|
oliver sudden
|
 |
« Reply #480 on: 13:11:32, 13-09-2007 » |
|
Wouldn't elbow imply a bent bit between two other bits?  Crust, yes, but that's not specifically the Brotendstück... heel is indeed what LEO gave me for Knust, but the only problem for me there is that I've never used that word. Is this a sign of me having grown up as a prepackaged and often presliced nice regular square predictable loaf person? (I'm sure you can work out for yourselves which adjectives are supposed to apply to me and which to the bread.) |
|
|
|
|
Logged
|
|
|
|
|
BobbyZ
|
|
« Reply #481 on: 15:10:49, 13-09-2007 » |
|
Another nice dialect topic is the word for the end of a loaf of bread. -- anyone know any others?
Our family ( Londoners ) always called it the "knobbler". But only a proper loaf, not processed sliced bread. |
|
|
|
|
Logged
|
Dreams, schemes and themes
|
|
|
|
harmonyharmony
|
|
« Reply #482 on: 15:30:33, 13-09-2007 » |
|
I've never used that word. Well you could start... We always referred to the end-bits collectively as 'the crusts', while the 'normal' crust on each slice were referred to as 'crusts'. I only started using the word 'heel' after reading it in a couple of cookery books and quite liked it. I'm having tagliatelle carbonara tonight. |
|
|
|
|
Logged
|
'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
|
|
|
oliver sudden
|
|
« Reply #483 on: 15:50:40, 13-09-2007 » |
|
Without cream I hope.  |
|
|
|
|
Logged
|
|
|
|
|
time_is_now
|
|
« Reply #484 on: 16:06:37, 13-09-2007 » |
|
We always referred to the end-bits collectively as 'the crusts', while the 'normal' crust on each slice were referred to as 'crusts'. Same here. And did your grandma used * to tell you that you had to eat the black crusts from the top of the loaf otherwise you wouldn't get a hairy chest when you grew up? Oh no, it's that horrible spelling conundrum again. George, help!!! |
|
|
|
|
Logged
|
The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
|
|
|
|
MabelJane
|
|
« Reply #485 on: 22:15:16, 13-09-2007 » |
|
And did your grandma used* to tell you that you had to eat the black crusts from the top of the loaf otherwise you wouldn't get a hairy chest when you grew up?
Yup. That's why I have such a luxuriantly hairy chest. |
|
|
|
|
Logged
|
Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
|
|
|
|
martle
|
|
« Reply #486 on: 22:35:31, 13-09-2007 » |
|
|
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
oliver sudden
|
|
« Reply #487 on: 22:39:37, 13-09-2007 » |
|
And did your grandma used* to tell you that you had to eat the black crusts from the top of the loaf otherwise you wouldn't get a hairy chest when you grew up?
Yup. That's why I have such a luxuriantly hairy chest. What went wrong with me then? One girl asked me a couple of months ago if I waxed!  |
|
|
|
|
Logged
|
|
|
|
|
George Garnett
|
|
« Reply #488 on: 22:49:15, 13-09-2007 » |
|
I've been accused of waning in similar circumstances, never waxing though.
|
|
|
|
|
Logged
|
|
|
|
|
martle
|
|
« Reply #489 on: 22:59:42, 13-09-2007 » |
|
George, |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
harmonyharmony
|
|
« Reply #490 on: 23:06:06, 13-09-2007 » |
|
Without cream I hope. I'm afraid that the recipe that I use prescribes cream. It comes from a friend of mine who spent a year in Florence. Apparently it's how the family matriarch with whom he stayed used to cook it. I don't go in for authenticity really but it's such a nice meal it seems a shame to tinker!
And did your grandma used* to tell you that you had to eat the black crusts from the top of the loaf otherwise you wouldn't get a hairy chest when you grew up?
Yup. That's why I have such a luxuriantly hairy chest. What went wrong with me then? One girl asked me a couple of months ago if I waxed! I think that it's good to have either a smooth or a hairy chest. Mine is just a bit pathetically spotted with a few wiry hairs, as if it couldn't quite be bothered. I've always eaten my crusts ever since I was little, so that can't be it... |
|
|
|
|
Logged
|
'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
|
|
|
martle
|
|
« Reply #491 on: 23:09:42, 13-09-2007 » |
|
I think that it's good to have either a smooth or a hairy chest.
Phew! I was getting worried there.  |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
harmonyharmony
|
|
« Reply #492 on: 19:38:08, 16-09-2007 » |
|
Tonight, I'm reheating a beef dahi wahla which I made and froze on Tuesday. It's a really simple curry with a marinade of ginger, onion, garlic, tomatoes, a few spices, and yogurt. You then cook it for a bit, add some spices and cook it until the beef is ready. Really really easy.
I'm serving it with some rice and a bit of mini gem lettuce dressed in yogurt and lemon juice.
|
|
|
|
|
Logged
|
'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
|
|
|
Morticia
|
|
« Reply #493 on: 12:59:21, 19-09-2007 » |
|
Brrrr, it`s soup weather. I now have a cauldron of minestrone quietly burbling away on the stove, wafting out wonderful smells. Now all I have to do is keep my paws off it until it`s done.  While I`m here ..... I recently discovered that something my mother used to refer to as `pot herbs` is actually a mix of swede, parsnip and turnips. I had always assumed it was, erm, herbs  Anyone else come across that expression? |
|
|
|
|
Logged
|
|
|
|
|
martle
|
|
« Reply #494 on: 13:20:21, 19-09-2007 » |
|
Hmm. That's interesting, Mort. A bit like the assorted non-meat innards of a pastie? OChef doesn't seem too helpful... http://www.ochef.com/494.htm |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
