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Crumpets versus muffins

  • Thread starter Thread starter Beryl M
  • Start date Start date
wow - it looks good Maureen - a confession to make my husband Stuart makes most of the meals - lucky me - I just eat them LOL
 
Cottage loaves cheese and pickle or bacon and eggs every Saturday night when we came back from the dance or the pictures five of us in the kitchen can you imagine. Dripping on toast in front of the fire in the winter delicious and yes especially with brown jelly from beneath the dripping with salt and pepper.
 
I was never partial to dripping -the rest of my family liked it - Oddly enough dripping doesn't go down well here in Canada - I don't think too many have tasted it
 
I was just in the Super Market and here pikeletes are called crumpets.
For a short while after coming here I had a problem finding things because of the different names for things. Still happens occasionally.:)
 
Think in Canada Sinclair we get the thicker ones - crumpets - like the pancakes here are much thicker - whereas in Britian they are more like crepes - much nicer
 
I had forgotten the English ones are thinner, I guess that is why the ones here are so stodgy. The photos are good Sinclair, they do look almost the same if you don't have them side by side. :) Mo
 
Beryl M said:
I was never partial to dripping -the rest of my family liked it - Oddly enough dripping doesn't go down well here in Canada - I don't think too many have tasted it
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They must have lead a sheltered life think about those spit Roasts in the wilds and all that Dripping going to waste:Aah:
 
I could be wrong AlF - I think it is because the meat is cut differently over here - I get very little dripping from my roasts - it is all used up in the gravy
 
The secret to a good Pikelet/Crumpet.
Don't use a toaster; because that cooks at an even rate to both sides. The bottom should be almost burnt so that when you depress it 'cracks', the top should be done so that it's still flexible and then smoother with butter.... yum yum!
They're very nice with a poached egg, the yolk fills the holes
 
[They're very nice with a poached egg, the yolk fills the holes/QUOTE]
Sounds very nice. Maybe I will get some next time I am at the stores. :great:Mo

I meant to ask, is cooking your profession or a pleasure.
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Sakura,
Like many I enjoy my food and take interest in its preparation. Even the simplest meals can be improved by a little creative thinking without it costing the earth.

Let me share a couple of hints/tips with you.

The best way to poach an egg.
In a large saucepan boil at least 5"/12cm of water, when the water is producing bubbles stir to produce a vortex. Break the egg into the centre of the swirl. The rotating water will wrap the white around the yolk. Add a tablespoon of malt vinegar. When the egg white is set drain off the water using the saucepan lid to hold it back. Any remaining water will soon evaporate off. Add a small knob of butter to glaze and lubricate the pan which will help to avoid it sticking. Place on a hot buttered crumpet.
Serve with Mayonnaise or Tomato sauce if you dare. :):Aah:

A poached egg is particularly good with a pair of Kippers.
 
They were always pikelets to me

Mmmmm pikelets with lots of butter.

Pikelets as I found out when I moved here 25 years ago (Oxfordshire) are flatter and larger......the pikelets of my youth had changed their name to crumpets....confusing. However, after all this time I think I have got used to it.

Linda
 
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