Text 19629, 169 rader
Skriven 2012-01-07 09:25:55 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: SCONES
==============
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> the Republic of Ireland representative for Café Europe during the
 DD> Austrian Presidency of the European Union in 2006 (the United Kingdom
 DD> chose shortbread).

 GJ> Don't forget the Scottish Scone - the village where Robert the Bruce
 GJ> was crowned king of Scotland on 27th March, 1306.

Whilst you may have been present for the event, I most certainly was not. 
PBBBBPTTTPTPTPSSSPP!!!
 
 DD> Pumpkin scones are a well-known variant in Australia, made famous
 DD> during the period when Florence Bjelke-Petersen was in the public eye.

 GJ> While her husband, Joh, was also in the public eye, but infamously so,
 GJ> as the Premier of a corrupt state government.

Well, he was a politician, what else would you expect? 
 
 DD> Date scones, which contain chopped dried dates, are also popular in
 DD> Australia. Another old style of cooking scones, generally in the colder

 GJ> I remember those, but normally with sultanas and/or currants.

 DD> months, is to deep-fry or deep pan-fry them in dripping or oil, they
 DD> are then known as puftaloons.

 GJ> Those too, but in appearance and presentation quite different from
 GJ> scones, even if the mix was similar.

I'd imagine somewhat like the difference between fried and baked American
doughnuts.
 
 DD> In Canada, scones are popular and widely sold in both bakeries and
 DD> ordinary grocery stores. As in the United States, the term 'biscuit' is
 DD> sometimes used interchangeably.

 GJ> Very confusing...

What's confusing? Two simple declarative sentences with no (AFAICS)
ambiguities. Or is it the concepts involved with which you can't come to grips?
  Bv)=
 
 DD> Round-shaped British scones can resemble North American biscuits in
 DD> appearance, but scones rely on cold butter for their delicate, flaky
 DD> texture,

 GJ> Not flaky!  Soft, and light, with a slight crust.

Keep in mind that flaky (in biscuits, anyway) is a desirable trait. As opposed
to crumbly, that is. I likes flaky biscuits ... much more than most croissants
- which also have a soft, flaky texture - caused by all the butter between the
layers.
 
 DD> while biscuits are more often made with animal fat or vegetable
 DD> shortening and are crumbly rather than flaky. Also, while scones are
 DD> served with coffee and tea or as a dessert, biscuits are served
 DD> more as a bread, often with breakfast.
 
 DD> In Utah, the bread products locally called "scones" are similar to
 DD> Indian Frybread and are made from a sweet yeast dough, with buttermilk
 DD> and baking powder and/or soda added, and they are fried rather than
 DD> baked. They are customarily served with butter and honey.

 GJ> Amazing just what diversity can be found in such a basically simple
 GJ> combination of flour, butter, milk and a rising agent.

I don't find it amazing at all ... just look at what people will do with ground
(minced) beef and a few spices, some veg, etc. 
 
 DD> Scones are quite popular in Argentina (brought by Irish and English
 DD> immigrants and from Welsh immigrants in Patagonia). They are usually
 DD> accompanied by tea, coffee or mate.

 DD> Enough with the school work, already ...

 GJ> Thanks for that clarification.

 DD> 3/4 c  Canned pumpkin puree

 GJ> Is that something that is in common use?  (I have never seen it.)

 DD> It's quite common around here - both as straight puree and as "pumpkin
 DD> pie filling" which is pumpkin puree that has had various quantities of
 DD> ground cinnamon, nutmeg, cloves, and ginger added to tart it up.

 GJ> As 2 or more varieties of pumpkins are always readily available here,
 GJ> people normally cook and puree the flesh as required, mainly for soup.

As can people here - and as I have done. But, it's sure a lot easier to go down
the corner market and pick up a can or two of Libby's or store brand pumpkin
puree. Given American's penchant for convenience food you shouldn't be
surprised. The only times I buy pumpkin for making soup/pies/etc are those
occasions when I am Jonesing for pepitas ... and I make better pepitas than
anything I have found available in the salty snacks aisle at the stupormarkup.
 
 GJ> This is more like the scones I grew up with:-
 GJ>       Title: Flo's Pumpkin Scones
 GJ>  Categories: Scone, Bake
 GJ>       Yield: 1 Batch

 DD> Saved. And on further review, be damned if I didn't mention her above
 DD> in the "lesson of the day" prattle.

 GJ> That's the lady.

 DD> American Scones:

 GJ> Near enough to Puftaloons, which is a name I hadn't heard or read
 GJ> since I was a child.

 GJ> Vale Ronald Searle, patron of St Trinians college for girls.

I had to go look him up - and found he was responsible for some of my favourite
cartoon - notably the rotten little bastard, Molesworth.

What, if you know, is the origin of the term "vale"? I have only seen you and
Kevin use it. Is it something local to CoAans? Or am I just exposing my
provincialisms?

For you eavesdroppers - here is the Wiki update on "Ronald William Fordham
Searle CBE, RDI (3 March 1920 - 30 December 2011) was a British artist and
cartoonist, as well as a survivor of the notorious Death Railway while a
prisoner-of war of the Japanese in the Second World War.

Perhaps best known as the creator of St Trinian's School, he also collaborated
with Geoffrey Willans on the Molesworth series. While credited on the title
pages of the Molesworth books as co-author, his principal contribution was as
the illustrator." http://en.wikipedia.org/wiki/Ronald_Searle (and quite a nice
article)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Pepitas
 Categories: 2Hot!, Squash, Snacks, Chilies, Citrus
      Yield: 2 cups

      2 c  Pepitas; (raw hulled green
           - pumpkin or squash seeds)
      1 ts Fresh ground black pepper
      1 ts Cayenne pepper
      1 ts Ground cumin
      1 ts Ground Ancho chilies
      2 ts Lime juice *
      1 ts Salt

  Recipe Courtesy M.S. Milliken & S. Feniger

  Preheat the oven to 375øF/190øC. Toss all of the
  ingredients together in a bowl. Spread on a baking sheet
  and bake 5 minutes, or until lightly browned, shaking the
  pan once or twice. Serve with lots of paper napkins.

  * Doubling the lime juice improves this immensely - UDD

  FROM: Two Hot Tamales Show, September 23, 1996

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 June 1998

  Uncle Dirty Dave's Kitchen

MMMMM

... It is possible to be below flattery as well as above it. - T. B. Macaulay
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