Pikelets to the working classes.Crumpets to the privileged.
Pikelet apparently derives from the Welsh "pyglyd", so less North-South and more East-West?
Quote from: Rodders on May 14, 2019, 04:38:05 PMPikelet apparently derives from the Welsh "pyglyd", so less North-South and more East-West?Thank you for this nugget of information. *trots off to confront the Welsh speaking missus who moments ago claimed to have never heard of the word "pikelet"*
That seems to be the divide in my work, too. Or at least those that feign poshness. It won't be any surpise to learn that the girl who thinks they are crumpets also pronounces bath and Solihull incorrectly (barth and Sew-lee-hull).
Right. I have knocked up a batch of batter.For the avoidance of doubt, the pikelets - pyglyd (pitchy bread) - or "poor man's crumpets" (so called because the making of pikelets infers that one isn't well orf enough to own a crumpet ring - are the freeform items going crisp around the edges on the outside. Absolutely textbook.The crumpet is in the ring and is a crumpet.I'm cooking them on buttered greaseproof direct on the slow ring of the Aga. That's how we roll in the Shires - and anyway, the servants are away and I haven't a clue how the washing up works.I will be eating them with butter and Golden Syrup.Fuck The Albion.
Quote from: Rodders on May 14, 2019, 06:14:09 PMRight. I have knocked up a batch of batter.For the avoidance of doubt, the pikelets - pyglyd (pitchy bread) - or "poor man's crumpets" (so called because the making of pikelets infers that one isn't well orf enough to own a crumpet ring - are the freeform items going crisp around the edges on the outside. Absolutely textbook.The crumpet is in the ring and is a crumpet.I'm cooking them on buttered greaseproof direct on the slow ring of the Aga. That's how we roll in the Shires - and anyway, the servants are away and I haven't a clue how the washing up works.I will be eating them with butter and Golden Syrup.Fuck The Albion.Well, I think that settles that debate once and for all. Definitive, and with actual workings out shown. Nice.
Quote from: Risso on May 14, 2019, 06:18:29 PMQuote from: Rodders on May 14, 2019, 06:14:09 PMRight. I have knocked up a batch of batter.For the avoidance of doubt, the pikelets - pyglyd (pitchy bread) - or "poor man's crumpets" (so called because the making of pikelets infers that one isn't well orf enough to own a crumpet ring - are the freeform items going crisp around the edges on the outside. Absolutely textbook.The crumpet is in the ring and is a crumpet.I'm cooking them on buttered greaseproof direct on the slow ring of the Aga. That's how we roll in the Shires - and anyway, the servants are away and I haven't a clue how the washing up works.I will be eating them with butter and Golden Syrup.Fuck The Albion.Well, I think that settles that debate once and for all. Definitive, and with actual workings out shown. Nice.The most important part of the whole recipe is to hum Fuck The Albion from the moment you sift the flour until you delicately pop the first one whole into your mouth once cooked. Then hum it again. They *will* taste better.
Spot on, Paul.Don't forget the liberal sprinkling of Fuck The Albion, though if you don't have any in your cupboards a rendition of Super John McGinn shares the three-note phrase and can therefore be substituted if necessary.
Quote from: Rodders on May 14, 2019, 06:37:12 PMSpot on, Paul.Don't forget the liberal sprinkling of Fuck The Albion, though if you don't have any in your cupboards a rendition of Super John McGinn shares the three-note phrase and can therefore be substituted if necessary.I wouldn't dream of making them without that key ingredient.
Outstanding work Rodders. It's a good job you're in on your own. "Why are you making crumpets, darling?""Well, you know how I support Aston Villa..."