tag:blogger.com,1999:blog-28787909.post115429897283112505..comments2024-03-16T00:21:43.240+00:00Comments on Separated by a Common Language: fools and creamlynneguisthttp://www.blogger.com/profile/10171345732985610861noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-28787909.post-11938155306150356982023-03-22T11:49:08.264+00:002023-03-22T11:49:08.264+00:00It’s delicious as is custard made with eggs and cr...It’s delicious as is custard made with eggs and cream. Both are good Like tinned and fresh salmon or tinned and fresh pineapple. ☺️LesleyBDhttps://www.blogger.com/profile/18084064070311509819noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-70261173465786310072023-03-22T11:46:53.384+00:002023-03-22T11:46:53.384+00:00You wouldn’t eat a sloe though. You’d put some str...You wouldn’t eat a sloe though. You’d put some straight off the bush, with sugar in a bottle of gin to make a delicious liqueur. ☺️LesleyBDhttps://www.blogger.com/profile/18084064070311509819noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-9644362862516687772020-08-05T13:22:59.500+01:002020-08-05T13:22:59.500+01:00BrE. I find it interesting that the term “white co...BrE. I find it interesting that the term “white coffee” isn’t use in the US. With the growth of coffe shop chains in the U.K., we are now offered a wide choice of options (latte, skinny latte, mocha etc.). It often feels as if you are expected to be born what all these new choices mean. I have never seen a few words of explanation, and the serving staff can be really condescending. Lots of eye-rolling, and sotto voce exchanges: “he doesn’t know what a skinny latte is”. To get an unadorned coffee, I’ve learned to ask for an Americano. Actually, I usually ask for a black Americano, and invariably get asked if I want milk with it. ‘Nuff said.Shy-replyhttps://www.blogger.com/profile/01891566073375322808noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-31020257558793570402017-03-08T18:35:53.522+00:002017-03-08T18:35:53.522+00:00I bought something labeled fresh cream and just as...I bought something labeled fresh cream and just assumed it was single cream. Hope I'm rightAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-52430526365018984712015-07-01T18:29:49.467+01:002015-07-01T18:29:49.467+01:00I am going to be making a cake this weekend, but t...I am going to be making a cake this weekend, but the recipe I am following is American and I live in the (currently) sunny UK and was about to get double cream for heavy cream. You saved my cake so thank you 😊. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-14034144957284202112014-11-10T13:50:19.961+00:002014-11-10T13:50:19.961+00:00I can confirm the last post and even offer another...I can confirm the last post and even offer another course. It was not uncommon in Yorkshire (in the 60's) to have a Yorkshire pudding as a starter with gravy (onion of course) followed by YP with the meat course and finish any left over 'pud' with treacle. LUVERLY!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-1807047168497068752014-10-13T14:53:09.192+01:002014-10-13T14:53:09.192+01:00No, you didn't imagine it, Johnny E. I remembe...No, you didn't imagine it, Johnny E. I remember my Yorkshire-born Mum saying that Yorkshire pudding could also be served as a dessert, though she never did so.<br /><br />PS I'm the Kate who posted above. I don't find custard-powder custard nasty, having been brought up on it, but I don't love it as much as some Brits do.Kate Buntinghttps://www.blogger.com/profile/17223976536411967222noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-76845696209191945882012-10-20T06:41:23.749+01:002012-10-20T06:41:23.749+01:00In the midwest USA regular coffee does not mean wi...In the midwest USA regular coffee does not mean with milk or cream or anythin in it, it just means that it is not de-caf Mindo14https://www.blogger.com/profile/11511666650523998608noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-12222361587313341802012-09-24T18:00:15.734+01:002012-09-24T18:00:15.734+01:00@Joel Yorkshire pudding for pudding isn't bad,...@Joel Yorkshire pudding for pudding isn't bad, actually. They're essentially made of pancake batter anyway, so put some fruit and whipped cream in a cold one and it's a bit like a large profiterole. <br /><br />I have a vague feeling that it might once have been traditional to serve leftover Yorkshires for dessert, but I may have imagined this / my father lied in order to get rid of leftovers.Johnny Ehttps://www.blogger.com/profile/02332149992788801634noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-56156533415351487182011-12-21T14:55:07.680+00:002011-12-21T14:55:07.680+00:00Ugh. Custard from powder is _nasty_!Ugh. Custard from powder is _nasty_!vphttps://www.blogger.com/profile/16647609487352038948noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-10816803609145141422011-12-21T11:00:45.155+00:002011-12-21T11:00:45.155+00:00I'm British and I rarely use cream on desserts...I'm British and I rarely use cream on desserts except in the soft fruit season. When I occasionally make a hot pudding I have it with custard (from custard powder), or maybe ice cream or plain yoghurt. I can never see the point of pouring cream over an already creamy dessert, as you're often invited to do in restaurants.<br />Kate (Derby, UK)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-68071819088997598232011-10-26T18:54:12.713+01:002011-10-26T18:54:12.713+01:00And here I thought "punnet" was a clever...And here I thought "punnet" was a clever -- and, now that I think about it, self-referential -- neologism for a small pun.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-28363521795514083802010-10-07T00:09:08.780+01:002010-10-07T00:09:08.780+01:00Half and half for coffee is one of the things I mi...Half and half for coffee is one of the things I miss most now that I live in the UK (and I was quite fond of the fat free Land 'O' Lakes sort, which is really some sort of thickened skim milk). Putting skim milk directly in coffee doesn't even change its consistency much and certainly doesn't change its color much. I miss the mouth-feel of the American sort of dairy thickened coffee milk stuff (and not the "non-dairy creamer" sort).NFAHhttp://notfromaroundhere.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-21976794560185123602008-02-08T01:11:00.000+00:002008-02-08T01:11:00.000+00:00In some places in the U.S., one is offered "regula...In some places in the U.S., one is offered "regular coffee," which contains milk. (I don't think they have the temerity to add sugar.) It took me a while to learn to answer, "No, black please."Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-13707882157250570232007-09-30T16:52:00.000+01:002007-09-30T16:52:00.000+01:00Replying rather late to say, I can easily get goos...Replying rather late to say, I can easily get gooseberries (both green and reddish, if there's a difference) at our local farmer's markets here in Chicago.<BR/><BR/>I don't know if farmer's markets are different here and elsewhere; I'm told in New York they're usually indoor sort of mall things, but here it's a parking lot that one morning per week has farmers drive in from the surrounding agricultural areas (some as far as middle-Michigan -- a 6-hour drive!) to set up individual canopies and tables, with their produce set out in baskets and boxes (and punnets, sometimes) with hand-written prices on in marker.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-5162465015620449172007-08-07T20:51:00.000+01:002007-08-07T20:51:00.000+01:00For what it's worth, I'm an American and I refer t...For what it's worth, I'm an American and I refer to a basket of berries as a punnet. It was a fairly common word in New England dialect of my 1960's childhood.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28787909.post-64427593244821088312007-05-23T03:53:00.000+01:002007-05-23T03:53:00.000+01:00My carbonara recipe is a Jamie Oliver cheat's vers...My carbonara recipe is a Jamie Oliver cheat's version, so obviously a British one. Must try the italian version - will save me 20 mins at the store next time I'm in the US!Mhttps://www.blogger.com/profile/00831936165024410678noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-65151798452131310642007-05-22T12:44:00.000+01:002007-05-22T12:44:00.000+01:00When I used to order spaghetti carbonara at an Ita...When I used to order spaghetti carbonara at an Italian restaurant in Johannesburg, the (Italian) owner would ask me "the English way or the Italian way?" The English way has cream, the Italian way doesn't. More evidence that English are obsessed with cream (even if they don't put it in their coffee). <BR/><BR/>I've had it both ways in the US. My <I>Better Homes and Gardens Cookbook</I> recipe is cream-less and I love it. Unfortunately, I never get to make it any more because of Better Half's disappointingly strict vegetarianism.lynneguisthttps://www.blogger.com/profile/10171345732985610861noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-57581344297626947052007-05-22T12:30:00.000+01:002007-05-22T12:30:00.000+01:00I wish I'd read this blog before we went to the US...I wish I'd read this blog before we went to the US last Jan. We found the whole Supermarket experience so confusing. Especially the cream. It took me a good 20 minutes to find the type of cream I wanted to make a cabonara sauce and that was WITH the help of a sales assistant.Mhttps://www.blogger.com/profile/00831936165024410678noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-76981024251304974152007-05-22T11:25:00.000+01:002007-05-22T11:25:00.000+01:00In my parents' house, growing up, if we put anythi...In my parents' house, growing up, if we put anything in our coffee (or tea!) it was cream or sometimes half-and-half, never milk. I think this behavio(u)r leads to the confusion a lot of Americans experience when they hear reference to a 'cream tea,' which does not mean 'tea with cream in (it),' which would <I>never</I> happen in the UK (right?).<BR/><BR/>A free tip: don't serve Yorkshire pudding for pudding!Joel A. Shaverhttps://www.blogger.com/profile/13245999265015451845noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-65409716028314316052007-05-22T02:22:00.000+01:002007-05-22T02:22:00.000+01:00I always feel slightly (and clearly completely irr...I always feel slightly (and clearly completely irrationally) aggrieved in the US when I get given a slice of cake or something and it is all naked with no whipped cream. But then again, I will also be offered cream with my coffee and that sounds unpleasant, although perhaps I have been misunderstanding what the substance I am being offered is exactly. I must admit I hadn't realized the range of varieties of "cream" in the US or the UK until I read this post. I do like the US milk naming system that just labels every variety with the fat percentage- very clear!<BR/><BR/>I also have to be careful not to request "white" coffee, meaning coffee with milk (in contrast to black coffee, which I think does make sense in the US). <BR/><BR/>I also feel like the coffee here has less caffeine, but have yet to find out if that is the case or if I am just manufacturing an excuse for being grumpy.TasmanSeahttps://www.blogger.com/profile/14404616587944704061noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-41624955548634981772007-05-22T01:16:00.000+01:002007-05-22T01:16:00.000+01:00I think it's rather old-fashioned to have real cre...I think it's rather old-fashioned to have real cream in one's coffee (which would be the light cream), and I also think that people use the term <I>cream</I> rather loosely when it comes to coffee. Very often, they'll be having creamer in their coffee--i.e. that artificial stuff made from palm oil. (Much more popular in the US than the UK. Nowadays, creamers with flavo(u)rs, like vanilla or hazelnut, are particularly popular. I say 'eurgh'.) <BR/><BR/>Americans also have half-and-half in their coffee--which is cream mixed with milk. (And, of course, Americans like me just drink their coffee with milk.) But some may loosely refer to that as <I>coffee with cream</I>.lynneguisthttps://www.blogger.com/profile/10171345732985610861noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-30355316010602909912007-05-22T01:01:00.000+01:002007-05-22T01:01:00.000+01:00I've often wondered when reading US books, do Amer...I've often wondered when reading US books, do Americans always have cream in their coffee rather than milk? Or is this cream different from what would be called cream in the UK? Is it just the top of the milk?RWMGhttps://www.blogger.com/profile/04271851970303022440noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-1154442174471031172006-08-01T15:22:00.000+01:002006-08-01T15:22:00.000+01:00You see soured cream more often in the UK than in ...You see <I>soured cream</I> more often in the UK than in the US, but it's at least as common to call it <I>sour cream</I>. In fact, there are 31,000 google.co.uk hits for <I>soured cream</I> and 237,000 for <I>sour cream</I>. Recipes on BBC.com use either/or. <I>Sour cream</I> but not <I>soured cream</I> is in the <I>New Oxford Dictionary of English</I>. <BR/><BR/>Essentially, it's like <I>hashed brown potatoes</I>, <I>iced cream</I> and more recently <I>iced tea/coffee</I>, which all started out with participial (i.e. verb-derived) adjectives at the front, but later lost (or are losing, in the case of ice(d) tea/coffee) their 'd's on both sides of the Atlantic.lynneguisthttps://www.blogger.com/profile/10171345732985610861noreply@blogger.comtag:blogger.com,1999:blog-28787909.post-1154441481204393042006-08-01T15:11:00.000+01:002006-08-01T15:11:00.000+01:00That's one of the items that struck me as incredib...That's one of the items that struck me as incredibly interesting when I first started spending a lot of time in Britain -- all those types of cream! <BR/><BR/>I may have missed it in your post -- I blame the jetlag -- but don't the British refer to "soured cream", while we Americans call it "sour cream"?<BR/><BR/>Janet<BR/>(lordcelery.blogspot.com)Janethttps://www.blogger.com/profile/16494516976868488211noreply@blogger.com