MichelleG
|
posted on April 4, 2001 04:00:52 AM
mouse
Are these the kind of "biscuits" you mean?
http://www.culinarycafe.com/Breads-Biscuits.html
More savoury than sweet?
|
mouseslayer
|
posted on April 4, 2001 04:04:29 AM
Yeppers Michelle, those are it! Although, we Americans
like our sweets too so you can get sweet varieties.
Lemme see if I can find something else too...
~^~  Hippy wannabe  ~^~
|
nettak
|
posted on April 4, 2001 04:07:11 AM
A scone is fluffy but not usually flaky.
Well at least not unless it is a day or two
old and then it may be a bit flaky on top.
|
pharlap
|
posted on April 4, 2001 04:09:13 AM
Ewwwww Nettak!!!
I'm wracking my brain to think of something
else like you're describing mouse... Could
it be like a Yorkshire Pudding?
|
MichelleG
|
posted on April 4, 2001 04:13:14 AM
Ok - I've got it with a little assistance
http://www.hungryjack.com
Netta & Pharlap - think of a savoury, unglazed danish but a slightly thicker consistency.
Michelle
(doing my bit to bridge the US-AU cultural gap)
|
mouseslayer
|
posted on April 4, 2001 04:13:33 AM
Ok, I found the site for refrigerated ones we get in
the store. We're pretty lazy, LOL. Here it is:
http://www.pillsbury.com/Biscuits/default.asp
~^~ Hippy wannabe ~^~
|
mouseslayer
|
posted on April 4, 2001 04:15:42 AM
LOL Michelle, almost the same site! You can get to the
one Michelle posted from the one I posted 
I'd say yes, a biscuit has the texture of a danish somewhat.
Hard to believe you don't have such a thing! I'd send
you some dough Pharlap, but it has to be refigerated 
~^~ Hippy wannabe ~^~
|
pharlap
|
posted on April 4, 2001 04:17:58 AM
I think I get the picture but I'll admit that
I'm still scratching my head a bit on this
one... Don't think we have anything like
that over here...
|
MichelleG
|
posted on April 4, 2001 04:22:35 AM
Nope, pharlap - nothing even vaguely like it
I'm getting hungry though....
|
nettak
|
posted on April 4, 2001 04:23:37 AM
An unglazed danish, would that be a bit like
bun of some sort. I am a bit confused as well. 
|
mouseslayer
|
posted on April 4, 2001 04:33:23 AM
They're kind of like a roll, but flaky with thin layers.
At least the refrigertaed kind are. Do you put gravy
over anything? That's another way we like to eat them.
~^~ Hippy wannabe ~^~
|
pharlap
|
posted on April 4, 2001 04:36:46 AM
Can't say I'm a big gravy fan I'm afraid
|
nettak
|
posted on April 4, 2001 04:38:51 AM
We put gravy over dumplings in a stew.
We do not have the biscuits that you talk
about, but our bushies have damper instead.
I guess it is just one of the differences
in our cultures, we have some varying
differences in our foods.
We may very well have what you are talking
about but maybe it is more a country type
food, rather than a city food.
I really have not got a clue. Hahah
|
mouseslayer
|
posted on April 4, 2001 04:38:59 AM
I'm not a big gravy fan either When I said we,
I meant Americans in general
~^~ Hippy wannabe ~^~
|
mouseslayer
|
posted on April 4, 2001 04:41:46 AM
That could be Netta. Here in a diner you might find
country biscuits and sausage gravy on the menu.
I think it is more of a country type food than city.
But with boundries going away it's popular all over now.
~^~ Hippy wannabe ~^~
|
pharlap
|
posted on April 4, 2001 04:41:46 AM
Phew Mouse! I was starting to worry for you
I know people though that put gravy on veges,
meat, anything. Spoils perfectly good
food I say...
|
nettak
|
posted on April 4, 2001 04:42:13 AM
I made gravy tonight as a matter of fact.
My husband loves the stuff, I hate it. YUK
I like apple sauce on pork, but apart from
that I don't have a lot of sauces or gravies
on anything.
Oh unless it is choclate sauce on ice cream or something yummy. LOL
|
mouseslayer
|
posted on April 4, 2001 04:43:29 AM
LOL Pharlap! Nope, I'm the one who asks for the juice
from the cooking of the turkey at Thanksgiving
rather than the gravy
~^~ Hippy wannabe ~^~
|
pharlap
|
posted on April 4, 2001 04:46:39 AM
I do like cranberry sauce on turkey at Xmas
time and the occasional bit of cheese sauce
on cauliflour but that would be about it...
|
nettak
|
posted on April 4, 2001 04:48:04 AM
Mouse when you say that you ask for
the juice off the turkey, are you referring
to the fat juice. Eeeeeeeeww 
Each to there own I guess. I just like it
plain thank you, or if it is turkey I do not
mind some cranberry sauce on the side, but
only small teeny weeny tiny bit. LOL
|
pharlap
|
posted on April 4, 2001 04:48:23 AM
No fair! You guys have an excuse to eat
turkey twice a year! We don't have
Thanksgiving
|
nettak
|
posted on April 4, 2001 04:49:30 AM
Pharlap we must have been posting the
cranberry sauce bit at the same time.
|
pharlap
|
posted on April 4, 2001 04:52:30 AM
Nettak - you know what they say about great minds!
|
bitsandbobs
|
posted on April 4, 2001 04:53:59 AM
nettak Back to ordinary, mundane life again. Just back from my regular Wednesday night auction. Very hard to buy anything decent this week. A lot of dealers stocking up for Easter I think.
Still, managed to get a few interesting bits so I'll have something to list this week.
Bob, Downunder but never down.
|
pharlap
|
posted on April 4, 2001 04:56:10 AM
Hey Bob! How goes it?
|
bitsandbobs
|
posted on April 4, 2001 04:59:06 AM
pharlapThat damper sounds good. I'm not much of a cook but I've been known to do a good damper now and then!
Bob, Downunder but never down.
|
nettak
|
posted on April 4, 2001 05:00:21 AM
Hi Bob, so tell what did you get??
I know I am a stick beak. LOL
|
pharlap
|
posted on April 4, 2001 05:01:20 AM
Bob - the best kind you can make is over a
campfire on the end of a stick (the authentic
stuff!!!)
|
nettak
|
posted on April 4, 2001 05:02:34 AM
That is what I was going to say Pharlap, and
don't forget the black billy tea. LOL
|
MichelleG
|
posted on April 4, 2001 05:06:45 AM
Netta - explain black billy tea for mouse (and don't forget the swinging it over your head bit either!)
Michelle
|
