I have never had one, but I keep seeing them in cooking catalogs and
they look sort of good to me. They seem like they could be a good
breakfast food with coffee. Do they have a moist or dry texture? Are
they good with butter? I see in England people will top them with
clotted cream. That sounds good to me.

Also, if you are like me and into catalogs, check out this catalog for
bakers. Not only does it include baking (cooking) utensils, they have
lots of recipes throughout the catalog with pictures. And all are of
baked goods and they look delicious! If interested, go here and on the
left side of the page you will see a Request A Catalog link, It was
the pics of the scones in there that got me very interested in them.
Go he

http://www.kingarthurflour.com/shop/landing.jsp?go=Home

Thanks in advance for your comments.
Anthony Ferrante

On Sun, 27 Jan 2008 23:27:45 -0500, Anthony Ferrante
> wrote:

>I have never had one, but I keep seeing them in cooking catalogs and
>they look sort of good to me. They seem like they could be a good
>breakfast food with coffee. Do they have a moist or dry texture? Are
>they good with butter? I see in England people will top them with
>clotted cream. That sounds good to me.
>

They are very good with butter. I use a any standard scone recipe and
substitute yogurt for the butter. The resulting scones are not dry.
I don't see recipes that totally eliminates butter, but that's what I
do.

This is close enough... I'd go with plain or vanilla yogurt though
http://www.tasteofhome.com/Recipes/Orange-Yogurt-Scones

Here is a decent how to
http://coffeeworks.blogs.com/coffee_...cream_sco.html


--
See return address to reply by email
remove the smiley face first

In article >,
Anthony Ferrante > wrote:

> I have never had one, but I keep seeing them in cooking catalogs and
> they look sort of good to me. They seem like they could be a good
> breakfast food with coffee. Do they have a moist or dry texture? Are
> they good with butter? I see in England people will top them with
> clotted cream. That sounds good to me.

>
> Thanks in advance for your comments.
> Anthony Ferrante

Decide for yourself; find a simple recipe and give them a try. I think
they're rather dry inside.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; check the second note and
tell me if you knowwhat it is.
Laissez les bons temps rouler!

Melba's Jammin' > warned Anthony in
message
...
>> I have never had one, but [..] they look sort
>> of good to me. [..]
>> Thanks in advance for your comments.
>>
> Decide for yourself; find a simple recipe and give them
> a try. I think they're rather dry inside.

Ha! You'd like to think this but they're not (if done CORRECTLY!)
Don't let the Jam-winner sway you from giving them a try. A
properly baked scone is ambrosaic! Muffin-and-biscuit-like
simultaneously with currents or raisins to add another texture and
flavor. Add Earl Gray tea and you've got a GRAND breakfast!

The Ranger

In article >,
Anthony Ferrante > wrote:

> I have never had one, but I keep seeing them in cooking catalogs and
> they look sort of good to me. They seem like they could be a good
> breakfast food with coffee.

They are good with coffee but even better with tea.

> Do they have a moist or dry texture? Are
> they good with butter? I see in England people will top them with
> clotted cream. That sounds good to me.

It is good -- clotted cream and jam. I sometimes top with butter and
golden syrup.

[sales link snipped]

Miche

--
Electricians do it in three phases

On Sun, 27 Jan 2008 21:36:17 -0800, "The Ranger"
> wrote:

A
>properly baked scone is ambrosaic! Muffin-and-biscuit-like
>simultaneously with currents or raisins to add another texture and
>flavor. Add Earl Gray tea and you've got a GRAND breakfast!
>
>The Ranger
>

You just destroyed it when you said Earl Grey tea...LOL.

Christine

Anthony Ferrante wrote:

> I have never had one, but I keep seeing them in cooking catalogs and they
> look sort of good to me. They seem like they could be a good breakfast
> food with coffee. Do they have a moist or dry texture? Are they good with
> butter? I see in England people will top them with clotted cream. That
> sounds good to me.

I picked up some scones from Trader Joe's last year. I have not had any
scones since, and I'd not had any before. So I can't say if these were
par, good, or bad. But I sure enjoyed them. They were
cranberry-and-something filled.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

On Jan 27, 8:27 pm, Anthony Ferrante >
wrote:
> I have never had one, but I keep seeing them in cooking catalogs and
> they look sort of good to me. They seem like they could be a good
> breakfast food with coffee. Do they have a moist or dry texture? Are
> they good with butter? I see in England people will top them with
> clotted cream. That sounds good to me.
>
> Also, if you are like me and into catalogs, check out this catalog for
> bakers. Not only does it include baking (cooking) utensils, they have
> lots of recipes throughout the catalog with pictures. And all are of
> baked goods and they look delicious! If interested, go here and on the
> left side of the page you will see a Request A Catalog link, It was
> the pics of the scones in there that got me very interested in them.
> Go he
>
> http://www.kingarthurflour.com/shop/landing.jsp?go=Home
>
> Thanks in advance for your comments.
> Anthony Ferrante

Funny you should mention scones. Looks like we're going to be snowed
in for at least the next few days... I'd been thinking about making
some in the morning. Figure we can nibble on them while we stay warm
by the woodstove & catch up on our reading. Might as well enjoy the
respite - as soon as it melts we'll be spending our days cleaning up
the carnage - we have trees & branches down everywhere.

Haven't had a problem with dry scones, but then the recipe I use isn't
exactly low fat. You could serve with butter or clotted cream, but I
just enjoy them warm with a good cup of tea - especially if they are
made with berries. Scones don't hold terribly well - like biscuits
they are best when freshly baked - and these are good.

Cream Scones

2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons butter
5-1/2 tablespoons heavy cream
2 beaten eggs
Egg white
Optional - 1/2 C Raisins, dried cranberries, or other small berries
(I'll be using frozen blueberries)

Heat oven to 400F. Sift flour, baking powder, sugar and salt into a
bowl. Cut in butter until mixture is fine and crumbly (or give it a
few quick pulses in the food processor) Combine heavy cream with eggs
from which part of white has been reserved. Add to flour mixture to
make stiff dough. Add raisins if desired.
Knead gently on a lightly floured board. Divide in half; roll out each
half into a 6 inch circle about 1 inch thick.
Cut circles in quarters, Place on ungreased baking sheet about 1 inch
apart. Brush tops with egg whites; dust with sugar. Bake for 15
minutes or until golden brown.

Nancy T

On Sun, 27 Jan 2008 22:48:52 -0700, Christine Dabney
> wrote:

>On Sun, 27 Jan 2008 21:36:17 -0800, "The Ranger"
> wrote:
>
> A
>>properly baked scone is ambrosaic! Muffin-and-biscuit-like
>>simultaneously with currents or raisins to add another texture and
>>flavor. Add Earl Gray tea and you've got a GRAND breakfast!
>>
>>The Ranger
>>
>
>You just destroyed it when you said Earl Grey tea...LOL.
>
I like Earl Grey better than any other tea, but the last batch I
bought was way over the top with the flavoring people don't like. I
could finally taste it.


--
See return address to reply by email
remove the smiley face first

Anthony Ferrante said...

> I have never had one, but I keep seeing them in cooking catalogs and
> they look sort of good to me. They seem like they could be a good
> breakfast food with coffee. Do they have a moist or dry texture? Are
> they good with butter? I see in England people will top them with
> clotted cream. That sounds good to me.
>
> Also, if you are like me and into catalogs, check out this catalog for
> bakers. Not only does it include baking (cooking) utensils, they have
> lots of recipes throughout the catalog with pictures. And all are of
> baked goods and they look delicious! If interested, go here and on the
> left side of the page you will see a Request A Catalog link, It was
> the pics of the scones in there that got me very interested in them.
> Go he
>
> http://www.kingarthurflour.com/shop/landing.jsp?go=Home
>
> Thanks in advance for your comments.
> Anthony Ferrante


We stayed at the Randolph Hotel in Oxford, England and they served tea and
scones in the lobby (??) every day at "tea time" and they were delicious!

Never made them.

http://www.randolph-hotel.com/

Andy

In article >,
Anthony Ferrante > wrote:

> I have never had one, but I keep seeing them in cooking catalogs and
> they look sort of good to me. They seem like they could be a good
> breakfast food with coffee. Do they have a moist or dry texture? Are
> they good with butter? I see in England people will top them with
> clotted cream. That sounds good to me.

Scones are very good, if you like them. The sweet scones are not very
sweet. They are drier than some baked goods. They go stale very
quickly. Do not eat them the day after they are baked, only the same
day. My wife makes them up the night before as flat circles. In the
morning she cuts them in wedges and puts them on cookie sheets,
separated, and then bakes them. She makes them for over a hundred
people sometimes. I like them with my morning coffee (I drink it
unsweetened).


> Also, if you are like me and into catalogs, check out this catalog for
> bakers. Not only does it include baking (cooking) utensils, they have
> lots of recipes throughout the catalog with pictures. And all are of
> baked goods and they look delicious! If interested, go here and on the
> left side of the page you will see a Request A Catalog link, It was
> the pics of the scones in there that got me very interested in them.
> Go he
>
> http://www.kingarthurflour.com/shop/landing.jsp?go=Home


My wife has two recipes for scones, both from this website. They have a
number of recipes for savoury scones (no sugar), but we've never tried
them.

My wife has never tried this, but she knows someone who owns a
restaurant and serves scones. She makes up a big batch, and freezes the
ones she doesn't plan to cook the next morning. The rest are wrapped in
plastic and frozen. Just thaw and cook, no need to mix up a new batch
every time.

--
Dan Abel
Petaluma, California USA

On Sun 27 Jan 2008 11:15:53p, Sqwertz told us...

> On Sun, 27 Jan 2008 23:05:55 -0600, Melba's Jammin' wrote:
>
>> Decide for yourself; find a simple recipe and give them a try. I think
>> they're rather dry inside.
>
> I've tried them about 10 times from various bakeries and they
> were all dry. Eve the savory ham, scrambled egg, and brie scones
> I used to get ~2 times a week for 52 weeks because it was the
> only thing edible on the way to work.
>
> All the other ones were even drier.
>
> -sw

IMO, scones need to be served warm to *not* be dry. Even a quick zap in
the m/w vastly improves the eating quality.

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/27(XXVII)/08(MMVIII)
*******************************************
My strength is as the strength of ten
because my code is pure.
*******************************************

On Mon 28 Jan 2008 12:50:09a, told us...

> On Sun, 27 Jan 2008 22:48:52 -0700, Christine Dabney
> > wrote:
>
>>On Sun, 27 Jan 2008 21:36:17 -0800, "The Ranger"
> wrote:
>>
>> A
>>>properly baked scone is ambrosaic! Muffin-and-biscuit-like
>>>simultaneously with currents or raisins to add another texture and
>>>flavor. Add Earl Gray tea and you've got a GRAND breakfast!
>>>
>>>The Ranger
>>>
>>
>>You just destroyed it when you said Earl Grey tea...LOL.
>>
> I like Earl Grey better than any other tea, but the last batch I
> bought was way over the top with the flavoring people don't like. I
> could finally taste it.
>
>

Earl Grey is my very favorite tea. Try ordering some from McNulty's. It's
absolutely the best I've ever tasted. Their loose tea is available in
regular and decaf, and both are delicious.

http://mcnultys.com/

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/27(XXVII)/08(MMVIII)
*******************************************
My strength is as the strength of ten
because my code is pure.
*******************************************

In article >,
Anthony Ferrante > wrote:

> I have never had one, but I keep seeing them in cooking catalogs and
> they look sort of good to me. They seem like they could be a good
> breakfast food with coffee. Do they have a moist or dry texture? Are
> they good with butter? I see in England people will top them with
> clotted cream. That sounds good to me.

No one but you can tell you if scones are any good. Name any food on the
planet and you will find many people who love it and many people who
hate it. Try a scone and decide for yourself if you like it. Many
bakeries sell scones, so just buy one and try it for yourself.

Anthony Ferrante wrote:

> I have never had one, but I keep seeing them in cooking catalogs and
> they look sort of good to me. They seem like they could be a good
> breakfast food with coffee. Do they have a moist or dry texture? Are
> they good with butter? I see in England people will top them with
> clotted cream. That sounds good to me.
>

It depends where you get them. My mother and my grandmothers often made
scones. I have made them a few times. They are great when they are fresh,
but have a short shelf life. I have bought them in a few coffee shops and
found them way sweeter than I am used to. We used to have them with
butter, or butter and jam, either strawberry or black currant.

Christine Dabney > wrote in message
news
> On Sun, 27 Jan 2008 21:36:17 -0800, "The Ranger"
> > wrote:
>> A properly baked scone is ambrosaic! Muffin-and-biscuit-like
>> simultaneously with currents or raisins to add another texture
>> and flavor. Add Earl Gray tea and you've got a GRAND
>> breakfast!
>>
> You just destroyed it when you said Earl Grey tea...LOL.

Bah! Republic of Tea produces a wonderfully balanced Earl Gray!
You will be served a cup upon your next visit!

The Ranger

Sqwertz > wrote in message
...
> I've tried them about 10 times from various bakeries
> and they were all dry. Eve the savory ham, scrambled
> egg, and brie scones I used to get ~2 times a week
> for 52 weeks because it was the only thing edible
> on the way to work.
>
> All the other ones were even drier.

That's the problem with the way most scones are made; they're
baked too long (or portioned too small which turns them into
cannon balls.) La Patisserie in Cupertino and Tres Hermonos in
Santa Clara make scone that are not-so-dry or calcium-shattering.
Those savory scones sound pretty good, though.

The Ranger

Shawn Hirn wrote:
> Name any food on the
> planet and you will find many people who love it and many people who
> hate it.


Freshly baked bread straight out of the oven.
Water when one has been exercising on the hottest day of the year.
Chocolate.


--Lia

Christine Dabney > wrote in
news
> On Sun, 27 Jan 2008 21:36:17 -0800, "The Ranger"
> > wrote:
>
> A
>>properly baked scone is ambrosaic! Muffin-and-biscuit-like
>>simultaneously with currents or raisins to add another texture and
>>flavor. Add Earl Gray tea and you've got a GRAND breakfast!
>>
>>The Ranger
>>
>
> You just destroyed it when you said Earl Grey tea...LOL.
>
> Christine



I agree there.

EG tastes like dishwater.


But......... each to his own.



--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >,
> Anthony Ferrante > wrote:
>
>> I have never had one, but I keep seeing them in cooking catalogs and
>> they look sort of good to me. They seem like they could be a good
>> breakfast food with coffee. Do they have a moist or dry texture? Are
>> they good with butter? I see in England people will top them with
>> clotted cream. That sounds good to me.
>
>>
>> Thanks in advance for your comments.
>> Anthony Ferrante
>
> Decide for yourself; find a simple recipe and give them a try. I
think
> they're rather dry inside.
>



You're cooking them wrong.




--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

"The Ranger" > wrote in news:13prp7mpqtp8v15
@corp.supernews.com:

> Sqwertz > wrote in message
> ...
>> I've tried them about 10 times from various bakeries
>> and they were all dry. Eve the savory ham, scrambled
>> egg, and brie scones I used to get ~2 times a week
>> for 52 weeks because it was the only thing edible
>> on the way to work.
>>
>> All the other ones were even drier.
>
> That's the problem with the way most scones are made; they're
> baked too long (or portioned too small which turns them into
> cannon balls.) La Patisserie in Cupertino and Tres Hermonos in
> Santa Clara make scone that are not-so-dry or calcium-shattering.
> Those savory scones sound pretty good, though.
>


Scone purists will scoff at the "savoury" arm of the family.

If you want a bloody great tasting scone, that's moist inside........



http://www.taste.com.au/recipe/view-...8&page=&mc=1#c



I've done them several times and they just *GO*....... I'm flat out
trying to grab one.

--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

PeterLucas > wrote in message
.25...
[snip]
> EG tastes like dishwater.

This from one of the progeny on England's Felony Retreat!

ObTea: Lemongrass and chamomile

The Ranger

Wayne Boatwright > wrote in
3.184:

> On Mon 28 Jan 2008 12:50:09a, told us...
>
>> On Sun, 27 Jan 2008 22:48:52 -0700, Christine Dabney
>> > wrote:
>>
>>>On Sun, 27 Jan 2008 21:36:17 -0800, "The Ranger"
> wrote:
>>>
>>> A
>>>>properly baked scone is ambrosaic! Muffin-and-biscuit-like
>>>>simultaneously with currents or raisins to add another texture and
>>>>flavor. Add Earl Gray tea and you've got a GRAND breakfast!
>>>>
>>>>The Ranger
>>>>
>>>
>>>You just destroyed it when you said Earl Grey tea...LOL.
>>>
>> I like Earl Grey better than any other tea, but the last batch I
>> bought was way over the top with the flavoring people don't like. I
>> could finally taste it.
>>
>>
>
> Earl Grey is my very favorite tea.



It's alright if you like fruity/flowery.


I like tea that tastes like tea.



--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

ntantiques > wrote in news:6cae071b-5c2a-41ca-b66f-
:

> On Jan 27, 8:27 pm, Anthony Ferrante >
> wrote:
>> I have never had one, but I keep seeing them in cooking catalogs and
>> they look sort of good to me. They seem like they could be a good
>> breakfast food with coffee. Do they have a moist or dry texture? Are
>> they good with butter? I see in England people will top them with
>> clotted cream. That sounds good to me.
>>
>> Also, if you are like me and into catalogs, check out this catalog
for
>> bakers. Not only does it include baking (cooking) utensils, they have
>> lots of recipes throughout the catalog with pictures. And all are of
>> baked goods and they look delicious! If interested, go here and on
the
>> left side of the page you will see a Request A Catalog link, It was
>> the pics of the scones in there that got me very interested in them.
>> Go he
>>
>> http://www.kingarthurflour.com/shop/landing.jsp?go=Home
>>
>> Thanks in advance for your comments.
>> Anthony Ferrante
>
> Funny you should mention scones. Looks like we're going to be snowed
> in for at least the next few days... I'd been thinking about making
> some in the morning. Figure we can nibble on them while we stay warm
> by the woodstove & catch up on our reading.



Sounds like fun........... as I sit here sweltering and waiting for the
next bushfire.




--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

"The Ranger" > wrote in
:

> PeterLucas > wrote in message
> .25...
> [snip]
>> EG tastes like dishwater.
>
> This from one of the progeny on England's Felony Retreat!



Yeah.... as soon as our ancestors were removed from the 'homeland' they all
started to develop a sense of taste.

Looks like it didn't hasppen to those left behind.


--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

The wrote on Mon, 28 Jan 2008 06:42:30 -0800:

TR> PeterLucas > wrote in message
TR> .25...
TR> [snip]
??>> EG tastes like dishwater.

TR> This from one of the progeny on England's Felony Retreat!

TR> ObTea: Lemongrass and chamomile

I did not see Peter Lucas' post but I wonder how often he has
tried drinking dishwater? :-) :-) Tho' I'd prefer coffee even
with scones, standard unflavored tea would be my preference if I
had to drink it.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Anthony Ferrante" > wrote in message
...
>I have never had one, but I keep seeing them in cooking catalogs and
> they look sort of good to me. They seem like they could be a good
> breakfast food with coffee. Do they have a moist or dry texture? Are
> they good with butter? I see in England people will top them with
> clotted cream. That sounds good to me.
>
> Also, if you are like me and into catalogs, check out this catalog for
> bakers. Not only does it include baking (cooking) utensils, they have
> lots of recipes throughout the catalog with pictures. And all are of
> baked goods and they look delicious! If interested, go here and on the
> left side of the page you will see a Request A Catalog link, It was
> the pics of the scones in there that got me very interested in them.
> Go he
>
> http://www.kingarthurflour.com/shop/landing.jsp?go=Home
>
> Thanks in advance for your comments.
> Anthony Ferrante

this is the recipe I use, makes perfect, not dry scones every time

http://www.taste.com.au/recipes/1458...termilk+scones

2 1/2 cups self-raising flour
2 tablespoons caster sugar
60g butter, chopped
1 cup buttermilk (see note)
jam and double cream, to serve

Preheat oven to 220°C. Line a flat baking tray with non-stick baking paper.
Combine flour, sugar and butter in a large bowl. Using fingertips, rub
butter into flour mixture until mixture resembles fine breadcrumbs (keep
palms facing upwards and lift flour, using fingertips to rub in butter to
form an even-textured mixture). Alternatively place in a food processor and
process using the pulse function, to prevent over-mixing. Transfer to a
mixing bowl.
Make a well in the centre. Add buttermilk, stirring with a flat-bladed
butter knife until dough almost comes together. Turn onto a lightly-floured
surface.
Knead gently (no more than 5 times) to bring dough together. Roll out until
2cm thick. Dip a 5cm round cutter into flour to prevent dough sticking. Cut
out as many scones as possible (about 9). Gently press remaining dough
together. Roll out until 2.5cm thick (scones cut from second and third
batches won't rise as high as those from the first batch, so start with
thicker dough). Cut out as many scones as possible.
Place scones 1cm apart on prepared tray. Bake for 15 to 17 minutes or until
light golden and hollow when tapped on top. Serve hot with jam and cream.

If buttermilk isn't available, use 220ml full-cream milk.
Tip: Scones are best eaten on day of baking.

"PeterLucas" > wrote in message
.25...
> "The Ranger" > wrote in
> :
>
>> PeterLucas > wrote in message
>> .25...
>> [snip]
>>> EG tastes like dishwater.
>>
>> This from one of the progeny on England's Felony Retreat!
>
>
>
> Yeah.... as soon as our ancestors were removed from the 'homeland' they
> all
> started to develop a sense of taste.
>
> Looks like it didn't hasppen to those left behind.
>
>

lol, and some of us are descendants of free settlers (ie migrants)

<bg>

On Jan 28, 12:48 am, Christine Dabney > wrote:
> On Sun, 27 Jan 2008 21:36:17 -0800, "The Ranger"
>
> > wrote:
>
> A
>
> >properly baked scone is ambrosaic! Muffin-and-biscuit-like
> >simultaneously with currents or raisins to add another texture and
> >flavor. Add Earl Gray tea and you've got a GRAND breakfast!
>
> >The Ranger
>
> You just destroyed it when you said Earl Grey tea...LOL.
>
> Christine

Right, it's definately not a breakfast tea. Now a strong cup of
Lipton's Yellow Label (loose tea not tea bags) or some Red Rose makes
the meal.
John Kane, Kingston ON Canada

On Mon 28 Jan 2008 07:44:56a, PeterLucas told us...

> Wayne Boatwright > wrote in
> 3.184:
>
>> On Mon 28 Jan 2008 12:50:09a, told us...
>>
>>> On Sun, 27 Jan 2008 22:48:52 -0700, Christine Dabney
>>> > wrote:
>>>
>>>>On Sun, 27 Jan 2008 21:36:17 -0800, "The Ranger"
> wrote:
>>>>
>>>> A
>>>>>properly baked scone is ambrosaic! Muffin-and-biscuit-like
>>>>>simultaneously with currents or raisins to add another texture and
>>>>>flavor. Add Earl Gray tea and you've got a GRAND breakfast!
>>>>>
>>>>>The Ranger
>>>>>
>>>>
>>>>You just destroyed it when you said Earl Grey tea...LOL.
>>>>
>>> I like Earl Grey better than any other tea, but the last batch I
>>> bought was way over the top with the flavoring people don't like. I
>>> could finally taste it.
>>>
>>>
>>
>> Earl Grey is my very favorite tea.
>
>
>
> It's alright if you like fruity/flowery.
>
>
> I like tea that tastes like tea.
>
>
>

Earl Grey is smoky.

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/27(XXVII)/08(MMVIII)
*******************************************
My strength is as the strength of ten
because my code is pure.
*******************************************

On Mon, 28 Jan 2008 07:36:09 -0800 (PST), John Kane
> wrote:


>Right, it's definately not a breakfast tea. Now a strong cup of
>Lipton's Yellow Label (loose tea not tea bags) or some Red Rose makes
>the meal.
>John Kane, Kingston ON Canada

Red Rose is my house tea..I buy it direct from the company, as loose
tea.

Christine

"Wayne Boatwright" > wrote in message
3.184...
> On Mon 28 Jan 2008 12:50:09a, told us...
>
>> On Sun, 27 Jan 2008 22:48:52 -0700, Christine Dabney
>> > wrote:
>>
>>>On Sun, 27 Jan 2008 21:36:17 -0800, "The Ranger"
> wrote:
>>>
>>> A
>>>>properly baked scone is ambrosaic! Muffin-and-biscuit-like
>>>>simultaneously with currents or raisins to add another texture and
>>>>flavor. Add Earl Gray tea and you've got a GRAND breakfast!
>>>>
>>>>The Ranger
>>>>
>>>
>>>You just destroyed it when you said Earl Grey tea...LOL.
>>>
>> I like Earl Grey better than any other tea, but the last batch I
>> bought was way over the top with the flavoring people don't like. I
>> could finally taste it.
>>
>>
>
> Earl Grey is my very favorite tea. Try ordering some from McNulty's.
> It's
> absolutely the best I've ever tasted. Their loose tea is available in
> regular and decaf, and both are delicious.
>
> http://mcnultys.com/
>
> --
> Wayne Boatwright
>
> *******************************************
> Date: Sunday, 01(I)/27(XXVII)/08(MMVIII)
> *******************************************
> My strength is as the strength of ten
> because my code is pure.
> *******************************************
>
>
>

When I was in college my roomie and BF and I used to call Earl Gray 'Man
Tea' since the oil of Bergamont in it smelled like men's cologne.
-ginny

Thanks for the memory, now I'll mail her a tea bag....
-g

PeterLucas > wrote in message
.25...
> "The Ranger" > wrote in
> :
>> PeterLucas > wrote in message
>> .25...
>> [snip]
>>> EG tastes like dishwater.
>>
>> This from one of the progeny on England's Felony
>> Retreat!
>>
> Yeah.... as soon as our ancestors were removed
> from the 'homeland' they all started to develop a
> sense of taste.
>
> Looks like it didn't hasppen to those left behind.

Some willingly emigrated to the Land of the Free, Home of the
Brave and developed that sense of taste you hold in such esteem.

The Ranger

James Silverton > wrote in message
news:N1mnj.3606$ZO5.2682@trnddc03...
> The wrote on Mon, 28 Jan 2008 06:42:30 -0800:
>
> TR> PeterLucas > wrote in message
> TR> .25...
> TR> [snip]
> ??>> EG tastes like dishwater.
>
> TR> This from one of the progeny on England's Felony Retreat!
>
> TR> ObTea: Lemongrass and chamomile
>
> I did not see Peter Lucas' post but I wonder how
> often he has tried drinking dishwater? :-) :-)

Must have been at least once given what he posted.

> Tho' I'd prefer coffee even with scones, standard
> unflavored tea would be my preference if I had to
> drink it.

I'd bet you'd enjoy a 10-minute steeped English/Irish Breakfast
tea, too? I don't mind strong coffee but you shouldn't be able to
stick a fork into tea and have it stand upright.

The Ranger

Christine Dabney > wrote in message
...
[snip]
> Red Rose is my house tea..
[snip]

<GAK!>

The Ranger

On Mon, 28 Jan 2008 11:53:02 GMT, Wayne Boatwright
> wrote:

>Earl Grey is my very favorite tea. Try ordering some from McNulty's. It's
>absolutely the best I've ever tasted. Their loose tea is available in
>regular and decaf, and both are delicious.
>
> http://mcnultys.com/

Thanks. What is the shipping and handling fee and how much do you
order to make it worth while?

--
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On Mon, 28 Jan 2008 10:49:06 -0500, "Virginia Tadrzynski"
> wrote:

>When I was in college my roomie and BF and I used to call Earl Gray 'Man
>Tea' since the oil of Bergamont in it smelled like men's cologne.
>-ginny
>
>Thanks for the memory, now I'll mail her a tea bag....
>-g

Usually the flavoring so light that all it does is enhance the flavor
of the tea. This time, they poured on so much that it just oily and
bitter.

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On Mon, 28 Jan 2008 15:37:00 GMT, Wayne Boatwright
> wrote:

>Earl Grey is smoky.

Smoky? Isn't that Lapsang Souchong? It's an acquired taste IMO.




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On Mon, 28 Jan 2008 07:55:14 -0800, "The Ranger"
> wrote:

>I'd bet you'd enjoy a 10-minute steeped English/Irish Breakfast
>tea, too?

Mmmmm! I take a cup with my scone, thanks.

>I don't mind strong coffee but you shouldn't be able to
>stick a fork into tea and have it stand upright.

But strong coffee (the thicker, the better) is a *must*!




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"James Silverton" > wrote in
news:N1mnj.3606$ZO5.2682@trnddc03:

> The wrote on Mon, 28 Jan 2008 06:42:30 -0800:
>
> TR> PeterLucas > wrote in message
> TR> .25...
> TR> [snip]
> ??>> EG tastes like dishwater.
>
> TR> This from one of the progeny on England's Felony Retreat!
>
> TR> ObTea: Lemongrass and chamomile
>
> I did not see Peter Lucas' post but I wonder how often he has
> tried drinking dishwater? :-) :-)


Back in the 'good ole days' of the 70's, as a young Private in the Army,
I spent my fair share of time doing "duties".


Infantry soldiers....... especially the good ones...... get in and get
the job done so's they can go back to their 'farter' and relax.

On the odd occasion that I slept in and got to the Mess Hall a little
later than the other guys who were on duty with me, I got the shitty job
of "Dixie Basher".

And believe me.......... I tasted my fair share of dishwater trying to
get that bloody job done and get the hell outta here!!


>Tho' I'd prefer coffee even
> with scones, standard unflavored tea would be my preference if I
> had to drink it.
>


Try Kwazulu..... or Russian Caravan......... or my favourite, Irish
Breakfast.



--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten