My English muffin is profuse with jelly but sorely lacking in butter
 

I'd like to take this time to reiterate my sentiments from last March 23, in
respect to the proportions of butter and jelly that are typically used on
scones, muffins etc. Many people these days tend to use little butter and
mucho jelly. This may be healthy, but doing the opposite (mucho butter and
little jelly) is something special and cool.


W. Pooh (AKA Winnie P.)

My English muffin is profuse with jelly but sorely lacking inbutter
 

Christopher M. wrote:
> I'd like to take this time to reiterate my sentiments from last March 23, in
> respect to the proportions of butter and jelly that are typically used on
> scones, muffins etc. Many people these days tend to use little butter and
> mucho jelly. This may be healthy, but doing the opposite (mucho butter and
> little jelly) is something special and cool.
>
>
> W. Pooh (AKA Winnie P.)


Its true - butter has lot's of flavor!
G

My English muffin is profuse with jelly but sorely lacking in butter
 

Christopher M. wrote:
> I'd like to take this time to reiterate my sentiments from last March
> 23, in respect to the proportions of butter and jelly that are
> typically used on scones, muffins etc. Many people these days tend to
> use little butter and mucho jelly. This may be healthy, but doing the
> opposite (mucho butter and little jelly) is something special and
> cool.
>
> W. Pooh (AKA Winnie P.)

You won't find me disagreeing with you. My favorite way to eat any sort
of bread (including scones, muffins, etc.) is to have the butter dish in
front of me, take a hit of butter, put it on the bite I'm about to eat,
and repeat. I can go through quite a bit of butter with a single piece
of bread this way and it makes me very happy.

-S-

My English muffin is profuse with jelly but sorely lacking in butter
 

"Steve Freides" > wrote in message
...
> Christopher M. wrote:
>> I'd like to take this time to reiterate my sentiments from last March
>> 23, in respect to the proportions of butter and jelly that are
>> typically used on scones, muffins etc. Many people these days tend to
>> use little butter and mucho jelly. This may be healthy, but doing the
>> opposite (mucho butter and little jelly) is something special and
>> cool.
>>
>> W. Pooh (AKA Winnie P.)
>
> You won't find me disagreeing with you. My favorite way to eat any sort
> of bread (including scones, muffins, etc.) is to have the butter dish in
> front of me, take a hit of butter, put it on the bite I'm about to eat,
> and repeat. I can go through quite a bit of butter with a single piece

LOL I believe you because I do pretty much the same:))

--
http://www.helpforheroes.org.uk/shop/

My English muffin is profuse with jelly but sorely lacking in butter
 

On Mon, 24 Mar 2014 07:29:51 -0400, "Steve Freides" >
wrote:

> Christopher M. wrote:
> > I'd like to take this time to reiterate my sentiments from last March
> > 23, in respect to the proportions of butter and jelly that are
> > typically used on scones, muffins etc. Many people these days tend to
> > use little butter and mucho jelly. This may be healthy, but doing the
> > opposite (mucho butter and little jelly) is something special and
> > cool.
> >
> > W. Pooh (AKA Winnie P.)
>
> You won't find me disagreeing with you. My favorite way to eat any sort
> of bread (including scones, muffins, etc.) is to have the butter dish in
> front of me, take a hit of butter, put it on the bite I'm about to eat,
> and repeat. I can go through quite a bit of butter with a single piece
> of bread this way and it makes me very happy.
>
Your approach might be different, but I don't think you're disagreeing
if you end up going through a lot of butter with a single slice of
bread.


--

Good Food.
Good Friends.
Good Memories.

My English muffin is profuse with jelly but sorely lacking in butter
 

On Sunday, March 23, 2014 12:59:33 PM UTC-4, Christopher M. wrote:
> I'd like to take this time to reiterate my sentiments from last March 23, in
> respect to the proportions of butter and jelly that are typically used on
> scones, muffins etc. Many people these days tend to use little butter and
> mucho jelly. This may be healthy, but doing the opposite (mucho butter and
> little jelly) is something special and cool.
>
> W. Pooh (AKA Winnie P.)

For scones try a small amount of butter and jam
and piled high with whipped real cream.

http://www.richardfisher.com

My English muffin is profuse with jelly but sorely lacking in butter
 

sf wrote:
>Steve Freides wrote:
>
>>My favorite way to eat any sort of bread (including scones, muffins, etc.)
>>is to have the butter dish in front of me, take a hit of butter, put it on
>>the bite I'm about to eat, and repeat. I can go through quite a bit of
>>butter with a single piece of bread this way and it makes me very happy.
>>
>You end up going through a lot of butter with a single slice of bread.

So that's how you grew your huge butterball ass. LOL-LOL

My English muffin is profuse with jelly but sorely lacking in butter
 

"Helpful person" > wrote in message
...
> On Sunday, March 23, 2014 12:59:33 PM UTC-4, Christopher M. wrote:
>> I'd like to take this time to reiterate my sentiments from last March 23,
>> in
>> respect to the proportions of butter and jelly that are typically used on
>> scones, muffins etc. Many people these days tend to use little butter and
>> mucho jelly. This may be healthy, but doing the opposite (mucho butter
>> and
>> little jelly) is something special and cool.
>>
>> W. Pooh (AKA Winnie P.)
>
> For scones try a small amount of butter and jam
> and piled high with whipped real cream.
>
> http://www.richardfisher.com

I'll try that. Thanks.


W. Pooh (AKA Winnie P.)

My English muffin is profuse with jelly but sorely lacking in butter
 

"Steve Freides" > wrote in message
...
> Christopher M. wrote:
>> I'd like to take this time to reiterate my sentiments from last March
>> 23, in respect to the proportions of butter and jelly that are
>> typically used on scones, muffins etc. Many people these days tend to
>> use little butter and mucho jelly. This may be healthy, but doing the
>> opposite (mucho butter and little jelly) is something special and
>> cool.
>>
>> W. Pooh (AKA Winnie P.)
>
> You won't find me disagreeing with you. My favorite way to eat any sort
> of bread (including scones, muffins, etc.) is to have the butter dish in
> front of me, take a hit of butter, put it on the bite I'm about to eat,
> and repeat. I can go through quite a bit of butter with a single piece of
> bread this way and it makes me very happy.
>
> -S-

I do that sometimes when I eat waffles (waffles with either maple syrup or
honey). It's a guilty pleasure.


W. Pooh (AKA Winnie P.)

My English muffin is profuse with jelly but sorely lacking in butter
 

Helpful person wrote:
> On Sunday, March 23, 2014 12:59:33 PM UTC-4, Christopher M. wrote:
>> I'd like to take this time to reiterate my sentiments from last
>> March 23, in respect to the proportions of butter and jelly that are
>> typically used on scones, muffins etc. Many people these days tend
>> to use little butter and mucho jelly. This may be healthy, but doing
>> the opposite (mucho butter and little jelly) is something special
>> and cool.
>>
>> W. Pooh (AKA Winnie P.)
>
> For scones try a small amount of butter and jam
> and piled high with whipped real cream.
>
> http://www.richardfisher.com

Clotted cream - even better. Clotted cream is somewhere between whipped
cream and butter according to my taste.

http://en.wikipedia.org/wiki/Clotted_cream - scroll down to the section
"cream tea." Well, read the whole thing if you like, too. :)

-S-

My English muffin is profuse with jelly but sorely lacking in butter
 

On Monday, March 24, 2014 3:24:39 PM UTC-4, Steve Freides wrote:
>
> Clotted cream - even better. Clotted cream is somewhere between whipped
> cream and butter according to my taste.
>
> -S-

Clotted cream is better, but not readily available.
Whipped cream is still very good.

http://www.richardfisher.com

My English muffin is profuse with jelly but sorely lacking in butter
 

Helpful person wrote:
> On Monday, March 24, 2014 3:24:39 PM UTC-4, Steve Freides wrote:
>>
>> Clotted cream - even better. Clotted cream is somewhere between
>> whipped cream and butter according to my taste.
>>
>> -S-
>
> Clotted cream is better, but not readily available.
> Whipped cream is still very good.
>
> http://www.richardfisher.com

Fair enough, for the US - I think it's widely available in the UK -
anyone? - and I think here in the US, one can get it regularly at either
Fairways or Whole Foods.

-S-

My English muffin is profuse with jelly but sorely lacking in butter
 

In article >, says...
>
> Helpful person wrote:
> > On Monday, March 24, 2014 3:24:39 PM UTC-4, Steve Freides wrote:
> >>
> >> Clotted cream - even better. Clotted cream is somewhere between
> >> whipped cream and butter according to my taste.
> >>
> >> -S-
> >
> > Clotted cream is better, but not readily available.
> > Whipped cream is still very good.
> >
> > http://www.richardfisher.com
>
> Fair enough, for the US - I think it's widely available in the UK -
> anyone?

Yes; it's a regional speciality from SW England, sold in many
supermarkets. Very expensive compared to double cream.

Janet UK

My English muffin is profuse with jelly but sorely lacking inbutter
 

On 3/23/2014 10:59 AM, Christopher M. wrote:
> I'd like to take this time to reiterate my sentiments from last March 23, in
> respect to the proportions of butter and jelly that are typically used on
> scones, muffins etc. Many people these days tend to use little butter and
> mucho jelly. This may be healthy, but doing the opposite (mucho butter and
> little jelly) is something special and cool.
>
>
> W. Pooh (AKA Winnie P.)
>
>


The best, butteriest English muffins I ever ate were at our college
student center, knife split, buttered and cooked with weights on the
buttered solid grill. They only served them till the same grill was
used for burgers later in the morning to avoid co-mingling the fats.
Three halves with a little cup of grape jelly for 15 cents. Coffee was
10 cents as I remember. Yes, it was a LONG time ago, in the 60s. And
they were addictively delicious.

gloria p

My English muffin is profuse with jelly but sorely lacking in butter
 

"gloria p" > wrote in message
...
> On 3/23/2014 10:59 AM, Christopher M. wrote:
>> I'd like to take this time to reiterate my sentiments from last March 23,
>> in
>> respect to the proportions of butter and jelly that are typically used on
>> scones, muffins etc. Many people these days tend to use little butter and
>> mucho jelly. This may be healthy, but doing the opposite (mucho butter
>> and
>> little jelly) is something special and cool.
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
>>
>
>
> The best, butteriest English muffins I ever ate were at our college
> student center, knife split, buttered and cooked with weights on the
> buttered solid grill. They only served them till the same grill was used
> for burgers later in the morning to avoid co-mingling the fats. Three
> halves with a little cup of grape jelly for 15 cents. Coffee was 10 cents
> as I remember. Yes, it was a LONG time ago, in the 60s. And they were
> addictively delicious.

:)) ahh memories eh? Will you recreate them?

--
http://www.helpforheroes.org.uk/shop/

My English muffin is profuse with jelly but sorely lacking in butter
 

On Sunday, March 23, 2014 9:59:33 AM UTC-7, Christopher M. wrote:
> I'd like to take this time to reiterate my sentiments from last March 23, in
>
> respect to the proportions of butter and jelly that are typically used on
>
> scones, muffins etc. Many people these days tend to use little butter and
>
> mucho jelly. This may be healthy, but doing the opposite (mucho butter and
>
> little jelly) is something special and cool.
>
>
>
>
>
> W. Pooh (AKA Winnie P.)

You and Julie must certainly be related.

My English muffin is profuse with jelly but sorely lacking in butter
 

"gloria p" > wrote in message
...
> On 3/23/2014 10:59 AM, Christopher M. wrote:
>> I'd like to take this time to reiterate my sentiments from last March 23,
>> in
>> respect to the proportions of butter and jelly that are typically used on
>> scones, muffins etc. Many people these days tend to use little butter and
>> mucho jelly. This may be healthy, but doing the opposite (mucho butter
>> and
>> little jelly) is something special and cool.
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
>>
>
>
> The best, butteriest English muffins I ever ate were at our college
> student center, knife split, buttered and cooked with weights on the
> buttered solid grill.

Weigh the muffins down and fry them in butter. Delicious.

> They only served them till the same grill was used for burgers later in
> the morning to avoid co-mingling the fats. Three halves with a little cup
> of grape jelly for 15 cents. Coffee was 10 cents as I remember. Yes, it
> was a LONG time ago, in the 60s. And they were addictively delicious.
>
> gloria p


W. Pooh (AKA Winnie P.)