English food revisited

[geoff_bannister]

--- In HPFGU-OTChatter at yahoogroups.com, "tonks_op" <tonks_op at ...> wrote:

Tonks_op
> I know there was a long discussion about this a year ago. There is a section in our local grocery with things from different countries. I bought some stuff and looks at some other stuff that I remember hearing the name here. So what do I do with Lemon Curd? And how do you serve Treacle? It is in a can. And what is some strange thing that sounded like some sort of veg. spread. I didn't get any. Can't remember the name.. like Marmilte or something. What is that and why would you use it? It doesn't help that I don't cook. I hate cooking but thought I might be healthier if I forced myself to learn to do it well. Starting with something in a can, ya..  well one step at a time. Ugh... where IS that house-elf!! 

Geoff:
Ah, now you're into the realm of spreads and things....

Lemon Curd is not a popular as it once was but it is a spread, like jam or 
marmalade. made from, surprise, lemons. I remember my mother making 
it not long after the war when families made a lot more things a home than 
nowadays.

Treacle is, I believe, known as molasses in the US. In the home, we would 
use it as an ingredient for such delicacies as treacle sponge pudding or 
treacle toffee.

Any self-respecting Brit will tell you what Marmite is; it is a British icon. It 
is a yeast extract used as a spread - or sometimes by folk as a drink. It's a 
great favourite with children. Our 2-year old granddaughter loves Marmite 
"soldiers" which are made by spreading it on a slice of bread or toast and 
cutting the slice into strips. I sometimes will have a couple of slices of toast 
and Marmite for supper. It's a very recognisable item on the shelves - a 
brown, glass, almost-spherical jar with a bright yellow top and an oval bright 
yellow label.

PS Tonks, keep an eye on your mail inbox.....