Re: British cuisine
| From: | John Fisher <john@...> |
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| Date: | Sunday, March 26, 2000, 23:15 |
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In message <000b01bf96e6$2c7b8440$2bd3183f@oemcomputer>, DOUGLAS KOLLER
<LAOKOU@...> writes
>While we're at it, how 'bout "bangers and mash"? TV Police Inspector Jack
>Frost inadvertantly burns his house down leaving banges and mash on the
>stove when he's called out to a case. What is it with TV Brits burning their
>food? ;)
Well, I think it has to be admitted than when God was ladling out
culinary skills, he mostly missed us. Perhaps the French got our share
:-) And what that restaurant in Monterey serves I can't imagine...
Bangers and mash is fried sausages and mashed potato. But they would
have to be British sausages, which in their most common form are (when
raw) pinkish-greyish flabby objects, about 3in (7.5 cm) long, filled
with ground up pork and/or beef, and rusk. The good ones are really
delicious, spicy and herby and meaty; the bad ones are unspeakable.
ObConlang: Elet Anta for sausage:
(? for help): *sausage
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Damn.
--
John Fisher john@drummond.demon.co.uk johnf@epcc.ed.ac.uk