“Raw milk” (the official term) is unpasteurized and unhomogenized.
Can I have the recipe? I love corn bread, except it’s a bit “gritty” for my taste.
My mother used to make egg-bread, usually for Easter, with baked eggs, and it had nothing to do with corn bread.
Now I want to make egg bread, encrusted with milled nuts and honey. Bakeries use sugar glazing and jimmies now, totally tasteless.
(Does anyone have a recipe for Mediterranean Easter bread made with whole grain flours?)
In the UK we use white potatoes to distinguish them fromred potatoes
It’s getting harder and harder to find my preferred kind of soap. I had to ask the last time I went shopping, and it was explained to me that they’re going to stop carrying it because the only customers who buy it are, um, old. The employee’s tact and reluctance to use the “o” word was actually amusing. When I asked her about my preferred brand of toothpaste and got the same explanation, I got her to laugh by responding with, “Right. What about moth balls? Have you got any of those?”
Never heard of any of those expressions. Here they’re paper clips, potatoes, and buttermilk.
I’ve never heard “Gem clip,” and I thought ALL potatoes were Irish.
When I hear “Irish potatoes”, I think very small potatoes (about the size of a golf ball, maybe a bit larger), probably with red skin, boiled, and served with parsley. I’m not sure if that’s a standard term for that recipe, but for whatever reason that’s what I think.
‘White Potatoes’ usually refer to Irish White potatoes. They are firm fleshed with light tan skin. Traditionally they were used for potato chips because they held together well after being sliced thinly. Any white fleshed brown/tan skinned potato might be called a White though. Irish potatoes as a dish seem to be just about anything containing potatoes.
Are any rollers actually deliberately heated, or do they just emit steam during use because they’ve been coated with water (to reduce sticking) and they get hot due to contact with hot/fresh asphalt?
Unrelated: on cars/trucks it’s still standard to refer to the wall between the engine compartment and the driver as a firewall, despite the absence of exposed flame that used to be used for heating a boiler to make steam.
I’d have guessed that Irish potatoes were the standard brown skinned baking potatoes, but mainly because my wife has her Peruvian potatoes. since she uses that phrase, it’s an easy jump to imagine what an Irish potato would be, even if I’ve never heard/used the term.
I must be more out of it than the OP–I never knew that Irish potatoes stopped being called Irish potatoes, and have never heard them called “white potatoes.”
I’m pretty sure no one in Ireland calls any kind of potato an Irish potato.
This is like the Canadian bacon thing, right?
Since discovering that people once used pins to hold papers together, I realized that the reason staplers have the useless thing that rotates under the staple, is so that you can “pin” papers together (so that you can easily pull the “pin” out).
Who knew? I don’t know anybody other than me who has ever used a stapler to “pin” papers together. They just use paper clips.
What part of the country (or in which country) do you live? I’ve never heard the term myself.
“Gem clip” sounds very very vaguely familiar. I know I’ve heard or seen that term used in print somewhere, but it’s something I would need to be reminded of its meaning.
Yes, that’s what I think of, too.
For me, “potatoes” are are the starchy white tubers. They own the default, unmarked form. “Sweet potatoes” are sweet, orange tubers sometimes confused with yams.
I’ve never in my life heard of “sweet milk” in any context. But, then, buttermilk is known to me but it seems to not be in common usage, so, again, sweet milk gets to own the word “milk” just by default.
“Gem” for paperclip… on a good day, I could probably piece that one together based on my eclectic knowledge of history, but I wouldn’t expect anyone around me to be able to. As far as I’m concerned, a “gem” is a gemstone of some variety.
Now fetch me my stovepipe and my Chesterfield. I have some pure to find.
I’ve encountered the following dishes called Irish potatoes:
Mashed potatoes with garlic, roasted scalloped potatoes with parsley and other herbs, baked small potatoes, baked large potatoes, potatoes slightly mashed with carrots, and boiled small potatoes. There could be more I don’t recall.
I’ve only heard of white potatoes (not russets) being called Irish potatoes when we’re just talking about the vegetable.
Here’s what I think of when I hear Irish potatoes (too soon?)
I think you’re safe on this one.
Then there is that scary term, Russet potatoes. I have always thought they were red skinned, but no they have brown skin. Weird.