On 2004-05-23 04:01:47 +0100, "Gabby" > said:

>
> "Tony Walton" > wrote in message
> ...
>>
>> Depends what sort of gallon. A US gallon is 3.785-ish litres, a UK
>> (Imperial) gallon is 4.546-ish litres.
>>
>> It comes from the differing pints. A US pint is 16 fluid ounces (so a
>> US pint of water weighs 1lb), a UK pint is 20 fluid ounces (so a UK
>> gallon of water weighs 10lb). Yes, to be pedantic the fluid ounces also
>> differ a little.
>
> How do the [fluid] ounces differ?

Only marginally
http://en.wikipedia.org/wiki/Fluid_ounce says
++++++++
The U.S. fluid ounce is 1/128 gallon, about 1.805 cubic inches or 29.573531ml.
This volume of water weighs about 1.04 ounces.

The Imperial fluid ounce is (1/160) gallon or 8 fluid drams, about
1.734 cubic inches or 28.413063 ml.
This volume of water weighs exactly 1 ounce under certain temperature
and pressure conditions.
+++++++

> I remember having a real problem in school when they taught us:
> 8 oz = 1 cup
> 2 cups = 1 pint
> 2 pints = 1 quart
> 4 quarts = 1 gallon
> But then they told us that our gallon in Canada was bigger than the gallon
> in the US.

So that's an Imperial gallon. The gallon you've calculated above is a
US gallon.

> I remember asking why that was but my teachers never explained.
> It was only in the past few years that I learned that the British pint isn't
> 2 cups but 4 gills with a gill=5 ounces.

You have to watch it with gills in the UK. It's still an "official"
standard measure over here but is almost completely unused nowadays -
the "official" usage is 1/4 (UK) pint, as you say, but some dialects
use "gill" as 1/2 (UK) pint.

About the only wide use for decades was in the standard measure for
liquor in pubs, where a measure was 1/6 of a gill (1/5 of a gill in
Scotland). The standard is now 25ml, which has made us happy in England
but less so in Scotland!

> Finally, the question my grade
> school teachers had ignored was explained.

Isn't it good when that happens!

--
Tony

On 2004-05-23 00:22:07 +0100, sf > said:

> On Sat, 22 May 2004 21:25:25 +0000 (UTC), Tony Walton
> > wrote:
>>
>> Not here (Up Over?)? Spring Onions (known as scallions in the US and
>> Northern England, but not Standard English English)
>
> I haven't ever called them scallions. My grandfather called
> them spring onions, but they are just plain "green onions"
> to me.

Apologies - I meant to say "some parts of the US". Same over here, in
fact - not everybody calls them "scallions".

--
Tony

On 2004-05-23 00:45:01 +0100, Michael Odom > said:

>
> Some of the old timers in south Louisiana use the word shallot to
> refer to green onions. It's not as bad as the Hoosiers I know who
> call bell peppers mangoes, I suppose.

That must make for interesting mango chutney! (What's a Hoosier?)

--
Tony

On Sat, 22 May 2004 21:39:09 +0000 (UTC), Tony Walton
> wrote:

>Depends what sort of gallon. A US gallon is 3.785-ish litres, a UK
>(Imperial) gallon is 4.546-ish litres.
>
>It comes from the differing pints. A US pint is 16 fluid ounces (so a
>US pint of water weighs 1lb),

Just a little over. I US gallon of water weighs 8.345 lbs, so 1 US
pint weighs 1.04 lbs. It comes from having 1 measurement system apply
to both volume and weight. Dumb.

"Miche" > wrote in message
...
> Um, um...
>
> Shallots are not the same things as spring onions/scallions.

I have seen shallots/spring onions/green onions/scallions used for the same
things.

ant

"Nancy Young" > wrote in message
...
> Michael Odom wrote:
> >
> > On Sun, 23 May 2004 10:09:06 +1200, Miche >
>
> > >Shallots are not the same things as spring onions/scallions.
>
> > Some of the old timers in south Louisiana use the word shallot to
> > refer to green onions.
>
> So what do they call actual shallots, being as they are nothing like
> scallions or green onions?

we call them French Shallots! (those little yellow onion things I assume you
mean).

Bell peppers are Capsicums here, too.

ant

On Sun, 23 May 2004 08:33:17 +1000, "ant" > wrote:

>
>"Tony Walton" > wrote in message
...
>> > Scones/biscuits, biscuits/cookies,
>>
>> True. The things I've seen in the US as "biscuits" are nowhere near
>> what I (in the UK) would call biscuits. Interesting, the way words
>> differ...
>
>the Americans use the word biscuits to describe things that are very like
>scones.

'Cept in my experience the best American biscuits are only like scones
inasmuch as they're savoury and some scones are savoury. I'm not very fond
of scones in general, but I adore American biscuits. Though, I'm not
very fond of poorly made or not fresh American biscuits, so perhaps I've
only ever had poorly made scones and if I had real, fresh, well-made scones
I'd feel differently about them. Hmmm something to ponder when we visit the
UK.

As far as I know, there is no real analog to the American biscuit in the
UK, and I can see why people use scones as the example for their UK
friends.

Of course, I might be being biscuit snobbish, because I'm only thinking of
the wondrous, light, fluffy, hot, fresh, buttermilk biscuits that are
ubiquitous in the Southern US but that you can obtain if you know where to
go up here in New England (not the stuff you get in a tube from Pillsbury,
which, while fresh and hot, can't touch a homemade biscuit). *drool* I
really wish I had some biscuits and sausage gravy right now. That sounds
fantastic.

--
Siobhan Perricone
"This isn't right. This isn't even wrong."
- Wolfgang Pauli, on a paper submitted by a physicist colleague

"Edwin Pawlowski" > wrote in message >...
> "jimmyz" > wrote in message
> m...
> > "Edwin Pawlowski" > wrote in message
> >. ..
> > > "jimmyz" > wrote in message
> > > > What does this have to do with food and cooking?
> > > > >
> > >
> > > I answered a question. What is your excuse?
> > > Ed
> >
> >
> > My excuse for what? Your question makes no sense.
> >
> > This is a food and cooking message board.
> >
> > Why would you talk about gasoline here? Do you drink it, eat it, cook with
> it?
> >
> > I'm curious.
>
> You can cook with gas. You can use kerosene to start a fire. We used it
> all the time when camping. Kerosene is available at many gas stations. It
> all fits together.
>
> You asked a question that had nothing to do with cooking either. I wrote
> about the price of gas. I felt like it so I did. If you have a problem
> with that, plonk me. What did you accomplish aside from wasting bandwidth?
> The group here often gets off topic or one subject leads to another, just
> like conversation around the dinner table. (see, another food reference)
>
> I do hope you enjoy your visit here. Wish you luck in trying to change the
> way people post also.


I don't remember asking a question that had nothing to do do with cooking.

Could you point it out?

jimmyz wrote:
> "Edwin Pawlowski" > wrote in message
> >...
>> "jimmyz" > wrote in message
>> m...
>>> "Edwin Pawlowski" > wrote in message
>> >. ..
>>>> "jimmyz" > wrote in message
>>>>> What does this have to do with food and cooking?
>>>>>>
>>>>
>>>> I answered a question. What is your excuse?
>>>> Ed
>>>
>>>
>>> My excuse for what? Your question makes no sense.
>>>
>>> This is a food and cooking message board.
>>>
>>> Why would you talk about gasoline here? Do you drink it, eat it, cook with
>> it?
>>>
>>> I'm curious.
>>
>> You can cook with gas. You can use kerosene to start a fire. We used it
>> all the time when camping. Kerosene is available at many gas stations. It
>> all fits together.
>>
>> You asked a question that had nothing to do with cooking either. I wrote
>> about the price of gas. I felt like it so I did. If you have a problem
>> with that, plonk me. What did you accomplish aside from wasting bandwidth?
>> The group here often gets off topic or one subject leads to another, just
>> like conversation around the dinner table. (see, another food reference)
>>
>> I do hope you enjoy your visit here. Wish you luck in trying to change the
>> way people post also.
>
>
> I don't remember asking a question that had nothing to do do with cooking.
>
> Could you point it out?

Try the one that I am responding to.

BOB

Nancy Young > wrote in message >...
> jimmyz wrote:
> >
> > Nancy Young > wrote in message
>
> > > We talk about a lot of things, here. That's not going to change.
> > > Just respond to what you're interested in. Or not.
> > >
> > > nancy (made sausage and peppers sandwiches for dinner)
>
> > The title of this newsgroup is rec.food.cooking.
> > Most people would assume that it is concerned with these subjects.
>
> And it is. Other subjects come up as well. Like it or lump it.
>
> >
> > We talk about a lot of things, here. That's not going to change.
> > > Just respond to what you're interested in. Or not.
> >
> > Why would you talk about the price of gasoline here?
>
> Because people wanted to. They for sure don't need your permission,
> no offense.
>
> > Shouldn't you find a newsgroup entitled "gas prices", "politics", "oil
> > companies", etc.
>
> No.
>
> > You ignored what I said and simply contradicted me.
>
> Okay, I answered you, how is that ignoring you? Don't answer,
> rhetorical question. Contradict you? I just told it like it is.
> If you don't like the off topic stuff, ignore it because it's not
> going away.
>
> Now, since OT posting annoys you, why don't you stop doing it?
>
> nancy

> > Shouldn't you find a newsgroup entitled "gas prices", "politics", "oil
> > companies", etc.
>
> No.

That's a contradiction.

> Now, since OT posting annoys you, why don't you stop doing it?
>
I didn't post anything OT. I questioned why you did.

Okay, I answered you, how is that ignoring you?

You ignored what I said. If you ignore what people say and pretend to
hear, (or read), something else, that makes you an ignoramus.

jimmyz wrote:
>
> Nancy Young > wrote in message

> > > Why would you talk about the price of gasoline here?
> >
> > Because people wanted to. They for sure don't need your permission,
> > no offense.

> > > Shouldn't you find a newsgroup entitled "gas prices", "politics", "oil
> > > companies", etc.
> >
> > No.
>
> That's a contradiction.

No, that's an answer.

>
> > Now, since OT posting annoys you, why don't you stop doing it?
> >
> I didn't post anything OT. I questioned why you did.

You most certainly did, including this post.

> Okay, I answered you, how is that ignoring you?

Do you do drugs or something? I never said you ignored me.

> You ignored what I said. If you ignore what people say and pretend to
> hear, (or read), something else, that makes you an ignoramus.

And I think you've pretty much established that you don't have the
IQ God gave a box of rocks. You might want to quit while you're
behind.

nancy (ps Please feel free to ignore me, you won't hurt my feelings)

"jimmyz" > wrote in message
>
> I don't remember asking a question that had nothing to do do with cooking.
>
> Could you point it out?

Yes: > > > > > What does this have to do with food and cooking?

Playing netcop is a total waste of bandwidth. Your question has nothing to
do with cooking, everything to do with being a netcop. Same with the
continuation of this thread.

That said, I'll stop carrying it on and you may have the last word if that
is important to you.
Ed

On Sun, 23 May 2004 11:21:08 +0000 (UTC), Tony Walton
> wrote:

>On 2004-05-23 00:45:01 +0100, Michael Odom > said:
>
>>
>> Some of the old timers in south Louisiana use the word shallot to
>> refer to green onions. It's not as bad as the Hoosiers I know who
>> call bell peppers mangoes, I suppose.
>
>That must make for interesting mango chutney! (What's a Hoosier?)

A native of Indiana. I don't know why they're called Hoosiers, but
they are.

modom

Full service versus self service

Where I live there are NO full service stations. Everytthing is self
serve. It would be nice if we could get someone to pump our gas and
clean our windshield and check the oil but thoser days are gone forever.



Have a good day`

In rec.food.cooking, Siobhan Perricone > wrote:

> Of course, I might be being biscuit snobbish, because I'm only thinking of
> the wondrous, light, fluffy, hot, fresh, buttermilk biscuits that are
> ubiquitous in the Southern US but that you can obtain if you know where to
> go up here in New England


OK, where in New England?

--
....I'm an air-conditioned gypsy...

- The Who

On Sun, 23 May 2004 18:46:30 +0000 (UTC),
wrote:

>In rec.food.cooking, Siobhan Perricone > wrote:
>
>> Of course, I might be being biscuit snobbish, because I'm only thinking of
>> the wondrous, light, fluffy, hot, fresh, buttermilk biscuits that are
>> ubiquitous in the Southern US but that you can obtain if you know where to
>> go up here in New England
>
>
>OK, where in New England?

Vermont. Or do you mean where in New England can you get fluffy
biscuits?

--
Siobhan Perricone
"This isn't right. This isn't even wrong."
- Wolfgang Pauli, on a paper submitted by a physicist colleague

In rec.food.cooking, Siobhan Perricone > wrote:
> On Sun, 23 May 2004 18:46:30 +0000 (UTC),
> wrote:

> >In rec.food.cooking, Siobhan Perricone > wrote:
> >
> >> Of course, I might be being biscuit snobbish, because I'm only thinking of
> >> the wondrous, light, fluffy, hot, fresh, buttermilk biscuits that are
> >> ubiquitous in the Southern US but that you can obtain if you know where to
> >> go up here in New England
> >
> >
> >OK, where in New England?

> Vermont. Or do you mean where in New England can you get fluffy
> biscuits?

Actually, I DID mean where in New England can you get good biscuits.

But as long as you bring it up, where in Vermont?

--
....I'm an air-conditioned gypsy...

- The Who

Frogleg > wrote:
>On Sat, 22 May 2004 21:39:09 +0000 (UTC), Tony Walton
> wrote:
>
>>Depends what sort of gallon. A US gallon is 3.785-ish litres, a UK
>>(Imperial) gallon is 4.546-ish litres.
>>
>>It comes from the differing pints. A US pint is 16 fluid ounces (so a
>>US pint of water weighs 1lb),
>
>Just a little over. I US gallon of water weighs 8.345 lbs, so 1 US
>pint weighs 1.04 lbs. It comes from having 1 measurement system apply
>to both volume and weight. Dumb.

"A pint's a pound the world around."

Is bullshit.

--Blair
"Nertz."

In article >,
"ant" > wrote:

> "Miche" > wrote in message
> ...
> > Um, um...
> >
> > Shallots are not the same things as spring onions/scallions.
>
> I have seen shallots/spring onions/green onions/scallions used for the same
> things.

That doesn't mean they are the same thing. I've seen eggplant slices
used in place of lasagne noodles, but that doesn't make eggplants pasta.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

Blair P. Houghton > wrote in message > ...
> Frogleg > wrote:
> >On Sat, 22 May 2004 21:39:09 +0000 (UTC), Tony Walton
> > wrote:
> >
> >>Depends what sort of gallon. A US gallon is 3.785-ish litres, a UK
> >>(Imperial) gallon is 4.546-ish litres.
> >>
> >>It comes from the differing pints. A US pint is 16 fluid ounces (so a
> >>US pint of water weighs 1lb),
> >
> >Just a little over. I US gallon of water weighs 8.345 lbs, so 1 US
> >pint weighs 1.04 lbs. It comes from having 1 measurement system apply
> >to both volume and weight. Dumb.
>
> "A pint's a pound the world around."
>
> Is bullshit.
>
> --Blair
> "Nertz."

In the u.k.-- A pint of pure water weighs a pound and a quarter.
For the ones who like an argument or two, the "pure" water bit means
just plain water with nothing added which would of course change the
weight.

On Mon, 24 May 2004 00:51:01 +0000 (UTC),
wrote:

>In rec.food.cooking, Siobhan Perricone > wrote:
>> On Sun, 23 May 2004 18:46:30 +0000 (UTC),
>> wrote:
>
>> >In rec.food.cooking, Siobhan Perricone > wrote:
>> >
>> >> Of course, I might be being biscuit snobbish, because I'm only thinking of
>> >> the wondrous, light, fluffy, hot, fresh, buttermilk biscuits that are
>> >> ubiquitous in the Southern US but that you can obtain if you know where to
>> >> go up here in New England
>> >
>> >
>> >OK, where in New England?
>
>> Vermont. Or do you mean where in New England can you get fluffy
>> biscuits?
>
>Actually, I DID mean where in New England can you get good biscuits.
>
>But as long as you bring it up, where in Vermont?

Central.

Actually, I'm trying to remember where I've had good biscuits up here. I
know I have but not in a long time 'cos we're diabetics and they're high in
carbs. I'll let you know when I remember.

--
Siobhan Perricone
"This isn't right. This isn't even wrong."
- Wolfgang Pauli, on a paper submitted by a physicist colleague

On 2004-05-24 09:54:23 +0100, (walamalacalucy) said:

>
> In the u.k.-- A pint of pure water weighs a pound and a quarter.

And - A litre of water's a pint and three quarters (ish. It's 1.76-odd
pints really, but that's close enough for guesstimation!)

--
Tony

On 2004-05-24 08:58:11 +0100, Miche > said:

>
> That doesn't mean they are the same thing. I've seen eggplant slices
> used in place of lasagne noodles, but that doesn't make eggplants pasta.


That sounds like moussaka to me.

--
Tony

On Sun, 23 May 2004 11:21:08 +0000 (UTC), Tony Walton
> arranged random neurons, so they looked
like this:

>That must make for interesting mango chutney! (What's a Hoosier?)

Someone from Indiana. Etymology of "Hoosier" is apocryphal.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "spaminator" with "cox"

"Miche" > wrote in message
...
> In article >,
> "ant" > wrote:
>
> > "Miche" > wrote in message
> > ...
> > > Um, um...
> > >
> > > Shallots are not the same things as spring onions/scallions.
> >
> > I have seen shallots/spring onions/green onions/scallions used for the
same
> > things.
>
> That doesn't mean they are the same thing. I've seen eggplant slices
> used in place of lasagne noodles, but that doesn't make eggplants pasta.

I meant the names were used for the same things.

Travel a lot, do you?

ant

Miche wrote:
> "ant" > wrote:
>> "Miche" <> wrote ...

>>> Um, um...
>>>
>>> Shallots are not the same things as spring onions/scallions.
>>
>> I have seen shallots/spring onions/green onions/scallions used for
>> the same things.
>
> That doesn't mean they are the same thing.

Depends on where you're from. Spring onions are often called shallots in
Australia, and rarely called scallions.

Miche wrote:
>
> Shallots are not the same things as spring onions/scallions.

This gets covered every so often in RFC. The term is used
differently in different geographies.

In most of the US, an onion and a shallot are two different
(species, breed, variety, something like that). Shallots end
up dried and taste much more of garlic. Young onions are
*not* called shallots, they are called scallions or green
onions. In most of the US the breed of plant that is called
shallot is only sold mature and perhaps even partially dried.
Garlic, shallot, onion, chive, leek are all breeds in the same
family that are sorted by intensity of the breed. All of the
breeds could potentially be harvested young, old, dried, etc.

In most of the UK, a shallot is a young plant. Maybe the
same breed of plant as an onion, maybe the same breed of plant
as the garlicy flavored one. At a guess AU, NZ and other
places that prefer UK terminology over US terminology likely
use shallot this way (young shoot).

Doug Freyburger wrote:
>
> Miche wrote:
> >
> > Shallots are not the same things as spring onions/scallions.
>
> This gets covered every so often in RFC. The term is used
> differently in different geographies.
>
> In most of the US, an onion and a shallot are two different
> (species, breed, variety, something like that). Shallots end
> up dried and taste much more of garlic. Young onions are
> *not* called shallots, they are called scallions or green
> onions. In most of the US the breed of plant that is called
> shallot is only sold mature and perhaps even partially dried.
> Garlic, shallot, onion, chive, leek are all breeds in the same
> family that are sorted by intensity of the breed. All of the
> breeds could potentially be harvested young, old, dried, etc.
>
> In most of the UK, a shallot is a young plant.

Don't think so. What's sold in UK supermarkets as a shallot is not the
same thing as a spring onion/green onion/salad onion/scallion. There's a
picture he http://www.magicvalleygrowers.com/shallots/

>Maybe the
> same breed of plant as an onion, maybe the same breed of plant
> as the garlicy flavored one. At a guess AU, NZ and other
> places that prefer UK terminology over US terminology likely
> use shallot this way (young shoot).

Don't know why green onions are called shallots in AU or NZ, but it
isn't because that's what they are called in the UK.

Frogleg > wrote:

>Here is a kinder treatment of a subject that frequently comes up in
>rfc..
>
>http://www.smithsonianmag.si.edu/smi...ar04/last.html

For those not familiar with the Smithsonian magazine, the piece linked
above was humor, published in the 'Last Page' column, not a factual
report.

D.
--
Touch-twice life. Eat. Drink. Laugh.

Puester > wrote in message >...
> Nexis wrote:
>
> >
> > When, in the movie Supersize Me, they were in the school cafeteria, he
> > noticed alot of kids getting nothing but fries out of the lunch line. He
> > stopped on girl and asked her if that was all she was eating, and she said
> > "At least it's a vegetable!". The lady who ran the school lunch program said
> > such things didn't worry her and that "she probably brought a nutritious
> > lunch from home, and is just adding the fries as a side". So, he went to her
> > table and asked if she brought anything from home..."Oh yes" came the reply
> > "I brought a Coke."
> > I wonder what food group she thought that falls into?
> >
> > kimberly
>
>
>
> Probably Brown.
>
> In college we kidded that the five food groups were
> fat, sugar, salt, beer and chocolate.
>
> gloria p

They're not?



Cheers

Michael Odom > wrote in message >. ..
> On Sun, 23 May 2004 10:09:06 +1200, Miche >
> wrote:
>
> >In article >,
> > "ant" > wrote:
> >
> >> "Tony Walton" > wrote in message
> >> ...
> >> > On 2004-05-14 22:37:51 +0100, "pavane" > said:
> >> > >
> >> > > The article begins a paragraph with "...when youngsters can't tell an
> onion
> >> > > from arugula..." Interestingly Microsoft's Spellchecker does not
> recognize
> >> > > the word "arugula."
> >> >
> >> > To be honest I'd never heard of aragula (though if presented with an
> >> > onion and something that wasn't an onion I'd know which one was the
> >> > onion <smile>). It turns out that it's what we in the UK call "rocket".
> >>
> >> yeah, we call it Rocket in Australia, too. but we learn other countries'
> >> useage, so recipes aren't too hard. Zucchinis/courgettes, Shallots/spring
> >> onions/scallions, Scones/biscuits, biscuits/cookies, coriander/cilantro and
> >> the list goes on.
> >
> >Um, um...
> >
> >Shallots are not the same things as spring onions/scallions.
> >
> >Miche
>
> Some of the old timers in south Louisiana use the word shallot to
> refer to green onions. It's not as bad as the Hoosiers I know who
> call bell peppers mangoes, I suppose.
>
> modom

What do they call mangoes...cabbages?

"Edwin Pawlowski" > wrote in message m>...
> "jimmyz" > wrote in message
> >
> > I don't remember asking a question that had nothing to do with cooking.
> >
> > Could you point it out?
>
> Yes: > > > > > What does this have to do with food and cooking?
>
> Playing netcop is a total waste of bandwidth. Your question has nothing to
> do with cooking, everything to do with being a netcop. Same with the
> continuation of this thread.
>
> That said, I'll stop carrying it on and you may have the last word if that
> is important to you.
> Ed

> Yes: > > > > > What does this have to do with food and cooking?
>

My question had to with the subject of this board: food & cooking.

Strange that you would think that the price of gasoline belongs on a
food & cooking board.

> Playing netcop is a total waste of bandwidth.

I guess you think that you haven't wasted bandwith by insisting that a
non-food topic belongs here.

In article >, Arri London >
wrote:

> Doug Freyburger wrote:

> >Maybe the
> > same breed of plant as an onion, maybe the same breed of plant
> > as the garlicy flavored one. At a guess AU, NZ and other
> > places that prefer UK terminology over US terminology likely
> > use shallot this way (young shoot).
>
> Don't know why green onions are called shallots in AU or NZ, but it
> isn't because that's what they are called in the UK.

They're not. What we call shallots are what you call shallots.

What you call green onions is what we call spring onions.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

"Miche" > wrote in message
...
> In article >, Arri London >
> wrote:
>
> > Doug Freyburger wrote:
>
> > >Maybe the
> > > same breed of plant as an onion, maybe the same breed of plant
> > > as the garlicy flavored one. At a guess AU, NZ and other
> > > places that prefer UK terminology over US terminology likely
> > > use shallot this way (young shoot).
> >
> > Don't know why green onions are called shallots in AU or NZ, but it
> > isn't because that's what they are called in the UK.
>
> They're not. What we call shallots are what you call shallots.
>
> What you call green onions is what we call spring onions.
>
> Miche
>

In this area, green onions are scallions. What many call spring onions are
white onions w/the top still attached (usually from a farm stand).

On Sat, 29 May 2004 15:32:43 +1200, Miche >
wrote:

>In article >, Arri London >
>wrote:
>
>> Doug Freyburger wrote:
>
>> >Maybe the
>> > same breed of plant as an onion, maybe the same breed of plant
>> > as the garlicy flavored one. At a guess AU, NZ and other
>> > places that prefer UK terminology over US terminology likely
>> > use shallot this way (young shoot).
>>
>> Don't know why green onions are called shallots in AU or NZ, but it
>> isn't because that's what they are called in the UK.
>
>They're not. What we call shallots are what you call shallots.
>
>What you call green onions is what we call spring onions.
>

You mean scallions?

Boron

In article >,
Boron Elgar > wrote:

> On Sat, 29 May 2004 15:32:43 +1200, Miche >
> wrote:

> >What you call green onions is what we call spring onions.
> >
>
> You mean scallions?

Yeah.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

Miche wrote:
>
> In article >, Arri London >
> wrote:
>
> > Doug Freyburger wrote:
>
> > >Maybe the
> > > same breed of plant as an onion, maybe the same breed of plant
> > > as the garlicy flavored one. At a guess AU, NZ and other
> > > places that prefer UK terminology over US terminology likely
> > > use shallot this way (young shoot).
> >
> > Don't know why green onions are called shallots in AU or NZ, but it
> > isn't because that's what they are called in the UK.
>
> They're not. What we call shallots are what you call shallots.
>
> What you call green onions is what we call spring onions.
>
> Miche
>
>

Some people here have said that green/spring/salad onions are also
called shallots in AU and NZ. I took it for granted that they knew what
they were talking about. Always a mistake in a newsgroup

In article >, Arri London >
wrote:

> Miche wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > Doug Freyburger wrote:
> >
> > > >Maybe the
> > > > same breed of plant as an onion, maybe the same breed of plant
> > > > as the garlicy flavored one. At a guess AU, NZ and other
> > > > places that prefer UK terminology over US terminology likely
> > > > use shallot this way (young shoot).
> > >
> > > Don't know why green onions are called shallots in AU or NZ, but it
> > > isn't because that's what they are called in the UK.
> >
> > They're not. What we call shallots are what you call shallots.
> >
> > What you call green onions is what we call spring onions.
>
> Some people here have said that green/spring/salad onions are also
> called shallots in AU and NZ. I took it for granted that they knew what
> they were talking about. Always a mistake in a newsgroup

It's one of those "true of AU but not NZ" things. A lot of people make
the mistake of thinking that NZ and AU are more alike than they actually
are. Similar, yes, but there are still differences.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

>
> It's one of those "true of AU but not NZ" things. A lot of people make
> the mistake of thinking that NZ and AU are more alike than they actually
> are. Similar, yes, but there are still differences.
>
> Miche
>

Piping up from Oz here I have to say that I have seen spring onions
labelled as spring onions or shallots here in Australia. It might have been
a while ago though, cos now I buy shallots as shallots and spring onions as
spring onions. The names are contested though - in Australian Table or Good
Taste Magazine I remember there was an article on the names and what they
applied to.

alexine

Miche wrote:
>
> In article >, Arri London >
> wrote:
>
> > Miche wrote:
> > >
> > > In article >, Arri London >
> > > wrote:
> > >
> > > > Doug Freyburger wrote:
> > >
> > > > >Maybe the
> > > > > same breed of plant as an onion, maybe the same breed of plant
> > > > > as the garlicy flavored one. At a guess AU, NZ and other
> > > > > places that prefer UK terminology over US terminology likely
> > > > > use shallot this way (young shoot).
> > > >
> > > > Don't know why green onions are called shallots in AU or NZ, but it
> > > > isn't because that's what they are called in the UK.
> > >
> > > They're not. What we call shallots are what you call shallots.
> > >
> > > What you call green onions is what we call spring onions.
> >
> > Some people here have said that green/spring/salad onions are also
> > called shallots in AU and NZ. I took it for granted that they knew what
> > they were talking about. Always a mistake in a newsgroup
>
> It's one of those "true of AU but not NZ" things. A lot of people make
> the mistake of thinking that NZ and AU are more alike than they actually
> are. Similar, yes, but there are still differences.
>
> Miche
>

LOL! Yes that much I know.