Americans: why don't you use kettles?

[wtfftw]

Flaccid bacon.

 

[farmerbarleymow]

noooooo. all you eat is streaky bacon and you overcook it until it's crispy

Bacon should always be cooked until it is crispy. Nowt worse than flacid undercooked bacon, with elastic fat.

 

[Orang Utan]

Rind is good but seems to have gone out of fashion. What I can't stand is the soggy bacon you often get with a FEB. My mum used to (disparagingly) call it 'English bacon' so I always thought proper crispy bacon was a Scottish thing.

Your soggy is my juicy

 

[Orang Utan]

Bacon should always be cooked until it is crispy. Nowt worse than flacid undercooked bacon, with elastic fat.

I don't agree - I like it still to be pink and not all dried out

 

[maomao]

Your soggy is my juicy

Your juicy sounds more like my flaccid and greasy tbh.

 

[farmerbarleymow]

I don't agree - I like it still to be pink and not all dried out

That is, you like it to be raw.

 

[wtfftw]

Ew. I want to ramp up my flaccid and limp mentions.

 

[Orang Utan]

That is, you like it to be raw.

Not at all - just not crispy unless it's in bits in a salad

 

[maomao]

Secret to good bacon is cooking it very quickly and flipping a lot so it crisps up without drying out.

 

[Yuwipi Woman]

but that's iced tea - and so presumably contains caffeine.

Doesn't have to be tea. I've seen most fruit flavors too.

 

[8den]

yes, you're clearly hip to Americans trends in beverages


a) Snapple hasn't been popular since the late 90's
b) nobody has drank Tang since the 70's and it's nothing like Squash

Well retro innit.

anyway, we've been through this all before. what it's actually closest to is actual concentrated fruit juice syrups you can buy here (but hardly anyone does) or frozen concentrated juice which more people buy but still not many.

I think (think) that the popularity of cordials/squash in the UK/Ireland V America is that getting access to good fruit juice is a relevantly recent phenomena. I remember visiting relatives in the states and juice was freshly squeezed pulp and everything. While at home if you got orange juice or apple juice it was those horrible "made from concentrate" (basically) one step up from squash. (For reference see the Fawlty Towers episode Waldorf Salad, where what kicks the whole thing off is a demand for fresh orange juice).

I don't if its because fresh juice was more expensive over here, or that in general supermarkets didn't carry a decent range of fresh juice until relevantly recently.

On a aside does anyone remember how you used to get that orange juice concentrate in a tin or powder, and add water to dilute them?

 

[8den]

some bottles of squash, recently...

that'd be about the range in a small-to-medium supermarket.

Well that settles that.

Going from left to right. Own brand squash, then you have robinsons concentrated, ribenea etc and then at the very end the posh in a glass cordial range.

The defence rests m'lud cordial is clearly more posh than squash.

 

[littlebabyjesus]

On a aside does anyone remember how you used to get that orange juice concentrate in a tin or powder, and add water to dilute them?

Yeah, I remember that. It's what we had at home. Not a powder, but a liquid, I think. It's actually more carbon-footprint-friendly to make concentrate and transport it like that.

 

[Rebelda]

more posh than squash.

That has a good ring to it. I might start saying it

 

[Orang Utan]

Well that settles that.

Going from left to right. Own brand squash, then you have robinsons concentrated, ribenea etc and then at the very end the posh in a glass cordial range.

The defence rests m'lud cordial is clearly more posh than squash.

those ones on the right didn't exist when i was a kid.

 

[Miss Caphat]

Well retro innit.




I think (think) mind you that the popularity of cordials/squash in the UK/Ireland V America is that getting access to good fruit juice is a relevantly recent phenomena. I generally remember visiting relatives in the states and juice was freshly squeezed, while at home if you got orange juice or apple juice it was those horrible "made from concentrate" (basically) one step up from squash. (For reference see the Fawlty Towers episode Waldorf Salad, where what kicks the whole thing off is a demand for fresh orange juice).

I don't if its because fresh juice was more expensive over here, or that in general supermarkets didn't carry a decent range of fresh juice recently.

On a aside does anyone remember how you used to get that orange juice concentrate in a tin or powder, and add water to dilute them?

fresh squeezed orange juice still costs a fortune here. Unless you do it yourself. That "fresh" orange juice sold in cartons in the grocery store is often a concentrate mixed with water meant to fool consumers. The more expensive stuff supposedly is not, but I'm not sure of their methods.

I think you're on to something - oranges from what I know are a pretty fragile crop, susceptible to rot, mold, bruising, and probably other things. Given that we have less of a journey from where the oranges are grown (Fla, California, Mexico) we still can get some fresher juice, but a lot is made near the source and processed as concentrate or processed as "juice"

...just did some research of how bottled orange juice is made and...ew, but not surprising
http://articles.mercola.com/sites/a...ificially-flavored-to-taste-like-oranges.aspx

anyway, more research seems to suggest that the point I was trying to make - that oranges grown in Europe are probably not treated the same way US ones are treated, and the shipping may be more expensive, etc...
and found out, aha! Spain uses a different process and actually produces something close to "real" orange juice whereas the US brands for the most part do not

http://www.culturespain.com/2012/08/05/spanish-orange-juice-the-best-in-the-world/


I realize some of the above post doesn't make much sense but the main point is that American "juice" is mainly processed at the source to be something resembling fresh juice, whereas this seems not to happen in Europe, or that they use a cleaner process but probably much more expensive one to get something closer to real juice.

 

[Miss Caphat]

Doesn't have to be tea. I've seen most fruit flavors too.

those are different though because it's just artificial sweetener mixed with liquid flavoring, and not a boiled down juice/flavor/sugar syrup.

 

[kittyP]

Bacon should always be cooked until it is crispy. Nowt worse than flacid undercooked bacon, with elastic fat.

With back bacon, I like it to have crispy fat and juicy flesh.
As maomao (I think) said, it needs to be cooked quickly on a high heat to get that.

 

[peterkro]

fresh squeezed orange juice still costs a fortune here. Unless you do it yourself. That "fresh" orange juice sold in cartons in the grocery store is often a concentrate mixed with water meant to fool consumers. The more expensive stuff supposedly is not, but I'm not sure of their methods.

I think you're on to something - oranges from what I know are a pretty fragile crop, susceptible to rot, mold, bruising, and probably other things. Given that we have less of a journey from where the oranges are grown (Fla, California, Mexico) we still can get some fresher juice, but a lot is made near the source and processed as concentrate or processed as "juice"

...just did some research of how bottled orange juice is made and...ew, but not surprising
http://articles.mercola.com/sites/a...ificially-flavored-to-taste-like-oranges.aspx

anyway, more research seems to suggest that the point I was trying to make - that oranges grown in Europe are probably not treated the same way US ones are treated, and the shipping may be more expensive, etc...
and found out, aha! Spain uses a different process and actually produces something close to "real" orange juice whereas the US brands for the most part do not

http://www.culturespain.com/2012/08/05/spanish-orange-juice-the-best-in-the-world/


I realize some of the above post doesn't make much sense but the main point is that American "juice" is mainly processed at the source to be something resembling fresh juice, whereas this seems not to happen in Europe, or that they use a cleaner process but probably much more expensive one to get something closer to real juice.

I lived next door to an Orange orchard in NSW and yes I'm that person who lived just on oranges for six weeks.Ripe oranges are not what you may think they are green even when ripe,it's only when exposed to ripening gas and waxing they appear the orangish colour we are all familiar with.The picked fruit look nothing like the things you see in the supermarkets.

 

[kittyP]

I lived next door to an Orange orchard in NSW and yes I'm that person who lived just on oranges for six weeks.Ripe oranges are not what you may think they are green even when ripe,it's only when exposed to ripening gas and waxing they appear the orangish colour we are all familiar with.The picked fruit look nothing like the things you see in the supermarkets.

I think it depends on the type of orange.
Some oranges are orange when ripe on the tree.

 

[Miss Caphat]

yeah, I was going to say I know I've seen countless pictures of orange trees with orange oranges on them...

 

[Miss Caphat]

maybe Australian oranges are greener?

 

[maomao]

They're not oranges, they're 'greens'.

 

[trashpony]

I've driven through orange orchards in California. The oranges are orange.

 

[etnea]

We get green oranges in spring here and they are by far the yummiest oranges. I think they are a different type of orange.
This thread has me slightly scared of impending move to canada and kettle options.

 

[farmerbarleymow]

On a aside does anyone remember how you used to get that orange juice concentrate in a tin or powder, and add water to dilute them?

I remember that too - used to be able to buy it in what was the 80s equivalent of a pound shop today. The one I liked a lot was the apple one - it was probably full of chemicals along with the dehydrated apple juice, but that was part of its charm.

 

[Santino]

Can Bostonians not tell their arse from their elbow?

 

[dilute micro]

I've driven through orange orchards in California. The oranges are orange.

Some oranges are orange under certain conditions.

"In the United States, oranges grown in early spring or ones that are grown in late fall turn orange naturally. Ones that only see the height of summer are usually green. To make it even more frustrating for farmers, oranges that have killed off their chlorophyll can green up once again by sucking the chlorophyll out of the leaves around them like small, tasty vampires. Since most people associate green fruit with unripe fruit, most green oranges in the United States and Europe have to be colored to be sellable. In some cases they are exposed to ethylene gas, which breaks down chlorophyll. Some are shocked with cold, or covered in wax. Some are scrubbed down with detergent and some are just dipped in dye. Anything for a sale."



http://io9.com/everything-you-know-is-wrong-oranges-aren-t-orange-1097312640

 

[Yuwipi Woman]

Can Bostonians not tell their arse from their elbow?

You'll have to ask Miss Caphat. I'm not from Boston.

 

[DotCommunist]

crispy bacon, but not so crisp its lost all chewiness.

so a little flaccid. Just so long as the suasages are of sufficient girth