Tartar Sauce is the best dipping sauce for fries, but only when eating fish & chips.
I needed some tee nuts a few years back and none of the local hardware or big box stores knew what they were. Finally found them at a specialty woodworking store.
But a Kaiser blade, some folks call it a sling blade, I call it a Kaiser blade, is not the same thing as what is being referred to as a grass whip.
Kaiser Blade – Heiman Fire Equipment
Carl even describes it pretty well in the movie.
In Dutch we call it appelstroop, or Apple treacle. Best served with Limburgish cheese (the smelly stuff)
Yeah. There’s often a squeezy bottle of ketchup out or, if not, sachets behind the counter. And have been all my life too.
I’m still not entirely clear what apple butter is (I’ve never actually tried apple sauce, either, though we do have that, assuming it’s the same as the type in the US). Is it used like butter, like peanut butter or something else?
Speaking of things the clerk never heard of! To me (American), a sachet is a little bag full of dried rose petals and whatnot, that ladies keep in their underwear drawer.
This probably won’t mean much to anyone but Australian readers. Wine in a box here is called a cask.
I was in a store and asked “where are your cask wines?”
He had no idea what I was talking about. I think the current generation drink less than we do.
The other one was a cultural problem. I was staying in a serviced apartment in Virginia and was visiting a 7/11 (or equivalent).to buy breakfast stuff. I asked where the butter was. I emphasized the “r” in butter, because I knew that’s what Americans did compared with us. What I didn’t know was that in the US it is more pronounced more like “budder.”
There was no way I could make her understand, until I described I wanted a milk based product that I wanted to spread on toast. No-one’s fault, just different cultures.
Huh. I did not know that (as an American), but that does seem to be the dictionary definition. I’ve always just thought of it as a small container of something, typically I would use it as a cooking term, like to put a bunch of herbs and spices in a sachet mate of cheesecloth, to impart flavor to your soup or stew and be easily removable at the end of the cooking time. Dictionary.com (American Heritage) only gives your definition, but Merriam-Webster online does give the more general “a small bag or packet” as the primary definition and then the perfumed bag one to scent clothes or linens. Somehow, I have gone 46 years of life without encountering a sachet in this context. I had no idea perfuming drawers was a thing, but I don’t really keep any of my clothes in drawers.
I’ve heard of the cooking type sachet and the keep your clothes smelling nice sachet and even the silica gel sachet - but never a ketchup sachet. I’ve only heard those called “packets”
It’s more like peanut butter than like butter. It’s more like jam than like peanut butter, too, because it’s very sweet. The consistency is maybe a bit like oatmeal, but not at all lumpy. Except it’s just ground apples that have been cooked down to a thick sweet paste.
FWIW, you can find the little familiar packages of condiments as “packets”, “packages”, or “sachets” on Amazon. “Sachet”, with this meaning, is rare in the various dialects of North American English.
Oh, you mean a bouquet garni.
I know what a bouquet garni is, but I, as I use the words, I usually refer to that as such without a sachet. A typical bouquet garni I make with herbs and then use a sprig of parsley or string to tie it together, no cheesecloth. It looks like there is no distinction made with dictionary definitions, so it may just be me. I also think of a bouquet garni to be a certain collection of herbs, while a sachet can contain any sorts of herbs and spices, or even just spices. Like you can buy pho spices in a sachet, but I wouldn’t call that a bouquet garni.
Sorry, I don’t mean to keep using words that aren’t common in the US, but I seem to do it a lot! Of course you wouldn’t really ask for a sachet of ketchup anyway, you’d just ask for some ketchup.
I use it as a jelly or jam on toast, English muffins, bagels, etc. It’s also very good on top of cottage cheese.
Thanks all. I might try making some - have an apple tree that’s given a ton of cooking apples.
A much-retold story in my family was my father’s tale of stopping at a small convenience store for a few items. Arriveing at the checkout counter, the young woman behind it asked “Will there be anything else?” As the milk was kept in a cooler behind her, he replied “Also a half-gallon of milk, please.”
Her response was a deeply puzzled look. He said “Milk - I’d like a half-gallon”. Another profoundly baffled stare. He finally pointed and said, slowly and with emphasis, “I would like a half-gallon of milk.”
She followed his pointing finger, and at last light dawned: “Oh, you mean the big quart!”
It’s used like butter in the sense that it goes on bread. This picture may be helpful.
https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco/k%2FPhoto%2FRecipes%2F2020-09-How-to-make-the-best-homemade-apple-butter%2Fht-apple-butter-step-10
I’m sort of in love with the term now, and will be trying it out next time I go through the McDonald’s drive-through. Presumably the Brits pronounce the “t”, as in buffet and fillet?
No t at the end, stress on the first syllable. And we don’t pronounce the t if buffet when it’s the food kind, but we stress the first syllable.
McDonald’s is the one time we say fillet more like the Americans do, dropping the t.