Around Cleveland I’ve sampled Hardcore cider. It’s not too great. Give me a Bulmer’s/Magner’s any day.
From the venerable wikipedia:
The name comes from the lingering, subtle fruit flavours that make it “similar to the experience of savouring a fine wine”.
<snorts> Hifalutin’ name for jujubes, IMO. 
Because that’s orange juice. Orange juice naturally has water in it, straight out of the orange, that’s what makes it juice. If you REMOVE that water, you get a pulp (like the stuff in the can), which has to have water ADDED AGAIN to make it juice. So orange juice is not diluted, but if you process it and take the water out, you’ll eventually have to put just as much water back in.
I would say not. What you buy in cartons is orange juice, whether it is from concentrate or not. What you buy in cans from the freezer case is not orange juice, it is orange juice concentrate. It may be casually called orange juice, but it is actually orange juice with most of the water extracted. You then add water to it to make it orange juice. See the difference?
For those who don’t want to read the whole thread, ginger beer started out as a lightly-fermented ginger-based drink. Nowadays, it generally refers to a stronger version of ginger ale - much less sweet, fizzy, and light, it’s a drink in its own right, rather than a mixer. Reeds (the best brand, IMHO) also has Ginger Brew, which is just the next level of gingery goodness. Then there’s Extra Ginger Brew, which is basically Ambrosia. I’ve never actually seen alcoholic Genger Beer (no, that’s a lie, we accidentally got some in Japan, but that was just beer with ginger flavor. Eeeeeeewwwww…)
Well, now, there IS an herb known as savory, but I expect that was just shorthand for ‘you can add savory flavors to it’
It depends on what you mean by “you” when you say “you don’t have to add any water.” The orange juice in a carton does not need water added to it by the consumer, but only because water had already been added to it by the manufacturer.
There are supposedly “100%” juices that imply nothing but juice is in them, but even those often have water added to them. In fact, looking through ingredient lists, I couldn’t find any 100% juices that didn’t add filtered water to concentrates. They might exist, but…
Since barley water was mentioned as being pleasant and refreshing, why were the kids in Mary Poppins so adamant that any potential nanny “never smell of barley water”?
Our local grocery stores (northern VA) carry barley water in the Merrie Olde England section of the international aisle (along with four kinds of “mushy” peas and canned spotted dick). I’ve been tempted to try a bottle, but am afraid I’ll end up smelling like old nanny.
I guess it’s just personal views then. I always thought of (and called) the stuff in the frozen cans orange juice as well.
Because they came from Sweden.
Apparently “lemonade” was used in many parts of Europe as a classification for non-alcoholic fruit-based drinks about a hundred years ago or so. According to Cunningham’s book For God, Country, and Coca Cola an excellent history of Coke), the Coca Cola company fought for years to have itself reclassified in France. It pissed them off to be called a “limonade”.
(Sigh) But they were adding water to CONCENTRATES, replacing the water that had previously been removed, returning it to the consistency (if not the taste) of pure juice. And by the way, there are plenty of juices in cartons that are not from concentrates. They say on the label: NOT FROM CONCENTRATE. And if they say “orange juice,” not “orange drink,” then they are pure orange juice with nothing added.
That’s because your FIL is a crap cook. Nothing to do with national cooking. Mashed potatoes have as many and varied manifestations as there are cookery imaginations in the UK.
I think this (the bit I bolded/italicised) is where you confused people…you kind of imply that lemonade is like orange or pineapple juice. I think we can all agree that the difference is that some juices are good to drink freshly squeezed, whereas some need to be diluted and sweetened to be palatable.
There is a difference between diluting a fresh juice and reconstituting something that’s been processed.
You’re right.
Here’s a bit of a thing, and one way to look at it… in my experience, I have found that in the UK and on the continent in parlance and specificity you have a few different classifications for what we have one single blanket term for. A digestive is a cookie, a biscuit is a cookie, sometimes those things you think of as “cakes” are cookies. Cookie probably comes from the Germanic “Kekse” and is the diminuitive for cake. A cookie is a small sweet cake everytime. A biscuit is never sweet in America.
Well, Dutch anyways… koekje. It’s the egalitarian, no-nonsense, Teutonic classification for sweets. You have simply Frenchified the system with foo foo digestifs and buisquits and made it much more complicated than it should be.
I would hazard a guess that the significant Dutch and German influences on American language and food are probably where a lot of these from British terms come from. And in fact, wikipedia’s page on cookie confirms this, that it comes from “koekje”, as you indicated.
Graham crackers are definitely sweet, and my favorite way of eating them is in a bowl, broken up, with milk added, like cereal (no need to add sugar).
Hundreds of years ago? 20 years ago it was convention in Germany, “limonade” was pretty commonly interchangeable with “soft drink”. I think a comparable English/American phenomenon would be the use of “Coke” in the South to denote any kind of carbonated drink, whether or not it is actually a Coca-Cola.
There was this Great Chinese Canadian Cook that had a PBS series several years ago, quite an unusal accent and odd fellow. Anybody know his name? I like to think of him as the Canadian (and Chinese) Mr. Sulu. He had a very Posh accent, a Hong Kong dialect cum Toronto I do believe, made some incredible authentic chinese dishes… Anyway, he would always mess me up with the addition of ground nuts or “ground nut oil” and something called “aubergines”.
Do you Brits also eat Ground Nut Butter and Jam?