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Crumpet vs English Muffin - Vote
- Thread starter The Count of Merkur Cristo
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It depends on the use to which you will put the thing. A crumpet in an egg Bene would be awful.
I only like butter on crumpets, but various toppings on muffins. The best muffins were from Fortnum & Mason, London. Topped with butter and Fortnum‘s Royal Sovereign Strawberry conserve they were delicious. Unfortunately both muffins and conserve were discontinued, must be around seven or eight years ago now.
Sir Winston Churchill’s false teeth were sold at auction in the UK a few days ago for £18,000. I wonder how many crumpets and muffins they’d chomped on.
Sir Winston Churchill’s false teeth were sold at auction in the UK a few days ago for £18,000. I wonder how many crumpets and muffins they’d chomped on.
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Not many. Churchill had half a bottle of whisky for breakfast.
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Mr. Shavington:
+1...and smoked a couple Cubans by then.
"My tastes are simple: I am easily satisfied with the [very] best". Sir Winston S. ChurchillNot actual Cubans, of course. Only the cigars.Mr. Shavington:
+1...and smoked a couple Cubans by then.
View attachment 1794234"My tastes are simple: I am easily satisfied with the [very] best". Sir Winston S. Churchill
The whisky was elevenses. He liked a muffin for breakfast and crumpet in the afternoon.
I think we found the actual answer to the poll!
What about Second Whisky?
Second whisky! It’ll put hair on your feet.
That might be a billion dollar idea. You should do something with it.
I believe he enjoyed a fine cognac and cigar after his crumpet. Those less fortunate made do with a muffin and cup of tea.
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Crumpet with beans, please!
Not to my knowledge."clotted cream"?!Is there an American equivalent I might know about?
Are you certain it wouldn't be called heavy cream instead of butter?
Ken:
Yes...it's called butter (high fat content).
“Hot crumpets, [and hot english muffins] with butter and jam - what could be more [delicious]"? William Boy
"clotted cream"?!
"Clotted Cream" in England, "Devonshire Cream" in Canada. (shrug)
Sounds easy enough to make for yourself, but that's my evaluation. Hmmm. There is an alternative but not an exact match. The process I use to make cultured butter can, if only taken partway, provide a very nice creme fraiche. To wit:
Take a quart of heavy cream (35 per cent butterfat or higher; I use 38). Pour the quart of cream into a jar of around 1 1/2 quart capacity. Take a large soup-spoonful of plain* live-culture yogurt or skyr. Stir well into the cream and let sit covered on the counter for one or two days. I usually let it ferment for two days, which gives a nice flavour.
Alternatively you can culture the cream with buttermilk from the previous churning, or with boughten buttermilk if you can find it. I find yogurt culture gives more butter yield and thinner buttermilk; skyr culture gives a bit less butter and thicker buttermilk. That won't matter to your creme fraiche. Use what you have.
The cream will turn into a yogurt-like product. Pour/scoop this into a mixer bowl and beat it well to whip. Once it's stiff it's whipped creme fraiche and excellent on just about anything, even your finger.
Beat it too long and it will first get "sandy" looking, then "rocky" and finally the mixture will "break" into flowers of butter floating in buttermilk. Keep on beating and it'll gather up so you can pour off the buttermilk and press the liquid out of the butter.* Vanilla flavoured yogurt is NOT plain yogurt! Also, it's sweetened. Neither one of which do you want in your creme fraiche or butter or buttermilk! Plain, live-culture yogurt or skyr. We make those, too.
O.H.
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Well...the Mrs. is partial for english muffins w/;
“[Hot english muffins] with butter and [strawberry fig] jam - what could be more [delicious]"
William Boyd
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"clotted cream"?!
I've been wanting to try "clotted cream" for a long time so I finally got around to making some using this recipe I found for it.
Homemade Clotted Cream - https://www.allrecipes.com/recipe/257734/chef-johns-clotted-cream/
Heavy cream after a 12 hour bake in a 180F oven
Clotted Cream dished up after chilling 12 hrs
Sourdough english muffin with clotted cream & wild thimbleberry jam.
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- #38
Ken:
Yes...it's called butter (high fat content).
“Hot crumpets, [and hot english muffins] with butter and jam - what could be more [delicious]"? William Boyd
...I meant in the US...it's 'classified'
as such.
My youngest son has just started his sourdough journey. I missed out on the crumpets a few days back. I'll be agitating for their quick return.
Seems obvious that fresh made breads are best, so I'm voting crumpet given that fresh sourdough E muffs are less likely to pop out of our kitchen.
Cool! Here's sourdough crumpets for you:
1 cup sourdough (fresh or discard, old or new, cold or room temp)
1 tsp. sugar
1/4 tsp. salt
3/8 tsp. baking soda
Put all in a medium bowl (because it expands) and beat it all together. Heat griddle to 300F, grease crumpet rings. Cook about five minutes on one side, until the top is fairly dry and has lots of bubble holes. Remove the rings and flip the crumpets; cook another five or so minutes until done. Then, as Peter Reinhart says, since we want to make sure they're dead, toast them.
I have a very nice set of handmade stainless steel crumpet rings imported from a British baking supply house at considerable expense. They are a lovely excuse to use the kind of language I use too much anyway. I also have a set of the cheap silicone "egg/crumpet" rings you can get in most grocery stores, and they're great.
Using the cheap rings, this recipe makes about 6 crumpets -- so scale as needed to feed the masses.
O.H.
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