Americans: why don't you use kettles?

[Mogden]

Hey man, don't knock the brassicas!! I love them all. If I could only have one type of meat and one type of veg for the rest of all time it would be pork and brassicas

 

[littlebabyjesus]

Or you can just put the sprouts in the bin and have some more lovely broccoli.

To everyone else, all the nice people on the thread, stir-fried sprouts with chilli and garlic is great. Honest.

 

[littlebabyjesus]

Hey man, don't knock the brassicas!! I love them all. If I could only have one type of meat and one type of veg for the rest of all time it would be pork and brassicas

*Lifts cheek.*

*parp*

 

[maomao]

Hey man, don't knock the brassicas!! I love them all. If I could only have one type of meat and one type of veg for the rest of all time it would be pork and brassicas

Generally a brassica fan but sprouts, cauliflower and bok choy can fuck off.

 

[littlebabyjesus]

Cauliflower is an underrated veg. Can be grown all year round in the UK, so frankly it's antisocial not to eat it. But its unfashionability keeps the price down.

 

[Mogden]

Generally a brassica fan but sprouts, cauliflower and bok choy can fuck off.

*covers bok choy's ears*

Choi sum is my all time favourite.

 

[twentythreedom]

someone should invent coffee bags

The future has arrived my friend I had one recently, made a great brew. It was like a big teabag but made of coarser paper, closer to standard coffee filter paper. Dunno why coffee bags aren't just as popular as teabags tbh, they make as much, if not more, sense tbh. Making just one cup of decent coffee can often be a PITA - single hit bags ftw

 

[littlebabyjesus]

More successful than instant tea.

 

[twentythreedom]

Cauliflower is an underrated veg. Can be grown all year round in the UK, so frankly it's antisocial not to eat it. But its unfashionability keeps the price down.

Some sickos make pizza base with it, I've heard. WTAF is that about?

 

[twentythreedom]

More successful than instant tea.

For sure, but most things are

 

[Vintage Paw]

Brussels sprouts are

Cabbage can fuck right off though.

 

[danny la rouge]

Griddles are generally cast iron with ridges (and can be circular, square or rectangular) to allow for "branding" but they can also be flat, see industrial kitchen planchas. It's generally a flat-ish surface for cooking food directly.

This is like the griddles I grew up knowing:

The one my Mum had was round, but similar. Flat, with a raised rim. She used it for pancakes ("drop scones"), tattie scones, and soda scones etc.

My granny called hers a girdle. I'm not sure if that was a dialect thing, or just her. She got a lot of words wrong. (She once announced in the local shop: "I always said I'd never do it, but I've finally given in. I've joined the IRA".

She meant WRI).

I'd never seen one with ridges until I'd left home. They'd have been no use for soda scones. I think of griddles proper as being flat, and the ridged ones as a modern fad. That said, I only have a ridged one myself. I do the scones on a frying pan.

 

[Mogden]

This is like the griddles I grew up knowing:

The one my Mum had was round, but similar. Flat, with a ridge. She used it for pancakes ("drop scones"), tattie scones, and soda scones etc.

My granny called hers a girdle. I'm not sure if that was a dialect thing, or just her. She got a lot of words wrong. (She once announced in the local shop: "I always said I'd never do it, but I've finally given in. I've joined the IRA".

She meant WRI).

I'd never seen one with ridges until I'd left home. They'd have been no use for soda scones. I think of griddles proper as being flat, and the ridged ones as a modern fad. That said, I only have a ridged one myself. I do the scones on a frying pan.

Welsh cakes or drop scones griddle. They're circular with a handle over the top. Silverwood make them but they're about 50 quid and cast alu I think rather than iron.

 

[danny la rouge]

Welsh cakes or drop scones griddle. They're circular with a handle over the top. Silverwood make them but they're about 50 quid and cast alu I think rather than iron.

Yeah, I've seen those. Like the ones used on old fashioned ranges or open fires. An old guy I used to know when I was a kid had an old black range cooker. He had that type. And an earth floor.

I've told my kids that, and they find it amazing that they are related to people who remember earth floors.

 

[Vintage Paw]

God, using an Aeropress would be a right faff without a kettle.

 

[xenon]

Brocoli is shit. Tolerable at best. Trufax.

 

[xenon]

Brussels sprouts are

Cabbage can fuck right off though.

Cabbage is great. Red, green, white, black... Well is all good. Saurkraut is a 'super food'

 

[Orang Utan]

Cabbage, sprouts, broccoli - all tasty

 

[littlebabyjesus]

Green cabbage soaked in lots and lots of gravy.

Reminds me of school dinners, but in a good way.

 

[Mogden]

I had sauerkraut last night. Even pickled brassicas are ace.

 

[SpookyFrank]

Another thing that the Americans on here need to explain: calling main meals entrees - what the fuck?

They don't understand starters. They generally want everything put in front of them at once IME.

 

[iona]

Welsh cakes or drop scones griddle. They're circular with a handle over the top. Silverwood make them but they're about 50 quid and cast alu I think rather than iron.

I remember making drop scones on one of those when I was a kid, it'd been handed down through my Granny's family. Probably still around somewhere but we use a frying pan now.

 

[Miss Caphat]

God, using an Aeropress would be a right faff without a kettle.

Look how ridiculously complicated it is! Whoever's in the picture must be some sort of genius!

 

[Maltin]

They don't understand starters. They generally want everything put in front of them at once IME.

In my experience, this isn't normally true. Most places serve appetizers before the main meal. I am sure I have had an appetizer served at the same time as a main in the US but I have also experienced this in other parts of the world, including England.

Dunno why they still refer to the main course as entrees though.

 

[Vintage Paw]

Look how ridiculously complicated it is! Whoever's in the picture must be some sort of genius!

But how did they heat the water in that silly little spouty thing, eh? Eh?

 

[Miss Caphat]

But how did they heat the water in that silly little spouty thing, eh? Eh?

on the stove. that little spouty thing is also called a kettle

 

[farmerbarleymow]

The Subway smell/container thing is probably cos it's waxed paper that is usually to wrap the subs and I'd hazard a guess that the cardboard round your frozen Greek bits was waxed too.

Frozen Greek bits?

 

[gosub]

Oh good grief! After squashgate this thread took off and I couldn't face it on my tablet but I've just tackled it on the PC.

Right then *cracks knuckles*

Griddles are generally cast iron with ridges (and can be circular, square or rectangular) to allow for "branding" but they can also be flat, see industrial kitchen planchas. It's generally a flat-ish surface for cooking food directly.

Grilling and frying may be usually interchangeably when using a frying pan. A frying pan that is deeper is a saute pan as saute is French for jump so when the chefs do that fancy pants shuffle and toss the food up into the air while in the pan, you really need deep sides. Saute pans also usually come with lids, frying pans do not and to this day I can't imagine what people fry that requires a lid.

A grill/broiling pan is something you stick under a grill/broiler.

However!!! Having worked in a cookshop I can confirm that the term is used for the cast iron ridged pans too so upon being asked for one I used to clarify by asking, "The one that goes under a grill or the one you put stripy marks on your steak in".

Had to get that out.

I too want to try poutine.

The Subway smell/container thing is probably cos it's waxed paper that is usually to wrap the subs and I'd hazard a guess that the cardboard round your frozen Greek bits was waxed too.

And tea from loose leaf tastes tremendously different to that of tea bag tea. That's like saying I can't taste the difference between Bells and Jura.

Ahhhh that's better.

Add water for tea must be boiling (even having the milk in the cup before the water works in the tea leaves fucks with the flavour) and water for coffee should not be boiling - brings flavour from the beans you don't want. And this thread is getting somewhere.
Skillet pass are indeed just for searing stripes by people with too much room in their kitchen cupboards

 

[Mogden]

Add water for tea must be boiling (even having the milk in the cup before the water works in the tea leaves fucks with the flavour) and water for coffee should not be boiling - brings flavour from the beans you don't want. And this thread is getting somewhere.
Skillet pass are indeed just for searing stripes by people with too much room in their kitchen cupboards

And freshly drawn water. I can taste reboiled water and that means when the kettle clicks off or whistles you use it then, not after a succession of boil agains.

 

[izz]

a massively parallel processing appliance? * - it will never catch on


* a VERY niche data geek reference

I got it. I used to quite enjoy a spot of massively parallel processing.