This NG is heavily weighted towards USA members - such is life. However
this does produce some confusion for those who are in other countries.

I THINK that:

What I would call cake is called "cake"

What I know as scones are called "biscuits"

What I would call biscuits are called "cookies"

So what are brownies? Cakes? Biscuits? Cookies? Other?


David

"David Hare-Scott" > wrote in
:

> This NG is heavily weighted towards USA members - such is life.
> However this does produce some confusion for those who are in other
> countries.
>
> I THINK that:
>
> What I would call cake is called "cake"
>
> What I know as scones are called "biscuits"
>
> What I would call biscuits are called "cookies"
>
> So what are brownies? Cakes? Biscuits? Cookies? Other?
>
>
> David
>
>

What you think is quite correct. Brownies are (usually) a chocolate
confection baked in a shallow pan and cut into squares or bars. They
are generally quite sweet and the texture can range from rather
cake-like to fudgy and chewy. They are sometimes iced or sprinkled with
confectioners (powdered) sugar. There are certainly other sorts of
brownies that contain no chocolate, but the mere term "brownies" usually
conjures up visions of something chocolate.

When I compare scones to US biscuits, I generally find that scones are
richer and often sweetened a bit. US biscuits are rarely if ever
sweetened. They are almost always served hot to be split and slathered
with butter and/or jam.

When I compare non-US biscuits to US cookies, I generally find that the
biscuits are often less sweet although can be quite rich.

Methinks cake is cake the world around, or very nearly. :-)

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.

David wrote:

> This NG is heavily weighted towards USA members - such is life. However
> this does produce some confusion for those who are in other countries.
>
> I THINK that:
>
> What I would call cake is called "cake"
>
> What I know as scones are called "biscuits"
>
> What I would call biscuits are called "cookies"
>
> So what are brownies? Cakes? Biscuits? Cookies? Other?


American biscuits aren't quite the same as scones, but I guess it's the
closest thing you've got.

Brownies are classified as a particular kind of bar cookie, in US culinary
taxonomy.

Bob

Would there be enough support to have
"international translation" as a section of the FAQ?


E. P.

David Hare-Scott wrote:

> This NG is heavily weighted towards USA members - such is life. However
> this does produce some confusion for those who are in other countries.
>
> I THINK that:
>
> What I would call cake is called "cake"
>
> What I know as scones are called "biscuits"
>
> What I would call biscuits are called "cookies"
>
> So what are brownies? Cakes? Biscuits? Cookies? Other?

American Brownies are young girls who sell cookies (biscuits) once a
year. In other countries, they're called things like "Girl Guides."

There's also a baked goods thingy called a brownie. Think of it as a
thick bar cookie.

This is a very serious subject. <g>

Pastorio

>David Hare-Scott wrote:
>
>So what are brownies?

brownie
dense, chewy, cakelike cookie that is generally chocolate-flavored (hence the
name), but can also be a variety of other flavors including butterscotch and
vanilla (in which case it's called a blondie ).

© Copyright Barron's Educational Services, Inc. 1995

M-W

brown·ie

noun

1 : a legendary good-natured elf that performs helpful services at night
2 : capitalized : a nubile member of a program of the Girl Scouts
3 : a small square or rectangle of rich usually chocolate cake often containing
nuts

4: currier of favors (as with a superior).
---

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Bob (this one)" > wrote in message
...
> David Hare-Scott wrote:
>
> > This NG is heavily weighted towards USA members - such is life. However
> > this does produce some confusion for those who are in other countries.
> >
> > I THINK that:
> >
> > What I would call cake is called "cake"
> >
> > What I know as scones are called "biscuits"
> >
> > What I would call biscuits are called "cookies"
> >
> > So what are brownies? Cakes? Biscuits? Cookies? Other?
>
> American Brownies are young girls who sell cookies (biscuits) once a
> year. In other countries, they're called things like "Girl Guides."

Canadians also have Brownies. They're the second step in the Guide
movement. Sparks, Brownies, Guides, Path Finders.

Gabby

in article , Wayne at
wrote on 6/1/04 5:19 AM:

> "David Hare-Scott" > wrote in
> :
>
>> This NG is heavily weighted towards USA members - such is life.
>> However this does produce some confusion for those who are in other
>> countries.
>>
>> I THINK that:
>>
>> What I would call cake is called "cake"
>>
>> What I know as scones are called "biscuits"
>>
>> What I would call biscuits are called "cookies"
>>
>> So what are brownies? Cakes? Biscuits? Cookies? Other?
>>
>>
>> David
>>
And Gateau is the UK equivalent to what?

David Hare-Scott wrote:

> This NG is heavily weighted towards USA members - such is life. However
> this does produce some confusion for those who are in other countries.
>
> I THINK that:
>
> What I would call cake is called "cake"
>
> What I know as scones are called "biscuits"
>
> What I would call biscuits are called "cookies"
>
> So what are brownies? Cakes? Biscuits? Cookies? Other?
>
>

more to the point, where does Parkin fit into this taxonomy???

--
Use Linux - Computer power for the people: Down with cybercrud...

Muckerheide wrote:
>
> in article , Wayne at
> wrote on 6/1/04 5:19 AM:
>
> > "David Hare-Scott" > wrote in
> > :
> >
> >> This NG is heavily weighted towards USA members - such is life.
> >> However this does produce some confusion for those who are in other
> >> countries.
> >>
> >> I THINK that:
> >>
> >> What I would call cake is called "cake"
> >>
> >> What I know as scones are called "biscuits"
> >>
> >> What I would call biscuits are called "cookies"
> >>
> >> So what are brownies? Cakes? Biscuits? Cookies? Other?
> >>
> >>
> >> David
> >>
> And Gateau is the UK equivalent to what?

A type of cake.

august wrote:
>
> :
>
> || This NG is heavily weighted towards USA members - such is life. However
> || this does produce some confusion for those who are in other countries.
> ||
> || I THINK that:
> ||
> || What I would call cake is called "cake"
> ||
> || What I know as scones are called "biscuits"
> ||
> || What I would call biscuits are called "cookies"
> ||
> || So what are brownies? Cakes? Biscuits? Cookies? Other?
>
> Hi David
> You are right on my wavelength. This IS an International NG and I know
> many a non USAlien (heh!) who has given up the list due to communication
> issues.
>
> Brownies, to me, are little girls who belong to an association and sell
> cookies door to door in 1950's movies.
>
> --
>
> Do what ye will and harm none.

Brownies are still little girls who belong to WAGGGS, sell cookies
(not always door to door in the US) and when they get older, can
even get a pin for learning, teaching and practicing your religion!

b*b

Wayne > wrote in news:Xns94FB179FD68A6waynebw@
204.127.36.1:


> When I compare scones to US biscuits, I generally find that scones are
> richer and often sweetened a bit. US biscuits are rarely if ever
> sweetened. They are almost always served hot to be split and slathered
> with butter and/or jam.
>

Most plain scones here are either served hot/warm to be buttered, or
served room temperature to be spread with jam and cream. They're not a
particularly rich or sweet item. The scone recipe I most recently used is
shown below - quite a typical sort of scone recipe in my experience
(though not everyone would use milk to make them, some would use
water).They're not someting I would call rich or sweet. As far as plain
scones go, these are the only sort I make. I have seen a recipe for a
quick scone using cream instead of rubbing in butter and adding milk -
haven't tried them though. Of course date or sultana scones are a little
sweeter from the added dried fruit, and pumpkin scones (a traditional
Australian scone) are sweeter.

However, I've never seen recipes here (though I suppose they may exist)
nor have I seen for sale in bakeries, cafes etc, scones with chocolate
chips, or nuts etc such as I've seen posted in rfc or on websites.

I certainly associate American biscuits with scones - although I'm sure
they're not all exactly the same (since there appears to be plenty of
variation in biscuit recipes), many of the biscuit recipes I've seen are
fairly similar to the scone recipes I'm used to.


From The Essential Baking Cookbook

2 1/2 cups (310g/10oz) self-raising flour
1 tsp baking powder
pinch of salt
40g (1 1/4 oz) chilled butter
1 cup (250ml/8fl oz) milk
1 tbsp (20ml) sugar (optional)

Sift flour, baking powder & salt into bowl. Rub in butter until mixture
is crumbly and resembles fine breadcrumbs. Mixing in 1 tablespoon of
sugar at this stage will lessen any floury taste. Make a well in the
centre. Pour in almost all the milk and mix with a flat-bladed knife,
using a cutting action, until the dough comes together in clumps. Use
remaining milk if mixture seems dry. The dough should feel slightly wet
and sticky. With floured hands, gently gather dough together, lift onto
floured surface and pat into smooth ball. Pat or lightly roll dough out
to 2cm (3/4 in) thick. Using a floured 6cm (2 1/2 in) cutter, cut into
rounds. Place close together on baking tray and lightly brush tops with
milk. Bake in top half of oven (preheated to 220 deg C - 425F) for 12 -
15 minutes or until risen and golden.


Rhonda Anderson
Cranebrook, NSW, Australia

Julian9EHP > wrote:

> Would there be enough support to have
> "international translation" as a section of the FAQ?

Umm... have you actually read the FAQ? "International translation" has
always been its major raison d'être.

Quoting from the FAQ:
"The primary purpose of this document is to help cooks from different
countries communicate with one another. The problem is that
measurements and terms for food vary from country to country,
even if both countries speak English."

Victor

On Tue, 1 Jun 2004 18:59:18 +1000, august >
wrote:

>You are right on my wavelength. This IS an International NG and I know
>many a non USAlien (heh!) who has given up the list due to communication
>issues.

The alternative is to translate Engligh to American. Cultural
imperialism, sigh.

I got caught once talking about my sailboat as a yacht. In the US, a
yacht is a luxury boat of any description, here in NZ and other places
(Britain etc), a yacht is any kind of sailing vessel.

>Brownies, to me, are little girls who belong to an association and sell
>cookies door to door in 1950's movies.

There's a thread in nz.general at the moment talking about the perfect
brekkie (breakfast). Someone mentioned cheerios, which (IIRC) in the
US are a kind of breakfast cereal. In NZ, cheerios are a small
red-skinned cocktail sausage, also known (impolitely) as "little
boys"!

Now, can anyone explain the difference between tomato sauce* and
tomato ketchup?

Cheers
Jon

* Also known as RTF, or Red Tucker F**ker

On Wed, 02 Jun 2004 10:02:06 +1200, Jonski
> wrote:

>The alternative is to translate Engligh to American. Cultural
>imperialism, sigh.

Gah! That's "English"!!!!

>From: (Victor Sack)

>Umm... have you actually read the FAQ?

[ . . . ]

I confess I read it "long ago and far away."

E. P.

David Hare-Scott wrote:

> This NG is heavily weighted towards USA members - such is life. However
> this does produce some confusion for those who are in other countries.
>
> I THINK that:
>
> What I would call cake is called "cake"
>
> What I know as scones are called "biscuits"

Scones are scones. Biscuits are like scones.

> What I would call biscuits are called "cookies"

Some cookies are called biscuits.

> So what are brownies? Cakes? Biscuits? Cookies? Other?

Brownies are squares.

>Dave Smith fumbled:
>
>David Hare-Scott wrote:
>
>> This NG is heavily weighted towards USA members - such is life. However
>> this does produce some confusion for those who are in other countries.
>>
>> I THINK that:
>>
>> What I would call cake is called "cake"
>>
>> What I know as scones are called "biscuits"
>
>Scones are scones. Biscuits are like scones.

Nope, scones are like biscuits.

>> What I would call biscuits are called "cookies"
>
>Some cookies are called biscuits.

Well duh, some biscuits are called cookies.

>> So what are brownies? Cakes? Biscuits? Cookies? Other?
>
>Brownies are squares.

Nope, brownies are kew-l.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Wed, 2 Jun 2004 09:09:42 +1000, august >
wrote:

>I have seen we now have 'ketchup' (Tomato sauce) in supermarkets.
>Americanism is seeping into our lives. Like we have lost 'Peanut Paste',
>and now only get 'peanut butter'.

Never knew it as peanut paste... and my mother assures me it was all
I'd eat growing up... well, that and

>||
>|| Cheers
>|| Jon
>||
>|| * Also known as RTF, or Red Tucker F**ker
>||
>You have interesting aliases, Jon

ROTFLMAO! Note the asterisk... unintentional I assure you!

Cheers
Jon

NOT also known as RTF!

Rhonda Anderson > wrote in
. 5:

> Wayne > wrote in news:Xns94FB179FD68A6waynebw@
> 204.127.36.1:
>
>
>> When I compare scones to US biscuits, I generally find that scones
>> are richer and often sweetened a bit. US biscuits are rarely if ever
>> sweetened. They are almost always served hot to be split and
>> slathered with butter and/or jam.
>>
>
> Most plain scones here are either served hot/warm to be buttered, or
> served room temperature to be spread with jam and cream. They're not a
> particularly rich or sweet item. The scone recipe I most recently used
> is shown below - quite a typical sort of scone recipe in my
> experience (though not everyone would use milk to make them, some
> would use water).They're not someting I would call rich or sweet. As
> far as plain scones go, these are the only sort I make. I have seen a
> recipe for a quick scone using cream instead of rubbing in butter and
> adding milk - haven't tried them though. Of course date or sultana
> scones are a little sweeter from the added dried fruit, and pumpkin
> scones (a traditional Australian scone) are sweeter.
>
> However, I've never seen recipes here (though I suppose they may
> exist) nor have I seen for sale in bakeries, cafes etc, scones with
> chocolate chips, or nuts etc such as I've seen posted in rfc or on
> websites.
>
> I certainly associate American biscuits with scones - although I'm
> sure they're not all exactly the same (since there appears to be
> plenty of variation in biscuit recipes), many of the biscuit recipes
> I've seen are fairly similar to the scone recipes I'm used to.
>
>
> From The Essential Baking Cookbook
>
> 2 1/2 cups (310g/10oz) self-raising flour
> 1 tsp baking powder
> pinch of salt
> 40g (1 1/4 oz) chilled butter
> 1 cup (250ml/8fl oz) milk
> 1 tbsp (20ml) sugar (optional)
>
> Sift flour, baking powder & salt into bowl. Rub in butter until
> mixture is crumbly and resembles fine breadcrumbs. Mixing in 1
> tablespoon of sugar at this stage will lessen any floury taste. Make a
> well in the centre. Pour in almost all the milk and mix with a
> flat-bladed knife, using a cutting action, until the dough comes
> together in clumps. Use remaining milk if mixture seems dry. The dough
> should feel slightly wet and sticky. With floured hands, gently gather
> dough together, lift onto floured surface and pat into smooth ball.
> Pat or lightly roll dough out to 2cm (3/4 in) thick. Using a floured
> 6cm (2 1/2 in) cutter, cut into rounds. Place close together on baking
> tray and lightly brush tops with milk. Bake in top half of oven
> (preheated to 220 deg C - 425F) for 12 - 15 minutes or until risen and
> golden.
>
>
> Rhonda Anderson
> Cranebrook, NSW, Australia
>
>

I see you point, Rhonda. Your recipe is *very* much like a US biscuit.

The two times I had scones, once in England and once in Scotland, they
both happened to be fruited and did taste a bit sweeter. The scones sold
in shops here in the US are usually not so plain, probably due to the
USian's eternal sweet tooth. Of the two recipes I use, one calls for
buttermilk and butter and has about 1/4 cup of sugar. The other is a
cream scone with only a tablespoon of sugar, but is supposed to be
sprinkled with sugar before baking. Both list variations containing
various dried fruits.

I suspect the similarity between your scones and our biscuits has a lot
to do with them both being an everyday staple. I don't think most USians
consider scones as such.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.

"Wayne" > wrote in message
...
> What you think is quite correct. Brownies are (usually) a chocolate
> confection baked in a shallow pan and cut into squares or bars. They
> are generally quite sweet and the texture can range from rather
> cake-like to fudgy and chewy. They are sometimes iced or sprinkled with
> confectioners (powdered) sugar. There are certainly other sorts of
> brownies that contain no chocolate, but the mere term "brownies" usually
> conjures up visions of something chocolate.


Hmm

I think that confection would probably be called a "slice" here in Oz.. If
it had chocolate it would be called a "chocolate slice".

David

"Muckerheide" > wrote in message
...
> in article , Wayne at
> wrote on 6/1/04 5:19 AM:
> And Gateau is the UK equivalent to what?
>

Expensive cake.

David

> ||
> || There's a thread in nz.general at the moment talking about the perfect
> || brekkie (breakfast). Someone mentioned cheerios, which (IIRC) in the
> || US are a kind of breakfast cereal. In NZ, cheerios are a small
> || red-skinned cocktail sausage, also known (impolitely) as "little
> || boys"!
>
> Even in Australia, cheerios are known by different names State to Sate.
> Perth, we called them 'red sausages' or 'frankfurts'. Brisbane, the same
> as you in NZ. Melb, another translation.

Growing up in Hobart it was 'cocktail saveloys', here in Melbourne, few
people seem to know what a 'saveloy' (saveloys being the regular sized
version, not mini) is. They seem to be called 'cocktail franks'. I've never
heard of cheerios in reference to a sausage!

Cheers
alexine

On Tue, 01 Jun 2004 12:10:53 GMT, Muckerheide wrote:

> And Gateau is the UK equivalent to what?

Torte? At least it resembles the German "Torte". As in a Black Forest one.
--
Tim C.

"David Hare-Scott" > wrote in message
...
>
> "Wayne" > wrote in message
> ...
> > What you think is quite correct. Brownies are (usually) a chocolate
> > confection baked in a shallow pan and cut into squares or bars. They
> > are generally quite sweet and the texture can range from rather
> > cake-like to fudgy and chewy. They are sometimes iced or sprinkled with
> > confectioners (powdered) sugar. There are certainly other sorts of
> > brownies that contain no chocolate, but the mere term "brownies" usually
> > conjures up visions of something chocolate.
>
>
> Hmm
>
> I think that confection would probably be called a "slice" here in Oz..
If
> it had chocolate it would be called a "chocolate slice".
>
> David
>
>
I don't know. Slices are usually dryer/shorter than brownies [but no less
the yum for that!] When I think of brownies [sitting away from the keyboard
as I drool] I think of something a little cake-like, but heavier, moister,
perhaps with a bit of a crust on the top. When I think of a slice, I think
of something a little biscuity [Au/NZ/UK biscuit] perhaps with a topping.
My mum's date slice [drool] or apple slice [yum] or... Actually, the base
of mum's apple slice makes a *very* nice butter biscuit, and very easy to
make.

JMHO,
Emma

Wayne > wrote in
:

>>
>
> I see you point, Rhonda. Your recipe is *very* much like a US
> biscuit.
>
> The two times I had scones, once in England and once in Scotland, they
> both happened to be fruited and did taste a bit sweeter. The scones
> sold in shops here in the US are usually not so plain, probably due to
> the USian's eternal sweet tooth. Of the two recipes I use, one calls
> for buttermilk and butter and has about 1/4 cup of sugar. The other
> is a cream scone with only a tablespoon of sugar, but is supposed to
> be sprinkled with sugar before baking. Both list variations
> containing various dried fruits.

There are various types of scones,and probably quite a few different
scone recipes just as I've seen lots of different biscuit recipes on
websites. Some people may prefer a sweeter scone. You would usually only
put butter on a fruit scone, though, while plain scones are often served
with jam and cream.

>
> I suspect the similarity between your scones and our biscuits has a
> lot to do with them both being an everyday staple. I don't think most
> USians consider scones as such.
>

I think biscuits are probably more of an everyday staple as they're
served with the meal. I don't think scones are so much of an everyday
staple (in my experience, anyway) nowadays. You can certainly buy them at
bakeries, cake shops, supermarkets and pretty much every cafe has scones
with jam and cream on the menu. However, I don't think a lot of people
sit down to a "proper" morning or afternoon tea most days - certainly not
a homemade one. Once upon a day, a home baker was judged by her sponge
cake and her scones. If they weren't any good, it didn't matter how good
the rest of her repertoire was!

I got up early one morning a few weeks back and baked a couple of batches
of scones to take to work. They were eaten up fairly quickly, accompanied
by strawberry jam and King Island cream (the sort that's so thick you can
stand a knife in it). However, I don't make scones very often. They don't
keep well, and should be eaten the day they're made so I would really
only make them if I had visitors coming, or was taking them to a function
etc.

Now I'm getting hungry for scones - see what you've done! Mmm, got some
pumpkin in the fridge, maybe I'll make some pumpkin scones.

Rhonda Anderson
Cranebrook, NSW, Australia

Wayne > wrote in message >...

> When I compare scones to US biscuits, I generally find that scones are
> richer and often sweetened a bit. US biscuits are rarely if ever
> sweetened. They are almost always served hot to be split and slathered
> with butter and/or jam.

Or to be split and served with gravy. YMMV on whether to use hot
or cold biscuits for this.

Sorry, I know the main thrust of this thread is on sweets, but
biscuits-and-gravy demonstrates why U.S. biscuits are rarely
sweetened.

Cindy Hamilton

As far as I can tell, Tomato Ketchup is different than Tomato sauce in the
spices it uses. Tomato Ketchup (or just Ketchup as we call it here in
Canada) consists of tomato paste, vinegar and maybe some other spices but
that's basically it. We usually put it on hotdogs or hambugers. Tomato sauce
has spices like basil, oregano or whatever else, and is usually served with
pasta.

--
Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)

"Jonski" > wrote in message
...
> On Tue, 1 Jun 2004 18:59:18 +1000, august >
> wrote:
>
> >You are right on my wavelength. This IS an International NG and I know
> >many a non USAlien (heh!) who has given up the list due to communication
> >issues.
>
> The alternative is to translate Engligh to American. Cultural
> imperialism, sigh.
>
> I got caught once talking about my sailboat as a yacht. In the US, a
> yacht is a luxury boat of any description, here in NZ and other places
> (Britain etc), a yacht is any kind of sailing vessel.
>
> >Brownies, to me, are little girls who belong to an association and sell
> >cookies door to door in 1950's movies.
>
> There's a thread in nz.general at the moment talking about the perfect
> brekkie (breakfast). Someone mentioned cheerios, which (IIRC) in the
> US are a kind of breakfast cereal. In NZ, cheerios are a small
> red-skinned cocktail sausage, also known (impolitely) as "little
> boys"!
>
> Now, can anyone explain the difference between tomato sauce* and
> tomato ketchup?
>
> Cheers
> Jon
>
> * Also known as RTF, or Red Tucker F**ker

On Wed, 2 Jun 2004 09:28:12 -0400, Compmouse wrote:

> As far as I can tell, Tomato Ketchup is different than Tomato sauce in the
> spices it uses. Tomato Ketchup (or just Ketchup as we call it here in
> Canada) consists of tomato paste, vinegar and maybe some other spices but
> that's basically it. We usually put it on hotdogs or hambugers. Tomato sauce
> has spices like basil, oregano or whatever else, and is usually served with
> pasta.

Tomato sauce is generally synonymous with tomato ketchup in the UK. In a
"real food" context though, you're right. Pasta with tomato sauce isn't
made with ketchup (unless you really are a sad case).
--
Tim C.

On Wed, 2 Jun 2004 15:15:24 +1000, alexine wrote:

>>||
>>|| There's a thread in nz.general at the moment talking about the perfect
>>|| brekkie (breakfast). Someone mentioned cheerios, which (IIRC) in the
>>|| US are a kind of breakfast cereal. In NZ, cheerios are a small
>>|| red-skinned cocktail sausage, also known (impolitely) as "little
>>|| boys"!
>>
>> Even in Australia, cheerios are known by different names State to Sate.
>> Perth, we called them 'red sausages' or 'frankfurts'. Brisbane, the same
>> as you in NZ. Melb, another translation.
>
> Growing up in Hobart it was 'cocktail saveloys', here in Melbourne, few
> people seem to know what a 'saveloy' (saveloys being the regular sized
> version, not mini) is. They seem to be called 'cocktail franks'. I've never
> heard of cheerios in reference to a sausage!

What's saveloy in Oz? in the UK they're those pretty large sausages you get
in chip-shops. I think they're made of pork. They're not the same as a
(German) frankfurter, fatter for a start and taste different.
Often served in batter and deep fried.

--
Tim C.

On Tue, 1 Jun 2004 08:17:40 -0300, Gabby wrote:

> "Bob (this one)" > wrote in message
> ...
>> David Hare-Scott wrote:
>>
>>> This NG is heavily weighted towards USA members - such is life. However
>>> this does produce some confusion for those who are in other countries.
>>>
>>> I THINK that:
>>>
>>> What I would call cake is called "cake"
>>>
>>> What I know as scones are called "biscuits"
>>>
>>> What I would call biscuits are called "cookies"
>>>
>>> So what are brownies? Cakes? Biscuits? Cookies? Other?
>>
>> American Brownies are young girls who sell cookies (biscuits) once a
>> year. In other countries, they're called things like "Girl Guides."
>
> Canadians also have Brownies. They're the second step in the Guide
> movement. Sparks, Brownies, Guides, Path Finders.

I'm not aware of Sparks, but in the UK the youngest are Rainbows and so
Brownies are now the second step. ...Brownies, Guides and Rangers.

--
Tim C.

"Tim Challenger" <"timothy(dot)challenger(at)apk(dot)at"> wrote in message
s.com...
> On Wed, 2 Jun 2004 15:15:24 +1000, alexine wrote:
>
> >>||
> >>|| There's a thread in nz.general at the moment talking about the
perfect
> >>|| brekkie (breakfast). Someone mentioned cheerios, which (IIRC) in the
> >>|| US are a kind of breakfast cereal. In NZ, cheerios are a small
> >>|| red-skinned cocktail sausage, also known (impolitely) as "little
> >>|| boys"!
> >>
> >> Even in Australia, cheerios are known by different names State to Sate.
> >> Perth, we called them 'red sausages' or 'frankfurts'. Brisbane, the
same
> >> as you in NZ. Melb, another translation.
> >
> > Growing up in Hobart it was 'cocktail saveloys', here in Melbourne, few
> > people seem to know what a 'saveloy' (saveloys being the regular sized
> > version, not mini) is. They seem to be called 'cocktail franks'. I've
never
> > heard of cheerios in reference to a sausage!
>
> What's saveloy in Oz? in the UK they're those pretty large sausages you
get
> in chip-shops. I think they're made of pork. They're not the same as a
> (German) frankfurter, fatter for a start and taste different.
> Often served in batter and deep fried.
>
> --
> Tim C.

Yup - fatter than franks, but still with a red skin. And they do taste
different to franks too. Actually, I used to like savs in Tasmania, but
they don't seem to get the right idea of how to make them here in Victoria
:P Not that I used to eat them regularly, but they made a good Saturday
lunch - in bread with tomato sauce (ketchup) and mustard sauce. Also good
in batter from the fish and chip shop.

"alexine" > wrote in
u:

>
>
>> ||
>> || There's a thread in nz.general at the moment talking about the
>> || perfect brekkie (breakfast). Someone mentioned cheerios, which
>> || (IIRC) in the US are a kind of breakfast cereal. In NZ, cheerios
>> || are a small red-skinned cocktail sausage, also known (impolitely)
>> || as "little boys"!
>>
>> Even in Australia, cheerios are known by different names State to
>> Sate. Perth, we called them 'red sausages' or 'frankfurts'. Brisbane,
>> the same as you in NZ. Melb, another translation.
>
> Growing up in Hobart it was 'cocktail saveloys', here in Melbourne,
> few people seem to know what a 'saveloy' (saveloys being the regular
> sized version, not mini) is. They seem to be called 'cocktail
> franks'. I've never heard of cheerios in reference to a sausage!
>

the little ones are cocktail frankfurts in Sydney, (or "little boys" of
course!). We have saveloys (the regular sort) - probably most commonly
eaten as a battered sav. God, haven't had one of those for a long time -
they don't exactly fit in with a healthy eating routine!

Rhonda Anderson
Cranebrook, NSW, Australia

On Thu, 3 Jun 2004 00:10:47 +1000, alexine wrote:

> "Tim Challenger" <"timothy(dot)challenger(at)apk(dot)at"> wrote in message
> s.com...
>> On Wed, 2 Jun 2004 15:15:24 +1000, alexine wrote:
>>
>>>>||
>>>>|| There's a thread in nz.general at the moment talking about the
> perfect
>>>>|| brekkie (breakfast). Someone mentioned cheerios, which (IIRC) in the
>>>>|| US are a kind of breakfast cereal. In NZ, cheerios are a small
>>>>|| red-skinned cocktail sausage, also known (impolitely) as "little
>>>>|| boys"!
>>>>
>>>> Even in Australia, cheerios are known by different names State to Sate.
>>>> Perth, we called them 'red sausages' or 'frankfurts'. Brisbane, the
> same
>>>> as you in NZ. Melb, another translation.
>>>
>>> Growing up in Hobart it was 'cocktail saveloys', here in Melbourne, few
>>> people seem to know what a 'saveloy' (saveloys being the regular sized
>>> version, not mini) is. They seem to be called 'cocktail franks'. I've
> never
>>> heard of cheerios in reference to a sausage!
>>
>> What's saveloy in Oz? in the UK they're those pretty large sausages you
> get
>> in chip-shops. I think they're made of pork. They're not the same as a
>> (German) frankfurter, fatter for a start and taste different.
>> Often served in batter and deep fried.
>>
>> --
>> Tim C.
>
> Yup - fatter than franks, but still with a red skin. And they do taste
> different to franks too. Actually, I used to like savs in Tasmania, but
> they don't seem to get the right idea of how to make them here in Victoria
> :P Not that I used to eat them regularly, but they made a good Saturday
> lunch - in bread with tomato sauce (ketchup) and mustard sauce. Also good
> in batter from the fish and chip shop.

Ah, at last something with the same name in 2 countries that's the same
thing. :-)
--
Tim C.

Hark! I heard Dog3 <dognospam@adjfkdla;not> say:
> Jonski > got ****ed off and typed
> :
>
> > snip for space <
> >
> > There's a thread in nz.general at the moment talking about the perfect
> > brekkie (breakfast). Someone mentioned cheerios, which (IIRC) in the
> > US are a kind of breakfast cereal. In NZ, cheerios are a small
> > red-skinned cocktail sausage, also known (impolitely) as "little
> > boys"!
>
> Oh dear God. And I've got a box of Honey Nut Cheerios in the pantry.

Heh!! :-)

> > Now, can anyone explain the difference between tomato sauce* and
> > tomato ketchup?

Tomato sauce is canned, salty, and used in soups, casseroles, pastas,
etc. Ketchup (aka "catsup") is bottled, sweet, and is mostly used on
hot dogs, hamburgers, etc. Then there's tomato paste; also canned,
but sweeter than tomato sauce and much thicker. It can replace tomato
sauce in recipes. For example, when my sister makes "Hamburger Pie",
she uses tomato sauce, but I like tomato paste better:

Hamburger Pie

1½ to 2 lbs. ground beef or venison
1 (6 oz.) can tomato paste
4 eggs
½ C. milk
8 ounces cheddar cheese, shredded
1 Green Pepper, chopped
1 meduim Onion, chopped
½ tsp. salt
½ tsp. oregano
Refrigerator Biscuits or Rolls (8-10)

Preheat oven to 350º F; grease 9"x13" glass baking dish. On
floured surface, roll each biscuit or roll to 1/8 inch thickness.
Arrange on bottom and sides of pan, pressing together to form
crust. In a large skillet over medium heat, cook beef, onion,
and pepper until meat is well browned. Drain. Stir in tomato
paste, salt, and oregano. Remove from heat.

In small bowl, gently beat eggs; add milk and cheese. Stir
into meat mixture, then pour into crust. Bake for 30 minutes
until crust is golden and meat mixture is hot and bubbly.

> What are the differences in NZ?
>
> Michael <- still reeling over the Cheerios

I'll never look at the cereal aisle the same way again...


--
J.J. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On 2004-06-02 14:42:32 +0100, Tim Challenger
<"timothy(dot)challenger(at)apk(dot)at"> said:
> What's saveloy in Oz? in the UK they're those pretty large sausages you get
> in chip-shops. I think they're made of pork. They're not the same as a
> (German) frankfurter, fatter for a start and taste different. Often
> served in batter and deep fried.

More popular in southern England, specifically London, than in Northern
England in my experience.

Did you know the name "saveloy" comes from the same root as "cerebral"
and "cerebellum" (relating to the brain) because saveloys were
originally made from brains?

--
Tony

On 2004-06-02 14:28:12 +0100, "Compmouse" > said:

> Tomato Ketchup (or just Ketchup as we call it here in
> Canada)

Is mushroom ketchup unknown in Canada? Sort of Victorian-style
additive-free MSG; great for adding flavour to stews.

--
Tony

On Wed, 02 Jun 2004 03:44:36 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

>Jonski > got ****ed off and typed
>> There's a thread in nz.general at the moment talking about the perfect
>> brekkie (breakfast). Someone mentioned cheerios, which (IIRC) in the
>> US are a kind of breakfast cereal. In NZ, cheerios are a small
>> red-skinned cocktail sausage, also known (impolitely) as "little
>> boys"!
>
>Oh dear God. And I've got a box of Honey Nut Cheerios in the pantry.

ROTFLMAO! I'm going to go and poke my mind's eye out now.

>> Now, can anyone explain the difference between tomato sauce* and
>> tomato ketchup?
>
>What are the differences in NZ?

JJ's comments make interesting reading, but in NZ, tomato sauce is a
sweetish red sauce with the consistency of quite thick cream. Kids
love it all over their dinner, especially on cheerios (NZ) at parties.

Ketchup is spicier and thicker, and only comes out of the bottle after
you throw it against the wall in frustration. BUT... I have a
suspicion that only this product is familiar to North Americans?

In NZ, our largest food producer (Watties) merged with Heinz. Now,
it's the Watties brand on the tomato sauce, and Heinz make the
ketchup. It's all the same company though!

>Michael <- still reeling over the Cheerios

You'll never look at Cheerios the same way again but I'm happy to have
improved international relations ;-)

Cheers
Jon

Rhonda Anderson > wrote in
.5:

> Wayne > wrote in
> :

>> I suspect the similarity between your scones and our biscuits has a
>> lot to do with them both being an everyday staple. I don't think
>> most USians consider scones as such.
>>
>
> I think biscuits are probably more of an everyday staple as they're
> served with the meal. I don't think scones are so much of an everyday
> staple (in my experience, anyway) nowadays. You can certainly buy them
> at bakeries, cake shops, supermarkets and pretty much every cafe has
> scones with jam and cream on the menu. However, I don't think a lot of
> people sit down to a "proper" morning or afternoon tea most days -
> certainly not a homemade one. Once upon a day, a home baker was judged
> by her sponge cake and her scones. If they weren't any good, it didn't
> matter how good the rest of her repertoire was!

Well, clearly I'm not well-versed in the details of scones, and they're
definitely not offered here in the same way as in the UK or Australia.
Shops that sell them here are typically coffee shops and I've never seen
them offered with any additions, not even butter. Often they are too old
and dry.

> I got up early one morning a few weeks back and baked a couple of
> batches of scones to take to work. They were eaten up fairly quickly,
> accompanied by strawberry jam and King Island cream (the sort that's
> so thick you can stand a knife in it). However, I don't make scones
> very often. They don't keep well, and should be eaten the day they're
> made so I would really only make them if I had visitors coming, or was
> taking them to a function etc.

Last Fall I did something similar; I baked a couple of batches of cream
scones, one with dried cherries and the other with dried currants. I
also took an ample amount of sweet cream butter to spread on them. The
reaction was interesting...most people didn't know what they were at
first. Once tasted, they were all gone in an hour! I think a lot of
folks here have never tasted a scone even if they've heard of them.

You're certainly right that they don't keep well. Even the richest
variety tend to be dry and hard by the next day.

> Now I'm getting hungry for scones - see what you've done! Mmm, got
> some pumpkin in the fridge, maybe I'll make some pumpkin scones.

Me, too, but I'll probably wait until the weekend before firing up the
oven to bake some. It was 108 degrees F. here today.

> Rhonda Anderson
> Cranebrook, NSW, Australia
>



--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.

(Cindy hamilton) wrote in
om:

> Wayne > wrote in message
> >...
>
>> When I compare scones to US biscuits, I generally find that scones
>> are richer and often sweetened a bit. US biscuits are rarely if ever
>> sweetened. They are almost always served hot to be split and
>> slathered with butter and/or jam.
>
> Or to be split and served with gravy. YMMV on whether to use hot
> or cold biscuits for this.
>
> Sorry, I know the main thrust of this thread is on sweets, but
> biscuits-and-gravy demonstrates why U.S. biscuits are rarely
> sweetened.
>
> Cindy Hamilton
>

Good point, CIndy. It seems nowadays in restaurants I mostly see sausage
gravy over biscuits. My grandmother used to serve creamed chicken over
biscuits.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.