Comments on: Time to meat your maker http://www.britoutofwater.com/2009/04/27/time-to-meat-your-maker/ One man's struggle in a foreign land Mon, 06 Feb 2012 16:14:13 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Iota http://www.britoutofwater.com/2009/04/27/time-to-meat-your-maker/comment-page-1/#comment-6799 Iota Tue, 28 Apr 2009 19:42:51 +0000 http://www.britoutofwater.com/?p=580#comment-6799 I'm with Expat Mum. I loved your first sentence. And also the "salmonella distribution" as a definition of a barbecue. One thing about barbecues that I don't miss from Britain, is the irresistible urge to make them seem a little more exotic by spelling them "barbeque". They don't seem to do that here. I think it must happen in England because of the proximity to France, and the general feeling that if it's to do with food, then a hint of French makes it more delicious and desirable. But of course if you saw the word "barbeque" in France, you would pronounce it "barbeck" not "barbecue". So it's just a word gone wrong, however you look at it. I’m with Expat Mum. I loved your first sentence. And also the “salmonella distribution” as a definition of a barbecue.

One thing about barbecues that I don’t miss from Britain, is the irresistible urge to make them seem a little more exotic by spelling them “barbeque”. They don’t seem to do that here. I think it must happen in England because of the proximity to France, and the general feeling that if it’s to do with food, then a hint of French makes it more delicious and desirable. But of course if you saw the word “barbeque” in France, you would pronounce it “barbeck” not “barbecue”. So it’s just a word gone wrong, however you look at it.

]]> By: Expat Mum http://www.britoutofwater.com/2009/04/27/time-to-meat-your-maker/comment-page-1/#comment-6792 Expat Mum Tue, 28 Apr 2009 19:08:25 +0000 http://www.britoutofwater.com/?p=580#comment-6792 That opening sentence is your best ever. Masterful! You forgot perhaps, the impulse to wear shorts and flip flops at the same time as the inaugural BBQ. Despite the fact that it's still not quite 60 degrees here, white legs have appeared all over the place. (Mine have been self-tanned and are a delightful shade of, well, not tan.) That opening sentence is your best ever. Masterful!
You forgot perhaps, the impulse to wear shorts and flip flops at the same time as the inaugural BBQ. Despite the fact that it’s still not quite 60 degrees here, white legs have appeared all over the place. (Mine have been self-tanned and are a delightful shade of, well, not tan.)

]]> By: NFAH http://www.britoutofwater.com/2009/04/27/time-to-meat-your-maker/comment-page-1/#comment-6762 NFAH Tue, 28 Apr 2009 09:35:58 +0000 http://www.britoutofwater.com/?p=580#comment-6762 You didn't mention the British tendency to buy disposable charcoal grill things from the grocery store at the same time as the raw meat, and take them out into the park to perform the grilling ritual in public. My first thought on seeing that here was, that's legal? (Although I had the same thought when I noticed everyone was consuming alcohol in the park while working the grill...) Yesterday I saw the latest at Sainsbury's, one-time use charcoal grilling buckets! You didn’t mention the British tendency to buy disposable charcoal grill things from the grocery store at the same time as the raw meat, and take them out into the park to perform the grilling ritual in public. My first thought on seeing that here was, that’s legal? (Although I had the same thought when I noticed everyone was consuming alcohol in the park while working the grill…) Yesterday I saw the latest at Sainsbury’s, one-time use charcoal grilling buckets!

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