511Flyer wrote:A mouthful of Muffins? Now you're talking!
...distant memories, Den!
...best forgotten!.... .... ... ...!
Paul.... ...!
511Flyer wrote:A mouthful of Muffins? Now you're talking!
I somewhat ponder here, Hawkeye. I'm familiar with the names rock lobster and spiny lobster referring to a larger warm-water ocean [seafood] type of crayfish. I've thought the terms crawdad(dy) and crawfish usually referred to the smaller fresh-water type of these crustaceans but the terms may well be interchangeable.Hawkeye07 wrote:...I had the pleasure of encountering those delicious Crawdads for the first time. They were cooked over a wood fire in a large caldron by an old Black gentleman who told me about the finer points of crawdad preparation. We also had corn cobs cut in half just like the picture above. They were some of the most delicious seafood I've ever eaten. Luckily I had made friends with a good old boy from Florida named Slim and he instructed this uncouth Yankee in the proper Crawdad etiquette so I wouldn't embarrass myself.
After the colonial days of the 18th century, the UK became a 'foreign' country for the US and there are quite some differences. For instance, the sugar maple, from which we produce maple syrup, is native to here. We boil down about 40 gallons of sugar maple sap for one gallon of syrup; you may have numerous saps in the UK but any maple syrup is not of a native source.Fozzer wrote:I must admit, after many years of enjoying Mum's Home Cooking (English style), I am not very adventurous when it comes to; "Foreign food"
You've said that "Indian" is your "hot" spiced food. Much of the Mexican "hot" is in the form of certain 'chili peppers'. Cut back on the curry and try a little habenero pepper in your "Indian" cuisine for variety.Fozzer wrote:A bit of;"Indian" with lots of herbs and spices is fine, but very strange; "Chinese" cuisine containing mostly noodles and grass and various stuff, is quite beyond my comprehension, similarly "Mexican" food which is a bit of an unknown for me, and is obviously popular with folks of USA Mexican decent...
Now you talk like my dad -- except that he, who also had to have bread with the gravy, died before reaching age 56. On rare occasions I may have gravy on toast or pasta but not much; with anything else or large amounts, it does cause me stomach upsets.Fozzer wrote:...and it has to contain Gravy!And the possibility of suffering from; "tummy upsets" is something I avoid like the Plague...
Although I drank a lot (non-alcoholic beverages, those being bitter to me) to counter the salt consumption, in my 20s to early 40s was a large intake of those. Since my mid-forties, my fat and, especially, sugar intake has been greatly reduced. However, I was told to drink less because my salt level was considered too low. Because I try to keep well-hydrated to wash toxins out, I said, "What if I just add more salt to the food."Fozzer wrote:...lots of interesting stuff of strange origins.....(containing lots of unhealthy Sugar, Fats, and Salt).
Quite a revelation... all these culinary delights and you don't even use your noodle...Fozzer wrote:...and not a Noodle insight!
H wrote:I somewhat ponder here, Hawkeye. I'm familiar with the names rock lobster and spiny lobster referring to a larger warm-water ocean [seafood] type of crayfish. I've thought the terms crawdad(dy) and crawfish usually referred to the smaller fresh-water type of these crustaceans but the terms may well be interchangeable.
I'm more familiar with the cold-water ocean [seafood] "Maine" lobster (a larger variety with huge claws) but, I believe, most of these crustaceans have similar physique: large eyes but poor vision, kidneys in their head and teeth in their stomachs. Another oddity is that their sense of smell is in their feet (of course, humans sometimes have feet that smell).[/color]8-)
Anthindelahunt wrote:Just barfed up my breakfast when I saw
those things.
Anthin....Allergic to sea food and fish.
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