How have we gotten to 120 posts without mentioning bacon?
I thought it was a Cafe Society rule that every food post had to mention bacon within 20 posts, regardless of actual topic, but this thread is actually the place to mention it.
I mean, pancetta is good in it’s place, and there’s nothing inherently bad about the mini pork chops that the Irish serve for breakfast, but good old American bacon is one of the glories of creation.
I’ve also heard that while crossing either ocean, peanut butter falls through a black hole and gets replaced with some nasty thing involving yeast.
Basically the same cookie, but not as good. Seriously, the British M.O. for American imports seems to be “like that, only blander. No, less flavour! LESS!”
In Portugal, marmelada is quince jam (which according to Wikipedia is called “quince cheese”). It’s sometimes served on its own in slices, since it’s very firm compared to citrus marmalades… more of a paste than a jam, really.
Growing up, we’d often smear it on some fresh crusty Portuguese-style cornbread (which is nothing like US-style cornbread with is made with cornmeal and levened with baking powder, but rather a very crusty and dense yeast-leavened bread made from corn and wheat flours). It’s a really nice accompaniment to sliced cheese, too… I sometimes make sandwiches with alternating slices of sharp white cheese and marmelada.
No!:eek: We don’t have baked beans for breakfast!! We do have pinto beans or refried beans with our breakfast eggs, though. That is tasty! When I think of baked beans I think of something you’d serve with BBQ or hotdogs.
Woodchuck is an American cider brand available in most (if not all) grocery stores in the Northern Virginia/DC metro area. I understand it’s widely available elsewhere as well. It’s a good substitute when I can’t find Strongbow.
Water is an inherent component of orange juice. If there were orange juice with no water whatsoever, it would be, as panache put it, orange paste or orange powder. The liquid part of orange juice IS water.
“Washing up” is just a variation of “washing” in my experience. Washing up before a meal would (usually) mean to wash your hands and/or face before sitting down at the table. But washing up after a meal could well mean washing the dishes and washing/wiping the tabletop (depending what it’s made of or covered with).
So I’m confused…why do I see some people squeeze the juice out of oranges into a cup and drink it without adding any tap water to it first?
Because I’ve seen many people do that before. They take an orange, hold it over a cup, squeeze it, the juice comes out, and they drink it. They don’t add water first, they just drink it as is.
I think we’re talking about (lololol) apples and oranges, is what I’m starting to think.
My points (again) are just this:
Some Orange Juice you don’t have to add water to. Like the kind in cartons.
Some you do. Like the frozen cans of it.
That’s it. That’s all. Now are numbers 1 or 2 the case or not? Just a simple yes or no will suffice. If yes, then there is no debate about it because that’s all I’m (and have been) trying to say, haha.
Concentrated orange juice is what you get if you buy the frozen stuff in the little cans to which you have to add some water (typically 2 or 3 cans) to get it back to the right level.
“Not from concentrate” is typically seen on cartons of orange juice (or other juices) in the case with the milk. It ready to drink, but is not fresh squeezed and may have been pasteurized to extend its shelf life.
Both of them try to approximate what you get if you just squeeze an orange over a cup.
You could call it “orange juice” if you take frozen concentrate and reconstitute it from a can.
You could also call it “cheese” what we put on hamburgers.
While both are culinarily somewhat valid definitions, they do not enlighten us as to the etymology. Why do we call it orange juice? Because of how it was made when it was named — that is, unsweetened, no additives, squeezed directly from the fruit — regardless how it later came to be industrially processed and packaged.
We are concerned with how it came to be called orange juice in the first place; frozen concentrate came later.
I don’t get what the argument about orange juice is all about.
You can buy “Orange juice from concentrate”
You can buy “Orange juice not from concentrate” (that’s how it tends to be labelled in Britain, anyway)
You can squeeze your own oranges
You can dilute any of the above, should you wish
I’m presuming that if you know where to get it, it’s possible to buy the concentrate for the top option, too, just not at the supermarket
What am I missing?
Since we’re in an etymological discussion about what things are called, and why, some of us are spinning theories about word usage while others are talking recipes. I have no idea why that is.
