Hello from Upstate New York, where Better Half and I are stationed for our second wedding reception. You should try this bi-continental couple thing, you get more parties than regular ol' couples. On our second day here, BH and I went out for a Mexican meal (BH: "Look at how cheap this is! How do they sell food for so little? Look at how much this costs!"). BH asked for "a glass of water", and true to my past story-telling, the waiter asked him to repeat that three times, after which the waiter gave up and asked "Could you explain to me what that is?"
But being here, barbecuing, eating fresh peaches from down the road, and fighting the mosquitos puts me in the mood to answer an old message from Kelley in Delaware, starting with its second half (to be continued...):
Americano pizza, Locatelli, Exeter: mozzarella, tomato, pineapple & ham
But back to Kelley's questions... Shuck is listed as 'orig. and chiefly U.S.' in the OED. BH learned the word from me when I first brought unshucked corn home from Waitrose [supermarket]. But unshucked corn is a rarity in the UK, so one doesn't have much of a need for a speciali{s/z}ed verb for husk-removal. The usual way to buy corn-on-the-cob in the UK is to find it shucked, de-silked and with the pointy end cut off, sitting on a (BrE) polystyrene/(AmE) styrofoam bed, wrapped in plastic. In the 7+ years that I've lived in the UK, the quality of corn-on-the-cob has improved drastically. When I first tried it there, I remarked that it seemed to be the kind of corn that we give to livestock (feedcorn), rather than the kind we give to people. It was generally picked way too late. These days, we're getting some beautiful c-on-the-c from Spain that is almost as good as the stuff we buy from farmers on the roadside here. (BH rises to defend Spanish (sweet)corn and revises that to "every bit as good".)
But being here, barbecuing, eating fresh peaches from down the road, and fighting the mosquitos puts me in the mood to answer an old message from Kelley in Delaware, starting with its second half (to be continued...):
Another seasonal phenomenon [...] is corn on the cob. I understand that BrE calls this vegetable “maize,” in which case the alliteration is lost. What is it called when corn/maize is sold and eaten as an entire ear? Furthermore, the process of removing the husk and silk is called “shucking” in AmE; is there a BrE equivalent?In BrE, corn on the cob is called (surprise, surprise!) corn on the cob. BrE names for (AmE) corn have come up in the comments for another post, where it was pointed out that it's not so simple as corn=maize. In BrE corn retained for longer the earlier meaning of 'grain' (this is present in both dialects still in compounds like barley(-)corn, and pepper(-)corn), whereas in AmE, it came to refer specifially to a certain kind of grain. Because BrE didn't until recently generali{s/z}e the meaning of corn in this way, it used Indian corn or maize (from TaÃno via Spanish mahiz, later maÃz) for this particular plant. Maize refers to corn as a grain, rather than in its use as a vegetable (though you might see maize on ingredients lists in vegetably-things like this). So the term sweetcorn is used in BrE to refer to corn kernels eaten as a vegetable. Eaten very differently than in the US. In the UK, one may be served (sweet)corn cold as a part of a salad (or not), and it is a popular pizza topping. One of my favo(u)rite restaurant pastimes is to check out the ingredients of the "American pizza" or "American omelet(te)" etc. While American pizzas are usually pepperoni pizzas, sometimes they come with (sweet)corn, to which most Americans say (AmE) YUCK! (v. BrE yuk). Here are a few others:
Americano pizza, Locatelli, Exeter: mozzarella, tomato, pineapple & ham
(that's what Americans and many UK restaurants would call a Hawaiian pizza; Some Americans, including me, think that there is something seriously wrong with anyone who orders/eats this.)Pizza Americana, La Vita Pizzeria, Glasgow: Smoked sausage and caramalised [sic] onions on a tomato base topped with Mozzarella cheese.
(not overwhelmingly American, but sounds much nicer...)American Chicken Pizza, from American Fried Chicken and Pizza, Poole: Cheese, Tomato, Chicken, Sweetcorn, Mushrooms & Pineapple
(Ugh.)For more pizza fun, see the Dial-a-Pizza menu from St Helens, Merseyside. They have pizzas named for many American states and cities. The match-up between names and ingredients is fairly mysterious....
But back to Kelley's questions... Shuck is listed as 'orig. and chiefly U.S.' in the OED. BH learned the word from me when I first brought unshucked corn home from Waitrose [supermarket]. But unshucked corn is a rarity in the UK, so one doesn't have much of a need for a speciali{s/z}ed verb for husk-removal. The usual way to buy corn-on-the-cob in the UK is to find it shucked, de-silked and with the pointy end cut off, sitting on a (BrE) polystyrene/(AmE) styrofoam bed, wrapped in plastic. In the 7+ years that I've lived in the UK, the quality of corn-on-the-cob has improved drastically. When I first tried it there, I remarked that it seemed to be the kind of corn that we give to livestock (feedcorn), rather than the kind we give to people. It was generally picked way too late. These days, we're getting some beautiful c-on-the-c from Spain that is almost as good as the stuff we buy from farmers on the roadside here. (BH rises to defend Spanish (sweet)corn and revises that to "every bit as good".)