[HPFGU-OTChatter] Re: Brit-Speak: Food and bonfires

[Rebecca K Hubbard]

> Alshain suggests:
> How about placing the tin in a gently simmering bain marie for a 
couple of minutes before using it? That's at least what you're 
> supposed to do with recalcitrant honey. 
> Hope all Brits had a lovely Bonfire Night, by the way, without 
fireworks-related injuries. Am quietly celebrating by making jacket
potatoes for dinner, will go and put them in the oven now...

Carol:
Light corn syrup is perfectly transparent and colorless. Dark corn
syrup, IIRC. si more the color of maple syrup. Neither is golden. As
for treacle, I could have sworn it came from a treacle well. (Elsie,
Lacie, and Tillie, anyone?) ;-)

Bain marie? jacket potatoes? I'm guessing that the latter is baked
potatoes with the skins on (the only way I know of to bake a potato.)
No idea at all for the first.

Carol, whose only experience with bonfires was at high school
Homecoming, when we didn't burn anyone in effigy, not even the captain
of the opposing (American football) team

Yb's turn:

 

Aha! Something I know! Carol, if you're wondering about the'bain marie,'


it's a cooking term for a hot water bath. They work well for (above) 

making sticky things less sticky (heat reduces viscosity, you know). I 

would NEVER cook a bread pudding without one; keeps the good stuff 

from overcooking, burning, scorching, etc.

 


~Yb


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