A couple weeks ago, I got into an argument about whether people are monkeys. I inisted, of course we are. We are apes, and apes are old world monkeys, and old world monkeys are monkeys. And someone else insisted of course we aren’t. I pointed out that we share the same dental formula as other old-world monkeys, and similar to new world monkeys. I had learned to use old world monkey and new world monkey to refer to all of the catarrhini and platyrhini, respectively, making “monkey” a monophyletic group including apes, while they had learned to use them to refer to the cercopithecines and ceboids, respectively, making “monkey” a polyphyletic group. … This is the advantage of using taxonomic terms, though strict cladistics has its limitations.
British novels used to puzzle the hell out of me when they talked about growing marrows.
I think I’ve finally got this, but “marrow” and “courgette” are both British names for what most Americans call “zucchini”, right? (And as far as I can tell, American “summer squash” is a yellow varietal of the same thing.)
Yeah, I’ve had pecan pie where it’s mostly goop, I guess because pecans are $$$, but I like it better with lotso pecans. Nuts are good for you!
We have one or two cats who like anything pumpkin, pumpkin bread, pumpkin pie custard. A bit weird. 
Yeah, I’ve got a cat who I’m brainwashing to think he’s a dog, and he will try to eat whatever I have in my hands. Just like a dog! It’s amazing how doggy you can train them to be when you get them young enough. Got my guy enjoying belly scritches and he doesn’t attack, and he also fetches now.
I’m not British so I have no idea where or why I saw this as a child, but all I know about black puddings is that they’re early versions of drone weapons.
They’re also an awesome hangover cure; intense salty fried goodness. Slice very thinly.
BTW, much of The Goodies is available on DVD these days. Worth a revisit. 
Ah! That’s why I worship the muffaletta sandwich. Salty oily vinegary giardiniera on salty provolone and greasy mordatella.
I swear I’ve been practically brought back from the dead by them. Not fried, but I think they do a great job anyway.
Mine is maple based. See also: diabeetus
Ooooh…recipe, please? 
No secret. It’s more or less the Karo™ recipe, with a heavy cup of maple and maybe a tablespoon of molasses replacing the 1C of corn syrup. I think it cooks a few minutes longer.
Thanks!
Taxonomy is always controversial.
Sooo…Brimford pie?
Fair enough, I was thinking of Hearth and Kettle (kitschy) and Kimball Farm (country-ish ice cream/mini-golf/etc.).
I love Kimball Farm; I don’t remember them having Indian Pudding, but I’ve had the grape-nut custard ice cream. I most recently saw Indian Pudding at Loyal Nine in Cambridge but it’s definitely an “old timey” classic. It’s one of those emblematic dishes that’s kind of hard to find – I don’t remember the last time I saw the supposedly iconic Boston dish of fish cakes, brown bread, and baked beans.
Well, now they have an Indian Pudding ice cream too.
How about the Summer Shack at Alewife? That’s the only place in the world I’ve ever had Indian Pudding. I still have no clue what it is or if it’s good or not. I certainly can’t judge, having had it 1) only once 2) at the Summer Shack.
Like Kulfi?
Despite living within walking distance of Summer Shack, I’ve only been there a handful of times and have never gotten desert there, but their recipes for things are usually pretty decent and traditional. It’s a rich brown cornmeal pudding with molasses, brown sugar, cinnamon, and nutmeg. Sometimes with raisins.
