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"RE: ~sigh~"
Posted by Snidget on 01-21-10 at 05:01 PM

Maybe over there, but what translated to my Mom's English cooking (via Canada which probably didn't have access to a lot of the ingredients you could get from Europe--like stuff that mostly grows in the Mediterranean--especially since she learned to cook during the Depression and WWII) and most of her cooking was really basic with very few sauces. About the only sauce she did was gravy when she roasted something. We did have a few extra pickled things from Dad's heritage, and strangely...fried green tomatoes and I have no idea how that showed up other than the time between when the tomatoes ripen and the frost kills them isn't all that long in Alberta. Usually people think of the Southern US when they think of those.

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Message*:	>Maybe over there, but what translated >to my Mom's English cooking >(via Canada which probably didn't >have access to a lot >of the ingredients you could >get from Europe--like stuff that >mostly grows in the Mediterranean--especially >since she learned to cook >during the Depression and WWII) >and most of her cooking >was really basic with very >few sauces. About the >only sauce she did was >gravy when she roasted something. > We did have a >few extra pickled things from >Dad's heritage, and strangely...fried green >tomatoes and I have no >idea how that showed up >other than the time between >when the tomatoes ripen and >the frost kills them isn't >all that long in Alberta. > Usually people think of >the Southern US when they >think of those.

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