These English muffins were one of the last yeast breads that I made in our old apartment. I used a recipe from The Old West Baking Book by Lon Walters. This is also what I used the last of my sourdough starter on, though I have learned from my readers that I had a plethora […]
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Yearly Archives: 2005I spent the last few months traveling from London to Beijing. Here is a taste of one place we spent time. Follow the links to read about others. September 12th- 16th, 2005 While in London John and I spent a day with our new friend Ian. He lives in Cardiff yet was a wealth of […] show 3 comments ahhh you’re reminding me of my own pasty experience not too long ago- enjoy england! pasties…surely the ultimate in pub grub…and that crust does look delightfully flaky! Hi Tanvi, I just read your post ( http://fromthepantry.blogspot.com/2005/08/taking-cue-from-harry-potter.html). Very nice! My Uncle Jack was recently in Argentina and he brought my family back some real dulce de leche. This creamy dessert spread is made by carmelizing sugar in milk. This process can take hours and results in a unique flavor and texture that cannot be reproduced. It is fanastic on ice cream, spread on toast, […] show 4 comments hi gemma, you lucky girl! i adore dulce de leche…especially, as you said, straight out of the container… It is a superb treat indeed J! M&M’s were testing out a caramel M&M using dulce de leche. it was delicious. they tested it in the 5 major latino cities in the US but it didn’t fly. too bad… Mmm.. that would delicious Rob, did you get to try some? Too bad they aren’t producing them. I spent the last few months traveling from London to Beijing. Here is a taste of one place we spent time. Follow the links to read about others. September 12th- 16th, 2005 John and I walked down the Thames today in London. We became quite hungry around the Tate Modern and decided to duck into […] show 8 comments That focaccia looks to incredible! I so wish I was there to “help” enjoy that! Have fun on your adventure. Are you going to Italy? If so, cant wait to see all the great food you’ll eat there. oh yum, that looks fabulous. i am so jealous of your european adventure, i hope you are having tons of fun. also i am really enjoying the shape of the coffee cup. That looks delicious! Enjoy your adventure! It was incredible Joe, though I would have shared! HAPPY 24TH BIRTHDAY GEMMA ELLEN Thanks Mom! calendario 2004 pamela anderson London, England Post 1 As you read this post I should be arriving in London to begin our journey. Today, Saturday, my mother made a delicious breakfast of french toast using apple bread that is sold at a coffee shop in Woodstock. She also added some bananas to the egg mixture and topped the stacks with fresh strawberries and […] show 4 comments What a luscious-looking sendoff! All the best to you both for your travels. Good luck on your journey – looks like quite the french toast. I can almost taste it from here! Hi Gemma, what a great send off breakfast, nothing beats french toast. I’m looking forward to reading about your travels! Thanks tara, Joe, and michele. Things are going great so far, though I could go for some more of that french toast right about now. |
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Sarah - Oh man. I can tell that checking this blog without food on hand is going to be a very very bad idea. Now I must go forage in the shameful cafeteria of 1155 E 60th street for breadstuffs. ::single tear::
Alice - They look gorgeous! I actually just bought a set of english muffin rings, so I’m looking forward to trying to make some of my own. So, about how far up do you fill the rings?
Joe @ Culinary in the Desert - So jealous that you made english muffins – I wish I could do that! I can’t wait till I get the nerve to try some of the stuff you make!
Nic - I’ve been meaning to do these for such a long time now. Yours look great.
mzn - Cute leaning tower.
gemma - Hi Sarah, thanks for stopping by. I hope you found something suitable in the cafeteria, however it sounds as if you were less than hopeful. . .
Hi Alice, it is all about the rings. You should fill them about half way up (perhaps a bit more). A few trial and error attempts will quickly have it figured out. Good luck and do let us know how they work out!
Judging by your site, I bet you could make most of this stuff better than I can Joe!
Thanks Nic, give them a go. They are quite satisfying on a weekend morning.
Thanks mzn, it was the only way that I could think of to display them well. I wasn’t so sure about that picture, but I do kind of like it now.
nymax - Che buone!
I’m hungry…
Bye by nymax, hc member
gemma - Hi Nymax. Thanks, here’s to HC!
britcook - Youve made them beautifully, theyve turned out well, but one thing I have to correct as this drives me nuts with americans all over the place …. you may know them as ” english muffins ” but they are not muffins, they are CRUMPETS ….. muffins here are more like a kind of flattish bread roll that responds well to toasting, but it does not resemble a crumpet at all.
gemma - Hi Britcook, thanks for the nice words. However, I am a bit confused by your distinction between muffin and crumpet. Perhaps I have led you astray with my use of the crumpet molds, or perhaps I really am just like all these other nutty americans you speak of, but don’t crumpets entail the characteristic holes on top? Also, I have never heard of splitting crumpets to reveal a fluffy interior. . ?
If you search for ‘crumpet’ on my site, you will see a post on some that I made. I would be curious to hear your verdict on those.
Thanks for any help clearing up the subject.