Would You Believe This

Moonwatcher1904 I’m curious to know what supermarket sells soufflés? Are they any good -do you know.

Working in any shop to some is just a job. Employers don’t care as long as you turn up do yer job. …And some people do have extremely narrow experiences of life and that includes very set in their ways attitudes to food. All in the upbringing- you eat what mum dished up and never veer from the path or open a cook book even.

Don’t mean to be cruel but they probably still think yoghurt
is new fangled.

"Working in any shop to some is just a job."
Of course it is.
BTW, I have no idea what a souffle is. Poor me.

Yup I believe it.
I guess that the assistant had never heard of a soufflé.
This happens to me fairly frequently.
I once had to explain what a frock was !

A couple of weeks ago a neighbour told me she had never eaten dumplings, she is 88.
We do all live differently.

Well I only know it’s something fluffy I don’t think I ve ever had a souffle myself

Granmarderby10

Moonwatcher1904 I’m curious to know what supermarket sells soufflés? Are they any good -do you know.

Working in any shop to some is just a job. Employers don’t care as long as you turn up do yer job. …And some people do have extremely narrow experiences of life and that includes very set in their ways attitudes to food. All in the upbringing- you eat what mum dished up and never veer from the path or open a cook book even.

Don’t mean to be cruel but they probably still think yoghurt
is new fangled.

Waitrose sell them, Granmarderby10

DH really likes the Waitrose ones. We do them in the airfryer for lunch.

Years ago, as a young bride, I used to have a cheese recipe book, it had been a promotional offer.
It had a wonderful recipe for cheese soufflé. I made it often as it was so impressive yet quite easy. I must have a go again, sadly the book is no more.

My DH asked for suet in Tescos and the assistant had no idea what that was!

Yep....not just shops where this happens - ie people not knowing what something pretty common is.

Being brought up on a diet that was restricted even by 1950s standards = I've been experimenting away ever since (yep...I had to even try out things like Marmite and honey at friends places and I was the only one in the class that put my hand up when a teacher asked the rhetorical question of "Who has never eaten mushrooms?"). Cue for going back to my mothers place and firmly asking to have some - and for once got given what I'd asked for.

So - ever since I've been "filling in the gaps" of what I ought to know about and generally experimenting - and so I probably do now know whats what better than many.

Maybe there are people who don't realise a restrictive diet they were brought up on was not normal and they carry on eating within narrow boundaries for the rest of their lives? But you name it and I'll try it basically - apart from meat.

Off to finish off the Italian vegetable I'd never heard of today - seemed too much of a hassle to buy it again...but I had to give it a try after spotting it for sale recently. So yep...I'm always on the lookout for something "new to me" foodwise and often get asked by people what something is or how to prepare it.

One of the frustrations of living in a small town is there was loads of "new to me" foods around to buy - and then I moved here. Frustrating when having enough money to buy whatever food I decide to at last has coincided with not much variety available to buy - but I am always on the lookout for something "new" and the town is getting better food available than it had even when I first moved here and there's always Amazon for some new to me stuff whilst I wait for local available food to get even more varied/better.

Not forgotten my first experience of pate (I was eating meat at that time) back in the 1970s. I knew "everyone" was eating pate - but I'd never tried it...so into the supermarket it was and asking for "half a pound of pate please" whoops! Well the rest of it was nice used up in a stew after I'd had a portion worth with toast....

I regard food as a reliable "pleasure of life"....and hence the experimenting.

CariadAgain

I regard food as a reliable ‘pleasure of life’ …and hence the experimenting

I totally agree, I was fortunate that my parents were publicans and restauranteurs, my diet was varied from an early age. I was always encouraged to try this and that

I can believe it too. Seasonal workers are recruited from all age groups. I was recently looking for parsley sauce with no success so I asked one of the order pickers, she was youngish and obviously had no clue what parsley sauce was because she shrugged and pointed me in the direction of the ketchups and salad creams.

years ago i had no idea what quiche was, thought i would try it, then i realised it was the ham and egg pie my mum made when i was little, hated it then and still do. when you are sitting at a checkout scanning so many items you get to that point that you don't notice the items, i found foods in my 20s that i had never heard of because my mum never had them in the house.

What was the Italian vegetable CariadAgain, please?

What's common to one is not necessarily common to another. There are some very patronising remarks on this thread. I'm sure the assistants would have knowledge of other items that the superior grannies on here don't. As for the "they probably think yogurt is 'new fangled', well, I despair .

NotSpaghetti

What was the Italian vegetable CariadAgain, please?

Puntarelle

yogitree

What's common to one is not necessarily common to another. There are some very patronising remarks on this thread. I'm sure the assistants would have knowledge of other items that the superior grannies on here don't. As for the "they probably think yogurt is 'new fangled', well, I despair .

I agree.

CariadAgain

NotSpaghetti

What was the Italian vegetable CariadAgain, please?

Puntarelle

Ah, that one. Italian chicory.

I make Simon Schama’s (yes him, the Historian) cheese soufflé recipe and it is delicious.

yogitree

What's common to one is not necessarily common to another. There are some very patronising remarks on this thread. I'm sure the assistants would have knowledge of other items that the superior grannies on here don't. As for the "they probably think yogurt is 'new fangled', well, I despair .

Clearly some of us have not been brought up with the same advantages as others.

I have had to work in shops in order to keep afloat financially. I freely admit that I did not have a clue about some of the merchandise although, amazingly, I did know what yoghurt was. In my ignorance I thought that parsley sauce was something you made at home with fresh parsley. I didn't realise you could buy it readymade.

Most of my shop work was evening shifts undertaken after my day job so no training was on offer even had I been interested in it.

It comes in a little kit. It's from a supermarket called Booths which only have branches in the North West. I'm sure you can get similar from other places. It consists of a dish, the egg mix, a tub of cream and a tub of cheese.

Was it Waitrose? I seem to recall being given little cheese soufflés* as a starter at Dbro/Sil’s house. They get just about everything from Waitrose.

*they were very nice!

Witzend

Was it Waitrose? I seem to recall being given little cheese soufflés* as a starter at Dbro/Sil’s house. They get just about everything from Waitrose.

*they were very nice!

Witzend it wasn't Waitrose but a supermarket called Booths although Waitrose do a pack of 2.

www.waitrose.com/ecom/products/waitrose-extra-mature-cheddar-emmental-souffles-strength-2/622101-679503-679504

I used to make a big souffle when we had lots of hungry small children - also the same principle but with breadcrumbs in makes a good "cheese pudding".

I didn't often bother with individual ramekins though.

I've had a pretty nice souffle at one of the Heartwood Inns recently.
heartwoodinns.com/

CariadAgain I don't know anywhere near me to buy Puntarelle to be honest...
Can't find any chicory easily.