[HPFGU-OTChatter] Enough already with the food.... okay then, just a wafer thin mint

[Neil Ward]

> Heather wrote:
>
> > OK, I'm taking Twinkies, Bisquick, Reeses Cups to Neil.

Amy screeched:

<<Arggghhh...no, Neil, don't eat the Twinkies!  Twinkies, I am  convinced,
are the Stage One Invasion Force in the US plot to take  over the world.
<snip> You can eat the Bisquick and the Reeses though.  They're Food of the
Gods.  With the biscuits, I'd skip the gravy and just slather on  butter
and/or raspberry jam if I were you.  But I'm a Northerner, born  and raised.

I seem to be posting loads about food and stuff and not much about Harry
Potter.  I guess it takes less brain power!  Maybe I need a Twinkie.  Maybe
I need a Twink.. ;-)

Reeses Cups I have eaten, as we can get them over here (not in many places
though) and I've also had the little Reeses' peanut butter sweets (orange or
yellow shells and a bit like Smarties, but more sickly).  Not that you've
mentioned them, but I tried Hershy bars when I was in Washington and thought
they tasted horrible - really sweet.  British chololate isn't that great
(compared to Belgian or Swiss), but the American stuff is worse... unless I
picked the wrong things.  Now is Bisquick like Nesquick, I wonder?  A sort
of powder you make into a milky drink?   Twinkies - I'm not sure, I may have
eaten one (that explains my behaviour).  I'm curious...

<<Okay, here's what I want to know about biscuits:  what do you Brits call
the things we call biscuits?  Don't say scones--they're yummy,  but they're
not the same thing.  Maybe you just don't eat them?>>

I'm still not sure what they are, so it's safe to say we don't have them.
The only thing I can think of that might be similar is dumplings, but I
seriously doubt they are the same.  Dumplings are great though - really
fluffy suet balls that are crunchy on top and served with stew (and gravy).
Tell me exactly what biscuits are in the minutest detail and I may be able
to solve the mystery <g>.

The word 'gravy' confuses the hell out of me, because over here it can only
be a brown or golden (and clear or semi-clear) savoury stock, reduced, or
thickened with flour or cornflour, and usually made with meat juices (or in
my case onions, mushrooms etc).  Mention of white gravy and cream gravy is
really strange - these things sound like white sauces to me.

Neil

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