Martin wrote:

On Mon, 04 Feb 2008 14:43:38 +0000, ®óñ© © ²°¹°-°² wrote:

On Mon, 04 Feb 2008 14:21:00 +0100, Martin wrote
and included this (or some of this):

On Mon, 4 Feb 2008 12:36:35 +0000, K wrote:

johannes writes


K wrote:


But did you ever have chocolate covered peas? So why then minted peas?

Mint is something we grow really well, unlike many of the other herbs
which really like something warmer and better drained. So not surprising
that it would have crept across our cooking, eg mint sauce for lamb,
mint with new potatoes.

Yuk!

I suspect there's things about your national cooking that we would find
equally unpalatable.

and at least we try them.

and at least we fry them

Steak tartar with a raw egg in the middle?
or a bowl of bouillon with a raw egg staring up at you?

Not my cuppa either. But peas and mint are so far apart in taste that
mint completely spoils the sweet taste of peas.

or an uncooked rasher of Dutch bacon butty?

Another shocking experience is that the British can't seem to keep the
two D-nationalities apart i their head. Peter Schmiechel was once referred
to as "The Flying Dutchman" by a cheeky referee in a BBC TV dancing
competition. I have informed someone that I am Danish, after a while that
very same person will refer to me as Dutch, not only as a guessing presumption,
but as a 100% fact! Good grief. The two countries are so far apart.