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+--- Thread: National Customs (/thread-229.html)
RE: National Customs - 'thul - Mar-06-2011
somewhat south of it, or so these beings seem to recall... (about 8 years ago now)
RE: National Customs - Nuytsia - Mar-09-2011
(Mar-03-2011, 09:46 AM (UTC))redchild Wrote:(Mar-02-2011, 02:38 PM (UTC))Nuytsia Wrote: If we didn't have an official start date for the seasons how could the weather bureau amaze us with statistics like 'this has been the hottest summer on record' (which they like to do here)Astounding, the things weather forecasters can tell you
Hehehehe, I KNOW!
Like, there's a 'chance of a shower'..... which apparently can mean anything from not a drop of rain to a torrential downpour (in my recent experience anyway)
RE: National Customs - fool-ish - Aug-01-2011
When in England, do what the English do best...go to the pub!
Fish and chips from the chippy is also a must! 
RE: National Customs - Apricots - Sep-21-2011
(Aug-01-2011, 08:31 PM (UTC))fool-ish Wrote: When in England, do what the English do best...go to the pub!
And when in Scotland, indulge yourself in fried something - a battered Mars Bar is a Glasgow speciality!
RE: National Customs - Farseer - Nov-21-2011
(Mar-02-2011, 02:38 PM (UTC))Nuytsia Wrote: Hah redchild some states in Australia can't even decide whether or not to HAVE daylight savings....!
We Queenslanders can't even agree on daylight savings within our own state and, based on the on-going daylight savings debate, have gone so far as to vote at various times over the years to become two states instead of one!
Those in the north don't want it and those in the south do...Now, I could have put this question in the cooking and recipe thread but it's more a question of what you do in your country so:
Do you eat bread? If so, in what form? When my son eventually got to Europe the thing he missed most, aside from Vegemite and other such Australian-specific products, was bread. He could not source a piece of "proper" bread for the ten day he was overseas. By "proper", I mean this kind, made with flour and yeast and then baked after rising:
[Image: Breadindia.jpg]
I always just assumed that it existed in most regions so possibly he wasn't looking hard enough or maybe it's something that wouldn't normally be available to eat in places where he'd have eaten out.
Following on from that, if you don't have bread (or do, but not the "proper" type
), what is a typical lunch meal you would eat in your country?RE: National Customs - 'thul - Nov-21-2011
recently these beings have not been eating much bread, but that is a matter of habit, not of culture. It is habitually easier and cheaper to make what 'thul have dubbed "oatmeal cement".
Lunch is a meal these beings rarely eat.
The bread on the right side looks quite similar to typical Norwegian bread. Such bread is not too common further south, but has more food in it than bread common down there. (down there, not down under)
RE: National Customs - fool-ish - Nov-22-2011
(Nov-21-2011, 10:46 PM (UTC))thul Wrote: recently these beings have not been eating much bread, but that is a matter of habit, not of culture. It is habitually easier and cheaper to make what 'thul have dubbed "oatmeal cement".Oatmeal cement? Would that be porridge?
Lunch is a meal these beings rarely eat.
The bread on the right side looks quite similar to typical Norwegian bread. Such bread is not too common further south, but has more food in it than bread common down there. (down there, not down under)
I mostly eat bread like that in the picture. However, I also eat pitta, baguettes and oven-bottom muffins.
RE: National Customs - 'thul - Nov-22-2011
It is related to porridge, but is of 'thul's own design.
the ingredients mostly used (it varies a bit) are oatmeal, sugar, cinnamon, a sprinkle of Cardamom, raisins, brown sugar and a little just-boiled water. enough to make it all blend together, but not enough to turn it into the soupy stuff that porridge generally is. (yes, it is rather sugar-heavy)
RE: National Customs - fool-ish - Nov-22-2011
It all sounded quite nice until cardamom..that stuff has ruined many a curry for me!
RE: National Customs - 'thul - Nov-22-2011
These beings use it because they have it and adds a little different flavor, it isnt a core ingredient and can be removed. Also, it has a different effect on sweetened food than it does on other food.
The water amount is roughly around 1 dL. If it gets too liquid, these being mix in more of the dry ingredients to balance it.
If 'thul make a large portion the right consistency is supposed to be that a spoon placed vertically in the mix stays that way even if the plate is lifted and turned somewhat on its side. (it stays vertically up in relation to the plate, not to the world itself)
Occasionally 'thul mix in some baking cocoa, though even small amounts of that changes flavor significantly.