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BS: Crumpets - bought or made?

Helen 22 May 21 - 08:20 PM
Rapparee 22 May 21 - 10:11 PM
Helen 22 May 21 - 11:00 PM
BobL 23 May 21 - 02:51 AM
Helen 23 May 21 - 03:39 AM
Jos 23 May 21 - 04:01 AM
Jos 23 May 21 - 04:14 AM
Helen 23 May 21 - 05:13 AM
SPB-Cooperator 23 May 21 - 07:06 AM
Jon Freeman 23 May 21 - 07:34 AM
Mrrzy 23 May 21 - 09:16 AM
Sandra in Sydney 23 May 21 - 09:58 AM
Steve Shaw 23 May 21 - 11:25 AM
Jack Campin 23 May 21 - 12:04 PM
Helen 23 May 21 - 05:52 PM
Jos 24 May 21 - 07:30 AM
Charmion 24 May 21 - 11:45 AM
Jack Campin 24 May 21 - 03:17 PM
Helen 24 May 21 - 04:20 PM
Mr Red 25 May 21 - 03:09 AM
Mr Red 25 May 21 - 03:15 AM
Mr Red 25 May 21 - 03:23 AM
Helen 25 May 21 - 05:22 AM
Jos 25 May 21 - 06:42 AM
Helen 25 May 21 - 07:19 AM
Jos 25 May 21 - 08:20 AM
Helen 25 May 21 - 04:24 PM
BobL 26 May 21 - 02:23 AM
Jos 26 May 21 - 05:18 AM
Jon Freeman 26 May 21 - 05:50 AM
SPB-Cooperator 26 May 21 - 05:52 AM
Steve Shaw 26 May 21 - 05:54 AM
Jos 26 May 21 - 06:12 AM
Helen 26 May 21 - 06:32 AM
Jos 26 May 21 - 08:48 AM
Mr Red 26 May 21 - 05:55 PM
keberoxu 27 May 21 - 04:22 PM
Mr Red 28 May 21 - 02:51 AM
keberoxu 07 Jun 21 - 08:08 PM
Rapparee 08 Jun 21 - 09:48 AM
Helen 08 Jun 21 - 04:23 PM
Mr Red 09 Jun 21 - 04:11 PM
Helen 09 Jun 21 - 05:40 PM
leeneia 10 Jun 21 - 12:31 PM
Mr Red 10 Jun 21 - 03:47 PM
leeneia 11 Jun 21 - 01:24 PM
Steve Shaw 12 Jun 21 - 05:22 AM
Backwoodsman 12 Jun 21 - 05:39 AM
Steve Shaw 12 Jun 21 - 05:42 AM
Jos 12 Jun 21 - 06:03 AM

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Subject: BS: Crumpets - bought or made?
From: Helen
Date: 22 May 21 - 08:20 PM

Firstly, I'll come clean. This thread might just be click-bait for a lovely lady named Eliza. :-)

I first tried to make Crumpets over 10 years ago. They worked ok, tasted yummy, very moreish, nothing like the packet crumpets, and they didn't have proper holes in them. I made them again a few years ago. Same result, pretty much. Very time consuming because of the rising times between the two steps in the process.

Last weekend, out of the blue, I thought I might make crumpets for breakfast but I hadn't allowed enough time for the two rises so no-go. Meanwhile, a couple of days ago my sister emailed me and asked me what recipe I use for crumpets because her Hubby was making some. Spooky, huh?! Not really. It saves on telecom charges when you can communicate directly.

I emailed back and said I had found a Paul Hollywood recipe after watching him make them on a TV show I saw. I told her I would try it out this weekend.

Well, I did this morning. Yummy, nothing like a bought one, same two rise periods in the process, no holes in the final product, etc.

Two things I would change next time: Paul H uses fast-acting yeast and I just had packet yeast granules. I should have done the trick of putting the yeast and sugar in some warm milk and letting it froth up, as in the first recipe I posted. Secondly, I allowed enough time for the rises but forgot that the crumpets need to cook a bit slowly so next time I'll have to allow extra time at the start.

We didn't split them and toast them, just ate them warm with marmalade and cheese. (Sorry, that's my thing and now Hubby is hooked on it as well. The marmalade we had this morning is a ruby grapefruit marmalade he made using fruit from our tree.) I made the rest of the batch up and I'll freeze them for a quick crumpety fix next time.

One question I have is, why does the first recipe include cream of tartar? I'm not sure what that actually does?

Have you made your own crumpets? Any tips and tricks you'd like to share?


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Subject: RE: BS: Crumpets - bought or made?
From: Rapparee
Date: 22 May 21 - 10:11 PM

Cream of tartar (tartaric acid, if I remember correctly) helps the rise.


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 22 May 21 - 11:00 PM

Thanks Rapparee. I'm just wondering why Paul Hollywood didn't use it in his recipe but he uses fast-acting yeast so maybe it doesn't need extra help.

I'll try putting cream of tartar in the next batch and see if it helps.


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Subject: RE: BS: Crumpets - bought or made?
From: BobL
Date: 23 May 21 - 02:51 AM

Grapefruit marmalade and cheese? Sounds like one of those unlikely combinations that might just work. What sort of cheese?


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 23 May 21 - 03:39 AM

Well, I like a mild nutty sort of cheese, like Swiss, Jarlsberg or a relatively recent discovery of mine, Maasdam, but Hubby has tasty cheese with a bit of bite to it.


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Subject: RE: BS: Crumpets - bought or made?
From: Jos
Date: 23 May 21 - 04:01 AM

Cream of tartar is acid. It is an ingredient of baking powder along with bicarbonate of soda, which is alkaline. when combined with liquid and heat the result is 'bubbles' - making the crumpets, cake, muffins, scones etc. rise, even without any yeast.
If your crumpets don't have holes in the top, you haven't cooked them long enough before lifting them, like making pancakes.


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Subject: RE: BS: Crumpets - bought or made?
From: Jos
Date: 23 May 21 - 04:14 AM

Helen, I have now looked at your first link. It says: 'The batter should not be too stiff or your crumpets will be “blind” - without holes – so it is best to test one before cooking the whole batch. ... As soon as the batter is poured into the ring, it should begin to form holes. If holes do not form, add a little more lukewarm water, a tablespoon at a time, to the batter in the bowl and try again. If the batter is too thin and runs out under the ring, gently work in a little more all-purpose flour and try again.'


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 23 May 21 - 05:13 AM

Yep, Jos, you're right. By the time I began cooking the test crumpet, time was getting away. It would have been brunch and not breakfast, so I didn't go back to read that bit of advice. The holes were forming, but not many. It seems counterintuitive to make the batter less stiff so that the holes would form better because the holes were forming and then filling up again with runny batter, but also I think I put too much batter in the first one so it was too thick.

I'll make some more soon and see if I can get it right. This might be my project for the rest of 2021.


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Subject: RE: BS: Crumpets - bought or made?
From: SPB-Cooperator
Date: 23 May 21 - 07:06 AM

I like crumpets hot enough to melt butter, but not overcooked so they are rock hard.


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Subject: RE: BS: Crumpets - bought or made?
From: Jon Freeman
Date: 23 May 21 - 07:34 AM

"Cream of tartar (tartaric acid, if I remember correctly)"

So far as I can see, Cream Of Tartar (apparently potassium bitartrate) is a salt of tartaric acid, not the same thing.

I've not used Cream of Tartar in any recipe (at least not directly, it can be part of baking powder) but did use tartaric acid in my childhood attempts to make acid drops...

Both appear to have several uses and my be interchangeable for some things but I've found information on the web a bit confusing...


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Subject: RE: BS: Crumpets - bought or made?
From: Mrrzy
Date: 23 May 21 - 09:16 AM

Where is Senoufou?


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Subject: RE: BS: Crumpets - bought or made?
From: Sandra in Sydney
Date: 23 May 21 - 09:58 AM

she doesn't post daily, but surely wafts of hot buttery crumpet will find her nostrils ....


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Subject: RE: BS: Crumpets - bought or made?
From: Steve Shaw
Date: 23 May 21 - 11:25 AM

I'm sure I once read that the longest one-word palindrome in the English language is "detartrated."


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Subject: RE: BS: Crumpets - bought or made?
From: Jack Campin
Date: 23 May 21 - 12:04 PM

UK gluten-free ones: Genius are great. Warburtons are utterly foul.


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 23 May 21 - 05:52 PM

I get confused between cream of tartar and tartaric acid, and one page I looked at said that they are the same but c-of-t is the crystalline form.

Our leftover crumpets are toasting nicely. The supply is dwindling. They smell and taste good. Worth the effort. I might be repeating the experiment reasonably soon.


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Subject: RE: BS: Crumpets - bought or made?
From: Jos
Date: 24 May 21 - 07:30 AM

When I was a child, in a large family, we made cakes every day. There was never baking powder in our house - it was years before I learnt of its existence. We used a teaspoonful of cream of tartar and half a teaspoonful of bicarb. If we had any sour milk (our milk wasn't pasteurised when I was a child), we made scones using just bicarb in the flour before rubbing in the butter, with the sour milk acting as the acid to react with it and make the mixture rise.


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Subject: RE: BS: Crumpets - bought or made?
From: Charmion
Date: 24 May 21 - 11:45 AM

Jos, that's how scones were made in my family, too. They were somewhat stiffer than the cake-like items sold in the fancy coffee shops these days, and they had a very faint sour tang that I loved as a child and still do.

A proper strawberry shortcake consists of a large scone (made the old-fashioned way) split horizontally and filled with sweetened whipped cream and sliced raw fruit. I don't eat it any more because people use white cake made from a mix, and it's overpoweringly sweet.

I tried to make crumpets once and the result was inedible. As with Hollandaise sauce and pita bread, I decided to leave the manufacture of crumpets to the professionals.


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Subject: RE: BS: Crumpets - bought or made?
From: Jack Campin
Date: 24 May 21 - 03:17 PM

TV chefs use a lot of sleight of hand. You didn't notice Paul Hollywod surreptitiously dropping in a packet of dehydrated holes.


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 24 May 21 - 04:20 PM

Ah, Jack, there's my problem right there (as they say on Mythbusters).

I forgot to mention that I had run out of plain flour so I used bread flour only. That might have influenced the outcome of the crumpets. When I made them the first time, from the other recipe, I seem to remember that when mixing the batter it was like two different batters combined, one thick and hard to mix and one runny, so that might be part of the trick too.

Scones, now that's another favourite of mine. About 20 years ago my sister gave me a recipe for lemonade scones. Simple, easy, quick. You can use soda water if you want to limit the sugar, or the other day I saw the tail end of a show on TV and they used ginger beer - non-alcoholic.

Lemonade Scones
(Note: this was the link but it is extinct now - http://www.geocities.com/pumbo99/recipe4.html) so try this one:

Lemonade Scones

If you like scones try out this recipe using lemonade as one of the ingredients.

4 cups SR flour
Good pinch salt
300ml bottle of cream
300ml bottle of lemonade.

Sift flour into a large bowl. Mix in the salt. Make a hole in the centre and add the cream and mix with the flour forming a stiff dough . Add the lemonade until a soft dough forms.(You probably won't need all of the 300mls of Lemonade). Turn out on to floured board, gently knead, then pat or roll out to a 2cm thickness(approx). Cut out the scones and brush tops with a little milk. Place on a greased oven tray. Cook in a very hot pre-heated oven (220 deg Celsius) - should be ready in 12 to 15 minutes. Makes about a dozen and a half scones.

Note: I do it differently: I put the lemonade, cream & pinch of salt in first. Stir lightly. Mix in 4 or 5 cups of flour, one cup at a time, but fairly quickly. It will make a batter like pancake batter and then suddenly puff up into scone dough consistency. Don't over-knead it. A quick pat into shape will do. It usually looks a bit wet and sticky but it sorts itself out in the oven.


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Subject: RE: BS: Crumpets - bought or made?
From: Mr Red
Date: 25 May 21 - 03:09 AM


Cream of tartar (tartaric acid, if I remember correctly) helps the rise.


Don't cream of tartar & baking soda (same thing plus bicard of soda) produce CO2 as it breaks down? Which is what the holes were formed with. Yeast produces CO2 as it ferments. Maybe a little sugar would accelerate the process.

A food technologist/chemist would tell us, but doesn't some of the starch in the flour have to be converted to "a" sugar for the yeast to do the yeasty thing?

I could ask my food tech niece, but she has made fruit juice drinks etc lately. I kid you not, one of her product was garlic & ginger. Some whizz kid marketing guy's idea, her formula. My idea of hell!


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Subject: RE: BS: Crumpets - bought or made?
From: Mr Red
Date: 25 May 21 - 03:15 AM

I forgot to mention that I had run out of plain flour so I used bread flour only.

Isn't bread flour also called "hard flour" - that would make a difference. Clue's in the name!


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Subject: RE: BS: Crumpets - bought or made?
From: Mr Red
Date: 25 May 21 - 03:23 AM

Potassium Bitartrate aka Cream of Soda Wiki


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 25 May 21 - 05:22 AM

Hard flour. Yes, but I had already started the process so I couldn't turn back at that stage. I had to use the flour that was available. I blame it on Hubby. He used the last of the plain flour to make pancakes and didn't tell me that I needed to get some more. That's my excuse. :-D

When I split the crumpets to toast them I can see the holes inside but they were a bit too shy to poke their heads above the parapet.


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Subject: RE: BS: Crumpets - bought or made?
From: Jos
Date: 25 May 21 - 06:42 AM

I have never split crumpets to toast them. I just toast them whole and put the butter on top.
I might split and toast muffins though.
NOTE: That does NOT mean American muffins, which I would call cakes - like cup cakes but without the heap of fat, sugar and artificial colouring piled on top.
Small cup cakes with much less of the fat/sugar mixture would be 'fairy cakes', or with just simple icing or maybe containing dried fruit they would be what my grandmother called 'buns'.
Confusion on confusion. To me a bun is made with yeast and like a very small loaf of bread (with currants in).
And then there are scotch pancakes, and pikelets, and we are coming back to crumpet territory.


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 25 May 21 - 07:19 AM

When I watched the Paul Hollywood TV show he talked about how different his crumpets are from the flat, dry bought ones. He says in the last section of his recipe that they can be served split or whole. When I make the next lot, with the proper ingredients, I'll report back on the results.

I wouldn't split the bought ones. They are completely different to the Paul H ones.

Jos, where do you live? Not the U.S.?

Here in Oz we can buy packets of "English muffins" which are split and toasted and topped with butter etc. They are sort of a cross between bread and cake, with a fairly dry texture. Muffins are little cake-like things, a bit softer than the usual cakes, often with blueberries or some other sweet or savoury inclusions. They have the muffin top where the batter has broken free of the cup or muffin case and expanded outwards, hence the "muffin-top" name applied to people whose pants or trousers are tight at the waist so that the excess fat spills out over the top. (Too graphic? Sorry!) Cup cakes are as you describe - too sweet for my taste even without the icing on top. Buns are made with yeast. Pikelets are commonly made at home, but can be bought in a packet - shock, horror! (How difficult is it to make pikelets, seriously??!!) Pancakes are made at home as well.

I don't know anyone apart from my brother-in-law who has tried making crumpets. The home made ones have a good flavour as well as an interesting texture so I will persevere with the project.


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Subject: RE: BS: Crumpets - bought or made?
From: Jos
Date: 25 May 21 - 08:20 AM

I am in southern England but my grandmother (the one who called small cakes 'buns') was from the Sheffield/Chesterfield area.


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 25 May 21 - 04:24 PM

I had a clue that you were not in America when you referred to American muffins.

I live in Newcastle, 100 miles north of Sydney.


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Subject: RE: BS: Crumpets - bought or made?
From: BobL
Date: 26 May 21 - 02:23 AM

In my English universe, buns are just cake made in individual portions. With or without fruit, iced or plain, in a paper case or not. Usually light - I don't think a rich fruit cake recipe would adapt. Yeast is not normally used (Chelsea buns being an exception).


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Subject: RE: BS: Crumpets - bought or made?
From: Jos
Date: 26 May 21 - 05:18 AM

Bath buns? Hot cross buns?

Which bit of England is your English universe?


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Subject: RE: BS: Crumpets - bought or made?
From: Jon Freeman
Date: 26 May 21 - 05:50 AM

Buns have always been small cakes to me. "Cup cake" is a relatively new term to me which I had thought was American. The difference between these and buns seemed to be to be that the "Cup cake" was slightly larger. I was about to say that the cases in the cupboard agreed with this but on checking now, I see the smaller ones are described as "Fairy cake".

Some people, including my mother use "pikelet" to include what I call "crumpets". Going by this page, this usage is found in the Midlands and Yorkshire in England. Mum is Shropshire (West Midlands).


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Subject: RE: BS: Crumpets - bought or made?
From: SPB-Cooperator
Date: 26 May 21 - 05:52 AM

We had cup cakes in my childhood in the 60s.


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Subject: RE: BS: Crumpets - bought or made?
From: Steve Shaw
Date: 26 May 21 - 05:54 AM

The Sally Lunn is a thing of great beauty.


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Subject: RE: BS: Crumpets - bought or made?
From: Jos
Date: 26 May 21 - 06:12 AM

We called today's crumpets 'pikelets' when I was a child - again the Sheffield/Chesterfield origin. We also didn't call scones 'sconns'. That fits with the map someone posted recently that showed Sheffield as a strongly 'scone' area.
I have seen 'pikelets' for sale in a shop - they looked like crumpets but wider and thinner.

Didn't 'cup cakes' originate with people cooking the cake mixture in cups?


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 26 May 21 - 06:32 AM

We call them "sconns" here, not "scoanes".


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Subject: RE: BS: Crumpets - bought or made?
From: Jos
Date: 26 May 21 - 08:48 AM

In contrast to the Chelsea buns and hot cross buns - buns made with yeast - there are barm cakes and lardy cakes - 'cakes' made with yeast.


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Subject: RE: BS: Crumpets - bought or made?
From: Mr Red
Date: 26 May 21 - 05:55 PM

My niece thinks bread flour and yeast are right for the crumpet recipe. Though baking was not her career path.

So what is the difference between a bun and a bap?

In the 60's, when it was easier to test these things, TV reporters could make a statistical analysis that it depended which side of the A5 the question was asked. And I have seen similar treaties on phrases such as differing salutations - and the A5 being the divide. Makes sense, the road was important for a long time and people were more likely to travel along rather than across it.
I bet there were enough differences across the Pennines - their roses were a different colour!


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Subject: RE: BS: Crumpets - bought or made?
From: keberoxu
Date: 27 May 21 - 04:22 PM

Where, oh where, has Senoufou / Eliza gone,
O! where, oh where can she beeeee . . .


P.S.
My own experience:
Croissants, yes;
scones, yes;

crumpets ... not yet. I've lived a while, too.
I ought to hurry up before it's too late.
But where do you find crumpets in the Berkshires/Appalachians?


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Subject: RE: BS: Crumpets - bought or made?
From: Mr Red
Date: 28 May 21 - 02:51 AM

Meanwhile - keberoxu - Crumpets, the bread kind, they don't have too long a shelf life so mail ordering from the UK is not a solution.

And Appalachia is a big place, are these near enough? -
In MA & also Weston, Vermont, Rockingham, Vermont, Mildred's Dairy Bar, & Mildred's Grill (mail order available)

Though if you were referring to the English (English) alternative definitions - I think there should be plenty up in thar them hills.


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Subject: RE: BS: Crumpets - bought or made?
From: keberoxu
Date: 07 Jun 21 - 08:08 PM

I guess you have said
all there is to say about crumpets?


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Subject: RE: BS: Crumpets - bought or made?
From: Rapparee
Date: 08 Jun 21 - 09:48 AM

I wonder about this thread. Bought or made? Gracious me, doesn't the cook make them for you?


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 08 Jun 21 - 04:23 PM

Oh my goodness, I forgot the cook! I left the cook in the kitchen and forgot to let him/her out again. No wonder I had to make my own crumpets.


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Subject: RE: BS: Crumpets - bought or made?
From: Mr Red
Date: 09 Jun 21 - 04:11 PM

Surely you need a crumpetmaker. Cooks are for making cookies.


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Subject: RE: BS: Crumpets - bought or made?
From: Helen
Date: 09 Jun 21 - 05:40 PM

Good point, Mr Red.


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Subject: RE: BS: Crumpets - bought or made?
From: leeneia
Date: 10 Jun 21 - 12:31 PM

Back to the OP: "Have you made your own crumpets? "

Yes, I did, once. Here in the U.S. a crumpet is sold as an English muffin. One day, intrigued by the name, I made crumpets from a cookbook. After all the work, they were just English muffins - rather tough, kind of sour, and full of holes. Mine were not different from the supermarket variety.

The best thing about a crumpet is the butter that fills up the holes and the jam or jelly on the top. Years ago we made green-tomato jam from the Nero Wolfe Cookbook, and it was great on toasted crumpets. But I don't eat that kind of food anymore. Sigh.


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Subject: RE: BS: Crumpets - bought or made?
From: Mr Red
Date: 10 Jun 21 - 03:47 PM

I thought green tomatoes were not the best thing to eat. Bit like raw potatoes, they are very close cousins.

Because of an alkaloid. Maybe the cooking, or the sugar mollifies it.

They also contain small amounts of solanine, a toxic alkaloid found in potato leaves and other plants in the nightshade family - Wiki


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Subject: RE: BS: Crumpets - bought or made?
From: leeneia
Date: 11 Jun 21 - 01:24 PM

I have read that it's good to grow tomatoes near roses, as the solanine exuded by the leaves inhibits the black-spot fungus. As for Nero Wolfe's jam, we never noticed any problems.

AND, we have never contracted Black Spot.


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Subject: RE: BS: Crumpets - bought or made?
From: Steve Shaw
Date: 12 Jun 21 - 05:22 AM

Black Spot on roses is usually found only in areas with low air pollution. In bad cases in my garden, the rose drops almost all its leaves. One thing I'd be disinclined to do is have tomatoes as companion plants for roses. Any gain via the warding off of Black Spot (I have my doubts...) would, for me, be far outweighed by the aesthetic degradation resulting from the juxtaposition of rose bushes and tomato plants. I simply don't see them as belonging together. Assiduous removal of affected rose leaves can help to reduce the infection. Otherwise, you must go inorganic and use a systemic fungicide, or choose roses with at least some resistance, or just not grow roses, which would be a pity. In my experience, the disease doesn't kill the rose bushes and they always seem to try again next year...


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Subject: RE: BS: Crumpets - bought or made?
From: Backwoodsman
Date: 12 Jun 21 - 05:39 AM

”The best thing about a crumpet is the butter that fills up the holes and the jam or jelly on the top.”

Yuck! Sorry Leeneia, only butter and Marmite will do, anything else is treason! ;-) :-)


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Subject: RE: BS: Crumpets - bought or made?
From: Steve Shaw
Date: 12 Jun 21 - 05:42 AM

I've just read that you can make a spray for roses by mushing up tomato leaves in water and straining them. I probably won't bother.


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Subject: RE: BS: Crumpets - bought or made?
From: Jos
Date: 12 Jun 21 - 06:03 AM

Spraying roses with a tomato leaf solution suggests Leeneia may be right.
I never grow tomatoes near potatoes as they are both susceptible to the same kinds ofblight, so might infect each other.


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