I got this recipe from The Guardian (linked from a recent article back
to this recipe from 2016) and I made it today. The scones are still
hot out of the oven, but not so hot that I couldn't sample and report
the great success of them here. My notes are included in the recipe
below.

They are a tad sweet (due to the sugar and the maple syrup) buttermilk
biscuit sort of thing. VERY rich (lots of butter, whole buttermilk)
and have quite a tender crumb. Damn tasty. Note that the type of bacon
you use could also affect the taste- mine was Nodines "double smoked"
and has a wonderful flavor. I am trying to justify having a second
scone and I think I can only avoid that by taking a nap.

I hope they freeze, because I have 3 dozen smallish delights on the
cooling rack.

Scroll down the page until you come to the recipe. It is not near the
top at all.

https://www.theguardian.com/lifeands...enchie-recipes

Maple Syrup and Smoked Bacon Scones

It is important when making this that all ingredients be fridge-cold.
Makes 30 scones

cold butter 275g

plain flour 600g (I added another70 grams)

sugar 36g

baking powder 13g

baking soda 2g

salt 1 tsp

smoked bacon 385g, diced and cooked crispy then fridge-cold (I used
225 g of ALREADY CRISP COOKED BACON. I do not know what its uncooked
weight would have been)

maple syrup 190ml, plus extra for drizzling (I used a pastry brush and
basted them, and did not drizzle)

buttermilk 255ml

egg 1, for wash (I added a tsp of water)

Cut the butter into cubes (I used a box grater to shred the butter)
and keep cold. Put all the dry ingredients in a medium bowl and rub
the cold butter until you have lumps no bigger than peas. Toss in the
cold bacon to coat with flour and break up clumps.

Stir in the liquids until a soft dough forms. Scoop out each scone
with an ice cream spoon (60g) and place on a tray lined with parchment
paper.

Brush with egg wash.

Bake at 170C/gas mark 3½ for 15 minutes, drizzle I(I used a pastry
brush) with maple syrup and bake for 4 more minutes.

On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:
> I got this recipe from The Guardian (linked from a recent article back
> to this recipe from 2016) and I made it today. The scones are still
> hot out of the oven, but not so hot that I couldn't sample and report
> the great success of them here. My notes are included in the recipe
> below.
>
> They are a tad sweet (due to the sugar and the maple syrup) buttermilk
> biscuit sort of thing. VERY rich (lots of butter, whole buttermilk)
> and have quite a tender crumb. Damn tasty. Note that the type of bacon
> you use could also affect the taste- mine was Nodines "double smoked"
> and has a wonderful flavor. I am trying to justify having a second
> scone and I think I can only avoid that by taking a nap.
>
> I hope they freeze, because I have 3 dozen smallish delights on the
> cooling rack.
>
> Scroll down the page until you come to the recipe. It is not near the
> top at all.
>
> https://www.theguardian.com/lifeands...enchie-recipes
>
> Maple Syrup and Smoked Bacon Scones
>
> It is important when making this that all ingredients be fridge-cold.
> Makes 30 scones
>
> cold butter 275g
>
> plain flour 600g (I added another70 grams)
>
> sugar 36g
>
> baking powder 13g
>
> baking soda 2g
>
> salt 1 tsp
>
> smoked bacon 385g, diced and cooked crispy then fridge-cold (I used
> 225 g of ALREADY CRISP COOKED BACON. I do not know what its uncooked
> weight would have been)
>
> maple syrup 190ml, plus extra for drizzling (I used a pastry brush and
> basted them, and did not drizzle)
>
> buttermilk 255ml
>
> egg 1, for wash (I added a tsp of water)
>
> Cut the butter into cubes (I used a box grater to shred the butter)
> and keep cold. Put all the dry ingredients in a medium bowl and rub
> the cold butter until you have lumps no bigger than peas. Toss in the
> cold bacon to coat with flour and break up clumps.
>
> Stir in the liquids until a soft dough forms. Scoop out each scone
> with an ice cream spoon (60g) and place on a tray lined with parchment
> paper.
>
> Brush with egg wash.
>
> Bake at 170C/gas mark 3½ for 15 minutes, drizzle I(I used a pastry
> brush) with maple syrup and bake for 4 more minutes.

It sounds good and I might even give it a try. Alas, I fear that I can no longer eat the same way I've been cooking and eating. It just makes me want to cry. Live it up boys, tomorrow we die!

On Thursday, April 1, 2021 at 2:32:47 PM UTC-4, dsi1 wrote:
> On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:
> > I got this recipe from The Guardian (linked from a recent article back
> > to this recipe from 2016) and I made it today. The scones are still
> > hot out of the oven, but not so hot that I couldn't sample and report
> > the great success of them here. My notes are included in the recipe
> > below.
> >
> > They are a tad sweet (due to the sugar and the maple syrup) buttermilk
> > biscuit sort of thing. VERY rich (lots of butter, whole buttermilk)
> > and have quite a tender crumb. Damn tasty. Note that the type of bacon
> > you use could also affect the taste- mine was Nodines "double smoked"
> > and has a wonderful flavor. I am trying to justify having a second
> > scone and I think I can only avoid that by taking a nap.
> >
> > I hope they freeze, because I have 3 dozen smallish delights on the
> > cooling rack.
> >
> > Scroll down the page until you come to the recipe. It is not near the
> > top at all.
> >
> > https://www.theguardian.com/lifeands...enchie-recipes
> >
> > Maple Syrup and Smoked Bacon Scones
> >
> > It is important when making this that all ingredients be fridge-cold.
> > Makes 30 scones
> >
> > cold butter 275g
> >
> > plain flour 600g (I added another70 grams)
> >
> > sugar 36g
> >
> > baking powder 13g
> >
> > baking soda 2g
> >
> > salt 1 tsp
> >
> > smoked bacon 385g, diced and cooked crispy then fridge-cold (I used
> > 225 g of ALREADY CRISP COOKED BACON. I do not know what its uncooked
> > weight would have been)
> >
> > maple syrup 190ml, plus extra for drizzling (I used a pastry brush and
> > basted them, and did not drizzle)
> >
> > buttermilk 255ml
> >
> > egg 1, for wash (I added a tsp of water)
> >
> > Cut the butter into cubes (I used a box grater to shred the butter)
> > and keep cold. Put all the dry ingredients in a medium bowl and rub
> > the cold butter until you have lumps no bigger than peas. Toss in the
> > cold bacon to coat with flour and break up clumps.
> >
> > Stir in the liquids until a soft dough forms. Scoop out each scone
> > with an ice cream spoon (60g) and place on a tray lined with parchment
> > paper.
> >
> > Brush with egg wash.
> >
> > Bake at 170C/gas mark 3½ for 15 minutes, drizzle I(I used a pastry
> > brush) with maple syrup and bake for 4 more minutes.
>
> It sounds good and I might even give it a try. Alas, I fear that I can no longer
> eat the same way I've been cooking and eating. It just makes me want to cry.
> Live it up boys, tomorrow we die!

A more mature diet isn't always a necessity?

On Thu, 1 Apr 2021 11:32:43 -0700 (PDT), dsi1 >
wrote:

>On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:

<snip how to cook a dead animal>

>It sounds good and I might even give it a try. Alas, I fear that I can no longer eat the same way I've been cooking and eating. It just makes me want to cry. Live it up boys, tomorrow we die!

Maybe all your perceived ailments stem from hypochondria and an
irrational fear of the Big Hawaiian Locust Famine.

--
The real Bruce posts with uni-berlin.de - individual.net

On Thursday, April 1, 2021 at 2:39:31 PM UTC-4, Bruce wrote:
> On Thu, 1 Apr 2021 11:32:43 -0700 (PDT), dsi1 >
> wrote:
> >On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:
> <snip how to cook a dead animal>
> >It sounds good and I might even give it a try. Alas, I fear that I can no longer eat the same way I've been cooking and eating. It just makes me want to cry. Live it up boys, tomorrow we die!
> Maybe all your perceived ailments stem from hypochondria and an
> irrational fear of the Big Hawaiian Locust Famine.

So? Flying fish, ospreys, hawks, eagles, owls and falcons. Will become fat.

On Fri, 02 Apr 2021 05:39:24 +1100, Bruce >
wrote:

>On Thu, 1 Apr 2021 11:32:43 -0700 (PDT), dsi1 >
>wrote:
>
>>On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:
>
><snip how to cook a dead animal>

You would prefer it was still alive, you pointless faggot?

On 4/1/2021 5:05 PM, Pamela wrote:
> On Fri, 02 Apr 2021 05:39:24 +1100, Bruce >
> wrote:
>
>> On Thu, 1 Apr 2021 11:32:43 -0700 (PDT), dsi1 >
>> wrote:
>>
>>> On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:
>>
>> <snip how to cook a dead animal>
>
> You would prefer it was still alive, you pointless faggot?
>

The Japanese can be evil at times. I saw one chef put a live baby
octapus into a hot oiled wok. It didn't squirm for long, that's for sure.

On Fri, 2 Apr 2021 09:50:53 -0400, Gary > wrote:

>On 4/1/2021 5:05 PM, Pamela wrote:
>> On Fri, 02 Apr 2021 05:39:24 +1100, Bruce >
>> wrote:
>>
>>> On Thu, 1 Apr 2021 11:32:43 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>> On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:
>>>
>>> <snip how to cook a dead animal>
>>
>> You would prefer it was still alive, you pointless faggot?
>>
>
>The Japanese can be evil at times. I saw one chef put a live baby
>octapus into a hot oiled wok. It didn't squirm for long, that's for sure.

Asians are not familiar with the concept of animal rights. Or human
right for that matter.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Thu, 1 Apr 2021 11:32:43 -0700 (PDT), dsi1 >
wrote:

>On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:

>> I hope they freeze, because I have 3 dozen smallish delights on the
>> cooling rack.
>>

>It sounds good and I might even give it a try. Alas, I fear that I can no longer eat the same way I've been cooking and eating. It just makes me want to cry. Live it up boys, tomorrow we die!

A group of my high school friends all wound up in NYC. When we were in
our early 20s, before marrying, moving,and having kids, we all
gathered for raucous holiday meals.

Everyone was a great cook and we'd eat ourselves silly the whole day.
One member of the group was notorious for falling asleep at the table
at the end of the big meal and we'd all get a good laugh. We all
looked like reeds.

I cannot eat like that any more. I couldn't handle it digestively or
health-wise, and I would be the size of a horse within months. I miss
the friends, though, that is for sure.

On Thursday, April 1, 2021 at 10:04:12 AM UTC-10, Boron Elgar wrote:
> On Thu, 1 Apr 2021 11:32:43 -0700 (PDT), dsi1 >
> wrote:
> >On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:
>
> >> I hope they freeze, because I have 3 dozen smallish delights on the
> >> cooling rack.
> >>
> >It sounds good and I might even give it a try. Alas, I fear that I can no longer eat the same way I've been cooking and eating. It just makes me want to cry. Live it up boys, tomorrow we die!
> A group of my high school friends all wound up in NYC. When we were in
> our early 20s, before marrying, moving,and having kids, we all
> gathered for raucous holiday meals. >
> Everyone was a great cook and we'd eat ourselves silly the whole day.
> One member of the group was notorious for falling asleep at the table
> at the end of the big meal and we'd all get a good laugh. We all
> looked like reeds.
>
> I cannot eat like that any more. I couldn't handle it digestively or
> health-wise, and I would be the size of a horse within months. I miss
> the friends, though, that is for sure.

I tend to eat high fat foods. That's got to change. I used to think that I could never eat foods in the amounts that I did when I was 20. These days, I can't even eat foods like I was 65!

On Thursday, April 1, 2021 at 4:04:12 PM UTC-4, Boron Elgar wrote:
> On Thu, 1 Apr 2021 11:32:43 -0700 (PDT), dsi1 >
> wrote:
> >On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:
>
> >> I hope they freeze, because I have 3 dozen smallish delights on the
> >> cooling rack.
> >>
> >It sounds good and I might even give it a try. Alas, I fear that I can no longer eat the same way I've been cooking and eating. It just makes me want to cry. Live it up boys, tomorrow we die!
> A group of my high school friends all wound up in NYC. When we were in
> our early 20s, before marrying, moving,and having kids, we all
> gathered for raucous holiday meals.
>
> Everyone was a great cook and we'd eat ourselves silly the whole day.
> One member of the group was notorious for falling asleep at the table
> at the end of the big meal and we'd all get a good laugh. We all
> looked like reeds.
>
> I cannot eat like that any more. I couldn't handle it digestively or
> health-wise, and I would be the size of a horse within months. I miss
> the friends, though, that is for sure.

In Hawai'i for about a year, I was like that. Only it was a devil of a lot of drinking, instead.

On Thu, 01 Apr 2021 13:46:50 -0400, Boron Elgar
> wrote:

>I got this recipe from The Guardian (linked from a recent article back
>to this recipe from 2016) and I made it today. The scones are still
>hot out of the oven, but not so hot that I couldn't sample and report
>the great success of them here. My notes are included in the recipe
>below.
>
>They are a tad sweet (due to the sugar and the maple syrup) buttermilk
>biscuit sort of thing. VERY rich (lots of butter, whole buttermilk)
>and have quite a tender crumb. Damn tasty. Note that the type of bacon
>you use could also affect the taste- mine was Nodines "double smoked"
>and has a wonderful flavor. I am trying to justify having a second
>scone and I think I can only avoid that by taking a nap.
>
>I hope they freeze, because I have 3 dozen smallish delights on the
>cooling rack.
>
>Scroll down the page until you come to the recipe. It is not near the
>top at all.
>
>https://www.theguardian.com/lifeands...enchie-recipes
>
>Maple Syrup and Smoked Bacon Scones
>
>It is important when making this that all ingredients be fridge-cold.
>Makes 30 scones
>
>cold butter 275g
>
>plain flour 600g (I added another70 grams)
>
>sugar 36g
>
>baking powder 13g
>
>baking soda 2g
>
>salt 1 tsp
>
>smoked bacon 385g, diced and cooked crispy then fridge-cold (I used
>225 g of ALREADY CRISP COOKED BACON. I do not know what its uncooked
>weight would have been)
>
>maple syrup 190ml, plus extra for drizzling (I used a pastry brush and
>basted them, and did not drizzle)
>
>buttermilk 255ml
>
>egg 1, for wash (I added a tsp of water)
>
>Cut the butter into cubes (I used a box grater to shred the butter)
>and keep cold. Put all the dry ingredients in a medium bowl and rub
>the cold butter until you have lumps no bigger than peas. Toss in the
>cold bacon to coat with flour and break up clumps.
>
>Stir in the liquids until a soft dough forms. Scoop out each scone
>with an ice cream spoon (60g) and place on a tray lined with parchment
>paper.
>
>Brush with egg wash.
>
>Bake at 170C/gas mark 3½ for 15 minutes, drizzle I(I used a pastry
>brush) with maple syrup and bake for 4 more minutes.

It sounds delicious. Thank you for tryin it for me.
Janet US

On Thu, 01 Apr 2021 13:10:28 -0600, US Janet >
wrote:

>On Thu, 01 Apr 2021 13:46:50 -0400, Boron Elgar
> wrote:
>
>>I got this recipe from The Guardian (linked from a recent article back
>>to this recipe from 2016) and I made it today. The scones are still
>>hot out of the oven, but not so hot that I couldn't sample and report
>>the great success of them here. My notes are included in the recipe
>>below.
>>
>>They are a tad sweet (due to the sugar and the maple syrup) buttermilk
>>biscuit sort of thing. VERY rich (lots of butter, whole buttermilk)
>>and have quite a tender crumb. Damn tasty. Note that the type of bacon
>>you use could also affect the taste- mine was Nodines "double smoked"
>>and has a wonderful flavor. I am trying to justify having a second
>>scone and I think I can only avoid that by taking a nap.
>>
>>I hope they freeze, because I have 3 dozen smallish delights on the
>>cooling rack.
>>
>>Scroll down the page until you come to the recipe. It is not near the
>>top at all.
>>
>>https://www.theguardian.com/lifeands...enchie-recipes
>>
>>Maple Syrup and Smoked Bacon Scones
>>
>>It is important when making this that all ingredients be fridge-cold.
>>Makes 30 scones
>>
>>cold butter 275g
>>
>>plain flour 600g (I added another70 grams)
>>
>>sugar 36g
>>
>>baking powder 13g
>>
>>baking soda 2g
>>
>>salt 1 tsp
>>
>>smoked bacon 385g, diced and cooked crispy then fridge-cold (I used
>>225 g of ALREADY CRISP COOKED BACON. I do not know what its uncooked
>>weight would have been)
>>
>>maple syrup 190ml, plus extra for drizzling (I used a pastry brush and
>>basted them, and did not drizzle)
>>
>>buttermilk 255ml
>>
>>egg 1, for wash (I added a tsp of water)
>>
>>Cut the butter into cubes (I used a box grater to shred the butter)
>>and keep cold. Put all the dry ingredients in a medium bowl and rub
>>the cold butter until you have lumps no bigger than peas. Toss in the
>>cold bacon to coat with flour and break up clumps.
>>
>>Stir in the liquids until a soft dough forms. Scoop out each scone
>>with an ice cream spoon (60g) and place on a tray lined with parchment
>>paper.
>>
>>Brush with egg wash.
>>
>>Bake at 170C/gas mark 3½ for 15 minutes, drizzle I(I used a pastry
>>brush) with maple syrup and bake for 4 more minutes.
>
>It sounds delicious. Thank you for tryin it for me.

lol

--
The real Bruce posts with uni-berlin.de - individual.net

On Thu, 01 Apr 2021 13:10:28 -0600, US Janet >
wrote:

>On Thu, 01 Apr 2021 13:46:50 -0400, Boron Elgar
> wrote:
>
>>I got this recipe from The Guardian (linked from a recent article back
>>to this recipe from 2016) and I made it today. The scones are still
>>hot out of the oven, but not so hot that I couldn't sample and report
>>the great success of them here. My notes are included in the recipe
>>below.
>>

>
>It sounds delicious. Thank you for tryin it for me.
>Janet US

Any time....any time.