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Help with British honey substitute

#21
Downunderwonder said:
Egads, the logo is a dead lion rotting in the sun, oozing "sweetness", attracting flies. Crafty sales ploy! :eyebrow:
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It's bees, not flies. It's s take on a biblical passage, just mega traditional packaging, the logo hasn't changed in over 100 years.
Edit-already beaten to the point, doh!


The black treacle, another Lyle product (red tin) is also awesome for making pudding :-)
 
#22
Gopherbassist said:
Not really. Biscuits are usually softer and moister than scones. Scones are more brittle and crumbly. Also, I've never known scones to be flavored with butter before baking, as biscuits sometimes are. Scones also seem to take sweet condiments more readily, something about the difference in their flavor limits biscuits more to jelly, jam or honey, where scones seem to do well with syrups and frosting as well, making them more ideal for breakfast. Biscuits also don't take well to having fruit baked into them, such as cranberries and blueberries, or even poppy seeds, but again the flavor difference allows this to be perfectly fine with a scone.
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They are certainly more savoury than scones, but certainly more scone-like than what people call biscuits over here.
 
#23
A crumbly dry scone is a bad scone. Scones are made with flour and a little butter and milk, with baking powder. Sweet or savoury variants are common. Break in half, spread with butter and goodies. Cheese and date scones with butter and golden syrup on, mmmm.

Our biscuits are sweet and hard.
 
#27
Since the two sides here are separated by oceans whereas I am separated from the Americans by only an imaginary line, yet am commonwealth, I shall mediate.

In the US, biscuits are served with something they call 'gravy' but more resembles and tastes wallpaper paste, at least in most restaurants I've been to. This gravy, as far as I can suss, has evolved from the more succulent Germanic/Polish/Ukrainian butter cream sauces served with the various dumplings and potato creations in those regions. I have had some examples of the gravy over biscuits where it was loaded with sausage bits that was delightful. I have never been able to determine why some regions leave the sausage out and eat the paste, other than being the evolved version of the aforementioned European delight. Scones are merely the biscuits sold at Starbucks where there is no gravy in sight. :p

No offense, but you are the ones that have the audacity, to Wisconsin's dismay, to proudly call the vile sheet substance that contains traces of cheese "American Cheese" so you have a record of messing good food things up. :D

Here in Canuck, the terms are interchangeable depending who you are talking to but in my mom's kitchen, they were always two different critters with their own charms and compositions. Biscuits have layers that you could pull apart: miraculous since they arise from a simple sheet of rolled dough. Scones are less flaky, but just as light and airy, but replete with nooks and crannies to catch the condiments.

I have yet to meet a biscuit in the USA that approaches the layered magic mom pulled off that separated them from scones, but have had some nice light fluffy examples regardless. Yumm. I have also had the paste gravy that was obviously cooked by a pro that was delicious; I assume this delight is readily available in home kitchens everywhere but at restaurants it can be a crapshoot.

Now, what they call biscuits over the pond are just calked cookies in the lexicon here, despite the fact that the packages clearly list them as biscuits. They have been lumped in with oatmeal and chocolate chip varieties. We colonials suffer from the isolation from our genealogical lands and the influence and culinary evolution of our republican neighbors to the south. Still we retain a melting pot of staple recipes that remain un-evolved from their European roots that I can not readily find in The States.

These delicacies are regional, according to what ethnic groups settled into our regions, but suffice to say that for a full one third of our landmass, you will not attend a banquet that doesn't have peirogy on the buffet. Then we have the French influence that resulted in what I claim to be our national dish, Tourtière. Outstanding.

But I digress. Put sweet syrup of any kind on a shoe and it is a delight.
 
#28
i_got_a_mohawk said:
It's bees, not flies. It's s take on a biblical passage
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Must be the one that inspired Earth's 'The Bees Made Honey In The Lion's Skull' album :p

cover_large.jpg
 
#30
Downunderwonder said:
A crumbly dry scone is a bad scone. Scones are made with flour and a little butter and milk, with baking powder. Sweet or savoury variants are common. Break in half, spread with butter and goodies. Cheese and date scones with butter and golden syrup on, mmmm.

Our biscuits are sweet and hard.
Click to expand...

I didn't say they are dry and crumbly, just more so than biscuits which they might be compared to. Also, another variable, biscuits sometimes are coated with fat and folded to have layers like a puff pastry, not something I've ever seen in a scone.

Also, I've wondered, how do you shape scones across the pond? Here they always seem to have corners, and are of rhombic, elongated hexagon, or some other angular shape, while biscuits are round. Does this shaping come from your side as a tradition, or our side to differentiate them from biscuits?

96tbird said:
In the US, biscuits are served with something they call 'gravy' but more resembles and tastes wallpaper paste, at least in most restaurants I've been to. This gravy, as far as I can suss, has evolved from the more succulent Germanic/Polish/Ukrainian butter cream sauces served with the various dumplings and potato creations in those regions. I have had some examples of the gravy over biscuits where it was loaded with sausage bits that was delightful. I have never been able to determine why some regions leave the sausage out and eat the paste, other than being the evolved version of the aforementioned European delight. Scones are merely the biscuits sold at Starbucks where there is no gravy in sight. :p
Click to expand...

Gravy on biscuits? I've never heard of such a thing. And gravy without meat in it? How is that even gravy? Gravy should be made from some kind of au jus, so it can't really be such without meat... I'm wondering where you had this?
 
#31
This is a scone. The only real variation is that sometimes they contain raisins/sultanas/currants.

ImageUploadedByTalkBass1381174526.373859.jpg

This is a biscuit. The variations are numerous, but this particular variety is ideal for dunking into a brew.

ImageUploadedByTalkBass1381174571.228788.jpg

Btw, what's the difference between a raisin, a sultana and a currant? Always wondered that. Of all the tripe I've ever looked up on the Internet, this is one of those mysteries I've never gotten around to solving with the help of google.
 
#33
My parents are Scottish. Our relatives used to ship that stuff, along with biscuits, and I remember eating it as a kid. I can't imagine I would eat it now. MAN was it sweet!

They also used to send some waffle slab things that had marshmallow and chocolate on one, and just a chocolate rim on the other, and you would put ice cream between them, just like the ice cream trucks in Scotland, but not here. Ours had lame offerings like bomb pops and the like.
 
#34
Tituscrow said:
This is a scone. The only real variation is that sometimes they contain raisins/sultanas/currants.

View attachment 366778

This is a biscuit. The variations are numerous, but this particular variety is ideal for dunking into a brew.

View attachment 366779

Btw, what's the difference between a raisin, a sultana and a currant? Always wondered that. Of all the tripe I've ever looked up on the Internet, this is one of those mysteries I've never gotten around to solving with the help of google.
Click to expand...

Yep, those are them as I know them here in the colonies.

As to your question regarding sultanas, raisins and currants: Link Removed
 
#36
Gopherbassist said:
I didn't say they are dry and crumbly, just more so than biscuits which they might be compared to. Also, another variable, biscuits sometimes are coated with fat and folded to have layers like a puff pastry, not something I've ever seen in a scone.

Also, I've wondered, how do you shape scones across the pond? Here they always seem to have corners, and are of rhombic, elongated hexagon, or some other angular shape, while biscuits are round. Does this shaping come from your side as a tradition, or our side to differentiate them from biscuits?



Gravy on biscuits? I've never heard of such a thing. And gravy without meat in it? How is that even gravy? Gravy should be made from some kind of au jus, so it can't really be such without meat... I'm wondering where you had this?
Click to expand...

"Gravy" n biscuits is ubiquitous in the USA. It is not gravy yet that's what they call it. The also put it over chicken fried steak and mashed.

You have to ask for BROWN gravy to get au jus based gravy. They think we Canadians are crazy when we ask for brown on our French fries IME. Oh, the looks you get! This Canuck idiosyncrasy resulted in the pinnacle of chips n gravy cuisine: Poutine. Fries, brown and cheese curd in one dish.

One thing sorely missing on the USA table is HP Sauce. Heinz should relabel it for the USA and call it "house of representatives" sauce; I think they'd sell tons of it. A1 pales in comparison as it flows all over your plate messing with your potatoes and peas. :D
 
#38
A batch of scones is made by turning out the dough, gently pressing it into a slab and running a knife through it to make rectangles. Critical is the minimal handling of the dough.

Some American must have taken a biscuit cutter to his dough and come up with rocks, called them biscuits, and tried to rescue them with gravy. The depravity.

Posh people make round scones with biscuit cutters. Mostly they use far too much baking powder to get them to rise like mad. Phooey!
 
#39
Americans aren't big malt vinegar fans. Do you have any idea what these people put on fish?

TARTAR SAUCE. For those of you who don't know what TARTAR SAUCE is, it's like mayonnaise, with chunks of pickles and capers. It's not tasty at all. It's heavy and nasty, and ruins fish.

When I pour nice malt vinegar on my fish, they look at me like I'm nuts.

Of course, the joke's on them.
 

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