianado:)  And yes, I always go for
>>> my Christmas Stollen too.
>
>> Probably what Maritimers call "canners".
>
>
>I haven't heard of that.  To me they just seemed to be large shrimp with all 
>the shell. 

King prawns? LOL

>

The lobster served on DFDS ferries turned out to be those alien fresh water
crayfish that are eating everything in their path and choking up English
waterways. They are utterly tasteless.
-- 

Martin

On Oct 22, 8:14 am, "Ophelia"  wrote:
> "Judith in France"  wrote in messagenews:147fc04b-1078-4ee1-98d9-0cbdebe929b5@p20g2000vbl.googlegroups.com...
> On Oct 21, 9:06 pm, "Pete"  wrote:
>
>
>
> > "Pete"  wrote in message
>
> >news:hbnp32$52h$1@news.eternal-september.org...
>
> > > "Dave"  wrote in message
> > >news:T7CdnTdZC8Df1ELXnZ2dnUVZ8i1i4p2d@bt.com...
> > >> What is it that makes a North American hot dog so superior to the ones
> > >> sold in the UK?
>
> > >> Dave
>
> > > *Anything* bearing the label "hot dog" in the UK, even from alleged
> > > reputable manufacturers like Princes are absolute garbage and are made
> > > with mechanically recovered garbage as most labels tell the consumer.
>
> > > The nearest you'll get to a decent hot dog in the UK is to buy good
> > > quality imported frankfurters from Germany. You can get not bad ones at
> > > Lidls both in chilled packs, and also in brine filled jars, which make
> > > good hot dogs in buns with onions, mustard, pickled gherkins etc.
>
> > > --
> > > Pete
>
> > I just checked my stores it's bratwurst from Lidls I use for hot dogs not
> > franks. The bratwurst is very good.
>
> > --
> > Pete
>
> I will try that, thanks.  Thursday is a fun day at Lidl at Issoire, I
> always find something there, if only a saucepan or a bouteille of
> Gaillac.
>
>     Bratwurst is usually grilled, or fried I suppose.  I use Bockwurst which
> can be boiled!  They are the only kind of 'hot dog' we like.

I've been to Lidl and came out with wine, Greek olives, Greek anchovy
and 2 silicone moulds for tourtes and quiche, I forgot to look at the
Bockwurst.

Judith

Martin wrote:
> On Thu, 22 Oct 2009 16:00:17 +0100, "Ophelia"
>  wrote:
>
>> Pete wrote:
>>> "Judith in France"  wrote in message
>>> news:147fc04b-1078-4ee1-98d9-
>>> 0cbdebe929b5@p20g2000vbl.googlegroups.com...
>>> Thursday is a fun day at Lidl at Issoire, I
>>> always find something there, if only a saucepan or a bouteille of
>>> Gaillac.
>>>
>>> Judith
>>> ~~~~~~~~~~~~~~~~~~~~~~
>>>
>>> Reply:
>>>
>>> I wish I could get to my local Lidl more often but it's the wrong
>>> end of town and I don't have personal transport. I subscribe to
>>> their weekly promotion emails and they list what is currently
>>> available and going to be available at your local store and in
>>> every mail there is usually something I would like. I remember
>>> wandering in a couple of years back and they had a promotion on for
>>> Asian meals. I picked up a few packs (including my favourite Nasi
>>> Goreng) and they were all very authentic with different spice
>>> pastes, rice packs, mixes etc in the ambient packaging. Enjoyed
>>> them all. Did anyone ever try the frozen Canadian lobsters they had
>>> on offer at a rather fantastic price last Christmas? If they are on
>>> offer again this year I must buy one, maybe when I make my never-
>>> miss pilgrimage to Lidl to buy my Christmas Stollen.
>>
>> I bought some of those lobsters last year, and while the were
>> cheap.. they were awful piddling.. er if you see what I mean:)
>> Perhaps I am not a lobster officianado:)  And yes, I always go for
>> my Christmas Stollen too.
>>
>
> From the BBC programme about home electronics in the 1970, 1980s and
> 1990s
>
> "... lobsters are sooo 1970s".

Oh dear, never mind, I will stick with Baked Alaska :)

On Oct 22, 3:21 pm, "Pete"  wrote:
> "Judith in France"  wrote in messagenews:147fc04b-1078-4ee1-98d9-0cbdebe929b5@p20g2000vbl.googlegroups.com...
>
> Thursday is a fun day at Lidl at Issoire, I
> always find something there, if only a saucepan or a bouteille of
> Gaillac.
>
> Judith
> ~~~~~~~~~~~~~~~~~~~~~~
>
> Reply:
>
> I wish I could get to my local Lidl more often but it's the wrong end of
> town and I don't have personal transport. I subscribe to their weekly
> promotion emails and they list what is currently available and going to be
> available at your local store and in every mail there is usually something I
> would like. I remember wandering in a couple of years back and they had a
> promotion on for Asian meals. I picked up a few packs (including my
> favourite Nasi Goreng) and they were all very authentic with different spice
> pastes, rice packs, mixes etc in the ambient packaging. Enjoyed them all.
>
> Did anyone ever try the frozen Canadian lobsters they had on offer at a
> rather fantastic price last Christmas? If they are on offer again this year
> I must buy one, maybe when I make my never-miss pilgrimage to Lidl to buy my
> Christmas Stollen.
>
> --
> Pete

I bought their shoulder of lamb when it used to be on sale, I tend not
to buy meat there though, I usually get it from the local butcher who
knows which field it was grazed on!

I saw Stollen today but I don't usually buy it, don't you find it a
bit dry?

Judith

On Oct 22, 4:56 pm, Martin <m...@address.invalid> wrote:
> On Thu, 22 Oct 2009 16:00:17 퍝, "Ophelia"  wrote:
> >Pete wrote:
> >> "Judith in France"  wrote in message
> >> news:147fc04b-1078-4ee1-98d9-
> >> 0cbdebe92...@p20g2000vbl.googlegroups.com...
> >> Thursday is a fun day at Lidl at Issoire, I
> >> always find something there, if only a saucepan or a bouteille of
> >> Gaillac.
>
> >> Judith
> >> ~~~~~~~~~~~~~~~~~~~~~~
>
> >> Reply:
>
> >> I wish I could get to my local Lidl more often but it's the wrong end
> >> of town and I don't have personal transport. I subscribe to their
> >> weekly promotion emails and they list what is currently available and
> >> going to be available at your local store and in every mail there is
> >> usually something I would like. I remember wandering in a couple of
> >> years back and they had a promotion on for Asian meals. I picked up a
> >> few packs (including my favourite Nasi Goreng) and they were all very
> >> authentic with different spice pastes, rice packs, mixes etc in the
> >> ambient packaging. Enjoyed them all.
> >> Did anyone ever try the frozen Canadian lobsters they had on offer at
> >> a rather fantastic price last Christmas? If they are on offer again
> >> this year I must buy one, maybe when I make my never-miss pilgrimage
> >> to Lidl to buy my Christmas Stollen.
>
> >I bought some of those lobsters last year, and while the were cheap.. they
> >were awful piddling.. er if you see what I mean:)  Perhaps I am not a
> >lobster officianado:)  And yes, I always go for my Christmas Stollen too.
>
> From the BBC programme about home electronics in the 1970, 1980s and 1990s
>
> "... lobsters are sooo 1970s".
> --
>
> Martin

I hate all such nonsense, I love prawn cocktail and I don't care that
once upon a time one would start with that and then move onto a
steak.  I can still cook that sort of stuff and my fiends like it.
Mind you I do buy the prawns raw and I make the sauce from scratch.  I
hate food snobbery, to me it's not important what was in when :-)

Judith

On Oct 22, 3:35 pm, "Pete"  wrote:
> "Judith in France"  wrote in messagenews:b56f202f-57a0-463e-8b4d-d3238f68db01@p15g2000vbl.googlegroups.com...
>
>  Lidl excell with their
> hot dogs, I cook them with onions and cheese, no bun,  and serve with
> sauted potatoes.
>
> Judith
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
> Reply:
>
> I can never find a decent finger bun/roll these days to hold a hot dog, they
> all disintegrate as soon as any hot onions, liquid etc., go near them. What
> I now often use (if I don't have any home made rolls ready) are English
> muffins, the toasting kind, except I don't toast them but heat them whole
> either in the oven or even in the toaster without splitting them, let them
> rest a minute or two after heating, then when they are split they will hold
> their own and remain in one piece unlike the modern flimsy finger rolls
> available. You do have to chop the hot dog into smaller pieces to fit.
>
> (I also like the same English muffins heated in the same way for breakfast
> when I fancy a hot roll slathered in butter. Heat them whole without
> splitting, then either just tear off bits and smear with butter, or split
> after heating and cram with butter. Delish....... !!! )
>
> (I still take my statins every night! LOL!)
>
> --
> Pete

I can't get crumpets or muffins here.  I make my own bread rolls when
friends come to dinner, I love a bread roll served warm,
unfortunately, I can eat too many of them!  Now behave and watch those
statins, any side effects?

Judith

"Judith in France"  wrote in message 
news:c1b90eda-cd96-40a0-8d73-f0bd4fdb9a37@d34g2000vbm.googlegroups.com...

I've been to Lidl and came out with wine, Greek olives, Greek anchovy
and 2 silicone moulds for tourtes and quiche, I forgot to look at the
Bockwurst.

Judith

~~~~~~~~~~~~~~~~~~~~~~~~~

They have those goodies listed in the latest email to me. The anchovy 
stuffed olives have me drooling.

-- 
Pete

On Oct 22, 3:26 pm, "Pete"  wrote:
> "Ophelia"  wrote in message
>
> news:7kaf3oF39048nU1@mid.individual.net...
>
>
>
> >  I use Bockwurst which
> > can be boiled!  They are the only kind of 'hot dog' we like.
>
> Yes, I've enjoyed those too, again from Lidl.http://upload.wikimedia.org/wikipedia/commons/5/54/Bockwurst_.jpg
>
> I always have to have American mustard, French's Brand, for the authentic
> taste and I seem to have a couple of spare cartons of that in my cupboard
> ATM as it was on BOGOF somewhere a while back.
>
> (Be careful if you answer this post, Ophelia, - your responses *will* be
> noted by Big Sister!)
>
> --
> Pete

I must have missed something, does your sister post here O? I know
your brother occasionally posts.  Anyway thank you to all here for all
their help, it really has been appreciated.  I'll post when I actually
cook a meal in it.

Judith

Judith in France wrote:
> On Oct 22, 4:56 pm, Martin <m...@address.invalid> wrote:
>> On Thu, 22 Oct 2009 16:00:17 +0100, "Ophelia"
>>  wrote:
>>> Pete wrote:
>>>> "Judith in France"  wrote in message
>>>> news:147fc04b-1078-4ee1-98d9-
>>>> 0cbdebe92...@p20g2000vbl.googlegroups.com...
>>>> Thursday is a fun day at Lidl at Issoire, I
>>>> always find something there, if only a saucepan or a bouteille of
>>>> Gaillac.
>>
>>>> Judith
>>>> ~~~~~~~~~~~~~~~~~~~~~~
>>
>>>> Reply:
>>
>>>> I wish I could get to my local Lidl more often but it's the wrong
>>>> end of town and I don't have personal transport. I subscribe to
>>>> their weekly promotion emails and they list what is currently
>>>> available and going to be available at your local store and in
>>>> every mail there is usually something I would like. I remember
>>>> wandering in a couple of years back and they had a promotion on
>>>> for Asian meals. I picked up a few packs (including my favourite
>>>> Nasi Goreng) and they were all very authentic with different spice
>>>> pastes, rice packs, mixes etc in the ambient packaging. Enjoyed
>>>> them all. Did anyone ever try the frozen Canadian lobsters they
>>>> had on offer at a rather fantastic price last Christmas? If they
>>>> are on offer again this year I must buy one, maybe when I make my
>>>> never-miss pilgrimage to Lidl to buy my Christmas Stollen.
>>
>>> I bought some of those lobsters last year, and while the were
>>> cheap.. they were awful piddling.. er if you see what I mean:)
>>> Perhaps I am not a lobster officianado:) And yes, I always go for
>>> my Christmas Stollen too.
>>
>> From the BBC programme about home electronics in the 1970, 1980s and
>> 1990s
>>
>> "... lobsters are sooo 1970s".
>> --
>>
>> Martin
>
> I hate all such nonsense, I love prawn cocktail and I don't care that
> once upon a time one would start with that and then move onto a
> steak.  I can still cook that sort of stuff and my fiends like it.
> Mind you I do buy the prawns raw and I make the sauce from scratch.  I
> hate food snobbery, to me it's not important what was in when :-)

*applause*

Judith in France wrote:
> On Oct 22, 3:26 pm, "Pete"  wrote:
>> "Ophelia"  wrote in message
>>
>> news:7kaf3oF39048nU1@mid.individual.net...
>>
>>
>>
>>> I use Bockwurst which
>>> can be boiled! They are the only kind of 'hot dog' we like.
>>
>> Yes, I've enjoyed those too, again from
>> Lidl.http://upload.wikimedia.org/wikipedia/commons/5/54/Bockwurst_.jpg
>>
>> I always have to have American mustard, French's Brand, for the
>> authentic taste and I seem to have a couple of spare cartons of that
>> in my cupboard ATM as it was on BOGOF somewhere a while back.
>>
>> (Be careful if you answer this post, Ophelia, - your responses
>> *will* be noted by Big Sister!)
>>
>> --
>> Pete
>
> I must have missed something, does your sister post here O? I know
> your brother occasionally posts.  Anyway thank you to all here for all
> their help, it really has been appreciated.  I'll post when I actually
> cook a meal in it.

LOL no, Judith:) I have no sister.  He is referring to my bete noir who it 
seems continues to  bitch about me.  It does take some people an awful lot 
of time to get over things.  If you remember I decided to not continue 
speaking to someone whose nastiness against another person offended me.  I 
suspect she is still bitching but I don't see it:)

"Judith in France"  wrote in message 
news:c8b99c8b-f9de-4aa0-9289-2321b8f7b436@d4g2000vbm.googlegroups.com...
On Oct 22, 3:35 pm, "Pete"  wrote:
>
> (I still take my statins every night! LOL!)
>
> --
> Pete

I can't get crumpets or muffins here.  I make my own bread rolls when
friends come to dinner, I love a bread roll served warm,
unfortunately, I can eat too many of them!  Now behave and watch those
statins, any side effects?

Judith

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Reply:

I thought I had some aches and pains when I started on them but my GP 
persuaded me to continue. Though I have no problems there now, I am *always* 
very, very tired. The medics put it down to my diabetes. I don't know.

One thing I *do* know and I am going to raise it again at my next 6 month 
review in December:

I GREATLY MISS GRAPEFRUIT!!!  I am now afraid that I will go to my grave 
without having tasted a grapefruit for over twelve or so years! I sometime 
become desperate for grapefruit and I fillet out oranges and leave them 
marinating overnight in Robinson's Pink grapefruit squash. There is very 
little true grapefruit juice in the squash and it does make the orange kind 
of resemble grapefruit in taste. But it's NOT THE SAME, NOWHERE NEAR IT! I 
loved ordinary, yellow, very sharp grapefruit, every single day of my life 
and now I miss it.

I am now becoming a bit despondent about what I *must* "avoid" and I am 
seriously considering calling off the whole healthy/advisory regime I 
presently follow. Just what are possible life "extensions" worth at the end 
of the day?

-- 
Pete

"Judith in France"  wrote in message 
news:96a610e8-2cb9-4ebe-8bd9-15428ffebd1c@33g2000vbe.googlegroups.com...

I hate all such nonsense, I love prawn cocktail and I don't care that
once upon a time one would start with that and then move onto a
steak.  I can still cook that sort of stuff and my fiends like it.
Mind you I do buy the prawns raw and I make the sauce from scratch.  I
hate food snobbery, to me it's not important what was in when :-)

Judith

~~~~~~~~~~~~~~~~~

Reply:

I'm a "fiend" like that too, and all my fiends love it as well. We must all 
be food fiendies!

Seriously, I don't care how often some messiah yells from the kitchen that 
it is "boring", so long as it is *wanted*, is *cooked well* and *served 
well*, I will accept it, eat it, and praise it until the day I die. Some 
standard foods will *always* be standard foods and will always be 
appreciated when properly prepared and served.

I feel no shame in recalling a post asking just why was a perfectly hung, 
prepared, cooked and served steak considered "boring" just because a poster 
thought it so, when in fact, to come across such perfection in the said 
prepping/cooking of steak etc was not an every day occurrence? To be served 
such a meal is not "boring". Just as one may tour around different 
restuarants searching for a perfect paella or whatever, why should one not 
search for the holy grail of steaks?

-- 
Carnivores'R'Us

p.s. sorry about my stupid reply thing after your posts. my reader is not 
reading yourt posts right.

"Judith in France"  wrote in message 
news:623d7b99-26f5-4f6c-947c-92acb9aacfa7@d34g2000vbm.googlegroups.com...

I saw Stollen today but I don't usually buy it, don't you find it a
bit dry?

Judith

~~~~~~~~~~~~~~~~~~~~#

I bought a (UK) Co-op Stollen slices today though I've not tried it yet. 
Though sometimes the Stollen dough may be a little bit dry I find the 
marzipan more than compensates for it, plus a slice of Stollen lends itself 
to be eaten along with a moistening beverage. (Well, I wasn't really 
thinking of tea!)

-- 
Pete

Pete wrote:
> "Judith in France"  wrote in message
> news:623d7b99-26f5-4f6c-947c-
> 92acb9aacfa7@d34g2000vbm.googlegroups.com...
> I saw Stollen today but I don't usually buy it, don't you find it a
> bit dry?
>
> Judith
>
> ~~~~~~~~~~~~~~~~~~~~#
>
> I bought a (UK) Co-op Stollen slices today though I've not tried it
> yet. Though sometimes the Stollen dough may be a little bit dry I
> find the marzipan more than compensates for it, plus a slice of
> Stollen lends itself to be eaten along with a moistening beverage.
> (Well, I wasn't really thinking of tea!)

The pink stuff huh?

"Pete"  wrote in message 
news:hbpu1i$iht$1@news.eternal-september.org...
>
> "graham"  wrote in message 
> news:Ev_Dm.43115$4E.20030@newsfe08.iad...
>>
>> "Ophelia"  wrote in message 
>> news:7kbaefF3846odU2@mid.individual.net...
>>>
>>> I bought some of those lobsters last year, and while the were cheap.. 
>>> they were awful piddling.. er if you see what I mean:)  Perhaps I am not 
>>> a lobster officianado:)  And yes, I always go for my Christmas Stollen 
>>> too.
>> Probably what Maritimers call "canners".
>> Graham
>
> Do you mean these would go to canned lobster meat?
>
Presumably it's a grading thing.  I went to a charity lobster fest in 
Halifax N.S. some years ago and the cost of the meal was *very* reasonable. 
My guest, a native Nova Scotian, said that the lobsters were canners, hence 
the reasonable cost.  The larger ones would, I presume, go to restaurants 
etc.
Graham

"Ophelia"  wrote in message 
news:7kbla9F37gil6U1@mid.individual.net...
> Pete wrote:
>>
>> I bought a (UK) Co-op Stollen slices today though I've not tried it
>> yet. Though sometimes the Stollen dough may be a little bit dry I
>> find the marzipan more than compensates for it, plus a slice of
>> Stollen lends itself to be eaten along with a moistening beverage.
>> (Well, I wasn't really thinking of tea!)
>
> The pink stuff huh?

Oh no! There is only one thing goes with a pink gin, and that's another pink 
gin!

With Stollen there are so many choices. I have enjoyed a glass of sloe gin 
with most festive desserts but any sweet dessert wine, sweet sherry, and 
even a glass of Glühwein would do! Even coffee! And I suppose at a push, a 
nice cup of tea and a sit down on Boxing Day with a slice of Stollen would 
be most welcome after a hectic Christmas. But don't serve pink gin with it!

Once Christmas is over, keep the reaminder of your gin for New Year.

-- 
Pete - thinking Christmas has come rather early this year.

The message 
from Martin <me@address.invalid> contains these words:


> From the BBC programme about home electronics in the 1970, 1980s and 1990s

> "... lobsters are sooo 1970s".

       Who cares? Time has not changed the deliciousness of lobster. 

       Back in the sixties,  a fresh lobster dinner for two (straight
from the harbour) cost the same as five weeks rent. It was a mad
extravagance but we used to save up
for those lobster dinners , what a treat.

       Janet

felangey wrote:
>> What is it that makes a North American hot dog so superior to the ones 
>> sold in the UK?
> 
> They use select cuts of beef as opposed to our 'pork squelch'? The natural 
> casings for a nice snap? I sure wish someone this side of the pond would 
> import Sabrett dogs or suchlike! 

Oh, I hadn't thought of them being made from beef.

Dave

Pete wrote:
> "Dave"  wrote in message 
> news:T7CdnTdZC8Df1ELXnZ2dnUVZ8i1i4p2d@bt.com...
>> What is it that makes a North American hot dog so superior to the ones 
>> sold in the UK?
>>
>> Dave
> 
> *Anything* bearing the label "hot dog" in the UK, even from alleged 
> reputable manufacturers like Princes are absolute garbage and are made with 
> mechanically recovered garbage as most labels tell the consumer.
> 
> The nearest you'll get to a decent hot dog in the UK is to buy good quality 
> imported frankfurters from Germany. You can get not bad ones at Lidls both 
> in chilled packs, and also in brine filled jars, which make good hot dogs in 
> buns with onions, mustard, pickled gherkins etc.

Noted, thanks

Dave

Arri London wrote:
> 
> Richard Dixon wrote:
>> Bertie Doe wrote:
>>
>>> Many years ago, one of the best places, was a cart
>>> outside Wimbledon Stn (town hall side). 'Real' sausages
>>> and large to boot. The tea was a bit grim IIRC.
>> Lewisham Town Centre has "The Sausage Man" - a cheery german bloke who
>> cooks imported German sausages.
>>
>> Well worth the look if you ever are in Lewisham: not that many have a
>> reason to specifically visit....
>>
>> Richard
> 
> The Herta hot dogs from the supermarket are decent enough...think they
> are made in France.
> 
> A lot of US hot dogs are just as rubbishy as anyone else's. However
> there are so many varieties, it is possible to get decent ones as well
> as the inedible. Kosher hot dogs are normally quite good.

I'll expand on why I asked here.

Many years ago, my sister, niece and brother in law came to visit us. 
They live in Canada. Niece asked if she could have a hot dog when I 
picked them up from the cinema. She was warned that they were nothing 
like the ones she got at home, but went back and bought one. The look on 
her face and her comment said it all.

Dave

> I feel no shame in recalling a post asking just why was a perfectly hung,
> prepared, cooked and served steak considered "boring" just because a 
> poster thought it so, when in fact, to come across such perfection in the 
> said prepping/cooking of steak etc was not an every day occurrence? To be 
> served such a meal is not "boring". Just as one may tour around different 
> restuarants searching for a perfect paella or whatever, why should one not 
> search for the holy grail of steaks?

Aren't steaks are so *now* again!? You old trendy chooneyswinger you! ;) 
Only difference now is that you have a list of rare breeds/feeds to chose 
from and it'll set you back northward of £100 for some Wagyu.

:)

"Janet Baraclough"  wrote in message 
news:31303030393032394AE0B38A94@zetnet.co.uk...
>
>       Back in the sixties,  a fresh lobster dinner for two (straight
> from the harbour) cost the same as five weeks rent.

FIVE WEEKS RENT! What sort of hovel were ye livin' in?

>It was a mad
> extravagance but we used to save up
> for those lobster dinners , what a treat.
>
>       Janet

Well, I do like a lobster, ye ken, but help ma boab! 5 WEEKS RENT FOR YIN!

Hoo much whusky, or better still, cheap London Gin could ye no hae bought 
for sich a sum, woman?

That's wot's happens when ye let a wifie ha'd the purse strings!

-- 
Wee Pete

Martin wrote:

> Yesterday, The Independent listed their 50 best beers of the world. Lurking
> amongst them were several Europis products and no draught beer.

I take it that there are no real ale drinkers on that news paper then  :-(

Dave

"felangey"  wrote in message 
news:7kbrb8F3867i6U1@mid.individual.net...
> > I feel no shame in recalling a post asking just why was a perfectly 
> > hung,
>> prepared, cooked and served steak considered "boring" just because a 
>> poster thought it so, when in fact, to come across such perfection in the 
>> said prepping/cooking of steak etc was not an every day occurrence? To be 
>> served such a meal is not "boring". Just as one may tour around different 
>> restuarants searching for a perfect paella or whatever, why should one 
>> not search for the holy grail of steaks?
>
> Aren't steaks are so *now* again!? You old trendy chooneyswinger you! ;) 
> Only difference now is that you have a list of rare breeds/feeds to chose 
> from and it'll set you back northward of £100 for some Wagyu.
>
> :)

Steaks have *always* been *now* with me, but they must be good steaks, both 
in the prep and the cooking. <slurp!>

I lived and worked among men who often wanted steak for their main meal and 
then when they went on fieldbreak (leave) and kindly included me in their 
company, they not only searched out the best local food going wherever we 
might happen to be in the world, but they also kept up the search for the 
perpetual Holy Grail: the perfect steak. Most of these guys were from the US 
and they knew what they were talking about as regards beef. As they said, 
and just as the regular group poster I was referring to in my post said, 
when you *do* get that perfect steak served to you, you know it has 
happened, and you appreciate it, and you succour the moment.

You do not turn around and say:

"Oh, steak? Boring!" as has been suggested in this group.

-- 
Pete

Judith in France  wrote:
> I can't get crumpets or muffins here.  

I have a crumpet recipe I can post if you're getting hankerings.  ;-)
They turn out nice, but not quite right.  Although I haven't tried it
again since buying some crumpet rings, so they may work out better next
time.

"Dave"  wrote in message 
news:y-idnYZGFeCXJH3XnZ2dnUVZ8iFi4p2d@bt.com...
> Martin wrote:
>
>> Yesterday, The Independent listed their 50 best beers of the world. 
>> Lurking
>> amongst them were several Europis products and no draught beer.
>
> I take it that there are no real ale drinkers on that news paper then  :-(
>
> Dave

There are no real journalists on *that* newspaper either.  :-(

I remember when I once had a standing order with my newsagent for "The 
Independent". (I must have been stone cold sober at the time.)

One of their "most famous" journalists, Robert Fisk, because of his shoddy 
"investigative journalism" techniques over many years has now had a new 
journalism term named after him: to "Fisk".

-- 
Pete

On Oct 22, 6:47 pm, "Pete"  wrote:
> "Judith in France"  wrote in messagenews:96a610e8-2cb9-4ebe-8bd9-15428ffebd1c@33g2000vbe.googlegroups.com...
>
> I hate all such nonsense, I love prawn cocktail and I don't care that
> once upon a time one would start with that and then move onto a
> steak.  I can still cook that sort of stuff and my fiends like it.
> Mind you I do buy the prawns raw and I make the sauce from scratch.  I
> hate food snobbery, to me it's not important what was in when :-)
>
> Judith
>
> ~~~~~~~~~~~~~~~~~
>
> Reply:
>
> I'm a "fiend" like that too, and all my fiends love it as well. We must all
> be food fiendies!
>
> Seriously, I don't care how often some messiah yells from the kitchen that
> it is "boring", so long as it is *wanted*, is *cooked well* and *served
> well*, I will accept it, eat it, and praise it until the day I die. Some
> standard foods will *always* be standard foods and will always be
> appreciated when properly prepared and served.
>
> I feel no shame in recalling a post asking just why was a perfectly hung,
> prepared, cooked and served steak considered "boring" just because a poster
> thought it so, when in fact, to come across such perfection in the said
> prepping/cooking of steak etc was not an every day occurrence? To be served
> such a meal is not "boring". Just as one may tour around different
> restuarants searching for a perfect paella or whatever, why should one not
> search for the holy grail of steaks?
>
> --
> Carnivores'R'Us
>
> p.s. sorry about my stupid reply thing after your posts. my reader is not
> reading yourt posts right.

Hello fiend, got a recipe for prawn cocktail sauce? :-)

Judith

On Oct 22, 7:06 pm, "Ophelia"  wrote:
> Pete wrote:
> > "Judith in France"  wrote in message
> > news:623d7b99-26f5-4f6c-947c-
> > 92acb9aac...@d34g2000vbm.googlegroups.com...
> > I saw Stollen today but I don't usually buy it, don't you find it a
> > bit dry?
>
> > Judith
>
> > ~~~~~~~~~~~~~~~~~~~~#
>
> > I bought a (UK) Co-op Stollen slices today though I've not tried it
> > yet. Though sometimes the Stollen dough may be a little bit dry I
> > find the marzipan more than compensates for it, plus a slice of
> > Stollen lends itself to be eaten along with a moistening beverage.
> > (Well, I wasn't really thinking of tea!)
>
> The pink stuff huh?

Is he posh?

Judith

On Oct 22, 9:36 pm,  wrote:
> Judith in France  wrote:
>
> > I can't get crumpets or muffins here.  
>
> I have a crumpet recipe I can post if you're getting hankerings.  ;-)
> They turn out nice, but not quite right.  Although I haven't tried it
> again since buying some crumpet rings, so they may work out better next
> time.

I'd love to see it, thanks.

Judith

On 2009-10-22 17:21:37 +0100, Judith in France 
 said:

> On Oct 22, 4:56 pm, Martin <m...@address.invalid> wrote:
>> On Thu, 22 Oct 2009 16:00:17 +0100, "Ophelia"  wr
> ote:
>>> Pete wrote:
>>>> "Judith in France"  wrote in message
>>>> news:147fc04b-1078-4ee1-98d9-
>>>> 0cbdebe92...@p20g2000vbl.googlegroups.com...
>>>> Thursday is a fun day at Lidl at Issoire, I
>>>> always find something there, if only a saucepan or a bouteille of
>>>> Gaillac.
>> 
>>>> Judith
>>>> ~~~~~~~~~~~~~~~~~~~~~~
>> 
>>>> Reply:
>> 
>>>> I wish I could get to my local Lidl more often but it's the wrong end
>>>> of town and I don't have personal transport. I subscribe to their
>>>> weekly promotion emails and they list what is currently available and
>>>> going to be available at your local store and in every mail there is
>>>> usually something I would like. I remember wandering in a couple of
>>>> years back and they had a promotion on for Asian meals. I picked up a
>>>> few packs (including my favourite Nasi Goreng) and they were all very
>>>> authentic with different spice pastes, rice packs, mixes etc in the
>>>> ambient packaging. Enjoyed them all.
>>>> Did anyone ever try the frozen Canadian lobsters they had on offer at
>>>> a rather fantastic price last Christmas? If they are on offer again
>>>> this year I must buy one, maybe when I make my never-miss pilgrimage
>>>> to Lidl to buy my Christmas Stollen.
>> 
>>> I bought some of those lobsters last year, and while the were cheap.. th
> ey
>>> were awful piddling.. er if you see what I mean:)  Perhaps I am not a
>>> lobster officianado:)  And yes, I always go for my Christmas Stollen t
> oo.
>> 
>> From the BBC programme about home electronics in the 1970, 1980s and 1990
> s
>> 
>> "... lobsters are sooo 1970s".
>> --
>> 
>> Martin
> 
> I hate all such nonsense, I love prawn cocktail and I don't care that
> once upon a time one would start with that and then move onto a
> steak.  I can still cook that sort of stuff and my fiends like it.
> Mind you I do buy the prawns raw and I make the sauce from scratch.  I
> hate food snobbery, to me it's not important what was in when :-)
> 
> Judith

I love prawn cocktails but please can I have mine in an avocado?
-- 
Sacha

"Judith in France"  wrote in message 
news:04a01ac6-514c-4a7b-9cff-8fc40ad5129b@s6g2000vbp.googlegroups.com...

Hello fiend, got a recipe for prawn cocktail sauce? :-)

Judith

~~~~~~~~~~~~~~~~~~~~~~

Eeehhh! I never measure the bliddy stuff! Try this:

A great big gowp of mayonnaise, a half a gowp of tomato ketchup, good shake 
of Worcester Sauce (or mebbe's Worcestershire, like?) and then I personally 
like a couple of drops of Tabasco.Stir it all up together, add your prawns 
and stir again; tip on to a bed of some sort of lettuce, then squeeze a 
lemon over the lot, then sprinkle very lightly with paprika.

Voila!

-- 
Pete

"Sacha"  wrote in message 
news:7kc5a6F397bpuU11@mid.individual.net...
>
> I love prawn cocktails but please can I have mine in an avocado?

Don't get me started!

I remember how we once laid out dozens of avocados filled with prawns marie 
rose, with dozens of lemon wedges laid alongside them. In came the work 
force. They looked, they stared, then one of them picked up a half avocado 
with prawns and sat down at a table. He returned a minute or two later with 
a dinner plate, picked up a half dozen avocados, scraped the prawns (with 
our "special marie rose sauce"!) on to his dinner plate, threw the half 
avocados into the waste bin, went to the bread place and cut himself a thick 
slice of freshly baked brown bread type of thing and sat down and enjoyed 
his starter.

We could not say anything for the customer was *always* right on those 
contracts.

We never ordered avocados again.

-- 
Pete

"Dave"  wrote in message 
news:odadnUbmArsVLn3XnZ2dnUVZ8iFi4p2d@bt.com...
> felangey wrote:
>>> What is it that makes a North American hot dog so superior to the ones 
>>> sold in the UK?
>>
>> They use select cuts of beef as opposed to our 'pork squelch'? The 
>> natural casings for a nice snap? I sure wish someone this side of the 
>> pond would import Sabrett dogs or suchlike!
>
> Oh, I hadn't thought of them being made from beef.
>
> Dave
>

I've been following up this thread Dave, because I do like a good dog, 
though like you and others have said it is much easier to get them on the 
other side of The Pond.

*HOWEVER* take a look at this thread on this link - I don't know if it's 
near to you but it may help others, especially as Selfridges (and further in 
the thread, Sainsburys) seem to be involved and it was only posted lat year:

http://chowhound.chow.com/topics/520500

"American-style hot dogs in London?"

[extract from thread]

"Selfridges definitely. Go into the side door right into the Food Hall 
(facing Marks and Spencer), and it's a few steps forward and to the right to 
the kosher fridge case. It's easy to miss this - it faces the smoked salmon 
counter i think. That case contains jumbo sized "Chicago style" all beef 
franks - these are produced in Manchester. My kids love these - they 
normally only get to eat hot dogs (Oscar Mayer all beef) on visits to the 
US. And you can cross the street to the M&S food hall to buy an 
approximation of hot dog buns in their packaged bread dept - these are best 
toasted. Happy Memorial Day!"

ALL BEEF FRANKS! Woo-Hoo! I'm now going to send my grandson to London to get 
me some.

-- 
Pete

> ALL BEEF FRANKS! Woo-Hoo! I'm now going to send my grandson to London to 
> get me some.

Awesome news! I'm going to try and pick some of these up on my London visit 
at Christmas.

Thanks Pete!

"felangey"  wrote in message 
news:7kca18F38ebv7U1@mid.individual.net...
>> ALL BEEF FRANKS! Woo-Hoo! I'm now going to send my grandson to London to 
>> get me some.
>
> Awesome news! I'm going to try and pick some of these up on my London 
> visit at Christmas.
>
> Thanks Pete!
>

You're welcome, I'm still trying to dig further 'cos the post says the ALL 
BEEF FRANKS are made in Manchester, I'm sure whoever the manufacturers are 
they must make 'em for more than Sainsburys whatever and I hope they do, 
'cos I don't even have a grandson handy to send down to London and buy me 
some!

-- 
Pete

"Dave" ha scritto nel messaggio
> felangey wrote:
>>> What is it that makes a North American hot dog so superior to the ones 
>>>  >>> sold in the UK?
>>
>> They use select cuts of beef as opposed to our 'pork squelch'?

> Oh, I hadn't thought of them being made from beef.

They usually aren't.  The Kosher ones are and are very good, too.

I buy German ones here called servelat and I like them a lot.  They are 
fatter than ordinary frankfurters and short.  I buy them at Eurospin, my 
source for lots of northern7eastern European goods.

"Dave"  ha scritto nel messaggio
> Arri London wrote:
> Many years ago, my sister, niece and brother in law came to visit us. > 
> They live in Canada. Niece asked if she could have a hot dog when I > 
> picked them up from the cinema. She was warned that they were nothing like 
> the ones she got at home, but went back and bought one. The look on > her 
> face and her comment said it all.
>
> Dave

Probably underseasoned.  There seems to two British tastes: 'hot as Hades is 
just fine' and 'can't stand that muck'.  They may have decided to go for the 
muck tongue?  Mind you the Chicago red hot was my fave, but not available 
many places.  I thought that some US ones were great, some very good and 
some trash.

ha scritto nel

> Judith in France
>> I can't get crumpets or muffins here.
>
> I have a crumpet recipe I can post if you're getting hankerings.  ;-)> 
> They turn out nice, but not quite right.  Although I haven't tried it> 
> again since buying some crumpet rings, so they may work out better next
> time.

I have the rings.  I've made crumpets and was underwhelmed.  I gave them to 
my British neighbor and she liked them.

On 22 Oct 2009 20:36:54 GMT, vicky@dinky.vm.bytemark.co.uk wrote in post :
<news:7kbu36F36lh5pU4@mid.individual.net> :

> I have a crumpet recipe I can post if you're getting hankerings.  ;-)

Yes please ! 
can't get them here either. I tried two recipes (Gary Rhodes was one) and
they were sort of crumpety but as you say, still not right. Much too
yeasty, which put me off. I haven't tried them since but I am determined to
find a way to get them right.

-- 
Tim C.

Dave wrote:

> I take it that there are no real ale drinkers on that news paper then  :-(

They probably don't know what it is?

That's all one appears to see in the papers these days.....the 50 best 
this, the 50 best that.  Can you believe them?  Not seen one for the 50 
best newspapers in the world.

"Judith in France"  wrote in message 
news:a74254ab-41ad-4993-8f21-cf2d1fb41308@l31g2000vbp.googlegroups.com...
On Oct 22, 7:06 pm, "Ophelia"  wrote:
> Pete wrote:
> > "Judith in France"  wrote in message
> > news:623d7b99-26f5-4f6c-947c-
> > 92acb9aac...@d34g2000vbm.googlegroups.com...
> > I saw Stollen today but I don't usually buy it, don't you find it a
> > bit dry?
>
> > Judith
>
> > ~~~~~~~~~~~~~~~~~~~~#
>
> > I bought a (UK) Co-op Stollen slices today though I've not tried it
> > yet. Though sometimes the Stollen dough may be a little bit dry I
> > find the marzipan more than compensates for it, plus a slice of
> > Stollen lends itself to be eaten along with a moistening beverage.
> > (Well, I wasn't really thinking of tea!)
>
> The pink stuff huh?

Is he posh?

    Oh heck, I hope not!

"Pete"  wrote in message 
news:hbqogr$5lq$1@news.eternal-september.org...
>
> "Judith in France"  wrote in message 
> news:04a01ac6-514c-4a7b-9cff-8fc40ad5129b@s6g2000vbp.googlegroups.com...
>
> Hello fiend, got a recipe for prawn cocktail sauce? :-)
>
> Judith
>
> ~~~~~~~~~~~~~~~~~~~~~~
>
> Eeehhh! I never measure the bliddy stuff! Try this:
>
> A great big gowp of mayonnaise, a half a gowp of tomato ketchup, good 
> shake of Worcester Sauce (or mebbe's Worcestershire, like?) and then I 
> personally like a couple of drops of Tabasco.Stir it all up together, add 
> your prawns and stir again; tip on to a bed of some sort of lettuce, then 
> squeeze a lemon over the lot, then sprinkle very lightly with paprika.
>
> Voila!

Well, another scientific measurement then.  Mine are 'dods' and 'glugs'.

"Judith in France"  wrote in message 
news:1cce8189-5d86-4623-af70-4b729702121a@a6g2000vbp.googlegroups.com...
On Oct 22, 9:36 pm,  wrote:
> Judith in France  wrote:
>
> > I can't get crumpets or muffins here.
>
> I have a crumpet recipe I can post if you're getting hankerings. ;-)
> They turn out nice, but not quite right. Although I haven't tried it
> again since buying some crumpet rings, so they may work out better next
> time.

I'd love to see it, thanks.

    I do have a good recipe from Elizabeth David.. but where that book is at 
this precise time...........

"Ophelia"
>
> Well, another scientific measurement then.  Mine are 'dods' and 'glugs'.

Glugs I know, but what is a dod?

"Giusi"  wrote in message 
news:7kd5liF397bbsU1@mid.individual.net...
>
> "Ophelia"
>>
>> Well, another scientific measurement then.  Mine are 'dods' and 'glugs'.
>
> Glugs I know, but what is a dod?

    hmmm now lemme see.. it is one I learned in Scotland.  It consists of a 
small  portion.. as in.. 'I'll just have a wee dod of that please'.  Pretty 
much as exact as a glug:)

On Oct 23, 12:05 am, "Pete"  wrote:
> "Judith in France"  wrote in messagenews:04a01ac6-514c-4a7b-9cff-8fc40ad5129b@s6g2000vbp.googlegroups.com...
>
> Hello fiend, got a recipe for prawn cocktail sauce? :-)
>
> Judith
>
> ~~~~~~~~~~~~~~~~~~~~~~
>
> Eeehhh! I never measure the bliddy stuff! Try this:
>
> A great big gowp of mayonnaise, a half a gowp of tomato ketchup, good shake
> of Worcester Sauce (or mebbe's Worcestershire, like?) and then I personally
> like a couple of drops of Tabasco.Stir it all up together, add your prawns
> and stir again; tip on to a bed of some sort of lettuce, then squeeze a
> lemon over the lot, then sprinkle very lightly with paprika.
>
> Voila!
>
> --
> Pete

It's about the same as mine except I sprinkle with a lot of paprika!
Thanks Pete.

Judith

In article 
, 
Judith in France  writes

>I love prawn cocktail and I don't care that
>once upon a time one would start with that and then move onto a
>steak.

I think I've eaten prawn cocktail as a starter more in the past year or 
so than I ever did since I first had it and got hooked as a kid. It 
seems to be everywhere these days - which for me is a good thing. I 
still have the occasional steak, too, (like at the last ukfdm meet) 
though tend to avoid the peppercorn sauce option. I prefer a good gravy 
or red wine jus.

-- 
congokid
Eating out in London? Read my tips...
http://congokid.com

In message , congokid 
 writes
>In article 
>, 
>Judith in France  writes
>
>>I love prawn cocktail and I don't care that
>>once upon a time one would start with that and then move onto a
>>steak.
>
>I think I've eaten prawn cocktail as a starter more in the past year or 
>so than I ever did since I first had it and got hooked as a kid. It 
>seems to be everywhere these days - which for me is a good thing. I 
>still have the occasional steak, too, (like at the last ukfdm meet) 
>though tend to avoid the peppercorn sauce option. I prefer a good gravy 
>or red wine jus.
>

I have to say I don't think there is anything wrong with it.  I don't 
serve it often when we have friends round as my closest friend is Jewish 
and she and her husband normally come over when I entertain but if I did 
serve it (which I wouldn't) she would eat it and say nothing. 
Personally, I rather like it, especially if it is served in half an avo.
-- 
June Hughes

The message 
from "Giusi"  contains these words:


> "Ophelia"
> >
> > Well, another scientific measurement then.  Mine are 'dods' and 'glugs'.

> Glugs I know, but what is a dod? 

  Glugs are a liquid measurement. 

  Dods are a measurement of solids.

   Dollops are a measurement of thixotropic  materials.

   Janet

> That's all one appears to see in the papers these days.....the 50 best 
> this, the 50 best that.  Can you believe them?  Not seen one for the 50 
> best newspapers in the world.

Lol. :)

50 best Chip Wrappers

1) Daily Mail

On Fri, 23 Oct 2009 16:22:29 +0100, "felangey"  wrote:

>> That's all one appears to see in the papers these days.....the 50 best 
>> this, the 50 best that.  Can you believe them?  Not seen one for the 50 
>> best newspapers in the world.
>
>Lol. :)
>
>50 best Chip Wrappers
>
>1) Daily Mail

Page 3 of the Sun keeps them hotter.


-- 

Martin

Martin wrote:

> Page 3 of the Sun keeps them hotter.

Knowing the UK are we allowed to sell fish & chips in newspaper anymore 
owing to Health an Safety rules?

> Page 3 of the Sun keeps them hotter.

Fish and Nips? ;)

"felangey"  wrote in message 
news:7kei87F39aigtU1@mid.individual.net...
> > Page 3 of the Sun keeps them hotter.
>
> Fish and Nips? ;)
From the land of the Rising Sun?

felangey wrote:
> 
> > The Herta hot dogs from the supermarket are decent enough...think they
> > are made in France.
> 
> Owned by Nestle...and pretty sure they are still made in Germany.

Dunno...haven't looked at a label in ages. But they are still good.

> 
> > A lot of US hot dogs are just as rubbishy as anyone else's. However
> > there are so many varieties, it is possible to get decent ones as well
> > as the inedible. Kosher hot dogs are normally quite good.
> 
> http://www.youtube.com/watch?v=moM1s3cltTc&feature=PlayList&p=F7A9A8C06E067F07&playnext=1&playnext_from=PL&index=24
> 
> Seen this? Niccccce! :)

LOL don't do youtube :) Takes too long to download on dialup and the
videos aren't usually worth the wait :P

Dave wrote:
> 
> Arri London wrote:
> >
> > Richard Dixon wrote:
> >> Bertie Doe wrote:
> >>
> >>> Many years ago, one of the best places, was a cart
> >>> outside Wimbledon Stn (town hall side). 'Real' sausages
> >>> and large to boot. The tea was a bit grim IIRC.
> >> Lewisham Town Centre has "The Sausage Man" - a cheery german bloke who
> >> cooks imported German sausages.
> >>
> >> Well worth the look if you ever are in Lewisham: not that many have a
> >> reason to specifically visit....
> >>
> >> Richard
> >
> > The Herta hot dogs from the supermarket are decent enough...think they
> > are made in France.
> >
> > A lot of US hot dogs are just as rubbishy as anyone else's. However
> > there are so many varieties, it is possible to get decent ones as well
> > as the inedible. Kosher hot dogs are normally quite good.
> 
> I'll expand on why I asked here.
> 
> Many years ago, my sister, niece and brother in law came to visit us.
> They live in Canada. Niece asked if she could have a hot dog when I
> picked them up from the cinema. She was warned that they were nothing
> like the ones she got at home, but went back and bought one. The look on
> her face and her comment said it all.
> 
> Dave

They won't be the same of course. A saveloy is among the lowest of the
low when it comes to that. Used to get OK ones from one of the vendors
in Petticoat Lane, but they may have been German. Stall also sold
bratwurst etc that were also edible.

"Janet Baraclough"  wrote in message 
news:31303030393032394AE1C94763@zetnet.co.uk...
>
>  Dods are a measurement of solids.

I once kent a loon frae the NE of Scotland called George who was 
occasionally addressed as "Dod" by his local compatriots. (Mind you, he was 
very solid.)

-- 
Pete

On Wed, 21 Oct 2009 17:42:54 -0600, in uk.food+drink.misc, Arri London
wrote:

>
>
>Richard Dixon wrote:
>> 
>> Bertie Doe wrote:
>> 
>> > Many years ago, one of the best places, was a cart
>> > outside Wimbledon Stn (town hall side). 'Real' sausages
>> > and large to boot. The tea was a bit grim IIRC.
>> 
>> Lewisham Town Centre has "The Sausage Man" - a cheery german bloke who
>> cooks imported German sausages.
>> 
>> Well worth the look if you ever are in Lewisham: not that many have a
>> reason to specifically visit....
>> 
>> Richard
>
>The Herta hot dogs from the supermarket are decent enough...think they
>are made in France.
>
>A lot of US hot dogs are just as rubbishy as anyone else's. However
>there are so many varieties, it is possible to get decent ones as well
>as the inedible. Kosher hot dogs are normally quite good.

An interesting thread. I used to like IKEA hotdogs but the last one I had
was indeed 'squelch'. I'm just back from the US where I had a Nathan's hot
dog, and as others have said, it's not the same thing at all as a UK
hotdog, it made me realise again why I used to eat them.

Doug
-- 
Doug Weller -- 
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

Doug Weller wrote:

> An interesting thread. I used to like IKEA hotdogs but the last one 
> I
> had was indeed 'squelch'. I'm just back from the US where I had a
> Nathan's hot dog, and as others have said, it's not the same thing 
> at
> all as a UK hotdog, it made me realise again why I used to eat them.
>
> Doug

Here in the US, I prefer Nathan's or Hebrew National hotdogs, not just 
because they are the most flavourful but because I know they have to 
pass very strict kosher requirements.  Bratwurst and kielbasa are also 
very good.
I will run a mile away from the standard supermarket hot dog - what I 
call mystery meat.

Dora

On 2009-10-26 05:37:56 +0000, "Mr. Joseph Littleshoes Esq." 
 said:

> 
> 
> graham wrote:
>> "Janet Baraclough"  wrote in message 
>> news:31303030393032394AE4FA4944@zetnet.co.uk...
>> 
>>> The message 
>>> from Arri London  contains these words:
>>> 
>>> 
>>> 
>>> 
>>>> Pete wrote:
>>>> 
>>>>> "Arri London"  wrote in message
>>>>> news:4AE3944F.42039295@ic.ac.uk...
>>>>> 
>>>>>> 
>>>>>> Pete wrote:
>>>>>> 
>>>>>>>> I would leave out the mayonnaise.
>>>>>>> 
>>>>>>> Eh? I really don't fancy prawns smothered in a "cocktail sauce"
>>>>>>> of tomato
>>>>>>> ketchup, worcester sauce and Tabasco, unless maybe it was served in a
>>>>>>> very
>>>>>>> big glass glass with lots of vodka and no prawns, but maybe a stick of
>>>>>>> celery?
>>>>>>> 
>>>>>>> Did you have something else in mind to replace the mayonnaise?
>>>>>>> 
>>>>>>> --
>>>>>>> Pete
>>>>>> 
>>>>>> The average US version of 'cocktail sauce' for prawns doesn't contain
>>>>>> mayonnaise. It is mostly ketchup and horseradish or variations thereof.
>>>>> 
>>>>> That's definitely a new one on me. Are you talking of a mix of
>>>>> ketchup + the
>>>>> type of horseradish "relish" served with roast beef in the U.K.? I
>>>>> must say
>>>>> though that most of the prawn/shrimp cocktail sauces I ate in the States
>>>>> always seemed to be mayonnaise based.
>>>>> 
>>>>> --
>>>>> Pete
>>>> 
>>>> The 'prepared' horseradish...just the ordinary cream-coloured stuff of
>>>> grated horseradish, vinegar and salt.
>>> 
>>>> Have *never* once had a mayonnaise-based prawn cocktail sauce in a US
>>>> restaurant...always ketchup/horseradish or similar.
> 
> Sauce tartare?
> 
> <snip>

Sauce tartare is served WITH fish, not over it.  And it contains capers 
as well as little gherkins and parsley and lemon juice..
> -- 
Sacha

In article ,
   Dora  wrote:
> Doug Weller wrote:

> > An interesting thread. I used to like IKEA hotdogs but the last one 
> > I
> > had was indeed 'squelch'. I'm just back from the US where I had a
> > Nathan's hot dog, and as others have said, it's not the same thing 
> > at
> > all as a UK hotdog, it made me realise again why I used to eat them.
> >
> > Doug

> Here in the US, I prefer Nathan's or Hebrew National hotdogs, not just 
> because they are the most flavourful but because I know they have to 
> pass very strict kosher requirements.  Bratwurst and kielbasa are also 
> very good.
> I will run a mile away from the standard supermarket hot dog - what I 
> call mystery meat.

> Dora 

I don't know what, precisely, kosher requirements are. What do they achieve
for you? How does kosher meat differ from non-kosher?
Jane

-- 

Jane Gillett   :   j.gillett@higherstert.co.uk   :   Totnes, Devon.

"Jane Gillett"  wrote in message 
news:50b0329aaaj.gillett@higherstert.co.uk...
> In article ,
>   Dora  wrote:
>> Doug Weller wrote:
>
>> > An interesting thread. I used to like IKEA hotdogs but the last one
>> > I
>> > had was indeed 'squelch'. I'm just back from the US where I had a
>> > Nathan's hot dog, and as others have said, it's not the same thing
>> > at
>> > all as a UK hotdog, it made me realise again why I used to eat them.
>> >
>> > Doug
>
>> Here in the US, I prefer Nathan's or Hebrew National hotdogs, not just
>> because they are the most flavourful but because I know they have to
>> pass very strict kosher requirements.  Bratwurst and kielbasa are also
>> very good.
>> I will run a mile away from the standard supermarket hot dog - what I
>> call mystery meat.
>
>> Dora
>
> I don't know what, precisely, kosher requirements are. What do they 
> achieve
> for you? How does kosher meat differ from non-kosher?
> Jane
>
It has been inhumanely slaughtered following stupid religious rules.
Graham

graham  wrote:
>> I don't know what, precisely, kosher requirements are. What do they 
>> achieve
>> for you? How does kosher meat differ from non-kosher?

http://en.wikipedia.org/wiki/Kosher
(if you're really interested :-)

> It has been inhumanely slaughtered following stupid religious rules.

My understanding of the rules both for kosher + halal handling of food
was that it was an early 'health and safety in the kitchen' guide, with
a religious overtone to make people follow it.  Remembering that there
were no fridges, etc, and the places were, in general, quite hot,
draining the blood from your animal probably made a lot of sense wrt
keeping it fresh for a while.  Also, it may seem unhuman compared to
current views, but the fact that it specifies a sharp bladed knife and
that the animal should feel no pain probably makes it a lot more humane
than the practises /at the time/.  The problem with the religious
overtone to their health + safety is that the rules are still followed
when there are alternatives now available.

(I should point out I'm neither Jewish nor Muslim, just vaguely
 opinionated ;-)

Following up to graham 

> It has been inhumanely slaughtered following stupid religious rules.

indeed, I'm all for the "mystery meat", sausages are how we do not waste
the less photogenic bits of beast (as long as it doesnt go to far, and
sometimes it does, we all know those strange pale pink things from big
companies)
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Sacha wrote:
> On 2009-10-26 05:37:56 +0000, "Mr. Joseph Littleshoes Esq."
>  said:
>
>>
>>
>> graham wrote:
>>> "Janet Baraclough"  wrote in message
>>> news:31303030393032394AE4FA4944@zetnet.co.uk...
>>>
>>>> The message 
>>>> from Arri London  contains these words:
>>>>
>>>>
>>>>
>>>>
>>>>> Pete wrote:
>>>>>
>>>>>> "Arri London"  wrote in message
>>>>>> news:4AE3944F.42039295@ic.ac.uk...
>>>>>>
>>>>>>>
>>>>>>> Pete wrote:
>>>>>>>
>>>>>>>>> I would leave out the mayonnaise.
>>>>>>>>
>>>>>>>> Eh? I really don't fancy prawns smothered in a "cocktail 
>>>>>>>> sauce"
>>>>>>>> of tomato
>>>>>>>> ketchup, worcester sauce and Tabasco, unless maybe it was
>>>>>>>> served in a very
>>>>>>>> big glass glass with lots of vodka and no prawns, but maybe a
>>>>>>>> stick of celery?
>>>>>>>>
>>>>>>>> Did you have something else in mind to replace the 
>>>>>>>> mayonnaise?
>>>>>>>>
>>>>>>>> --
>>>>>>>> Pete
>>>>>>>
>>>>>>> The average US version of 'cocktail sauce' for prawns doesn't
>>>>>>> contain mayonnaise. It is mostly ketchup and horseradish or
>>>>>>> variations thereof.
>>>>>>
>>>>>> That's definitely a new one on me. Are you talking of a mix of
>>>>>> ketchup + the
>>>>>> type of horseradish "relish" served with roast beef in the 
>>>>>> U.K.?
>>>>>> I must say
>>>>>> though that most of the prawn/shrimp cocktail sauces I ate in
>>>>>> the States always seemed to be mayonnaise based.
>>>>>>
>>>>>> --
>>>>>> Pete
>>>>>
>>>>> The 'prepared' horseradish...just the ordinary cream-coloured
>>>>> stuff of grated horseradish, vinegar and salt.
>>>>
>>>>> Have *never* once had a mayonnaise-based prawn cocktail sauce in
>>>>> a US restaurant...always ketchup/horseradish or similar.
>>
>> Sauce tartare?
>>
>> <snip>
>
> Sauce tartare is served WITH fish, not over it.  And it contains
> capers as well as little gherkins and parsley and lemon juice..
>> --
> Sacha

It's served the same way in the US, as is cocktail sauce.

Dora

On 2009-10-26 15:22:06 +0000, "Dora"  said:

> Giusi wrote:
>> "Janet Baraclough"  ha scritto nel messaggio
>>> from Arri London  contains these words:
>> 
>>>> The 'prepared' horseradish...just the ordinary cream-coloured stuff
>>>> of>> grated horseradish, vinegar and salt.
>>> 
>>>> Have *never* once had a mayonnaise-based prawn cocktail sauce in a
>>>> US>> restaurant...always ketchup/horseradish or similar.
>>> 
>>>   I'd have thought ketchup and horseradish would completely
>>> vanquish> the flavour of prawns?>
>>>   Janet
>> 
>> Nope, but then we use little of it, merely dipping the creature into
>> it, never smothering it as described here.  What that sounded like is
>> what we would call shrimp salad.
> 
> Agreed.

To throw more light on this riveting subject, here's a pic!
http://www.retrowow.co.uk/retro_britain/70s/prawn_cocktail.jpg

Quite often, there'd be bits of shredded lettuce in it, or the glass 
it's served in might have lettuce leaves lining it.  Some people add 
chopped cucumber or avocado etc.   Here's a sauce recipe:

Prawn Cocktail Sauce / Marie Rose Sauce
This once fashionable, and sometimes delicious, starter must be due for 
a revival. The quality of the dish rests on making an excellent sauce 
and buying shell-on North Atlantic prawns (which have much more 
flavour, than anything already shelled). Here is an easy-to-make sauce.
Ingredients for 4 people:

>>> 	•	 
>>> 	•	Half a batch of Mayonnaise (q.v.) or 239ml/8 fl oz bought mayonnaise
>>> 	•	 
>>> 	•	6 tablespoons (90ml) Tomato Ketchup
>>> 	•	 
>>> 	•	1 teaspoon (5ml) Worcestershire Sauce
>>> 	•	 
>>> 	•	a few drops of Tabasco sauce
>>> 	•	 
>>> 	•	juice of half a Lemon, sieved
Method:
1.  Combine the ingredients and mix well together.
Can be stored in the fridge in a screw-top jar, for up to a week. If it 
becomes too thick, it can be diluted with a little tepid water.
http://www.gourmetbritain.com/recipes_entry.php?item=224
-- 
Sacha

Jane Gillett wrote:
> In article ,
>   Dora  wrote:
>> Doug Weller wrote:
>
>>> An interesting thread. I used to like IKEA hotdogs but the last 
>>> one
>>> I
>>> had was indeed 'squelch'. I'm just back from the US where I had a
>>> Nathan's hot dog, and as others have said, it's not the same thing
>>> at
>>> all as a UK hotdog, it made me realise again why I used to eat 
>>> them.
>>>
>>> Doug
>
>> Here in the US, I prefer Nathan's or Hebrew National hotdogs, not
>> just because they are the most flavourful but because I know they
>> have to pass very strict kosher requirements.  Bratwurst and
>> kielbasa are also very good.
>> I will run a mile away from the standard supermarket hot dog - what 
>> I
>> call mystery meat.
>
>> Dora
>
> I don't know what, precisely, kosher requirements are. What do they
> achieve for you? How does kosher meat differ from non-kosher?
> Jane

I am not Jewish but am aware that they have very strict food 
standards - both from the way an animal is slaughtered to the quality 
and content of the finished product; e.g., hot dogs, deli meats, etc. 
Actual details of their requirements are unknown to me but the fact 
that they exist is reassuring.

On 2009-10-26 15:32:59 +0000, "Dora"  said:

> Jane Gillett wrote:
>> In article ,
>>   Dora  wrote:
>>> Doug Weller wrote:
>> 
>>>> An interesting thread. I used to like IKEA hotdogs but the last one
>>>> I
>>>> had was indeed 'squelch'. I'm just back from the US where I had a
>>>> Nathan's hot dog, and as others have said, it's not the same thing
>>>> at
>>>> all as a UK hotdog, it made me realise again why I used to eat them.
>>>> 
>>>> Doug
>> 
>>> Here in the US, I prefer Nathan's or Hebrew National hotdogs, not
>>> just because they are the most flavourful but because I know they
>>> have to pass very strict kosher requirements.  Bratwurst and
>>> kielbasa are also very good.
>>> I will run a mile away from the standard supermarket hot dog - what I
>>> call mystery meat.
>> 
>>> Dora
>> 
>> I don't know what, precisely, kosher requirements are. What do they
>> achieve for you? How does kosher meat differ from non-kosher?
>> Jane
> 
> I am not Jewish but am aware that they have very strict food standards 
> - both from the way an animal is slaughtered to the quality and content 
> of the finished product; e.g., hot dogs, deli meats, etc. Actual 
> details of their requirements are unknown to me but the fact that they 
> exist is reassuring.

AIUI, strictly kosher requires different sets of pans for dairy and 
meat cookery.
-- 
Sacha

Sacha wrote:
> 
> To throw more light on this riveting subject, here's a pic!
> http://www.retrowow.co.uk/retro_britain/70s/prawn_cocktail.jpg
> 
                <snipped for brevity>

Here's a picture of a US shrimp cocktail:

http://www.about-recipes.com/imgrec/303724-ShrimpCocktail.jpg

The recipe you show is somewhat similar to the one used in a popular 
US dish called "Crab Louis":

a.. 1 cup mayonnaise
a.. 1/4 cup whipping cream
a.. 1/4 cup chili sauce
a.. 1/4 cup finely chopped green pepper
a.. 1/4 cup chopped green onion
a.. Salt, to taste
a.. Lemon juice, to taste

Reminds me of a saying, "The US and the UK - separated by a
common language."   <grin>

On Mon, 26 Oct 2009 15:45:06 +0000, Sacha  wrote:

>On 2009-10-26 15:32:59 +0000, "Dora"  said:
>
>> Jane Gillett wrote:
>>> In article ,
>>>   Dora  wrote:
>>>> Doug Weller wrote:
>>> 
>>>>> An interesting thread. I used to like IKEA hotdogs but the last one
>>>>> I
>>>>> had was indeed 'squelch'. I'm just back from the US where I had a
>>>>> Nathan's hot dog, and as others have said, it's not the same thing
>>>>> at
>>>>> all as a UK hotdog, it made me realise again why I used to eat them.
>>>>> 
>>>>> Doug
>>> 
>>>> Here in the US, I prefer Nathan's or Hebrew National hotdogs, not
>>>> just because they are the most flavourful but because I know they
>>>> have to pass very strict kosher requirements.  Bratwurst and
>>>> kielbasa are also very good.
>>>> I will run a mile away from the standard supermarket hot dog - what I
>>>> call mystery meat.
>>> 
>>>> Dora
>>> 
>>> I don't know what, precisely, kosher requirements are. What do they
>>> achieve for you? How does kosher meat differ from non-kosher?
>>> Jane
>> 
>> I am not Jewish but am aware that they have very strict food standards 
>> - both from the way an animal is slaughtered to the quality and content 
>> of the finished product; e.g., hot dogs, deli meats, etc. Actual 
>> details of their requirements are unknown to me but the fact that they 
>> exist is reassuring.
>
>AIUI, strictly kosher requires different sets of pans for dairy and 
>meat cookery.

and the animal is killed by having it's throat cut and allowed to bleed to
death.

Black pudding anybody?
-- 

Martin

On 2009-10-26 15:52:03 +0000, "Dora"  said:

> Sacha wrote:
>> 
>> To throw more light on this riveting subject, here's a pic!
>> http://www.retrowow.co.uk/retro_britain/70s/prawn_cocktail.jpg
>> 
>                 <snipped for brevity>
> 
> Here's a picture of a US shrimp cocktail:
> 
> http://www.about-recipes.com/imgrec/303724-ShrimpCocktail.jpg
> 
> The recipe you show is somewhat similar to the one used in a popular US 
> dish called "Crab Louis":
> 
> a.. 1 cup mayonnaise
> a.. 1/4 cup whipping cream
> a.. 1/4 cup chili sauce
> a.. 1/4 cup finely chopped green pepper
> a.. 1/4 cup chopped green onion
> a.. Salt, to taste
> a.. Lemon juice, to taste
> 
> Reminds me of a saying, "The US and the UK - separated by a
> common language."   <grin>

No ketchup, no Worcestershire sauce...tsk!
-- 
Sacha

"Martin" <me@address.invalid> wrote in message 
news:kambe5d76maqbno2au25f85u544v5jk6ns@4ax.com...
> On Mon, 26 Oct 2009 15:45:06 +0000, Sacha  wrote:
>
>>On 2009-10-26 15:32:59 +0000, "Dora"  said:
>>
>>> Jane Gillett wrote:
>>>> In article ,
>>>>   Dora  wrote:
>>>>> Doug Weller wrote:
>>>>
>>>>>> An interesting thread. I used to like IKEA hotdogs but the last one
>>>>>> I
>>>>>> had was indeed 'squelch'. I'm just back from the US where I had a
>>>>>> Nathan's hot dog, and as others have said, it's not the same thing
>>>>>> at
>>>>>> all as a UK hotdog, it made me realise again why I used to eat them.
>>>>>>
>>>>>> Doug
>>>>
>>>>> Here in the US, I prefer Nathan's or Hebrew National hotdogs, not
>>>>> just because they are the most flavourful but because I know they
>>>>> have to pass very strict kosher requirements.  Bratwurst and
>>>>> kielbasa are also very good.
>>>>> I will run a mile away from the standard supermarket hot dog - what I
>>>>> call mystery meat.
>>>>
>>>>> Dora
>>>>
>>>> I don't know what, precisely, kosher requirements are. What do they
>>>> achieve for you? How does kosher meat differ from non-kosher?
>>>> Jane
>>>
>>> I am not Jewish but am aware that they have very strict food standards
>>> - both from the way an animal is slaughtered to the quality and content
>>> of the finished product; e.g., hot dogs, deli meats, etc. Actual
>>> details of their requirements are unknown to me but the fact that they
>>> exist is reassuring.
>>
>>AIUI, strictly kosher requires different sets of pans for dairy and
>>meat cookery.
>
> and the animal is killed by having it's throat cut and allowed to bleed to
> death.
>
and recent studies have shown that it's inhumane.  The NZ abattoirs have all 
converted to a humane halal system acceptable to their moslem customers 
where the animals are stunned first.
I don't know why we pussy-foot around these stupid religious rules.
Graham

Sacha wrote:
> On 2009-10-26 15:52:03 +0000, "Dora"  said:
> 
>> 
>> a.. 1 cup mayonnaise
>> a.. 1/4 cup whipping cream
>> a.. 1/4 cup chili sauce
>> a.. 1/4 cup finely chopped green pepper
>> a.. 1/4 cup chopped green onion
>> a.. Salt, to taste
>> a.. Lemon juice, to taste
>> 
>> Reminds me of a saying, "The US and the UK - separated by a
>> common language."   <grin>
> 
> No ketchup, no Worcestershire sauce...tsk!

Ah - but chili sauce, so pink it becomes.

On 2009-10-26 18:56:28 +0000, "Dora"  said:

> Sacha wrote:
>> On 2009-10-26 15:52:03 +0000, "Dora"  said:
>> 
>>> 
>>> a.. 1 cup mayonnaise
>>> a.. 1/4 cup whipping cream
>>> a.. 1/4 cup chili sauce
>>> a.. 1/4 cup finely chopped green pepper
>>> a.. 1/4 cup chopped green onion
>>> a.. Salt, to taste
>>> a.. Lemon juice, to taste
>>> 
>>> Reminds me of a saying, "The US and the UK - separated by a
>>> common language."   <grin>
>> 
>> No ketchup, no Worcestershire sauce...tsk!
> 
> Ah - but chili sauce, so pink it becomes.

And kills the flavour of the prawns.......  ;-(
-- 
Sacha

"Sacha"

> And kills the flavour of the prawns.......  ;-(

It does not!  It's a slightly spiced ketchup really and we use very little 
of it.

On 2009-10-26 23:09:53 +0000, "Giusi"  said:

> 
> "Sacha"
> 
>> And kills the flavour of the prawns.......  ;-(
> 
> It does not!  It's a slightly spiced ketchup really and we use very little
> of it.

Chilli doesn't kill off the flavour of prawns?  Okay..........!
-- 
Sacha

"Sacha"  ha scritto nel messaggio
 "Giusi"  said:

>>> And kills the flavour of the prawns.......  ;-(
>>
>> It does not!  It's a slightly spiced ketchup really and we use very 
>> little> of it.
>
> Chilli doesn't kill off the flavour of prawns?  Okay..........!

It's just a name, and has only a tiny bit of piquancy.  You can barely tell 
it from ketchup.

Giusi wrote:
> 
> "Sacha"
> 
> > And kills the flavour of the prawns.......  ;-(
> 
> It does not!  It's a slightly spiced ketchup really and we use very little
> of it.

It's not *slightly spiced* in most people's hands; lots of mixes are
50-50 ketchup/horseradish. More than *very little* is used by a lot of
people.

No one who respects cooked prawns would touch it :)

The message 
from "Giusi"  contains these words:


> "Sacha"  ha scritto nel messaggio
>  "Giusi"  said:

> >>> And kills the flavour of the prawns.......  ;-(
> >>
> >> It does not!  It's a slightly spiced ketchup really and we use very 
> >> little> of it.
> >
> > Chilli doesn't kill off the flavour of prawns?  Okay..........!

> It's just a name, and has only a tiny bit of piquancy.  You can barely tell 
> it from ketchup. 

 Horseradish is hardly a slight flavour

  Janet

Following up to vicky@dinky.vm.bytemark.co.uk 

> My understanding of the rules both for kosher + halal handling of food
> was that it was an early 'health and safety in the kitchen' guide, with
> a religious overtone to make people follow it.

indeed, religion gets involved in a non religious are (science) and you get
totally outdated nonsense on tablets of stone, in helal, in kosher and in
intelligent design.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
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Following up to Dora 

> Actual details of their requirements are unknown to me but the fact 
> that they exist is reassuring.

I do not find 1st(?) Century health and safety rules reassuring.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
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Following up to Giusi 

>>> It does not!  It's a slightly spiced ketchup really and we use very 
>>> little> of it.
>>
>> Chilli doesn't kill off the flavour of prawns?  Okay..........!
> 
> It's just a name, and has only a tiny bit of piquancy.  You can barely tell 
> it from ketchup.

Ketchup on prawns? No thanks!
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email