Subj : A pie To : Ardith Hinton From : Gleb Hlebov Date : Sat Dec 23 2023 00:24:32 Hello Ardith, GH>> in anglo- or british cuisine S&KP is positively one dish GH>> (and a recipe), as quoted above, AH> Agreed. Dallas & I had it for dinner recently, when our AH> daughter was not at home, because she prefers steak & Guinness or lamb AH> & mint. "Guinness" being an Irish stout? I had to check if there were other meanings associated with Guinness but Google only suggested the beverage. By the way, while we're on the hot topic of indefinite articles, could you comment on the usage below, please: Guinness is /an/ Irish dry stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in 1759...(wikipedia) ? an Irish stout -- implying: a brand/type/sort of stout, did I get it right? Because, if we look up for "stout": Stout is a dark, top-fermented beer style which includes dry stout, oatmeal stout, milk stout and imperial stout... making it "a sub-category of beer", which is rational... but can we thereby deduce that "Guinness is a beer"? I don't think this is correct at all. So, it's as it is and not "Guinness is an Irish /brand/ of dry stout..." because "stout" already denotes a local "brand name"? Do I make any sense here? :-) AH> Do I need to explain, though, that we buy individual portions AH> made by an ex-Brit whom we met when he operated a butcher shop in our AH> neighbourhood &/or that I gave up trying to make it because Dallas & I AH> found the smell of kidneys boiling for three-four hours offputting? AH> For a lot of people this could be too much information. :-Q I can relate! Because I remember something from my childhood, a certain family soup recipe that is made with kidneys too. Sure, the smell was "peculiar" during the process. :-) 'Rassolnik' is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. It's also recommended to replace the pickles with "sour" cucumbers (i.e. fermented without vinegar, similar to sauerkraut) for more authenticity. AH> Usually cut lengthwise & deep fried, as is the fish... i.e. AH> if you're buying it from a restaurant. There are boxed & frozen AH> equivalents, but I would not recommend them. When I'm cooking fish at AH> home I tend to pan fry it & serve it with boiled potatoes because I AH> find deep frying quite impractical unless one is expected to produce AH> large quantities of such stuff on a daily basis.... :-) I guess I misused "sliced" when I meant it is cut in thick strips or sticks, something like that, which is the proper way. And, BTW pan fried potato is the absolute go-to home made dish in Russia as well! I tend to cook it weekly, and everyone I know does it every once in a while. Potato is king, also it's the cheapest farm produce available in stores here. Sure, deep frying at home is a nightmare, without the equipment and a LOT of oil. GH>> like "french fries" in North America. AH> Or English fries, if you're speaking French. According to "Crazy English", those are neither French nor English. :-) As if both nations wanted to dispose of it for some reason. AH> What many people... including some of our neighbours to the AH> south who don't live near the border... fail to understand is that AH> their idea of chips is what the British refer to as crisps. I don't AH> expect everyone to know that, but third & fourth generation Canadian AH> kids understand "fish & chips" because it is a classic combination AH> referred to by this title since the 1800's at least. :-) AFAIK Fish & chips is kind of a British staple. I don't remember how and where I've learned about it, but first I thought about "chips" as crisps too -- could it be a beer snack...? Plus, not long ago I've heard of a more contemporary thing which is Bangers & Mash. :-) GH>> None of us 'tutees' is perfect here, we just keep on GH>> learning. AH> Hey... nobody's perfect, including me! And one of the AH> things I enjoy about the study of English is that there's always more AH> to learn. :-)) Exactly. And every language keeps changing, these days faster than ever. -- bye! --- GoldED+/W64-MSVC 1.1.5 * Origin: Type to continue (2:5023/24.4222) .