"Andy" <q> wrote

> "Nancy Young" > wrote

>> Seems to me after all this time they'd have figured
>> out a way to fork split them so that the halves are just
>> a teensy bit more even, not like 70/30?

> Write them. It's mad science. Has been for decades.
>
>

(laugh) But then what kind of nonsense could I amuse myself
with? I need lopsided breakfast bread.

nancy

In article >,
"Nancy Young" > wrote:

> "Andy" <q> wrote
>
> > "Nancy Young" > wrote
>
> >> Seems to me after all this time they'd have figured
> >> out a way to fork split them so that the halves are just
> >> a teensy bit more even, not like 70/30?
>
> > Write them. It's mad science. Has been for decades.
> >
> >
>
> (laugh) But then what kind of nonsense could I amuse myself
> with? I need lopsided breakfast bread.
>
> nancy
>
>

But generally when you send complaints to a company, they send you
coupons...... ;-)

Got some free cat food that way! <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> "Nancy Young" > wrote:
>
> > "Andy" <q> wrote
> >
> > > "Nancy Young" > wrote
> >
> > >> Seems to me after all this time they'd have figured
> > >> out a way to fork split them so that the halves are just
> > >> a teensy bit more even, not like 70/30?
> >
> > > Write them. It's mad science. Has been for decades.
> > >
> > >
> >
> > (laugh) But then what kind of nonsense could I amuse myself
> > with? I need lopsided breakfast bread.
> >
> > nancy
> >
> >
>
> But generally when you send complaints to a company, they send you
> coupons...... ;-)
>
> Got some free cat food that way! <lol>

Generally when you give a product compliments you get twice as many
coupons.

Sheldon wrote:
> OmManiPadmeOmelet wrote:
>
>>In article >,
>> "Nancy Young" > wrote:
>>
>>
>>>"Andy" <q> wrote
>>>
>>>
>>>>"Nancy Young" > wrote
>>>
>>>>>Seems to me after all this time they'd have figured
>>>>>out a way to fork split them so that the halves are just
>>>>>a teensy bit more even, not like 70/30?
>>>
>>>>Write them. It's mad science. Has been for decades.
>>>>
>>>>
>>>
>>>(laugh) But then what kind of nonsense could I amuse myself
>>>with? I need lopsided breakfast bread.
>>>
>>>nancy
>>>
>>>
>>
>>But generally when you send complaints to a company, they send you
>>coupons...... ;-)
>>
>>Got some free cat food that way! <lol>
>
>
> Generally when you give a product compliments you get twice as many
> coupons.
>

hey, you oculd try both and get lots of coupons

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "Nancy Young" > wrote:
> >
> > > "Andy" <q> wrote
> > >
> > > > "Nancy Young" > wrote
> > >
> > > >> Seems to me after all this time they'd have figured
> > > >> out a way to fork split them so that the halves are just
> > > >> a teensy bit more even, not like 70/30?
> > >
> > > > Write them. It's mad science. Has been for decades.
> > > >
> > > >
> > >
> > > (laugh) But then what kind of nonsense could I amuse myself
> > > with? I need lopsided breakfast bread.
> > >
> > > nancy
> > >
> > >
> >
> > But generally when you send complaints to a company, they send you
> > coupons...... ;-)
> >
> > Got some free cat food that way! <lol>
>
> Generally when you give a product compliments you get twice as many
> coupons.
>

Hmmmmm... Might have to try that.

Orchid was dying. Granted, she is 16 years old but 1/2 siamese.
Three trips to the vet, no joy. Gave her Pen' injections as needed but
she still ended up a snotty nose fur covered skeleton. :-( This started
about a year ago.

We generally feed Purina dry food and Friskies canned since they like
it. Most of the cats are healthy, a couple are fat.

Orchid has a passion for Tuna, so I started offering her 9 lives "tuna
select". A dark tuna with egg bits, and protected her from the other
cats when she ate so she could eat all she wanted.

Over the past couple of months, she has improved and is actually putting
on weight! :-) She is now strong enough again to jump up into her
"protected" feeding area, and is getting the strength to meow again. She
was so weak, she had lost her voice.

Even her backbone is nearly covered again. Her mother lived to be nearly
19 so maybe she will make it to that age now. Her sister, Athena, does
not even look geriatric and is still going strong.

Appears that 9 lives canned is far superior to Friskies. We will
probably be switching the entire gang over to it now.

If I tell this story to 9 lives, think they will send me coupons???? ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article .com>,
> "Sheldon" > wrote:
>
>
> Appears that 9 lives canned is far superior to Friskies. We will
> probably be switching the entire gang over to it now.
>
> If I tell this story to 9 lives, think they will send me coupons???? ;-)
> --
> Om.

Really!?!?!?! If this is true, I'm switching cat foods!!!!!!!!!!!!!

kili

In article >,
"kilikini" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article .com>,
> > "Sheldon" > wrote:
> >
> >
> > Appears that 9 lives canned is far superior to Friskies. We will
> > probably be switching the entire gang over to it now.
> >
> > If I tell this story to 9 lives, think they will send me coupons???? ;-)
> > --
> > Om.
>
> Really!?!?!?! If this is true, I'm switching cat foods!!!!!!!!!!!!!
>
> kili
>
>

This story is 100% true. :-)

9 lives Tuna Select brought Orchid back from the edge of death!

The other cats have done just fine on Friskies, but Orchid was
chronically sick. Whatever was in that seemed to really help her.

It's nice to see her not so pitiful and hollow-eyed now.
There was literally almost nothing left of her but bones and fur.

I want to see if 9 lives comes in the larger "dog food" sized cans
instead of just the little flat ones. We use the larger cans of friskies
and feed 6 cans per day for the entire gang, plus free-fed Purina
kibbles.

Orchid was too ill to eat dry food. We fed her canned 2 to 3 times per
day, all she was willing to eat.

Still do...
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> "kilikini" > wrote:
>
>
>>"OmManiPadmeOmelet" > wrote in message
...
>>
>>>In article .com>,
>>> "Sheldon" > wrote:
>>>
>>>
>>>Appears that 9 lives canned is far superior to Friskies. We will
>>>probably be switching the entire gang over to it now.
>>>
>>>If I tell this story to 9 lives, think they will send me coupons???? ;-)
>>>--
>>>Om.
>>
>>Really!?!?!?! If this is true, I'm switching cat foods!!!!!!!!!!!!!
>>
>>kili
>>
>>
>
>
> This story is 100% true. :-)
>
> 9 lives Tuna Select brought Orchid back from the edge of death!
>
> The other cats have done just fine on Friskies, but Orchid was
> chronically sick. Whatever was in that seemed to really help her.
>
> It's nice to see her not so pitiful and hollow-eyed now.
> There was literally almost nothing left of her but bones and fur.
>
> I want to see if 9 lives comes in the larger "dog food" sized cans
> instead of just the little flat ones. We use the larger cans of friskies
> and feed 6 cans per day for the entire gang, plus free-fed Purina
> kibbles.
>
> Orchid was too ill to eat dry food. We fed her canned 2 to 3 times per
> day, all she was willing to eat.
>
> Still do...

Anybody else have cats that like a fresh green salad?

Once i was sitting on the floor to watch a t.v. special and cutting up
veggies for salad (all neat and tidy with cutting board and newspapers
on the carpet) when "Sasha" after calmly but intently watching me cut
up the veggies reached out and tentatively grabbed a chunk of green
pepper. Pull it over to herself when i did not object and gobbled it up.

Since then i always feed me cats lettuce, green pepper and whatever
other fresh veggies i have on hand. Diced and added to room temperature
rice with oat bran added and all mixed up and dressed with a bit of meat
stock. They get the occasional raw chicken gizzards but not often, a
real treat for them that they inevitably have to 'kill', pounce on, play
with etc. etc. before they get around to eating it.

Of course anytime i am making a large amount of meat they get their
share. "Asparagus" is adorable but not to bright and takes her cue from
Sasha, who always knows, sometimes i think before i do, when i intend to
make a meat loaf.

One time i was making meat loaf for a dinner with guests and i was
pressed for time and was intently focused on cooking and did not pay
attention to Sasha waiting patently for her raw ball of ground meat. I
was just about to stick it in the oven when i realized, saw the most
joyous look of immanent expectation....how could i let her down?

So i took a couple of tablespoons of the seasoned meat loaf mix and
rolled it into a ball and gave it to her.

She had never had 'seasoned' meat loaf mix before and at first it was if
i had served her a bad meal, she gave me such a look! And IMO actually
sulked for a few minutes. Then seeing she was getting no real response
from her sulking she went back and investigated the raw, but seasoned
meat ball, and after a few licks and sniffs, and a bit of nudging about
with the paw, gobbled it right up.

Course probly my favourite anecdote about Sasha is the one where i am so
pressed for time early in the morning that i wash the bottom pot part of
the pressure cooker and sit it on the floor for a minute while i do
something else that leads to something other and then out the door and
gone all day and come home to a kitty sleeping soundly in the bottom of
the pressure cooker, an ordinary, stove top pressure cooker, curled up
into a tight little ball and cosily snoozing away.

I have a big heavy old glass american punch bowl (early 1900' pressed
glass) on top of a built in cabinet, i thought me cats were real
acrobats for the longest time, routinely i would find one of them in the
punch bowl snoozing away, obviously having had to jump almost 6 feet
across from the top of the fridge to the top shelf the bowl is on.

Then one day i was making a pot of stock and heard a noise behind me,
turned around and looked up and the kitty was strolling calmly across
the top of the window between the fridge and the cabinet, i uttered
enough of a slight gasp to cause her to pause, almost unconcernedly, and
give me a look of concern about me, an, "you o.k." kind of look from the
cat who then proceeded primly to the fridge and jumped down about 1 foot
and from there to a counter top and then the floor. With a very
distinct request for food i was making (a fish stock).

The more i think about it the more anecdotes that come to mind.
So ill stop now.
---
JL

Nancy Young wrote:
> "Andy" <q> wrote
>
>>"Nancy Young" > wrote
>
>>>Seems to me after all this time they'd have figured
>>>out a way to fork split them so that the halves are just
>>>a teensy bit more even, not like 70/30?
>
>>Write them. It's mad science. Has been for decades.
>>
>
> (laugh) But then what kind of nonsense could I amuse myself
> with? I need lopsided breakfast bread.

If you make your own, you could cut them vertically and just imagine how
much fun that would be. A column I wrote back in the last century about
them. And a variant that's utterly decadent. Enjoy.

Pastorio
-----------------------------
English muffins explained
I never had an English muffin in England. At least, not one I
recognized. I did have crumpets, though and they seemed like distant
cousins to what I had had in this country. I liked theirs better.
Think about this for a minute. What is bread like when it’s been in a
package for a week or more? Right. At least starting to get stale, what
with all the magical chemistry going on inside the plastic wrap. Same
for the muffins. They are not, how you say, at the peak of flavor and
texture.
English muffins are a kind of yeast bread and they should prove to be
fairly easy. There are two distinct techniques for shaping English
muffins. Take your choice. And we’ll look at a variation that produces
the most luxuriously sensuous texture you’ve ever seen in a baked product.
And we’ll see about crumpets. What are crumpets, anyway? We’ll see
that, too.
To bake them, you’ll need a griddle and I prefer cast iron. Even heat
is the most important question and however you get there is fine.
We’re going to make a sponge and let it rise until it collapses by
itself. Whoa, Bob. How about a little explanation of the technical
terms? Right. Mix everything together holding back part of the flour so
that the resulting batter is thickly liquid. That’s a sponge. While it
rises, big bubbles form and it looks like, all together now, a sponge.
You thought this was going to be hard.
Since it’s thinner than the usual bread dough, it will rise for a while
and then simply collapse under its own weight. Then we’ll put the rest
of the flour in. In answer to the question of that fellow over there, I
don’t know if it can be started in a bread machine.
ENGLISH MUFFINS
Makes about a dozen 4-inch or a dozen and a half 3-inch muffins
1/8 cup warm water to dissolve yeast (105 - 120 degrees)
1 packet dry yeast (or equivalent in other forms)
1 cup water, room temperature
1/2 cup scalded milk, cooled to about 120 degrees
1 tablespoon sugar
1 teaspoon salt
4 cups all-purpose flour
3 tablespoons butter at room temp
extra flour or cornmeal
extra butter
In a bowl large enough to handle the risen dough (maybe 4 quarts or so),
combine water and yeast, stir and let dissolve for a couple minutes. Add
water, milk, sugar and salt to yeast. Gradually add half of the flour
and mix well. Cover and put aside until the sponge has risen and
collapsed, at least an hour and up to two hours. Mix in the soft butter
then add the rest of the flour and mix in well. Here’s where the two
different methods of shaping the muffins comes in.
Shaping with rings: Muffin rings (or flan rings or tuna fish cans or
cat food cans or whatever) or any other kind of metal rings have been
traditional in shaping the muffins. They’re metal rings about two inches
tall and look like cans with both ends open. Grease the rings and put
them on prepared cookie sheets for the final rising. The cookie sheets
may be greased or floured or have a thin layer of corn meal on them to
keep the muffin dough from sticking. Put rounds of dough in them that
fit snugly against the sides from 1/2 to 3/4 inch deep. Let them rise
until they’re doubled.
Shaping without rings: On a floured board, shape the dough into a sheet
about 1/2 inch deep. Use a well-floured rolling pin and work gently. Cut
the dough into 3- or 4-inch circles and put on prepared cookie sheets to
rise until doubled.
To bake the muffins: When the muffins are fully risen, heat a buttered
griddle until hot but not smoking. Gently slide a spatula under the
muffins and put them on the griddle. Remove the rings. Turn muffins once
after the first side is a light-medium brown. That’s it.
*The impossibly smooth variant is, of course, based on fat. I sometimes
make English Muffins using cream instead of the water and milk called
for in the recipe. When you toast and eat them, they don’t need butter.*
Split the muffins for toasting with a scallop-bladed knife or use two
forks back to back. The former gives you nice even surfaces to butter
(or jelly). The latter gives you the famous "nooks and crannies" of
advertising fame a few years back. Your call.
Crumpets are like English muffins except they’re different. To the
above recipe, add another cup of milk at the beginning, maybe a cup and
1/8 to get a more liquid batter. You have to use the rings because the
dough will be more loose. Otherwise, it’s the same technique. The
texture of the crumpets will be denser and the crumb will be smaller and
more elegant. Marmalade seems to be made for crumpets.

"Bob (this one)" > wrote in message
...
> Nancy Young wrote:
> > "Andy" <q> wrote
> >
> >>"Nancy Young" > wrote
> >
> >>>Seems to me after all this time they'd have figured
> >>>out a way to fork split them so that the halves are just
> >>>a teensy bit more even, not like 70/30?
> >
> >>Write them. It's mad science. Has been for decades.
> >>
> >
> > (laugh) But then what kind of nonsense could I amuse myself
> > with? I need lopsided breakfast bread.
>
> If you make your own, you could cut them vertically and just imagine how
> much fun that would be. A column I wrote back in the last century about
> them. And a variant that's utterly decadent. Enjoy.
>
> Pastorio
> -----------------------------
> English muffins explained
> I never had an English muffin in England. At least, not one I
> recognized. I did have crumpets, though and they seemed like distant
> cousins to what I had had in this country. I liked theirs better.
> Think about this for a minute. What is bread like when it’s been in a
> package for a week or more? Right. At least starting to get stale, what
> with all the magical chemistry going on inside the plastic wrap. Same
> for the muffins. They are not, how you say, at the peak of flavor and
> texture.
> English muffins are a kind of yeast bread and they should prove to be
> fairly easy. There are two distinct techniques for shaping English
> muffins. Take your choice. And we’ll look at a variation that produces
> the most luxuriously sensuous texture you’ve ever seen in a baked product.
> And we’ll see about crumpets. What are crumpets, anyway? We’ll see
> that, too.
> To bake them, you’ll need a griddle and I prefer cast iron. Even heat
> is the most important question and however you get there is fine.
> We’re going to make a sponge and let it rise until it collapses by
> itself. Whoa, Bob. How about a little explanation of the technical
> terms? Right. Mix everything together holding back part of the flour so
> that the resulting batter is thickly liquid. That’s a sponge. While it
> rises, big bubbles form and it looks like, all together now, a sponge.
> You thought this was going to be hard.
> Since it’s thinner than the usual bread dough, it will rise for a while
> and then simply collapse under its own weight. Then we’ll put the rest
> of the flour in. In answer to the question of that fellow over there, I
> don’t know if it can be started in a bread machine.
> ENGLISH MUFFINS
> Makes about a dozen 4-inch or a dozen and a half 3-inch muffins
> 1/8 cup warm water to dissolve yeast (105 - 120 degrees)
> 1 packet dry yeast (or equivalent in other forms)
> 1 cup water, room temperature
> 1/2 cup scalded milk, cooled to about 120 degrees
> 1 tablespoon sugar
> 1 teaspoon salt
> 4 cups all-purpose flour
> 3 tablespoons butter at room temp
> extra flour or cornmeal
> extra butter
> In a bowl large enough to handle the risen dough (maybe 4 quarts or so),
> combine water and yeast, stir and let dissolve for a couple minutes. Add
> water, milk, sugar and salt to yeast. Gradually add half of the flour
> and mix well. Cover and put aside until the sponge has risen and
> collapsed, at least an hour and up to two hours. Mix in the soft butter
> then add the rest of the flour and mix in well. Here’s where the two
> different methods of shaping the muffins comes in.
> Shaping with rings: Muffin rings (or flan rings or tuna fish cans or
> cat food cans or whatever) or any other kind of metal rings have been
> traditional in shaping the muffins. They’re metal rings about two inches
> tall and look like cans with both ends open. Grease the rings and put
> them on prepared cookie sheets for the final rising. The cookie sheets
> may be greased or floured or have a thin layer of corn meal on them to
> keep the muffin dough from sticking. Put rounds of dough in them that
> fit snugly against the sides from 1/2 to 3/4 inch deep. Let them rise
> until they’re doubled.
> Shaping without rings: On a floured board, shape the dough into a sheet
> about 1/2 inch deep. Use a well-floured rolling pin and work gently. Cut
> the dough into 3- or 4-inch circles and put on prepared cookie sheets to
> rise until doubled.
> To bake the muffins: When the muffins are fully risen, heat a buttered
> griddle until hot but not smoking. Gently slide a spatula under the
> muffins and put them on the griddle. Remove the rings. Turn muffins once
> after the first side is a light-medium brown. That’s it.
> *The impossibly smooth variant is, of course, based on fat. I sometimes
> make English Muffins using cream instead of the water and milk called
> for in the recipe. When you toast and eat them, they don’t need butter.*
> Split the muffins for toasting with a scallop-bladed knife or use two
> forks back to back. The former gives you nice even surfaces to butter
> (or jelly). The latter gives you the famous "nooks and crannies" of
> advertising fame a few years back. Your call.
> Crumpets are like English muffins except they’re different. To the
> above recipe, add another cup of milk at the beginning, maybe a cup and
> 1/8 to get a more liquid batter. You have to use the rings because the
> dough will be more loose. Otherwise, it’s the same technique. The
> texture of the crumpets will be denser and the crumb will be smaller and
> more elegant. Marmalade seems to be made for crumpets.

Crumpets - you mean the round things with kinda, open at the top vertical
tubular holes running right through, right? Kinda somewhat rubbery/elastic
texture in the middle? That's what we call crumpets. If they are thinner and
square, called pieklets (sp?!?) by some here. Marmalade would be sacrilege
on those! Toast them (no one slices these things BTW!) butter, and heaps of
it. You want it to start oozing out, dripping out of the crusty base, then a
nice slice of cheese on top before it cools, so it wilts a little, would go
well. I'd dust mine with powdered chiles too, of course.

Hmmmm, crumpet...


Shaun aRe - Marmalade, pah, heheheheh...

"Shaun aRe" > wrote

> Crumpets - you mean the round things with kinda, open at the top vertical
> tubular holes running right through, right? Kinda somewhat rubbery/elastic
> texture in the middle? That's what we call crumpets. If they are thinner
> and
> square, called pieklets (sp?!?) by some here.

Are you talking about a bialy?

nancy

Nancy Young wrote:
>
> "Shaun aRe" > wrote
>
> > Crumpets - you mean the round things with kinda, open at the top vertical
> > tubular holes running right through, right? Kinda somewhat rubbery/elastic
> > texture in the middle? That's what we call crumpets. If they are thinner
> > and
> > square, called pieklets (sp?!?) by some here.
>
> Are you talking about a bialy?
>
> nancy

Not even close. True crumpet is made with batter rather than dough and
cooked in crumpet rings (aka fried egg rings).

And definitely not rubbery/elastic!

"Arri London" > wrote in message
...
>
>
> Nancy Young wrote:
>>
>> "Shaun aRe" > wrote
>>
>> > Crumpets - you mean the round things with kinda, open at the top
>> > vertical
>> > tubular holes running right through, right? Kinda somewhat
>> > rubbery/elastic
>> > texture in the middle? That's what we call crumpets. If they are
>> > thinner
>> > and
>> > square, called pieklets (sp?!?) by some here.
>>
>> Are you talking about a bialy?
>>
>> nancy
>
> Not even close. True crumpet is made with batter rather than dough and
> cooked in crumpet rings (aka fried egg rings).
>
> And definitely not rubbery/elastic!

Oh, no ... I thought what he was describing sounded more like
a bialy than a crumpet.

While we're on the subject, anyone else ever buy the
Wolfermann's english muffins or crumpets? I stopped
buying because I'd get too many and kinda get sick
of looking at them filling up my freezer. They were good.

nancy

Arri London wrote:
>
> Nancy Young wrote:
>
>>"Shaun aRe" > wrote
>>
>>
>>>Crumpets - you mean the round things with kinda, open at the top vertical
>>>tubular holes running right through, right? Kinda somewhat rubbery/elastic
>>>texture in the middle? That's what we call crumpets. If they are thinner
>>>and
>>>square, called pieklets (sp?!?) by some here.
>>
>>Are you talking about a bialy?
>>
>>nancy
>
> Not even close. True crumpet is made with batter rather than dough and
> cooked in crumpet rings (aka fried egg rings).
>
> And definitely not rubbery/elastic!

A workable recipe for crumpets was included in my post about English
muffins, back upthread.

Pastorio

"Bob (this one)" > wrote

> A workable recipe for crumpets was included in my post about English
> muffins, back upthread.

I did see your recipes, I forgot to say thanks, I might try
to make them. I'd just have to find a long enough fork to
split them.

(just kidding) nancy

"Arri London" > wrote in message
...
>
>
> Nancy Young wrote:
> >
> > "Shaun aRe" > wrote
> >
> > > Crumpets - you mean the round things with kinda, open at the top
vertical
> > > tubular holes running right through, right? Kinda somewhat
rubbery/elastic
> > > texture in the middle? That's what we call crumpets. If they are
thinner
> > > and
> > > square, called pieklets (sp?!?) by some here.
> >
> > Are you talking about a bialy?
> >
> > nancy
>
> Not even close. True crumpet is made with batter rather than dough and
> cooked in crumpet rings (aka fried egg rings).
>
> And definitely not rubbery/elastic!

Yes they are. Best way to describe them. You push down on the top of one, it
springs back quickly. Drop one on its edge, it will bounce some. Yes they
are made with batter though! Lovely things!



Shaun aRe

Shaun aRe wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Nancy Young wrote:
> > >
> > > "Shaun aRe" > wrote
> > >
> > > > Crumpets - you mean the round things with kinda, open at the top
> vertical
> > > > tubular holes running right through, right? Kinda somewhat
> rubbery/elastic
> > > > texture in the middle? That's what we call crumpets. If they are
> thinner
> > > > and
> > > > square, called pieklets (sp?!?) by some here.
> > >
> > > Are you talking about a bialy?
> > >
> > > nancy
> >
> > Not even close. True crumpet is made with batter rather than dough and
> > cooked in crumpet rings (aka fried egg rings).
> >
> > And definitely not rubbery/elastic!
>
> Yes they are. Best way to describe them. You push down on the top of one, it
> springs back quickly. Drop one on its edge, it will bounce some. Yes they
> are made with batter though! Lovely things!
>
> Shaun aRe

Wow! Perhaps you've had some awful crumpets.

"Nancy Young" > wrote in message
...
>
> "Andy" <q> wrote
>
> > "Nancy Young" > wrote
>
> >> Seems to me after all this time they'd have figured
> >> out a way to fork split them so that the halves are just
> >> a teensy bit more even, not like 70/30?
>
> > Write them. It's mad science. Has been for decades.
> >
> >
>
> (laugh) But then what kind of nonsense could I amuse myself
> with? I need lopsided breakfast bread.

Muffins are bread now, right, heheheheh...


Shaun aRe

"Shaun aRe" > wrote

> Muffins are bread now, right, heheheheh...

Here ya go, brit boy.

http://thomas.gwbakeries.com/history.cfm

"Nancy Young" > wrote in message
...
>
> "Shaun aRe" > wrote
>
> > Muffins are bread now, right, heheheheh...
>
> Here ya go, brit boy.
>
> http://thomas.gwbakeries.com/history.cfm

Eee, where's the humour gone from Usenet?!? Heheheh...


Shaun aRe