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FatherSteve asked about the origins of the expresion >"The Saracens are at the gate." <
but what about other expressions..
Nyer's eat "danish" a sweet breakfast roll.. in Denmark there is no such thing, the closest you can come it to a Vienna roll. which is, of course unheard of in Vienna!
and while i have spent very little time in Vienna, i never once saw the little sausages that are common sold in tins as Vienna sausages. do they exist in Vienna? and how about other foods or items, would i find a cabinet like mine in Wales? Its sold in US as "Welsh dresser".
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Well, Helen, down here we say a "New York minute".
Now, as to a Welsh dresser--mav told me that he dresses with a nude vicar. Oh, no, wait--he said renewed vigor. Must be all that rain.
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The only person who ought properly dress with a nude vicar is the nude vicar's spouse. So sayeth this vicar.
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>Nyer's eat "danish" a sweet breakfast roll..
I know, teacher, I know!
There is a Jewish delicacy called a knish, which is dough stuffed with various substances and baked or fried. Around the turn of the century (well, not this past one) an Italian deli owner in New York began making rolls with sweet dough and stuffing them with a sweetened soft cheese. He didn't have a name for it, but soon he had all these Jews coming in asking for "da knish" and that's how the name came about.
TEd
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well only if you allow for cheese danish-- and not poppy seed or prune..
and what about what "a NY steak" commonly known in NY as a London Broil-- and what do londoners call that cut of meat? (and what cut is it? i dunno. Daddy was a butcher, and I never learned how to by meat i just placed orders)
and knish, which is dough stuffed with various substances they are basicly Potato (with some variations, like potato and onion) and kasha. One kasha knish and you don't need (and can't!) eat again for a week. a little kasha goes a long way
*Kasha is buckwheat groats. **groat--hulled grain broken into fragments larger than grits.
Okay Jackie how big is a grit? groats (uncooked) about 1/4 a grain of large grained rice. (such as a carolina rice), about 1/3 the size of a medium (Italian) grained rice and not as fat around as a short grained sticky Chinese rice grain! so about 1/3 the size of the Chinese rice too.
Good for breakfast, or mixed with Pasta, or ground into flour, to make buckwheat pancakes--either with straight buchwheat flour, or mixed with white flour.
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Pooh-Bah
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>would I find a cabinet like mine in Wales? Its sold in US as "Welsh dresser" That would be Mrs Catherine Zeta Jones Douglas. I do have a Welsh dresser and I once lived in Wales. Unusually this may be a rare "correct" example. http://www.decibel.co.uk/ceramicsjournal/journal001/welsh/welsh3.htmOn the other hand. I posted a little while ago that I had never seen an "English muffin" until I went to New York. I am also suspicious of "Belgian waffles" - we just call them waffles and I can't remember seeing them as any kind of speciality in Belgium (although I'm willing to be corrected). The Netherlands specialise in pancakes, so I suppose Belgium must make waffles. We have several brands labelled as "American" when the closest the product (eg rather indifferent ice cream, not Hagen Das or Ben & Jerries) has been to America is that the person who made it has a distant relative there.
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Pooh-Bah
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>commonly known in NY as a London Broil
I've never heard of it, I'll seek one out. I'm not completely sure what "broil" means.
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My sister's ex-mother-in-law (boy, that's a mouthful) was from Belgium. She and all her family before her, made a waffles but they eat them as snacks, not breakfast food.
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In reply to:
I'm not completely sure what "broil" means
I think UK and NZ English are at one on this - "broil" = "grill" 
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The Belgian Pavilion at the 1964-1965 World Fair in New York featured Belgian waffles as a national dish. I coveted the ones served with fresh strawberries and whipped cream. So I guess the Belgians thought of them as theirs. That any help? I particularly loved the Irish Pavilion for the coffee on cool days  and the Indian Pavilion for the great food -- my first intro to real curry! And I made a good friend there. Returned to Fair in '65 and it was even better. Aloha, wow
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