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Snow Dog
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Posted: March 07 2013 at 04:56 |
Slartibartfast wrote:
I'll go for the jelly. I don't eat toast regularly, but last time I some it was butter and jelly.
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What is jelly?
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Icarium
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Posted: March 07 2013 at 05:21 |
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Dean
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Posted: March 07 2013 at 05:26 |
Jelly is American for jam. What we call jelly they call jello or gelatin.
/edit: what they call jam we call a noisy tuneless racket made by stoned hippies.
Edited by Dean - March 07 2013 at 05:27
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Dean
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Posted: March 07 2013 at 05:30 |
Jim Garten wrote:
Dean, you got there first
Good coarse Ardennes pate if a quick breakfast is needed (gotta be good bread, though); Marmite, if pate not available.
For a more substantial one; beans + 2 fried eggs
Hungry now
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Me too.
Got to be Ardennes, good and coarse - that smooth stuff is just posh baby food.
Smoked fish pate is good too - mash up smoked mackerel, salmon or trout with some quality cream cheese, a dash of lemon and plenty of pepper - loverly.
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Icarium
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Posted: March 07 2013 at 05:31 |
i never understood what the difference between a marmalade and a jam/jlelly is,
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Dean
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Posted: March 07 2013 at 05:43 |
aginor wrote:
i never understood what the difference between a marmalade and a jam/jlelly is, |
Marmalade is simply jam made with citrus fruits, often with piece of the candied peel to give a bitter taste.
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Snow Dog
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Posted: March 07 2013 at 05:53 |
Dean wrote:
Jelly is American for jam. What we call jelly they call jello or gelatin.
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But I have heard americans call it jam. For example the Friends episode "The one with all the jam" and surely jello is a trade name? And gelatin is...gelatin.
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Finnforest
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Posted: March 07 2013 at 06:01 |
To further confuse things we also have "preserves" which appear to be just jam with a higher content of chunky fruits....
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Snow Dog
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Posted: March 07 2013 at 06:02 |
Finnforest wrote:
To further confuse things we also have "preserves" which appear to be just jam with a higher content of chunky fruits....
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Yes we have preserves too.
Is a jelly like a clear jam then with no fruit?
Edited by Snow Dog - March 07 2013 at 06:03
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Finnforest
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Posted: March 07 2013 at 06:05 |
Yes, jelly appears to be colored, fruit flavored gelatin....not that I'm an expert.....
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Jim Garten
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Posted: March 07 2013 at 06:08 |
Dean wrote:
Got to be Ardennes, good and coarse - that smooth stuff is just posh baby food.
Smoked fish pate is good too - mash up smoked mackerel, salmon or trout with some quality cream cheese, a dash of lemon and plenty of pepper - loverly. | Highly recommend some freshly grated horseradish in the mix, too (has to be fresh, not the creamed rubbish). Not too much, or you'll smother the taste, but enough just to give it a bit of a kick. In the absence of fresh horseradish, wasabi paste works well, too And another thing: Continued "Prog Chefs Unite"....
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Jon Lord 1941 - 2012
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Snow Dog
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Posted: March 07 2013 at 06:08 |
Finnforest wrote:
Yes, jelly appears to be colored, fruit flavored gelatin....not that I'm an expert.....
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No that sounds like British jelly. I mean the stuff you put with peanut butter.
I'll google it.
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Snow Dog
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Posted: March 07 2013 at 06:10 |
Yes....a clear jam
" Jelly is a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set using naturally occurring pectin "
No gelatin.
"Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating."
Edited by Snow Dog - March 07 2013 at 06:11
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Dean
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Posted: March 07 2013 at 06:11 |
Snow Dog wrote:
Dean wrote:
Jelly is American for jam. What we call jelly they call jello or gelatin.
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But I have heard americans call it jam. For example the Friends episode "The one with all the jam" and surely jello is a trade name? And gelatin is...gelatin. |
I never said they were consistant Hoover is a trade name that we use as a generic name for all vaccuum cleaners and so it is with Jell-O.
We sometimes call jam preserve and sometime we call it conserve and some may even claim there is a difference based upon fruit content, but that's just a marketting ploy.
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Dean
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Posted: March 07 2013 at 06:13 |
Snow Dog wrote:
Yes....a clear jam
" Jelly is a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set using naturally occurring pectin "
No gelatin.
"Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating." |
...and Wikipedia is written mainly by Americans.
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Jim Garten
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Posted: March 07 2013 at 06:17 |
The Tesco order of ascendance: Jam = cheap (99.999% sugar 0.0001% fruit flavour/colouring - avoid) Preserve = more expensive (may have a poncey label & more than 25% fruit; acceptable - just) Conserve = most expensive (will have a poncey label & a half decent percentage of actual fruit - recommended)
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Jon Lord 1941 - 2012
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Snow Dog
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Posted: March 07 2013 at 06:49 |
Dean wrote:
Snow Dog wrote:
Yes....a clear jam
" Jelly is a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set using naturally occurring pectin "
No gelatin.
"Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating." |
...and Wikipedia is written mainly by Americans. |
It seems to be a reasonable definition
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Dean
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Posted: March 07 2013 at 06:56 |
Snow Dog wrote:
Dean wrote:
Snow Dog wrote:
Yes....a clear jam
" Jelly is a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set using naturally occurring pectin "
No gelatin.
"Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating." |
...and Wikipedia is written mainly by Americans. |
It seems to be a reasonable definition
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True, but you'd not put any of those on toast, they are more like condiments or clear chutneys for serving with savoury foods.
The Wikipedia entries that refer to fruit jellies that you'd spread on a piece of toast all seem to reference Ruth Berolzheimer, an American cookery book editor and home-economist. Grape Jelly, which is the common ingredient for peanut butter and jelly sandwiches, is a jam.
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Dean
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Posted: March 07 2013 at 06:58 |
and I ain't putting this on toast either:
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Ady Cardiac
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Posted: March 07 2013 at 07:03 |
scrambled eggs and bacon for me.
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