A sample wish

Mary Ann Dimand amaebi at iwon.com
Tue Mar 21 10:57:57 EST 2000


*grins* to Anita.

When I wrote that I just wanted to say "samp". I don't often get a good
opportunity to do so. I haven't actually had it. I knew it was a corn
porridge-- upon cautiously looking it up I find that it is
"Etymology: modification of Narraganset nasàump corn mush
Date: 1643
: coarse hominy or a boiled cereal made from it" (online Merriam Webster).

That is, it's northern American for hominy.

Cous-cous is of course a wheat preparation rather than a corn one. On the
other hand, porridges are made of all sorts of grains. I tend to think of
(good) cous-cous as fluffier than the average porridge, though.

By the way, can any of our English participants (or any others, of course)
describe sea-kale from personal experience? I always imagined it resembling
Belgian endive (witloof)....

Mary Ann
who hasn't had breakfast yet

------Original Message------
From: "Anita Graham" <amgraham at cygnus.uwa.edu.au>
To: dwj at suberic.net
Sent: March 21, 2000 5:20:36 AM GMT
Subject: RE: Amaizeing accounts



Thanks Mary Ann - I'm always interested in food details. But I'm afraid
you've just raised another question...

What is samp? (Apart from being like grits, porridge and semolina - can we
add cous-cous to the list?)

Anita

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