Re: OT: Two countries separated by a common language

Tristan McLeay wrote:

> David Barrow wrote:
>
> >I don't suppose you have a tradition of eating them with jam and whipped
> >or clotted cream on top, do you?
> >
> What is clotted cream? It sounds discusting... I'm thinking of blood
> clots...
>
thick cream made by slowly made  by slowly heating milk and taking the cream
from the top

see

http://www.hwatson.force9.co.uk/cookbook/recipes/desserts/clottedcream.htm

for method and picture; though leaving the milk out for 24 hours might not be
a good idea in hot countries

>
> (Scones here, are, of course, the same thing as scones in England,
> except that no-one would dream of using a long o in the name. And they
> are, of course, typically served with jam and whipped (or sometimes
> normal[1]) cream. I've never heard of anything but plain scones. English
> muffins are called muffins, or English muffins when you need to, and are
> sold with the breads in a supermarked. American muffins are called
> muffins, or American muffins when you need to, and are sold with the
> cakes in a supermarket. A cooking tray with depressions in it is called
> a muffin tray. A flat cooking tray is called a scone tray if context
> isn't clear.)
>
> [1]: Our normal is double or thickened cream, and you can't get
> unthickened cream without going to American specialty shops.
some varieties of scones here:

http://www.hwatson.force9.co.uk/cookbook/recipes/baking.htm#Scones

David Barrow