slang and HP was re Reckon

[Lina]

 --- eloise_herisson wrote: 
> > bboy_mn:
> > This is another word I find very confusing because there is 
> something
> > specifically called pudding which is a very thick creamy milk based
> > desert that resembles custard but is made slightly different.
> 
> I think you mean what we call egg custard, or what with a thin, dark 
> burned-sugary sauce, is called creme caramele.
> 
> It's an interesting point, as in Japan, the word "purin", whwich is 
> derived from "pudding", means, IIRC exactly that. I never quite 
> understood why, but perhaps it is a borrowing from US English.

"Purin", while coming from the word "pudding" is actually more like the flan or
the creme caramele: it's baked (in a water bath) and can stand on its own.
(This is how we make purin at Japonaise Patisserie at least.) Pudding (US) is
more like a polymer in that it's both liquid and solid. It's usually spongy and
light or cremey and thick. I don't recall ever encountering the later in
Japan... 

(You are thinking of this, no?
http://www.edp24.co.uk/Content/Leisure/Recipes/img/Dessert/Caramel.jpg ) 

> Here's another one. Brits as well. What's the difference between a 
> tart and a pie?
...

> I personally think that tarts should be open as it's clearly a word 
> of French origin and French tartes are open.

But not a Tarte (de) Linz. ;D Although I agree. It's French, so it should
follow their rules. 

To me, tartes can be sweet or savory (and have a different crust for each type)
and are generally (no top) and made in the shallow (usually crinkled) pan. Pies
are made with deeper pans and more or less fully enclosed (i.e. they have
tops). A pie is also a bird that could be cooked into either one of these,
which would give one the fun name of "Pie Pie." 

Davis wrote: 
> > This cookie/biscuit/cracker thing is one of the things I find most 
> > confusing. I know what you mean by biscuit but the British biscuit 
> > doesn't seem to me to be an exact equivalent of the cookie.
> 
> Are crackers baked twice?  This is in my mind the essential 
> definition of a biscuit.

A cracker is generally savory, isn't it? If something is baked twice, then I
don't know what it would be generally called (we'd call it a biscotte, which
I've only seen translated as "crisp toast" and "melba toast"? I think). 

> No doubt the Japanese will make muffins their own, and eventually a 
> faintly seaweed-flavoured lukewarm bun made from rice flour will be 
> all the rage in New York, called Tokyo Engrish, or some such.

Sounds more like a Chinese treat than Japanese (seaweed-flavored mantou?
eeh..). It would likely taste like a sponge (well, moreso than a typical mantou
does). 

> > But the difference is quite clear. Our muffins are toasted and 
> eaten 
> > for breakfast or tea, where such an antiquated habit still exists, 
> > whereas your muffins definitely count as cakes and we wouldn't 
> > normally eat them for breakfast.
> 
> But, I believe, Americans eat filling sweet food for breakfast that 
> we wouldn't, except, perhaps, on holiday (er (or uh), that's 
> vacation to you, um, y'all)?  Buttermilk pancakes and maple syrup 
> springs to mind.

ugh. And those disgusting breakfast cereals. I've never understood why people
don't just eat dinner or supper leftovers for breakfast the next day as, in my
family at least, that was the only way that we could get rid of them. Beignets
should be the only exception to this. (And one really should only say "y'all"
to Southerners lest one be ridiculed. ;D)


Lina, who couldn't fathom eating waffles and whipped creme for breakfast,  la
her roommate who uses "you(s) guys" as a plural "you" from time to time

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