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What's for Dinner? (2/23/16)
On Thu, 25 Feb 2016 17:23:01 -0500, Dave Smith
> wrote: >On 2016-02-25 4:06 PM, Je?us wrote: >> On Thu, 25 Feb 2016 15:45:33 -0500, Dave Smith >> > wrote: >> >>> Scones seemed to have experienced a retail revival >>> and are commonly available on coffee shops, but they are much sweeter >>> than I am used to and usually have some sort of a glace or icing on top. >> >> Eww. Why in the hell would anyone do that?? > >Beats me. I suppose that it is a way to extend the shelf life. Scones shouldn't have a shelf life IMO, by the end of the day (if they last that long) they ought to be stale :) >Cover it >with something sweet and it will hold in the moisture and you won't nice >how dry the rest of it has become. Yes :/ >My grandmothers and my mother made >scones frequently and they were always eaten fresh out of the oven and >they were usually all eaten. >Scones and biscuits are made to be eaten >fresh and do not keep well. Exactly. |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 01:21:09 -0800, "Julie Bove"
> wrote: > >"Jeßus" > wrote in message .. . >> On Sat, 27 Feb 2016 22:22:23 -0800, "Julie Bove" >> > wrote: >> >>> >>>"Jeßus" > wrote in message ... >>>> On Thu, 25 Feb 2016 16:24:10 -0800, "Julie Bove" >>>> > wrote: >>>> >>>>> >>>>>"Jeßus" > wrote in message om... >>>>>> On Thu, 25 Feb 2016 04:53:25 -0800, "Julie Bove" >>>>>> > wrote: >>>>>> >>>>>>>"Ophelia" > wrote in message ... >>>>>>>> "Jeßus" > wrote in message >>>>>>>> ... >>>>>>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >>>>>>>>> > >>>>>>>>> wrote: >>>>>>>>> >>>>>>>>> Sounds good, although I've never had these 'biscuits' I keep seeing >>>>>>>>> mentioned on RFC :) >>>>>>>>> >>>>>>>>>>What's on your menu? >>>>>>>>> >>>>>>>>> Invited over to a friend's place tonight for dinner, I think it >>>>>>>>> involves lamb. >>>>>>>> >>>>>>>> Do you know what 'scones' are? Same thing. >>>>>>> >>>>>>>Not here they're not. Here, scones are always sweet and often have >>>>>>>fruit >>>>>>>in >>>>>>>them. >>>>>> >>>>>> Julie Julie Julie... invoking the 'Bothell factor' again? >>>>>> A quick search reveals that not to be the case, of course. >>>>>> And by that I mean there are shops specifically in Bothell that sell >>>>>> different kinds of scones. >>>>> >>>>>I don't usually shop in Bothell. I know there was a tea shop at Country >>>>>Village but it closed last month. You posted menus but there was no way >>>>>to >>>>>tell from that if those scones are sweet or not. >>>> >>>> Because they are real scones. Ergo - they are not sweet. >>> >>>How would you know? Did you eat one? >> >> Are you serious? Of course I've bloody eaten them. >> They are NOT supposed to be sweet. > >So you went to a tea shop in Bothell and bought a scone? I doubt it. You knew what I meant'. My, you're really back in form lately. |
What's for Dinner? (2/23/16)
"Bruce" wrote in message ...
On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: > >>On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton > wrote: >> >>>Actually, I believe her. Savory scones are pretty rare in the U.S., >>>especially if you're buying them at a store. I can get cheddar >>>herb scones at a local bakery, but most commercially made scones >>>in the U.S. are sweet. >>> >>>Here's a sad, sad, exemplar: >>> >>><http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>> >>>Starbucks might sell more scones than any other company in the U.S., >>>and they're all sweet. >> >>"A scone is a single-serving cake or quick bread. They are usually >>made of wheat, barley or oatmeal, with baking powder as a leavening >>agent, and are baked on sheet pans. They are often lightly sweetened >>and are occasionally glazed with egg wash.[1] The scone is a basic >>component of the cream tea or Devonshire tea. It differs from a >>teacake and other sweet buns, which are made with yeast." >>https://en.wikipedia.org/wiki/Scone >> >>"often lightly sweetened": I guess everybody's a bit right. > >All a matter of degree I guess. I don't want to detect any sweetness >in a scone, that much I do know. I don't think I ever had one. -- Bruce ======= I don't particularly care for scones, but I've never had one that wasn't sweetened a bit, not that I'm an expert because I haven't had that many. Cheri |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 05:02:53 -0800 (PST), Cindy Hamilton
> wrote: >On Sunday, February 28, 2016 at 2:55:25 AM UTC-5, Jeßus wrote: >> On Sat, 27 Feb 2016 22:22:23 -0800, "Julie Bove" >> > wrote: > >> >How would you know? Did you eat one? >> >> Are you serious? Of course I've bloody eaten them. > >I believe she was asking rhetorically if you'd eaten scones from >the tea shop in Bothell that closed. Obviously not, but looking at the menus indicates they are real scones. >> They are NOT supposed to be sweet. > >Yet, sadly, in the U.S. purchased scones almost always are. Almost. |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 09:55:26 -0600, barbie gee >
wrote: > > >On Sun, 28 Feb 2016, Je?us wrote: > >> On Sat, 27 Feb 2016 22:22:23 -0800, "Julie Bove" >> > wrote: >> >>> >>> "Jeßus" > wrote in message >>> ... >>>> On Thu, 25 Feb 2016 16:24:10 -0800, "Julie Bove" >>>> > wrote: >>>> >>>>> >>>>> "Jeßus" > wrote in message >>>>> ... >>>>>> On Thu, 25 Feb 2016 04:53:25 -0800, "Julie Bove" >>>>>> > wrote: >>>>>> >>>>>>> "Ophelia" > wrote in message >>>>>>> ... >>>>>>>> "Jeßus" > wrote in message >>>>>>>> ... >>>>>>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown > >>>>>>>>> wrote: >>>>>>>>> >>>>>>>>> Sounds good, although I've never had these 'biscuits' I keep seeing >>>>>>>>> mentioned on RFC :) >>>>>>>>> >>>>>>>>>> What's on your menu? >>>>>>>>> >>>>>>>>> Invited over to a friend's place tonight for dinner, I think it >>>>>>>>> involves lamb. >>>>>>>> >>>>>>>> Do you know what 'scones' are? Same thing. >>>>>>> >>>>>>> Not here they're not. Here, scones are always sweet and often have >>>>>>> fruit >>>>>>> in >>>>>>> them. >>>>>> >>>>>> Julie Julie Julie... invoking the 'Bothell factor' again? >>>>>> A quick search reveals that not to be the case, of course. >>>>>> And by that I mean there are shops specifically in Bothell that sell >>>>>> different kinds of scones. >>>>> >>>>> I don't usually shop in Bothell. I know there was a tea shop at Country >>>>> Village but it closed last month. You posted menus but there was no way >>>>> to >>>>> tell from that if those scones are sweet or not. >>>> >>>> Because they are real scones. Ergo - they are not sweet. >>> >>> How would you know? Did you eat one? >> >> Are you serious? Of course I've bloody eaten them. >> They are NOT supposed to be sweet. >> > >While I'm sure someone's addressed this downthread somewhere, I'm pretty >sure at some point the question of "what does "sweet" mean?" should come >up. Quite right, Ms Gee. To me 'sweet' is any detectable added sweetness <shrug>. I don't have much of a sweet-tooth myself (there are some notable exceptions, but anyway...) and I wouldn't like any sweetness in a scone itself. I leave that for the rare occasions I might like some jam or marmalade with my scones. >Scones (other than savory ones) do have sugar as an ingredient, but they >are not all necessarily "sweet" tasting because of that. Yes. >So it's the difference between a scone recipe that uses a couple >Tablespoons of sugar vs. one that uses way more and also glazes, frosts, >or sprinkles them with sugar. Yes, these are the type I've never seen and frankly do not want to :) >Talking about "sweet" here, and assuming that we're all talking about the >same thing is, a fools mission... You're right there. I just think it's a bit sacrilegious to do that to a scone :) |
What's for Dinner? (2/23/16)
On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote:
>On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: > >>On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >> >>>On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton > wrote: >>> >>>>Actually, I believe her. Savory scones are pretty rare in the U.S., >>>>especially if you're buying them at a store. I can get cheddar >>>>herb scones at a local bakery, but most commercially made scones >>>>in the U.S. are sweet. >>>> >>>>Here's a sad, sad, exemplar: >>>> >>>><http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>>> >>>>Starbucks might sell more scones than any other company in the U.S., >>>>and they're all sweet. >>> >>>"A scone is a single-serving cake or quick bread. They are usually >>>made of wheat, barley or oatmeal, with baking powder as a leavening >>>agent, and are baked on sheet pans. They are often lightly sweetened >>>and are occasionally glazed with egg wash.[1] The scone is a basic >>>component of the cream tea or Devonshire tea. It differs from a >>>teacake and other sweet buns, which are made with yeast." >>>https://en.wikipedia.org/wiki/Scone >>> >>>"often lightly sweetened": I guess everybody's a bit right. >> >>All a matter of degree I guess. I don't want to detect any sweetness >>in a scone, that much I do know. > >I don't think I ever had one. You're missing out then (maybe). Keep your eyes open for a *proper* tea shop in your travels and try some tea and scones. May or may not be your thing... but worth trying. One of my ex's parents were British (VERY British, actually, old chap) and ran a tea shop in South Australia. I helped them out from time to time and came to appreciate authentic scones. |
What's for Dinner? (2/23/16)
On 28/02/2016 1:31 PM, Je�us wrote:
> On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: > >> On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >> >>> On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >>> >>>> On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton >>>> > wrote: >>>> >>>>> Actually, I believe her. Savory scones are pretty rare in the U.S., >>>>> especially if you're buying them at a store. I can get cheddar >>>>> herb scones at a local bakery, but most commercially made scones >>>>> in the U.S. are sweet. >>>>> >>>>> Here's a sad, sad, exemplar: >>>>> >>>>> <http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>>>> >>>>> Starbucks might sell more scones than any other company in the U.S., >>>>> and they're all sweet. >>>> >>>> "A scone is a single-serving cake or quick bread. They are usually >>>> made of wheat, barley or oatmeal, with baking powder as a leavening >>>> agent, and are baked on sheet pans. They are often lightly sweetened >>>> and are occasionally glazed with egg wash.[1] The scone is a basic >>>> component of the cream tea or Devonshire tea. It differs from a >>>> teacake and other sweet buns, which are made with yeast." >>>> https://en.wikipedia.org/wiki/Scone >>>> >>>> "often lightly sweetened": I guess everybody's a bit right. >>> >>> All a matter of degree I guess. I don't want to detect any sweetness >>> in a scone, that much I do know. >> >> I don't think I ever had one. > > You're missing out then (maybe). Keep your eyes open for a *proper* > tea shop in your travels and try some tea and scones. May or may not > be your thing... but worth trying. One of my ex's parents were British > (VERY British, actually, old chap) and ran a tea shop in South > Australia. I helped them out from time to time and came to appreciate > authentic scones. > The only authentic part of scones is that they are always made from flour and leavening. There are so many variations that take into account what they will be eaten with. Rich tea scones for Devonshire Cream Teas are almost certainly sweetened to some degree but the sugar content is at the whim of the baker. If your ex's parents served plain ones, that was their whim! Graham |
What's for Dinner? (2/23/16)
On Sunday, February 28, 2016 at 10:25:24 AM UTC-10, Jeßus wrote:
> On Sun, 28 Feb 2016 09:55:26 -0600, barbie gee > > wrote: > > > > > > >On Sun, 28 Feb 2016, Je?us wrote: > > > >> On Sat, 27 Feb 2016 22:22:23 -0800, "Julie Bove" > >> > wrote: > >> > >>> > >>> "Jeßus" > wrote in message > >>> ... > >>>> On Thu, 25 Feb 2016 16:24:10 -0800, "Julie Bove" > >>>> > wrote: > >>>> > >>>>> > >>>>> "Jeßus" > wrote in message > >>>>> ... > >>>>>> On Thu, 25 Feb 2016 04:53:25 -0800, "Julie Bove" > >>>>>> > wrote: > >>>>>> > >>>>>>> "Ophelia" > wrote in message > >>>>>>> ... > >>>>>>>> "Jeßus" > wrote in message > >>>>>>>> ... > >>>>>>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown > > >>>>>>>>> wrote: > >>>>>>>>> > >>>>>>>>> Sounds good, although I've never had these 'biscuits' I keep seeing > >>>>>>>>> mentioned on RFC :) > >>>>>>>>> > >>>>>>>>>> What's on your menu? > >>>>>>>>> > >>>>>>>>> Invited over to a friend's place tonight for dinner, I think it > >>>>>>>>> involves lamb. > >>>>>>>> > >>>>>>>> Do you know what 'scones' are? Same thing. > >>>>>>> > >>>>>>> Not here they're not. Here, scones are always sweet and often have > >>>>>>> fruit > >>>>>>> in > >>>>>>> them. > >>>>>> > >>>>>> Julie Julie Julie... invoking the 'Bothell factor' again? > >>>>>> A quick search reveals that not to be the case, of course. > >>>>>> And by that I mean there are shops specifically in Bothell that sell > >>>>>> different kinds of scones. > >>>>> > >>>>> I don't usually shop in Bothell. I know there was a tea shop at Country > >>>>> Village but it closed last month. You posted menus but there was no way > >>>>> to > >>>>> tell from that if those scones are sweet or not. > >>>> > >>>> Because they are real scones. Ergo - they are not sweet. > >>> > >>> How would you know? Did you eat one? > >> > >> Are you serious? Of course I've bloody eaten them. > >> They are NOT supposed to be sweet. > >> > > > >While I'm sure someone's addressed this downthread somewhere, I'm pretty > >sure at some point the question of "what does "sweet" mean?" should come > >up. > > Quite right, Ms Gee. To me 'sweet' is any detectable added sweetness > <shrug>. I don't have much of a sweet-tooth myself (there are some > notable exceptions, but anyway...) and I wouldn't like any sweetness > in a scone itself. I leave that for the rare occasions I might like > some jam or marmalade with my scones. > > >Scones (other than savory ones) do have sugar as an ingredient, but they > >are not all necessarily "sweet" tasting because of that. > > Yes. > > >So it's the difference between a scone recipe that uses a couple > >Tablespoons of sugar vs. one that uses way more and also glazes, frosts, > >or sprinkles them with sugar. > > Yes, these are the type I've never seen and frankly do not want to :) > > >Talking about "sweet" here, and assuming that we're all talking about the > >same thing is, a fools mission... > > You're right there. I just think it's a bit sacrilegious to do that to > a scone :) America was late in getting on the scone bandwagon. We have different ideas on these things in the new world. Blasphemy? Perhaps. https://allaboutstarbucks.files.word...kin-scone1.jpg |
What's for Dinner? (2/23/16)
On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote:
>On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: > >>On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >> >>>On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton > wrote: >>> >>>>Actually, I believe her. Savory scones are pretty rare in the U.S., >>>>especially if you're buying them at a store. I can get cheddar >>>>herb scones at a local bakery, but most commercially made scones >>>>in the U.S. are sweet. >>>> >>>>Here's a sad, sad, exemplar: >>>> >>>><http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>>> >>>>Starbucks might sell more scones than any other company in the U.S., >>>>and they're all sweet. >>> >>>"A scone is a single-serving cake or quick bread. They are usually >>>made of wheat, barley or oatmeal, with baking powder as a leavening >>>agent, and are baked on sheet pans. They are often lightly sweetened >>>and are occasionally glazed with egg wash.[1] The scone is a basic >>>component of the cream tea or Devonshire tea. It differs from a >>>teacake and other sweet buns, which are made with yeast." >>>https://en.wikipedia.org/wiki/Scone >>> >>>"often lightly sweetened": I guess everybody's a bit right. >> >>All a matter of degree I guess. I don't want to detect any sweetness >>in a scone, that much I do know. > >I don't think I ever had one. You're not missing much, scones are mostly about configuration, their texture, and accompaniments... otherwise there are as many variations as there are people who make them: http://www.food.com/search/scones http://www.foodsubs.com/Cakes.html |
What's for Dinner? (2/23/16)
On 2016-02-28, Jeßus > wrote:
> > You're missing out then (maybe). Scones are like biscuits. They're pretty much tasteless unless paired with something else, either savory or sweet. Slather on that butter or clotted cream or drown in some kinda meat gravy. ;) nb |
What's for Dinner? (2/23/16)
Cindy Hamilton wrote in rec.food.cooking:
> On Saturday, February 27, 2016 at 4:37:26 PM UTC-5, cshenk wrote: > > Julie Bove wrote in rec.food.cooking: > > > > > > > > "cshenk" > wrote in message > > > ... > > > > Julie Bove wrote in rec.food.cooking: > > > > > > > > > > > > >>"cshenk" > wrote in message > > > > > ... > > > >>> Julie Bove wrote in rec.food.cooking: > > > > > > > > > >>> > > > > >>>>"jmcquown" > wrote in message > > > >>> > ... > > > >>>>> On 2/26/2016 3:45 PM, Julie Bove wrote: > > > >>>>> > Biscuits to serve with bacon? That's a new one to me. > > > They are >>>>> > usually served with sausage. > > > >>> > > > > > >>>>> Try harder, you'll sound more completely stupid. > > > >>> > > > > >>> > I can honestly say that I have never eaten a combo of > > > biscuits and >>> > bacon. Is this a Southern thing? > > > > > > > > > >>> Julie, are you sure you are American? > > > > > > > > > > Do they seriously eat this where you live? Here they eat > > > > > bacon and eggs. There might be biscuits with it but nobody > > > > > ever says they are eating bacon and biscuits. > > > > > > > > Julie, you have milked this silly thread to the dregs and past > > > > it. You are wrong and that's that. > > > > > > Do you live here? Just to see if I was wrong, I looked up the > > > place around the corner from here. Patty's Eggnest. A popular > > > breakfast spot. And what comes with their breakfasts? Choice of > > > toast. Yes, you can get biscuits but they are not listed as > > > coming with the breakfasts. Just because something is common > > > where you live, don't assume it is that way all over. > > > > Get OVER IT Julie. You live in a microcosm of the USA and an > > unusual one from what you say. > > > > The rest of the world is well familiar with biscuits (though > > overseas they may have another name and biscuits can mean a hard > > cracker or cookie). You seem to be the only one who can't grasp the > > word biscuits combined with bacon (and normally egg and cheese > > added). > > I laughed myself sick when Julie said, "Just because something is > common where you live, don't assume it is that way all over." > > Cindy Hamilton Needsless to say, even folks in OZ and UK seem to get the biscuits and bacon bit. Julie may be a little OCD on this? -- |
What's for Dinner? (2/23/16)
On 28 Feb 2016 21:11:17 GMT, notbob > wrote:
>On 2016-02-28, Jeßus > wrote: >> >> You're missing out then (maybe). > >Scones are like biscuits. They're pretty much tasteless unless paired with >something else, either savory or sweet. Slather on that butter or >clotted cream or drown in some kinda meat gravy. ;) Absolutely, they do need *some* sort of addition such as clotted cream, jam or marmalade. I like the contrast between the 'plain' scone and the sweet or savoury addition, I do not want sweetness/savoury flavour right through the scone itself. I guess it's a bit like having plain rice with a meal. I must admit the idea of scones/biscuits and gravy is not an appealing one to me, but then I haven't actually tried it. Pretty damned sure I wouldn't like it though :) |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 13:36:11 -0700, graham > wrote:
>On 28/02/2016 1:31 PM, Je?us wrote: >> On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: >> >>> On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >>> >>>> On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >>>> >>>>> On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton >>>>> > wrote: >>>>> >>>>>> Actually, I believe her. Savory scones are pretty rare in the U.S., >>>>>> especially if you're buying them at a store. I can get cheddar >>>>>> herb scones at a local bakery, but most commercially made scones >>>>>> in the U.S. are sweet. >>>>>> >>>>>> Here's a sad, sad, exemplar: >>>>>> >>>>>> <http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>>>>> >>>>>> Starbucks might sell more scones than any other company in the U.S., >>>>>> and they're all sweet. >>>>> >>>>> "A scone is a single-serving cake or quick bread. They are usually >>>>> made of wheat, barley or oatmeal, with baking powder as a leavening >>>>> agent, and are baked on sheet pans. They are often lightly sweetened >>>>> and are occasionally glazed with egg wash.[1] The scone is a basic >>>>> component of the cream tea or Devonshire tea. It differs from a >>>>> teacake and other sweet buns, which are made with yeast." >>>>> https://en.wikipedia.org/wiki/Scone >>>>> >>>>> "often lightly sweetened": I guess everybody's a bit right. >>>> >>>> All a matter of degree I guess. I don't want to detect any sweetness >>>> in a scone, that much I do know. >>> >>> I don't think I ever had one. >> >> You're missing out then (maybe). Keep your eyes open for a *proper* >> tea shop in your travels and try some tea and scones. May or may not >> be your thing... but worth trying. One of my ex's parents were British >> (VERY British, actually, old chap) and ran a tea shop in South >> Australia. I helped them out from time to time and came to appreciate >> authentic scones. >> >The only authentic part of scones is that they are always made from >flour and leavening. There are so many variations that take into account >what they will be eaten with. >Rich tea scones for Devonshire Cream Teas are almost certainly sweetened >to some degree but the sugar content is at the whim of the baker. If >your ex's parents served plain ones, that was their whim! I suppose so Graham. It's not just them though, in my travels when I do have scones (not very often, admittedly), I've never noticed them being particularly sweet. It might be an Australian thing? |
What's for Dinner? (2/23/16)
On Mon, 29 Feb 2016 07:31:06 +1100, Jeßus > wrote:
>On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: > >>On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >> >>>All a matter of degree I guess. I don't want to detect any sweetness >>>in a scone, that much I do know. >> >>I don't think I ever had one. > >You're missing out then (maybe). Keep your eyes open for a *proper* >tea shop in your travels and try some tea and scones. May or may not >be your thing... but worth trying. One of my ex's parents were British >(VERY British, actually, old chap) and ran a tea shop in South >Australia. I helped them out from time to time and came to appreciate >authentic scones. They look and sound like they're easy to like, unless you have a problem with carbs. -- Bruce |
What's for Dinner? (2/23/16)
On 28 Feb 2016 21:11:17 GMT, notbob > wrote:
>On 2016-02-28, Jeßus > wrote: >> >> You're missing out then (maybe). > >Scones are like biscuits. Which I know to be a plain, sweet cookie, but in the US it's something else, I believe. -- Bruce |
What's for Dinner? (2/23/16)
On Mon, 29 Feb 2016 07:14:10 +1100, Jeßus > wrote:
>On Thu, 25 Feb 2016 17:23:01 -0500, Dave Smith > wrote: > >>On 2016-02-25 4:06 PM, Je?us wrote: >>> On Thu, 25 Feb 2016 15:45:33 -0500, Dave Smith >>> > wrote: >>> >>>> Scones seemed to have experienced a retail revival >>>> and are commonly available on coffee shops, but they are much sweeter >>>> than I am used to and usually have some sort of a glace or icing on top. >>> >>> Eww. Why in the hell would anyone do that?? >> >>Beats me. I suppose that it is a way to extend the shelf life. > >Scones shouldn't have a shelf life IMO, by the end of the day (if they >last that long) they ought to be stale :) Which is the same for French baguettes etc. There's no fat at all in there, which makes them good and crunchy, but gives them no shelf life to speak of. -- Bruce |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 12:36:48 -0800 (PST), dsi1 >
wrote: >On Sunday, February 28, 2016 at 10:25:24 AM UTC-10, Jeßus wrote: >> On Sun, 28 Feb 2016 09:55:26 -0600, barbie gee > >> wrote: >> >On Sun, 28 Feb 2016, Je?us wrote: >> > >> >> >Talking about "sweet" here, and assuming that we're all talking about the >> >same thing is, a fools mission... >> >> You're right there. I just think it's a bit sacrilegious to do that to >> a scone :) > >America was late in getting on the scone bandwagon. We have different ideas on these things in the new world. Blasphemy? Perhaps. > >https://allaboutstarbucks.files.word...kin-scone1.jpg GAG with the icing on top!!!!!!!!!!!! Actually... pumpkin scones are something of a very long-running joke in Australia. Once upon a time there was a Premier (much like your governors) of Queensland who was ultra-ultra conservative. He was in power for a very long time and ran Queensland literally as a police state, rife with corruption. He would talk absolute genuine gibberish to TV cameras, yet despite all this Queenslanders loved him (they were always a weird people). Anyway, his wife Flo was famous for her pumpkin scones and it became a running joke of sorts :) |
What's for Dinner? (2/23/16)
On Mon, 29 Feb 2016 08:44:58 +1100, Bruce > wrote:
>On Mon, 29 Feb 2016 07:31:06 +1100, Jeßus > wrote: > >>On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: >> >>>On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >>> >>>>All a matter of degree I guess. I don't want to detect any sweetness >>>>in a scone, that much I do know. >>> >>>I don't think I ever had one. >> >>You're missing out then (maybe). Keep your eyes open for a *proper* >>tea shop in your travels and try some tea and scones. May or may not >>be your thing... but worth trying. One of my ex's parents were British >>(VERY British, actually, old chap) and ran a tea shop in South >>Australia. I helped them out from time to time and came to appreciate >>authentic scones. > >They look and sound like they're easy to like, unless you have a >problem with carbs. Yes, no good if you're low-carbing. I like them occasionally if I'm out and near a decent place that makes them. |
What's for Dinner? (2/23/16)
On 2016-02-28 3:25 PM, Je�us wrote:
> On Sun, 28 Feb 2016 09:55:26 -0600, barbie gee > >> Scones (other than savory ones) do have sugar as an ingredient, but they >> are not all necessarily "sweet" tasting because of that. > > Yes. > >> So it's the difference between a scone recipe that uses a couple >> Tablespoons of sugar vs. one that uses way more and also glazes, frosts, >> or sprinkles them with sugar. > > Yes, these are the type I've never seen and frankly do not want to :) I had a rude surprise one day when I ordered a scone at Starbucks, or perhaps it was another coffee shop chain. I had scone regularly when I was a kid and have made them a few times myself. They were always eaten with butter or cream and jam. When I got the coffee shop scone I a WTF moment, wondering when scones got cloyingly sweet. My corner bakery coffee shop usually has at least one type of scone available. They generally have some sort of fruit in them, most often blueberry, but are not loaded with sugar and are not iced or glazed. > >> Talking about "sweet" here, and assuming that we're all talking about the >> same thing is, a fools mission... > > You're right there. I just think it's a bit sacrilegious to do that to > a scone :) > |
What's for Dinner? (2/23/16)
On 2016-02-28 4:28 PM, cshenk wrote:
> Cindy Hamilton wrote in rec.food.cooking: > >> I laughed myself sick when Julie said, "Just because something is >> common where you live, don't assume it is that way all over." >> >> Cindy Hamilton > > Needsless to say, even folks in OZ and UK seem to get the biscuits and > bacon bit. Julie may be a little OCD on this? It may be OCD is the O stands for Obtuse. I live on the side of the border where you will never see biscuits and gravy on a menu, but I understand that it is a dish that is quite common in many area of the US. There are lots of places here with menus that include bacon and eggs. They don't always say that bacon and eggs includes home fried potatoes and toast, but they almost always do. They may explain that bacon and eggs includes toast and home fries, but they don't mention that they provide jam. I hate to imagine what sort of confusion it would cause Julie is someone dared to suggest that people have toast and jam with bacon and eggs. |
What's for Dinner? (2/23/16)
On 28 Feb 2016 21:11:17 GMT, notbob > wrote:
>On 2016-02-28, Jeßus > wrote: >> >> You're missing out then (maybe). > >Scones are like biscuits. They're pretty much tasteless unless paired with >something else, either savory or sweet. Slather on that butter or >clotted cream or drown in some kinda meat gravy. ;) > Ooh notbob, clotted cream gets slathered on Devonshire Splits which are unlike scones - https://www.bakingmad.com/devonshire-splits-recipe/ |
What's for Dinner? (2/23/16)
On Mon, 29 Feb 2016 08:43:50 +1100, Jeßus > wrote:
>On Sun, 28 Feb 2016 13:36:11 -0700, graham > wrote: > >>On 28/02/2016 1:31 PM, Je?us wrote: >>> On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: >>> >>>> On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >>>> >>>>> On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >>>>> >>>>>> On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton >>>>>> > wrote: >>>>>> >>>>>>> Actually, I believe her. Savory scones are pretty rare in the U.S., >>>>>>> especially if you're buying them at a store. I can get cheddar >>>>>>> herb scones at a local bakery, but most commercially made scones >>>>>>> in the U.S. are sweet. >>>>>>> >>>>>>> Here's a sad, sad, exemplar: >>>>>>> >>>>>>> <http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>>>>>> >>>>>>> Starbucks might sell more scones than any other company in the U.S., >>>>>>> and they're all sweet. >>>>>> >>>>>> "A scone is a single-serving cake or quick bread. They are usually >>>>>> made of wheat, barley or oatmeal, with baking powder as a leavening >>>>>> agent, and are baked on sheet pans. They are often lightly sweetened >>>>>> and are occasionally glazed with egg wash.[1] The scone is a basic >>>>>> component of the cream tea or Devonshire tea. It differs from a >>>>>> teacake and other sweet buns, which are made with yeast." >>>>>> https://en.wikipedia.org/wiki/Scone >>>>>> >>>>>> "often lightly sweetened": I guess everybody's a bit right. >>>>> >>>>> All a matter of degree I guess. I don't want to detect any sweetness >>>>> in a scone, that much I do know. >>>> >>>> I don't think I ever had one. >>> >>> You're missing out then (maybe). Keep your eyes open for a *proper* >>> tea shop in your travels and try some tea and scones. May or may not >>> be your thing... but worth trying. One of my ex's parents were British >>> (VERY British, actually, old chap) and ran a tea shop in South >>> Australia. I helped them out from time to time and came to appreciate >>> authentic scones. >>> >>The only authentic part of scones is that they are always made from >>flour and leavening. There are so many variations that take into account >>what they will be eaten with. >>Rich tea scones for Devonshire Cream Teas are almost certainly sweetened >>to some degree but the sugar content is at the whim of the baker. If >>your ex's parents served plain ones, that was their whim! > >I suppose so Graham. It's not just them though, in my travels when I >do have scones (not very often, admittedly), I've never noticed them >being particularly sweet. It might be an Australian thing? I believe Graham comes from East Anglia which is why he thinks Devonshire Splits are rich scones :) https://www.bakingmad.com/devonshire-splits-recipe/ |
What's for Dinner? (2/23/16)
On 2016-02-28 4:40 PM, Je�us wrote:
> Absolutely, they do need *some* sort of addition such as clotted > cream, jam or marmalade. I like the contrast between the 'plain' scone > and the sweet or savoury addition, I do not want sweetness/savoury > flavour right through the scone itself. I guess it's a bit like having > plain rice with a meal. > > I must admit the idea of scones/biscuits and gravy is not an appealing > one to me, but then I haven't actually tried it. Pretty damned sure I > wouldn't like it though :) > There are a lot of things in the US that I am aware of but have never had and cannot imagine eating. Right at the top of the list would be corn dogs and funnel cakes. OTOH, there are things I would like to try, like Scrapple. Shoo Fly pie sounded questionable, but I tried some when I was in Pennsylvania I tried it and was impressed all to pieces. There are likely things we love that might make others cringe, like gravy on fries. |
What's for Dinner? (2/23/16)
On 28/02/2016 2:43 PM, Je�us wrote:
> On Sun, 28 Feb 2016 13:36:11 -0700, graham > wrote: > >> On 28/02/2016 1:31 PM, Je?us wrote: >>> On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: >>> >>>> On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >>>> >>>>> On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >>>>> >>>>>> On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton >>>>>> > wrote: >>>>>> >>>>>>> Actually, I believe her. Savory scones are pretty rare in the U.S., >>>>>>> especially if you're buying them at a store. I can get cheddar >>>>>>> herb scones at a local bakery, but most commercially made scones >>>>>>> in the U.S. are sweet. >>>>>>> >>>>>>> Here's a sad, sad, exemplar: >>>>>>> >>>>>>> <http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>>>>>> >>>>>>> Starbucks might sell more scones than any other company in the U.S., >>>>>>> and they're all sweet. >>>>>> >>>>>> "A scone is a single-serving cake or quick bread. They are usually >>>>>> made of wheat, barley or oatmeal, with baking powder as a leavening >>>>>> agent, and are baked on sheet pans. They are often lightly sweetened >>>>>> and are occasionally glazed with egg wash.[1] The scone is a basic >>>>>> component of the cream tea or Devonshire tea. It differs from a >>>>>> teacake and other sweet buns, which are made with yeast." >>>>>> https://en.wikipedia.org/wiki/Scone >>>>>> >>>>>> "often lightly sweetened": I guess everybody's a bit right. >>>>> >>>>> All a matter of degree I guess. I don't want to detect any sweetness >>>>> in a scone, that much I do know. >>>> >>>> I don't think I ever had one. >>> >>> You're missing out then (maybe). Keep your eyes open for a *proper* >>> tea shop in your travels and try some tea and scones. May or may not >>> be your thing... but worth trying. One of my ex's parents were British >>> (VERY British, actually, old chap) and ran a tea shop in South >>> Australia. I helped them out from time to time and came to appreciate >>> authentic scones. >>> >> The only authentic part of scones is that they are always made from >> flour and leavening. There are so many variations that take into account >> what they will be eaten with. >> Rich tea scones for Devonshire Cream Teas are almost certainly sweetened >> to some degree but the sugar content is at the whim of the baker. If >> your ex's parents served plain ones, that was their whim! > > I suppose so Graham. It's not just them though, in my travels when I > do have scones (not very often, admittedly), I've never noticed them > being particularly sweet. It might be an Australian thing? > They don't have to be very sweet. Some would add a little sugar to "take the edge off". Really, the scone is so variable it's pointless arguing about what is correct, don't you think? |
What's for Dinner? (2/23/16)
On 28/02/2016 2:55 PM, Je�us wrote:
> On Sun, 28 Feb 2016 12:36:48 -0800 (PST), dsi1 > > wrote: > >> On Sunday, February 28, 2016 at 10:25:24 AM UTC-10, Jeßus wrote: >>> On Sun, 28 Feb 2016 09:55:26 -0600, barbie gee > >>> wrote: >>>> On Sun, 28 Feb 2016, Je?us wrote: >>>> >>> >>>> Talking about "sweet" here, and assuming that we're all talking about the >>>> same thing is, a fools mission... >>> >>> You're right there. I just think it's a bit sacrilegious to do that to >>> a scone :) >> >> America was late in getting on the scone bandwagon. We have different ideas on these things in the new world. Blasphemy? Perhaps. >> >> https://allaboutstarbucks.files.word...kin-scone1.jpg > > GAG with the icing on top!!!!!!!!!!!! > > Actually... pumpkin scones are something of a very long-running joke > in Australia. Once upon a time there was a Premier (much like your > governors) of Queensland who was ultra-ultra conservative. He was in > power for a very long time and ran Queensland literally as a police > state, rife with corruption. He would talk absolute genuine gibberish > to TV cameras, yet despite all this Queenslanders loved him (they were > always a weird people). Anyway, his wife Flo was famous for her > pumpkin scones and it became a running joke of sorts :) > Was that Bjelke? Graham |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 16:02:32 -0700, graham > wrote:
>On 28/02/2016 2:55 PM, Je?us wrote: >> On Sun, 28 Feb 2016 12:36:48 -0800 (PST), dsi1 > >> wrote: >> >>> On Sunday, February 28, 2016 at 10:25:24 AM UTC-10, Jeßus wrote: >>>> On Sun, 28 Feb 2016 09:55:26 -0600, barbie gee > >>>> wrote: >>>>> On Sun, 28 Feb 2016, Je?us wrote: >>>>> >>>> >>>>> Talking about "sweet" here, and assuming that we're all talking about the >>>>> same thing is, a fools mission... >>>> >>>> You're right there. I just think it's a bit sacrilegious to do that to >>>> a scone :) >>> >>> America was late in getting on the scone bandwagon. We have different ideas on these things in the new world. Blasphemy? Perhaps. >>> >>> https://allaboutstarbucks.files.word...kin-scone1.jpg >> >> GAG with the icing on top!!!!!!!!!!!! >> >> Actually... pumpkin scones are something of a very long-running joke >> in Australia. Once upon a time there was a Premier (much like your >> governors) of Queensland who was ultra-ultra conservative. He was in >> power for a very long time and ran Queensland literally as a police >> state, rife with corruption. He would talk absolute genuine gibberish >> to TV cameras, yet despite all this Queenslanders loved him (they were >> always a weird people). Anyway, his wife Flo was famous for her >> pumpkin scones and it became a running joke of sorts :) >> >Was that Bjelke? Sure was. |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 16:01:38 -0700, graham > wrote:
>On 28/02/2016 2:43 PM, Je?us wrote: >> On Sun, 28 Feb 2016 13:36:11 -0700, graham > wrote: >> >>> On 28/02/2016 1:31 PM, Je?us wrote: >>>> On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: >>>> >>>>> On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >>>>> >>>>>> On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >>>>>> >>>>>>> On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton >>>>>>> > wrote: >>>>>>> >>>>>>>> Actually, I believe her. Savory scones are pretty rare in the U.S., >>>>>>>> especially if you're buying them at a store. I can get cheddar >>>>>>>> herb scones at a local bakery, but most commercially made scones >>>>>>>> in the U.S. are sweet. >>>>>>>> >>>>>>>> Here's a sad, sad, exemplar: >>>>>>>> >>>>>>>> <http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>>>>>>> >>>>>>>> Starbucks might sell more scones than any other company in the U.S., >>>>>>>> and they're all sweet. >>>>>>> >>>>>>> "A scone is a single-serving cake or quick bread. They are usually >>>>>>> made of wheat, barley or oatmeal, with baking powder as a leavening >>>>>>> agent, and are baked on sheet pans. They are often lightly sweetened >>>>>>> and are occasionally glazed with egg wash.[1] The scone is a basic >>>>>>> component of the cream tea or Devonshire tea. It differs from a >>>>>>> teacake and other sweet buns, which are made with yeast." >>>>>>> https://en.wikipedia.org/wiki/Scone >>>>>>> >>>>>>> "often lightly sweetened": I guess everybody's a bit right. >>>>>> >>>>>> All a matter of degree I guess. I don't want to detect any sweetness >>>>>> in a scone, that much I do know. >>>>> >>>>> I don't think I ever had one. >>>> >>>> You're missing out then (maybe). Keep your eyes open for a *proper* >>>> tea shop in your travels and try some tea and scones. May or may not >>>> be your thing... but worth trying. One of my ex's parents were British >>>> (VERY British, actually, old chap) and ran a tea shop in South >>>> Australia. I helped them out from time to time and came to appreciate >>>> authentic scones. >>>> >>> The only authentic part of scones is that they are always made from >>> flour and leavening. There are so many variations that take into account >>> what they will be eaten with. >>> Rich tea scones for Devonshire Cream Teas are almost certainly sweetened >>> to some degree but the sugar content is at the whim of the baker. If >>> your ex's parents served plain ones, that was their whim! >> >> I suppose so Graham. It's not just them though, in my travels when I >> do have scones (not very often, admittedly), I've never noticed them >> being particularly sweet. It might be an Australian thing? >> >They don't have to be very sweet. Some would add a little sugar to "take >the edge off". >Really, the scone is so variable it's pointless arguing about what is >correct, don't you think? At this stage of the thread, I agree with you :) There are obviously big variations across the world, but the 'non-plain' ones seem to take away from their strong point... but that's just me <shrug>. |
My Grandmother's Scone Recipe (WAS: What's for Dinner? (2/23/16))
On Sun, 28 Feb 2016 14:33:21 -0600, Sqwertz >
wrote: >On Sat, 27 Feb 2016 12:20:41 -0800, Julie Bove wrote: > >> "Janet" > wrote in message >> t... >>> In article >, >>> says... >>>> >>>> On Sat, 27 Feb 2016 03:34:32 -0800, "Julie Bove" >>>> > wrote: >>>> >>>> >Yep. My mom and grandma both made Spaghetti Red and now I make it on >>>> >occasion. And yet there is no spaghetti in it. >>>> >>>> What is in Spaghetti Red? >>>> >>>> Doris >>> >>> oh, DORIS !!!!!! >>> >>> Stand back folks; make a space. Here comes another big one. >>> >>> Janet UK >> >> Why? I have posted what this is many times. > >You get all ****ed off because we remember what you posted previously, >and you get ****ed off when we *don't* remember what you posted >previously. I remember her mentioning spaghetti red (mainly because I'd never heard of it before), but I definitely don't remember her posting a recipe for it. I just always assumed it was spaghetti with some kind of red stuff on it - maybe canned tomatoes or even ketchup. So when she came out with "there's no spaghetti in it", I was a bit baffled. And I just googled and didn't come up with a recipe posted by her on this newsgroup. So I don't get why she is saying she's posted it many times. Doris |
What's for Dinner? (2/23/16)
On 2016-02-28 6:17 PM, Je�us wrote:
> On Sun, 28 Feb 2016 16:01:38 -0700, graham > wrote: >> They don't have to be very sweet. Some would add a little sugar to "take >> the edge off". >> Really, the scone is so variable it's pointless arguing about what is >> correct, don't you think? > > At this stage of the thread, I agree with you :) > There are obviously big variations across the world, but the > 'non-plain' ones seem to take away from their strong point... but > that's just me <shrug>. > I can appreciate that there are variations in scone recipes, as there are in many other dishes. The issue for me is that someone has taken a recipe for a scone, a sort of biscuit to be eaten with butter or cream and jam, and made them a cloyingly sweet unit. Instead of having a variation of a biscuit to be eaten with something with a fruity sweetness, they have made something that is just sweet. The scones themselves are sweet, and there is that glace with a sweetness that overpowers everything else. |
What's for Dinner? (2/23/16)
On Mon, 29 Feb 2016 07:31:06 +1100, Jeßus > wrote:
>On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: > >>On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >> >>>On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >>> >>>>On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton > wrote: >>>> >>>>>Actually, I believe her. Savory scones are pretty rare in the U.S., >>>>>especially if you're buying them at a store. I can get cheddar >>>>>herb scones at a local bakery, but most commercially made scones >>>>>in the U.S. are sweet. >>>>> >>>>>Here's a sad, sad, exemplar: >>>>> >>>>><http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>>>> >>>>>Starbucks might sell more scones than any other company in the U.S., >>>>>and they're all sweet. >>>> >>>>"A scone is a single-serving cake or quick bread. They are usually >>>>made of wheat, barley or oatmeal, with baking powder as a leavening >>>>agent, and are baked on sheet pans. They are often lightly sweetened >>>>and are occasionally glazed with egg wash.[1] The scone is a basic >>>>component of the cream tea or Devonshire tea. It differs from a >>>>teacake and other sweet buns, which are made with yeast." >>>>https://en.wikipedia.org/wiki/Scone >>>> >>>>"often lightly sweetened": I guess everybody's a bit right. >>> >>>All a matter of degree I guess. I don't want to detect any sweetness >>>in a scone, that much I do know. >> >>I don't think I ever had one. > >You're missing out then (maybe). Keep your eyes open for a *proper* >tea shop in your travels and try some tea and scones. May or may not >be your thing... but worth trying. One of my ex's parents were British >(VERY British, actually, old chap) and ran a tea shop in South >Australia. I helped them out from time to time and came to appreciate >authentic scones. I went to a boarding school in England for a year, and my recollection of the scones we got at school and when we were out for tea was that they were very plain. The closest I can think of in Canada would be buttermilk biscuits or fluffy tea biscuits. Sometimes they had currants in them. We got the sweetness and richness from the heaping spoons of jam andclotted cream. Doris |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 2/28/2016 12:10 PM, l not -l wrote:
> On 28-Feb-2016, wrote: > >> On 2/28/2016 3:11 AM, sf wrote: >> >>> I first heard about Cincinnati Chili and hot dish here in RFC too. >>> In fact, I still don't hear about them anywhere but here. >> >> There are a lot of things I've only heard of here or on tv. >> >> Cincinnati chili I've seen on tv. No offense to any fans, >> I don't want it in any of the Ways. > I like mine 3, 4 and 5 ways; at least as it served by Steak 'n Shake. 8-) Ha. What kind of shake goes with spaghetti and chili with beans and onions, I wonder. nancy |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 17:33:06 -0500, Dave Smith
> wrote: >On 2016-02-28 4:40 PM, Je?us wrote: > >> Absolutely, they do need *some* sort of addition such as clotted >> cream, jam or marmalade. I like the contrast between the 'plain' scone >> and the sweet or savoury addition, I do not want sweetness/savoury >> flavour right through the scone itself. I guess it's a bit like having >> plain rice with a meal. >> >> I must admit the idea of scones/biscuits and gravy is not an appealing >> one to me, but then I haven't actually tried it. Pretty damned sure I >> wouldn't like it though :) >> > > >There are a lot of things in the US that I am aware of but have never >had and cannot imagine eating. Right at the top of the list would be >corn dogs and funnel cakes. OTOH, there are things I would like to try, >like Scrapple. Shoo Fly pie sounded questionable, but I tried some when >I was in Pennsylvania I tried it and was impressed all to pieces. There >are likely things we love that might make others cringe, like gravy on >fries. I tried biscuits and gravy a couple of times last year when we were driving through the U.S. They were barfworthy - hockey puck biscuits and congealed white stuff with chunks of mystery meat in it. Doris |
What's for Dinner? (2/23/16)
"Janet" > wrote in message t... > In article >, says... >> >> "Janet" > wrote in message >> t... >> > In article >, says... >> >> >> >> "cshenk" > wrote in message >> >> ... >> >> > Julie Bove wrote in rec.food.cooking: >> >> > >> >> >> >> >> >> "cshenk" > wrote in message >> >> >> ... >> >> >> > Julie Bove wrote in rec.food.cooking: >> >> >> > >> >> >> > > >> >> >> >>"jmcquown" > wrote in message >> >> >> > > ... >> >> >> >>> On 2/26/2016 3:45 PM, Julie Bove wrote: >> >> >> >>> > Biscuits to serve with bacon? That's a new one to me. They >> >> >> >>> > are >> >> >> >>> > usually served with sausage. >> >> >> > > > >> >> >> >>> Try harder, you'll sound more completely stupid. >> >> >> > > >> >> >> > > I can honestly say that I have never eaten a combo of biscuits >> >> >> > > and >> >> >> > > bacon. Is this a Southern thing? >> >> >> > >> >> >> > Julie, are you sure you are American? >> >> >> >> >> >> Do they seriously eat this where you live? Here they eat bacon and >> >> >> eggs. There might be biscuits with it but nobody ever says they are >> >> >> eating bacon and biscuits. >> >> > >> >> > Julie, you have milked this silly thread to the dregs and past it. >> >> > You >> >> > are wrong and that's that. >> >> >> >> Do you live here? Just to see if I was wrong, I looked up the place >> >> around >> >> the corner from here. Patty's Eggnest. A popular breakfast spot. >> >> And >> >> what >> >> comes with their breakfasts? Choice of toast. Yes, you can get >> >> biscuits >> >> but they are not listed as coming with the breakfasts. Just because >> >> something is common where you live, don't assume it is that way all >> >> over. >> > >> > You are such a lying faker! >> > >> > Here is Patty's Eggnest Everett; scroll down and there's a full colour >> > picture of "Biscuits and gravy with scrambled eggs, bacon and >> > hashbrowns" with the customer's review of it. >> > >> > http://www.yelp.co.uk/biz/pattys-eggnest-everett >> > >> > http://pattyseggnestrestaurant.net/breakfast-menu/ >> > >> > "Special Biscuits & Gravy $10.95 >> > >> > The epitome of Southern comfort, our very popular biscuits and gravy >> > comes with two thick, fluffy biscuits smothered in country sausage >> > pepper gravy, served with 3 fresh eggs, hashbrowns, and your choice of >> > 2 >> > thick honey-cured bacon slices OR 2 hearty sausage links." >> > >> > here it is >> > >> > http://www.yelp.co.uk/biz_photos/pat...gnest-everett? >> > select=cSiImP1D2uhVW9kaHt_9yQ >> > >> > >> > Janet UK >> >> You just proved my point! Idiot! Biscuits and gravy! > > I have just proved you LIED when you said " Yes, you can get biscuits >>> but they are not listed as coming with the breakfasts" > > It's right there on the menu. No. Biscuits and gravy is listed. |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 18:39:16 -0500, Doris Night
> wrote: >I went to a boarding school in England for a year, and my recollection >of the scones we got at school and when we were out for tea was that >they were very plain. The closest I can think of in Canada would be >buttermilk biscuits or fluffy tea biscuits. Sometimes they had >currants in them. We got the sweetness and richness from the heaping >spoons of jam andclotted cream. Yes, that's pretty much my idea of a scone, and how to eat them :) |
My Grandmother's Scone Recipe (WAS: What's for Dinner? (2/23/16))
Nancy Young wrote:
>l not -l wrote: >> On 28-Feb-2016, wrote: >> >>> On 2/28/2016 3:11 AM, sf wrote: >>> >>>> I first heard about Cincinnati Chili and hot dish here in RFC too. >>>> In fact, I still don't hear about them anywhere but here. >>> >>> There are a lot of things I've only heard of here or on tv. >>> >>> Cincinnati chili I've seen on tv. No offense to any fans, >>> I don't want it in any of the Ways. > >> I like mine 3, 4 and 5 ways; at least as it served by Steak 'n Shake. 8-) > >Ha. What kind of shake goes with spaghetti and chili with beans and >onions, I wonder. > >nancy Something from the bar keep's shaker. |
My Grandmother's Scone Recipe (WAS: What's for Dinner?(2/23/16))
On 2/28/2016 7:15 PM, Brooklyn1 wrote:
> Nancy Young wrote: >> l not -l wrote: >>> I like mine 3, 4 and 5 ways; at least as it served by Steak 'n Shake. 8-) >> >> Ha. What kind of shake goes with spaghetti and chili with beans and >> onions, I wonder. > Something from the bar keep's shaker. That's something I can agree on. nancy |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 15:59:13 -0700, graham > wrote:
>On 28/02/2016 3:32 PM, wrote: >> On Mon, 29 Feb 2016 08:43:50 +1100, Jeßus > wrote: >> >>> On Sun, 28 Feb 2016 13:36:11 -0700, graham > wrote: >>> >>>> On 28/02/2016 1:31 PM, Je?us wrote: >>>>> On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: >>>>> >>>>>> On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >>>>>> >>>>>>> On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >>>>>>> >>>>>>>> On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton >>>>>>>> > wrote: >>>>>>>> >>>>>>>>> Actually, I believe her. Savory scones are pretty rare in the U.S., >>>>>>>>> especially if you're buying them at a store. I can get cheddar >>>>>>>>> herb scones at a local bakery, but most commercially made scones >>>>>>>>> in the U.S. are sweet. >>>>>>>>> >>>>>>>>> Here's a sad, sad, exemplar: >>>>>>>>> >>>>>>>>> <http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>>>>>>>> >>>>>>>>> Starbucks might sell more scones than any other company in the U.S., >>>>>>>>> and they're all sweet. >>>>>>>> >>>>>>>> "A scone is a single-serving cake or quick bread. They are usually >>>>>>>> made of wheat, barley or oatmeal, with baking powder as a leavening >>>>>>>> agent, and are baked on sheet pans. They are often lightly sweetened >>>>>>>> and are occasionally glazed with egg wash.[1] The scone is a basic >>>>>>>> component of the cream tea or Devonshire tea. It differs from a >>>>>>>> teacake and other sweet buns, which are made with yeast." >>>>>>>> https://en.wikipedia.org/wiki/Scone >>>>>>>> >>>>>>>> "often lightly sweetened": I guess everybody's a bit right. >>>>>>> >>>>>>> All a matter of degree I guess. I don't want to detect any sweetness >>>>>>> in a scone, that much I do know. >>>>>> >>>>>> I don't think I ever had one. >>>>> >>>>> You're missing out then (maybe). Keep your eyes open for a *proper* >>>>> tea shop in your travels and try some tea and scones. May or may not >>>>> be your thing... but worth trying. One of my ex's parents were British >>>>> (VERY British, actually, old chap) and ran a tea shop in South >>>>> Australia. I helped them out from time to time and came to appreciate >>>>> authentic scones. >>>>> >>>> The only authentic part of scones is that they are always made from >>>> flour and leavening. There are so many variations that take into account >>>> what they will be eaten with. >>>> Rich tea scones for Devonshire Cream Teas are almost certainly sweetened >>>> to some degree but the sugar content is at the whim of the baker. If >>>> your ex's parents served plain ones, that was their whim! >>> >>> I suppose so Graham. It's not just them though, in my travels when I >>> do have scones (not very often, admittedly), I've never noticed them >>> being particularly sweet. It might be an Australian thing? >> >> I believe Graham comes from East Anglia which is why he thinks >> Devonshire Splits are rich scones :) >> >> https://www.bakingmad.com/devonshire-splits-recipe/ >> >I never mentioned Devonshire Splits, which are yeast raised, in fact a >variety of brioche. No, but you mentioned Devonshire Cream Teas, which are Splits with clotted cream. |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 18:39:16 -0500, Doris Night
> wrote: >On Mon, 29 Feb 2016 07:31:06 +1100, Jeßus > wrote: > >>On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: >> >>>On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >>> >>>>On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >>>> >>>>>On Sun, 28 Feb 2016 04:57:56 -0800 (PST), Cindy Hamilton > wrote: >>>>> >>>>>>Actually, I believe her. Savory scones are pretty rare in the U.S., >>>>>>especially if you're buying them at a store. I can get cheddar >>>>>>herb scones at a local bakery, but most commercially made scones >>>>>>in the U.S. are sweet. >>>>>> >>>>>>Here's a sad, sad, exemplar: >>>>>> >>>>>><http://www.starbucks.com/menu/food/bakery/petite-vanilla-bean-scone> >>>>>> >>>>>>Starbucks might sell more scones than any other company in the U.S., >>>>>>and they're all sweet. >>>>> >>>>>"A scone is a single-serving cake or quick bread. They are usually >>>>>made of wheat, barley or oatmeal, with baking powder as a leavening >>>>>agent, and are baked on sheet pans. They are often lightly sweetened >>>>>and are occasionally glazed with egg wash.[1] The scone is a basic >>>>>component of the cream tea or Devonshire tea. It differs from a >>>>>teacake and other sweet buns, which are made with yeast." >>>>>https://en.wikipedia.org/wiki/Scone >>>>> >>>>>"often lightly sweetened": I guess everybody's a bit right. >>>> >>>>All a matter of degree I guess. I don't want to detect any sweetness >>>>in a scone, that much I do know. >>> >>>I don't think I ever had one. >> >>You're missing out then (maybe). Keep your eyes open for a *proper* >>tea shop in your travels and try some tea and scones. May or may not >>be your thing... but worth trying. One of my ex's parents were British >>(VERY British, actually, old chap) and ran a tea shop in South >>Australia. I helped them out from time to time and came to appreciate >>authentic scones. > >I went to a boarding school in England for a year, and my recollection >of the scones we got at school and when we were out for tea was that >they were very plain. The closest I can think of in Canada would be >buttermilk biscuits or fluffy tea biscuits. Sometimes they had >currants in them. We got the sweetness and richness from the heaping >spoons of jam andclotted cream. > >Doris I don't know which boarding school you went to but I find when they talk about reservation schools I tend to remember mine and think my father paid a high price for my education there! |
What's for Dinner? (2/23/16)
On Sun, 28 Feb 2016 20:44:21 -0400, wrote:
>On Sun, 28 Feb 2016 18:39:16 -0500, Doris Night > wrote: > >>On Mon, 29 Feb 2016 07:31:06 +1100, Jeßus > wrote: >> >>>On Mon, 29 Feb 2016 07:11:51 +1100, Bruce > wrote: >>> >>>>On Mon, 29 Feb 2016 07:10:13 +1100, Jeßus > wrote: >>>> >>>>>On Mon, 29 Feb 2016 04:36:19 +1100, Bruce > wrote: >>>>> >>>>>>"A scone is a single-serving cake or quick bread. They are usually >>>>>>made of wheat, barley or oatmeal, with baking powder as a leavening >>>>>>agent, and are baked on sheet pans. They are often lightly sweetened >>>>>>and are occasionally glazed with egg wash.[1] The scone is a basic >>>>>>component of the cream tea or Devonshire tea. It differs from a >>>>>>teacake and other sweet buns, which are made with yeast." >>>>>>https://en.wikipedia.org/wiki/Scone >>>>>> >>>>>>"often lightly sweetened": I guess everybody's a bit right. >>>>> >>>>>All a matter of degree I guess. I don't want to detect any sweetness >>>>>in a scone, that much I do know. >>>> >>>>I don't think I ever had one. >>> >>>You're missing out then (maybe). Keep your eyes open for a *proper* >>>tea shop in your travels and try some tea and scones. May or may not >>>be your thing... but worth trying. One of my ex's parents were British >>>(VERY British, actually, old chap) and ran a tea shop in South >>>Australia. I helped them out from time to time and came to appreciate >>>authentic scones. >> >>I went to a boarding school in England for a year, and my recollection >>of the scones we got at school and when we were out for tea was that >>they were very plain. The closest I can think of in Canada would be >>buttermilk biscuits or fluffy tea biscuits. Sometimes they had >>currants in them. We got the sweetness and richness from the heaping >>spoons of jam andclotted cream. >> >>Doris > >I don't know which boarding school you went to but I find when they >talk about reservation schools I tend to remember mine and think my >father paid a high price for my education there! Especially considering what he got for it. -- Bruce |
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