On 2020-10-23 10:56 a.m., Cindy Hamilton wrote:
> On Friday, October 23, 2020 at 10:37:44 AM UTC-4, Transition Zone wrote:
>> On Thursday, October 22, 2020 at 4:47:26 PM UTC-4, wrote:
>>> On 10/22/2020 3:59 AM, S Viemeister wrote:
>>>> On 22/10/2020 03:11, Leo wrote:
>>>>> On 2020 Oct 21, , Jason Evans wrote
>>>>> (in article >):
>>>>>
>>>>>> My question to the group is, does anyone here live away from home and
>>>>>> what food changes do you see any what do you miss? If you have any
>>>>>> questions for me about food here, please let ask.
>>>>>
>>>>> I hope that people who can answer, do answer. I have no experience and
>>>>> have
>>>>> never lived elsewhere than my home state.
>>>>>
>>>>>
>>>> When I'm in Scotland, I can't find blocks of cream cheese, just the
>>>> watery 'spreadable' stuff, which doesn't work well in my baking recipes.
>>>>
>>>> It's also difficult to find nice big sweet onions, like Vidalias. I've
>>>> sometimes found them at Lidl, but it's hit and miss.
>>>>
>>>> Good flat egg noodles can be difficult to find, too, but they're easy to
>>>> make at home.
>>>>
>>>> I also miss Idaho baking potatoes. There's quite a variety of tasty
>>>> potatoes available here, but I've found no good substitute for Idahos.
>>> I would surely miss Idaho potatoes!
>> How do you know? How do you know if the potato didn't reallyk come from Nebraska, Washington State or Iowa? Like with a maryland crab cake. How do you know if Maryland crabs didn't really come from the gulf of Mexico?
>
> The "Idaho potato" they're talking about was possibly grown in Idaho, but the important thing is that
> it's a Russet potato.
>
> Idaho claims it grows the best Russets, but that's just marketing hype.
>
> Cindy Hamilton
>

On 2020-10-23 10:56 a.m., Cindy Hamilton wrote:
> On Friday, October 23, 2020 at 10:37:44 AM UTC-4, Transition Zone

>>> I would surely miss Idaho potatoes!
>> How do you know? How do you know if the potato didn't reallyk come
>> from Nebraska, Washington State or Iowa? Like with a maryland crab
>> cake. How do you know if Maryland crabs didn't really come from the
>> gulf of Mexico?
>
> The "Idaho potato" they're talking about was possibly grown in Idaho,
> but the important thing is that it's a Russet potato.
>
> Idaho claims it grows the best Russets, but that's just marketing
> hype.

Georgia is supposed to have quite the name for peaches. I don't think
they hold a candle to our local peaches. However, I get my peaches from
local farm stands and they are freshly picked while the Georgia peaches
were picked early and spent 2-3 days in transit.

On 2020-10-23 11:10 a.m., Gary wrote:
really come from the gulf of Mexico?
>
> lol Well said! Nothing special about Idaho potatoes. Taste
> the same no matter were they are grown. That was just the
> main crop grown in that state.

That is not necessarily true. The soil in which they grow is an
important factor. Vidalia onions are apparently grown in an area with a
specific soil mixture that is a big factor in their taste. The soil in
which grapes grow has an effect on the wine.

>
> Same as Nebraska is known as the "cornhuskers state."
> Nothing special about Nebraska corn. That's just their
> main crop, or used to be.

They have vast areas where conditions suit large scale farming. Bear in
mind that corn sucks all the nutrients from the soil so it requires
massive amounts of fertilizer and other supplements.

On 2020-10-23 11:12 a.m., Gary wrote:
> Cindy Hamilton wrote:
>>
>> The "Idaho potato" they're talking about was possibly grown in Idaho, but the important thing is that
>> it's a Russet potato.
>>
>> Idaho claims it grows the best Russets, but that's just marketing hype.
>
> And a Russet potato is my least favorite of all.
> Way too dry, imo. I don't even buy them when they
> are the cheapest 'on sale' potatoes.
>
> My favorite is the red potatoes.

Different cultivars of potatoes have specific traits that make them
suitable for certain dishes. Idaho potatoes are good for baking and
make pretty good fries. Other types are good for boiling, mashing,
potato salads etc. Europeans are more selective about their potatoes
than North Americans. They will look for a certain type of potato for
the dish they are making.

On 2020 Oct 22, , Dave Smith wrote
(in article >):

> I have never had it. I would likely try it if the opportunity presented
> itself. However, my expectations would probably be low. I have seen lots
> of national foods spread across they world and be adapted by other
> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
> never seemed to make it out of Scotland. Despite the incredible number
> of Scots who emigrated to the US, Canada and Australia, you will only
> find it in these countries when a small group of Scots will gather for
> Robbie Burns Day.

I would prepare Scottish food, but I dont own a spurtle and have no idea
where to buy one.

On Friday, October 23, 2020 at 11:45:07 AM UTC-4, Dave Smith wrote:
> On 2020-10-23 11:12 a.m., Gary wrote:
> > Cindy Hamilton wrote:
> >>
> >> The "Idaho potato" they're talking about was possibly grown in Idaho, but the important thing is that
> >> it's a Russet potato.
> >>
> >> Idaho claims it grows the best Russets, but that's just marketing hype.
> >
> > And a Russet potato is my least favorite of all.
> > Way too dry, imo. I don't even buy them when they
> > are the cheapest 'on sale' potatoes.
> >
> > My favorite is the red potatoes.
> Different cultivars of potatoes have specific traits that make them
> suitable for certain dishes. Idaho potatoes are good for baking and
> make pretty good fries. Other types are good for boiling, mashing,
> potato salads etc. Europeans are more selective about their potatoes
> than North Americans. They will look for a certain type of potato for
> the dish they are making.

Some North Americans are selective. Of course, since grocery stores
typically have only three types of potato, compromises must occasionally
be made, unless we shop the farmer's market or have some other source
for odd varieties.

Always Russets for baking. I find Yukon Gold is a good general-purpose
potato for other uses. Since I rarely cook potatoes, I generally buy the
ones that are fit for the specific purpose that I have in mind.

Cindy Hamilton

On Fri, 23 Oct 2020 11:46:17 -0400, Dave Smith
> wrote:

>On 2020-10-23 11:12 a.m., Gary wrote:
>> Cindy Hamilton wrote:
>>>
>>> The "Idaho potato" they're talking about was possibly grown in Idaho, but the important thing is that
>>> it's a Russet potato.
>>>
>>> Idaho claims it grows the best Russets, but that's just marketing hype.
>>
>> And a Russet potato is my least favorite of all.
>> Way too dry, imo. I don't even buy them when they
>> are the cheapest 'on sale' potatoes.
>>
>> My favorite is the red potatoes.
>
>Different cultivars of potatoes have specific traits that make them
>suitable for certain dishes.

Thanks, Dave. Very informative.

On Fri, 23 Oct 2020 09:44:45 -0700, Leo >
wrote:

>On 2020 Oct 22, , Dave Smith wrote
>(in article >):
>
>> I have never had it. I would likely try it if the opportunity presented
>> itself. However, my expectations would probably be low. I have seen lots
>> of national foods spread across they world and be adapted by other
>> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
>> never seemed to make it out of Scotland. Despite the incredible number
>> of Scots who emigrated to the US, Canada and Australia, you will only
>> find it in these countries when a small group of Scots will gather for
>> Robbie Burns Day.
>
>I would prepare Scottish food, but I dont own a spurtle and have no idea
>where to buy one.

Or what it is, in my case.

On 23/10/2020 17:44, Leo wrote:
> On 2020 Oct 22, , Dave Smith wrote
> (in article >):
>
>> I have never had it. I would likely try it if the opportunity presented
>> itself. However, my expectations would probably be low. I have seen lots
>> of national foods spread across they world and be adapted by other
>> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
>> never seemed to make it out of Scotland. Despite the incredible number
>> of Scots who emigrated to the US, Canada and Australia, you will only
>> find it in these countries when a small group of Scots will gather for
>> Robbie Burns Day.
>
> I would prepare Scottish food, but I dont own a spurtle and have no idea
> where to buy one.
>
Amazon.
Or go to Home Depot and buy a length of dowel.

On Fri, 23 Oct 2020 09:44:45 -0700, Leo >
wrote:

>On 2020 Oct 22, , Dave Smith wrote
>(in article >):
>
>> I have never had it. I would likely try it if the opportunity presented
>> itself. However, my expectations would probably be low. I have seen lots
>> of national foods spread across they world and be adapted by other
>> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
>> never seemed to make it out of Scotland. Despite the incredible number
>> of Scots who emigrated to the US, Canada and Australia, you will only
>> find it in these countries when a small group of Scots will gather for
>> Robbie Burns Day.
>
>I would prepare Scottish food, but I don’t own a spurtle and have no idea
>where to buy one.
>
Available at Amazon or QVC. It has become a popular must have for new
cooks who are into 'must have.' They are available in wood or
plastic. Available in colors to match your kitchen. In sets or
singles. In containers. Hmmmm. Did I miss anything. Oh, Info
mercials on TV.
Janet US

On Friday, October 23, 2020 at 11:43:49 AM UTC-5, Leo wrote:
>
> I would prepare Scottish food, but I dont own a spurtle and have no idea
> where to buy one.
>
Online.

;o)

On 2020 Oct 23, , S Viemeister wrote
(in article >):

> > I would prepare Scottish food, but I dont own a spurtle and have no idea
> > where to buy one.
> Amazon.
> Or go to Home Depot and buy a length of dowel.

I almost wrote that I supposed I could just use a stick in my last post but
thought better of it. I didnt want to offend our Scottish posters. I do
contain Scottish blood.
If I purchased a dowel, Id have to learn to carve Scottish runes on it to
make an authentic spurtle.
and a triple

On Fri, 23 Oct 2020 12:15:01 -0700, Leo >
wrote:

>On 2020 Oct 23, , S Viemeister wrote
>(in article >):
>
>> > I would prepare Scottish food, but I dont own a spurtle and have no idea
>> > where to buy one.
>> Amazon.
>> Or go to Home Depot and buy a length of dowel.
>
>I almost wrote that I supposed I could just use a stick in my last post but
>thought better of it. I didnt want to offend our Scottish posters. I do
>contain Scottish blood.
>If I purchased a dowel, Id have to learn to carve Scottish runes on it to
>make an authentic spurtle.
> and a triple

Just wear a skirt and deepfry a Mars bar.

Bruce wrote:
> On Fri, 23 Oct 2020 12:15:01 -0700, Leo >
> wrote:
>
>> On 2020 Oct 23, , S Viemeister wrote
>> (in article >):
>>
>>>> I would prepare Scottish food, but I don€„¢t own a spurtle and have no idea
>>>> where to buy one.
>>> Amazon.
>>> Or go to Home Depot and buy a length of dowel.
>>
>> I almost wrote that I supposed I could just use a stick in my last post but
>> thought better of it. I didn€„¢t want to offend our Scottish posters. I do
>> contain Scottish blood.
>> If I purchased a dowel, I€„¢d have to learn to carve Scottish runes on it to
>> make an authentic spurtle.
>> and a triple
>
> Just wear a skirt and deepfry a Mars bar.
>

I bet you like guys wearing skirts Druce.

"Bruce" wrote in message news
On Fri, 23 Oct 2020 09:44:45 -0700, Leo >
wrote:

>On 2020 Oct 22, , Dave Smith wrote
>(in article >):
>
>> I have never had it. I would likely try it if the opportunity presented
>> itself. However, my expectations would probably be low. I have seen lots
>> of national foods spread across they world and be adapted by other
>> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
>> never seemed to make it out of Scotland. Despite the incredible number
>> of Scots who emigrated to the US, Canada and Australia, you will only
>> find it in these countries when a small group of Scots will gather for
>> Robbie Burns Day.
>
>I would prepare Scottish food, but I don€„¢t own a spurtle and have no idea
>where to buy one.

Or what it is, in my case.

===

It is just a stick used to stir food The ones you can buy are thin at
one end and thick at the other. You could make you own

On Friday, October 23, 2020 at 6:43:49 AM UTC-10, Leo wrote:
> On 2020 Oct 22, , Dave Smith wrote
> (in article >):
>
> > I have never had it. I would likely try it if the opportunity presented
> > itself. However, my expectations would probably be low. I have seen lots
> > of national foods spread across they world and be adapted by other
> > countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
> > never seemed to make it out of Scotland. Despite the incredible number
> > of Scots who emigrated to the US, Canada and Australia, you will only
> > find it in these countries when a small group of Scots will gather for
> > Robbie Burns Day.
>
> I would prepare Scottish food, but I dont own a spurtle and have no idea
> where to buy one.

If you had a lathe, you could turn one out. OTOH, a spurtle makes about as much sense as using a wooden peg as an oar.

On Fri, 23 Oct 2020 12:47:57 -0700 (PDT), dsi1 wrote:

> On Friday, October 23, 2020 at 6:43:49 AM UTC-10, Leo wrote:
>> On 2020 Oct 22, , Dave Smith wrote
>> (in article >):
>>
>>> I have never had it. I would likely try it if the opportunity presented
>>> itself. However, my expectations would probably be low. I have seen lots
>>> of national foods spread across they world and be adapted by other
>>> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
>>> never seemed to make it out of Scotland. Despite the incredible number
>>> of Scots who emigrated to the US, Canada and Australia, you will only
>>> find it in these countries when a small group of Scots will gather for
>>> Robbie Burns Day.
>>
>> I would prepare Scottish food, but I don¢t own a spurtle and have no idea
>> where to buy one.
>
> If you had a lathe, you could turn one out. OTOH, a spurtle makes about as much sense as using a wooden peg as an oar.

"All Scottish cooking is based on a dare"
Mike Meyers

On Friday, October 23, 2020 at 9:51:49 AM UTC-10, Graham wrote:
> On Fri, 23 Oct 2020 12:47:57 -0700 (PDT), dsi1 wrote:
>
> > On Friday, October 23, 2020 at 6:43:49 AM UTC-10, Leo wrote:
> >> On 2020 Oct 22, , Dave Smith wrote
> >> (in article >):
> >>
> >>> I have never had it. I would likely try it if the opportunity presented
> >>> itself. However, my expectations would probably be low. I have seen lots
> >>> of national foods spread across they world and be adapted by other
> >>> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
> >>> never seemed to make it out of Scotland. Despite the incredible number
> >>> of Scots who emigrated to the US, Canada and Australia, you will only
> >>> find it in these countries when a small group of Scots will gather for
> >>> Robbie Burns Day.
> >>
> >> I would prepare Scottish food, but I dont own a spurtle and have no idea
> >> where to buy one.
> >
> > If you had a lathe, you could turn one out. OTOH, a spurtle makes about as much sense as using a wooden peg as an oar.
>
> "All Scottish cooking is based on a dare"
> Mike Meyers

The Japanese ain't any better. They think stirring stuff with chopsticks is a good idea. That's so weird.

On Thursday, October 22, 2020 at 9:55:27 AM UTC-5, Gary wrote:
> Dave Smith wrote:
> >
> > On 2020-10-22 7:06 a.m., Gary wrote:
> > > Bruce wrote:
> > >> An Australian woman once said to me: "We went on a holiday to
> > >> Singapore. They eat all kinds of weird things there, but at least they
> > >> also had a McDonalds".
> > >
> > > lol If I went to Singapore, I would try their cuisine and
> > > look forward to it. Good to know there's always a McD
> > > backup though. heh eheh
> > >
> >
> > I would rather take my changes with the strangest of local dishes than
> > to eat at McDonalds.
> Yes, you've made that clear.
>
> Funny old "Drew Carey Show" ep. He was in China and lost his
> wallet, ID's and money. He didn't know where to turn then he
> spotted a familiar McDonalds in the distance.
>
> So he went in and asked for a free Big Mac. The cashier called
> the manager out to deal with him. He explained and asked if he
> could get a free Big Mac.
>
> The manager looked back at the menu and said, "Sorry, we
> don't seem to have any free Big Macs on the menu today."
> It was funny. You had to see it.
>
> Drew Carey was a very funny comedian and I was sad when he
> sold out to host "The Price Is Right" show. Can't blame him
> though as that's a favorite and a steady high paycheck.
>
> No more comedy from him since though. Guess that was a
> condition for his steady new job.

About 5 versions of Drew appeared on TPIR. Slim, heavier, blond, gray, cooler glasses.
Surprisingly no Louis CK Type issues with female models .

Ophelia wrote:
>
>
> "Bruce"Â* wrote in message
> news >
> On Fri, 23 Oct 2020 09:44:45 -0700, Leo >
> wrote:
>
>> On 2020 Oct 22, , Dave Smith wrote
>> (in article >):
>>
>>> I have never had it. I would likely try it if the opportunity
>>> presented
>>> itself. However, my expectations would probably be low. I have
>>> seen lots
>>> of national foods spread across they world and be adapted by other
>>> countries and cultures, like spaghetti, tacos, perogies, curry.
>>> Haggis
>>> never seemed to make it out of Scotland. Despite the incredible
>>> number
>>> of Scots who emigrated to the US, Canada and Australia, you will
>>> only
>>> find it in these countries when a small group of Scots will
>>> gather for
>>> Robbie Burns Day.
>>
>> I would prepare Scottish food, but I don€„¢t own a spurtle
>> and have no idea
>> where to buy one.
>
> Or what it is, in my case.
>
> ===
>
> Â*It is just a stick used to stir foodÂ* The ones you can buy are
> thin at one end and thick at the other.Â* You could make you own

Like a ****in stick, but given a lofty name? Shall we rename it as
whcjherwhumpre?

dsi1 wrote:
> On Friday, October 23, 2020 at 9:51:49 AM UTC-10, Graham wrote:
>> On Fri, 23 Oct 2020 12:47:57 -0700 (PDT), dsi1 wrote:
>>
>>> On Friday, October 23, 2020 at 6:43:49 AM UTC-10, Leo wrote:
>>>> On 2020 Oct 22, , Dave Smith wrote
>>>> (in article >):
>>>>
>>>>> I have never had it. I would likely try it if the opportunity presented
>>>>> itself. However, my expectations would probably be low. I have seen lots
>>>>> of national foods spread across they world and be adapted by other
>>>>> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
>>>>> never seemed to make it out of Scotland. Despite the incredible number
>>>>> of Scots who emigrated to the US, Canada and Australia, you will only
>>>>> find it in these countries when a small group of Scots will gather for
>>>>> Robbie Burns Day.
>>>>
>>>> I would prepare Scottish food, but I don€„¢t own a spurtle and have no idea
>>>> where to buy one.
>>>
>>> If you had a lathe, you could turn one out. OTOH, a spurtle makes about as much sense as using a wooden peg as an oar.
>>
>> "All Scottish cooking is based on a dare"
>> Mike Meyers
>
> The Japanese ain't any better. They think stirring stuff with chopsticks is a good idea. That's so weird.
>

The nips do have chopsticks to poke the eardrums to see if a person
can hear, before selling them a $10,000 hearing aide.

On 10/23/2020 11:12 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> The "Idaho potato" they're talking about was possibly grown in Idaho, but the important thing is that
>> it's a Russet potato.
>>
>> Idaho claims it grows the best Russets, but that's just marketing hype.
>
Sure it's marketing. I don't know about now, Cindy, but at least at one
time I believe Idaho was growing the *most* russet potatoes. It was
their primary crop. People just started calling them Idaho's. Then
again, I'm not sure exactly where in the US Sheila lives when she isn't
in Scotland. Near or in Idaho? <shrug>

> And a Russet potato is my least favorite of all.
> Way too dry, imo. I don't even buy them when they
> are the cheapest 'on sale' potatoes.
>
> My favorite is the red potatoes.
>
This is probably why we differ when it comes to methods for baked
potatoes, Gary. Different kinds of potatoes. IMHO russets are the best
for baked potatoes. I like the nice crispy skin after it's been rubbed
in butter and salted and baked in a hot oven for at least an hour.
Sheila did call them "baking potatoes" in her reply: "Idaho baking
potatoes". Russets are the most commonly used potato for baked
potatoes. Check any restaurant that serves baked potatoes if you don't
believe me.

Don't get me wrong, I like red potatoes. Especially the small ones.
They're great for boiling then slightly smashing using a potato masher
or a fork, then roasting, drizzled with olive oil, sprinked with S&P and
sometimes dried herbs. They come out tender inside and crispy outside.
Delicious!

Yukon Gold potatoes are nice, too. I recently stumbled across a recipe
I'd jotted down while watching some PBS cooking show for Potatoes
Lyonnaise which called for Yukons. Do they actually come from the
Yukon? Probably not. LOL

Different types of potatoes have different textures. Of course you know
that.

Jill

On 10/23/2020 11:36 AM, Dave Smith wrote:
> On 2020-10-23 10:56 a.m., Cindy Hamilton wrote:
>>
>> The "Idaho potato" they're talking about was possibly grown in Idaho,
>> but the important thing is that it's a Russet potato.
>>
>> Idaho claims it grows the best Russets, but that's just marketing
>> hype.
>
> Georgia is supposed to have quite the name for peaches.

It does; it's the official state fruit.

I don't think
> they hold a candle to our local peaches. However, I get my peaches from
> local farm stands and they are freshly picked while the Georgia peaches
> were picked early and spent 2-3 days in transit.
>
>
LOL Not that long in transit if you live in or near Georgia, which I do.

Of course fresh peaches grown and picked nearby are going to be better
than picked early and long transit Georgia Peaches to Canada.

Jill

On 10/23/2020 11:40 AM, Dave Smith wrote:
> On 2020-10-23 11:10 a.m., Gary wrote:
> really come from the gulf of Mexico?
>>
>> lol Well said! Nothing special about Idaho potatoes. Taste
>> the same no matter were they are grown. That was just the
>> main crop grown in that state.
>
> That is not necessarily true.Â* The soil in which they grow is an
> important factor. Vidalia onions are apparently grown in an area with a
> specific soil mixture that is a big factor in their taste.Â* The soil in
> which grapes grow has an effect on the wine.
>
That's very true. Only those large sweet onions grown in Vidalia, GA
are actually allowed to be labelled "vidalias". A wine might be called
bordeaux, but unless it's actually grown in the Bordeaux province of
France, it's not truly a bordeaux.

>> Same as Nebraska is known as the "cornhuskers state."
>> Nothing special about Nebraska corn. That's just their
>> main crop, or used to be.
>
Those are nicknames. Probably based on crops. Idaho's state nickname
has nothing to do with potatoes. It's The Gem State.

Tennessee is known as the Volunteer State. South Carolina is the
Palmetto State. Virginia is Old Dominion. Those have nothing to do
with blue crabs or food.

Jill

On Fri, 23 Oct 2020 19:35:42 -0400, jmcquown wrote:

> On 10/23/2020 11:12 AM, Gary wrote:
>> Cindy Hamilton wrote:
>>>
>>> The "Idaho potato" they're talking about was possibly grown in Idaho, but the important thing is that
>>> it's a Russet potato.
>>>
>>> Idaho claims it grows the best Russets, but that's just marketing hype.
>>
> Sure it's marketing. I don't know about now, Cindy, but at least at one
> time I believe Idaho was growing the *most* russet potatoes. It was
> their primary crop. People just started calling them Idaho's. Then
> again, I'm not sure exactly where in the US Sheila lives when she isn't
> in Scotland. Near or in Idaho? <shrug>
>
>> And a Russet potato is my least favorite of all.
>> Way too dry, imo. I don't even buy them when they
>> are the cheapest 'on sale' potatoes.
>>
>> My favorite is the red potatoes.
>>
> This is probably why we differ when it comes to methods for baked
> potatoes, Gary. Different kinds of potatoes. IMHO russets are the best
> for baked potatoes. I like the nice crispy skin after it's been rubbed
> in butter and salted and baked in a hot oven for at least an hour.
> Sheila did call them "baking potatoes" in her reply: "Idaho baking
> potatoes". Russets are the most commonly used potato for baked
> potatoes. Check any restaurant that serves baked potatoes if you don't
> believe me.
>
> Don't get me wrong, I like red potatoes. Especially the small ones.
> They're great for boiling then slightly smashing using a potato masher
> or a fork, then roasting, drizzled with olive oil, sprinked with S&P and
> sometimes dried herbs. They come out tender inside and crispy outside.
> Delicious!
>
> Yukon Gold potatoes are nice, too. I recently stumbled across a recipe
> I'd jotted down while watching some PBS cooking show for Potatoes
> Lyonnaise which called for Yukons. Do they actually come from the
> Yukon? Probably not. LOL
>

No! Bred in Ontario and the name refers to the colour.

Graham wrote:
>
> jmcquown wrote:
> > Yukon Gold potatoes are nice, too. I recently stumbled across a recipe
> > I'd jotted down while watching some PBS cooking show for Potatoes
> > Lyonnaise which called for Yukons. Do they actually come from the
> > Yukon? Probably not. LOL
> >
>
> No! Bred in Ontario and the name refers to the colour.

I looked here. I still have 2 left from a bag I bought
2-3 weeks ago. Yukon Gold potatoes.

The bag only says, "Product of the USA"

"dsi1" wrote in message
...

On Thursday, October 22, 2020 at 4:18:18 AM UTC-10, S Viemeister wrote:
> On 22/10/2020 11:56, dsi1 wrote:
>
> > When we were in the UK, we spent some time looking for fish and chips.
> > It was okay. The next time we're there, I'll be sure to hunt down some
> > pasties and try to find haggis. Hopefully, it'll haggis in a safe
> > environment like a hotel.
> >
> Haggis used to be readily available year-round - I could even get it at
> the Woolworth cafeteria. If you want to be sure of finding some, visit
> Scotland in January for Burns Night, or late November for St Andrew's Day.

Sounds like you're saying that haggis might be difficult to find in Scotland
these days. I can't say when we'd be there.

=====

I don't think I have ever seen it is fast food places. I always see it
in supermarkets

"dsi1" wrote in message
...

On Thursday, October 22, 2020 at 12:22:04 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, October 22, 2020 at 12:37:59 AM UTC-4, dsi1 wrote:
> > On Wednesday, October 21, 2020 at 1:57:03 AM UTC-10, Jason Evans wrote:
> > > I've been living in Prague for the past 5 years. I'm originally from
> > > the
> > > midwest US with a 15-year stint in NC.
> > >
> > > There's a lot of "American" or "American-ized" foods that I miss that
> > > I
> > > can't get here. Don't get me wrong, I've learned to love Czech
> > > goulash,
> > > svÃ*Ä�ková, sausages, and rizek (schnitzel). My wife is Ukrainian and
> > > I get
> > > my fill of holupsy (cabbage rolls) and kotlets (mini burgers without
> > > bread). However I can't find real fried chicken unless I cook it
> > > myself,
> > > smoked BBQ (aka pulled pork) or briskit, black-eyed peas, chicken and
> > > dumplins, and especially not biscuits and gravy or deep dish pizza. I
> > > also can't find "American-Chinese" food like General Tso's chicken
> > > which
> > > I crave every now and then.
> > >
> > > Even some ingredients are hard to come by. There's no shortage of the
> > > staples: bread, milk, flour, eggs, salt, or sugar, etc. but canned
> > > good
> > > for example, Cream of chicken soup or cream of any kind of soup is
> > > unheard of. It's the same with canned broth and a dozen other things
> > > unless I order it from overseas and that's really expensive.
> > >
> > > This article isn't to complain, it's just to talk about some of the
> > > differences that I see here that I didn't have in the US. On the plus
> > > side, it's amazing that I can walk out of the subway in almost any
> > > part
> > > of the city and buy a hot slice of decent pizza or a box of hot
> > > gnocchi
> > > for less than $2 (at least I could before covid). Knowing a little of
> > > the
> > > local language, I really can go to restaurants where beer is cheaper
> > > than
> > > water.
> > >
> > > My question to the group is, does anyone here live away from home and
> > > what food changes do you see any what do you miss? If you have any
> > > questions for me about food here, please let ask.
> > When people from Hawaii visit the mainland, they're at a loss for
> > finding/eating Hawaiian kine food. Their search for this food pretty
> > much starts as soon as the airplane wheels touch the landing strip. If
> > we can't find local style food, Japanese food, would do in a pinch. The
> > first time we were on the mainland, we were delighted to find a place
> > called "Hawaiian Barbecue." As it goes, it wasn't Hawaiian at all - it
> > was pretty much a standard Korean restaurant. My wife liked that since
> > she was raised on Korean food.
> >
> > https://www.youtube.com/watch?v=ilhyv5MmoJU
>
> Why on earth do people travel and eat the same stuff they can get at home?
> It's different if
> you're living in a foreign place (like the OP). But it seems like a
> wasted opportunity to
> visit a place and not take advantage of regional specialities. You may as
> well just
> stay at home.
>
> Cindy Hamilton

Regional specialties are fine with me. My favorite place to eat on the
mainland was the IHOP or chain restaurants. They serve popular American
cuisine. I've gone to Denny's in our little town because they serve stuff
that's different from the local food. Stuff like biscuits and gravy and
chicken fried steak and grits. I'd like to try some Southern regional foods
without actually going down South. East coast specialties would be great but
I've yet to reach that side of the country.

===

East coast is great That is where I grew up We now live in East
coast Scotland))

On 24/10/2020 19:55, Ophelia wrote:
>
> Â* I don't think I have ever seen it is fast food places.Â* I always see
> it in supermarkets

Yes, times have changed. I used to get it at the Woolworth cafeteria on
Princes Street - served with mashed tatties and neeps. A good, cheap,
lunch. It was quite popular

On Saturday, October 24, 2020 at 8:56:07 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, October 22, 2020 at 4:18:18 AM UTC-10, S Viemeister wrote:
> > On 22/10/2020 11:56, dsi1 wrote:
> >
> > > When we were in the UK, we spent some time looking for fish and chips.
> > > It was okay. The next time we're there, I'll be sure to hunt down some
> > > pasties and try to find haggis. Hopefully, it'll haggis in a safe
> > > environment like a hotel.
> > >
> > Haggis used to be readily available year-round - I could even get it at
> > the Woolworth cafeteria. If you want to be sure of finding some, visit
> > Scotland in January for Burns Night, or late November for St Andrew's Day.
>
> Sounds like you're saying that haggis might be difficult to find in Scotland
> these days. I can't say when we'd be there.
>
> =====
>
> I don't think I have ever seen it is fast food places. I always see it
> in supermarkets

I'll check out the local gourmet shops for haggis. It won't be the real stuff since it can't have lamb lung material.

On Saturday, October 24, 2020 at 9:00:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, October 22, 2020 at 12:22:04 AM UTC-10, Cindy Hamilton wrote:
> > On Thursday, October 22, 2020 at 12:37:59 AM UTC-4, dsi1 wrote:
> > > On Wednesday, October 21, 2020 at 1:57:03 AM UTC-10, Jason Evans wrote:
> > > > I've been living in Prague for the past 5 years. I'm originally from
> > > > the
> > > > midwest US with a 15-year stint in NC.
> > > >
> > > > There's a lot of "American" or "American-ized" foods that I miss that
> > > > I
> > > > can't get here. Don't get me wrong, I've learned to love Czech
> > > > goulash,
> > > > svÃ*Ä�ková, sausages, and rizek (schnitzel). My wife is Ukrainian and
> > > > I get
> > > > my fill of holupsy (cabbage rolls) and kotlets (mini burgers without
> > > > bread). However I can't find real fried chicken unless I cook it
> > > > myself,
> > > > smoked BBQ (aka pulled pork) or briskit, black-eyed peas, chicken and
> > > > dumplins, and especially not biscuits and gravy or deep dish pizza. I
> > > > also can't find "American-Chinese" food like General Tso's chicken
> > > > which
> > > > I crave every now and then.
> > > >
> > > > Even some ingredients are hard to come by. There's no shortage of the
> > > > staples: bread, milk, flour, eggs, salt, or sugar, etc. but canned
> > > > good
> > > > for example, Cream of chicken soup or cream of any kind of soup is
> > > > unheard of. It's the same with canned broth and a dozen other things
> > > > unless I order it from overseas and that's really expensive.
> > > >
> > > > This article isn't to complain, it's just to talk about some of the
> > > > differences that I see here that I didn't have in the US. On the plus
> > > > side, it's amazing that I can walk out of the subway in almost any
> > > > part
> > > > of the city and buy a hot slice of decent pizza or a box of hot
> > > > gnocchi
> > > > for less than $2 (at least I could before covid). Knowing a little of
> > > > the
> > > > local language, I really can go to restaurants where beer is cheaper
> > > > than
> > > > water.
> > > >
> > > > My question to the group is, does anyone here live away from home and
> > > > what food changes do you see any what do you miss? If you have any
> > > > questions for me about food here, please let ask.
> > > When people from Hawaii visit the mainland, they're at a loss for
> > > finding/eating Hawaiian kine food. Their search for this food pretty
> > > much starts as soon as the airplane wheels touch the landing strip. If
> > > we can't find local style food, Japanese food, would do in a pinch. The
> > > first time we were on the mainland, we were delighted to find a place
> > > called "Hawaiian Barbecue." As it goes, it wasn't Hawaiian at all - it
> > > was pretty much a standard Korean restaurant. My wife liked that since
> > > she was raised on Korean food.
> > >
> > > https://www.youtube.com/watch?v=ilhyv5MmoJU
> >
> > Why on earth do people travel and eat the same stuff they can get at home?
> > It's different if
> > you're living in a foreign place (like the OP). But it seems like a
> > wasted opportunity to
> > visit a place and not take advantage of regional specialities. You may as
> > well just
> > stay at home.
> >
> > Cindy Hamilton
>
> Regional specialties are fine with me. My favorite place to eat on the
> mainland was the IHOP or chain restaurants. They serve popular American
> cuisine. I've gone to Denny's in our little town because they serve stuff
> that's different from the local food. Stuff like biscuits and gravy and
> chicken fried steak and grits. I'd like to try some Southern regional foods
> without actually going down South. East coast specialties would be great but
> I've yet to reach that side of the country.
>
> ===
>
> East coast is great That is where I grew up We now live in East
> coast Scotland))

I was looking at the info on East Riding. It's a lovely area. It's considerably larger than the rock I live on and it's just a small part of Yorkshire.. That's amazing. Well, to me it is, anyway. Curiously, East Riding has 957 sq. miles. The island of Oahu is 597 sq. miles.

"dsi1" wrote in message
...

On Saturday, October 24, 2020 at 9:00:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, October 22, 2020 at 12:22:04 AM UTC-10, Cindy Hamilton wrote:
> > On Thursday, October 22, 2020 at 12:37:59 AM UTC-4, dsi1 wrote:
> > > On Wednesday, October 21, 2020 at 1:57:03 AM UTC-10, Jason Evans
> > > wrote:
> > > > I've been living in Prague for the past 5 years. I'm originally from
> > > > the
> > > > midwest US with a 15-year stint in NC.
> > > >
> > > > There's a lot of "American" or "American-ized" foods that I miss
> > > > that
> > > > I
> > > > can't get here. Don't get me wrong, I've learned to love Czech
> > > > goulash,
> > > > svÃ*Ä�ková, sausages, and rizek (schnitzel). My wife is Ukrainian
> > > > and
> > > > I get
> > > > my fill of holupsy (cabbage rolls) and kotlets (mini burgers without
> > > > bread). However I can't find real fried chicken unless I cook it
> > > > myself,
> > > > smoked BBQ (aka pulled pork) or briskit, black-eyed peas, chicken
> > > > and
> > > > dumplins, and especially not biscuits and gravy or deep dish pizza.
> > > > I
> > > > also can't find "American-Chinese" food like General Tso's chicken
> > > > which
> > > > I crave every now and then.
> > > >
> > > > Even some ingredients are hard to come by. There's no shortage of
> > > > the
> > > > staples: bread, milk, flour, eggs, salt, or sugar, etc. but canned
> > > > good
> > > > for example, Cream of chicken soup or cream of any kind of soup is
> > > > unheard of. It's the same with canned broth and a dozen other things
> > > > unless I order it from overseas and that's really expensive.
> > > >
> > > > This article isn't to complain, it's just to talk about some of the
> > > > differences that I see here that I didn't have in the US. On the
> > > > plus
> > > > side, it's amazing that I can walk out of the subway in almost any
> > > > part
> > > > of the city and buy a hot slice of decent pizza or a box of hot
> > > > gnocchi
> > > > for less than $2 (at least I could before covid). Knowing a little
> > > > of
> > > > the
> > > > local language, I really can go to restaurants where beer is cheaper
> > > > than
> > > > water.
> > > >
> > > > My question to the group is, does anyone here live away from home
> > > > and
> > > > what food changes do you see any what do you miss? If you have any
> > > > questions for me about food here, please let ask.
> > > When people from Hawaii visit the mainland, they're at a loss for
> > > finding/eating Hawaiian kine food. Their search for this food pretty
> > > much starts as soon as the airplane wheels touch the landing strip. If
> > > we can't find local style food, Japanese food, would do in a pinch.
> > > The
> > > first time we were on the mainland, we were delighted to find a place
> > > called "Hawaiian Barbecue." As it goes, it wasn't Hawaiian at all - it
> > > was pretty much a standard Korean restaurant. My wife liked that since
> > > she was raised on Korean food.
> > >
> > > https://www.youtube.com/watch?v=ilhyv5MmoJU
> >
> > Why on earth do people travel and eat the same stuff they can get at
> > home?
> > It's different if
> > you're living in a foreign place (like the OP). But it seems like a
> > wasted opportunity to
> > visit a place and not take advantage of regional specialities. You may
> > as
> > well just
> > stay at home.
> >
> > Cindy Hamilton
>
> Regional specialties are fine with me. My favorite place to eat on the
> mainland was the IHOP or chain restaurants. They serve popular American
> cuisine. I've gone to Denny's in our little town because they serve stuff
> that's different from the local food. Stuff like biscuits and gravy and
> chicken fried steak and grits. I'd like to try some Southern regional
> foods
> without actually going down South. East coast specialties would be great
> but
> I've yet to reach that side of the country.
>
> ===
>
> East coast is great That is where I grew up We now live in East
> coast Scotland))

I was looking at the info on East Riding. It's a lovely area. It's
considerably larger than the rock I live on and it's just a small part of
Yorkshire. That's amazing. Well, to me it is, anyway. Curiously, East Riding
has 957 sq. miles. The island of Oahu is 597 sq. miles.

==

The East Riding is where I lived)

"dsi1" wrote in message
...

On Saturday, October 24, 2020 at 8:56:07 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, October 22, 2020 at 4:18:18 AM UTC-10, S Viemeister wrote:
> > On 22/10/2020 11:56, dsi1 wrote:
> >
> > > When we were in the UK, we spent some time looking for fish and chips.
> > > It was okay. The next time we're there, I'll be sure to hunt down some
> > > pasties and try to find haggis. Hopefully, it'll haggis in a safe
> > > environment like a hotel.
> > >
> > Haggis used to be readily available year-round - I could even get it at
> > the Woolworth cafeteria. If you want to be sure of finding some, visit
> > Scotland in January for Burns Night, or late November for St Andrew's
> > Day.
>
> Sounds like you're saying that haggis might be difficult to find in
> Scotland
> these days. I can't say when we'd be there.
>
> =====
>
> I don't think I have ever seen it is fast food places. I always see it
> in supermarkets

I'll check out the local gourmet shops for haggis. It won't be the real
stuff since it can't have lamb lung material.

===

Ugh I have never eaten it and I never will lol

I was thinking, I do see it in most supermarkets but in Butchers too

"S Viemeister" wrote in message ...

On 24/10/2020 19:55, Ophelia wrote:
>
>  I don't think I have ever seen it is fast food places. I always see
> it in supermarkets

Yes, times have changed. I used to get it at the Woolworth cafeteria on
Princes Street - served with mashed tatties and neeps. A good, cheap,
lunch. It was quite popular

====

Aye, lassie That were't back in't day!

On Friday, October 23, 2020 at 4:46:19 PM UTC-4, dsi1 wrote:
> On Friday, October 23, 2020 at 9:51:49 AM UTC-10, Graham wrote:
> > On Fri, 23 Oct 2020 12:47:57 -0700 (PDT), dsi1 wrote:
> >
> > > On Friday, October 23, 2020 at 6:43:49 AM UTC-10, Leo wrote:
> > >> On 2020 Oct 22, , Dave Smith wrote
> > >> (in article >):
> > >>
> > >>> I have never had it. I would likely try it if the opportunity presented
> > >>> itself. However, my expectations would probably be low. I have seen lots
> > >>> of national foods spread across they world and be adapted by other
> > >>> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
> > >>> never seemed to make it out of Scotland. Despite the incredible number
> > >>> of Scots who emigrated to the US, Canada and Australia, you will only
> > >>> find it in these countries when a small group of Scots will gather for
> > >>> Robbie Burns Day.
> > >>
> > >> I would prepare Scottish food, but I dont own a spurtle and have no idea
> > >> where to buy one.
> > >
> > > If you had a lathe, you could turn one out. OTOH, a spurtle makes about as much sense as using a wooden peg as an oar.
> >
> > "All Scottish cooking is based on a dare"
> > Mike Meyers
> The Japanese ain't any better. They think stirring stuff with chopsticks is a good idea. That's so weird.

Well, dipping raw seafood, tofu or veggies in all those sauces that you then have to mix right there on the spot can have that effect (like with green horseradish and soy sauce).

On Sunday, October 25, 2020 at 12:56:09 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, October 24, 2020 at 9:00:59 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, October 22, 2020 at 12:22:04 AM UTC-10, Cindy Hamilton wrote:
> > > On Thursday, October 22, 2020 at 12:37:59 AM UTC-4, dsi1 wrote:
> > > > On Wednesday, October 21, 2020 at 1:57:03 AM UTC-10, Jason Evans
> > > > wrote:
> > > > > I've been living in Prague for the past 5 years. I'm originally from
> > > > > the
> > > > > midwest US with a 15-year stint in NC.
> > > > >
> > > > > There's a lot of "American" or "American-ized" foods that I miss
> > > > > that
> > > > > I
> > > > > can't get here. Don't get me wrong, I've learned to love Czech
> > > > > goulash,
> > > > > svÃ*Ä�ková, sausages, and rizek (schnitzel). My wife is Ukrainian
> > > > > and
> > > > > I get
> > > > > my fill of holupsy (cabbage rolls) and kotlets (mini burgers without
> > > > > bread). However I can't find real fried chicken unless I cook it
> > > > > myself,
> > > > > smoked BBQ (aka pulled pork) or briskit, black-eyed peas, chicken
> > > > > and
> > > > > dumplins, and especially not biscuits and gravy or deep dish pizza.
> > > > > I
> > > > > also can't find "American-Chinese" food like General Tso's chicken
> > > > > which
> > > > > I crave every now and then.
> > > > >
> > > > > Even some ingredients are hard to come by. There's no shortage of
> > > > > the
> > > > > staples: bread, milk, flour, eggs, salt, or sugar, etc. but canned
> > > > > good
> > > > > for example, Cream of chicken soup or cream of any kind of soup is
> > > > > unheard of. It's the same with canned broth and a dozen other things
> > > > > unless I order it from overseas and that's really expensive.
> > > > >
> > > > > This article isn't to complain, it's just to talk about some of the
> > > > > differences that I see here that I didn't have in the US. On the
> > > > > plus
> > > > > side, it's amazing that I can walk out of the subway in almost any
> > > > > part
> > > > > of the city and buy a hot slice of decent pizza or a box of hot
> > > > > gnocchi
> > > > > for less than $2 (at least I could before covid). Knowing a little
> > > > > of
> > > > > the
> > > > > local language, I really can go to restaurants where beer is cheaper
> > > > > than
> > > > > water.
> > > > >
> > > > > My question to the group is, does anyone here live away from home
> > > > > and
> > > > > what food changes do you see any what do you miss? If you have any
> > > > > questions for me about food here, please let ask.
> > > > When people from Hawaii visit the mainland, they're at a loss for
> > > > finding/eating Hawaiian kine food. Their search for this food pretty
> > > > much starts as soon as the airplane wheels touch the landing strip. If
> > > > we can't find local style food, Japanese food, would do in a pinch.
> > > > The
> > > > first time we were on the mainland, we were delighted to find a place
> > > > called "Hawaiian Barbecue." As it goes, it wasn't Hawaiian at all - it
> > > > was pretty much a standard Korean restaurant. My wife liked that since
> > > > she was raised on Korean food.
> > > >
> > > > https://www.youtube.com/watch?v=ilhyv5MmoJU
> > >
> > > Why on earth do people travel and eat the same stuff they can get at
> > > home?
> > > It's different if
> > > you're living in a foreign place (like the OP). But it seems like a
> > > wasted opportunity to
> > > visit a place and not take advantage of regional specialities. You may
> > > as
> > > well just
> > > stay at home.
> > >
> > > Cindy Hamilton
> >
> > Regional specialties are fine with me. My favorite place to eat on the
> > mainland was the IHOP or chain restaurants. They serve popular American
> > cuisine. I've gone to Denny's in our little town because they serve stuff
> > that's different from the local food. Stuff like biscuits and gravy and
> > chicken fried steak and grits. I'd like to try some Southern regional
> > foods
> > without actually going down South. East coast specialties would be great
> > but
> > I've yet to reach that side of the country.
> >
> > ===
> >
> > East coast is great That is where I grew up We now live in East
> > coast Scotland))
>
> I was looking at the info on East Riding. It's a lovely area. It's
> considerably larger than the rock I live on and it's just a small part of
> Yorkshire. That's amazing. Well, to me it is, anyway. Curiously, East Riding
> has 957 sq. miles. The island of Oahu is 597 sq. miles.
>
> ==
>
> The East Riding is where I lived)

I guessed.

On Sunday, October 25, 2020 at 12:56:10 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, October 24, 2020 at 8:56:07 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, October 22, 2020 at 4:18:18 AM UTC-10, S Viemeister wrote:
> > > On 22/10/2020 11:56, dsi1 wrote:
> > >
> > > > When we were in the UK, we spent some time looking for fish and chips.
> > > > It was okay. The next time we're there, I'll be sure to hunt down some
> > > > pasties and try to find haggis. Hopefully, it'll haggis in a safe
> > > > environment like a hotel.
> > > >
> > > Haggis used to be readily available year-round - I could even get it at
> > > the Woolworth cafeteria. If you want to be sure of finding some, visit
> > > Scotland in January for Burns Night, or late November for St Andrew's
> > > Day.
> >
> > Sounds like you're saying that haggis might be difficult to find in
> > Scotland
> > these days. I can't say when we'd be there.
> >
> > =====
> >
> > I don't think I have ever seen it is fast food places. I always see it
> > in supermarkets
>
> I'll check out the local gourmet shops for haggis. It won't be the real
> stuff since it can't have lamb lung material.
>
> ===
>
> Ugh I have never eaten it and I never will lol
>
> I was thinking, I do see it in most supermarkets but in Butchers too

My boss's wife said she thought it was pretty good stuff when she tried it in Scotland - so how bad could it be?

On Sunday, October 25, 2020 at 9:48:32 AM UTC-10, Transition Zone wrote:
> On Friday, October 23, 2020 at 4:46:19 PM UTC-4, dsi1 wrote:
> > On Friday, October 23, 2020 at 9:51:49 AM UTC-10, Graham wrote:
> > > On Fri, 23 Oct 2020 12:47:57 -0700 (PDT), dsi1 wrote:
> > >
> > > > On Friday, October 23, 2020 at 6:43:49 AM UTC-10, Leo wrote:
> > > >> On 2020 Oct 22, , Dave Smith wrote
> > > >> (in article >):
> > > >>
> > > >>> I have never had it. I would likely try it if the opportunity presented
> > > >>> itself. However, my expectations would probably be low. I have seen lots
> > > >>> of national foods spread across they world and be adapted by other
> > > >>> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
> > > >>> never seemed to make it out of Scotland. Despite the incredible number
> > > >>> of Scots who emigrated to the US, Canada and Australia, you will only
> > > >>> find it in these countries when a small group of Scots will gather for
> > > >>> Robbie Burns Day.
> > > >>
> > > >> I would prepare Scottish food, but I dont own a spurtle and have no idea
> > > >> where to buy one.
> > > >
> > > > If you had a lathe, you could turn one out. OTOH, a spurtle makes about as much sense as using a wooden peg as an oar.
> > >
> > > "All Scottish cooking is based on a dare"
> > > Mike Meyers
> > The Japanese ain't any better. They think stirring stuff with chopsticks is a good idea. That's so weird.
>
> Well, dipping raw seafood, tofu or veggies in all those sauces that you then have to mix right there on the spot can have that effect (like with green horseradish and soy sauce).

Chopsticks are entirely appropriate for mixing up wasabi or hot mustard with shoyu. It's a little ritual that used to be performed countless times a day on this rock, when people used to actually eat in Chinese restaurants and sushi joints. In fact, the idea of mixing those things up with a fork makes me cringe.

On 26/10/2020 02:51, dsi1 wrote:
>
> My boss's wife said she thought it was pretty good stuff when she tried it in Scotland - so how bad could it be?
>
It's just a big sausage. Some butchers produce very tasty versions, some
less so.

On Sunday, October 25, 2020 at 11:04:28 PM UTC-4, dsi1 wrote:
> On Sunday, October 25, 2020 at 9:48:32 AM UTC-10, Transition Zone wrote:
> > On Friday, October 23, 2020 at 4:46:19 PM UTC-4, dsi1 wrote:
> > > On Friday, October 23, 2020 at 9:51:49 AM UTC-10, Graham wrote:
> > > > On Fri, 23 Oct 2020 12:47:57 -0700 (PDT), dsi1 wrote:
> > > >
> > > > > On Friday, October 23, 2020 at 6:43:49 AM UTC-10, Leo wrote:
> > > > >> On 2020 Oct 22, , Dave Smith wrote
> > > > >> (in article >):
> > > > >>
> > > > >>> I have never had it. I would likely try it if the opportunity presented
> > > > >>> itself. However, my expectations would probably be low. I have seen lots
> > > > >>> of national foods spread across they world and be adapted by other
> > > > >>> countries and cultures, like spaghetti, tacos, perogies, curry. Haggis
> > > > >>> never seemed to make it out of Scotland. Despite the incredible number
> > > > >>> of Scots who emigrated to the US, Canada and Australia, you will only
> > > > >>> find it in these countries when a small group of Scots will gather for
> > > > >>> Robbie Burns Day.
> > > > >>
> > > > >> I would prepare Scottish food, but I dont own a spurtle and have no idea
> > > > >> where to buy one.
> > > > >
> > > > > If you had a lathe, you could turn one out. OTOH, a spurtle makes about as much sense as using a wooden peg as an oar.
> > > >
> > > > "All Scottish cooking is based on a dare"
> > > > Mike Meyers
> > > The Japanese ain't any better. They think stirring stuff with chopsticks is a good idea. That's so weird.
> >
> > Well, dipping raw seafood, tofu or veggies in all those sauces that you then have to mix right there on the spot can have that effect (like with green horseradish and soy sauce).
> Chopsticks are entirely appropriate for mixing up wasabi or hot mustard with shoyu. It's a little ritual that used to be performed countless times a day on this rock, when people used to actually eat in Chinese restaurants and sushi joints. In fact, the idea of mixing those things up with a fork makes me cringe.

Looks like the perfect culture clash.