So how does "Strong" white flour translate from east to west Atlantian? I suspect we are talking the difference between mill or stone ground vs all purpose, but am not certain.

Cheers,
John.E

Ah-ha! I didn't know that one doesn't cross the Atlantic, so it's good you asked.

No, it's nothing to do with stoneground, or whatever. Delia Smith, our equivalent to Martha Stewart, says:

"All flours vary in strength, according to the amount of gluten (protein) they contain. This will depend on the variety of wheat and the type of soil and climate in which it is grown. Strong (or "hard") wheats are grown in extreme climates, as in Canada or Russia: in this country [the UK] our wheat, and therefore our flour, is soft. The stronger the wheat the higher the gluten content and the better a dough will stretch and expand - which is exactly what we need for bread."

You have it as I have it.

Where I live flour that is labelled "strong" is intended specifically for bread making. Other types of flour for pastry, pasta, cakes, etc. Perhaps in North America it is called "hard" flour? Or high gluten? Or just bread making flour? I'd be fascinated if anyone knows what the North American version is?

Anyhow. It's the flour upon which yeast does its thing best. That's what we're after.

...I LOVE that we're doing this on an electric guitar forum. So long as it doesn't descend into "Canadian vs Russian" flour arguments, that is.

Cheers - C

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Sooo..... Strong flour=Bread flour
? (if anything) = All Purpose (AP) in West Atlantia speak.
5 decileters = 2 cups+1 teaspoon, the compendium grows.

Cheers,
John.E

English Muffin

Ceri's Crumpet

Note the similarity of hole patterns
So, I cut it in half; the Queen still invited me to coffee and digestives

_________________
Current Gear: Ron Kirn Barnbuster Tele,
Marshall: 1971 SuperLead 100>1997 1960-TV, bunch of pedals
and a 1987 Porsche 911 Carrera coupe named Veronica

Omnomnomnomnomnom! That looks scrummy! Will you tell us more about Black Pudding, and muffins, Ceri? I'm a bit hungry and would like to increase that sensation. Onward, Sir! Deliver the goods!

Mclmk8d: It would appear that at some point in history the crumpet made a move to the States, (holiday perhaps), and that someone re-named it "English Muffin". Interesting twists in a breakfast savoury's genesis, eh? Someone should sit down and work out the crumpet's family tree...

Ceri, Delia well and good, my recipe (or at least the one I was going to attempt) stems from The Hairy Bikers, to me a highly trustworthy sauce/source. Haven't tried it yet though.
Here's them rocking the recipe on youtube: http://www.youtube.com/watch?v=t639VluKVAA

Enjoy!

Nutter

the best english muffins on the west side of Chicago
http://www.bays.com/

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you can save the world with your guitar one love song at a time it's just better, more fun, easier with a fender solid body electric guitar or electric bass guitar.

http://www.bbc.co.uk/programmes/p006jqjn
A little taster for you Nutter, taster see what I done there
couple of clips below describe how they formed the skins, makes you wonder though, what came first the pudding recipe or the skins, " got this great recipe but what to contain it with ?, or, got this great container but what could we put in it ? " BTW also a white pudding ( Black pudding without the blood) and red pudding ( meat based usually pork)

Ah thanks rip, liked your little pun there
Probably should have made clearer that I do actually know black pudding, am conscious of what's in it and still like it

Same goes for haggis...

But that's a great link for our friends across the Atlantic: Thanks for that!

Cheers!

Nutter

Black Pudding fried in batter served with an apple sauce dip delicious

mmmhmmmmmmm!!!

He just say's it so well eh, saliva pool forming recipes.

Didn't think black pudding had any meat in it. I thought it was blood, wood shavings off the butchers floor and gristle.
Mulch it all together and slap it in a sausage skin or more traditionally a hog casing.


1lt Blood
340g diced fat
300ml Milk
50g Oatmeal
3 Medium Onions, chopped
1 tbsp Salt
½ tsp Mixed Herbs
½ tsp Cayenne Pepper
Pinch Nutmeg

Load into skins ( hog casings ) - I tend to make a 4 foot length, the solids all settle down one end so I tie off with a spare foot of skin.Then making sure both ends are secure I lie it on the work surface and give it a good massage to redistribute the contents. I then use string to tie off making sure each section as a good inch of empty casing at the end.

Lower the whole thing into the pan of hot water and given them 40-60 mins. Then into cold water until cool, hang up to dry a bit.

for variation:

This is taken from 'The Dracula cookbook of blood' - the only tome I can find about cooking with such an underrated food stuff

Boudin d'Auvergne
3 1/8 quarts blood
3/4 lb back fat
3/4 lb leaf lard - fat from the kidney and loin
2 lb onions chopped
2 1/2 cups milk
6tbsp salt & pepper
Quatre spices to taste.

100 yards of sausages
http://www.sausagemaking.org/acatalog/Hog_casings.html

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No no and no

Hmm. Well, on the one hand there's so much to take issue with there. The bicarb thing is completely new to me, but I'm ready to be persuaded. Putting the yeast straight into the flour instead of starting it in the sweetened milk? Weird. And I guess needs must, but using baking rings instead of proper crumpet rings (see my photos ) is just never going to produce quite the right bottom edge.

On the other hand, is that Lindisfarne in the background? Neat. Anyone who's been there knows a roaring fire with crumpets toasted over it is the only way to survive that bleak, gorgeous coast. I feel the spirit of St Cuthbert looking down with approval.



Fantastic! Gotta order me up some of those immediately. Thanks for that.

BTW: my uncle lives is Boston MA and told me that when The Full Monty was in cinemas there it carried subtitles, because people couldn't understand the accents. I doubt they're going to stand much chance with the above pair of clips then, eh?

But hold on:

NO! Those are crumpets, not a muffins! Good grief, we have to put this right. See the previous page for crumpets. For muffins... OK, back in a minute.

Cheers - C

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http://youtu.be/mdwCJQ_RAP8

How to bake English Muffins - The Video He starts out talking about Eggs Benedict (the muffin is a component) but switches to and continues with the making of an English Muffin.

But hold on:

NO! Those are crumpets, not a muffins! Good grief, we have to put this right. See the previous page for crumpets. For muffins... OK, back in a minute.

Cheers - C[/quote]

But hold on:

NO! Those are crumpets, not a muffins! Good grief, we have to put this right. See the previous page for crumpets. For muffins... OK, back in a minute.

Cheers - C[/quote]
I told you they look like English Muffins! That is from a Google image search for English Muffins...I shall continue to slice them as it would double the pleasure.

_________________
Current Gear: Ron Kirn Barnbuster Tele,
Marshall: 1971 SuperLead 100>1997 1960-TV, bunch of pedals
and a 1987 Porsche 911 Carrera coupe named Veronica