English muffins -- what do the English call them?

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.

Not sure what American scones are.

http://www.tongarashi.com/flamingo/potter/crumpet.jpg

Note the holes. I don't know what other people do with them, but as I kid I'd have them drenched with butter and maple syrup. British people probably just use them to soak up tea or something boring like that.

-- dave225 (adspac...), March 4th, 2004

This is basically right. E. M. is almost like a crumpet
an am. bisc. is almost like a scone
Am. scones are usually too much like a wad of baked dough, it's true

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