Originally posted by SimonMac
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Reply to: My Breakfast...
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Previously on "My Breakfast..."
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Originally posted by BrilloPad View Postahhh - so its like tea. tea is tea is tea. Except in the states where it is iced tea. You have to ask for English tea to get tea.
Considering even in the UK, there are at least a dozen local interpretations what a 'bun' is, claiming anyone has the 'right' meaning is a bit silly.
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Originally posted by SimonMac View PostUsually consists of just coffee but sat in Glasgow Airport waiting for my flight back to civilisation
And it wasn't a dig at Glasgow just a dig at the fact there is absolutely nothing bar hills (and wind turbines) between Glasgow and Gretna Green
Originally posted by SimonMac View Postand saw the breakfast menu, Poached Eggs, Salmon and Hollandaise sauce on a toasted English Muffin.Last edited by eek; 30 July 2012, 08:29.
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Originally posted by vetran View PostThe muffin is no different, but if you ask for one you are probably a Septic who fancies a bit of crumpet.
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The muffin is no different, but if you ask for one you are probably a Septic who fancies a bit of crumpet.
Muffins are commonly available in Australia, Canada, New Zealand and the United States. Outside of the United Kingdom they are commonly called English muffins.[4] They are most often toasted and then topped with butter and/or jam. They are also used in breakfast sandwiches with meat (bacon, ham, or sausage), egg (fried, scrambled, poached or steam-poached) and/or cheese. They are the base ingredient in the traditional American brunch dish Eggs Benedict. They often can be found in different varieties, such as whole wheat, cinnamon raisin, cranberry, apple cinnamon, and so on.
The English muffin as it is known in the United States more closely resembles a crumpet than the muffin produced in Britain in that it has holes on the upper surface. In both cases this is due to the fact that a batter rather than a dough is used resulting in bubbles of gas, produced by the leaven, breaking the surface as the cake cooks. The muffin dough used in Britain is slightly firmer in texture preventing this from occurring. Other than moisture content, there is little difference between a muffin dough and a crumpet batter.[6][7] In Law's Grocer's Manual (1895) it states, "It should be remembered that the batter for crumpets should always be a little thinner than for muffins."[1] And in Saleable Shop Goods 5th Ed. (1898) prolific baking author Frederick T. Vine writes of muffins, "These are made much stiffer than crumpets though still soft."[1]
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My Breakfast...
Usually consists of just coffee but sat in Glasgow Airport waiting for my flight back to civilisation and saw the breakfast menu, Poached Eggs, Salmon and Hollandaise sauce on a toasted English Muffin.
Yummy!Tags: None
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