![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Huffkins
... or culinary adventures.
In part inspired by pronunciation pondering, I made scones.
(I grew up in the Midlands and spent ten years in Yorkshire - my As are flat in grass, glass, so that ass is not a rhyme for arse. On the other hand, book tends to rhyme with buck rather than puke, and water and matter don't rhyme. My scones sound like cons, not cones, which I believe is the dominant pronunciation. The longer o (s-cone) sounds to me like it's posh - but on further pondering it's probably more of a putting hon hof hairs, of trying to be posh but failing. Not a good attitude for me to display. The town of Scone was pronounced Skoon, which is closer to the Dutch schoonbrood.)
This batch I made taste good but didn't hold their shape.
Yesterday I made Huffkins - a Kentish bun which looks somewhat like a bagel with a failed hole. I'm hampered by not having tasted real ones (need to go back to Whitstable) but they are quite sweet and bready-ish. I note that this recipe doesn't specify strong flour. I'm not sure how well they'll keep but they did toast well. They have a slightly sweet taste.
In part inspired by pronunciation pondering, I made scones.
(I grew up in the Midlands and spent ten years in Yorkshire - my As are flat in grass, glass, so that ass is not a rhyme for arse. On the other hand, book tends to rhyme with buck rather than puke, and water and matter don't rhyme. My scones sound like cons, not cones, which I believe is the dominant pronunciation. The longer o (s-cone) sounds to me like it's posh - but on further pondering it's probably more of a putting hon hof hairs, of trying to be posh but failing. Not a good attitude for me to display. The town of Scone was pronounced Skoon, which is closer to the Dutch schoonbrood.)
This batch I made taste good but didn't hold their shape.
Yesterday I made Huffkins - a Kentish bun which looks somewhat like a bagel with a failed hole. I'm hampered by not having tasted real ones (need to go back to Whitstable) but they are quite sweet and bready-ish. I note that this recipe doesn't specify strong flour. I'm not sure how well they'll keep but they did toast well. They have a slightly sweet taste.