Stone????WHAT!?
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Carlos_421 wrote: »So y'all just throw some heavy cream on your biscuits and jelly and call it a scone? Then call it different kinds of scones based on whether you go cream or jelly first.
Got it.
Y'all need to start deep frying stuff.
biscuits seem different. the scones i've had in california are denser. they have scones at starbucks and peets. maybe they aren't the real deal. but i've never had a scone with cream, clotted or otherwise. sounds delicious
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Dagnammit ...you 'murricans and other foreigners need to go make scones
http://www.bbcgoodfood.com/recipes/1729/ultimate-scones
Get good quality strawberry jelly
And you can buy clotted cream
http://www.amazon.com/The-Devon-Cream-Company-Clotted/dp/B001GQ9YJ0
Or make some, recipe embedded in this fab description
http://www.huffingtonpost.com/2014/03/17/clotted-cream-recipe_n_4979955.html
Accept no substitutes0 -
PS a scone is about 230 calories, the jam is about 40 and the clotted cream is a millionty-one2
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gardensneeze wrote: »
You're a bit aggressive but I'll bite. Neither turnips nor swedes, which are entirely different vegetables, are orange. Maybe you should have that lie down.[/quote]
Ya, the orange stuff is carrot. I made it, I should know! And it was swede because again, I bought it and cooked it. If it were neeps (turnip) I'd have said, I'm ruddy Scottish after all, neeps is my national dish!0 -
Stumbled across this earlier today and have to thank you wonderful people for a most entertaining morning . Admittedly my boss might not agree seeing I've done no work since and have instead sat here giggling away to myself and getting odd looks from my colleagues!!
Have to put my tuppence worth in - scone should rhyme with gone (or con - sounds the same to me!) and are a divine creation. And meal times are definitely breakfast, dinner & tea (although my Londoner bf will disagree & argue to the death over this one) I'm a scouser and we never misappropriate the English language so we must be right:-)
Heads off to find myself a nice tasty scone and destroy todays calorie goal.....0 -
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Thanks for the response on a proper pasty, we have them once a year...beef, potato and onion. My grandpa always wanted turnips added to it, but he never won that battle. The only argument we have now is ketchup or no ketchup...I believe I saw yes on that My great grandmas recipe is pretty funny for making the pastry...handful of flour pinch of this, pinch of that. Great measurements. 0
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Common misconception...they are actually different but both make great mash with carrots
You're a bit aggressive but I'll bite. Neither turnips nor swedes, which are entirely different vegetables, are orange. Maybe you should have that lie down.
Aggressive? Really? I know they are different. Turnips are orange fleshed, swede are white fleshed - where I come from. Isn't that the point of all of this? Celebrating difference?0 -
Common misconception...they are actually different but both make great mash with carrots
You're a bit aggressive but I'll bite. Neither turnips nor swedes, which are entirely different vegetables, are orange. Maybe you should have that lie down.
Aggressive? Really? I know they are different. Turnips are orange fleshed, swede are white fleshed - where I come from. Isn't that the point of all of this? Celebrating difference?
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This is the usual turnip here. Are you referring to another vegetable? (I expect there are various colors, but the most common ones are white with some purple of the outside.)0 -
VintageFeline wrote: »Go to Scotland. Deep fry all of the things there, including meat pies, Mars bars and pizza. I'm Scottish now living in England where they don't deep fry as many things. Fried food is delicious
In the words of the late Andy M. Stewart: "Scotland is one of the very few places left, where cigarettes and fried breakfasts are still good for you."
I'm really enjoying this thread. Unfortunately, I think I've gained 10 pounds just reading it.
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It's just making me mad that only 2 seasons of the British Bake-Off show are available here.0
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lemurcat12 wrote: »It's just making me mad that only 2 seasons of the British Bake-Off show are available here.
That would make me sad too @lemurcat120 -
lemurcat12 wrote: »It's just making me mad that only 2 seasons of the British Bake-Off show are available here.
The most recent winner is my favourite. Best face ever.0 -
Not the norm at all. Just a bad caterer by the sounds of it!0 -
Absolutely not the norm; a proper pasty is the food of the gods.0
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'specially when eaten on a windy beach0
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Yes!_Terrapin_ wrote: »_Terrapin_ wrote: »Okay, scrolled up thread and found someone saying clotted cream=custard. nvm people I am learning how to read.
it is not custard
it's a very, very, very thick cream .. thicker than whipped
Is this your way of saying I really must come over for dinner? English is the hardest language.
Come.. come .. I'll make you burgers
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VintageFeline wrote: »lemurcat12 wrote: »Carlos_421 wrote: »VintageFeline wrote: »Carlos_421 wrote: »GrumpyHeadmistress wrote: »Can one of the Brits answer a family question for me. My grandma made pasties for us, basically pie dough, meat, potatos and onions. Is that the normal or is there something else in them? My great grandma was from Cornwall....so maybe they are different all over? Maybe it isn't a thing anymore?
Pasties are a national favourite and, to me, Cornish pasties are the pinnacle. Traditionally eaten by miners, they have meat, potato, carrot, swede and onion. Pastry is usually crimped on the top and thicker at the ends to give the workmen something to hold onto without getting the rest of the pastie dirty. Nom.
Wait here while I go get a patent for Chicken Pot Pie Hot Pockets"...
It's usually beef. Lamb as a close runner up.
That's something else it seems like y'all do well. America needs to eat more lamb (stuff ain't cheap tho!).
I eat lamb a bunch (in the US). The UK definitely seems to be better with savory pies, though (I say while thinking specifically of the Bake-Off show).
We are very good at putting meat into pastry containers. Very very good. So now I want a pasty and a pie.
I would like it if there was a cultural exchange where we get all your sweet pies and you get all our savoury (with correct spelling, heh) ones.
I saw a British foodie show where they were making the pasty shell and then stacking the 'meat pie' on top of each other. It looked very good.
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Okay, how are you getting the duck fat? Couple local hunters still hunt for duck. A trade of beer for duck breast and I'm in. I must be doing something wrong because.....wait. Do you get the whole bird?VintageFeline wrote: »Pork and crackling is basically a skin on/fat on joint of pork, well seasoned with salt and roasted. There's a bit of an art to crackling but it's the skin all baked and crisped up. It is a thing of wondrous delicious beauty. Did a 4-5 person joint as a friend wanted crackling just before Christmas and we ate all the crackling just between the two of us. Also, if you can, do potatoes roasted in goose or duck fat. Ermagherd. Heaven on a plate. I could happily eat roast dinner every night given the chance.
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You need to JFGI that. If you don't know what JFGI is, look it up in Google.1
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_Terrapin_ wrote: »
Okay, how are you getting the duck fat? Couple local hunters still hunt for duck. A trade of beer for duck breast and I'm in. I must be doing something wrong because.....wait. Do you get the whole bird?VintageFeline wrote: »Pork and crackling is basically a skin on/fat on joint of pork, well seasoned with salt and roasted. There's a bit of an art to crackling but it's the skin all baked and crisped up. It is a thing of wondrous delicious beauty. Did a 4-5 person joint as a friend wanted crackling just before Christmas and we ate all the crackling just between the two of us. Also, if you can, do potatoes roasted in goose or duck fat. Ermagherd. Heaven on a plate. I could happily eat roast dinner every night given the chance.
Duck and goose fat is sold in jars ...purely for the roast tatties0 -
_Terrapin_ wrote: »
Okay, how are you getting the duck fat? Couple local hunters still hunt for duck. A trade of beer for duck breast and I'm in. I must be doing something wrong because.....wait. Do you get the whole bird?VintageFeline wrote: »Pork and crackling is basically a skin on/fat on joint of pork, well seasoned with salt and roasted. There's a bit of an art to crackling but it's the skin all baked and crisped up. It is a thing of wondrous delicious beauty. Did a 4-5 person joint as a friend wanted crackling just before Christmas and we ate all the crackling just between the two of us. Also, if you can, do potatoes roasted in goose or duck fat. Ermagherd. Heaven on a plate. I could happily eat roast dinner every night given the chance.
Duck and goose fat is sold in jars ...purely for the roast tatties
Aha. Makes sense.
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Praying_Mantis wrote: »lemurcat12 wrote: »gardensneeze wrote: »Carlos_421 wrote: »That picture of soggy bread turned my stomach a little bit those 'biscuits' arnt sweet are they?? If they are savoury guess it's just like us eating beans on toast are they toasted? Am I missing something? I must be
Not any sweeter than bread. And no, not toasted but preferrably fresh baked.
Hahaha oh Carlos, for most of us, bread isn't sweet. 'Murica.
Properly made American biscuits shouldn't be sweet at all.
Agree, and neither should cornbread. Cuz honey butter.
I grew up in the South, raised on real cornbread and real grits. Never had sweet cornbread until my 30s. Never have liked it.
Grits with butter, salt, & pepper, never sugar. My grandpa would shake his head in genuine grief when he saw non southerners putting sugar on grits.
And my husband is a Brit. Been married almost 30 years, and sometimes I still don't understand him. <wink wink>
ETA. He introduced me to mushy peas
Niiice! And agree -- Dad's from Texarkana. In fact I remember him crumbling up his cornbread into a glass of milk and eating the concoction with a long-handled teaspoon. Ordinarily I'd just say teaspoon, not to be confused with, you know, a measuring teaspoon.
Oh, and sliced cantaloupe is salted & peppered. Salt on watermelon sometimes, too.0 -
Hell_Flower wrote: »We live in the past. Don't mind us.
shhh...it's nicer here, we have bone china and scones too
I Love scones. My hubby makes from scratch white chocolate and cranberry. Yummy.
So wrong. Plain for cream teas, cheese scones when you need something beautifully savoury, raisins in a fruit scone if you must, but anything else, no no no.0 -
Can someone recommend a good recipe for english roasted potatoes? They sound delicious.
ETA-I JFG it but there are a lot of recipes came up!0 -
Can someone recommend a good recipe for english roasted potatoes? They sound delicious.
ETA-I JFG it but there are a lot of recipes came up!
Part of the British tradition is that everybody's mum makes the best roasties. Every one of them does it differently too. Fortunately, for a consistent recipe we all have an Aunt Bessie...0
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