On 26/02/2016 7:10 AM, Cindy Hamilton wrote:
> On Thursday, February 25, 2016 at 3:45:30 PM UTC-5, Dave Smith wrote:
>> On 2016-02-25 9:05 AM, jmcquown wrote:
>>> On 2/25/2016 7:53 AM, Julie Bove wrote:
>>
>>>> Not here they're not. Here, scones are always sweet and often have
>>>> fruit in them.
>>>
>>> Nonsense. If by "here" you mean in the US you'd still be wrong. My
>>> grandmother made scones and they were not sweet and never contained
>>> fruit. Her scones were pretty much like USian rolled biscuits.
>>
>> We often had scones when I was a kid. Sometimes they were plain and
>> sometimes they had currants or raisins in them. They were usually eaten
>> with butter and jam. 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.
>> They are also tiny. There is a seasonal tea house on the next road
>> over from us and one of their items is scones with clotted cream and jam.
>
> I've developed a theory about that, which applies more to the U.S. than
> to Canada, although our bad habits are probably moving north.
>
> U.S. scones from bakeries, coffee shops, grocery stores, etc. are
> sweetened, iced, etc. for three reasons (besides the sad U.S. preference
> for very sweet pastries):
>
> 1. So that they can be eaten on the go, or while doing something else
> such as working, surfing the web, texting, etc. Having to
> spread something on the scone would inhibit mindless eating.
>
> 2. So that the purveyor does not have to provide jam, butter,
> clotted cream, or anything else that would increase operating costs.
>
> 3. So that, when they are consumed along with oversweetened coffee
> beverages, they approach the sweetness of the coffee.
>
> Cindy Hamilton
>
English recipes for scones include plain, cheese, fruit and "rich tea"
varieties. The basic recipe is simply SR flour + milk to which cheese or
dried fruit can be added. The fancy ones for the classic cream teas can
include eggs and a modest amount of sugar.
Graham

On Fri, 26 Feb 2016 12:12:15 -0500, jmcquown >
wrote:

>On 2/26/2016 10:51 AM, Janet B wrote:
>>>
>> Getting to the heart of the matter, do UK recipes (homemade) for
>> scones contain "any" sugar at all? To my way of thinking, there is a
>> difference between having sugar in a recipe and the end product being
>> a sweet pastry.
>> Janet US
>>
>My (Scottish) grandmother's recipe contains a mere 1/2 tsp. of sugar.
>I'd hardly call them "sweet".
>
>Hannah Brown's Scones
>
>2 cups sifted flour
>1/2 tsp. soda
>1/2 tsp. cream of tartar
>1/2 tsp. salt
>1/2 tsp. sugar
>1-1/3 cup buttermilk
>
>Mix together thoroughly, then add 1-1/2 tsp. oil. Bake on a hot griddle
>at high, even heat.
>
>That's all she wrote.
>
>I remember her shaping them into triangles (I'm not sure but I don't
>remember her using a rolling pin, she likely shaped them by hand). She
>baked them on a cast iron griddle.
>
>Jill


Thanks for posting this Jill. I want to try these hot off the griddle
with Strawberry Preserves.

William

On Fri, 26 Feb 2016 11:22:38 -0000, "Ophelia" >
wrote:

>
>
> "Julie Bove" > wrote in message
> ...
> >
> > "jmcquown" > wrote in message
> > ...
> >> On 2/25/2016 7:11 PM, Julie Bove wrote:
> >>>
> >>> "jmcquown" > wrote in message
> >>> ...
> >>>> On 2/25/2016 12:54 PM, sf wrote:
> >>>>> On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
> >>>>> wrote:
> >>>>>
> >>>>>> On 2/25/2016 7:53 AM, Julie Bove wrote:
> >>>>>>>
> >>>>>>> "Ophelia" > wrote in message
> >>>>>>> ...
> >>>>>>>>
> >>>>>>>> Do you know what 'scones' are? Same thing.
> >>>>>>>
> >>>>>>> Not here they're not. Here, scones are always sweet and often have
> >>>>>>> fruit in them.
> >>>>>>
> >>>>>> Nonsense. If by "here" you mean in the US you'd still be wrong. My
> >>>>>> grandmother made scones and they were not sweet and never contained
> >>>>>> fruit. Her scones were pretty much like USian rolled biscuits.
> >>>>>>
> >>>>> Your grandmother was Scottish and called biscuits scones.
> >>>>>
> >>>> She was Scottish but she made triangular shaped rolled scones. She
> >>>> never called them biscuits.
> >>>
> >>> You missed the point.
> >>>
> >> No, you did.
> >>
> >>> These are the famous scones in this state:
> >>>
> >>> http://fisherscones.com/
> >>>
> >>> They are very sweet. I can't personally see the appeal but people go to
> >>> the fair just to get them. I tried one once. Far too sweet for my
> >>> liking.
> >>
> >> Uh huh. Where you live is not indicative of the rest of this huge
> >> country.
> >
> > I'd have you do a search of recipes but... I'll do it for ya. I looked
> > earlier today and all are sweet. Here. Knock yourself out!
> >
> > http://allrecipes.com/recipe/79470/simple-scones/
> >
> > http://www.foodnetwork.com/recipes/a...es-recipe.html
> >
> > http://www.food.com/recipe/simple-sweet-scones-66409
> >
> > Okay, this one does have savory variations.
> >
> > http://www.myrecipes.com/recipe/best-ever-scones
> >
> > http://www.tasteofhome.com/recipes/blueberry-scones
> >
> > And people here ought to love this as it used King Arthur flour:
> >
> > http://www.kingarthurflour.com/recipes/scones-recipe
> >
> > And here's a UK recipe. Calls for caster sugar.
> >
> > http://www.bbcgoodfood.com/recipes/4...-clotted-cream
> >
> > Here's a Scottish recipe and oops! It's sweet.
> >
> > http://allrecipes.com/recipe/6906/scottish-oat-scones/
> >
> > And here's another. Oops! Brown sugar.
> >
> > http://www.pillsbury.com/recipes/sco...4-9dcfe7d0802f
> >
> > Gee Jill... Perhaps you should start writing to all these people who
> > devised these recipes and tell them they are wrong!
>
> Our cheese scones don't include sugar, but they are not something I or my
> family ever bought. They were always home made.
>

Unlike American biscuits, scones come in many variations from not
sweet at all to too sweet (for some).

No sugar
https://goodfruit.wordpress.com/2010...vorite-scones/
http://delectablemusings.com/2012/04...lk-scones.html

1/3 cup sugar to 3 cups flour
http://www.realsimple.com/food-recip...at-pear-scones

Sweetness is not an issue for me in scones, but too "dry" is (American
biscuits are never too dry). I've found that yogurt is a way to
combat it and I'm going to try buttermilk next.



--

sf

On Fri, 26 Feb 2016 12:00:58 -0000, Janet > wrote:

> There's a whole world outside Bothell and the USA where "scone" does
> not mean sugar filled crap made from a packet mix coated with icing.

You're sounding suspiciously like the "no sugar" side of the corn
bread argument. My way is the best way and don't you forget it!

You might be able to find a packaged scone mix in certain stores in
certain cities, but mainly scones are not popular enough for most
grocery stores to keep a packaged scone mix on the shelf. I Google
Imaged "scone mix", but only recognized the names King Arthur (mainly
sold online) and Krusteaz (which is best known for their pancake &
waffle mix). Maybe Bisquick has a scone recipe on the back of the
box, I dunno because I don't use it and don't care enough to find out.

--

sf

On Fri, 26 Feb 2016 09:19:21 -0500, Dave Smith
> wrote:

> You may be right on all counts. Having been raised with scones as a
> regular treat, I was shocked when I got one at $tarbucks and bit into
> something that with cloying sweetness. The cream (or butter) and/or jam
> is essential because without them, scones are just bland biscuits.

I don't darken the door of a Starbucks very often in terms of decades
(once at the most in the last 10 years), but I was shocked by how much
I didn't like whatever it was I ordered to go with my "just plain"
coffee. You and I may not like them, but it's obvious that somebody
does or they wouldn't be selling at such a brisk pace.

--

sf

On Fri, 26 Feb 2016 09:19:21 -0500, Dave Smith
> wrote:

> I am unable to find the recipe for scones that I tried making years ago
> using buttermilk, lemon zest and cranberries... I think it was cranberries.

Let's talk more about this one. Were the cranberries fresh or dried
and did the recipe include egg (not something I'd consider) or not?

http://www.epicurious.com/recipes/fo...e-scones-15682
http://www.seattletimes.com/life/foo...-lemon-scones/

This one has nuts
http://www.recipe.com/buttermilk-pec...nberry-scones/

--

sf

On Fri, 26 Feb 2016 01:23:20 -0800 (PST), wrote:

> So I googled scone recipes and the top 9 hits all contain sugar. That surprised me. Suffice it to say, if you don't want sweet sone don't use sugar.
>
I Googled Buttermilk Scones and that wasn't the case, so Google has
probably learned that you search for sweet recipes.

--

sf

jmcquown wrote:
> On 2/26/2016 10:51 AM, Janet B wrote:
>>>
>> Getting to the heart of the matter, do UK recipes (homemade) for
>> scones contain "any" sugar at all? To my way of thinking, there is a
>> difference between having sugar in a recipe and the end product being
>> a sweet pastry.
>> Janet US
>>
> My (Scottish) grandmother's recipe contains a mere 1/2 tsp. of sugar.
> I'd hardly call them "sweet".
>
> Hannah Brown's Scones
>
> 2 cups sifted flour
> 1/2 tsp. soda
> 1/2 tsp. cream of tartar
> 1/2 tsp. salt
> 1/2 tsp. sugar
> 1-1/3 cup buttermilk
>
> Mix together thoroughly, then add 1-1/2 tsp. oil. Bake on a hot griddle
> at high, even heat.
>
> That's all she wrote.
>
> I remember her shaping them into triangles (I'm not sure but I don't
> remember her using a rolling pin, she likely shaped them by hand). She
> baked them on a cast iron griddle.
>
> Jill

did you see if she formed the dough into a circle and then cut wedges
to make the triangle shapes?

I made biscuits this weekend using a slightly modified JoC recipe -- they
all got gobbled up while still warm

On 2/26/2016 2:04 PM, tert in seattle wrote:
> jmcquown wrote:
>> On 2/26/2016 10:51 AM, Janet B wrote:
>>>>
>>> Getting to the heart of the matter, do UK recipes (homemade) for
>>> scones contain "any" sugar at all? To my way of thinking, there is a
>>> difference between having sugar in a recipe and the end product being
>>> a sweet pastry.
>>> Janet US
>>>
>> My (Scottish) grandmother's recipe contains a mere 1/2 tsp. of sugar.
>> I'd hardly call them "sweet".
>>
>> Hannah Brown's Scones
>>
>> 2 cups sifted flour
>> 1/2 tsp. soda
>> 1/2 tsp. cream of tartar
>> 1/2 tsp. salt
>> 1/2 tsp. sugar
>> 1-1/3 cup buttermilk
>>
>> Mix together thoroughly, then add 1-1/2 tsp. oil. Bake on a hot griddle
>> at high, even heat.
>>
>> That's all she wrote.
>>
>> I remember her shaping them into triangles (I'm not sure but I don't
>> remember her using a rolling pin, she likely shaped them by hand). She
>> baked them on a cast iron griddle.
>>
>> Jill
>
> did you see if she formed the dough into a circle and then cut wedges
> to make the triangle shapes?
>
I honestly don't recall the specifics. She likely did form it into a
circle, then used a knife to cut and form the triangles.

> I made biscuits this weekend using a slightly modified JoC recipe -- they
> all got gobbled up while still warm
>
Nobody wants cold biscuits! <G>

Jill

In article >,
says...
>
> On Fri, 26 Feb 2016 12:00:58 -0000, Janet > wrote:
>
> >In article >, says...
> >>
> >> On 2/25/2016 7:11 PM, Julie Bove wrote:
> >> >
> >> > "jmcquown" > wrote in message
> >> > ...
> >> >> On 2/25/2016 12:54 PM, sf wrote:
> >> >>> On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
> >> >>> wrote:
> >> >>>
> >> >>>> On 2/25/2016 7:53 AM, Julie Bove wrote:
> >> >>>>>
> >> >>>>> "Ophelia" > wrote in message
> >> >>>>> ...
> >> >>>>>>
> >> >>>>>> Do you know what 'scones' are? Same thing.
> >> >>>>>
> >> >>>>> Not here they're not. Here, scones are always sweet and often have
> >> >>>>> fruit in them.
> >> >>>>
> >> >>>> Nonsense. If by "here" you mean in the US you'd still be wrong. My
> >> >>>> grandmother made scones and they were not sweet and never contained
> >> >>>> fruit. Her scones were pretty much like USian rolled biscuits.
> >> >>>>
> >> >>> Your grandmother was Scottish and called biscuits scones.
> >> >>>
> >> >> She was Scottish but she made triangular shaped rolled scones. She
> >> >> never called them biscuits.
> >> >
> >> > You missed the point.
> >> >
> >> No, you did.
> >>
> >> > These are the famous scones in this state:
> >> >
> >> > http://fisherscones.com/
> >> >
> >> > They are very sweet. I can't personally see the appeal but people go to
> >> > the fair just to get them. I tried one once. Far too sweet for my liking.
> >>
> >> Uh huh. Where you live is not indicative of the rest of this huge country.
> >
> > Where Julie lives,how Julie cooks, what Julie knows about what scone
> >means in Bothell or USA is completely irrelevent.
> >
> > There's a whole world outside Bothell and the USA where "scone" does
> >not mean sugar filled crap made from a packet mix coated with icing.
> >
> > Janet UK
> >
> Getting to the heart of the matter, do UK recipes (homemade) for
> scones contain "any" sugar at all? To my way of thinking, there is a
> difference between having sugar in a recipe and the end product being
> a sweet pastry.
> Janet US

There's absolutely no sugar in recipes for savoury scones (cheese
scones, potato scones, herb scones, etc); and we don't eat those with
cream or jam. I make cheese or herb scones to go with soup, or cold ham
and pickles; and potato scones to go with bacon and eggs.

When you make US biscuits to serve with chicken or bacon, do they have
sugar in?

Talking of US recipes and tastes, I made a cream gravy today to go
with roast chicken (using up some left over buttermilk) which was a
first for us and we really liked it.

Janet UK

On 2/26/2016 1:06 PM, William wrote:
> On Fri, 26 Feb 2016 12:12:15 -0500, jmcquown >
> wrote:
>
>> On 2/26/2016 10:51 AM, Janet B wrote:
>>>>
>>> Getting to the heart of the matter, do UK recipes (homemade) for
>>> scones contain "any" sugar at all? To my way of thinking, there is a
>>> difference between having sugar in a recipe and the end product being
>>> a sweet pastry.
>>> Janet US
>>>
>> My (Scottish) grandmother's recipe contains a mere 1/2 tsp. of sugar.
>> I'd hardly call them "sweet".
>>
>> Hannah Brown's Scones
>>
>> 2 cups sifted flour
>> 1/2 tsp. soda
>> 1/2 tsp. cream of tartar
>> 1/2 tsp. salt
>> 1/2 tsp. sugar
>> 1-1/3 cup buttermilk
>>
>> Mix together thoroughly, then add 1-1/2 tsp. oil. Bake on a hot griddle
>> at high, even heat.
>>
>> That's all she wrote.
>>
>> I remember her shaping them into triangles (I'm not sure but I don't
>> remember her using a rolling pin, she likely shaped them by hand). She
>> baked them on a cast iron griddle.
>>
>> Jill
>
>
> Thanks for posting this Jill. I want to try these hot off the griddle
> with Strawberry Preserves.
>
> William
>
>
You're welcome. All this talk about scones makes me want to bake some.

Jill

On 26/02/2016 10:43 AM, Cindy Hamilton wrote:
> On Friday, February 26, 2016 at 12:34:34 PM UTC-5, graham wrote:
>> On 26/02/2016 9:02 AM, wrote:
>>> On Friday, 26 February 2016 11:24:26 UTC, Ophelia wrote:
>>>> "graham" > wrote in message
>>>> ...
>>>>> On 25/02/2016 3:13 PM, Dave Smith wrote:
>>>>>> On 2016-02-25 12:54 PM, sf wrote:
>>>>>>> On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> On 2/25/2016 7:53 AM, Julie Bove wrote:
>>>>>>>>>
>>>>>>>>> "Ophelia" > wrote in message
>>>>>>>>> ...
>>>>>>>>>>
>>>>>>>>>> Do you know what 'scones' are? Same thing.
>>>>>>>>>
>>>>>>>>> Not here they're not. Here, scones are always sweet and often have
>>>>>>>>> fruit in them.
>>>>>>>>
>>>>>>>> Nonsense. If by "here" you mean in the US you'd still be wrong. My
>>>>>>>> grandmother made scones and they were not sweet and never contained
>>>>>>>> fruit. Her scones were pretty much like USian rolled biscuits.
>>>>>>>>
>>>>>>> Your grandmother was Scottish and called biscuits scones.
>>>>>>>
>>>>>>
>>>>>> Mine was English, and she called them scones.... rhyming with "on (s)".
>>>>>>
>>>>> As did everyone in my village.
>>>>
>>>> ... and mine.
>>>>
>>> ...and us at home. The OED says 'skon' as well
>>>
>> To be fair, the OED also gives the "own" pronunciation as an alternative.
>> However, I have noticed that Canadians and USians often lengthen vowel
>> sounds and sometimes shorten others, currently, the most obvious being
>> "Eye-ran" and "Eye-rack".
>
> Not every American does that. I use a short I (almost an E) for those.
> I notice that some British newscasters say "Afgahnistan"; short A for the
> first one, a longer A (as in father) for the second one. Weirds
> me out a little bit. Seems inconsistent.
>
> I've switched to using the long O in "scone" just so people won't
> look at me like I'm defective.
>
> Cindy Hamilton
>
BBC US used to have a newsreader of (probable) Pakistani background and
she pronounced it in what was almost certainly the correct way:
"Aff-Harnistarn" , at least that is as close as I can transliterate it.
The BBC used to research pronunciations to make certain the news readers
were correct.
We all mispronounce some things, but who is to judge? At school, when we
were learning US geography, the teacher pronounced the beginning of the
word "Chicago" with the hard sound as in "chair"! And IIRC "Me-ammi":-)
Graham

In article >, says...
>
> On 26/02/2016 10:43 AM, Cindy Hamilton wrote:
> > On Friday, February 26, 2016 at 12:34:34 PM UTC-5, graham wrote:
> >> On 26/02/2016 9:02 AM, wrote:
> >>> On Friday, 26 February 2016 11:24:26 UTC, Ophelia wrote:
> >>>> "graham" > wrote in message
> >>>> ...
> >>>>> On 25/02/2016 3:13 PM, Dave Smith wrote:
> >>>>>> On 2016-02-25 12:54 PM, sf wrote:
> >>>>>>> On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
> >>>>>>> wrote:
> >>>>>>>
> >>>>>>>> On 2/25/2016 7:53 AM, Julie Bove wrote:
> >>>>>>>>>
> >>>>>>>>> "Ophelia" > wrote in message
> >>>>>>>>> ...
> >>>>>>>>>>
> >>>>>>>>>> Do you know what 'scones' are? Same thing.
> >>>>>>>>>
> >>>>>>>>> Not here they're not. Here, scones are always sweet and often have
> >>>>>>>>> fruit in them.
> >>>>>>>>
> >>>>>>>> Nonsense. If by "here" you mean in the US you'd still be wrong. My
> >>>>>>>> grandmother made scones and they were not sweet and never contained
> >>>>>>>> fruit. Her scones were pretty much like USian rolled biscuits.
> >>>>>>>>
> >>>>>>> Your grandmother was Scottish and called biscuits scones.
> >>>>>>>
> >>>>>>
> >>>>>> Mine was English, and she called them scones.... rhyming with "on (s)".
> >>>>>>
> >>>>> As did everyone in my village.
> >>>>
> >>>> ... and mine.
> >>>>
> >>> ...and us at home. The OED says 'skon' as well
> >>>
> >> To be fair, the OED also gives the "own" pronunciation as an alternative.
> >> However, I have noticed that Canadians and USians often lengthen vowel
> >> sounds and sometimes shorten others, currently, the most obvious being
> >> "Eye-ran" and "Eye-rack".
> >
> > Not every American does that. I use a short I (almost an E) for those.
> > I notice that some British newscasters say "Afgahnistan"; short A for the
> > first one, a longer A (as in father) for the second one. Weirds
> > me out a little bit. Seems inconsistent.
> >
> > I've switched to using the long O in "scone" just so people won't
> > look at me like I'm defective.
> >
> > Cindy Hamilton
> >
> BBC US used to have a newsreader of (probable) Pakistani background and
> she pronounced it in what was almost certainly the correct way:
> "Aff-Harnistarn" , at least that is as close as I can transliterate it.
> The BBC used to research pronunciations to make certain the news readers
> were correct.
> We all mispronounce some things, but who is to judge? At school, when we
> were learning US geography, the teacher pronounced the beginning of the
> word "Chicago" with the hard sound as in "chair"! And IIRC "Me-ammi":-)
> Graham

sh, don't mention Arkansas

Janet UK

On Friday, February 26, 2016 at 2:56:46 PM UTC-5, Janet wrote:
> In article >, says...
> >
> > On 26/02/2016 10:43 AM, Cindy Hamilton wrote:
> > > On Friday, February 26, 2016 at 12:34:34 PM UTC-5, graham wrote:
> > >> On 26/02/2016 9:02 AM, wrote:
> > >>> On Friday, 26 February 2016 11:24:26 UTC, Ophelia wrote:
> > >>>> "graham" > wrote in message
> > >>>> ...
> > >>>>> On 25/02/2016 3:13 PM, Dave Smith wrote:
> > >>>>>> On 2016-02-25 12:54 PM, sf wrote:
> > >>>>>>> On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
> > >>>>>>> wrote:
> > >>>>>>>
> > >>>>>>>> On 2/25/2016 7:53 AM, Julie Bove wrote:
> > >>>>>>>>>
> > >>>>>>>>> "Ophelia" > wrote in message
> > >>>>>>>>> ...
> > >>>>>>>>>>
> > >>>>>>>>>> Do you know what 'scones' are? Same thing.
> > >>>>>>>>>
> > >>>>>>>>> Not here they're not. Here, scones are always sweet and often have
> > >>>>>>>>> fruit in them.
> > >>>>>>>>
> > >>>>>>>> Nonsense. If by "here" you mean in the US you'd still be wrong. My
> > >>>>>>>> grandmother made scones and they were not sweet and never contained
> > >>>>>>>> fruit. Her scones were pretty much like USian rolled biscuits.
> > >>>>>>>>
> > >>>>>>> Your grandmother was Scottish and called biscuits scones.
> > >>>>>>>
> > >>>>>>
> > >>>>>> Mine was English, and she called them scones.... rhyming with "on (s)".
> > >>>>>>
> > >>>>> As did everyone in my village.
> > >>>>
> > >>>> ... and mine.
> > >>>>
> > >>> ...and us at home. The OED says 'skon' as well
> > >>>
> > >> To be fair, the OED also gives the "own" pronunciation as an alternative.
> > >> However, I have noticed that Canadians and USians often lengthen vowel
> > >> sounds and sometimes shorten others, currently, the most obvious being
> > >> "Eye-ran" and "Eye-rack".
> > >
> > > Not every American does that. I use a short I (almost an E) for those.
> > > I notice that some British newscasters say "Afgahnistan"; short A for the
> > > first one, a longer A (as in father) for the second one. Weirds
> > > me out a little bit. Seems inconsistent.
> > >
> > > I've switched to using the long O in "scone" just so people won't
> > > look at me like I'm defective.
> > >
> > > Cindy Hamilton
> > >
> > BBC US used to have a newsreader of (probable) Pakistani background and
> > she pronounced it in what was almost certainly the correct way:
> > "Aff-Harnistarn" , at least that is as close as I can transliterate it.
> > The BBC used to research pronunciations to make certain the news readers
> > were correct.
> > We all mispronounce some things, but who is to judge? At school, when we
> > were learning US geography, the teacher pronounced the beginning of the
> > word "Chicago" with the hard sound as in "chair"! And IIRC "Me-ammi":-)
> > Graham
>
> sh, don't mention Arkansas

Blame the French. <http://www.etymonline.com/index.php?term=Kansas>

I believe we also have them to thank for Mackinac being pronounced
Mackinaw.

Cindy Hamilton

"sf" > wrote in message
...
> On Fri, 26 Feb 2016 09:19:21 -0500, Dave Smith
> > wrote:
>
>> You may be right on all counts. Having been raised with scones as a
>> regular treat, I was shocked when I got one at $tarbucks and bit into
>> something that with cloying sweetness. The cream (or butter) and/or jam
>> is essential because without them, scones are just bland biscuits.
>
> I don't darken the door of a Starbucks very often in terms of decades
> (once at the most in the last 10 years), but I was shocked by how much
> I didn't like whatever it was I ordered to go with my "just plain"
> coffee. You and I may not like them, but it's obvious that somebody
> does or they wouldn't be selling at such a brisk pace.

Only recently did I find a tea that I liked there. They started serving
different kinds. I can't remember what kind I got but it was weak and not
burned tasting. Even the bottled water they have tastes bad to me.

"jmcquown" > wrote in message
...
> On 2/26/2016 7:11 AM, Julie Bove wrote:
>>
>> "Janet" > wrote in message
>> t...
>>> In article >, says...
>>>>
>>>> On 2/25/2016 7:11 PM, Julie Bove wrote:
>>>> >
>>>> > "jmcquown" > wrote in message
>>>> > ...
>>>> >> On 2/25/2016 12:54 PM, sf wrote:
>>>> >>> On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown
>>>> >>> >
>>>> >>> wrote:
>>>> >>>
>>>> >>>> On 2/25/2016 7:53 AM, Julie Bove wrote:
>>>> >>>>>
>>>> >>>>> "Ophelia" > wrote in message
>>>> >>>>> ...
>>>> >>>>>>
>>>> >>>>>> Do you know what 'scones' are? Same thing.
>>>> >>>>>
>>>> >>>>> Not here they're not. Here, scones are always sweet and often
>>>> have
>>>> >>>>> fruit in them.
>>>> >>>>
>>>> >>>> Nonsense. If by "here" you mean in the US you'd still be
>>>> wrong. My
>>>> >>>> grandmother made scones and they were not sweet and never
>>>> >>>> contained
>>>> >>>> fruit. Her scones were pretty much like USian rolled biscuits.
>>>> >>>>
>>>> >>> Your grandmother was Scottish and called biscuits scones.
>>>> >>>
>>>> >> She was Scottish but she made triangular shaped rolled scones. She
>>>> >> never called them biscuits.
>>>> >
>>>> > You missed the point.
>>>> >
>>>> No, you did.
>>>>
>>>> > These are the famous scones in this state:
>>>> >
>>>> > http://fisherscones.com/
>>>> >
>>>> > They are very sweet. I can't personally see the appeal but people
>>>> go > to
>>>> > the fair just to get them. I tried one once. Far too sweet for my
>>>> > liking.
>>>>
>>>> Uh huh. Where you live is not indicative of the rest of this huge
>>>> country.
>>>
>>> Where Julie lives,how Julie cooks, what Julie knows about what scone
>>> means in Bothell or USA is completely irrelevent.
>>>
>>> There's a whole world outside Bothell and the USA where "scone" does
>>> not mean sugar filled crap made from a packet mix coated with icing.
>>
>> That could be. But if you go to any store here and buy a scone, I can
>> pretty well guarantee you that it will be sweet.
>
> Point is, my grandmother made scones from scratch. No one was talking
> about store-bought scones.

Actually, a lot of us were talking about those.

"Janet" > wrote in message
t...
> In article >,
> says...
>>
>> On Fri, 26 Feb 2016 12:00:58 -0000, Janet > wrote:
>>
>> >In article >, says...
>> >>
>> >> On 2/25/2016 7:11 PM, Julie Bove wrote:
>> >> >
>> >> > "jmcquown" > wrote in message
>> >> > ...
>> >> >> On 2/25/2016 12:54 PM, sf wrote:
>> >> >>> On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown
>> >> >>> >
>> >> >>> wrote:
>> >> >>>
>> >> >>>> On 2/25/2016 7:53 AM, Julie Bove wrote:
>> >> >>>>>
>> >> >>>>> "Ophelia" > wrote in message
>> >> >>>>> ...
>> >> >>>>>>
>> >> >>>>>> Do you know what 'scones' are? Same thing.
>> >> >>>>>
>> >> >>>>> Not here they're not. Here, scones are always sweet and often
>> >> >>>>> have
>> >> >>>>> fruit in them.
>> >> >>>>
>> >> >>>> Nonsense. If by "here" you mean in the US you'd still be wrong.
>> >> >>>> My
>> >> >>>> grandmother made scones and they were not sweet and never
>> >> >>>> contained
>> >> >>>> fruit. Her scones were pretty much like USian rolled biscuits.
>> >> >>>>
>> >> >>> Your grandmother was Scottish and called biscuits scones.
>> >> >>>
>> >> >> She was Scottish but she made triangular shaped rolled scones. She
>> >> >> never called them biscuits.
>> >> >
>> >> > You missed the point.
>> >> >
>> >> No, you did.
>> >>
>> >> > These are the famous scones in this state:
>> >> >
>> >> > http://fisherscones.com/
>> >> >
>> >> > They are very sweet. I can't personally see the appeal but people
>> >> > go to
>> >> > the fair just to get them. I tried one once. Far too sweet for my
>> >> > liking.
>> >>
>> >> Uh huh. Where you live is not indicative of the rest of this huge
>> >> country.
>> >
>> > Where Julie lives,how Julie cooks, what Julie knows about what scone
>> >means in Bothell or USA is completely irrelevent.
>> >
>> > There's a whole world outside Bothell and the USA where "scone" does
>> >not mean sugar filled crap made from a packet mix coated with icing.
>> >
>> > Janet UK
>> >
>> Getting to the heart of the matter, do UK recipes (homemade) for
>> scones contain "any" sugar at all? To my way of thinking, there is a
>> difference between having sugar in a recipe and the end product being
>> a sweet pastry.
>> Janet US
>
> There's absolutely no sugar in recipes for savoury scones (cheese
> scones, potato scones, herb scones, etc); and we don't eat those with
> cream or jam. I make cheese or herb scones to go with soup, or cold ham
> and pickles; and potato scones to go with bacon and eggs.
>
> When you make US biscuits to serve with chicken or bacon, do they have
> sugar in?

Biscuits to serve with bacon? That's a new one to me. They are usually
served with sausage. Either with a sausage gravy or a small patty inside
like a sandwich. And never sugar. Only sugar on top of tea biscuits.
There may be some recipes that have it inside but I've not seen any.

I was unpleasantly surprised when I had to cook gluten free that all of the
gluten free biscuit mixes and recipes were sickly sweet.
>
> Talking of US recipes and tastes, I made a cream gravy today to go
> with roast chicken (using up some left over buttermilk) which was a
> first for us and we really liked it.
>
> Janet UK
>
>
>
>
>

"graham" > wrote in message
news
> On 26/02/2016 9:02 AM, wrote:
>> On Friday, 26 February 2016 11:24:26 UTC, Ophelia wrote:
>>> "graham" > wrote in message
>>> ...
>>>> On 25/02/2016 3:13 PM, Dave Smith wrote:
>>>>> On 2016-02-25 12:54 PM, sf wrote:
>>>>>> On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
>>>>>> wrote:
>>>>>>
>>>>>>> On 2/25/2016 7:53 AM, Julie Bove wrote:
>>>>>>>>
>>>>>>>> "Ophelia" > wrote in message
>>>>>>>> ...
>>>>>>>>>
>>>>>>>>> Do you know what 'scones' are? Same thing.
>>>>>>>>
>>>>>>>> Not here they're not. Here, scones are always sweet and often have
>>>>>>>> fruit in them.
>>>>>>>
>>>>>>> Nonsense. If by "here" you mean in the US you'd still be wrong. My
>>>>>>> grandmother made scones and they were not sweet and never contained
>>>>>>> fruit. Her scones were pretty much like USian rolled biscuits.
>>>>>>>
>>>>>> Your grandmother was Scottish and called biscuits scones.
>>>>>>
>>>>>
>>>>> Mine was English, and she called them scones.... rhyming with "on
>>>>> (s)".
>>>>>
>>>> As did everyone in my village.
>>>
>>> ... and mine.
>>>
>> ...and us at home. The OED says 'skon' as well
>>
> To be fair, the OED also gives the "own" pronunciation as an alternative.
> However, I have noticed that Canadians and USians often lengthen vowel
> sounds and sometimes shorten others, currently, the most obvious being
> "Eye-ran" and "Eye-rack".
> Graham

We don't pronounce those words that way here. They are "Ee-ron" and
"Ee-rock".

On Fri, 26 Feb 2016 19:29:59 -0000, Janet > wrote:

>In article >,
says...
snip
>> >
>> Getting to the heart of the matter, do UK recipes (homemade) for
>> scones contain "any" sugar at all? To my way of thinking, there is a
>> difference between having sugar in a recipe and the end product being
>> a sweet pastry.
>> Janet US
>
> There's absolutely no sugar in recipes for savoury scones (cheese
>scones, potato scones, herb scones, etc); and we don't eat those with
>cream or jam. I make cheese or herb scones to go with soup, or cold ham
>and pickles; and potato scones to go with bacon and eggs.
>
> When you make US biscuits to serve with chicken or bacon, do they have
>sugar in?
>
> Talking of US recipes and tastes, I made a cream gravy today to go
>with roast chicken (using up some left over buttermilk) which was a
>first for us and we really liked it.
>
> Janet UK

I think that makes sense for most of us here. No sugar in the savory.
I can't tell you about biscuits. I just don't like them and don't
make any kind of quick bread. I just don't like the mouth feel. I
think that biscuits have no flavor at all, that's why you use honey,
jam and butter with them.
Janet US

"sf" > wrote in message
...
> On Fri, 26 Feb 2016 11:22:38 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>> >
>> > "jmcquown" > wrote in message
>> > ...
>> >> On 2/25/2016 7:11 PM, Julie Bove wrote:
>> >>>
>> >>> "jmcquown" > wrote in message
>> >>> ...
>> >>>> On 2/25/2016 12:54 PM, sf wrote:
>> >>>>> On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown
>> >>>>> >
>> >>>>> wrote:
>> >>>>>
>> >>>>>> On 2/25/2016 7:53 AM, Julie Bove wrote:
>> >>>>>>>
>> >>>>>>> "Ophelia" > wrote in message
>> >>>>>>> ...
>> >>>>>>>>
>> >>>>>>>> Do you know what 'scones' are? Same thing.
>> >>>>>>>
>> >>>>>>> Not here they're not. Here, scones are always sweet and often
>> >>>>>>> have
>> >>>>>>> fruit in them.
>> >>>>>>
>> >>>>>> Nonsense. If by "here" you mean in the US you'd still be wrong.
>> >>>>>> My
>> >>>>>> grandmother made scones and they were not sweet and never
>> >>>>>> contained
>> >>>>>> fruit. Her scones were pretty much like USian rolled biscuits.
>> >>>>>>
>> >>>>> Your grandmother was Scottish and called biscuits scones.
>> >>>>>
>> >>>> She was Scottish but she made triangular shaped rolled scones. She
>> >>>> never called them biscuits.
>> >>>
>> >>> You missed the point.
>> >>>
>> >> No, you did.
>> >>
>> >>> These are the famous scones in this state:
>> >>>
>> >>> http://fisherscones.com/
>> >>>
>> >>> They are very sweet. I can't personally see the appeal but people go
>> >>> to
>> >>> the fair just to get them. I tried one once. Far too sweet for my
>> >>> liking.
>> >>
>> >> Uh huh. Where you live is not indicative of the rest of this huge
>> >> country.
>> >
>> > I'd have you do a search of recipes but... I'll do it for ya. I
>> > looked
>> > earlier today and all are sweet. Here. Knock yourself out!
>> >
>> > http://allrecipes.com/recipe/79470/simple-scones/
>> >
>> > http://www.foodnetwork.com/recipes/a...es-recipe.html
>> >
>> > http://www.food.com/recipe/simple-sweet-scones-66409
>> >
>> > Okay, this one does have savory variations.
>> >
>> > http://www.myrecipes.com/recipe/best-ever-scones
>> >
>> > http://www.tasteofhome.com/recipes/blueberry-scones
>> >
>> > And people here ought to love this as it used King Arthur flour:
>> >
>> > http://www.kingarthurflour.com/recipes/scones-recipe
>> >
>> > And here's a UK recipe. Calls for caster sugar.
>> >
>> > http://www.bbcgoodfood.com/recipes/4...-clotted-cream
>> >
>> > Here's a Scottish recipe and oops! It's sweet.
>> >
>> > http://allrecipes.com/recipe/6906/scottish-oat-scones/
>> >
>> > And here's another. Oops! Brown sugar.
>> >
>> > http://www.pillsbury.com/recipes/sco...4-9dcfe7d0802f
>> >
>> > Gee Jill... Perhaps you should start writing to all these people who
>> > devised these recipes and tell them they are wrong!
>>
>> Our cheese scones don't include sugar, but they are not something I or my
>> family ever bought. They were always home made.
>>
>
> Unlike American biscuits, scones come in many variations from not
> sweet at all to too sweet (for some).
>
> No sugar
> https://goodfruit.wordpress.com/2010...vorite-scones/
> http://delectablemusings.com/2012/04...lk-scones.html
>
> 1/3 cup sugar to 3 cups flour
> http://www.realsimple.com/food-recip...at-pear-scones
>
> Sweetness is not an issue for me in scones, but too "dry" is (American
> biscuits are never too dry). I've found that yogurt is a way to
> combat it and I'm going to try buttermilk next.

Oh, sf, you never had my mom's biscuits! Although they were not so much dry
inside, she left so much flour on the outsides of them that my brother began
complaining about them. Said something about them dehydrating his lips.
And it was true. Each time you took a bite, you had to wipe the flour off
of your mouth. This led me to making drop biscuits. No chance of excess
flour there. Not that mine had excess. They didn't. But it was far easier
to drop than roll and cut.

"sf" > wrote in message
...
> On Fri, 26 Feb 2016 12:00:58 -0000, Janet > wrote:
>
>> There's a whole world outside Bothell and the USA where "scone" does
>> not mean sugar filled crap made from a packet mix coated with icing.
>
> You're sounding suspiciously like the "no sugar" side of the corn
> bread argument. My way is the best way and don't you forget it!
>
> You might be able to find a packaged scone mix in certain stores in
> certain cities, but mainly scones are not popular enough for most
> grocery stores to keep a packaged scone mix on the shelf. I Google
> Imaged "scone mix", but only recognized the names King Arthur (mainly
> sold online) and Krusteaz (which is best known for their pancake &
> waffle mix). Maybe Bisquick has a scone recipe on the back of the
> box, I dunno because I don't use it and don't care enough to find out.

That is not true here as I'm sure tert in Seattle can attest. Fisher scones
are a *very* big deal! Used to be that you could only get them at the
Puyallup fair. People looked forward to them as a yearly treat and some
went back to the fair daily just to get a scone. I tried a bite of one
once. Really did not care for it at all and couldn't see what the big deal
was.

But now they are selling the mix for those as well as some other mixes.
Almost every store sells their mix.

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.

Jill

On 2016-02-26 1:43 PM, sf wrote:
> On Fri, 26 Feb 2016 09:19:21 -0500, Dave Smith
> > wrote:
>
>> I am unable to find the recipe for scones that I tried making years ago
>> using buttermilk, lemon zest and cranberries... I think it was cranberries.
>
> Let's talk more about this one. Were the cranberries fresh or dried
> and did the recipe include egg (not something I'd consider) or not?
>
> http://www.epicurious.com/recipes/fo...e-scones-15682
> http://www.seattletimes.com/life/foo...-lemon-scones/

I am inclined to think it is more along the lines of the second one. I
remember that it baking soda, which is typically used with buttermilk.
I can't be sure about the dried cranberries because they may not even
have been available years ago when I tried that recipe, which was pre
internet days.




> This one has nuts
> http://www.recipe.com/buttermilk-pec...nberry-scones/

Nuts just aren't right for a scone. ... IMO

On Fri, 26 Feb 2016 10:34:40 -0700, graham > wrote:

> >
> To be fair, the OED also gives the "own" pronunciation as an alternative.
> However, I have noticed that Canadians and USians often lengthen vowel
> sounds and sometimes shorten others, currently, the most obvious being
> "Eye-ran" and "Eye-rack".

I have observed that Eye pronunciation thing is a Southern/Texas
military-ism (where they migrated to and their numbers influenced
local area speak) more than anything else.

--

sf

On Friday, February 26, 2016 at 3:45:42 PM UTC-5, Julie Bove wrote:
> "Janet" > wrote in message

> > When you make US biscuits to serve with chicken or bacon, do they have
> > sugar in?

Pay no attention to Julie. I'm confident that millions of biscuits
have been served with bacon.

I found a bunch of recipes for biscuits with bacon in them. I
hardly think that would have occurred to anyone had they not
been eating biscuits with bacon alongside.

Cindy Hamilton

> Biscuits to serve with bacon? That's a new one to me. They are usually
> served with sausage. Either with a sausage gravy or a small patty inside
> like a sandwich. And never sugar. Only sugar on top of tea biscuits.
> There may be some recipes that have it inside but I've not seen any.

On Friday, February 26, 2016 at 3:50:58 PM UTC-5, Janet B wrote:
> On Fri, 26 Feb 2016 19:29:59 -0000, Janet > wrote:
>
> >In article >,
> says...
> snip
> >> >
> >> Getting to the heart of the matter, do UK recipes (homemade) for
> >> scones contain "any" sugar at all? To my way of thinking, there is a
> >> difference between having sugar in a recipe and the end product being
> >> a sweet pastry.
> >> Janet US
> >
> > There's absolutely no sugar in recipes for savoury scones (cheese
> >scones, potato scones, herb scones, etc); and we don't eat those with
> >cream or jam. I make cheese or herb scones to go with soup, or cold ham
> >and pickles; and potato scones to go with bacon and eggs.
> >
> > When you make US biscuits to serve with chicken or bacon, do they have
> >sugar in?
> >
> > Talking of US recipes and tastes, I made a cream gravy today to go
> >with roast chicken (using up some left over buttermilk) which was a
> >first for us and we really liked it.
> >
> > Janet UK
>
> I think that makes sense for most of us here. No sugar in the savory.
> I can't tell you about biscuits. I just don't like them and don't
> make any kind of quick bread. I just don't like the mouth feel. I
> think that biscuits have no flavor at all, that's why you use honey,
> jam and butter with them.
> Janet US

That's why I make biscuits with butter instead of vegetable shortening.

Cindy Hamilton

On 2016-02-26 1:44 PM, sf wrote:
> On Fri, 26 Feb 2016 01:23:20 -0800 (PST), wrote:
>
>> So I googled scone recipes and the top 9 hits all contain sugar. That surprised me. Suffice it to say, if you don't want sweet sone don't use sugar.
>>
> I Googled Buttermilk Scones and that wasn't the case, so Google has
> probably learned that you search for sweet recipes.
>

I tried it and looked only at the first three recipes. The first one had
1/3 cup of sugar, the second one had 2 Tbsp sugar and the third had none.

On 2016-02-24 12:03 PM, notbob wrote:
> On 2016-02-24, Dave Smith > wrote:
>
>> I am one of those who has mentioned having a hard time finding
>> tapioca.
>
> I've sed it before and I'll say it again. Try a health food store!

I don't remember you saying it before but I appreciate you repeating it.
I tried the health food store in town. They didn't have any. I had to go
to the mall to do some banking and there is a health food store next to
the bank. I usually avoid it because it is expensive, but..... it is 50%
of the health food stores within 15 miles. They had the small pearls.
I would have preferred the larger pearl..... not the big balls, but
these will do. Surprisingly, they were quite a bit cheaper than the
small pearl tapioca at the Asian stores.

On 2016-02-26 3:50 PM, Janet B wrote:

> I think that makes sense for most of us here. No sugar in the savory.
> I can't tell you about biscuits. I just don't like them and don't
> make any kind of quick bread. I just don't like the mouth feel. I
> think that biscuits have no flavor at all, that's why you use honey,
> jam and butter with them.
>

The biscuits I make (Better Homes and Gardens recipe) has one or two tsp
of sugar to two cups flour, not enough to make them sweet. I sometimes
make them to eat with stew, but they are more often made for breakfast
as vehicle for butter and jam.

On 2016-02-26 4:10 PM, jmcquown wrote:
> 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.
>

Too funny Jill.

Cindy Hamilton > wrote:
> On Friday, February 26, 2016 at 3:45:42 PM UTC-5, Julie Bove wrote:
>> "Janet" > wrote in message
>
>>> When you make US biscuits to serve with chicken or bacon, do they have
>>> sugar in?
>
> Pay no attention to Julie. I'm confident that millions of biscuits
> have been served with bacon.
>
> I found a bunch of recipes for biscuits with bacon in them. I
> hardly think that would have occurred to anyone had they not
> been eating biscuits with bacon alongside.
>
> Cindy Hamilton
>
Even McDonald's serves a bacon, egg and cheese biscuit.

--
jinx the minx

On 2/26/2016 5:52 PM, jinx the minx wrote:
> Even McDonald's serves a bacon, egg and cheese biscuit.
>
Come to think of it, I've seen ads for those.

Jill

"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?

On 2/24/2016 7:53 AM, jmcquown wrote:
>
> I hate the way stores move things around all the time. I know why they
> do it, but it's annoying. It's no wonder I don't like shopping for
> food. I just want to buy what is on my list, get in, get out and go home.

I don't have the energy or the back to go looking for things anymore.
I've gone back to peadpod grocery delivery, at least for this week.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Friday, February 26, 2016 at 4:07:13 PM UTC-7, Julie Bove wrote:
> "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?

Sorry Julie, but you should get out more. That combo along with eggs is known to most of North America.

On Fri, 26 Feb 2016 12:19:41 -0800 (PST), Cindy Hamilton
> wrote:

> On Friday, February 26, 2016 at 2:56:46 PM UTC-5, Janet wrote:
> > In article >, says...
> > >
> > > We all mispronounce some things, but who is to judge? At school, when we
> > > were learning US geography, the teacher pronounced the beginning of the
> > > word "Chicago" with the hard sound as in "chair"! And IIRC "Me-ammi":-)
> > > Graham
> >
> > sh, don't mention Arkansas
>
> Blame the French. <http://www.etymonline.com/index.php?term=Kansas>
>
> I believe we also have them to thank for Mackinac being pronounced
> Mackinaw.
>
There are a myriad of towns and place names in New England that are
spelled one way and pronounced another.


--

sf

On 2016-02-26 6:36 PM, sf wrote:
> On Fri, 26 Feb 2016 12:19:41 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Friday, February 26, 2016 at 2:56:46 PM UTC-5, Janet wrote:
>>> In article >, says...
>>>>
>>>> We all mispronounce some things, but who is to judge? At school, when we
>>>> were learning US geography, the teacher pronounced the beginning of the
>>>> word "Chicago" with the hard sound as in "chair"! And IIRC "Me-ammi":-)
>>>> Graham
>>>
>>> sh, don't mention Arkansas
>>
>> Blame the French. <http://www.etymonline.com/index.php?term=Kansas>
>>
>> I believe we also have them to thank for Mackinac being pronounced
>> Mackinaw.
>>
> There are a myriad of towns and place names in New England that are
> spelled one way and pronounced another.
>
>

Bawber, which I thought would be Bar Harbor.

On 2/26/2016 6:29 PM, Roy wrote:
> On Friday, February 26, 2016 at 4:07:13 PM UTC-7, Julie Bove wrote:
>> "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?
>
> Sorry Julie, but you should get out more. That combo along with eggs is known to most of North America.
>
Exactly, Roy. You don't have to live in the south to have bacon and
eggs and a biscuit. (I'm not even talking about a "biscuit sandwich".)
I suppose she's never heard of hash browned potatoes to go along with
bacon and eggs, either. Of course she won't/can't eat those things so
really, the point is moot.

Jill

On 2/26/2016 6:36 PM, sf wrote:
> On Fri, 26 Feb 2016 12:19:41 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Friday, February 26, 2016 at 2:56:46 PM UTC-5, Janet wrote:
>>> In article >, says...
>>>>
>>>> We all mispronounce some things, but who is to judge? At school, when we
>>>> were learning US geography, the teacher pronounced the beginning of the
>>>> word "Chicago" with the hard sound as in "chair"! And IIRC "Me-ammi":-)
>>>> Graham
>>>
>>> sh, don't mention Arkansas
>>
>> Blame the French. <http://www.etymonline.com/index.php?term=Kansas>
>>
>> I believe we also have them to thank for Mackinac being pronounced
>> Mackinaw.
>>
> There are a myriad of towns and place names in New England that are
> spelled one way and pronounced another.
>
>
You mean like Waltham, Massachusetts?

Jill

On 2/26/2016 6:26 PM, Cheryl wrote:
> On 2/24/2016 7:53 AM, jmcquown wrote:
>>
>> I hate the way stores move things around all the time. I know why they
>> do it, but it's annoying. It's no wonder I don't like shopping for
>> food. I just want to buy what is on my list, get in, get out and go
>> home.
>
> I don't have the energy or the back to go looking for things anymore.
> I've gone back to peadpod grocery delivery, at least for this week.
>
I'm sorry to hear that, Cheryl. Feel better!

Jill