English muffins -- what do the English call them?

In Scotland, scone is pronounced so that it rhymes with Ron.

Whatever happened to that Cozen guy, he was cool.

do you really want to know?

haha

Friday I heard a commercial in which the cockney sounding Geico gecko says something about an english muffin, which caused me to turn to the person next to me and ask "what do the english call "english muffins"? Thx, ILE!

Cozen fought the law, and the law won.

happy birthday cozen

it really was his birthday a few days ago.

Ha! I don't remember this thread and certainly never saw the most recent revive. Anyway, yes, I fought the law and law won. Now I'm mostly miserable but rich.

[ban me]: 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?

Are these similar to faggots, or is that another thing?

Hello, Cozen! Do you still look like Bernard Sumner?

"[ban me]"? Ha! I was quoting n4bisco%%/N1tsuh.

x-post

What?! No. Photo Booth-ed a few seconds ago:

http://farm3.static.flickr.com/2047/2218609209_777c0221a0_o.jpg

Anyway this isn't about me, it's about faggots.

Aren't faggots like meatballs?

The biscuits refered to above are like most similar in texture and weight etc. to scones, I guess. I have tried to explain the idea of gravy covered scone like things to my husband and it blows his mind but that's the best example I could come up with.

This is an American biscuit, with gravy being ladled on:

http://images.jupiterimages.com/common/detail/87/03/23030387.jpg

They are buttery and usually have a soft, doughy center. You can add sausage gravy as seen above and have them for breakfast; you can also eat them alongside entrees, possibly buttering them or spreading a little honey in the center.

Those look quite delicious.

Popeyes® Chicken and Biscuits

I miss

You

they don't call them anything. they eat them. (har har)

isn't it sad that after SEVEN years I came up with the same crap joke (before clicking on the thread)?

is this where we start the - "that's not gravy" discussion? it's more of bechamel kind of affair.

I want to know, why does Trader Joe's call their English muffins British muffins?

Actually no, Porkpie -- I think technically the distinction would be that white/country gravy starts from the sausage's own fat/drippings (plus flour, cream) rather than butter, like bechamel.

Sometimes they don't even use any dairy! But the most common approach = brown some sausage, whisk flour into the fat/drippings, splash in milk/cream

It's the dairy that throws me, that just can't be gravy, it's effectively a roux based sauce. To me gravy is meat juices plus booze/stock, and you skim away the fat.

so there we are, back to what the english call english muffins.....

I get a nice heart-attacky gravy using half lowfat milk, half water. The secret is browning your flour in the pig fat to a deep dark roux, skating right up to the edge of burning it. Generously salted and a HUGE amount of black pepper.

Ha, Porkpie, this must be some UK thing, because so far as the US (and France!) go:

(a) you can use a roux to make a gravy!
(b) the fact that the dairy throws you is dealt with honestly and straightforwardly by noting, often, that it is a "cream gravy"

exactly, flour is the last thing I'll put into gravy, I don't want my meat flavour....masked or clouded, just put in some booze, burn off the alcohol and reduce to give a lovely gravy.

But are you saying you don't believe anything involving flour is really a gravy?

The main result of this discussion so far is HOT DAMN do I want some chicken-fried steak

Lovely runny not-at-all-lumpy-and-therefore-distinctly-ungravylike gravy?

I've never put flour in anything I'd call gravy, no. This may not be an English thing please note - it may just be a me thing.

That's weird, there's flour or some kind of thickener in ALL gravies here, I think? I mean whether you use flour or Wondra or cornstarch or what have you, there's SOMEthing.

here's what Delia has to say:
. Basically there are two ways to make gravy – the first is by 'de-glazing', which involves spooning off most of the fat from the juices, then scraping the sides and base of the roasting tin to release all the lovely caramelised bits. Wine or stock (or both) is added, and the whole thing is allowed to bubble and reduce to produce a small amount of concentrated but thin gravy. Or, for a slightly thicker gravy for a larger number of people, again most of the fat is spooned off, but then flour is stirred into the juices before the liquid. Either way, the essential point (as with any cooking skill) is to preserve and enhance the flavour. It is best to use a stock that matches the meat, that is a beef stock to make gravy for beef, and so on. If you are pressed for time, ready-made stocks are available, but equally a vegetable stock made from potatoes or other vegetables is perfectly all right.

obv, I'm all about the former

fry the flour in the skimmed fat from the meat
add the meat juice + booze if you want
reduce

jus ≠ gravy

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.