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#82623 10/02/2002 10:55 PM
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Carpal Tunnel
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in email from a friend, (talking food) she mentioned "lashing of butter" and, of course, i mentally translated lashing of into slathered with

and at the risk of a starting a food post, i thought also of a joint of meat-- a pecularlly UK phrase, in my mind... dinner might feature a ham, or a leg of lamb, or a pork shoulder, but i have never heard any one this side of the pond speak of a joint of meat-- at best, you might have a 'roast'-- which, standing along by itself would almost always indicate beef.

i wonder what those down under or in the norht use...
do you slather? or have lashing?
generic joints? or legs and shoulders?

are there still hold outs who call the meat of a fowl "white and dark" or has most everybody resumed calling a chicken breast a breast..and leg a leg?


#82624 10/03/2002 1:52 AM
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Canucks I know talking about a "roast" usually mean beef; if it's a roast bird of some sort, the bird's species/type/whatchamacallit is added (eg "we're having roast turkey for Thanksgiving," or "there were so few of us, we had roast chicken instead").

If it's pork or lamb, in my family we'd say "roast pork" and "roast lamb" and, to identify, often we would say "leg of lamb." Don't think I've ever heard a Canadian talk about having a joint for dinner, though I think those of British descent would know what that meant....

In the UK, "ham" is "gammon" and you will sometimes find "gammon steak" on the menu - what Canuks would call a "ham steak."

In Canada you are more likely to slather something like a piece of toast with butter. I think only those of British origin would truly understand the term "lashings of" - as in, "trifle with lashings of whipped cream."

droooool....

I am always confused by what different nationalities mean by "bacon." In Canada, "bacon" is the thin strips of fat and lean that you sizzle in a frying pan. "Back bacon" is peameal bacon, isn't it? - the thicker, all-pink stuff with the yellow mealy "rind." But what do people mean when they talk about "Canadian bacon"?

If you can't see the bright side, polish the dull side.

#82625 10/03/2002 8:01 AM
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jmh Offline
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>lashings

The word "lashings" is best known from the expression "lashings of ginger beer" in idyllic adventurous summers of the "Famous Five" in the fifties children's books of Enid Blyton. In my mind, it tends to be used with reference to the kind of life where Summers were always sunny and no-one counted calories.

>joint of meat - could be a shoulder, leg of whatever - as Helen says, it's used generically in the UK for the cuts of (usually) lamb/beef or pork that can be (usually)roasted.


#82626 10/03/2002 10:10 AM
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Carpal Tunnel
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having a joint for dinner

There was a time when I might have had a joint with (or more likely before) dinner, but not for dinner.


#82627 10/03/2002 11:19 AM
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jmh Offline
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>but not for dinner

Is that because you prefer coke?


#82628 10/03/2002 11:27 AM
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or perhaps you had horse?


#82629 10/03/2002 12:50 PM
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I think we've talked about Canadian bacon before, mg, but to save my having to search for it: What everyone else calls Canadian bacon is called "back bacon" here [in Canada], to differentiate it from "normal" bacon which is "side bacon". I don't think it necessarily has to be peameal-covered to be back bacon, just that particular cut (which is apparently lower in fat than regular bacon).


#82630 10/03/2002 3:20 PM
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= Outback Steakhouse



TEd
#82631 10/03/2002 3:30 PM
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To Ted:



HA!!!



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