As in cone.Scone - as in gone
Scone - as in cone
Discuss!!
Apart from this, of course.Neither, when referring to the place
Toast - buttered hot or cold
- Thread starter User00056
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Scone - as in gone
Scone - as in cone
Discuss!!
Gone and cream first then jam
BenBhoy
Well-Known Member
We've got the exact same churn but, as the boss is left handed, the handle kept coming off. I've now got it running on a hand drill, slow speed and light clutch.Anyone make their own butter? 600ml double cream gives 230g of beautiful butter, and a pint of buttermilk. Dead easy, too
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One thing I've not fathomed is how to get all the butter milk out, resorted to squeezing with my hands but it's messy.
You need to make yourself a pair of butterhands / Scotch hands to work it with.
I made these from a bit of cherry wood:
Tip the butter lumps out of the churn into a collander or something similar and run under very cold water to wash out as much buttermilk as possible, then dump it onto a slightly sloping board and work it with these, constantly pressing and reshaping it until you get the consistency you want.
As @VSS says above, constant washing with cold water is the answer. I wash mine in a large bowl under a running tap until the water remains clear. The Scotch hands make it a lot easier to properly shape it into a block, too
Bavarianbrit
Well-Known Member
But you never boil eggs in the USA, I tried when I worked over there to find an eggcup in many kitchen shops but I never found one it is all fried, over easy or scrambled so nothing to dip the toasted and buttered soldiers into.
We had an old 1900 era coal range in our 2 bedroomed terraced slum in Coventry but with a toasting fork holding the bread up to the coals it made very nice toast.
My adopted German daughter is now 57 and she will only eat UK sliced bread after it has been incinerated in the toaster, she says it has no consistency when straight out of the plastic bag.
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Steady boy, steady….
BenBhoy
Well-Known Member
You've inspired me - its the second thing on my Christmas list!Anyone make their own butter? 600ml double cream gives 230g of beautiful butter, and a pint of buttermilk. Dead easy, too
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The first thing on your Christmas list contains full step-by-step instructions on how to use the second thing.
Mountain Bug
Well-Known Member
You are correct. A soft boiled egg is virtually unheard of over here. We do hard boil eggs, peel and eat them whole, slice them for egg salad, or make deviled eggs (also, and unfortunately, a nearly lost preparation) or as you say fry them scrambled, sunny side up or over easy. Its a shame that we don't do soft boiled. They are delicious and those little cups are oh so cute.
Scott
You could start a new trend!
You're missing out! Soft-boiled eggs (5 1/2 minutes in boiling water) on HOT buttered toast, then a sprinkling of flaked sea salt is an absolute joy
But what about soldiers?
Soft boiled egg in egg cup, slice off the top, scoop out the top you've sliced off to make another little cup, put pepper and salt in the little eggshell cup you just made and which you keep on the side of your plate, dip buttered soldier into the pepper & salt mix, then dip into the soft-boiled egg. Eat and enjoy!
Best if the white of the egg is still a bit gooey too. A bit like cooking venison really: if it's warm right through then it's done. Any more is too much.
BenBhoy
Well-Known Member
BenBhoy
Well-Known Member
You put the black pepper on after the photo i hope??Not for me. I scoop out the entire egg (must be two) and plonk them down onto the toast. Best if the slices are cut in half and interlocked with each other so the egg/toast ratio is even, and the yolks are well distributed. Heaven
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