English muffins -- what do the English call them?

american biscuits - savory scones good with grits and gravy

I thought that in Spanish, limes = limas and lemons = limones... ?

*ponders where her English/Spanish dictionary is*

*leaves post be*

I can't think of any more at the moment. I understand Nick D is au fait with 'roll and tattie scone'.

Chorley cakes are still chorley cakes in chorley. Lancashire cheese is still lancashire cheese on the markets in Lancashire..etc., etc.

But the meaning would be more like "salvaged bread," because it developed as a way to use stale bread.

And in the U.S. we call American cheese "American cheese," or "American-style processed cheese food product." I sincerely hope this product is not available in other countries; so many people hate America for so many other reasons.

Worst reasoning ever?

And if yo' mama or grandmama knows how to make biscuits, they ain't heavy. If you go to "soul food" restaurants in NYC catering to the Vice magazine crowd, they probably weigh a ton. Or a tonne. No comparison.

In France, all toast is french toast,
all kisses are ...
all letters are...

from a piece describing the English to American "translation" of the Harry Potter books: (http://www.worldwidewords.org/topicalwords/tw-cru1.htm)

Mr Gleick’s greatest castigation was reserved for crumpet, which the translators of the first book reportedly changed to English muffin. There are two things wrong with this: one culinary, one cultural.
It is true that English muffins and crumpets are related things, though neither should be (or could be) confused with an American muffin, which to British eyes and taste buds is a sweet-tasting cake. Both muffins and crumpets are flat discs about three inches across and an inch or so deep, cooked in a pan or on a griddle, in the process generating deep dimples on one side to soak up the butter, which must be applied liberally once the cake has been toasted. The difference between them lies in the composition of the mixture used, which makes muffins feel and taste rather more like bread; in addition, muffins are baked on both sides, so they must be cut in two before they can be toasted.
It’s the cultural associations—immediately recognisable to most English readers—that matter most. Toasting crumpets for tea in front of an open fire on winter days in the company of parents or friends is an old image of comfortable, unthreatening middle-class English life of an older period. It’s associated especially with boarding school, and features in school stories going back more than a century, of which the Harry Potter books are just the most recent. You can’t expect an American youngster to appreciate all these subtleties, but to remove the potential of doing so is a pity.
Crumpets have been known for several centuries, though the origin of the name is obscure. It is first recorded in the modern spelling and sense in the eighteenth century, though earlier there was something called a crompid cake, where crompid means curved up or bent into a curve, which is what usually happens to thin cakes baked on a griddle; the word may be linked to crumb, crimp and other words from a common Germanic origin.
In the 1930s, the word became British English slang for a woman regarded as an object of sexual desire. No doubt men remembered their schooldays and associated female pulchritude with something tasty. (In the 1960s the British broadcaster Joan Bakewell was infamously described, in a quote attributed to the late Frank Muir, as “the thinking man’s crumpet”.) It was earlier a slang term for the head, and also served for a while as a term of endearment (as in P G Wodehouse’s Eggs, Beans and Crumpets).

sorry for shunning this thread this long time. hash browns are potato-y things with a crispy outside and a kind of fluffy inside. I think they might be somewhat reconsituted. they are not home fries. they seem to have them in Scotland too, as I was served some in the Albion Hotel on saturday morning.

Oh true, when Americans are making gravy it's probably for like 18 people at Thanksgiving or something, maybe it's to stretch the pan drippings further.

haha xpost

Porkpie says thickened gravy is kinda more of "a bechamel affair"
I'd say the thin gravy is kinda more of a jus affair

It's all gravy, though!

Let's get it crunk, we gon' have fun
Up on in this gravyrie
We got ya open, gravy boatin'
So you gots to thicken me
Don't need au juseration, holleratin'
In this Thanksgiving
Let's get it bechmelatin', while you're waiting
I just love gravy

Now that that's settled: biscuits. Do you have biscuits in the southern-U.S. sense, the lardy doughy kind that get smothered in "country" gravy? And if so, what do you call those?

AFAIK we don't even really have these in Canada (except maybe if you went to some Southern-themed restaurant). I didn't know about them until a few months ago.

(It's pretty interesting that as soon as you get to Buffalo, you start to find black-eyed peas and collard greens in the frozen food section and you can get these bastard-child 'biscuits' in pubs. I like it since black-eyed peas and okra and shit are important in South Indian food too.)

Ha, Dan, the J is for "Jus" -- a middle name inspired by her godfather, Oran Jones

Sundar, they're a southern thing even in the U.S., and not something you can just grab anywhere up north; they're also super-delicious and not that hard to make, and I wish them upon everyone I like

I mean, you can grab like Pillsbury pre-made biscuit dough anyplace in the U.S., to eat like rolls or spread with butter or honey or jam -- I mean the biscuits-and-gravy combo doesn't get served all that commonly as you move out of the south and great plains

Yeah, that's what I gathered. (The southern part. It was someone from NC who explained them to me. I'll give them more of a chance before I weigh in on the "delicious" part.)

I don't know, biscuits and gravy is a pretty common diner food up here, although it's more omnipresent and probably better in the south for sure.

xpost - They're a bit of a comfort-bomb celebration of fat + flour, admittedly, but that's a lot of the charm: it's not just southern but kind of a midwest pioneer thing, like it's January in Nebraska and there's a little lard and flour in the pantry and pa has to walk four miles to work at the next farm.

They have them on McDonald's breakfast menus up through Missouri and over the Plains -- or at least they used to. It seems like they're a full-on staple in the south/plains, and kind of one item among many everywhere else.

My mom pretty much always kept Thomas's English Muffins in the house and I probably had one at least a few times a week for years

Now they taste really bland and starchy to me as do most white-flour products.

ditto. not that they taste that bad to me now, but i look at them in the store and think "eh, why bother, i'll just buy some wheat bread that i can use for sandwiches too."

Oh my GOD I fucking love biscuits, buttered or with gravy! I like Jack in the Box's breakfast biscuits the best of any burger joint food item.

English muffin + fried egg = easy, cheap, filling breakfast, and hardly any dishes to wash from it. (This is pretty much how I determine what I'll cook 80% of the time).

someone post the image of giada's boobs

I've always made gravy with pan drippings with flour mixed in, then with stock added. When it thickens up I add white wine (if chicken) or maybe worcestershire sauce amd red wine.

Never ever heard of putting cream or milk into a gravy before though (as opposed to white/bechamel/mustard type sauces).

I think I prefer making gravy from bacon drippings over sausage drippings, because they're making sausage leaner these days and you have to augment the drippings with butter. And then you're just getting close to bechamel. No problem rendering enough fat out of bacon.

Porkpie otm about gravy, altough I gave made chicken gravy with milk in ( no flour though) which is surprisingly good. However, having gracy does not preclude the making of a white sauce or bread sauce with the meat fat, to which family the sausage gravy surely belongs. I like to make biscuits and gravy at home but I prefer to make a purer british style gravy to do so. It is hard to get as much flavour into a white sauce.

Maybe it'll help if you guys think of the flour as "tipping" the gravy