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Stephen Judd, you're on!
Candidates: brill
turbot
Okarito freshrun flounders
Ellesmere flounders-we could have the best kind of cook-off!
Raymond - Waimate or Oamaru? (These are family places, and quite a few further south as well...)
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A fresh run flounder takes alot of beating and not quite as much eating a a giant brill
Happy memories of setting a net as we went out whitebaiting on the Waitaki 30 years ago with my Dad, if you didn't get one maybe you some of the otherI live in Waimate Islander but my parents were both born in Oamaru so I have dual citizenship. I am sure if we compared family trees we would have common links
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Waimate is also home to one of my nieces and her family...Oamaru is where my mother & her brothers were born (and she lives again in the house in which she was brought up.) Two Matches-from-Totara women married two Millers-from-Purakaunui men and shifted to Oamaru at the turn of the 19th & 20th centuries...there's a *lot* of descendants.
One of the neat aspects of 'baiting here is the flounders tend to follow the incoming 'bait shoals...it's not uncommon to wind up with both in your net (only 7 months & 24 days to go...courage, self!)
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It's not okay to beat a flounder.
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It's not okay to beat a flounder
Nor flound a beater (see discussion thread on Bill Ralston and the It's Not OK campaign)
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Dont worry Isabel! Dunno how Raymond treats his, but I *never* beat a flounder. (I just kill them.)
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Oh do trust me Isabel, I treat flounders with respect (sort of how I treat people)
Only these end up on my plate -
[punching holes in hamburger buns]
When you think about it, you could pretty much do doughnuts in the same way. Even easier, non-ringed doughnuts. Just add icing!
We already have that! Depending on the icing flavour/decor, you get either a raspberry bun or a Sally Lunn.
Or are those becoming a lost art, going the way of the cheese'n'onion sandwich?
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I call paninis "pretentious toastie pies"
Ah, see, to me a toastie pie is distinguished by having sealed edges.
A panino (which is what I ask for, and have yet to be corrected fwiw) is non-sealed and has ridgy bits and ideally contains at least one vaguely Italian item. A toasted sandwich is non-sealed and has no ridgy bits. I am also prepared to call a toasted sandwich a "grilled cheese" in order to accommodate AmE-only speakers, but secretly I pity them. -
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Depending on the icing flavour/decor, you get either a raspberry bun or a Sally Lunn.
I once saw a Sally Lung - at least that was what it was labelled as - in a cake shop window in Petone. About 16cm in diameter, to the best of my recollection, with pink icing, detailed with the regulation dessicated coconut. Big mother non-ringed donut.
Probably related to pink buns, aka "punk buns", the staple food of the punks in Anne Kennedy's Jewel's Darl - "F and C's too nutritious for them".
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I once saw a Sally Lung - at least that was what it was labelled as - in a cake shop window in Petone.
Ah, yes, eggcorns are almost as important a part of the trad NZ cake shop as depressing plain-looking slices that you can't imagine anyone ever buying.
My favourite, from a long ago trip to Te Puke: "Try Our New Bay Maree".
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Saw a sign "Boysenberryries for Sale" in Upper Moutere a few weeks ago.
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I once saw a Sally Lung - at least that was what it was labelled as - in a cake shop window in Petone. About 16cm in diameter, to the best of my recollection, with pink icing, detailed with the regulation dessicated coconut.
Sally Lunn is one of those terms that breaks the country, though I can't remember exactly what it is. It's a northern term, which doesn't appear south of Christchurch or something?
I maintain that Sally Lunns only have white icing, red icing is something entirely different.
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Sally Lunn is one of those terms that breaks the country,
I think it might divide us from the rest of the world, as well. I can't tell with cursory Googling whether Australia is with us on this one, but most of the world seems to use the term to describe a delicate white bread, possibly with no raisins (yay) but definitely with no dodgy icing/coconut topping (boo).
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We always knew it as a coffee bun and they were a real treat, sliced with butter, because they were bought from a shop, not homemade (1/6 they cost I remember at the shop near our primary school). And yes they had the occasional sultana. Sally Lunn was what the South Islanders called them, like the crib/bach divide.
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About 16cm in diameter, to the best of my recollection, with pink icing, detailed with the regulation dessicated coconut.
Isn't that a Boston bun?
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Isn't that a Boston bun?
The pink-ness? Or the icing+coconut-ness?
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Ah, can't do better than consult our Dr Hay.
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Sally Lunn was what the South Islanders called them, like the crib/bach divide.
No, definitely the other way around. According to me (grew up in Auckland) and Dr Hay, linked to by Amy.
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I do also now recall that "coffee bun" was in fairly common usage in my 70s/80s Wellington childhood.
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At the last kids' birthday event I attended the resident guinea pigs were treated to a quarter of a sally lunn. They enthusiastically licked the icing off and clamoured for more. For whatever it's worth, the icing was pink.
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From my Auckland perspective, a Sally Lunn is oval with white icing and coconut, and a Boston Bun is circular with pink icing.
The NZ Sally Lunn bears little resemblance to the Sally Lunn bun as produced by the Sally Lunn bakery in Bath.
Cheers,
Brent. -
From my "Aucklander for the last 30 years, but actually Australian" perspective....
Sally Lunn is unheard of in Melbourne and possibly all Australia? They are called Boston Buns, and only come in white, never pink.
On arriving in NZ.... Boston Bun was unheard of, and Sally Lunn was the appropriate name to use for a pink or a white one.... "pink bun" was also used (for pink ones, duh), but there was no equivalent "white bun" descriptor in use..
I may be mistaken, but in my expeience, "Boston bun" has only come into NZ usage through the Australian franchise "Baker's Delight" not changing the name to suit the local market. (ie. unheard of until the last decade or so)?
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Boston bun was used for large roundish flattish buns with coconut-sprinkled pink icing in my Christchurch childhood. They didnt have any fruit in them. We didnt know anything as a Sally Lunn.
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O, I was born in the late 1940s-
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