Hard News: The Social Retail
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they cook into shallow nubbly domes.
Yes! That sounds just like the cheese puffs I like so much.
I really like them. I'll dig out my recipe and post it next week.
Please do. I have made polite enquiries and been rebuffed.
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(Dunedin, for the geographically challenged)
Now, that would be a good bumper sticker. ;-)
That comma needs to be a colon, though.
And people say punctuation doesn't matter.
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That comma needs to be a colon, though.
What's wrong with a semi-colon and a bag?
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What's wrong with a semi-colon and a bag?
Dude, if you have to ask...
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Dude, if you have to ask...
Well, it could come in handy for long distance driving.
I think I'd better stop now, the visuals are getting mucky.
Speshly for the driver behind me. -
Playtime, so I've spent it further looking at drop scones (Google, the 1892 Young Ladies' Cookery( Dunedin), my Nanna's cooking notebook,
Tui's 3rd Cookery book, and Aunt Daisy's Cooking & Household Hints.)Ta dah! We're into name-territory again.
Almost all sources give 'drop scones' as 'Scottish/Scots pancakes' aka
pikelets. Almost all sources include quite a bit of sugar and specify them as girdle/griddle cooked (the only one that doesnt is 'sunflower dropscones' - distinctly savoury, butter *cut in* & ovenbaked.)I was taught, very early on, how to make scones - which were *always* girdle or oven-baked; potato cakes (which are *not* potato scones!) and pikelets - my mother's side of the family is Orkney Scots (o, and Kai Tahu, but that's another matter), and have strong links to Edinburgh. These, along with potatoes (kumara were rare & sought after) and porridge, were our basic starch...you had to know how to make & bake 'em.
I really look forward to your drop scone receit Amy!
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O, I should've added to the family cheesy receit - we cook these in the oven on a greased tray-
fried breads can just get so hazardous late at night!
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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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Curses! My oven doesn't heat up to Fahrenheit, it does Celsius only...
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Curses! My oven doesn't heat up to Fahrenheit, it does Celsius only...
Most cookbooks have a conversion scale and there is doubtless conversions sites on the www (like the currency ones). I think you need to be a little cautious about cup sizes re the US and the ROTW.I suspect that US cup sizes are bigger.
Good cooking!
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The standard conversion is 2 cups butter/pound, so 1/2 cup is 1/4 pound or about 115g.
Bless you, Amy, I've always mildly wanted to know that. I've always found the American practice of measuring butter in cups kind of nauseating. Nice hot cup of lard, anyone?
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Oh, and something I learned measuring gelatine for what turned out to be a delicious but overly liquid dessert. A NZ tablespoon is 15mL. An Australian tablespoon is 20.
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Ah well, in that case perhaps it's worth mentioning that US eggs (according to my sister) are very small, a bit smaller than our size 6 in fact, so you have to be careful not to over-egg your American baking.
Thanks for the recipe Amy!
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The US tablespoon is also a little bigger than ours, for recipe conversion purposes. And 'confectioner's sugar' is icing sugar. There are other terminology differences which have all dribbled out of my head now... apart from cilantro/coriander. That took me months to work out. I'm quite slow on the uptake. :)
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U.S. Gallons are also different from those used by civilised countries.
Equal to .8 of a real gallon the U.S. Gallon is used to make Americans think they are driving gas guzzling monster trucks when they are, in fact, driving merely gas gulping monster trucks.
The U.S. liquid gallon is legally defined as 231 cubic inches, and is equal to exactly 3.785 411 784 litres (1 L = 10−3 m3) or 0.133 680 555… cubic feet.
Had Abraham Lincoln been a raving Hetro all American units would have been metric as God intended.
As you know, its Knowledge Bro. -
I did not know that.
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Handy hint: Google can do a lot of conversions for you.
eg "convert 2 cups to mL" (473 and change)
or "450F to C" (232 and a bit)NZ cup _is_ bigger than US one, I'd forgotten that. Ours is a quarter of a litre and theirs is a quarter of a quart. Obviously it's virtuous to do the conversions properly, but my tendency would be just to undermeasure a little and call it good.
Also, you know those big conical metal measuring cups you get that have all the clever little calibration columns so you can measure out 100g sugar or 50g flour without a scale? They have an a"American" column.
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Most cookbooks have a conversion scale and there is doubtless conversions sites on the www (like the currency ones).
That was the sound of another one of my jokes bombing.
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That was the sound of another one of my jokes bombing.
I got it Gio. :)
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Re evaluation of useful PA advice.
Feijoas (supermarket quality) - $2.99 and $2.49 per kg at Waitangi market this morning - so now we have enough for a while.
Gems (ginger) - Ruth Pretty and Aunt Daisy recipes produce quite different results although both delicious esp warm from oven. Ruth Pretty's were more like gingerbread and darker (more golden syrup) and Aunt Daisy's paler and more sponge like (and some confusion re conversion for metric generation).
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Ruth Pretty's were more like gingerbread and darker (more golden syrup)
Ok, I'll have one box please. Where do I send the cheque?
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Sorry Sofie - the point about gems is that they have to be warm out of the oven, so the butter melts just a little, accompanied by the gingery bakey smell in the house. Doesn't transport.
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Though I'm sure if you were to fly Hilary to your kitchen, she might olbige..
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No that's not some fancy obscure word, just another typo.
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Here's a curiosity: iron age gems.
http://www.radionz.co.nz/popular/recipes/saturday/iron-age_gems
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