Re: Slang attack
- From: djheydt@xxxxxxxxxxx (Dorothy J Heydt)
- Date: Tue, 19 Aug 2008 05:13:58 GMT
In article <1ilxiq7.37l9g7two5u4N%zeborah@xxxxxxxxx>,
Zeborah <zeborah@xxxxxxxxx> wrote:
Brian M. Scott <b.scott@xxxxxxxxxxx> wrote:
On Tue, 19 Aug 2008 15:54:35 +1200, Zeborah
<zeborah@xxxxxxxxx> wrote in
<news:1ilxfk1.1qpmgu91a68rz5N%zeborah@xxxxxxxxx> in
rec.arts.sf.composition:
<squints> I think I need definitions for "oatmeal" and
"cereal" both, with particular regard to whether the
grains are whole or processed.
I don't use the word "oatmeal" but have previously
understood it to be synonymous with "porridge"; the
porridge we get is very processed so that it's... well,
essentially it's gloop, and it sort of sets as it cools.
I wouldn't normally call porridge "cereal" even though I
know it's composed of cereal; for me, cereal generally
(to simplify what seems to be quite a complicated set of
notions in my head) comes in a box.
I suspect that your cereal is roughly my cold cereal: things
like corn flakes, Cheerios, shredded wheat, and so on.
Yes. Except for cheerios. Cheerios are small sausages of a size to be
handily picked up with a toothpick and dipped in tomato sauce at
children's parties. They probably include grain and all sorts of other
things one is better off not thinking about, but one would have a hard
time convincing one's parents to allow one to eat them for breakfast.
Well, the Cheerios we have in the States are made of whole oat
flouor, shaped and baked into little crispy toroids about half an
inch across. Pour into a bowl, add milk, add sugar, and eat
while they're still crunchy, since they'll go mushy after a
while. They're pretty decent food, actually, since they don't
have a sugar coating (the plain ones don't, I should specify) and
oats are good for you in various ways.
"Shredded wheat" sounds funny but does sound like breakfast. Is it
packed into sort of brick things, which you pour milk over (either
before or after breaking into more digestible chunks)? That's what we'd
call Weetbix.
Yes, generally the same thing. And they come in two varieties,
the large bricks that you break into chunks, or little
mini-bricks about an inch by three-quarters of an inch, which you
don't have to break since two or three of them fit nicely into
the spoon.
Your
porridge is probably pretty close to my hot cereal (which we
actually called 'mush'): cool it enough, and it sets up as
an almost gelatinous gunk.
Sounds about right. We usually had it (hot; cold is dreadful) with milk
and brown sugar. If our parents were distracted, we could put on enough
brown sugar that when we stirred it all up it looked kind of chocolatey.
I wasn't very old, however, before this was too much sugar even for me.
Mother would save leftover mush
and eventually fry it up for lunch in the form of patties,
to be eaten with syrup; some of my siblings were quite fond
of this, but I generally had a sandwich instead.
...Er. The syrup might redeem it, but that does sound peculiarly
unappetising.
I'm fairly certain Brian is talking about *corn meal mush.* (As
you know, Bob, USian "corn" = UKian "maize".) I never ate it in
its mushy state for breakfast (not coming from the Southeastern
US where, described as "grits", it's the favorite breakfast food,
usually served with bacon or ham), and had to wait till I was an
adult to eat polenta (the same thing, only served with spaghetti
sauce or other savory stuff for dinner). But corn meal mush,
cooked up and pressed into a square pan and allowed to set, then
sliced, fried up and decorated with syrup, is indeed very tasty.
I never ate it for lunch though; only breakfast.
Dorothy J. Heydt
Vallejo, California
djheydt@xxxxxxxxxxx
.
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