Jun 29th 2010 1:35PM It is nice to see lower ABV beers making the rounds. In the UK we all them 'session' beers - you can have a good saturday afternoon drinking session on them, say 2pm - 8pm at a pint and a bit hour and not be totally plastered. If I tried to do that with some of the stronger brews, 5% or more, you'd either be carting me home in a wheelbarrow, or off to the clink!
For those interested, Fuller's Chiswick Bitter (3.5% ABV) is a great example - you can drink it all day and not be at risk of having to spend the night on the sofa...
Jun 2nd 2010 12:25PM TBH I've always felt it was the men's fault for not having the ability to change their role in a changing world.
In my family everything was split evenly. My dad cooked Monday to Thursday, my mum did Friday to Sunday. She did the washing, my dad the ironing. My dad did painting, my mum wallpapering. They took financial and other decisions together.
Did working like that make my dad any less of a man, or my mum any less of a woman? No, not at all - my dad is still my rolemodel and my guide as to how to behave as a man.
People need to wise up - the world is changing, roles are changing. The faster people adapt the better off we'll be. It's clinging to the old ways that used to work that's getting us in trouble today.
Jun 2nd 2010 12:14PM Heroin has lasted a good long time - does that make it good too? If so we're wasting a lot of time and money jailing people who deal in it. Maybe they could use your argument in their defence - we could call it the 'Wonderbread Clause'!
Jun 2nd 2010 12:06PM There are many many bits of American cuisine that I love - New York Pizzas, Chicago Chili Dogs, Jambalaya, Buffalo Wings, the Burger, good Sonoma Zinfandel, the list goes on and on. I just don't get the obsession with mixing sweet and savoury at breakfast. My American ex used to have waffles, bacon and scrambled eggs for breakfast, on the same plate all covered in maple syrup. It used to make me gag. I have nothing against the individual items,in fact she totally converted me to waffles and maple syrup, I just eat the sweet after the savoury, like I do at every other meal!
Oh, and that weird thing you have at thanksgiving, the sweet potatoes with the marshmallow topping. I don't get that either.
May 6th 2010 11:06AM As someone from the UK, I can attest that these front of pack labelling schemes have been surprisingly successful at either changing eating habits, or encouraging manufacturers to reformulate products.
The product that springs immediately to mind is the humble prawn and mayonnaise sandwich. This is a staple of lunhctime eating in the UK, and when front of pack labelling was introduced sales dropped by 40%, as people saw exactly how much fat, sugar and salt was in the product. This led to almost all of the major supermarkets to reformulate these products to be healthier, and sales picked up again.
The only plave where is falls down is on products that are high in fat and salt, but are important to children's development, like cheese and other dairy products, though people over here seem to be using these labels not so much as a buy/don't buy signal, but more as another weapon in their armoury to choose the right food, or to choose between products in the same range.
Apr 28th 2010 4:54AM Another thing worth mentioning is that it is now more common, especially in the UK to see wines labelling as Shiraz/Syrah depending on the style, especially on the US wines we see.
For Shiraz wines, expect the Australian style, big and tannic and peppery. The Syrah style is much softer, with a more rounded flavour and softer tannins.
Also, if you're buying Red Bicyclette (whose name really makes no sense, surely it should be Bicyclette Rouge, or Red Bicycle...) make sure they've checked that it's actually the wine on the label in the bottle... http://www.telegraph.co.uk/foodanddrink/wine/7258543/French-traders-found-guilty-of-duping-California-wine-label-with-cheap-plonk.html
Apr 25th 2010 7:47PM I've been caught out with the whole Louisiana names aren't the same as the French Names.
I make Jambalaya and substitute Toulouse sausages for the Andouille sausages as they are essentially the same thing - pork & garlic sausages.
Fast forward to a trip to Paris, and the following conversation takes place:
"Yes darling I know you haven't had much luck with food on this trip, but I'm sure this will be fine - Andouille Sausage is just a garlic & pork sausage - it'll be delicious"
Cue the food arriving, and it's the French version of the dish - a portion of pig intestines, with a decidedly poo-ey taste...
Apr 15th 2010 6:30PM Current Europe Queue 46,200 according to my store doodad
Apr 15th 2010 4:17PM It represents just over an hour's work for me, so yes, pretty cheap :)