posted
Mine do. And I'll even throw in lemon curd and French plum jam.
I'm in a good mood today, don't feel like fighting. Or I would be supporting you over in that other thread. Posts: 7954 | Registered: Mar 2004
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Ooooh, if it was cold out, here's what I'd do. . . make hot apple cider, and put a shot of buttershots in that. Perfect calming/comforting. Posts: 7954 | Registered: Mar 2004
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Popovers look tasty. How are they different from muffins?
Also, I absolutely love lemonade. And herbal tea is fine; I just wanted to be difficult for a minute.
Posts: 1903 | Registered: Sep 2003
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Muffins are dense. . . popovers are light and mostly hollow inside. You break them open, steam comes out, and then you slather the inside with stuff that's bad for you. They don't have any yeast or baking soda, they rise purely by steam. You only fill the tin half full, so they basically triple in volume as they bake.
CT has a thread devoted to them around here somewhere. I'll see if I can find it for you after I finish a couple of work things. They're really easy to make.
(Or, if you search for popovers, it's the thread titled something like "My love, as in breakfast for.")
Posts: 7954 | Registered: Mar 2004
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A really good cup of hot chocolate with whipped cream and nutmeg sprinkled on top is better than tea, in my opinion. But to each her own. Posts: 1903 | Registered: Sep 2003
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Your family's right, Jaiden. Cream in tea is blasphemy! It's worse than not warming the teapot!
If you went to England and asked for cream in your tea they'd deport you!
(Now, I'm sure they are some people who drink cream with their tea. But not many! Evaporated milk, yes, cream, no. Unless you're really in a pinch.)
Now, although cream must never go in tea, it can be served, along with jam, on scones. Scones must always go with tea. This is what is called "cream teas"
posted
Now, I serve clotted cream with scones, but I can't imagine how you could serve actual cream with scones. How does that work, precisely?
I actually don't put cream in my tea very often, because I don't have cream in the house very often. I consider it a treat. But when I do buy it, I buy really good stuff from a local dairy, and put it in just about everything that makes the slightest bit of sense. It might be on my mind, since I have a bottle now. And had some in my coffee this morning.
Posts: 7954 | Registered: Mar 2004
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quote:but I can't imagine how you could serve actual cream with scones.
Whipped, my dear. Real, proper, full, heavy cream (for some reason we can't get that here in Canada, but you sound like you might be able to from your dairy) whips up to a texture that can be balanced on top of jam and half a scone.
Clotted cream, too. Again, can't get that where I live in Ottawa. At least, we've never managed to. I bet Toronto has a supplier somewhere though.
Cream in coffee is different. It's only tea I feel so vehmenantly (sp?) about .
Posts: 8473 | Registered: Apr 2003
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Oh, whipped. Of course that's different. And yes, that's what I get from my dairy. . . non homogenized, even, so you have to break the cream cap on top before you can pour it. In cute little returnable glass bottles.
But for scones and popovers, I'll stick with clotted cream or double cream, both of which are available many places in town. Including the cheese shop attached to my favorite liquor store, which is where I purchased it most recently.
I bet you're picky about the kind of tea, too. I don't put cream in black or oolong tea, usually, just green, unless I'm eating Japanese. Herbal gets some honey. I bought white tea once, and drank that straight.
I feel somewhat bad about interrupting the fight. But not really.
Posts: 7954 | Registered: Mar 2004
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Oh, well... I'm talking about black tea, but I've never heard of anyone putting cream in green tea. Or even milk.
Posts: 8473 | Registered: Apr 2003
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The only tea I put dairy in is chai. Then I'll put in cream if I have it, milk otherwise. But not goat milk, that would be nasty.
And ElJay, I'm jealous of your local dairy. I'm pretty sure there's only one in my town, and they sell all of their milk to a distributor. Guess I need to buy a few cows.
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I'm weird, Teshi, it's really all there is to it. I don't drink black tea very often, but when I do I just maybe a little sugar, if anything.
tCW, it's really spoiled me. Fresh milk, butter, and cream really do taste different, and least to me. I buy everything from them except yogurt and cheese, 'cause they only sell yogurt in individual serving sizes, and that's just impractical, and I couldn't limit myself like that on cheese. Plus most cheese is supposed to be aged.
Posts: 7954 | Registered: Mar 2004
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I'm sure it would taste different to me as well: I can tell the difference between different brands of milk, and there are a few I refuse to buy.
I milked cows at the University of Arizona's dairy for nine months, and it just killed me that they didn't sell any of it retail. Surrounded by all that good milk and I couldn't drink any of it.
On the plus side, I just discovered that there is a dairy with retail in Tucson, although they are on the far other side of town. I have bought their milk at the grocery store, and it is the best I've tasted. It's expensive, though, so I usually go with the next one down which is almost as good. I may have to go see what sorts of products they have at the actual dairy.
Mmm...tea, dairy, scones, popovers...this is my kind of thread!
Sorry, can't fight right now, I'm too busy drooling...
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How beautifully you settled down the fight with tea and popovers, ElJay. That was the most graceful derail I've ever seen.
Posts: 10397 | Registered: Jun 2005
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I am the queen of derailing fluff, Tante. It's my specialty. That and almost-lewd comments that I can pretend are innocent.
Mel, the University of Minnesota's school of agriculture doesn't sell their milk, but they do use it to make ice cream that they sell as a fund raiser. I've never tried any, but I hear it's to die for.
Posts: 7954 | Registered: Mar 2004
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