Except the excess of turducken (which I cooked myself at Christmas in Tennessee once) is based on an old English royal court dish that was a swan stuffed with a goose stuffed with a chicken stuffed with a pigeon… all the way down to a poor little wren.
What do folks think of this?
Dinner, for tonight and the rest of the week.
2lbs good meat. Cubed. I’m talking London Broil.
Brown it in olive oil and garlic.
5 Medium Potatoes. Pealed and cubed.
2- BIG carrots. Sliced.
2- Onions. Some diced, mostly chopped.
1- Bottle of Worstishire. Yep the whole bottle.
4- Stalks of Celery. Sliced up.
Minced garlic. Lots of ground pepper.
Put it in a crock pot and come back in 5 -6 hours. Ground pepper as you go.
A little corn starch or flour will thicken things up if you need to at the end. Or a can of onion soup if you need to thin it.
I have this cooking at the moment. I can hardly wait.
Not a big deal…just that things don’t taste like I would expect them to. They look the same, but there’s just something a little off. For instance, the beef tastes different here - gamier. Probably a difference in what the cattle are eating, like someone noted earlier. This happens in restaurants, too. I’ll order something that is a familiar dish and I’m given something that I’m totally not expecting. This happens with sandwiches all the time. And pizza! Who puts barbecue sauce on pizza?
Also, like I mentioned waaaaay back on the first page somewhere, things are sweeter than I’m used to. Like, if I go over to a friend’s house or a restaurant and have spaghetti, or stir fry, or whatever…it tastes sweet to me, instead of savory. It’s just little things that throw me.
I’m not in any way saying the food is bad here, it’s just that I’m adjusting to it because it’s different. When my husband came to the U.S., he had the same sort of issues, especially about ordering something and being brought something he wasn’t expecting. He tells the story about when he was driving through Michigan on a freezing, snowy day. He stopped at a little cafe and ordered French Onion Soup. He was absolutely appalled at the cheese on top. In Australia, it would just be the broth part without the crouton or cheese. He came to eventually like it with cheese and appreciate that, but it took him awhile to adjust. It’s funny now, though, because after over a decade in the U.S., he’s havine to re-adjust to Australian food. His beloved Australian KFC (which is somehow different to American KFC) isn’t living up to his memories.
I’m getting there, though! I still haven’t attempted Vegemite, yet, but I’ve been brave enough to make a Vegemite sandwich for my son!
Am I the only one who noticed this?
charizard,
This is the hardest I’ve laughed reading the SDMB in ages!
Did you ever try and swap his soap in the bathroom with cheese and see if he noticed?
I guess 200+ posts are enough.
This should have been in IMHO from the getgo.
Moved from GQ.
samclem
Dr Pepper. (ewwww!)
I’ve come to the conclusion that the pig is to Southerners as the buffalo was to the Indians. Nothing gets wasted from that thing, everything eaten.
Nope - My understanding is that it was “invented” as a sort of joke in a chip shop in Stonehaven. (Chip shop has since closed, a nd I cannot imagine why:) )
The whole concept seems to have become widely famous, but I really don’t know if they are actually sold in chip shops.
http://www.scotland.com/forums/showthread.php3?postid=225145
Well, judging by many of the sentiments felt by some of the dopers across the pond, I’m guessing my Friday-morning breakfast ritual would make many of them puke. There is a local diner near my home that I frequent because of decent prices and, well, just plain habit! Here’s what I usually order there:
American Coffee- Probably just some generic bulk ground-up junk 
boiled into sludge. Since its ‘all you can drink’ I usually consume about six cups of coffee throughout the meal.
Toast- Toasted American white bread. Yeah, its bodiless and tasteless, but I think a lot of Europeans are missing the point. For me, and many of my peers, bread is simply an edible sponge for which to sop up gravy, butter, and various other greases/leftovers. The toast I get is pretty much just butter sponges. 
Hash Browns- Dunno how gross Europeans think this is. Judging by the amount of hash browns, though, it looks like about 2 good sized potatoes worth 
. I either eat them with ketchup or gravy (though not both…yechhh!)
Scrambled eggs- The scrambled eggs always have cheese on them. About four AA-grade eggs worth of scrambled eggs.
Chicken-Fried steak- A thin steak, fried in batter and covered in white gravy. Chicken-Fried steak is sublime; a wonderful combination of savory beef, crispy breading, and rich creamy gravy.
Even being famished in the morning, I can rarely finish this in one helping. More often than not I take part of it home, and eat it later. In this way, when I go out to eat, I’m typically ordering a meal-and-a-half. A lot of people are freaked out by huge portions, which I find amusing. I don’t think I have some freakishly huge appetite, but I do like getting my money’s worth, and when I have food I like, I don’t enjoy wasting it. I’m surprised they don’t let you take food home in restaurants in Europe. Buffets, yeah that makes sense, but ordinary restaurants? 
Unless they are refunding me for the food I can’t finish, I’m taking my fioie gras home in my jacket pocket whether they object or not!
Oh, and for the record, I LOVE PB&J. You know what’s even better? Peanut Butter Crunch cereal! That’s right, Peanut Butter flavored cereal! In milk! And for lunch, Rootbeer-flavored Cheescake (really had it! and its GOOD!)
Then there are the homemade creations, such as a Bachelor Burrito (A whole stick of margarine wrapped in a tortilla) and Bachelor Chow (Kraft Macaroni and Cheese mixed with barbecue sauce and canned tuna). My gosh, my friends and I eat like kings! KINGS I tell you!
Well, that depends on how strictly vegetarian you are. The United States government doesn’t consider gelatin a meat product, and even if collagen from swine is used, the chemical digestion process produces a substance so different from the source as to be certified Kosher by Orthodox rabbis. It’s also Pareve, and thus can be consumed with dairy products without running afoul of Jewish dietary law.
Bloody delicious.
Not to mention you can make jello from Agar, a seaweed product…and it sets at room temperature=)
Jell-O® = brand name
gelatin = generic term
zipper = brand name, zipper = generic name
aspirin = brand name, aspirin = generic name
sandwich = domain name, sandwich = generic name
your point?
Everybody knows what Jello is, many people have no idea what gelatin is, although gelatin is a generic name for colloidal protein, not fruit flavored colloidal protein dessert. DO we have to use the generic name for everything? I am certainly not going to bother as I grew up 7 miles away from the town Jello brand Gelatin was invented. Everybody there calls any gelatin dessert jello. FWIW, they do so in connecticut and did in virginia.
Simple. The words zipper, aspirin, and sandwich are not registered trademarks. Jell-O (note hyphen) is.
Where does the idea that Europeans don’t like sweet and savoury things on the same plate come from?
It’s been mentioned a few times in this thread and I keep thinking about a number of foods which are traditional in my background, which combine sweet and savoury tastes.
Roast pork and apple sauce
Pate and cumberland sauce
Lamb and mint sauce
Christmas cake and Lancashire cheese (Other cheeses too, probably; this is just the one I’m most familiar with)
Gammon and pineapple
Now right enough, I’ve never had sausage and maple syrup; but I wouldn’t throw my hands up in disgust at the very idea of it because it combined sweet and savoury.
Actually, in many places outside the USA, such as Canada, Aspirin is a registered trademark. Aspirin’s history got a bit mucked up after WWI, when the victors forced Germany to cede the Aspirin name as war booty. The U.S. successor was unable to preven Aspirin from being declared generic in the early twenties. I’m not able to find the legal status in France, the UK, and Russia.
Zipper was also a trademark (of B.F. Goodrich), but likewise suffered genericide.
- It’s Worcestershire Sauce (pron “Wuss-tur”). 2) A whole bottle? Are you mental? Maybe you have pansy-ass Worcestershire sauce where you are, but the stuff I’ve got is so strong tasting that more than a tablespoon of the stuff would obliterate the taste of absolutely everything in the dish, if not everything else you taste for the rest of the week. It’s made from fermented fish, don’tcha know!
On what planet is mint sauce sweet?
I’ve found great variations in American coffee from the really quite nice to the disgusting.
However, you say you drink coffee throughout a meal. A good American friend of mine does this too. From a sample of two, can I conclude that that is an American thing?
Personally I like the coffee after the meal, or just on its own. Anything alongside coffee has to be a sweet like chocolate, cake etc. (and then not even all sweet things will go well) or possibly a croissant that doesn’t have anything savoury on it.