Are there English muffins in England?

[vickiebee]

Crumpets, maybe? (Yes, I'm cross-posting, so sue me!)

Room Service English Muffins
by Kim Dower

If you’ve ever had one you know what I’m saying:
soggy with steam, too much butter soaking into the crevices.
At first you’re mad—you told them butter on the side—
but then you’re grateful to have it. Day after day
you eat it dry, now away, alone on business
in your overheated hotel room,
you’re grateful for the butter, indebted to strangers
wearing hair nets in a distant kitchen for slathering your muffins,
tucking them into a cloth napkin, placed in a mesh basket,
variety of colorful jams for you to choose.
It’s enough joy just to take that first bite, if you’re lucky
it’s still warm even after the long elevator ride.
If you’re lucky there’s a yellow single stem rose in a bud vase,
shiny silverware poking out of the starched white napkin.
Why give me a fork, you think? You ordered coffee and a muffin,
why complicate it with a fork? And then you spot the tiny
salt & pepper shakers in the shadow of the napkin, and you wonder,
does anyone, no matter how troubled, put salt & pepper
on their English Muffins? Maybe.
Maybe when they’re far from home.

“Room Service English Muffins” by Kim Dower from Air Kissing on Mars. ©
Red Hen Press, 2010.

My dear CB always sprinkled salt and pepper on his toasted,
buttered E. muffins. I still salt, but don't pepper, as I
like honey or marmalade on mine.

Unless I make another favorite - a ground sage pork patty and
scrambled egg sandwich for brekkie on the go.

Some of the E. muffins I buy need a fork to separate them into
halves.

How do you take your crumpets?
v
--
https://www.thefarside.com/

[Kerr-Mudd, John]

On Thu, 23 Mar 2023 05:47:33 -0500
vickiebee <prairied...@aol.com> wrote:

> Crumpets, maybe? (Yes, I'm cross-posting, so sue me!)
>

[]

>
> How do you take your crumpets?

Shaken not stirred.

--
Bah, and indeed Humbug.

[Sn!pe]

vickiebee <prairied...@aol.com> wrote:

[...]

> "Room Service English Muffins" by Kim Dower from Air Kissing on Mars. ©
> Red Hen Press, 2010.
>
> My dear CB always sprinkled salt and pepper on his toasted,
> buttered E. muffins. I still salt, but don't pepper, as I
> like honey or marmalade on mine.
>
> Unless I make another favorite - a ground sage pork patty and
> scrambled egg sandwich for brekkie on the go.
>
> Some of the E. muffins I buy need a fork to separate them into
> halves.
>
> How do you take your crumpets?
>

That does sound very much like crumpets to me and I'm with your CB:
salt and pepper, lashings of butter. You absolutely don't need a fork;
part of the Joy of Crumpet is molten butter dripping off your ebow.

Muffins over here are an entirely different animal. These are muffins:-

<https://www.istockphoto.com/photos/muffin-isolated?servicecontext=srp-related>

These are crumpets:-

<https://www.istockphoto.com/photos/crumpet>

--
^Ï^. – Sn!pe – My pet rock Gordon just is.

<https://youtu.be/_kqytf31a8E>

[Ahem A Rivet's Shot]

On Thu, 23 Mar 2023 15:08:27 +0000
snip...@gmail.com (Sn!pe) wrote:

> These are crumpets:-
>
> <https://www.istockphoto.com/photos/crumpet>

However be aware that crumpet is not necessarily the singular of
crumpets but can be politically incorrect.

--
Steve O'Hara-Smith
Odds and Ends at http://www.sohara.org/

[%]

i'm not crazy about them but i eat them

[Sn!pe]

Ahem A Rivet's Shot <ste...@eircom.net> wrote:

> On Thu, 23 Mar 2023 15:08:27 +0000
> snip...@gmail.com (Sn!pe) wrote:
>
> > These are crumpets:-
> >
> > <https://www.istockphoto.com/photos/crumpet>
>
> However be aware that crumpet is not necessarily
> the singular of crumpets but can be politically incorrect.

There once was a time that Saturday night at the disco was made for
Crumpeteering. Ah me, those days of three piece suits, platform soles
and little birds who didn't know what they'd like when offered a drink.

"Brandy and Babycham is nice. How are you getting home tonight?"

[Tease'n'Seize]

vickiebee wrote:

> Crumpets, maybe? (Yes, I'm cross-posting, so sue me!)

> English Muffins

We have crumpets, muffins (not generally prefixed English), pikelets and
Scotch pancakes.

Yes I fork the muffins to split them, as cutting them with a knife means
a lack of craggy surface to soak up butter.

[Adrian]

In message <tvhao8$140gr$1...@dont-email.me>, vickiebee
<prairied...@aol.com> writes

>How do you take your crumpets?

<waves to V>

Toasted and then buttered.

<considers an addition to next weeks shopping list>

Adrian
--
To Reply :
replace "bulleid" with "adrian" - all mail to bulleid is rejected
Sorry for the rigmarole, If I want spam, I'll go to the shops
Every time someone says "I don't believe in trolls", another one dies.

[tahiri]

and the third kind of muffins -
https://www.botham.co.uk/english-muffins-by-post

[%]

british muffins

https://www.youtube.com/watch?v=NGH9N3zIIgQ

[Sn!pe]

tahiri <tah...@tanygraig.force9.co.uk> wrote:

> On 23/03/2023 15:08, Sn!pe wrote:
> > vickiebee <prairied...@aol.com> wrote:
> >
> > [...]
> >
> >> "Room Service English Muffins" by Kim Dower from Air Kissing on Mars. ©
> >> Red Hen Press, 2010.
> >>
> >> My dear CB always sprinkled salt and pepper on his toasted,
> >> buttered E. muffins. I still salt, but don't pepper, as I
> >> like honey or marmalade on mine.
> >>
> >> Unless I make another favorite - a ground sage pork patty and
> >> scrambled egg sandwich for brekkie on the go.
> >>
> >> Some of the E. muffins I buy need a fork to separate them into
> >> halves.
> >>
> >> How do you take your crumpets?
> >>
> >
> > That does sound very much like crumpets to me and I'm with your CB:
> > salt and pepper, lashings of butter. You absolutely don't need a fork;

> > part of the Joy of Crumpet is molten butter dripping off your elbow.

> >
> > Muffins over here are an entirely different animal. These are muffins:-
> >
> > <https://www.istockphoto.com/photos/muffin-isolated?servicecontext=srp-related>
> >
> > These are crumpets:-
> >
> > <https://www.istockphoto.com/photos/crumpet>
> >
>
> and the third kind of muffins -
> <https://www.botham.co.uk/english-muffins-by-post>
>

I don't think I've ever seen those before, maybe they're
the kind V means.

[Kerr-Mudd, John]

This gets a regular airing in AUE; 'English Muffins' are (near
enough) unknown in England! The discussion then moves on to "what is a
sandwich".

[vickiebee]

Kerr-Mudd, John wrote:
> On Thu, 23 Mar 2023 05:47:33 -0500
> vickiebee <prairied...@aol.com> wrote:
>
>> Crumpets, maybe? (Yes, I'm cross-posting, so sue me!)
>>
> []
>>
>> How do you take your crumpets?
>
> Shaken not stirred.
>

~~~
I think I've caught you with more than your hands up.
;)
--
https://www.thefarside.com/

[vickiebee]

Sn!pe wrote:
> vickiebee <prairied...@aol.com> wrote:
>
> [...]
>
>> "Room Service English Muffins" by Kim Dower from Air Kissing on
>> Mars. © Red Hen Press, 2010.
>>
>> My dear CB always sprinkled salt and pepper on his toasted,
>> buttered E. muffins. I still salt, but don't pepper, as I like
>> honey or marmalade on mine.
>>
>> Unless I make another favorite - a ground sage pork patty and
>> scrambled egg sandwich for brekkie on the go.
>>
>> Some of the E. muffins I buy need a fork to separate them into
>> halves.
>>
>> How do you take your crumpets?
>>
>
> That does sound very much like crumpets to me and I'm with your CB:
> salt and pepper, lashings of butter. You absolutely don't need a
> fork; part of the Joy of Crumpet is molten butter dripping off your
> ebow.
>

~~~
I never in my life saw anyone over here eat one with a fork! Why it
would be like eating buttered toast with a fork.
~~~

> Muffins over here are an entirely different animal. These are
> muffins:-
>
> <https://www.istockphoto.com/photos/muffin-isolated?servicecontext=srp-related>
>
>

~~~
Yep, those are muffins over here TAAW.
~~~

> These are crumpets:-
>
> <https://www.istockphoto.com/photos/crumpet>
>

~~~
They look somewhat the same as our EM, though ours are smooth on top,
and we split them in two with a fork all around to get those wonderful
nooks and crannies that crisp up in the toaster and hold lots of butter.
I like the crunch. No soggy "muffins" for me.

I found this on the Gurgle:
"Who Invented English Muffins? As you might expect, we have a British
man to thank for the English muffin, though this tasty bakery treat was
born here in the United States. In 1874, Samuel Bath Thomas emigrated
from Plymouth, England, to New York and started making thinner, pre-cut
crumpets while he worked in a bakery."

v
--
https://www.thefarside.com/

[vickiebee]

Tease'n'Seize wrote:
> vickiebee wrote:
>
>> Crumpets, maybe? (Yes, I'm cross-posting, so sue me!) English
>> Muffins
>
> We have crumpets, muffins (not generally prefixed English), pikelets
> and Scotch pancakes.
>

~~~
Oh I would love to taste them all! My southern granny - part Comanche -
used to make something like it on the griddle - cornpone - using
cornmeal instead of flour. Also called "hoecakes" because you could cook
them on a hoe outside by an open fire.

<pipe down back there>
~~~

> Yes I fork the muffins to split them, as cutting them with a knife
> means a lack of craggy surface to soak up butter.

~~~
Eggzackly!
v

--
https://www.thefarside.com/

[vickiebee]

Sn!pe wrote:
[..]

>
> There once was a time that Saturday night at the disco was made for
> Crumpeteering. Ah me, those days of three piece suits, platform
> soles and little birds who didn't know what they'd like when offered
> a drink.
>
> "Brandy and Babycham is nice. How are you getting home tonight?"
>

~~~~
Night fever, night fever
We knew how to do it
Night fever, night fever
We knew how to show it

v - they had me until they started with "Disco Duck"
--
https://www.thefarside.com/

[vickiebee]

tahiri wrote:
> On 23/03/2023 15:08, Sn!pe wrote:

[..]

>>
>> Muffins over here are an entirely different animal. These are
>> muffins:-
>>
>> <https://www.istockphoto.com/photos/muffin-isolated?servicecontext=srp-related>
>>
>>
>>
>> These are crumpets:-
>>
>> <https://www.istockphoto.com/photos/crumpet>
>>
> and the third kind of muffins -
> https://www.botham.co.uk/english-muffins-by-post

~~~
Those look sort of like our hamburger buns. Slightly sweetish? (not Swedish)
v
--
https://www.thefarside.com/

[Tease'n'Seize]

vickiebee wrote:

> Those look sort of like our hamburger buns. Slightly sweetish?

yes, usually with a light dusting of semolina (or is it cornmeal?)

[Tease'n'Seize]

vickiebee wrote:

> Tease'n'Seize wrote:
>
>> craggy surface to soak up butter.
>

> Eggzackly!

The popped bubbles that form in crumpets during cooking on a skillet
serve the same purpose. Decades ago they were only sold during
autumn/winter, and I'd be on the look-out for them to appear on the
shelves, now they're probably imported from sith effreca out of season.

I've only made them once, they were nice (though the taste is coming
back to me now, I made them a bit too salty) supermarket crumpets are
often too "rubbery".

[mixed nuts]

You have to let the dough sit in the refrigerator for a week already
formed into balls so kneading won't pop the bubbles and serve
immediately after baking. Toasting optional. At least, that's what one
youtube said.

--
Grizzly H.

[Tease'n'Seize]

mixed nuts wrote:

> You have to let the dough sit in the refrigerator for a week already
> formed into balls so kneading won't pop the bubbles

Mine was a barely pourable batter, not a dough, so no kneading, and you
want to encourage them to pop, surely?

> and serve immediately after baking. Toasting optional. At least,
> that's what one youtube said.

I did let them cool, and toast them later, I ought to try another batch
one day ...

[mixed nuts]

A very dry batter can be handled without dusting. Time in the fridge
allows the flour to hydrate and form the gluten strings and gives the
sourdough flavor. The short proofing forms smaller bubbles.

--
Grizzly H.

[RustyHinge]

Dunno if you're asking or quoting, but English crumpets or Scotch
crumpets do not remotely resemble any sort of muffins, *but* the
clueless or the careless of detail should be informed, or they are
likely to be disappointed, or surprised or both.

Proper muffins 'under the meaning of the act' are a sort-of flat bread
roll, and traditionally they are toasted and eaten hot, with butter. I
slice them into a top and a bottom half, toast them and butter them and
rarely add any jam, honey, Marmite, fishpaste or sandwich spread.

What folk across The Pond call 'muffins' are big fat fairy-cakes, and
are so-called in mistake for their French name, namely, moufflon.

To complicate matters we have the clueless and the careless confusing
them with crumpets, which are about as like muffins as a snake is to a
porcupine.

Scotch* and English crumpets are about as alike as a hedgehog and a
porcupine: they bear a slight resemblance in that their surfaces are
sprinkled with small craters(2), but there the similarity ends.

(2) Can you sprinkle craters?

English crumpets are basically runny bread-dough cooked in hoops to
contain the dough, while Scotch* crumpets are pancake batter with added
raising agent**. They are usually about half an inch thick and the
craters are IMO best filled with chin-drenching molten butter.

Scotch* crumpets are a bit thicker than crêpes*** and about the same
diameter, viz, small frying pan. Unlike crêpes, they are not immolated
in Cognac prior to setting one's beard alight****.

* Scotch foods and drinks can be so-called without arousing Scottish
pedants' fury, for some reason.
** Baking powder or bicarbonate of soda
*** Small pancakes, often cooked on a spirit stove, sploshed in Cognac
and ignited*****
**** Assuming one *has* a beard, of course (I have)
***** Or, as sometimes happens in a long production run, detonated.

HTH and HANT

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

[RustyHinge]

On 23/03/2023 16:31, Sn!pe wrote:
> Ahem A Rivet's Shot <ste...@eircom.net> wrote:
>
>> On Thu, 23 Mar 2023 15:08:27 +0000
>> snip...@gmail.com (Sn!pe) wrote:
>>
>>> These are crumpets:-
>>>
>>> <https://www.istockphoto.com/photos/crumpet>
>>
>> However be aware that crumpet is not necessarily
>> the singular of crumpets but can be politically incorrect.
>
> There once was a time that Saturday night at the disco was made for
> Crumpeteering. Ah me, those days of three piece suits, platform soles
> and little birds who didn't know what they'd like when offered a drink.
>
> "Brandy and Babycham is nice. How are you getting home tonight?"

Pan Galactic Gargle-Blaster is nicer. I have some ready-mixed in my
(FSVO 'my') OOO-shiny! deep, dark, blacker than black buggy

[mixed nuts]

On 3/24/2023 11:14, RustyHinge wrote:
>
> What folk across The Pond call 'muffins' are big fat fairy-cakes, and
> are so-called in mistake for their French name, namely, moufflon.

Like this?

<https://www.youtube.com/watch?v=Zp8QkyXyTrc>

Notice the hooked thumbs.

--
Grizzly H.

[RustyHinge]

Is that like Toilet Duck but noisier? Or do you take it as a cocktail?

[RustyHinge]

or cmpost?

[Sn!pe]

RustyHinge <rusty...@foobar.girolle.co.uk> wrote:

> On 23/03/2023 16:31, Sn!pe wrote:
> > Ahem A Rivet's Shot <ste...@eircom.net> wrote:
> >
> >> On Thu, 23 Mar 2023 15:08:27 +0000
> >> snip...@gmail.com (Sn!pe) wrote:
> >>
> >>> These are crumpets:-
> >>>
> >>> <https://www.istockphoto.com/photos/crumpet>
> >>
> >> However be aware that crumpet is not necessarily
> >> the singular of crumpets but can be politically incorrect.
> >
> > There once was a time that Saturday night at the disco was made for
> > Crumpeteering. Ah me, those days of three piece suits, platform soles
> > and little birds who didn't know what they'd like when offered a drink.
> >
> > "Brandy and Babycham is nice. How are you getting home tonight?"
>
> Pan Galactic Gargle-Blaster is nicer. I have some ready-mixed in my
> (FSVO 'my') OOO-shiny! deep, dark, blacker than black buggy

Zaphod? Is that you?

[RustyHinge]

On 24/03/2023 11:33, Tease'n'Seize wrote:
>
> mixed nuts wrote:
>
>> You have to let the dough sit in the refrigerator for a week already
>> formed into balls so kneading won't pop the bubbles
>
> Mine was a barely pourable batter, not a dough, so no kneading, and you
> want to encourage them to pop, surely?

Are you talking about crumpets or muffins? Neither of these has anything
to do with batter, which is flour, egg and milk or water. Crumpets and
muffins are cooked dough.

>> and serve immediately after baking.  Toasting optional.  At least,
>> that's what one youtube said.
> I did let them cool, and toast them later, I ought to try another batch
> one day ...
>

[Sn!pe]

Aw haw he haw, La Grande Mouton Aeronautique.

<https://youtu.be/QpbGPLEWhj8>

[RustyHinge]

On 23/03/2023 18:03, Adrian wrote:
> In message <tvhao8$140gr$1...@dont-email.me>, vickiebee
> <prairied...@aol.com> writes
>> How do you take your crumpets?
>
> <waves to V>
>
> Toasted and then buttered.
>
> <considers an addition to next weeks shopping list>

They are becoming a super-luxury food now: flour has risen (in price),
and shortening, water even, too. Fuel to cook/bake them has risen
astronomishingly, likewise electrickery or gas coal or logs to toast
them, and as for butter...

[Tease'n'Seize]

RustyHinge wrote:

> On 24/03/2023 11:33, Tease'n'Seize wrote:
>>
>> mixed nuts wrote:
>>
>>> You have to let the dough sit in the refrigerator for a week already
>>> formed into balls so kneading won't pop the bubbles
>>
>> Mine was a barely pourable batter, not a dough, so no kneading, and
>> you want to encourage them to pop, surely?
>
> Are you talking about crumpets or muffins?

crumpets, certainly not molished from dough

> Neither of these has anything
> to do with batter, which is flour, egg and milk or water. Crumpets and
> muffins are cooked dough.

remove eggs, add baking powder for bubbles to pop.

not sure if I used auntie's recipe, or not, but very similar
<https://www.bbcgoodfood.com/recipes/crumpets>

[mixed nuts]

On 3/24/2023 11:50, RustyHinge wrote:
> On 24/03/2023 11:33, Tease'n'Seize wrote:
>> mixed nuts wrote:
>>
>>> You have to let the dough sit in the refrigerator for a week already
>>> formed into balls so kneading won't pop the bubbles
>>
>> Mine was a barely pourable batter, not a dough, so no kneading, and
>> you want to encourage them to pop, surely?
>
> Are you talking about crumpets or muffins? Neither of these has anything
> to do with batter, which is flour, egg and milk or water. Crumpets and
> muffins are cooked dough.

Eggs would make the dough fluffy like cornbread. It's called batter
because you can mix and knead with a baseball bat. A pickle ball bat
wouldn't work for a multiplicity of reasons.

>
>>> and serve immediately after baking.  Toasting optional.  At least,
>>> that's what one youtube said.
>> I did let them cool, and toast them later, I ought to try another
>> batch one day ...
>>
>
> -- Rusty Hinge
> To err is human. To really foul things up requires a computer and the BOFH.

--
Grizzly H.

[Adrian]

In message <tvkhe6$1nrjh$1...@dont-email.me>, RustyHinge
<rusty...@foobar.girolle.co.uk> writes

>On 23/03/2023 18:03, Adrian wrote:
>> In message <tvhao8$140gr$1...@dont-email.me>, vickiebee
>><prairied...@aol.com> writes
>>> How do you take your crumpets?
>> <waves to V>
>> Toasted and then buttered.
>> <considers an addition to next weeks shopping list>
>
>They are becoming a super-luxury food now: flour has risen (in price),
>and shortening, water even, too. Fuel to cook/bake them has risen
>astronomishingly, likewise electrickery or gas coal or logs to toast
>them, and as for butter...
>

No doubt, but I haven't had them for a considerabubble several of years.

Adrian
--
To Reply :
replace "bulleid" with "adrian" - all mail to bulleid is rejected
Sorry for the rigmarole, If I want spam, I'll go to the shops
Every time someone says "I don't believe in trolls", another one dies.

[Tease'n'Seize]

RustyHinge wrote:

> They [crumpets] are becoming a super-luxury food now:

At nine for a quid in JS? I don't think I've ever seen artisinal
crumpets on sale as opposed to mass-produced ones.

Seems there is a place near you ...

<https://www.crumpetorium.com>

[Fran]

Don't believe that Youtuber. Crumpets are made with a batter. A
spoonable batter but not a pourable batter.

[Fran]

On 24/03/2023 10:33 pm, Tease'n'Seize wrote:
>
> mixed nuts wrote:
>
>> You have to let the dough sit in the refrigerator for a week already
>> formed into balls so kneading won't pop the bubbles
>
> Mine was a barely pourable batter, not a dough, so no kneading, and you
> want to encourage them to pop, surely?

Yep. :-)

[RustyHinge]

rumbled!

[Fran]

'Dusting'??????

[RustyHinge]

On 24/03/2023 16:07, Tease'n'Seize wrote:
> RustyHinge wrote:
>
>> On 24/03/2023 11:33, Tease'n'Seize wrote:
>>>
>>> mixed nuts wrote:
>>>
>>>> You have to let the dough sit in the refrigerator for a week already
>>>> formed into balls so kneading won't pop the bubbles
>>>
>>> Mine was a barely pourable batter, not a dough, so no kneading, and
>>> you want to encourage them to pop, surely?
>>
>> Are you talking about crumpets or muffins?
>
> crumpets, certainly not molished from dough

What do you call flour, yeast, water, a pinch of sugar and an optional
small amount of shortening, then?

>> Neither of these has anything to do with batter, which is flour, egg
>> and milk or water. Crumpets and muffins are cooked dough.
>
> remove eggs, add baking powder for bubbles to pop.
>
> not sure if I used auntie's recipe, or not, but very similar
> <https://www.bbcgoodfood.com/recipes/crumpets>
>
>>>> and serve immediately after baking.  Toasting optional.  At least,
>>>> that's what one youtube said.
>>> I did let them cool, and toast them later, I ought to try another
>>> batch one day ...
>>>

[RustyHinge]

On 24/03/2023 16:20, mixed nuts wrote:
> On 3/24/2023 11:50, RustyHinge wrote:
>> On 24/03/2023 11:33, Tease'n'Seize wrote:
>>> mixed nuts wrote:
>>>
>>>> You have to let the dough sit in the refrigerator for a week already
>>>> formed into balls so kneading won't pop the bubbles
>>>
>>> Mine was a barely pourable batter, not a dough, so no kneading, and
>>> you want to encourage them to pop, surely?
>>
>> Are you talking about crumpets or muffins? Neither of these has
>> anything to do with batter, which is flour, egg and milk or water.
>> Crumpets and muffins are cooked dough.
>
> Eggs would make the dough fluffy like cornbread.  It's called batter
> because you can mix and knead with a baseball bat.  A pickle ball bat
> wouldn't work for a multiplicity of reasons.

Oh, I dunno - it got pretty cold here last winter.

[mixed nuts]

Yes. A little dust on the bookcase will have no effect.

--
Grizzly H.

[Fran]

On 25/03/2023 2:14 am, RustyHinge wrote:

> English crumpets are basically runny bread-dough cooked in hoops to
> contain the dough, while Scotch* crumpets are pancake batter with added
> raising agent**. They are usually about half an inch thick and the
> craters are IMO best filled with chin-drenching molten butter.

???????? IMO, both of those definitions are wrong.

Real crumpets are made with yeast using a better (rather than a bread
dough) base and includes yeast as in:
https://www.jamieoliver.com/recipes/bread-recipes/classic-crumpets/

Scottish crumpets are what I'd call a pikelet because the recipes are as
near as dammit to a pikelet recipe. They too use batter and are not
bread dough like.
https://www.justapinch.com/recipes/bread/bread-flatbread/scottish-crumpets.html

compare to this pikelet recipe:
https://www.recipetineats.com/pikelets/

[Fran]

On 25/03/2023 1:41 pm, RustyHinge wrote:
> On 24/03/2023 16:07, Tease'n'Seize wrote:
>> RustyHinge wrote:
>>
>>> On 24/03/2023 11:33, Tease'n'Seize wrote:
>>>>
>>>> mixed nuts wrote:
>>>>
>>>>> You have to let the dough sit in the refrigerator for a week
>>>>> already formed into balls so kneading won't pop the bubbles
>>>>
>>>> Mine was a barely pourable batter, not a dough, so no kneading, and
>>>> you want to encourage them to pop, surely?
>>>
>>> Are you talking about crumpets or muffins?
>>
>> crumpets, certainly not molished from dough
>
> What do you call flour, yeast, water, a pinch of sugar and an optional
> small amount of shortening, then?

Those are all crumpet ingredients (as they also are for breads) but
crumpets are made from a batter not a dough.

[Fran]

Hmmm. My bookcases currently feature a lot of dust.

[RustyHinge]

Sorry, Fran, crumpets are made from dough. A spoonable dough, but not a
pourable one. No eggs, see?

I used to work on the night-shift at the Stg Bakery in Stornoway in
another life. We made rather a lot of bread and similar products.

Scotch crumpets, mind, *are* made with pourable batter, not squoodgy
dough. English crumpets are made with squoodgy dough. Scotch crumpets
look like sideplate-sized deflated English ones. Eggs, see?

[RustyHinge]

On 24/03/2023 16:26, Adrian wrote:
> In message <tvkhe6$1nrjh$1...@dont-email.me>, RustyHinge
> <rusty...@foobar.girolle.co.uk> writes
>> On 23/03/2023 18:03, Adrian wrote:
>>> In message <tvhao8$140gr$1...@dont-email.me>, vickiebee
>>> <prairied...@aol.com> writes
>>>> How do you take your crumpets?
>>>  <waves to V>
>>>  Toasted and then buttered.
>>>  <considers an addition to next weeks shopping list>
>>
>> They are becoming a super-luxury food now: flour has risen (in price),
>> and shortening, water even, too. Fuel to cook/bake them has risen
>> astronomishingly, likewise electrickery or gas coal or logs to toast
>> them, and as for butter...
>>
>
>
> No doubt, but I haven't had them for a considerabubble several of years.

Assuming you're going to get new ones, you'll find they haven't changed.
If like me, they are elderly (long story) they may be a bit 'difficult'.

[RustyHinge]

Not got a u-bend account

[%]

we call it bannoch

[Kerr-Mudd, John]

On Sat, 25 Mar 2023 13:54:28 +1100
Fran <gettingmoredelusiona...@nutcasewannabeFran.com>
wrote:

Y o u n e e d t o r e a d q u i c k e r,

HTH.

--
Bah, and indeed Humbug.

[Tease'n'Seize]

Fran wrote:

> mixed nuts wrote:
>
>> A very dry batter can be handled without dusting.  Time in the fridge
>> allows the flour to hydrate and form the gluten strings and gives the
>> sourdough flavor.  The short proofing forms smaller bubbles.
>
> 'Dusting'??????

AIUI, you dust the griddle with semolina to stop muffins sticking, but
dusting crumpets, I don't think so ...

[Tease'n'Seize]

RustyHinge wrote:

> Tease'n'Seize wrote:
>

>> crumpets, certainly not molished from dough
>
> What do you call flour, yeast, water, a pinch of sugar and an optional
> small amount of shortening, then?

Depends on the proportions, if it's runny I'd call it a batter (from the
french word "battre" to beat) if it's kneadable I'd call it a dough.

Wikip seems to agree that batter isn't defined by containing eggs.

[Tease'n'Seize]

RustyHinge wrote:

> Not got a u-bend account

<whisper>
You don't need a u-bend account to watch, only to like, comment and
subscribe
</whisper>

[vickiebee]

Tease'n'Seize wrote:
> vickiebee wrote:
>

>> Those look sort of like our hamburger buns. Slightly sweetish?
>
> yes, usually with a light dusting of semolina (or is it cornmeal?)
~~~~
I was going to say yes, but decided to see what Gurgle would say:

"Is semolina just cornmeal?
Its yellow color and coarse texture might have led you to think that it
was cornmeal, but this flour is made from wheat...."
America's Test Kitchen
https://www.americastestkitchen.com

Then there's Masa Harina, which I think is a corn flour. Gurgle sez it's
from ground nixtamalized corn.

It's your turn to Gurgle "nixtamalized."
v
--
https://www.thefarside.com/

[vickiebee]

RustyHinge wrote:
> On 24/03/2023 08:59, vickiebee wrote:
>> Sn!pe wrote:
>> [..]

>>>
>>> There once was a time that Saturday night at the disco was made for
>>> Crumpeteering.  Ah me, those days of three piece suits, platform
>>> soles and little birds who didn't know what they'd like when offered
>>> a drink.
>>>
>>> "Brandy and Babycham is nice.  How are you getting home tonight?"
>>>

>> ~~~~
>> Night fever, night fever
>> We knew how to do it
>> Night fever, night fever
>> We knew how to show it
>>
>> v - they had me until they started with "Disco Duck"
>
> Is that like Toilet Duck but noisier? Or do you take it as a cocktail?
>
>
~~~
It's the dumbest Disco song ever! Drove me back into the arms of Rock n'
Roll.
v

--
https://www.thefarside.com/

[vickiebee]

RustyHinge wrote:
> On 23/03/2023 18:03, Adrian wrote:
>> In message <tvhao8$140gr$1...@dont-email.me>, vickiebee
>> <prairied...@aol.com> writes
>>> How do you take your crumpets?
>>
>> <waves to V>
>>
>> Toasted and then buttered.
>>
>> <considers an addition to next weeks shopping list>
>
> They are becoming a super-luxury food now: flour has risen (in
> price), and shortening, water even, too. Fuel to cook/bake them has
> risen astronomishingly, likewise electrickery or gas coal or logs to
> toast them, and as for butter...
>

~~~
Oh gad, US butter is still almost $5 a lb.! But a dozen large eggs have
dropped to $2.60, and a dozen un-split English Muffins are $2.48. Store
bought are like dry crunchy sourdough.

Leccky is around $100 a month, and so is household gas (which I only use
for cooking and water heater)... water stays the same at $40 monthly.

v - in Oklahomastan

--
https://www.thefarside.com/

[vickiebee]

vickiebee wrote:
[...] a dozen un-split English Muffins are $2.48. Store

> bought are like dry crunchy sourdough.
>

~~~~
I should say - dry and crunchy AFTER toasting.
Soft before.
v
--
https://www.thefarside.com/

[Tease'n'Seize]

vickiebee wrote:

> Leccky is around $100 a month, and so is household gas (which I only use
> for cooking and water heater)... water stays the same at $40 monthly.

For the actual leccy and gas (includes heating) I average out at £61 and
£75 per month respectively. By the time you've added in the standing
charges, the VAT and deducted the govt subsidy we've enjoyed since
Putin's games, the total for gas and elec worked out at £105/month for
the last 12 months ... the subsidy is now over.

As for water, since I don't have a meter, the billing is based on a
notional figure of how much it might have made as rent in 1990, £41/month

[Adrian]

In message <tvlo9l$2102r$1...@dont-email.me>, RustyHinge

<rusty...@foobar.girolle.co.uk> writes
>On 24/03/2023 16:26, Adrian wrote:
>> In message <tvkhe6$1nrjh$1...@dont-email.me>, RustyHinge
>><rusty...@foobar.girolle.co.uk> writes
>>> On 23/03/2023 18:03, Adrian wrote:
>>>> In message <tvhao8$140gr$1...@dont-email.me>, vickiebee
>>>><prairied...@aol.com> writes
>>>>> How do you take your crumpets?
>>>>  <waves to V>
>>>>  Toasted and then buttered.
>>>>  <considers an addition to next weeks shopping list>
>>>
>>> They are becoming a super-luxury food now: flour has risen (in
>>>price), and shortening, water even, too. Fuel to cook/bake them has
>>>risen astronomishingly, likewise electrickery or gas coal or logs to
>>>toast them, and as for butter...
>>>
>> No doubt, but I haven't had them for a considerabubble several of
>>years.
>
>Assuming you're going to get new ones, you'll find they haven't
>changed.

That was the general idea.

[RustyHinge]

Nope.
<definition=strict> Batters contain eggses, doughs don't. </definition>
Crumpets and (proper) muffins are varieties of bread.

Transpondian 'muffins' (etymology *very* uncertain and contraversial, I
find: claimed to originate in French, Low German, English, Latin, Greek
and all stations to Timbuktu, ditto for English muffins) - where was I?
Oh yes: Transpondian muffins are just big fat fairycakes, usually
decorated/polluted with schtickystoffs, silver balls, candied peel,
ghastlé cherries and/or 100s & 1,000s and anything which appeals to
barmy bakers. NB, proper bakers may be barmy too. Barm is used to raise
doughs in competition breads.

[RustyHinge]

La-la la-la - can't hear you - <takes fingers out of ears>

- "A?"

Must in in vest, igate further.

[RustyHinge]

On 25/03/2023 02:49, Fran wrote:
> On 25/03/2023 2:14 am, RustyHinge wrote:
>
>> English crumpets are basically runny bread-dough cooked in hoops to
>> contain the dough, while Scotch* crumpets are pancake batter with
>> added raising agent**. They are usually about half an inch thick and
>> the craters are IMO best filled with chin-drenching molten butter.
>
> ????????  IMO, both of those definitions are wrong.
>
> Real crumpets are made with yeast using a better (rather than a bread
> dough) base and includes yeast as in:
> https://www.jamieoliver.com/recipes/bread-recipes/classic-crumpets/
>
> Scottish crumpets are what I'd call a pikelet because the recipes are as
> near as dammit to a pikelet recipe.  They too use batter and are not
> bread dough like.
> https://www.justapinch.com/recipes/bread/bread-flatbread/scottish-crumpets.html
>
>
> compare to this pikelet recipe:
> https://www.recipetineats.com/pikelets/

I was making pikelets aka drop-scones in 1946 at my grandmother's
stove/knee, and those were about the diameter of a half-pint mug, but
the Scotch pancakes we made in the bakery had a slightly larger
diameter and were considerably thicker.

But then, I've had drop-scones made by other hands which were about an
inch across and three-quarters of an inch thick.

The crumpets we made inthe Scottish bakery were around two millimetres
(quarter of an inch-ish) thick and larger than a tea-plate , smaller
than a dinnerplate thick.

They are all rather more-ish, whatever you want to call them.

[Fran]

Nah. Current reading is not in the bookcases but in a pile beside the
bed and on top of my shoe store.

[Fran]

Ah. Thanks. No crumpets require a buttered surface and crumpet ring.

[Fran]

Which of the two do you call bannoch?

And are you sure it's not 'bannock' which is a very traditional Scot's
food item?

[Fran]

On 26/03/2023 5:15 am, RustyHinge wrote:
> On 25/03/2023 02:52, Fran wrote:
>> On 25/03/2023 1:41 pm, RustyHinge wrote:
>>> On 24/03/2023 16:07, Tease'n'Seize wrote:
>>>> RustyHinge wrote:
>>>>
>>>>> On 24/03/2023 11:33, Tease'n'Seize wrote:
>>>>>>
>>>>>> mixed nuts wrote:
>>>>>>
>>>>>>> You have to let the dough sit in the refrigerator for a week
>>>>>>> already formed into balls so kneading won't pop the bubbles
>>>>>>
>>>>>> Mine was a barely pourable batter, not a dough, so no kneading,
>>>>>> and you want to encourage them to pop, surely?
>>>>>
>>>>> Are you talking about crumpets or muffins?
>>>>
>>>> crumpets, certainly not molished from dough
>>>
>>> What do you call flour, yeast, water, a pinch of sugar and an
>>> optional small amount of shortening, then?
>>
>> Those are all crumpet ingredients (as they also are for breads) but
>> crumpets are made from a batter not a dough.
>
> Nope.

Yep.

> <definition=strict> Batters contain eggses, doughs don't. </definition>
> Crumpets and (proper) muffins are varieties of bread.

That is wrong. Some doughs do contain eggs. Brioche is just one example
of a dough that has egg as an ingredient. Egg is a common ingredient in
many doughs used even in everyday breads.

[Fran]

Indeed. A batter may include an egg or two, or it may not.

Vegans are probably grateful for that fact.

[Fran]

On 25/03/2023 1:57 pm, RustyHinge wrote:
> On 25/03/2023 02:30, Fran wrote:
>> On 24/03/2023 9:09 pm, mixed nuts wrote:
>>> On 3/24/2023 05:45, Tease'n'Seize wrote:
>>>> vickiebee wrote:
>>>>
>>>>> Tease'n'Seize wrote:
>>>>>
>>>>>> craggy surface to soak up butter.
>>>>>
>>>>> Eggzackly!
>>>>
>>>> The popped bubbles that form in crumpets during cooking on a skillet
>>>> serve the same purpose.   Decades ago they were only sold during
>>>> autumn/winter, and I'd be on the look-out for them to appear on the
>>>> shelves, now they're probably imported from sith effreca out of season.
>>>>
>>>> I've only made them once, they were nice (though the taste is coming
>>>> back to me now, I made them a bit too salty) supermarket crumpets
>>>> are often too "rubbery".
>>>
>>> You have to let the dough sit in the refrigerator for a week already
>>> formed into balls so kneading won't pop the bubbles and serve
>>> immediately after baking.  Toasting optional.  At least, that's what
>>> one youtube said.
>>
>> Don't believe that Youtuber.  Crumpets are made with a batter.  A
>> spoonable batter but not a pourable batter.
>
> Sorry, Fran, crumpets are made from dough. A spoonable dough, but not a
> pourable one. No eggs, see?

You're wrong. A batter may or may not have eggs. A dough may or may
not have eggs.

The major difference between a dough and a batter is how liquid they
are. They both may (or may not) share exactly the same ingredients but
in slightly different proportions.

> I used to work on the night-shift at the Stg Bakery in Stornoway in
> another life. We made rather a lot of bread and similar products.
>
> Scotch crumpets, mind, *are* made with pourable batter, not squoodgy
> dough. English crumpets are made with squoodgy dough.

Nope. Crumpets are definitely made with batter.

Scotch crumpets
> look like sideplate-sized deflated English ones. Eggs, see?

Many breads also use eggs.

[Fran]

On 25/03/2023 11:26 pm, vickiebee wrote:
> RustyHinge wrote:
>> On 23/03/2023 18:03, Adrian wrote:
>>> In message <tvhao8$140gr$1...@dont-email.me>, vickiebee
>>> <prairied...@aol.com> writes
>>>> How do you take your crumpets?
>>>
>>> <waves to V>
>>>
>>> Toasted and then buttered.
>>>
>>> <considers an addition to next weeks shopping list>
>>
>> They are becoming a super-luxury food now: flour has risen (in price),
>> and shortening, water even, too. Fuel to cook/bake them has risen
>> astronomishingly, likewise electrickery or gas coal or logs to
>>  toast them, and as for butter...
>>
> ~~~
> Oh gad, US butter is still almost $5 a lb.!

Here it's gone up to $6 per 500g so, givne the exchange rate, I think
you are getting yours cheaper than I am. I still prefer butter to
margarine though so will pay...

But a dozen large eggs have
> dropped to $2.60, and a dozen un-split English Muffins are $2.48. Store
> bought are like dry crunchy sourdough.

Eggs here are over $5.

[Fran]

:-)) I already know what that means.

Matt and Lentil told me as I have both of their books:
https://www.grownandgathered.com/

[Fran]

On 26/03/2023 6:14 am, RustyHinge wrote:
> On 25/03/2023 02:49, Fran wrote:
>> On 25/03/2023 2:14 am, RustyHinge wrote:
>>
>>> English crumpets are basically runny bread-dough cooked in hoops to
>>> contain the dough, while Scotch* crumpets are pancake batter with
>>> added raising agent**. They are usually about half an inch thick and
>>> the craters are IMO best filled with chin-drenching molten butter.
>>
>> ????????  IMO, both of those definitions are wrong.
>>
>> Real crumpets are made with yeast using a better (rather than a bread
>> dough) base and includes yeast as in:
>> https://www.jamieoliver.com/recipes/bread-recipes/classic-crumpets/
>>
>> Scottish crumpets are what I'd call a pikelet because the recipes are
>> as near as dammit to a pikelet recipe.  They too use batter and are
>> not bread dough like.
>> https://www.justapinch.com/recipes/bread/bread-flatbread/scottish-crumpets.html
>>
>>
>> compare to this pikelet recipe:
>> https://www.recipetineats.com/pikelets/
>
> I was making pikelets aka drop-scones in 1946 at my grandmother's
> stove/knee, and those were about the diameter of a half-pint mug, but
> the Scotch pancakes we made in the bakery had a  slightly larger
> diameter and were considerably thicker.
>
> But then, I've had drop-scones made by other hands which were about an
> inch across and three-quarters of an inch thick.

es. They d variy. I've had them all sorts of sizes. Some humungeous
ones to prevent starvation of a hungry shearer at smoko in order to get
him through to the lunch time break and soe tiny ones served with
dainties as canapes at cocktail time.

>
> The crumpets we made inthe Scottish bakery were around two millimetres
> (quarter of an inch-ish) thick and larger than a tea-plate , smaller
> than a dinnerplate thick.
>
> They are all rather more-ish, whatever you want to call them.

Yep. Them and crepes. We love crepes here. I knock them out by the
dozen.

[vickiebee]

Fran wrote:
> On 25/03/2023 11:26 pm, vickiebee wrote:

[..]

>> ~~~ Oh gad, US butter is still almost $5 a lb.!
>
> Here it's gone up to $6 per 500g so, givne the exchange rate, I think
> you are getting yours cheaper than I am. I still prefer butter to
> margarine though so will pay...
>

~~~
Yes, there is no substitute for real butter on certain things.
~~~

> But a dozen large eggs have
>> dropped to $2.60, and a dozen un-split English Muffins are $2.48.
>> Store bought are like dry crunchy sourdough.
>
> Eggs here are over $5.
>
>

~~~
Dang, how long it take a chicken to mature and start laying eggs? I'll
bet you miss your 'chooks.'
v

--
https://www.thefarside.com/

[vickiebee]

~~~
I should've known that word! As a child I helped my grandpa make hominy
- soaking dried corn kernels in lye water, then rinsing the hulls and
lye off and spreading them on screens to dry in the the Sun. Masa Harina
is made from ground hominy.

v - sure would like to have some of Matt and Lentil's homemade mozzarella.

--
https://www.thefarside.com/

[vickiebee]

~~~
Thanks, that was interesting. I need to correct something - I do use gas
for heat. The big noisy thing starts the process - fans and such - then
gas burners kick in.
v
--
https://www.thefarside.com/

[Ahem A Rivet's Shot]

On Sun, 26 Mar 2023 13:16:18 +1100
Fran <gettingmoredelusiona...@nutcasewannabeFran.com>
wrote:

> Here it's gone up to $6 per 500g so, givne the exchange rate, I think

Good lard, I always thought food was cheaper on that side of the
pond but here in rip-off Ireland a pound of butter (they spell it 454g - lip
service metrication) is less than €4.

--
Steve O'Hara-Smith
Odds and Ends at http://www.sohara.org/

[vickiebee]

Fran wrote:
> On 26/03/2023 6:14 am, Fran and RustyHinge are going on about
> scones....

In '70's Calif. I had a British (Cornwall?) roomie who made yummy ones
with raisins from scratch. She'd have me grate frozen butter - a tip
I've used in many other things - and she did use an egg.

She rolled the dough out to about an inch thick and cut them with a
round cookie cutter.They reminded me of my Gran's baking powder biscuits
(hot bread, not cookies), maybe a little more crumbly.

She'd also bake heavy cream in the oven for a long time until it clotted,
then we'd spread that on the 'schaans' along with strawberry jam.
Absolute Heaven!

v
--
https://www.thefarside.com/

[Julian Macassey]

On Fri, 24 Mar 2023 07:59:57 +0000, Kerr-Mudd, John <ad...@127.0.0.1> wrote:
> On Fri, 24 Mar 2023 01:10:53 +0000
> snip...@gmail.com (Sn!pe) wrote:
>
>> tahiri <tah...@tanygraig.force9.co.uk> wrote:

> This gets a regular airing in AUE; 'English Muffins' are (near
> enough) unknown in England! The discussion then moves on to "what
> is a sandwich".
>
French Toast is not known to the French and what Merkins
call a "Danish", is a soggy bun unkown in Denmark where they call
Danish pastries "Vienese bread" and a German style loaf "French
Bread". It's all very confusing.

--
"She needs to stop doing drugs and get a grip. Then maybe we'll
talk." - Stevie Nicks about Lindsay Lohan, NY Times 2009

[Adrian]

In message <20230326111841.4c22...@eircom.net>, Ahem A
Rivet's Shot <ste...@eircom.net> writes

>On Sun, 26 Mar 2023 13:16:18 +1100
>Fran <gettingmoredelusiona...@nutcasewannabeFran.com>
>wrote:
>
>> Here it's gone up to $6 per 500g so, givne the exchange rate, I think
>
> Good lard, I always thought food was cheaper on that side of the
>pond but here in rip-off Ireland a pound of butter (they spell it 454g - lip
>service metrication) is less than €4.
>

This side of the Irish sea, 250g of salted butter was £2.00 last week.

[mixed nuts]

On 3/26/2023 07:02, Julian Macassey wrote:
> On Fri, 24 Mar 2023 07:59:57 +0000, Kerr-Mudd, John <ad...@127.0.0.1> wrote:
>> On Fri, 24 Mar 2023 01:10:53 +0000
>> snip...@gmail.com (Sn!pe) wrote:
>>
>>> tahiri <tah...@tanygraig.force9.co.uk> wrote:
>
>> This gets a regular airing in AUE; 'English Muffins' are (near
>> enough) unknown in England! The discussion then moves on to "what
>> is a sandwich".
>>
> French Toast is not known to the French and what Merkins
> call a "Danish", is a soggy bun unkown in Denmark where they call
> Danish pastries "Vienese bread" and a German style loaf "French
> Bread". It's all very confusing.

The Germans also call hot dogs schinkenwurst and cheeseburgers
Käseburger which translate to cheese citizens.

--
Grizzly H.

[Tease'n'Seize]

vickiebee wrote:

> As a child I helped my grandpa make hominy

I've never heard that word used where it's not followed by grits.

[Tease'n'Seize]

Adrian wrote:

> This side of the Irish sea, 250g of salted butter was £2.00 last week.

I prefer the M&S spreadable butter (not the oil/butter mix) which is
£2.90/250g, maybe I should switch to the £5/500g pack, except I have a
habit of leaving the lid off and not putting it back in the fridge ...

[Ahem A Rivet's Shot]

On Sun, 26 Mar 2023 08:47:42 -0400
mixed nuts <melops...@undulatus.budgie> wrote:

> The Germans also call hot dogs schinkenwurst and cheeseburgers
> Käseburger which translate to cheese citizens.

Some Belgians have been heard to refer to the Dutch as kasskop
(cheesehead).

[Adrian]

In message <ZOidnR-BOdvr1b35...@brightview.co.uk>,
Tease'n'Seize <tease-and-seize@invalid.?.invalid> writes

A few seconds in the microwave, and the normal stuff becomes spreadable.

[Ahem A Rivet's Shot]

On Sun, 26 Mar 2023 14:30:49 +0100
Ahem A Rivet's Shot <ste...@eircom.net> wrote:

> On Sun, 26 Mar 2023 08:47:42 -0400
> mixed nuts <melops...@undulatus.budgie> wrote:
>
> > The Germans also call hot dogs schinkenwurst and cheeseburgers
> > Käseburger which translate to cheese citizens.
>
> Some Belgians have been heard to refer to the Dutch as kasskop

Argh! kaaskop.

[Julian Macassey]

On Sat, 25 Mar 2023 07:14:22 -0500, vickiebee
<prairied...@aol.com> wrote:

> It's the dumbest Disco song ever! Drove me back into the arms of
> Rock n' Roll.
>
Created by Rick Dees, yet another self obsessed disk
jockey.

--
"An expert is a person who has made all the mistakes that can be
made in a very narrow field" - Niels Bohr

[RustyHinge]

A blackberry is not a berry
A peanut is not a nut
Soda water (now) contains no soda
Etc

[RustyHinge]

Most large-ish live chickens (not for slaughter) here are sold as
'point-of-lay'.

So you *could* have your cackleberries fairly quickl(a)y

[RustyHinge]

I don't eat margarine or 'spread', or (if I can help it) 'spreadable'
butter. I admit to getting my (usually unsalted) butter out of a
rectangular-ish plastic tub with a lid which I always replace, though
the buuter is always put in the tub after the tub (used time and time
again) is washed.

[Fran]

All of those examples are irrelevant to the differences between batters
and doughs and whether a dough can contain egg.

[Fran]

Have you got solar panels V?

[Fran]

On 26/03/2023 8:55 pm, vickiebee wrote:

> Fran wrote:

>> Eggs here are over $5.
>>
>>
> ~~~
> Dang, how long it take a chicken to mature and start laying eggs? I'll
> bet you miss your 'chooks.'

I do. I've been talking to a few locals who say that fox probably
climbed the 8' gate to get in.

[Fran]

Yep. All of that is a perfect description of sconeology.

[Fran]

Lentil is (I strongly suspect) a ceoliac so no flour in any of the
recipes. I read their books in bed and figure out how I can convert the
recipes to be more friendly to the ingredients I have on hand. I love
both of their books as they are really inspiring and the food is gorgeous.

[Fran]

LOL.

[vickiebee]

~~~
Well, the teacher in me is happy to enlighten you.
https://en.wikipedia.org/wiki/Hominy

"Hominy is a food produced from dried (corn) maize kernels that have
been treated with an alkali, in a process called nixtamalization. "Lye
hominy" is a type of hominy made with lye...."

Not many people know this:
"In the 1700s and 1800s, areas that depended highly on corn as a diet
staple were more likely to have pellagra. This is because humans cannot
absorb niacin in untreated corn. The nixtamalization process frees
niacin into a state where the intestines can absorb it."

Over here you can buy canned cooked hominy - people like it heated with
butter, salt and pepper. Dried hominy is ground into sand-sized
particles for grits, or into fine flour for masa harina. We like to eat
grits with butter, salt and pepper with our brekkie eggs and bacon.

v

--
https://www.thefarside.com/

[vickiebee]

Ahem A Rivet's Shot wrote:
> On Sun, 26 Mar 2023 08:47:42 -0400 mixed nuts
> <melops...@undulatus.budgie> wrote:
>
>> The Germans also call hot dogs schinkenwurst and cheeseburgers
>> Käseburger which translate to cheese citizens.
>
> Some Belgians have been heard to refer to the Dutch as kasskop
> (cheesehead).
>

~~~
[kaaskop - got it]

In the USA Cheesehead is a nickname for a person from Wisconsin, they
even wear big foam blocks of cheese on their heads. I think it has
something to do with their football team.

Also, to call something "cheesy" means that it's not original, without
style, in a way that is embarrassing but funny.
v

--
https://www.thefarside.com/

[vickiebee]

~~~
No, not yet.
v - hangs head

--
https://www.thefarside.com/

[Adrian]

In message <tvp8in$2lsge$1...@dont-email.me>, vickiebee
<prairied...@aol.com> writes

An important question arises. Did you add the cream first or the jam ?
In certain corners of this sceptre'd isle, something approaching
religious wars are fought over that. So long as it all tastes good, I
don't care either way.

[Ahem A Rivet's Shot]

On Mon, 27 Mar 2023 06:40:24 -0500
vickiebee <prairied...@aol.com> wrote:

> In the USA Cheesehead is a nickname for a person from Wisconsin

Isn't Wisconsin where the "Dutch Americans" wound up ?

[Adrian]

In message <C5QfiXDn...@ku.gro.lloiff>, Adrian
<bul...@ku.gro.lioff> writes
>In message <tvlo9l$2102r$1...@dont-email.me>, RustyHinge
><rusty...@foobar.girolle.co.uk> writes
>>On 24/03/2023 16:26, Adrian wrote:
>>> In message <tvkhe6$1nrjh$1...@dont-email.me>, RustyHinge
>>><rusty...@foobar.girolle.co.uk> writes
>>>> On 23/03/2023 18:03, Adrian wrote:
>>>>> In message <tvhao8$140gr$1...@dont-email.me>, vickiebee
>>>>><prairied...@aol.com> writes
>>>>>> How do you take your crumpets?
>>>>>  <waves to V>
>>>>>  Toasted and then buttered.
>>>>>  <considers an addition to next weeks shopping list>
>>>>
>>>> They are becoming a super-luxury food now: flour has risen (in
>>>>price), and shortening, water even, too. Fuel to cook/bake them has
>>>>risen astronomishingly, likewise electrickery or gas coal or logs to
>>>>toast them, and as for butter...
>>>>
>>> No doubt, but I haven't had them for a considerabubble several of
>>>years.
>>
>>Assuming you're going to get new ones, you'll find they haven't
>>changed.
>
>That was the general idea.
>
>Adrian

Whilst out on my weekly foraging trip (aka a visit to the supermarket),
I noticed that the crumpets were on offer. Was this a coincidence ? I
felt that it would be rude not to take up the offer, so a packet was
added to the trolley.

This afternoon, disaster. They are too deep to fit in the toaster :-(
After a minute in the microwave, they were at least in a state to be
buttered, but it's not the same.