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Americans: why don't you use kettles?

There was an American microwaving water in the kitchen this morning and I thought of this thread, but it turned out both the kettles were broken. She was drinking tea too.
 
Squash is just another name for cordial innit
No - cordial is more likely to be highly concentrated, and it usually contains fruit extracts, sugar, water, and something to prevent it fermenting that's all.

Now I'm confused.
First, the juice is extracted, and concentrated for easy carrying and long storage life, but that's far too expensive to just dilute back to the strength it began at, so you (the manufacturer) dilute it with lots of water, which is one of the cheapest bulking agents.

It looks boring (unless it's blackcurrant, which is naturally highly coloured), so you usually add colouring - natural or artificial - as much as you think will be needed to persuade children to drink it.

Of course, it's still sour and quite thin tasting, so a lot of sugar or sweetener is added, often along with malic acid and/or citric acid to make it tangier. Flavourings may also be added.

The bottle of high (50%) juice squash in my hand contains more than a whisper of fruit - the cheapest brands and most widely used in the 1970s contained less than 10% of comminuted fruit. By the time you put that in your glass and dilute it up to 1:10 for drinking, it's hardly more than adjustably sweetened water with a large helping of illusion.
 
nope, same thing where i'm from
Higher quality squash tends to be very similar to cordial (with a slightly stickier syrup base than squash usually has), and is sometimes labelled as cordial - generally lime or blackcurrant.

Not the same thing though; you probably wouldn't get away with using undiluted squash instead of cordial/syrup in a cocktail.
 
squash sounds posh to me cos i associate it with tennis
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Higher quality squash tends to be very similar to cordial (with a slightly stickier syrup base than squash usually has), and is sometimes labelled as cordial - generally lime or blackcurrant.

Not the same thing though; you probably wouldn't get away with using undiluted squash instead of cordial/syrup in a cocktail.
i've just said: THEY ARE THE SAME THING WHERE I'M FROM AND AS FAR AS I'M CONCERNED.
i don't need your wiki regurgitating to convince me otherwise :p
 
I'm not afraid to buck trends and go against the crowd. Unlike some SHEEPLE. :D

I don't like tea. Cheese then beans (I use cold beans - WHAT OF IT?). Breakfast, dinner, tea, supper. I like coffee creamer, sugar in my coffee, I like instant coffee (some of them, anyway). Cold custard is nicer than warm/hot custard. I pronounce Lieutenant the way it's spelled, which is one of the few things I'm completely in agreement with you right-thinking Americans about when it comes to language (where the fuck is the F supposed to come from?). And it's 'spag bog' not 'spag bol' because that's how my dad used to say it so them's the rules :mad:

Pickled onions are horrible though :p

Jesus fucking wept. You are more wrong than wrong thing that has gone very badly.
 
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