I have said before that I like Thomas' English Muffins but their price
is on the steep side: $4.19 the last time I looked. However, today I
came across a more local brand, Schmidt of Baltimore's Olde Tyme English
Muffins. They were selling for $1.50 a package and I can't tell the
difference in taste or texture from Thomas'. I guess Thomas has the name.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

James Silverton wrote:
>
> I have said before that I like Thomas' English Muffins but their price
> is on the steep side: $4.19 the last time I looked. However, today I
> came across a more local brand, Schmidt of Baltimore's Olde Tyme English
> Muffins. They were selling for $1.50 a package and I can't tell the
> difference in taste or texture from Thomas'. I guess Thomas has the name.

If you can find them in your area, Bay's english muffins are far better
than Thomas' and more authentic.

On 2/8/2013 3:46 PM, Pete C. wrote:
> James Silverton wrote:
>> I have said before that I like Thomas' English Muffins but their price
>> is on the steep side: $4.19 the last time I looked. However, today I
>> came across a more local brand, Schmidt of Baltimore's Olde Tyme English
>> Muffins. They were selling for $1.50 a package and I can't tell the
>> difference in taste or texture from Thomas'. I guess Thomas has the name.
> If you can find them in your area, Bay's english muffins are far better
> than Thomas' and more authentic.
Thanks; worth knowing but I've yet to see them!

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"James Silverton" > wrote in message
...
> On 2/8/2013 3:46 PM, Pete C. wrote:
>> James Silverton wrote:
>>> I have said before that I like Thomas' English Muffins but their price
>>> is on the steep side: $4.19 the last time I looked. However, today I
>>> came across a more local brand, Schmidt of Baltimore's Olde Tyme English
>>> Muffins. They were selling for $1.50 a package and I can't tell the
>>> difference in taste or texture from Thomas'. I guess Thomas has the
>>> name.
>> If you can find them in your area, Bay's english muffins are far better
>> than Thomas' and more authentic.
> Thanks; worth knowing but I've yet to see them!

When you find them they will be refrigerated and worth the search.

pavane

James Silverton wrote:
>
> On 2/8/2013 3:46 PM, Pete C. wrote:
> > James Silverton wrote:
> >> I have said before that I like Thomas' English Muffins but their price
> >> is on the steep side: $4.19 the last time I looked. However, today I
> >> came across a more local brand, Schmidt of Baltimore's Olde Tyme English
> >> Muffins. They were selling for $1.50 a package and I can't tell the
> >> difference in taste or texture from Thomas'. I guess Thomas has the name.
> > If you can find them in your area, Bay's english muffins are far better
> > than Thomas' and more authentic.

> Thanks; worth knowing but I've yet to see them!

A key thing is to look in the correct area for them. Unlike Thomas',
Bay's are in the refrigerated case usually near the eggs and butter.

On Fri, 8 Feb 2013 16:40:40 -0500, "pavane" > wrote:

>
>
> "James Silverton" > wrote in message
> ...
> > On 2/8/2013 3:46 PM, Pete C. wrote:
> >> James Silverton wrote:
> >>> I have said before that I like Thomas' English Muffins but their price
> >>> is on the steep side: $4.19 the last time I looked. However, today I
> >>> came across a more local brand, Schmidt of Baltimore's Olde Tyme English
> >>> Muffins. They were selling for $1.50 a package and I can't tell the
> >>> difference in taste or texture from Thomas'. I guess Thomas has the
> >>> name.
> >> If you can find them in your area, Bay's english muffins are far better
> >> than Thomas' and more authentic.
> > Thanks; worth knowing but I've yet to see them!
>
> When you find them they will be refrigerated and worth the search.
>
I think that's the brand I see in the refrigerator section at my
store, over the eggs... unfortunately, I don't remember it being $1.50
a package. It's just as expensive as Thomas's or maybe more, at least
goes on sale quite often.


--
Food is an important part of a balanced diet.

sf wrote:
>
> On Fri, 8 Feb 2013 16:40:40 -0500, "pavane" > wrote:
>
> >
> >
> > "James Silverton" > wrote in message
> > ...
> > > On 2/8/2013 3:46 PM, Pete C. wrote:
> > >> James Silverton wrote:
> > >>> I have said before that I like Thomas' English Muffins but their price
> > >>> is on the steep side: $4.19 the last time I looked. However, today I
> > >>> came across a more local brand, Schmidt of Baltimore's Olde Tyme English
> > >>> Muffins. They were selling for $1.50 a package and I can't tell the
> > >>> difference in taste or texture from Thomas'. I guess Thomas has the
> > >>> name.
> > >> If you can find them in your area, Bay's english muffins are far better
> > >> than Thomas' and more authentic.
> > > Thanks; worth knowing but I've yet to see them!
> >
> > When you find them they will be refrigerated and worth the search.
> >
> I think that's the brand I see in the refrigerator section at my
> store, over the eggs... unfortunately, I don't remember it being $1.50
> a package. It's just as expensive as Thomas's or maybe more, at least
> goes on sale quite often.

I didn't say it was cheaper, just better and more authentic. If you're
going to spend the extra, you should get a better product, not one that
compares the same as the $1.50 bargain brand.

James Silverton wrote:
>
> I have said before that I like Thomas' English Muffins but their price
> is on the steep side: $4.19 the last time I looked.

I also like the Thomas English Muffins and they are normally about that
price. I wait until a sale of buy one get one free.

I checked with the Warden and she say we buy only Oroweat Whole Wheat version. That one do not kill folks with high fructose corn syrup etc. Know its great for Tubby Toast.

bigwheel wrote:
>
> Pete C.;1811746 Wrote:
> > If you can find them in your area, Bay's english muffins are far better
> > than Thomas' and more authentic.
>
> I checked with the Warden and she say we buy only Oroweat Whole Wheat
> version. That one do not kill folks with high fructose corn syrup etc.
> Know its great for Tubby Toast.
>
> --
> bigwheel

No HFCS or other crap in Bay's english muffins.
http://www.bays.com/muffins.html

On Fri, 08 Feb 2013 15:33:41 -0500, James Silverton
> wrote:

>I have said before that I like Thomas' English Muffins but their price
>is on the steep side: $4.19 the last time I looked. However, today I
>came across a more local brand, Schmidt of Baltimore's Olde Tyme English
>Muffins. They were selling for $1.50 a package and I can't tell the
>difference in taste or texture from Thomas'. I guess Thomas has the name.

If you found an equal for a better price, great, support that company.
OTOH, I've never paid more than about $2 to $2.25 for Thomas. I wait
for a sale or get them at WalMart for 2 bucks.

Now that I'm persuaded that baking our own bread is worth it, I've been
tempted to give making English muffins a try. Lots of recipes here but are
there any special bits I need to know? Polly

James Silverton wrote:
> I have said before that I like Thomas' English Muffins but their price
> is on the steep side: $4.19 the last time I looked. However, today I
> came across a more local brand, Schmidt of Baltimore's Olde Tyme
> English Muffins. They were selling for $1.50 a package and I can't
> tell the difference in taste or texture from Thomas'. I guess Thomas
> has the name.

Holy cow! We don't buy English muffins and I don't know what brand we buy
when we do but we pay around 99 cents a package for them. I used to eat
them frequently. I never noticed a difference between the brands. I always
went for the ones that were the cheapest.

On Fri, 8 Feb 2013 22:59:59 -0600, "Polly Esther"
> wrote:

>Now that I'm persuaded that baking our own bread is worth it, I've been
>tempted to give making English muffins a try. Lots of recipes here but are
>there any special bits I need to know? Polly

I never [I shouldn't have said 'never'- should I?] have any trouble
with bread recipes.

I've tried English muffins a half dozen times and prefer Friehoffer's
or Thomas' to any of my attempt's. [same goes for crumpets-- just
taste like second rate English muffins to me-- I've never had a *real*
one, though]

Might be the recipes-- might be my technique- might be the
griddle/ovens that the pro's use.

I'd bake a nice ciabatta instead. [or the easy rustic rolls I did this
week]

Jim

On 2/8/2013 8:24 PM, bigwheel wrote:
> Pete C.;1811746 Wrote:
>> If you can find them in your area, Bay's english muffins are far better
>> than Thomas' and more authentic.
>
> I checked with the Warden and she say we buy only Oroweat Whole Wheat
> version. That one do not kill folks with high fructose corn syrup etc.
> Know its great for Tubby Toast.
>
>

Heh. In the 1980's I bought some Oroweat hamburger buns, figuring okay,
whole wheat, gotta be better! Higher in fiber and all that. Too bad I
didn't read the ingredients before I got the package home. That extra
fiber was wood pulp.

http://tinyurl.com/aysjsab

Jill

Wow thanks for that tip. She is at the store now so I just called her and told her not to buy those Oroweats any more. She is going back to Thomas's which she used to buy. I have her also looking at the Bays. She is now nagging because all the bread has mono triglycerides..canola oil and other nasty additives. Now the Queen has good crumpets if yall ever get over there for Tea.

On Feb 8, 11:59*pm, "Polly Esther" > wrote:
> Now that I'm persuaded that baking our own bread is worth it, I've been
> tempted to give making English muffins a try. *Lots of recipes here but are
> there any special bits I need to know? *Polly

I have tried several times and ended up with OK results taste-wise,
but not ever getting the "nooks and crannies" texture I like.

I came across this site. Seems logical. I plan to follow her advice
next try.

http://sherylcanter.com/wordpress/20...-and-crannies/

--
Silvar Beitel

On Sat, 9 Feb 2013 15:25:56 -0800 (PST), Silvar Beitel
> wrote:

>On Feb 8, 11:59*pm, "Polly Esther" > wrote:
>> Now that I'm persuaded that baking our own bread is worth it, I've been
>> tempted to give making English muffins a try. *Lots of recipes here but are
>> there any special bits I need to know? *Polly
>
>I have tried several times and ended up with OK results taste-wise,
>but not ever getting the "nooks and crannies" texture I like.

You have to fork em.

On 2/9/2013 8:04 AM, jmcquown wrote:
> On 2/8/2013 8:24 PM, bigwheel wrote:
>> Pete C.;1811746 Wrote:
>>> If you can find them in your area, Bay's english muffins are far
>>> better
>>> than Thomas' and more authentic.
>>
>> I checked with the Warden and she say we buy only Oroweat Whole Wheat
>> version. That one do not kill folks with high fructose corn syrup etc.
>> Know its great for Tubby Toast.
>>
>>
>
> Heh. In the 1980's I bought some Oroweat hamburger buns, figuring okay,
> whole wheat, gotta be better! Higher in fiber and all that. Too bad I
> didn't read the ingredients before I got the package home. That extra
> fiber was wood pulp.
>
> http://tinyurl.com/aysjsab
>
> Jill
>

I never knew about that newspaper archive. Thanks!

On Feb 8, 12:46*pm, "Pete C." > wrote:
> James Silverton wrote:
>
> > I have said before that I like Thomas' English Muffins but their price
> > is on the steep side: $4.19 the last time I looked. However, today I
> > came across a more local brand, Schmidt of Baltimore's Olde Tyme English
> > Muffins. They were selling for $1.50 a package and I can't tell the
> > difference in taste or texture from Thomas'. I guess Thomas has the name.
>
> If you can find them in your area, Bay's english muffins are far better
> than Thomas' and more authentic.

Ok, I saw those today and bought them because of your recommendation.

On Sat, 09 Feb 2013 19:06:19 -0800, The Other Guy
> wrote:

>On Sat, 9 Feb 2013 22:04:59 +0000, bigwheel
> wrote:
>
>>
>>'jmcquown
>>Heh. In the 1980's I bought some Oroweat hamburger buns, figuring okay,
>>whole wheat, gotta be better! Higher in fiber and all that. Too bad I
>>didn't read the ingredients before I got the package home. That extra
>>fiber was wood pulp.


>
>On their website, here's the ingredients for hamburger buns and their
>English muffins, and NO mention of wood pulp, and I SERIOUSLY DOUBT
>that that was EVER an ingredient in any of their products!!
>
>(hamburger buns)
>100% Whole Wheat: Ingredients

Why would you doubt it? She said it was in the 80's and that was
about the time that fiber (wood pulp) was being used by many bakeries
in their products. Trends come and go with that sort of thing.

Not just bread. Look at some of the items listed here
http://www.thestreet.com/story/11012...d-so-good.html


Is it really bad for you? These people think so.
http://www.naturalhealth365.com/food...wood-pulp.html

In article >,
Ed Pawlowski > wrote:


> Not just bread. Look at some of the items listed here
> http://www.thestreet.com/story/11012...ver-tasted-so-
> good.html

So I eat wood? I'd eat horse if I could find it. Wait... wood/horse.
Trojan horse! Don't click on that link! It's a trojan horse :-o

> Is it really bad for you? These people think so.
> http://www.naturalhealth365.com/food...wood-pulp.html

Gee, I wonder if those people have any skin in the game. I'm a cynic
with good reason and a holistic one at that.

leo

"Jim Elbrecht" > wrote in message
...
> On Fri, 8 Feb 2013 22:59:59 -0600, "Polly Esther"
> > wrote:
>
>>Now that I'm persuaded that baking our own bread is worth it, I've been
>>tempted to give making English muffins a try. Lots of recipes here but
>>are
>>there any special bits I need to know? Polly
>
> I never [I shouldn't have said 'never'- should I?] have any trouble
> with bread recipes.
>
> I've tried English muffins a half dozen times and prefer Friehoffer's
> or Thomas' to any of my attempt's. [same goes for crumpets-- just
> taste like second rate English muffins to me-- I've never had a *real*
> one, though]
>
> Might be the recipes-- might be my technique- might be the
> griddle/ovens that the pro's use.
>
> I'd bake a nice ciabatta instead. [or the easy rustic rolls I did this
> week]
>
> Jim

The only breads I have had trouble with were the gluten free ones and only
because I couldn't use egg or dairy. Not even sure they need dairy but they
do need egg for lightness. Gluten has a lot of properties to it than just
the taste. And it's hard to recreate.

On 2/9/2013 10:52 PM, Ed Pawlowski wrote:
> On Sat, 09 Feb 2013 19:06:19 -0800, The Other Guy
> > wrote:
>
>> On Sat, 9 Feb 2013 22:04:59 +0000, bigwheel
>> > wrote:
>>
>>>
>>> 'jmcquown
>>> Heh. In the 1980's I bought some Oroweat hamburger buns, figuring okay,
>>> whole wheat, gotta be better! Higher in fiber and all that. Too bad I
>>> didn't read the ingredients before I got the package home. That extra
>>> fiber was wood pulp.
>
>
>>
>> On their website, here's the ingredients for hamburger buns and their
>> English muffins, and NO mention of wood pulp, and I SERIOUSLY DOUBT
>> that that was EVER an ingredient in any of their products!!
>>
>> (hamburger buns)
>> 100% Whole Wheat: Ingredients
>
> Why would you doubt it? She said it was in the 80's and that was
> about the time that fiber (wood pulp) was being used by many bakeries
> in their products. Trends come and go with that sort of thing.
>
I even attached a link to an article from 1985 about wood pulp in bread.
(It came up when I searched Oroweat wood pulp, just to refresh my memory.)

http://tinyurl.com/aysjsab

> Not just bread. Look at some of the items listed here
> http://www.thestreet.com/story/11012...d-so-good.html
>
>
> Is it really bad for you? These people think so.
> http://www.naturalhealth365.com/food...wood-pulp.html
>