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1940's Garden
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. |
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