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Pooh-Bah
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Pooh-Bah
Joined: Mar 2000
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Before we move off the subject (possibly for a very long time) - one last question.
Traditionally we had boiling and roasting chickens. I haven't seen a boiling chicken for years, I expect they used to be old stringy things but they don't bother selling them any more (except to chicken soup manufacturers).
I see references to "broiler chickens" on US web sites - judging from what has gone before these must be made to be grilled. So what do you call roasting chickens?
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Pooh-Bah
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Pooh-Bah
Joined: Mar 2000
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>less grease with your meat
I forgot to say this sounds really unpleasant to me. I might grease a metal hinge but I certainly wouldn't want it near my food!
(We would let the fat drip through)
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Joined: Apr 2000
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Carpal Tunnel
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Carpal Tunnel
Joined: Apr 2000
Posts: 10,542 |
>I forgot to say this sounds really unpleasant to me. I might grease a metal hinge but I certainly wouldn't want it near my food! (We would let the fat drip through)
obviously, with one of those flat grills shown in the above links, there's no place for fat to drip. hamburgers and the like do fry in their own grease; excess grease is scraped with a spatula into a channel in front or back of the grill (but usually after the meat is done grilling).
joe (I was not a fry cook, but I worked the other side of a large plate glass window from one] friday
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Pooh-Bah
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Pooh-Bah
Joined: Mar 2000
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>I might grease a metal hinge
No you've missed the point. I know that what you are saying is fine. We obviously use the word grease in different ways. I wouldn't associate the word grease with food, although we might talk about cleaning a greasy plate caused by the fat from the food. When I hear the word grease the first thing that would spring to mind would be removing thick black axle grease from an engine part, the next thing would be something like Vaseline or the grease that used to be used to slick back hair (as in the film). Hence my reaction to the idea of a hamburger frying in grease (even though I saw you use the Phrase "its own").
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Carpal Tunnel
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Carpal Tunnel
Joined: Nov 2000
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I'm coming to the conclusion that New Zealand English (lovingly known as "Zild") isn't English-based or Americanised, it's been damned well balkanised!
We use "grease" for all of the meanings mentioned above. Context sorts out the differences. After all, you may cook a burger patty in its own grease, but you sure as shootin' won't cook it in axle grease. Well you might, but I wouldn't. Quordlepleen may disagree ...
"Fat" and "grease" are interchangeable, but only up to a point. There are implications in both words which mean that in some cases you'd use "fat" or "grease" and at other times only "fat" or "grease".
The idiot also known as Capfka ...
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Pooh-Bah
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Pooh-Bah
Joined: Mar 2000
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>Fat" and "grease" are interchangeable, but only up to a point.
So it would be OK to go on a low grease diet then?
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Joined: Nov 2000
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Carpal Tunnel
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Carpal Tunnel
Joined: Nov 2000
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So it would be OK to go on a low grease diet then?
Well, not unless you want to starve. Another, slang, use of "grease" in Zild (and probably other dialects of English) is to refer to fish and chips, although it's usually "greasies". The derviation is obvious!
The idiot also known as Capfka ...
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Joined: Apr 2000
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Carpal Tunnel
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Carpal Tunnel
Joined: Apr 2000
Posts: 10,542 |
no... no... no... grease is what you get when you grill fat! 
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Joined: Aug 2000
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Carpal Tunnel
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Carpal Tunnel
Joined: Aug 2000
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, but you sure as shootin' won't cook it in axle grease. Well you might, but I wouldn't. Quordlepleen may disagree ...No dischord here! The last greasies I had (Thursday) may well have been cooked in axle grease - queasies would be nearer the mark. 
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Carpal Tunnel
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OP
Carpal Tunnel
Joined: Oct 2000
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Traditionally we had boiling and roasting chickens. I haven't seen a boiling chicken for years, I expect they used to be old stringy things but they don't bother selling them any more (except to chicken soup manufacturers).
yes, it hard to find an old soup chicken any more this side of the pond too. broilers are small chickens, that are broiled (rather than roast) they have to be somewhat small to cook through before the outsides get burnt. a half chicken is a serving for a broiler, (sometimes a quarter). Julia Child in one of her cook books details sizes of fowl, from cornish game hens (not from cornwall, i suspect) to soup hens. I think she used the USDA (dept of agraculture) but i checked there site and couldn't find the info. broilers are usually (at least in NY) about 1 kilo, to less than 1.5 kilos (2.25 to 3.25 lbs) roasters are 2 or more kilos.
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