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Topic: All these American ingredients confuse me...  (Read 29302 times)
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mmd32
« Reply #270 on: May 10, 2006 06:16:48 AM »

Jelly is made with juice. Jam is made with pureed fruit. Preserves and conserves are made with the whole fruit, or chunky.

One thing that drives me nuts about Aussie's is their habit of calling a whole bunch of things all under the same blanket name.

Tomato sauce, for example. That can cover tomato sauce, pasta sauce, tomato puree, ketchup, tomato paste, etc. They don't even have real tomato sauce, that stuff you get in the cans, lightly seasoned, with a consistency of puree, that SAYS tomato sauce on it. I shudder to think what recipes turn out like when they use American cookbooks, and Aussie ingredients!  Wink
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« Reply #271 on: May 10, 2006 05:44:22 PM »

oh bah! i know passata and tomato paste. but yeah, everything else is tomato sauce.
it works fine.

the problem i've had with american cookbooks was the ongoing mystery of 'cilantro'. coriander, people. it's coriander.

american cookbooks are often a bit weird to my taste, actually. i cook more from british/ aussie books.

americans seem to have a very sweet savoury tooth (pumpkin pie; marshmallow and kumara, honeyed veges); and a big thing for cooking meats in, well, fat-laden ways. and online recipes always seem to call for a ready-made product - instant soup for a stew; ready-made cookie base (we don't get such a thing); etc.
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« Reply #272 on: May 10, 2006 06:29:21 PM »

so i'm weighing in verrrrrry late... but i wanted to talk about buffalo food!!!



are there buffalo wings in europe/australia?  they were invented in good old buffalo.


and there are some other things that you can ONLY get in buffalo that i've never seen anywhere else...  namely beef on weck and loganberry.  mmm.... now that's a meal.
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« Reply #273 on: May 10, 2006 06:31:17 PM »

I think the reason it calls for both is that when it calls for coriander, it means the seed or ground seed. When it calls for cilantro, it means that you use the green leafy bits, in a manner similar to the way you would use parsley. At least, that's how I've always seen it called for.
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« Reply #274 on: May 10, 2006 07:42:19 PM »

actually, coriander can refer to both the seed and the leaf.  whether a recipe calls for 'coriander', 'coriander seed', 'ground coriander', or 'cilantro' has more to do with the type of cuisine.  'cilantro' is the spanish word and that's why it's usually the one used in mexican or tex-mex recipes, whereas coriander is the english word and is found in indian recipes. 
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« Reply #275 on: May 11, 2006 02:04:18 AM »

ahhhhh! and american food has MUCH more in common with tex-mex as a general rule.
Whereas i would suggest that on the whole Australian food is mediterranean (as in loosely italian/ greek. not spanish)/ asian.

that's so interesting!

For us, a recipe calls for 'ground coriander', 'corinader seed' or 'fresh corinader'.

I have seen one recipe in my life for buffalo wings. Served with blue cheese sauce. Never eaten them. They looked quite good (and the idea of a cheese sauce on meat, albeit very american, seems tempting in a sinful way), but what makes them BUFFALO-Y? as opposed to just chicken wings?
(i used to imagine them as kind of jumbo chicken wings... like, three times the size of a normal wing... though lord knows where you'd get them...)
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« Reply #276 on: May 11, 2006 05:18:56 AM »

They originated in the city of Buffalo, New York! No actual buffaloes involved at all!  Grin
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« Reply #277 on: May 11, 2006 08:32:59 PM »

Buffalo wings are also generally not as hot as Hot Wings. Yummy messy goodness!

And to think, those used to be throwaway parts.
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« Reply #278 on: May 12, 2006 08:27:03 PM »

Weird... I always thought they were called buffalo wings as a joke, as in "these wings came from a buffalo, that's why they're so tiny, since buffalos obviously don't fly."  It didn't occur to me that they came from New York...
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popartlover09
« Reply #279 on: June 16, 2006 09:55:42 PM »

this thread totally caught my attention... my book club loves books that seem to be set in the southern u.s... which is strange for us up here in canada .. one of our favourites was the sweet potato queen's book of love by jill connor browne..  they talk a lot about food.. we are trying to figure out if biscuits & gravy is a breakfast food or something u eat for dinner? lots of margaritas in the sweet potato queen!!!
bisquits and gravy can be eaten w/ pretty much any type of food imaginable, honesltly im a lil surprised pizza hut hasnt made a bisquit and gravy pizza ro somethin, which yes owuld be nasty but i bet people would still eat it,

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