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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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 |
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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 |
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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! |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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. ******************************************* |
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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. ******************************************* |
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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. |
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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. |
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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 |
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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 |
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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 |
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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 |
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"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 |
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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 |
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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 |
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"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 |
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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 |
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![]() "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. |
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![]() "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> |
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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 |
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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. ******************************************* |
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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 |
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![]() "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 |
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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 |
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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 |
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Christine Dabney > wrote in message
... [snip] > Red Rose is my house tea.. [snip] <GAK!> The Ranger |
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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? -- See return address to reply by email remove the smiley face first |
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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. -- See return address to reply by email remove the smiley face first |
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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. ![]() -- See return address to reply by email remove the smiley face first |
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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*! ![]() -- See return address to reply by email remove the smiley face first |
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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 |
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