|
|
Post by sfsusan on Jun 18, 2021 13:30:04 GMT
Being Cornish and the people who invented the cream tea 😀 I concur its jam first. The jam soaks into the scone so you can pile the cream on. If you do cream first the jam slides off. I don't know what went wrong with my Cornish grandmother, but we always did cream first. Even if you spread it thick (like creamed cheese on a bagel), you can always pile jam on top. My husband and I came to Cornwall on our honeymoon in 1980 and met my great-aunts (in their 80s at the time). They laid out a proper Cornish tea with commentary like "Auntie Marion got up this morning to clot the cream" and "Auntie Bessie made the jam last summer". I think there's something in the air in Cornwall, as the baked goods I've had there (then and since) are some of the best. Lardy cake, saffron buns, pasties... |
|
19,794 posts
|
Post by BurlyBeaR on Jun 18, 2021 14:37:37 GMT
Being Cornish and the people who invented the cream tea 😀 I concur its jam first. The jam soaks into the scone so you can pile the cream on. If you do cream first the jam slides off. I don't know what went wrong with my Cornish grandmother, but we always did cream first. Even if you spread it thick (like creamed cheese on a bagel), you can always pile jam on top. My husband and I came to Cornwall on our honeymoon in 1980 and met my great-aunts (in their 80s at the time). They laid out a proper Cornish tea with commentary like "Auntie Marion got up this morning to clot the cream" and "Auntie Bessie made the jam last summer". I think there's something in the air in Cornwall, as the baked goods I've had there (then and since) are some of the best. Lardy cake, saffron buns, pasties... When your in Yorkshire seek out Parkin, Curd Tart and Fat Rascals! |
|
5,062 posts
|
Post by Phantom of London on Jun 18, 2021 14:49:41 GMT
When I’m going down to Morrisons for a mini shop, in a while, I am so buying Rodda’s Clotted Cream and Scones, I already have some Hartley Strawberry Jam and I don’t care what goes on first.
|
|
|
|
Post by firefingers on Jun 18, 2021 14:55:31 GMT
Protip: Clotted cream freezes really well, as I often find I only need a half tub for tea and scones for two.
The order for me is fluid. If the scone is warm, you gotta jam first as the cream would melt. But really, just put layers of one, then the other, then the first one, then the other, and just keep going.
|
|
8,162 posts
|
Post by alece10 on Jun 18, 2021 14:56:34 GMT
Being Cornish and the people who invented the cream tea 😀 I concur its jam first. The jam soaks into the scone so you can pile the cream on. If you do cream first the jam slides off. I don't know what went wrong with my Cornish grandmother, but we always did cream first. Even if you spread it thick (like creamed cheese on a bagel), you can always pile jam on top. My husband and I came to Cornwall on our honeymoon in 1980 and met my great-aunts (in their 80s at the time). They laid out a proper Cornish tea with commentary like "Auntie Marion got up this morning to clot the cream" and "Auntie Bessie made the jam last summer". I think there's something in the air in Cornwall, as the baked goods I've had there (then and since) are some of the best. Lardy cake, saffron buns, pasties... Lardy cake is great, some of the traditional bakers still sell it. There is also another type called heavy cake. But you just can't beat saffron cake and buns. Whenever family come to visit they know to always bring a saffron cake with them. I also remember that it's only been in recent years you could get Rhoddas cream outside of Cornwall. My mum always sent me a Christmas treat as our local creamery did "cream by post" and it came in a polystyrene container. Likewise Kelly's ice cream could only.be bought in Cornwall, now its allover the place. |
|
4,993 posts
|
Post by Someone in a tree on Jun 18, 2021 14:57:38 GMT
I don't know what went wrong with my Cornish grandmother, but we always did cream first. Even if you spread it thick (like creamed cheese on a bagel), you can always pile jam on top. My husband and I came to Cornwall on our honeymoon in 1980 and met my great-aunts (in their 80s at the time). They laid out a proper Cornish tea with commentary like "Auntie Marion got up this morning to clot the cream" and "Auntie Bessie made the jam last summer". I think there's something in the air in Cornwall, as the baked goods I've had there (then and since) are some of the best. Lardy cake, saffron buns, pasties... When your in Yorkshire seek out Parkin, Curd Tart and Fat Rascals! I love a curd tart. My school friends and I call them Fat B@stards. It never fails to amuse us Beverley folk. |
|
|
|
Post by Deleted on Jun 18, 2021 15:16:38 GMT
Exactly, which is why cream on top is the only way that works! If you use cream like butter there will inevitably be some left over. There needs to be space to pile it on, so use the jam like butter then heap the cream on top, simple! He he No that's where you are going wrong. Please use butter like butter and cream like cream Then you will have a pile of cream with jam falling off it if you go cream first and use all the cream. My point still stands. Also now I want scones with jam and clotted cream and I only currently have one of those things in my house! |
|
8,162 posts
|
Post by alece10 on Jun 18, 2021 15:30:39 GMT
He he No that's where you are going wrong. Please use butter like butter and cream like cream Then you will have a pile of cream with jam falling off it if you go cream first and use all the cream. My point still stands. Also now I want scones with jam and clotted cream and I only currently have one of those things in my house! And I'm guessing it's the jam you have in your house? |
|
5,707 posts
|
Post by lynette on Jun 18, 2021 16:53:28 GMT
I like my scones with butter…she ducks for cover. Mind you, I was brought up in Birmingham.
|
|
|
|
Post by Deleted on Jun 18, 2021 18:26:56 GMT
I like scones with jam and cream, but I'm also perfectly happy with a plain scone. Am I a heretic?
|
|
8,162 posts
|
Post by alece10 on Jun 18, 2021 18:30:11 GMT
Cheese scones with butter and marmite mmmmm
|
|
|
|
Post by sfsusan on Jun 18, 2021 18:39:02 GMT
When your in Yorkshire seek out Parkin, Curd Tart and Fat Rascals! Oh, those sound great! I think I remember Parkin from a Bakeoff episode. And I see that Betty's is known for their version of the Fat Rascal, and I was planning on going there for tea anyway. Sorted! Thanks! |
|
4,029 posts
|
Post by Dawnstar on Jun 18, 2021 19:10:21 GMT
I like scones with jam and cream, but I'm also perfectly happy with a plain scone. Am I a heretic?
I sometimes eat scones plain & cheese scones I always have plain. Though I assume no-one puts jam & cream on cheese scones! |
|
5,159 posts
|
Post by TallPaul on Jun 19, 2021 9:02:21 GMT
When your in Yorkshire seek out Parkin, Curd Tart and Fat Rascals! Oh, those sound great! I think I remember Parkin from a Bakeoff episode. And I see that Betty's is known for their version of the Fat Rascal, and I was planning on going there for tea anyway. Sorted! Thanks! You might see versions with different names in other bakers, but a true Fat Rascal is only available in Bettys, which owns the trademark. If only someone in Chorley, Eccles or Bakewell had thought of that? (Before the punctuation police come for me, there never was a Betty, so the apostrophe was dropped in 1965! 🙂) |
|
|
|
Post by sfsusan on Jun 19, 2021 23:20:38 GMT
but a true Fat Rascal is only available in Bettys, which owns the trademark Interesting. From the Wikipedia article on the subject: "A widely recognised version of the fat rascal was introduced by Bettys Café Tea Rooms in North Yorkshire in 1983. This is a plump, fruity scone with a 'face' made from cherries and almonds based on a rock cake recipe, developed by Helen Frankel, then a buyer and marketing assistant at Bettys. Following its launch, the fat rascal quickly became Bettys’ best known and best-selling bakery product, selling over 375,000 per year. Bettys & Taylors of Harrogate own the registered trade mark for the name 'fat rascal'." Does this mean that Ginster's could trademark "pasties" if nobody else has? (I know "Cornish pasties" is protected, but the actual name of the item doesn't seem to be.) |
|
|
|
Post by Deleted on Jun 20, 2021 3:46:54 GMT
Does this mean that Ginster's could trademark "pasties" if nobody else has? That brings to mind an image of Ginsters sending round the heavies to Cornish strip clubs to enforce their mark. "They're nipple coverings, people. You don't use the P word. Now pay up."
("But this is Cornwall. We are using actual pasties.")
|
|
|
|
Post by sfsusan on Jun 20, 2021 10:49:20 GMT
("But this is Cornwall. We are using actual pasties.") I can't unsee this image now.... But it does call to mind online discussions I've seen where people are saying things like "I have to have a bit of skirt with my pasty". |
|
8,162 posts
|
Post by alece10 on Jun 20, 2021 11:15:01 GMT
("But this is Cornwall. We are using actual pasties.") I can't unsee this image now.... But it does call to mind online discussions I've seen where people are saying things like "I have to have a bit of skirt with my pasty". No its "a bit of skirt in my pasty". Pretty much essential for a proper one. 😀 |
|
5,159 posts
|
Post by TallPaul on Jul 3, 2021 11:40:04 GMT
I've reminded myself this weekend why I don't normally buy pre-sliced breadcakes*. They have a 200% larger surface area to go stale. I'm not even convinced the tops match the bottoms!
And my jar of pickle seems to be missing all its bits.
*They're from Northwich in Cheshire so are actually rolls. I bet they wouldn't!
|
|
5,159 posts
|
Post by TallPaul on Sept 2, 2021 7:53:46 GMT
Popped into my local Morrisons this afternoon to see that they were selling packs of 4 squid. Having never tried them (though I have eaten octopus which I will say was actually really tasty), I cooked 2 in a stir fry for my tea, and certainly I was really disappointed in them. Not much taste except with the stir fry sauce. Oh well, nothing ventured, nothing gained. Now then, our david. If you watch episode 1 of Rick Stein's Seafood Lovers' Guide, currently being repeated on BBC2 and iPlayer, you'll learn two 'delicious' ways to serve squid - the simple way preferred by the men who catch them, and Rick's chefy way. I personally won't be trying either, or indeed any of the recipes in the series. I only watch it for the pretty pictures! |
|
4,993 posts
|
Post by Someone in a tree on Sept 2, 2021 8:07:23 GMT
Popped into my local Morrisons this afternoon to see that they were selling packs of 4 squid. Having never tried them (though I have eaten octopus which I will say was actually really tasty), I cooked 2 in a stir fry for my tea, and certainly I was really disappointed in them. Not much taste except with the stir fry sauce. Oh well, nothing ventured, nothing gained. Now then, our david. If you watch episode 1 of Rick Stein's Seafood Lovers' Guide, currently being repeated on BBC2 and iPlayer, you'll learn two 'delicious' ways to serve squid - the simple way preferred by the men who catch them, and Rick's chefy way. I personally won't be trying either, or indeed any of the recipes in the series. I only watch it for the pretty pictures! I have tried mutliple recipies with squid over the years and come to the conclusion that it is bland. For me, batter or breadcrumb it and then deep fry. All the joy is in the crisp of the coating and a possible dipping sauce. |
|
3,321 posts
|
Post by david on Sept 2, 2021 13:09:24 GMT
Popped into my local Morrisons this afternoon to see that they were selling packs of 4 squid. Having never tried them (though I have eaten octopus which I will say was actually really tasty), I cooked 2 in a stir fry for my tea, and certainly I was really disappointed in them. Not much taste except with the stir fry sauce. Oh well, nothing ventured, nothing gained. Now then, our david . If you watch episode 1 of Rick Stein's Seafood Lovers' Guide, currently being repeated on BBC2 and iPlayer, you'll learn two 'delicious' ways to serve squid - the simple way preferred by the men who catch them, and Rick's chefy way. I personally won't be trying either, or indeed any of the recipes in the series. I only watch it for the pretty pictures! Thanks TallPaul I’ll give it a watch. I’ve got plenty of squid to eat up! |
|
19,794 posts
|
Post by BurlyBeaR on Sept 2, 2021 15:21:45 GMT
Might as well have a bag of Scampi Fries!
|
|
4,029 posts
|
Post by Dawnstar on Sept 4, 2021 17:24:34 GMT
I dislike mushrooms & refuse to eat them but my mother likes them, so included some when she made a chicken pie. Guess whose slice of pie had only 1 piece of mushroom in & whose slice had 6 pieces!
|
|
4,993 posts
|
Post by Someone in a tree on Sept 16, 2021 19:37:40 GMT
It is not her greatest work but I give here points for effort. Don't know where she finds the time to do all the harvesting and bottling to be honest  |
|
