[HPFGU-OTChatter] Re: Full English Breakfast with **Brown Sauce**

Janette jnferr at gmail.com
Thu Mar 27 13:04:41 UTC 2008


>
> Carol:
> I can't answer your question about brown sauce, but I have one of my
> own. Is this what aunt Marge means by "just a fry-up for me of an
> evening," meaning that she has breakfast for dinner (supper)?
>
> And splattering hot oil on the eggs so that the yolk is cooked
> properly? Why not just flip them and serve them over easy. (My
> ex-husband used to call it "kissing the skillet," meaning that the
> eggs barely touch the skillet after being turned over before being
> scooped up with the spatula and put on the plate. I like the eggs over
> medium, myself--cooked white, runny yolk.)
>
> Carol, noting that English bacon doesn't resemble American bacon,
> which is cut in strips (or Canadian bacon, which is like small, round
> slices of ham)


montims:

I saw a tv program "how it's made", recently, and it showed how American
bacon was made - by taking strips of pork belly, removing the skin, then
slicing thinly the meat that was left, after curing it and flavouring it,
etc.  That was when I understood the difference between British and American
bacon - British (and Danish) bacon is usually cut from the joint like little
steaks.  See here for the parts of the pig various rashers come from -
http://www.dbmc.co.uk/bacon_facts/cuts_cures_index.asp . I personally love
the rind (the skin on the rasher, that goes chewy and crispy when cooked),
but my mother feeds that to the birds outside, and a lot of people buy the
bacon without a rind on it.  I prefer back bacon, but others prefer
streaky...  OK - I just found another site -
http://www.kipaddotta.com/bacon.html - so I'll stop talking about bacon.

As to fried eggs, I had never known anyone, in England, Italy, or Germany,
turn frying eggs over.  When I came to the States I was totally dumbfounded
to be asked how I wanted my fried eggs (uh - fried?)...  I have learned now,
but still do them "my" way at home...  By the way, another shock to my
system was discovering that Americans scramble eggs in a frying pan - we do
it in a saucepan.  I find American scrambled eggs much drier in texture -
like chopped up omelette, whereas I prefer the creamier texture of eggs
scrambled in a saucepan, but as ever it's what you've grown up with, and
what you're used to...

I have just wasted an awful lot of time on google searching for the
derivation of butty, but have really just found talk of chip butties or
bacon butties.  Butty means sandwich, though I don't know why...

Flour - maybe it's called self-raising rather than self-rising because it is
not the flour itself that rises, but the product the flour is an ingredient
of...  Does that make sense?  It raises up the cake - it doesn't rise
itself...

And finally - sugar.  Granulated sugar in England has larger crystals than
caster sugar, (used for cooking usually), which again has larger crystals
than icing sugar.  What is called granulated sugar in America has the same
texture as British caster sugar. Maybe the brown sugar you sometimes find in
packets in cafes is the same size as British white granulated sugar, but not
the stuff you find in the baking aisles - that's too fine.


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