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#3130 - 06/28/00 08:39 AM Re: Bread Rolls  
Joined: May 2000
Posts: 112
David108 Offline
member
David108  Offline
member

Joined: May 2000
Posts: 112
Auckland, New Zealand
>>I'd like to add 'bap' to your list... ...I'm not sure how far it travels as a common word.<<

It travels to New Zealand, certainly. Although I haven't yet found a baker who makes one that is halfway palatable!

We also get panini, and the flat dough that is used to wrap Kebabs. Pita bread is a rarity!

In South Africa, a kebab is made of alternate pieces of meat, onion, tomato, mushroom, etc., on a skewer, grilled over an open flame. That which is called "Kebab" here is known as "Schwarma" in South Africa, and in most Middle eastern countries.




#3131 - 06/28/00 09:39 AM Re: Bread Rolls  
Joined: Jun 2000
Posts: 724
Avy Offline
old hand
Avy  Offline
old hand

Joined: Jun 2000
Posts: 724
Jo,
Does your post with the AWArD for most number of replies?
I should think it does. Its good enough to be documented.
Avy


#3132 - 06/28/00 01:39 PM Re: Bread Rolls  
Joined: Mar 2000
Posts: 11,613
Jackie Offline
Jackie  Offline

Carpal Tunnel

Joined: Mar 2000
Posts: 11,613
Louisville, Kentucky
Lavash is a round bread from, I believe, the Balkan area.
My attempt at making it fell flat--my yeast was too old, as
I recall (threw away the recipe in disgust).
Jo, I agree that this should not become a recipe exchange Board, but I can't resist posting this TWO-ingredient
bread that the worst cook in the world could make:

Two and two-thirds Cups of self-rising flour(NOT cake flour)
12 ounces of beer, freshly opened.

Heat oven to 375F.
Lightly grease a 9x5x3-inch loaf pan.
Put flour in a medium bowl. Add beer and stir with a
rubber spatula just until mixed. Scrape into prepared pan.
Bake 50 to 55 minutes until top is lightly browned, sides pull away from the pan, and a knife inserted in the center
comes out clean. Let it sit in the pan on a wire rack for
five minutes, then turn it out onto the rack to cool.

This does have a beery flavor, but I like the bread anyway.
My husband really enjoyed making it.

Sorry, all those who are metric/Centigrade.
All feel free to take me to task for posting a recipe--I
just thought it was so unusual.


#3133 - 06/28/00 09:09 PM Re: singin' hinnies  
Joined: Mar 2000
Posts: 1,981
jmh Offline
Pooh-Bah
jmh  Offline
Pooh-Bah

Joined: Mar 2000
Posts: 1,981
It looks like you are right - they are a pan-baked scone from Northumberland (top right hand corner of England, just before you bump into the Scottish border country).

http://www.hwatson.force9.co.uk/cookbook/recipes/baking/singinhinnies.htm

As you said the story takes place in Scotland or England, here's why it was probably a bit of both - the area changed sides so often I think people were never quite sure if they were English or Scottish:
http://www.hwatson.force9.co.uk/regional cooking/northumbria.htm

And here's a song to finish:
http://www.geordietheme.tyneside.com/billy.html


#3134 - 06/29/00 08:18 AM Re: Bread Rolls  
Joined: Jun 2000
Posts: 444
Bridget Offline
addict
Bridget  Offline
addict

Joined: Jun 2000
Posts: 444
Sydney Australia
<In South Africa, a kebab is made of alternate pieces of meat, onion, tomato, mushroom, etc., on a skewer, grilled over an open flame. That which is called "Kebab" here is known as "Schwarma" in South Africa, and in most Middle eastern countries.>

I thought there was a distinction between shish kebab ('stuff' on a stick, as you are talking about in South Africa) and doner kebab ('stuff' in a pitta bread) and possibly several other kinds of kebab that I can't remember at all now. Anyone got any ideas?



#3135 - 06/29/00 08:27 AM Re: Bread Rolls  
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Posts: 444
Bridget Offline
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Bridget  Offline
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Joined: Jun 2000
Posts: 444
Sydney Australia
<<Lavash is a round bread from, I believe, the Balkan area.
My attempt at making it fell flat--my yeast was too old, as
I recall (threw away the recipe in disgust).>>

In Sydney at least, lavash is not necessarily round. You can buy it in squares and it is a flat malleable bread which is used to make 'wraps' - ie spread your ingredients on it and roll up to eat.

Apparently (my partner works for Australia's second largest baker, though not in the factory) it also comes in yeasted and unyeasted versions. Sorry, but recipes are trade secrets - not that that will sto me testing yours!


#3136 - 06/29/00 11:37 AM Re: singin' hinnies  
Joined: Mar 2000
Posts: 11,613
Jackie Offline
Jackie  Offline

Carpal Tunnel

Joined: Mar 2000
Posts: 11,613
Louisville, Kentucky
OH!!
Jo,
THANKYOUTHANKYOUTHANKYOU !!!!!!!
These are SO COOL!!!!!!!!
Oh, the one even said WHY they're called singin' hinnies!
How neat! (That reminded me of how pleased I was to learn
why bubble-and-squeak got its name.)
Oh, you have just made my day!


#3137 - 06/30/00 09:32 AM Re: Bread Rolls  
Joined: Jun 2000
Posts: 724
Avy Offline
old hand
Avy  Offline
old hand

Joined: Jun 2000
Posts: 724
Bridget
There is the Shish Kebab, Tangdi Kebab, Kalmi Kabab, Peshawari Kebab, Lukhnavi Kebab ... (many more). Anything that is a piece of boneless meat and is barbecued is a Kebab.
In the languages of the subcontinent - the phrase that has a meaning similar to "Two is company, three is a crowd" (meaning you are unwanted) is "You're a being a bone in the Kebab."



#3138 - 06/30/00 01:24 PM Re: Bread Rolls  
Joined: Mar 2000
Posts: 11,613
Jackie Offline
Jackie  Offline

Carpal Tunnel

Joined: Mar 2000
Posts: 11,613
Louisville, Kentucky
>>"You're a being a bone in the Kebab."<<
Thanks, Avy! I'll have to try that on some
unsuspecting soul.





#3139 - 11/07/00 08:25 AM Re: Bread Rolls  
Joined: Mar 2000
Posts: 1,981
jmh Offline
Pooh-Bah
jmh  Offline
Pooh-Bah

Joined: Mar 2000
Posts: 1,981
As this relates to "English as a Local Language", I'll see if I can move it up the list a little as when I try to look at it it merges with another thread!


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