[rollei_list] Re: Vastly OT: Kippered Herring and Scottish breakfasts
- From: Peter J Nebergall <iusar4s@xxxxxxxx>
- To: rollei_list@xxxxxxxxxxxxx
- Date: Sun, 15 Oct 2006 10:55:22 -0500
My mother's father was from Hawick. I am not talking of Westmoreland,
but old Cumberland... up on the wall. BEEEEEG difference. This is the
old "Border Counties, " home of fightin, fussin' and feudin like you
would not believe. I lived there 4 years, and did my dissertation:
INDUSTRY AND INSTABILITY. Chapter 2: "1700 Yars of Border Violence," is
a long and monotonous list, ending with "after reading this, one may be
legitimately surprised to find anyone alive there at all..." These
people are unique... Their interest is in "poteen," alcohol, not good
cooking.
PJN
On Fri, 13 Oct 2006 19:55:36 -0700 Jerry Lehrer <jerryleh@xxxxxxxxxxx>
writes:
Peter,
Again I must differ! Cumbria is where the Lakes district is. Some of the
hotels at which
we stayed, served exquisite meals, including a FEB.
Cumbria has some of the most photogenic subjects in the UK. Just don't go
in the
summer.
Scottish breakfasts are not so bad compared with an Irish "Fry-Up". I
even think
they fried the orange juice and the tea!
Jerry
Peter J Nebergall wrote:
My English wife (Sandy is from York) showed me how good English food can
be -- just as the rest of the world showed me how rarely it meets her
standard. US Bacon is "streaky bacon" in the UK, a completely different
cut. I was working in the Border Counties, a few years ago, and the B&B
keeper, a retired rugger, made these enormous, greasy "Scottish
breakfasts," after which he'd say: "With a breakfast like this, you
don't need lunch..." My answer: "After such a meal, I can't eat lunch;
my gut hanna' recovered fra' the insult!" Cumbria. Good place for a
Rollei -- don't stop to eat there ...Peter On Fri, 13 Oct 2006 06:41:27
+0100 Frank Dernie <Frank.Dernie@xxxxxxxxxxxxxx> writes:
Hi Jerry,I know what you mean about tinned beans, nevertheless they are
popular and apparently nutritious except for the excessive sugar. Quite
big differences exist in the world about bacon and toast, some like hot
others cooled, some like crisp some not. I prefer hot toast and fairly
crisp bacon but that is how my mother cooked it...... Our performance
this season has not been bad luck IMHO :-(all the best,Frank On 13 Oct,
2006, at 03:55, Jerry Lehrer wrote:
Frank,
I guess one could say that my statement on kippers in a full English
breakfast was a test.You passed!Kippers and eggs were an
alternative to a FEB.Also gammon and eggs.
I never could get used to canned baked beans with breakfast.I
taught the chef at The Oaks how to make hash brown potatoes
as our alternative.My wife's objection was that the toast was always
cold und dry and the bacon was undercooked.
I hope you have better luck in Brazil than you had in the far East.
Jerry
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