Posts by Amy Gale
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This is the entirety of the recipe that I scrawled into the front of one of my cookbooks (this is my standard way of storing incoming recipes that I expect to see repeat use - saves maintaining my "own" book, but means it's sometimes hard to remember where a given recipe is). Notes follow.
Cheese Drop Scones
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2c flour
1T sugar
1T baking powder
1/2c cubed butter
1c shredded cheese
300mL milk1) cut in butter method
2) 1/4 c mounds
3) 15-17 min@425FNotes
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* T == tablespoon* I always, always put cayenne in anything with cheese, including these - it's just not in my notes. Also add a pinch of salt if your butter is unsalted, and pepper if you like pepper in your baked goods.
* if there isn't enough milk, I sometimes use plain yogurt or yogurt mixed with water.
* Cut in butter method means: sift dry things together. Cut or rub in butter till it looks like soft breadcrumbs. Stir in cheese. Make a well in middle, pour in milk, stir to combine.
* The 1/4 cup mounds should be fairly far apart on a cold baking sheet that is either well greased or lined with parchment/a silpat. I get about 8 mounds per baking sheet.
* cups are a ridiculous measure for butter, but very typical in the US. The standard conversion is 2 cups butter/pound, so 1/2 cup is 1/4 pound or about 115g. In the olden days before I learned this I used to measure butter for US recipes by immersing chunks of butter in water in the measuring cup.
* 425F assumes convection bake. You might want to try 450 in a non-convection oven
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Amy Gale -ah hah! Just like fish names, different areas call the same foods different names...you are describing (I think!) the classic scone mix(we rub the butter in, rather than cut it),
It's closely related, which I suppose is why the names are related, but a drop scone mix is way, way wetter - you end up splatting (ok, fine, drop ping) spoonfuls of it onto the tray, and they cook into shallow nubbly domes.
I really like them. I'll dig out my recipe and post it next week.
They tend to be plain, cheese, herbed or -and this is the major sweet one - date.
In my memory of scone days when I was a kid, there were always both cheese and date scones to choose from. Quite often the date ones were made with wholemeal. And my mum never went in for this grating nonsense, it was good chunks of cheese from the kilo in the fridge. I really only make cheese ones these days, but I can never quite shake the feeling that I'm leaving the job half done.
(Is it possible that I will now spend all weekend making scone variants? I think it is.)
And I loved your popcorn soundscape! And realised why mine is so different - I've never cooked popcorn in a pot!
Aw, thanks!
I went home and made popcorn in a pot that very night. I'm going through a phase of rillyrilly liking what Americans call "kettle corn", which grabs you right in the salty-sweet pleasure center and doesn't let go:
1) Put a bit of oil in the bottom of a big pot that has a lid, heat on high.
(If you are used to making popcorn in a pot, put in a bit more oil than you usually do. If you're not, try 2 tablespoons the first time and refine later.)2) Add popcorn to make a single layer on the bottom.
(Even if you usually add more, don't for this recipe. Too many of the unpopped kernels get glued to popped ones and carried to the top of the pot.)3) When it sizzles, add 1/4 cup of sugar. Put lid on. Turn heat down to medium.
4) Shake through popping sequence. Pippity Bippity.
5) Pour out into a bowl, sprinkle with salt (I like to grind mine extra fine w/ mortar and pestle but appreciate that this is not considered normal behavior).
The pot will be somewhere between dirty and cataclysmically filthy. Do not fear. Run a couple of inches of water into it, put the lid back on, bring to the boil on the stove, then leave to soak. If your stove element retains enough heat you won't even need to turn it back on, and then you can go off and start eating straight away.
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Amy - a drop scone, from my brief research, seems to be a pikelet.
Regional variation is always with us, but the item I call a pikelet (whole egg foam method, cooked in frying pan) is not the same as the one I call a drop scone (cut in butter method, cooked in oven).
Pikelets have a cakey (or sometimes rubbery) texture. Drop scones have a crunchy outside and an interior that is ... hard to explain. Damply cohesive?
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- Willis St Lunch Cafe, home of the Cheese Puff.
Always interested in a new baked good, me, and always interested in a new vehicle for cheese. What are the points of similarity/difference between a cheese puff and a cheese drop scone?
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actually, it's bloody hard to soundportray popcorn doing it's thaang
PANG!
pitty PANG!
BeDANG!
pippity bippity Pippity Bippity PIPPITY BIBBITY Pippity Bippity pippity bippitybop
bop -
Ah, gotcha on the "they". I was imagining that the sentence started with something like "The witchfinder and his apprentice came to town and..."
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I guess I see "witches" as the only absolutely ridiculous word.
I do agree that people shouldn't be told that burning was most common if it wasn't. Although: is burning portrayed as more common than hanging? I think it may be that it's highlighted because it's more horrifying. Not that hanging isn't plenty horrifying. Anyone else hiding behind the couch during Tudors season 3?
Must confess to struggling with what might be wrong with "they". There was often more than one person involved, right?
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How about the use of phrases like "they burned witches"?
Uh, no, no they didn't.
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My 1982 NZ birth certificate has no space for my Mother's occupation, but it's typed in there anyway, over the top of the next bit of text. Can't do that on a web form.
Little Bobby Tables, we call him.
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Plus, enumerating. Who gets to be #1?
I spent 2 weeks on exchange at a school where there were two classes per year, denoted "A" and "\alpha".
Cute solution, although I suppose one is still going to be listed first. Mandatory coin toss?