casseroles - why is it something lost in translation?
the difference between a brit casserole and an american one is like the bloody grand canyon
is it a historical thing, more to do with lack of variety/meat/ingredients that made american casseroles so different? they seem to be mostly ANY thing (from green beans to macaroni cheese) with little fluid at all, topped with a load of breadcrumbs/something that'll crunch up a bit and cheese... always the cheese
a brit casserole is more like a less gravy-fied stew, but it's still 'wet'
from a brit still coming to terms with american cuisine
p.s his ma'am's chicken enchiladas are to die for (in a good way) and american 'biscuits' are so damned good and not like a scone, not really
is it a historical thing, more to do with lack of variety/meat/ingredients that made american casseroles so different? they seem to be mostly ANY thing (from green beans to macaroni cheese) with little fluid at all, topped with a load of breadcrumbs/something that'll crunch up a bit and cheese... always the cheese
a brit casserole is more like a less gravy-fied stew, but it's still 'wet'
from a brit still coming to terms with american cuisine
p.s his ma'am's chicken enchiladas are to die for (in a good way) and american 'biscuits' are so damned good and not like a scone, not really
I would be curious to know if “casserole” became a catch-all term in the States for people stirring random foods together and baking it. I have eaten an abundant variety of casserole (because potlucks were really popular when I was a kid and EVERY WOMAN BROUGHT A CASSEROLE) and there really doesn’t seem to be any rhyme or reason to it.
I’m interested in your less gravy stew. Does it come tucked inside a hot water crust pastry pie?
I’m interested in your less gravy stew. Does it come tucked inside a hot water crust pastry pie?
We've a thing called Coddle. basically : water, sausages, rashers, potatoes,
https://www.epicurious.com/recipes/food/views/dublin-coddle-51224810
nothing great to look at, but nice enough, in fairness. also like the old British Toad in the hole
https://www.epicurious.com/recipes/food/views/dublin-coddle-51224810
nothing great to look at, but nice enough, in fairness. also like the old British Toad in the hole
Anonymous
We have something similar called lobbies 👌🏻
Eerie said:I would be curious to know if “casserole” became a catch-all term in the States for people stirring random foods together and baking it. I have eaten an abundant variety of casserole (because potlucks were really popular when I was a kid and EVERY WOMAN BROUGHT A CASSEROLE) and there really doesn’t seem to be any rhyme or reason to it.
I’m interested in your less gravy stew. Does it come tucked inside a hot water crust pastry pie?
Actually, original casseroles were typically some type of veggie, or veggies with a starchy binder. Having lived in England for 7 years I find the American much less dense than the British! And by dense I mean ingredient-wise as Craic mentioned above. Maybe I've just always had an aversion to heavy meals, and remember the British as shepherd's/meat-type stews ( which is a different ballgame than casserole ). Being a vegetarian, the American was refreshing and seemed much lighter.
Take macaroni and cheese, for example, though it's just macaroni and cheese, it can be very tasty and creamy when you know how to prepare it. If it's dry it wasn't made right. Also, a various blend of cheeses kicks up the flavor. Lastly, you can throw whatever in there - if you love cheese and broccoli, this casserole is perfect for broccoli. Add a few cloves of garlic and it's top notch. Anything but bland mac & cheese. So, yeah, Americans perfect it per individual taste - there are certainly no limits when it comes to casseroles here.
Well, except maybe the kitchen sink.
I’m interested in your less gravy stew. Does it come tucked inside a hot water crust pastry pie?
Actually, original casseroles were typically some type of veggie, or veggies with a starchy binder. Having lived in England for 7 years I find the American much less dense than the British! And by dense I mean ingredient-wise as Craic mentioned above. Maybe I've just always had an aversion to heavy meals, and remember the British as shepherd's/meat-type stews ( which is a different ballgame than casserole ). Being a vegetarian, the American was refreshing and seemed much lighter.
Take macaroni and cheese, for example, though it's just macaroni and cheese, it can be very tasty and creamy when you know how to prepare it. If it's dry it wasn't made right. Also, a various blend of cheeses kicks up the flavor. Lastly, you can throw whatever in there - if you love cheese and broccoli, this casserole is perfect for broccoli. Add a few cloves of garlic and it's top notch. Anything but bland mac & cheese. So, yeah, Americans perfect it per individual taste - there are certainly no limits when it comes to casseroles here.
Well, except maybe the kitchen sink.
Ahavati said:
That's what I remember whilst living over there! Casserole over here seems a side dish compared to that.
uuh huh... it's the main part of the meal. we do a lot less 'sides' in the uk; the main meal is the main meal, with other stuff served up on the plate with it rather than a bunch of side dishes -- except maybe at xmas, when we DO a bunch of sides served in separate bowls.
if i do a curry here, i'll serve the rice with the curry on top/next to it, with a couple of extras for dipping, like flatbreads and raita and chutney... but his ma'am still likes a side of salad with it or most hot meals, to be honest. spaghetti bolognese, with a salad? freakin' weird.
That's what I remember whilst living over there! Casserole over here seems a side dish compared to that.
uuh huh... it's the main part of the meal. we do a lot less 'sides' in the uk; the main meal is the main meal, with other stuff served up on the plate with it rather than a bunch of side dishes -- except maybe at xmas, when we DO a bunch of sides served in separate bowls. if i do a curry here, i'll serve the rice with the curry on top/next to it, with a couple of extras for dipping, like flatbreads and raita and chutney... but his ma'am still likes a side of salad with it or most hot meals, to be honest. spaghetti bolognese, with a salad? freakin' weird.
Eerie said:I would be curious to know if “casserole” became a catch-all term in the States for people stirring random foods together and baking it. I have eaten an abundant variety of casserole (because potlucks were really popular when I was a kid and EVERY WOMAN BROUGHT A CASSEROLE) and there really doesn’t seem to be any rhyme or reason to it.
I’m interested in your less gravy stew. Does it come tucked inside a hot water crust pastry pie? https://www.greatbritishchefs.com/collections/casserole-recipes
a few recipes to give you an idea.
basically, the difference between a stew and a casserole (brit) is a stew's cooked with the heat-source below, a casserole's cooked with it all around. they're often topped off with sliced potatoes or something a bit like an american biscuit crossed with a dumpling on top, soaking up gravy deliciousness. i reserve proper dumplings for stew
and lamb mince (ground lamb) dumplings are to. die. for.
being as britain's usually pretty wet and cold in the winter months, we are good at stick-to-yer-ribs food.
I’m interested in your less gravy stew. Does it come tucked inside a hot water crust pastry pie? https://www.greatbritishchefs.com/collections/casserole-recipes
a few recipes to give you an idea.
basically, the difference between a stew and a casserole (brit) is a stew's cooked with the heat-source below, a casserole's cooked with it all around. they're often topped off with sliced potatoes or something a bit like an american biscuit crossed with a dumpling on top, soaking up gravy deliciousness. i reserve proper dumplings for stew
and lamb mince (ground lamb) dumplings are to. die. for. being as britain's usually pretty wet and cold in the winter months, we are good at stick-to-yer-ribs food.
Britain is mild weather compared to Northern California
Forty days of solid rain in a row where I was living , thirty degrees to forty max ,
during winter months , or less...
I Am Casseroles = 603
Our number value for our column of symbols that makes the skeletal or muscular
system of the human body , thus the idea of stick to your ribs meaning...
The idea of a casserole has little to do with liquid...it has to do with a pasty type dish...
I have made casseroles with all kinds of tasty noodles , layered with various cheeses
and meats from various fish , chicken , and turkey , lamb , beef , pork , or venison ,
with various sauces , or not...those who do not understand our methods of layering
or mixing flavors , and tastes , or styles of the mastery of food magick , can not at all
appreciate our efforts...
Until they taste our excellent creations !
Forty days of solid rain in a row where I was living , thirty degrees to forty max ,
during winter months , or less...
I Am Casseroles = 603
Our number value for our column of symbols that makes the skeletal or muscular
system of the human body , thus the idea of stick to your ribs meaning...
The idea of a casserole has little to do with liquid...it has to do with a pasty type dish...
I have made casseroles with all kinds of tasty noodles , layered with various cheeses
and meats from various fish , chicken , and turkey , lamb , beef , pork , or venison ,
with various sauces , or not...those who do not understand our methods of layering
or mixing flavors , and tastes , or styles of the mastery of food magick , can not at all
appreciate our efforts...
Until they taste our excellent creations !
Blackwolf said:Britain is mild weather compared to Northern California
Forty days of solid rain in a row where I was living , thirty degrees to forty max ,
during winter months , or less...
I Am Casseroles = 603
Our number value for our column of symbols that makes the skeletal or muscular
system of the human body , thus the idea of stick to your ribs meaning...
The idea of a casserole has little to do with liquid...it has to do with a pasty type dish...
I have made casseroles with all kinds of tasty noodles , layered with various cheeses
and meats from various fish , chicken , and turkey , lamb , beef , pork , or venison ,
with various sauces , or not...those who do not understand our methods of layering
or mixing flavors , and tastes , or styles of the mastery of food magick , can not at all
appreciate our efforts...
Until they taste our excellent creations !indeed, britain's relatively temperate, though scotland has some pretty rugged weather lying that much farther north and away from the warming effects of the gulf stream which keeps the south of britain a lot milder.
oh, i wasn't knocking the flavours and (often) yumminess of the actual food, just the confusion over it being called a casserole. guess it's just a different thing in whichever country you eat it, the actual dish and method of cooking in the oven as opposed to on top of it being the determining factor.
Forty days of solid rain in a row where I was living , thirty degrees to forty max ,
during winter months , or less...
I Am Casseroles = 603
Our number value for our column of symbols that makes the skeletal or muscular
system of the human body , thus the idea of stick to your ribs meaning...
The idea of a casserole has little to do with liquid...it has to do with a pasty type dish...
I have made casseroles with all kinds of tasty noodles , layered with various cheeses
and meats from various fish , chicken , and turkey , lamb , beef , pork , or venison ,
with various sauces , or not...those who do not understand our methods of layering
or mixing flavors , and tastes , or styles of the mastery of food magick , can not at all
appreciate our efforts...
Until they taste our excellent creations !indeed, britain's relatively temperate, though scotland has some pretty rugged weather lying that much farther north and away from the warming effects of the gulf stream which keeps the south of britain a lot milder.
oh, i wasn't knocking the flavours and (often) yumminess of the actual food, just the confusion over it being called a casserole. guess it's just a different thing in whichever country you eat it, the actual dish and method of cooking in the oven as opposed to on top of it being the determining factor.
To assist in the understanding of what a casserole is , and how it is defined and prepared ;
It is NEVER a stovetop dish ;
A casserole (French: diminutive of casse, from Provençal cassa 'pan'[1]) is a large, deep pan used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, and, if so, the cookware itself is called a "casserole dish" or "casserole pan".
From Wikipedia, the free encyclopedia
It is NEVER a stovetop dish ;
A casserole (French: diminutive of casse, from Provençal cassa 'pan'[1]) is a large, deep pan used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, and, if so, the cookware itself is called a "casserole dish" or "casserole pan".
From Wikipedia, the free encyclopedia
