What are biscuits? - Page 2

Sundae · 08-17-2010, 10:53 AM

Squirrel - what IS that? Looks like a wafer.

Jim & Jinx are best placed to discuss all biscuit related questions, having had Tim Tams from Ducks (I got mine from Ali - nicer than Penguins), a couple of well known brands from me and of course the Merkin version from... well, themselves.

Clod also knows the British version, as she had a selection pack. Sent before I truly realised that so many ingredients were akin to poison in her house

As always, I'm willing to send a biscuit sample to any auld sod who asks.
If you can get hold of the A Nice Cup of Tea and A Sit Down book (Clod has a copy!) then you'll be asking with far greater understanding. But then their website stands on its own as an amusing read.

Just on the subject of international misunderstanding, I've been looking up slow-roasted pork recipes online for this Sunday, and I came across an American YouTube clip. I had my doubts about following his recipe anyway, simply because I'd have to translate measurements and temps, and then he introduced the Worcestershire Sauce. Worr-Sha-Sha. Haggis. To be fair, he did say, "I don't know if I'm saying that right" and after all I know plenty of people who get jalapeno and tortilla wrong. But Worr-Sha-Sha just sent me off into giggles.

I'm sure Dwellars know it's Woosta-sha (or usually just Wooster, as in Jeeves and). But I thought I'd put it here so you can pretend, if you didn't.

Happy Monkey · 08-17-2010, 10:55 AM

A biscuit is an improperly cooked donut!

jinx · 08-17-2010, 11:02 AM

I say whuh-stah-sher. Not very often though because it's nasty shite.

bbro · 08-17-2010, 11:08 AM

Quote:

Originally Posted by jinx

I say whuh-stah-sher. Not very often though because it's nasty shite.

Same here....on both accounts

Sundae · 08-17-2010, 11:16 AM

Giving leeway for accent whuh-stah-sher is totally acceptable.

jinx · 08-17-2010, 11:24 AM

So what kind of pork are you making SG? A 'pulled pork' shoulder/butt or a roast or..?

Sundae · 08-17-2010, 11:34 AM

We'd call it slow roasted bone-in shoulder if we were being specific. Really, it just counts as roast pork.
I think you'd call it pulled pork because the idea is the slow roasting means it doesn't need to be carved (sliced) but literally falls apart under a fork.

I'm trying to do an English version of the Italian pork dish we had the other week (stinco arrosto) but that's shin-bone and more heavily salted - more research attests that it is technically a ham bone.

I've settled on a Jamie Oliver recipe because it includes crackling (hard skin) and Dad loves that. It's really simple too.
ETA - recipe

xoxoxoBruce · 08-17-2010, 02:35 PM

Quote:

Originally Posted by squirell nutkin

You Beech, you.

squirell nutkin · 08-17-2010, 03:00 PM

Quote:

Originally Posted by xoxoxoBruce

You Beech, you.

I usually end up making an ash of myself...

thechattyhunter · 08-17-2010, 03:01 PM

i think fox do the best biscuits! cant beat em! i wonder what the snob of the biscuit world is?

bbro · 08-17-2010, 03:11 PM

Had time to find a picture. Now I want one!

Pete Zicato · 08-17-2010, 03:24 PM

Quote:

Originally Posted by bbro

Had time to find a picture. Now I want one!

Looks tasty bbro. Where's it from?

lumberjim · 08-17-2010, 04:33 PM

Quote:

Originally Posted by Sundae Girl

Squirrel - what IS that? Looks like a wafer.

those are wood 'biscuits', Sundae. They're used for joining two pieces of wood edge on.

Trilby · 08-17-2010, 08:57 PM

'memba that song with "Rrrrrrrrrrrrrrrrrubbah Biscuits!" in it?

'memba that?

monster · 08-17-2010, 09:01 PM

Quote:

Originally Posted by thechattyhunter

i think fox do the best biscuits! cant beat em! i wonder what the snob of the biscuit world is?

nuh-huh! McVities all the way, baby.

08-17-2010, 10:55 AM	#17
Happy Monkey I think this line's mostly filler. Join Date: Jan 2003 Location: DC Posts: 13,575	A biscuit is an improperly cooked donut! __________________ _________________ \|...............\| We live in the nick of times. \| Len 17, Wid 3 \| \|_______________\| [pics]

08-17-2010, 11:02 AM	#18
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	I say whuh-stah-sher. Not very often though because it's nasty shite. __________________ Crying won't help you, praying won't do you no good.

08-17-2010, 11:24 AM	#21
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	So what kind of pork are you making SG? A 'pulled pork' shoulder/butt or a roast or..? __________________ Crying won't help you, praying won't do you no good.

08-17-2010, 11:34 AM	#22
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	We'd call it slow roasted bone-in shoulder if we were being specific. Really, it just counts as roast pork. I think you'd call it pulled pork because the idea is the slow roasting means it doesn't need to be carved (sliced) but literally falls apart under a fork. I'm trying to do an English version of the Italian pork dish we had the other week (stinco arrosto) but that's shin-bone and more heavily salted - more research attests that it is technically a ham bone. I've settled on a Jamie Oliver recipe because it includes crackling (hard skin) and Dad loves that. It's really simple too. ETA - recipe Last edited by Sundae; 08-17-2010 at 11:40 AM. Reason: Multiple! Sorry

08-17-2010, 03:11 PM	#26
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Had time to find a picture. Now I want one! Attached Images

08-17-2010, 10:53 AM	#16
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Squirrel - what IS that? Looks like a wafer. Jim & Jinx are best placed to discuss all biscuit related questions, having had Tim Tams from Ducks (I got mine from Ali - nicer than Penguins), a couple of well known brands from me and of course the Merkin version from... well, themselves. Clod also knows the British version, as she had a selection pack. Sent before I truly realised that so many ingredients were akin to poison in her house As always, I'm willing to send a biscuit sample to any auld sod who asks. If you can get hold of the A Nice Cup of Tea and A Sit Down book (Clod has a copy!) then you'll be asking with far greater understanding. But then their website stands on its own as an amusing read. Just on the subject of international misunderstanding, I've been looking up slow-roasted pork recipes online for this Sunday, and I came across an American YouTube clip. I had my doubts about following his recipe anyway, simply because I'd have to translate measurements and temps, and then he introduced the Worcestershire Sauce. Worr-Sha-Sha. Haggis. To be fair, he did say, "I don't know if I'm saying that right" and after all I know plenty of people who get jalapeno and tortilla wrong. But Worr-Sha-Sha just sent me off into giggles. I'm sure Dwellars know it's Woosta-sha (or usually just Wooster, as in Jeeves and). But I thought I'd put it here so you can pretend, if you didn't.

08-17-2010, 11:16 AM	#20
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Giving leeway for accent whuh-stah-sher is totally acceptable.

08-17-2010, 03:01 PM	#25
thechattyhunter Rapscallion Join Date: Aug 2010 Posts: 5	i think fox do the best biscuits! cant beat em! i wonder what the snob of the biscuit world is?

08-17-2010, 08:57 PM	#29
Trilby Slattern of the Swail Join Date: Jul 2004 Posts: 15,654	'memba that song with "Rrrrrrrrrrrrrrrrrubbah Biscuits!" in it? 'memba that? __________________ In Barrie's play and novel, the roles of fairies are brief: they are allies to the Lost Boys, the source of fairy dust and ...They are portrayed as dangerous, whimsical and extremely clever but quite hedonistic. "Shall I give you a kiss?" Peter asked and, jerking an acorn button off his coat, solemnly presented it to her. —James Barrie Wimminfolk they be tricksy. - ZenGum

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