Americans: why don't you use kettles?

[danny la rouge]

Same difference - one is lumpy and the other not. I've got both types anyhow.

Is a skillet specifically a heavy frying pan? (I've got a solid metal one that you can put in the oven, eg to make tarte tatin :embarrassed: ).

 

[izz]

Loads. Loads and loads. They are the single most powerful thing in your house, with the possible exception of the oven.

Laptop on charge might use about 25W.
A 40" LED backlit TV around 60W
Fancy-pants PC with nice graphics - 300W
Kettle - 3,000W

No contest.

Bloodyell, who knew ? Well, you, obvs. 'splains then, why the leccy-providing-companies always mention television programming and brewing up during commercial breaks. Every day's a school day.

 

[izz]

bloody hell there we go again ! this thread just keeps on giving in the learning department.

 

[danny la rouge]

Oh, do the cheese in a can one!

 

[farmerbarleymow]

Is a skillet specifically a heavy frying pan? (I've got a solid metal one that you can put in the oven, eg to make tarte tatin :embarrassed: ).

Yer posh git.

 

[danny la rouge]

You are just so fucking wrong about everything except custard.

This is my favourite quote ever.



Top thread.

 

[danny la rouge]

Yer posh git.

I know.

This is how posh we are: when my eldest daughter was getting into the Clash, she thought the lyrics to Hateful were "I've lost my Bain Marie".


What have I done? :hangs head:

 

[izz]

I saw someone having a can of coke with an FEB once. I had to hold myself back.

I understand and good work with the self-control there

 

[danny la rouge]

I know.

This is how posh we are: when my eldest daughter was getting into the Clash, she thought the lyrics to Hateful were "I've lost my Bain Marie".


What have I done? :hangs head:

All together now:


I've lost my Bain Marie
My mind? Behind!
I can't see so clearly

 

[danny la rouge]

I saw someone having a can of coke with an FEB once. I had to hold myself back.

Were they hung over? In which case you have Irn Bru *and* tea/coffee.

 

[izz]

Don't be silly. The Celsius scale was invented solely for use in kettles - it has no conceivable use in any other area of life.

it's quite nice when expressing temperatures in British winters though, a negative number makes it feel all the more chilly.

 

[Looby]

Were they hung over? In which case you have Irn Bru *and* tea/coffee.

That's slightly offset the tarte tatin posh points. [emoji6]

 

[felixthecat]

Home fries. I've forgotten how bloody delicious they are. With that crispy bacon which is like no bacon I've ever had before. And eggs.

Yeah Vintage Paw - I'm with you on the wonders of the american diner breakfast.

 

[farmerbarleymow]

That's slightly offset the tarte tatin posh points. [emoji6]

I suspect danny la rouge is just irredeemable with his special tarte tatin pan.

 

[danny la rouge]

I suspect danny la rouge is just irredeemable with his special tarte tatin pan.

I'm resigned to that.

 

[Orang Utan]

Home fries. I've forgotten how bloody delicious they are. With that crispy bacon which is like no bacon I've ever had before. And eggs.

Yeah Vintage Paw - I'm with you on the wonders of the american diner breakfast.

is it true that they only have very crispy streaky bacon in the US? that will not do for breakfast!

 

[skyscraper101]

is it true that they only have very crispy streaky bacon in the US? that will not do for breakfast!

The bacon in America tends to be more streaky. But that's because it's traditionally cut from a different part of the pig, it's combination of meat and fat from the belly of the pig, which gives it the streaky look.

English Bacon (or Danish bacon) is cut from the loin back of the pig, with the added fat surrounding the meat.

Then you've got Canadian bacon which is a bit like English bacon but without the added fat.

A handy visual guide below (American on top, Canadian left, English bottom):

 

[DotCommunist]

canda: keeping it round

 

[skyscraper101]

As far as crispiness goes, I've found in US restaurants they love to make it very crispy, which personally I don't like as it seems like overkill and takes away all the succulence and body reducing it to nothing. I prefer bacon to be more juicy and chewy.

 

[Orang Utan]

I only like a bit of crisp as i like a chewy rind (not that you get much of one these days )

 

[SpookyFrank]

is it true that they only have very crispy streaky bacon in the US? that will not do for breakfast!

And for a nation that's actually about 40% German their sausages are terrible too.

 

[DotCommunist]

yeah, they're the wurst

 

[danny la rouge]

:groan:

 

[skyscraper101]

A couple of words that kept catching me out when I moved to america were 'broiled' (grilled) and 'patty' (burger), although burger is also used when describing a 'patty' in a bun.

I kept seeing massive signs for 'broiled burgers' and misreading it for 'boiled burgers' and thinking...eugh. Or ewww in American.

 

[Crispy]

yeah, they're the wurst

bravo

 

[Mrs Miggins]

That Canadian bacon is pretty nasty.
It's more like UK processed ham than bacon.

 

[skyscraper101]

It always looks too suspiciously like gammon to me to ever consider trying it in place of bacon.

 

[Mrs Miggins]

It always looks too suspiciously like gammon to me to ever consider trying it in place of bacon.

It's just very over-processed....I think it would be all right in a sandwich but I don't like it for breakfast.

I can never quite decide whether I like American crispy bacon or not. They seem to cook it until it's so hard it's almost like bacon flavoured cardboard! Thinking about it, I do tend to avoid it so there's my asnwer

Apart from that, I love American breakfasts! It's the choices....all those choices...!

 

[keybored]

After reading the thread I can conclude that Americans really could care less about the topic.

 

[Glitter]

Is a skillet specifically a heavy frying pan? (I've got a solid metal one that you can put in the oven, eg to make tarte tatin :embarrassed: ).

I went on a cooking class once and got laughed at for calling my tarte tatins pies.

I must be common