Has there ever been a food pedanrty thread in here before?

[StNiChaolas]

Inspired by Morrison's claim that vegetarians should spice up their Christmas dinner with a Naice 3 Fish Roast from their Fishminger.

Tomatoes and cucumber arre fruit.

Roobarb is a dog.

Okra is bleurgh.

You must eat a doughnut without lickling your lips.

Aspargus and cutlery are not friends.

Marathons were far superior to Snickers.

Carrot cake counts as part of your '5 a day'. Fact.

As does a gin and tonic with ice and a slice

Spam should have been left in World War 2.

Always smoked bacon. And always crispy. Proper crispy.

There is NO NEED to peel a butternut squash.

Roast it with the skin on and it goes sticky and soft.

Scone, butter, jam, cream.

Yorkshire puddings can be served with all roasts despiteWhatMotherSays

Anything manufactured by Weight Watchers will taste as if it's full of chemicals.

Because it is.

Chorizo pronunciation for non Spaniards is one of my bug-bears. When in Spain I say tchoh/REE/thoh but here in UK don't feel the need and just say choh/REET/so.

Having lived and worked in Spain with a Language degree it's annoying.

However - agree with all of the above except alcohol/dessert!!

All breakfast cereals are NOT known as Kelloggs FIL!!!!

Cranberry sauce is an American solecism. Turkey is not particularly rich and does not need to be served with jam

Disagree. The Americans invented turkey. They get to say what goes with it!

On the subject of pronunciation, why do Americans say filay instead of fillet and erbs instead of herbs? Surely herbs and fillet have been part of the English language for long enough for us to be able to pronounce them like the rest of our language?

I hate 'Erbs'

Oh yes "erbs" is so irritating, I always thought it was a NY Italian affectation.

Agree with carrot cake and G&T with lemon both being one of your "five a day" as are wine and chocolate, natch.

Yorkshire pudding is a course on its own, served with gravy, before roast beef.

Brocolli, or any other green vegegetable for that should NOT be YELLOW once cooked!

I'm looking at YOU Mother!

I just googled. Makes it fluffier apparently.

Sorry, I went away.

Eggs should be sieved before scrambling because it removes that hideous jelly-like bit that never cooks properly. Beat thoroughly, then run through a wet sieve. Doesn't everyone do this?

And I agree with whoever said they are best with cheese (although not parmesan).

HazeltheMcWitch - ok I confess that I haven't actually eaten chopped up jelly with evaporated milk since I was a kid. It probably is filth-but it was a standard birthday food when I was young (and one of the few dishes my mother could prepare without burning it )

I think my jib is still well-cut.

What jelly-like bit?
I genuinely don't know what that means. I've NEVER done this and always thought my scrambled eggs were fine.

Doubting myself now though.

Isn't all egg white jelly like when raw though?

Ive never done nor head of sieving eggs!

There's a couple of <a class="break-all" href="http://www.google.co.uk/imgres?q=egg+structure&hl=en&lr=&sa=X&tbo=d&as_qdr=all&biw=1254&bih=712&tbm=isch&tbnid=hl7SvaNzMr3ELM:&imgrefurl=www.crackingeggs.co.uk/ks1_1.php&docid=U9AhEyAysSbi1M&imgurl=www.crackingeggs.co.uk/img/egg_structure.jpg&w=247&h=178&ei=-FjQUIqQGanmiALUlYCwAg&zoom=1&iact=hc&vpx=366&vpy=153&dur=53&hovh=142&hovw=197&tx=90&ty=56&sig=101384522069111236803&page=1&tbnh=142&tbnw=197&start=0&ndsp=25&ved=1t:429,r:2,s:0,i:94" rel="nofollow" target="_blank">anchors in the eggwhite, that's maybe what she means. Sort of thicker strands.

They cook though don't they?

it's the safest way for vegetarians.

The way to get brown gravy is to have an onion in the tin and brown it and the meat when you start. Naturally brown gravy results. My mother used to add a little gravy browning - by which of course I mean a sort of caramel solution which is purely for colouring. Bisto isn't 'gravy browning' its gravy powder, totally different thing. Useful only if you really want gravy with something that doesn't produce the right sort of juices like sausage and mash.

I think the Americans think that certain words are only available in French and therefor have to be pronounced the French way. So filet instead of fillet, and bleu cheese instead of blue cheese, and au jus instead of just jus, which of course is just a thin gravy from the meat juices.

Some American recipes/restaurants will describe something as being with au jus, which is just nonsense. Au jus means 'with its juices' so with au jus makes no sense. Recipes often say things like 'buy an au jus mix' which means buy some powdered stock mix.

Quite why they think 'herbs' is French and needs to called 'erbs is one of life's great mysteries.

therefore