[QUOTE=Capt. Ridley’s Shooting Party]
Vimto’s not normally fizzy, it’s usually sold as a cordial in a big bottle (I’ve never seen a small bottle of Vimto). You can get cans of it that are carbonated, though.
[/QUOTE]
They sell it in those small juice cartons, as well, now. It’s funny, though: as a kid in the 70s, I only ever saw Vimto as a fizzy drink – I don’t remember seeing the cordial at all. Not, to be honest, that I’ve ever payed that much attention to it. It tastes nasty, and it’s an anagram of vomit. How it’s survived a hundred years, I can’t imagine.
[QUOTE=twickster]
Since I didn’t actually figure out what they were till a few days ago, I had never been clear where the boiling came in. I think I was imagaining that they were boiled as a finishing touch. Some candies get dipped in chocolate, and some candies get … boiled. Which is why it seemed so freakin’ odd, and why I couldn’t figure out what they were in “real” (American) candy.
[/QUOTE]
I see where you’re coming from. By and large, though, if sweets need a finishing touch, we generally just deep-fry the fuckers.
[QUOTE=GorillaMan]
There also tends to be a lonely bottle of it in the drinks cabinet of little old ladies. Ones where everything is covered in dust except the sherry.
[/QUOTE]
And the ratafia…
I’m sorry, but cauliflower cheese just sounds horrid to me. (I’ve wanted to say that for years)
[QUOTE=Usram]
It is, but in the Cold Comfort Farm context it seems to be referring to German wine. Hock, in that sense, is a slightly old-fashioned term, usually meaning a particular kind of wine. Other German varieties such as Riesling or Mosel are not usually labelled “Hock”.
[/QUOTE]
“Hock” is short for Hochheim am Main, one of the major wine towns of the Rhein Valley. It’s a regional appellation for wine, much like Burgundy, Sonoma Valley, or Champagne.
[QUOTE=Steve Wright]
I quite like dandelion and burdock.
And Vimto … ah, yes, Vimto. For the benefit of our uninitiated US cousins, Vimto is a fruit-flavoured fizzy drink. Not any specific fruit, you understand. Just … fruit. Possibly the sort of fruit that grows around Chernobyl these days.
[/QUOTE]
Azzermarreroffact you could at one time buy draught Vimto in yer actual battle cruiser.
Nuffink like a few guzzles of Vimto followed by a ruby
One of the stores around here used to have Vimto in a can, although it contained what looked like Arabic writing on the sides. I was close to perfecting a pretty decent mixed drink shot with it when they stopped carrying it altogether. Rum, Vimto and Alize.
[QUOTE=Really Not All That Bright]
Liebfrau is still around, isn’t it? It was in the early 90s, anyway.
[/QUOTE]
It’s still around, but it had a unique place in the growth of wine consumption in Britain. In the seventies, drinking Liebfraumilch was considered rather sophistictaed. Nowadays, we laugh at our fondness for Blue Nun et al. We realise now that the sickly sweet stuff the Germans sold us in the 70s wasn’t exactly their best, but we didn’t know any better at the time.
[QUOTE=WotNot]
They sell it in those small juice cartons, as well, now. It’s funny, though: as a kid in the 70s, I only ever saw Vimto as a fizzy drink – I don’t remember seeing the cordial at all. Not, to be honest, that I’ve ever payed that much attention to it. It tastes nasty, and it’s an anagram of vomit. How it’s survived a hundred years, I can’t imagine.
[/QUOTE]
I’ve only really met it in cans.
It is possible, I suppose, that it eats through the cans, goes flat, and has to be stored in bottles or cartons afterwards. (Though that begs the question of why it has to be stored at all … )
[QUOTE=Usram]
It’s not cheese, it’s pieces of cauliflower in a cheese sauce. Confusing name, I admit.
[/QUOTE]
I figured that much–don’t you all call macaroni and cheese, macaroni cheese? It (the cauliflower cheese) just sounds icky–I hate cauliflower (I know of no other food that disintegrates in your mouth quite the way cauliflower does)–covering it with cheese only ruins the cheese, IMO…
Other than that, I like British food (for the most part).
[QUOTE=Elendil’s Heir]
There’s counseling available for that, you know.
[/QUOTE]
Bah! I like Yorkshire pudding and roast beef. I like scones with clotted cream and crumpets, lamb stew, and pud (I don’t like Spotted Dick, though). I like bangers and mash and all manner of cheese. I’ve never had curry, though.
British cooking has come a long way. Perhaps not far enough, but I’ve never gone hungry when in the UK. Now, if only we could convince them to put lots of ice in their cold drinks–I’ll bet even barley water tastes better over ice.*
*see the neat way I wrench this back on topic? No thanks necessary.
