Dave Smith wrote in rec.food.cooking:

> I finally made some tonight. After the last batch of store bought
> crumpets my wide bought I could not get over the big difference
> between the way crumpets used to taste and why they sell these days,
> so it was time to try my hand at making them.
>
> They weren't that hard to make. I just had to warm up some milk and
> water, combine some flour, salt, sugar and fast acting yeast, add the
> warmed milk and water and whisk them together and let it sit for an
> hour.
>
> The only problem I had was with the rings. I didn't have proper
> rings. I used a set of cookie / biscuit cutters instead. The were all
> different sizes and had a clean circle on one side and a fluted on
> the other. I will keep an eye out for proper crumpet rings and
> definitely try making them again.

HUmm! Can you flesh out the recipe a bit more? I don't have the right
rings either but sounds like fun!

Carol

--

On 2015-11-09 5:54 PM, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:
>
>> I finally made some tonight. After the last batch of store bought
>> crumpets my wide bought I could not get over the big difference
>> between the way crumpets used to taste and why they sell these days,
>> so it was time to try my hand at making them.
>>
>> They weren't that hard to make. I just had to warm up some milk and
>> water, combine some flour, salt, sugar and fast acting yeast, add the
>> warmed milk and water and whisk them together and let it sit for an
>> hour.
>>
>> The only problem I had was with the rings. I didn't have proper
>> rings. I used a set of cookie / biscuit cutters instead. The were all
>> different sizes and had a clean circle on one side and a fluted on
>> the other. I will keep an eye out for proper crumpet rings and
>> definitely try making them again.
>
> HUmm! Can you flesh out the recipe a bit more? I don't have the right
> rings either but sounds like fun!
>

This is the recipe I used.:
http://allrecipes.com/recipe/230073/english-crumpets/


It isn't much more complicated than pancakes.

Dave Smith wrote in rec.food.cooking:

> On 2015-11-09 5:54 PM, cshenk wrote:
> > Dave Smith wrote in rec.food.cooking:
> >
> > > I finally made some tonight. After the last batch of store bought
> > > crumpets my wide bought I could not get over the big difference
> > > between the way crumpets used to taste and why they sell these
> > > days, so it was time to try my hand at making them.
> > >
> > > They weren't that hard to make. I just had to warm up some milk
> > > and water, combine some flour, salt, sugar and fast acting yeast,
> > > add the warmed milk and water and whisk them together and let it
> > > sit for an hour.
> > >
> > > The only problem I had was with the rings. I didn't have proper
> > > rings. I used a set of cookie / biscuit cutters instead. The were
> > > all different sizes and had a clean circle on one side and a
> > > fluted on the other. I will keep an eye out for proper crumpet
> > > rings and definitely try making them again.
> >
> > HUmm! Can you flesh out the recipe a bit more? I don't have the
> > right rings either but sounds like fun!
> >
>
> This is the recipe I used.:
> http://allrecipes.com/recipe/230073/english-crumpets/
>
>
> It isn't much more complicated than pancakes.

Ok! Looks simple enough. Since I've never had a crumpet, I guess what
i come up with will be tastey enough (grin).

Thanks!

Carol

--

On 2015-11-09 21:15, cshenk wrote:

>> It isn't much more complicated than pancakes.
>
> Ok! Looks simple enough. Since I've never had a crumpet, I guess what
> i come up with will be tastey enough (grin).

Not common in the US? Pity. They are sort of a cross between a biscuit
and a pancake. They are cooked on a griddle or in a frying pan and
cooked mostly on one side so the other is a flat and full of holes,
which are great nooks for butter. They have a spongy texture.

On 09/11/2015 5:22 PM, Dave Smith wrote:
> On 2015-11-09 5:54 PM, cshenk wrote:
>> Dave Smith wrote in rec.food.cooking:
>>
>>> I finally made some tonight. After the last batch of store bought
>>> crumpets my wide bought I could not get over the big difference
>>> between the way crumpets used to taste and why they sell these days,
>>> so it was time to try my hand at making them.
>>>
>>> They weren't that hard to make. I just had to warm up some milk and
>>> water, combine some flour, salt, sugar and fast acting yeast, add the
>>> warmed milk and water and whisk them together and let it sit for an
>>> hour.
>>>
>>> The only problem I had was with the rings. I didn't have proper
>>> rings. I used a set of cookie / biscuit cutters instead. The were all
>>> different sizes and had a clean circle on one side and a fluted on
>>> the other. I will keep an eye out for proper crumpet rings and
>>> definitely try making them again.
>>
>> HUmm! Can you flesh out the recipe a bit more? I don't have the right
>> rings either but sounds like fun!
>>
>
> This is the recipe I used.:
> http://allrecipes.com/recipe/230073/english-crumpets/
>
>
> It isn't much more complicated than pancakes.
>
Here's another version for those that weigh the ingredients:
http://www.deliaonline.com/recipes/c...-crumpets.html
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

On Mon, 9 Nov 2015 21:29:22 -0500, Dave Smith
> wrote:

> On 2015-11-09 21:15, cshenk wrote:
>
> >> It isn't much more complicated than pancakes.
> >
> > Ok! Looks simple enough. Since I've never had a crumpet, I guess what
> > i come up with will be tastey enough (grin).
>
> Not common in the US? Pity. They are sort of a cross between a biscuit
> and a pancake. They are cooked on a griddle or in a frying pan and
> cooked mostly on one side so the other is a flat and full of holes,
> which are great nooks for butter. They have a spongy texture.
>

They're common enough, but not as popular as English muffins.

--

sf

On Monday, November 9, 2015 at 6:29:12 PM UTC-8, Dave Smith wrote:
> On 2015-11-09 21:15, cshenk wrote:
>
> >> It isn't much more complicated than pancakes.
> >
> > Ok! Looks simple enough. Since I've never had a crumpet, I guess what
> > i come up with will be tastey enough (grin).
>
> Not common in the US? Pity. They are sort of a cross between a biscuit
> and a pancake. They are cooked on a griddle or in a frying pan and
> cooked mostly on one side so the other is a flat and full of holes,
> which are great nooks for butter. They have a spongy texture.

Trader Joe's sells crumpets that sound much like the end-product you
describe. They refuse to brown in the toaster, though. Should we reheat
hem on a griddle?

On 2015-11-10 12:37 AM, sf wrote:

>> Not common in the US? Pity. They are sort of a cross between a biscuit
>> and a pancake. They are cooked on a griddle or in a frying pan and
>> cooked mostly on one side so the other is a flat and full of holes,
>> which are great nooks for butter. They have a spongy texture.
>>
>
> They're common enough, but not as popular as English muffins.
>

I remember the store bought crumpets being very good when I was a kid.
Over the years they taste and texture has gone downhill. The last batch
my wife made were pretty bad. Someone here posted about making them and
it struck me that might be the solution, especially when they appreared
to be so easy to make... and they were easy.

On 2015-11-10 2:43 AM, wrote:

> Trader Joe's sells crumpets that sound much like the end-product you
> describe. They refuse to brown in the toaster, though. Should we reheat
> hem on a griddle?
>
They do not brown in a normal toaster cycle. They only need to be warmed
up, not browned.

On 10/11/2015 6:31 AM, Dave Smith wrote:
> On 2015-11-10 12:37 AM, sf wrote:
>
>>> Not common in the US? Pity. They are sort of a cross between a biscuit
>>> and a pancake. They are cooked on a griddle or in a frying pan and
>>> cooked mostly on one side so the other is a flat and full of holes,
>>> which are great nooks for butter. They have a spongy texture.
>>>
>>
>> They're common enough, but not as popular as English muffins.
>>
>
> I remember the store bought crumpets being very good when I was a kid.
> Over the years they taste and texture has gone downhill. The last batch
> my wife made were pretty bad. Someone here posted about making them and
> it struck me that might be the solution, especially when they appreared
> to be so easy to make... and they were easy.
>
Store bought ones tend to be grossly under-cooked and have a very doughy
texture. I suppose they expect one to give them a good toasting but even
then, they are still under-done.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

Dave Smith wrote in rec.food.cooking:

> On 2015-11-09 21:15, cshenk wrote:
>
> > > It isn't much more complicated than pancakes.
> >
> > Ok! Looks simple enough. Since I've never had a crumpet, I guess
> > what i come up with will be tastey enough (grin).
>
> Not common in the US? Pity. They are sort of a cross between a
> biscuit and a pancake. They are cooked on a griddle or in a frying
> pan and cooked mostly on one side so the other is a flat and full of
> holes, which are great nooks for butter. They have a spongy texture.

Probably area dependant. I imagine if I looked really hard I might
find something called a crumpet but in 1977-current I haven't
accidently tripped over one (grin). My mental image keeps leading to a
crosaunit (sp?)


Carol

--

On Tue, 10 Nov 2015 08:31:01 -0500, Dave Smith
> wrote:

> On 2015-11-10 12:37 AM, sf wrote:
>
> >> Not common in the US? Pity. They are sort of a cross between a biscuit
> >> and a pancake. They are cooked on a griddle or in a frying pan and
> >> cooked mostly on one side so the other is a flat and full of holes,
> >> which are great nooks for butter. They have a spongy texture.
> >>
> >
> > They're common enough, but not as popular as English muffins.
> >
>
> I remember the store bought crumpets being very good when I was a kid.
> Over the years they taste and texture has gone downhill. The last batch
> my wife made were pretty bad. Someone here posted about making them and
> it struck me that might be the solution, especially when they appreared
> to be so easy to make... and they were easy.

It might have been me. I think I'm the only one who posts about
making them.

--

sf

On Tue, 10 Nov 2015 08:33:55 -0700, graham > wrote:

> On 10/11/2015 6:31 AM, Dave Smith wrote:
> > On 2015-11-10 12:37 AM, sf wrote:
> >
> >>> Not common in the US? Pity. They are sort of a cross between a biscuit
> >>> and a pancake. They are cooked on a griddle or in a frying pan and
> >>> cooked mostly on one side so the other is a flat and full of holes,
> >>> which are great nooks for butter. They have a spongy texture.
> >>>
> >>
> >> They're common enough, but not as popular as English muffins.
> >>
> >
> > I remember the store bought crumpets being very good when I was a kid.
> > Over the years they taste and texture has gone downhill. The last batch
> > my wife made were pretty bad. Someone here posted about making them and
> > it struck me that might be the solution, especially when they appreared
> > to be so easy to make... and they were easy.
> >
> Store bought ones tend to be grossly under-cooked and have a very doughy
> texture. I suppose they expect one to give them a good toasting but even
> then, they are still under-done.

I always lightly toast store-bought and they're fine.

--

sf

On Tue, 10 Nov 2015 10:03:13 -0600, "cshenk" > wrote:

> My mental image keeps leading to a
> crosaunit (sp?)

Cronut? I've never seen one, hope to heaven that I never do. They
sound disgusting.

--

sf

In article >,
says...
>
> On Tue, 10 Nov 2015 10:03:13 -0600, "cshenk" > wrote:
>
> > My mental image keeps leading to a
> > crosaunit (sp?)
>
> Cronut? I've never seen one, hope to heaven that I never do. They
> sound disgusting.

she means croissant. Not remotely like a crumpet.

Janet UK

On Tue, 10 Nov 2015 19:05:30 -0000, Janet > wrote:

> In article >,
> says...
> >
> > On Tue, 10 Nov 2015 10:03:13 -0600, "cshenk" > wrote:
> >
> > > My mental image keeps leading to a
> > > crosaunit (sp?)
> >
> > Cronut? I've never seen one, hope to heaven that I never do. They
> > sound disgusting.
>
> she means croissant. Not remotely like a crumpet.
>
Right. Both start with c. Otherwise, there's no similarity.

--

sf

Janet wrote in rec.food.cooking:

> In article >,
> says...
> >
> > On Tue, 10 Nov 2015 10:03:13 -0600, "cshenk" >
> > wrote:
> >
> > > My mental image keeps leading to a
> > > crosaunit (sp?)
> >
> > Cronut? I've never seen one, hope to heaven that I never do. They
> > sound disgusting.
>
> she means croissant. Not remotely like a crumpet.
>
> Janet UK

Yup, sorry couldnt spell it and added the (sp?) to show I knew I was
off. Anyways, I know it's not the same, it's just where my mind lead
me when crumpet was mentioned. A light flakey pastry item.

Either way, if I see a crumpet, I'll try it out.
Carol

--

On 2015-11-10 10:33 AM, graham wrote:

> Store bought ones tend to be grossly under-cooked and have a very doughy
> texture. I suppose they expect one to give them a good toasting but even
> then, they are still under-done.
>

I read somewhere that they are slightly underdone so they can be
finished off in the toaster. This is the first time I have made
crumpets, and the first time I have had them home made. I really don't
see myself every buying them again because they are so much better and
not at all difficult to make.

On 2015-11-10 12:02 PM, sf wrote:

>> I remember the store bought crumpets being very good when I was a kid.
>> Over the years they taste and texture has gone downhill. The last batch
>> my wife made were pretty bad. Someone here posted about making them and
>> it struck me that might be the solution, especially when they appreared
>> to be so easy to make... and they were easy.
>
> It might have been me. I think I'm the only one who posts about
> making them.
>

It might have been. I will give you the credit and thank you for the
suggestion. It was a very successful experiment.

BTW... the keep for a few days. I had a couple this morning. I toasted
them and had them with marmalade.