Comments on: pancakes, english muffins, frisee salad http://smittenkitchen.com/2007/01/four-breakfasts/ Sat, 11 Feb 2012 20:33:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2007/01/four-breakfasts/#comment-982412 deb Sat, 08 Oct 2011 18:02:42 +0000 http://smittenkitchen.com/2007/01/four-breakfasts#comment-982412 I haven't compared the two (but I've seen a bunch of reviews that did). I got my copy in 2000 so I might not have it. I haven’t compared the two (but I’ve seen a bunch of reviews that did). I got my copy in 2000 so I might not have it.

]]> By: Danielle http://smittenkitchen.com/2007/01/four-breakfasts/#comment-979888 Danielle Fri, 07 Oct 2011 21:26:31 +0000 http://smittenkitchen.com/2007/01/four-breakfasts#comment-979888 Just curious, but do you have a preference for Joy of Cooking original or 75th anniversary edition with "modern updates" - which actually sound a little scary? Just curious, but do you have a preference for Joy of Cooking original or 75th anniversary edition with “modern updates” – which actually sound a little scary?

]]> By: deb http://smittenkitchen.com/2007/01/four-breakfasts/#comment-647892 deb Mon, 09 May 2011 16:24:02 +0000 http://smittenkitchen.com/2007/01/four-breakfasts#comment-647892 I'd freeze them if you're going to store them. But I wouldn't count on many leftover. :) I’d freeze them if you’re going to store them. But I wouldn’t count on many leftover. :)

]]> By: Lauren http://smittenkitchen.com/2007/01/four-breakfasts/#comment-645615 Lauren Sun, 08 May 2011 20:22:41 +0000 http://smittenkitchen.com/2007/01/four-breakfasts#comment-645615 I saw english muffins being made from scratch on an episode of Diners, Drive Ins and Dives and have been dying to try for myself ever since! Just one question before I jump into things: can they be stored? Or they really only delicious fresh? Thanks! I saw english muffins being made from scratch on an episode of Diners, Drive Ins and Dives and have been dying to try for myself ever since!

Just one question before I jump into things: can they be stored? Or they really only delicious fresh? Thanks!

]]> By: Rhonda http://smittenkitchen.com/2007/01/four-breakfasts/#comment-630851 Rhonda Tue, 03 May 2011 17:11:21 +0000 http://smittenkitchen.com/2007/01/four-breakfasts#comment-630851 I just slapped my forehead for not looking here for the english muffins. My husband is on a toasted muffin/peanutbutter/raisin kick and wondered why I haven't made english muffins. After searching I went with Alton Brown's recipe and style but mixed in 1 teaspoon of baking soda (sort of like Michael Ruhlman's) after the initial rise and used semolina flour on the pan and sprinkled on top before flipping. I also filled the first batch too full (2 scoops way too much) and I didn't like the flat edges so I took the rings off after flipping the second batch. I had great nooks and crannies and my boys scarfed them. I was lucky to toast a couple. So I will try your version or rather Ruth's and Michael's just to compare. Amazing that there are so many ways to make a muffin. I just slapped my forehead for not looking here for the english muffins. My husband is on a toasted muffin/peanutbutter/raisin kick and wondered why I haven’t made english muffins. After searching I went with Alton Brown’s recipe and style but mixed in 1 teaspoon of baking soda (sort of like Michael Ruhlman’s) after the initial rise and used semolina flour on the pan and sprinkled on top before flipping. I also filled the first batch too full (2 scoops way too much) and I didn’t like the flat edges so I took the rings off after flipping the second batch. I had great nooks and crannies and my boys scarfed them. I was lucky to toast a couple. So I will try your version or rather Ruth’s and Michael’s just to compare. Amazing that there are so many ways to make a muffin.

]]> By: Liz http://smittenkitchen.com/2007/01/four-breakfasts/#comment-554668 Liz Fri, 14 Jan 2011 13:43:03 +0000 http://smittenkitchen.com/2007/01/four-breakfasts#comment-554668 I'm in pastry school, and my incredible breads teacher makes us homemade english muffins for breakfast sometimes...only instead of a traditional english muffin recipe, he used cibatta dough, with a little cornmeal on the outside, then put into a well buttered skillet. AMAZING!! I’m in pastry school, and my incredible breads teacher makes us homemade english muffins for breakfast sometimes…only instead of a traditional english muffin recipe, he used cibatta dough, with a little cornmeal on the outside, then put into a well buttered skillet. AMAZING!!

]]> By: Lacy O. http://smittenkitchen.com/2007/01/four-breakfasts/#comment-485004 Lacy O. Fri, 10 Dec 2010 19:42:02 +0000 http://smittenkitchen.com/2007/01/four-breakfasts#comment-485004 Oh my GOODNESS! I just finished making the english muffins and my husband and I agree they will become a new staple for breakfast with friends! We used a skillet heated to medium-low and they had the perfect dark brown toast color! We made breakfast sandwiches with extra sharp white cheddar, an egg cooked in one of the muffin rings to make it the perfect size, and some leftover turkey bacon. WHOA! SO SO SO good! Oh my GOODNESS! I just finished making the english muffins and my husband and I agree they will become a new staple for breakfast with friends! We used a skillet heated to medium-low and they had the perfect dark brown toast color! We made breakfast sandwiches with extra sharp white cheddar, an egg cooked in one of the muffin rings to make it the perfect size, and some leftover turkey bacon. WHOA! SO SO SO good!

]]> By: meg http://smittenkitchen.com/2007/01/four-breakfasts/#comment-435787 meg Mon, 25 Oct 2010 03:13:49 +0000 http://smittenkitchen.com/2007/01/four-breakfasts#comment-435787 i mean...delish. who knew it could be so easy to make homeade english muffins? thanks for sharing. i mean…delish. who knew it could be so easy to make homeade english muffins? thanks for sharing.

]]> By: sarah http://smittenkitchen.com/2007/01/four-breakfasts/#comment-415155 sarah Sun, 15 Aug 2010 20:16:33 +0000 http://smittenkitchen.com/2007/01/four-breakfasts#comment-415155 Who knew these were: A) SOOOO much better than store bought,and B) SOOOO much fun to make??? I made the muffins with no alterations, kneaded by hand a little bit b/c I don't have a mixer, and had no problems forming the dough into balls. Dredged them in cornmeal, placed them atop a little pad of butter so the outside was crunchy and delicious, and plopped a cookie sheet over them while they cooked. The crumb was fairly flat (compared to Thomas'), though. Right off the griddle, with a little honey, they just might be the best thing ever. Followed the poached egg tips, and they came out brilliantly. Served the muffins with poached eggs and basil oil, along side the frisee salad. Thanks for the amazing photos, tips, and recipes. I'm having a blast this summer making my way through your site :) Who knew these were: A) SOOOO much better than store bought,and B) SOOOO much fun to make???

I made the muffins with no alterations, kneaded by hand a little bit b/c I don’t have a mixer, and had no problems forming the dough into balls. Dredged them in cornmeal, placed them atop a little pad of butter so the outside was crunchy and delicious, and plopped a cookie sheet over them while they cooked. The crumb was fairly flat (compared to Thomas’), though.

Right off the griddle, with a little honey, they just might be the best thing ever.

Followed the poached egg tips, and they came out brilliantly. Served the muffins with poached eggs and basil oil, along side the frisee salad.

Thanks for the amazing photos, tips, and recipes. I’m having a blast this summer making my way through your site :)

]]> By: deb http://smittenkitchen.com/2007/01/four-breakfasts/#comment-343567 deb Tue, 19 Jan 2010 23:28:10 +0000 http://smittenkitchen.com/2007/01/four-breakfasts#comment-343567 1 packet = 2 1/4 teaspoons. 1 packet = 2 1/4 teaspoons.

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