Re: Food : Fri Aug 31, 2012 7:24 am  

cod'ead wrote:

And what I'm saying is that it isn't an Americanism at all, the phrase "sea bass" was introduced to UK consumers by Keith Floyd.

Ah well in that case I'll continue to call it Sea Bass out of respect for Keith Floyd, purely for the fact that he called Fern Britton "an old tart" while giving her a hug on Breakfast TV some years ago.

Re: Food : Fri Aug 31, 2012 1:27 pm  

cod'ead wrote:

And what I'm saying is that it isn't an Americanism at all, the phrase "sea bass" was introduced to UK consumers by Keith Floyd. In the UK the word "sea" is superfluous.

I readily agree the word "sea" is superfluous.
And I'm happy to accept that Keith "chuck a couple of bottles of wine in and let it simmer" Floyd popularised the term.
But having been introduced by Keith Floyd doesn't mean it's not an Americanism.

Re: Food : Fri Aug 31, 2012 1:29 pm  

JerryChicken wrote:

... he called Fern Britton "an old tart" ...

Didn't know that.
Even KF was right occasionally then.

Re: Food : Fri Aug 31, 2012 1:44 pm  

El Barbudo wrote:

Didn't know that.
Even KF was right occasionally then.

A memorable morning, GMTV (or whatever it was called then) were doing a cookery slot at about 8am one morning and they had an outside broadcast crew at Floyds own pub in Cornwall (???), cut to Fern Britton on site to introduce him in the bar and its clear that Floyd is already seven parts vexed and as she speaks to camera he steps behind her, gives her a big hug and shouts in mock surprise "Fern!! Come here you old tart..."

Cut back to Nick Whatisface and Anne Diamond who look suitably shocked and then move quickly on to the next item.

[Wanderer]

Re: Food : Sat Sep 08, 2012 9:09 am  

BBC's Saturday Kitchen Live are currently preparing what they are referring to as Sea Bass.

Re: Food : Sat Sep 08, 2012 10:33 am  

Where do you get one of those machines to make potato spaghetti?

Re: Food : Sat Sep 08, 2012 10:55 am  

Two Wheeled Saint wrote:

Where do you get one of those machines to make potato spaghetti?

A

Re: Food : Thu Sep 20, 2012 7:36 am  

Two Wheeled Saint wrote: Where do you get one of those machines to make potato spaghetti? HERE They're called potato ricers. Buy the right one and it can also be used to make spaetzle (German noodles), a great alternative to potatoes in many dishes

Two Wheeled Saint wrote: Where do you get one of those machines to make potato spaghetti? HERE They're called potato ricers. Buy the right one and it can also be used to make spaetzle (German noodles), a great alternative to potatoes in many dishes

Re: Food : Fri Sep 21, 2012 12:20 pm  

cod'ead wrote:

... They're called potato ricers ...

One of the best gadgets I've bought.

Re: Food : Fri Sep 21, 2012 3:19 pm  

On various food threads we have spoken about the notorious Chorleywood breadmaking process.

This process was developed to be able to use flour derived from wheat of a lower protein content to make bread.
Prior to this process, the UK imported an awful lot of "hard" wheat from Canada and the US but, after the invention of the process, bakers were able to use the lower-protein British wheat.
So dependent were we on imported wheat that, during WW2, posters were put up exhorting people to eat potatoes instead, as the wheat had to be convoyed across the Atlantic, running the peril of being sunk by U-Boats.

Personally, I am not a fan of the Chorleywood process and I would dispute the necessity for it now that British wheats have been developed with a higher protein content and would contend that is now only used because it is cheaper... but will leave that discussion for another day.

What I want to know is ... back in the day before the Chorleywood process was developed and before we could import wheat from North America ... how did we produce decent bread in those bygone days, given the low protein content of British-grown wheat?
Or maybe we didn't?