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Post by Moose on Jun 11, 2013 22:49:02 GMT
*abruptly closes mouth* ... walnut?
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Post by jayme on Jun 11, 2013 22:54:21 GMT
*drops down on all fours*
Nobody move! I've dropped me brain!
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Post by Moose on Jun 12, 2013 1:25:42 GMT
Well honestly, is there much likelihood that anyone will tread on it?
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Post by JoeP on Jun 12, 2013 8:33:25 GMT
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Post by tangent on Jun 12, 2013 9:06:07 GMT
Don't tell me you're a nutcase.
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Post by JoeP on Jun 12, 2013 9:11:41 GMT
*groan*
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Post by Mari on Jun 12, 2013 15:47:22 GMT
There are a lot of nuts in this place.
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Post by Alvamiga on Jun 12, 2013 20:34:56 GMT
Do we need a "contains nuts" label on the front page?
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Post by tangent on Jun 12, 2013 20:49:49 GMT
May contain nuts.
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Post by Mari on Jun 13, 2013 17:03:52 GMT
No, that label needs to go on peanut packaging.
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Post by whollygoats on Jun 13, 2013 17:12:54 GMT
Maybe, but it almost definitely irritated some others. Heh. A friend of mine had a part-time job at a pizza place, and the manager there was a muslim immigrant from the middle east. He told her that he voted for Bush because he didn't want a jewish VP. And look what happened! Um...they got a fascist vice president for a moronic president with a vendetta and consequently inherited a 'crusade' against his homeland? So...was your friend Shiite or Sunni?
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Post by whollygoats on Jun 13, 2013 17:13:45 GMT
Do we need a "contains nuts" label on the front page? Yes.
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Post by whollygoats on Jun 13, 2013 17:14:48 GMT
May?I'd say it's pretty certain.
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Post by whollygoats on Jun 13, 2013 17:38:14 GMT
Isn't an American biscuit more like an English scone? In consistancy, yes. In sweetness, no. Scones, in my experience have a slight sweetness (often imparted by added fruit). 'Merkin biscuits are that consistancy, but flavored more like saltines, but soft and warm, rather than crispy and room temp. They are often called 'soda biscuits' as they tend to use baking soda and baking powder to promote the dough to rise and create light fluffy bite-sized bread. The usual 'Merkin mode of consumption is to butter them and then add either honey or fruit jam...or, split on a plate and add a sauce or gravy. For me, their best use is as a base for biscuits with sausage gravy. Of late, the fast food market has used them in fixing hand-held breakfast food by splitting the biscuit and placing cooked egg, bacon or sausage patty, and cheese between the biscuit halves. Yeah...'biscuit' is one of those Ukky words which confuse us 'Merkins. We expect butter and jam and you people serve us cookies, without either. We just sit confused wondering where the biscuits are and why we're getting cookies.
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Post by JoeP on Jun 13, 2013 18:15:37 GMT
And UKers hear of Americans enjoying biscuits and gravy ... and get very puzzled.
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Post by Miisa on Jun 13, 2013 18:44:15 GMT
Isn't an American biscuit more like an English scone? In consistancy, yes. In sweetness, no. Scones, in my experience have a slight sweetness (often imparted by added fruit). 'Merkin biscuits are that consistancy, but flavored more like saltines, but soft and warm, rather than crispy and room temp. I had never heard of sugar or fruit in scones, so looked up a few recipes, and it seems like the American recipes have sugar, the UK ones don't. All the scones I have ever had sound exactly like you describe your bisquits, and are eaten hot out of the oven (they tend to get very hard soon after cooling).
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Post by Alvamiga on Jun 13, 2013 18:51:13 GMT
In the UK, we tend to eat them with jam, which has plenty of its own sugar. Personally, I'd not use the word "' Merkin" either!
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Post by whollygoats on Jun 13, 2013 19:30:22 GMT
In the UK, we tend to eat them with jam, which has plenty of its own sugar. Personally, I'd not use the word "' Merkin" either! Heh...Thanks. I wondered how long it would take for somebody to bring that up. I normally use the term "USer", which has far more 'correct' associated allusions.
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Post by whollygoats on Jun 13, 2013 19:33:53 GMT
And UKers hear of Americans enjoying biscuits and gravy ... and get very puzzled. Oh, I can understand. I cannot imagine pouring sausage gravy over cookies of any kind. But still...if you ever get to the US and somebody takes you to a breakfast outlet that serves biscuits and gravy and your host recommends it, then, by all means try it. Biscuits and gravy are one of my favorite bits of "American cuisine" (such as it is)...it is sooooo tasty, if done right. PS - USer biscuits are lighter and fluffier than USer scones.
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Post by jayme on Jun 13, 2013 21:53:03 GMT
US biscuit = UK scone UK biscuit = rock US cookie = mmmmmmm...
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Post by jayme on Jun 13, 2013 22:00:13 GMT
Um...they got a fascist vice president for a moronic president with a vendetta and consequently inherited a 'crusade' against his homeland? So...was your friend Shiite or Sunni? Sunni, I think. But I'm not sure. Definitely looked more Arab than Persian.
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Post by Moose on Jun 13, 2013 23:31:24 GMT
One of those pics Goats posted looked like someone had thrown up on a muffin.
UK scones can have sugar tho. Usually don't but they CAN
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Post by jayme on Jun 14, 2013 0:43:17 GMT
One of those pics Goats posted looked like someone had thrown up on a muffin. It happens.
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Post by whollygoats on Jun 14, 2013 1:01:44 GMT
Yeah, well...I'd have said it looks like 'shit on a shingle', of which it really is a high-grade version. That's sausage gravy, with lots of sausage bits, ladled over fresh, preferrably warm, soda biscuits.
*swoons*
This is OFF my diet. For multiple reasons.
It's incredibly yummy.
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Post by Alvamiga on Jun 14, 2013 8:06:08 GMT
In the UK, we tend to eat them with jam, which has plenty of its own sugar. Personally, I'd not use the word "' Merkin" either! Heh...Thanks. I wondered how long it would take for somebody to bring that up. I normally use the term "USer", which has far more 'correct' associated allusions. Is that as in US and THEM? Diet=Normal Food-The Stuff You Like
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Post by Miisa on Jun 14, 2013 8:38:14 GMT
To be fair, some of them are specifically designed to withstand dunking in tea...
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Post by JoeP on Jun 14, 2013 8:52:10 GMT
True. Some appear to be designed only to be edible after extended dunking in tea. The same is true of some rusks in South Africa.
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Post by charliebrown on Jun 14, 2013 9:01:52 GMT
I kind of dislike the idea of dunking ANYTHING in my tea. Why, I want my tea to be free of any floating bits of stuff!That's why we use tea strainer right?
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Post by JoeP on Jun 14, 2013 9:40:03 GMT
The bits of biscuit or rusk that fall off don't float ... they sink to the bottom ... where they form an unexpected and sometimes disturbing mushy / grainy sludge.
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Post by tangent on Jun 14, 2013 9:57:21 GMT
I haven't used a tea strainer for yonks.
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