heliotropic365 wrote:
For sure, I could cook more at home - it's mainly a time thing for me, and when it comes to pancakes there really is a lot of washing up to do! although, of course, that's another excuse
That said, SAS and so-called 'little America' are in the north, so i'm thinking maybe, just maybe, there is a hidden gem somewhere i've never heard about.
When it comes to NYC, Clinton St Baking Company has the most amazing biscuits you'll ever try. When I lived there briefly in '02 there had only just started gaining notoriety, so you could usually just walk in and sit. The lines always out the door now!
Fresh flluffy biscuits, now that's gotta be even harder to find in SG than pancakes..
Ah biscuits (aka scones) are so delicious fresh. Esp with strawberry jam and clotted cream (aka a 'cream tea').
I haven't heard of the Clinton Street Bakery, despite having lived over that way'ish. I see it's just a couple of blocks over from the legendary Katz's Deli (what I'd do for a Reuben sandwich!...).
CSB is over at Avenue B. Has that neighbourhood chilled out these days, that used to be badlands...
Over in the US, do you get both sweet and savoury scones? I ask as in the UK they're only eaten as a sweet thing, usually with jam on.
p.s. Talking about prep time: Yeah, I fully understand that. Back in London you can buy things like bags of fresh diced onion (etc*100 other similar things). I remember first thinking how ridiculous it was, but can see how that works well for some.
Talking about time, I think I've only made scones once, and I had to spend an hour or two on the web figuring out what buttermilk is, and then how to
make it*! A complete PITA, but the end result was pretty good
* Buttermilk is quite a rare ingredient for the 'casual but keen' cook in Europe. It seems to occasionally crop-up in baking recipes. IIRC it is similar to slightly soured milk whey. So you take milk, and add an acid (lemon juice) to curdle it - coagulating the curds out of it. This yields something akin to a slightly soured skimmed milk.
Next time I come upon my copy of 'On Food and Cooking', I'll try to remember to look up the technical reason for using buttermilk, over skimmed milk...
