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Thread: Using English muffins ---- and more

  1. #1
    Sky Guest

    Default Using English muffins ---- and more

    English muffins are so versatile! I tend to toast them & more (crispy),
    with butter then topped with raspberry jam. There are many other
    methods to use English muffins from simply toasted to something fancy
    akin to eggs benedict (sp?).

    One aspect I've noticed at restaurants when it comes to English muffins
    is - they're way undercooked - as in 'limpy'! Comparing a 'sausage
    english muffin' vs. biscuis english muffins isn't easy - the various
    vendors are too many!

    But then, all are personal preferences. Some/Many places are better
    than others!!!

    Sky, who loves a great breakfast!!! ;D


    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  2. #2
    JL Guest

    Default Re: Using English muffins ---- and more



    Sky wrote:
    > English muffins are so versatile! I tend to toast them & more (crispy),
    > with butter then topped with raspberry jam. There are many other
    > methods to use English muffins from simply toasted to something fancy
    > akin to eggs benedict (sp?).
    >
    > One aspect I've noticed at restaurants when it comes to English muffins
    > is - they're way undercooked - as in 'limpy'! Comparing a 'sausage
    > english muffin' vs. biscuis english muffins isn't easy - the various
    > vendors are too many!
    >
    > But then, all are personal preferences. Some/Many places are better
    > than others!!!
    >
    > Sky, who loves a great breakfast!!! ;D
    >
    >
    > Ultra Ultimate Kitchen Rule - Use the Timer!
    > Ultimate Kitchen Rule -- Cook's Choice!!


    One of my favorite uses is to spread an English muffin with garlic
    butter and then top with a slice of tomato and cheddar cheese &
    microwave till the cheese starts to met.

    The elderly relative likes a thin slice of red onion added.
    --

    Mr. Joseph Paul Littleshoes Esq.

    Domine, dirige nos.

    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


  3. #3
    Wayne Boatwright Guest

    Default Re: Using English muffins ---- and more

    On Tue 28 Sep 2010 09:37:30p, Sky told us...

    > English muffins are so versatile! I tend to toast them & more
    > (crispy), with butter then topped with raspberry jam. There are
    > many other methods to use English muffins from simply toasted to
    > something fancy akin to eggs benedict (sp?).
    >
    > One aspect I've noticed at restaurants when it comes to English
    > muffins is - they're way undercooked - as in 'limpy'! Comparing a
    > 'sausage english muffin' vs. biscuis english muffins isn't easy -
    > the various vendors are too many!
    >
    > But then, all are personal preferences. Some/Many places are
    > better than others!!!
    >
    > Sky, who loves a great breakfast!!! ;D
    >
    >
    > Ultra Ultimate Kitchen Rule - Use the Timer!
    > Ultimate Kitchen Rule -- Cook's Choice!!
    >


    I remember the first time I had really good English muffins in a
    restaurant. It was at the Waldorf in Manhattan in the restaurant,
    Peacock Alley. They were only the preursor to the actual breakfast,
    but they were presented perfectly toasted and butter, servied up in a
    silver toaste rack, along with a trio of pots of marmalade and jams.

    This was back in the days of "power breakfasts". We had coddled eggs
    with a side of bacon that must have been about a pound of thick bacon
    slices. One breakfast I'll never foget.

    Oh, and following that, they brought a bowl of several types of
    grapes and fresh blackberries and raspberries that had been dipped in
    beaten egg white and then in granulated sugar.

    I think their breakfasts were better than those at the Plaza.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  4. #4
    Julie Bove Guest

    Default Re: Using English muffins ---- and more


    "Sky" <[email protected]> wrote in message
    news:[email protected]..
    > English muffins are so versatile! I tend to toast them & more (crispy),
    > with butter then topped with raspberry jam. There are many other methods
    > to use English muffins from simply toasted to something fancy akin to eggs
    > benedict (sp?).
    >
    > One aspect I've noticed at restaurants when it comes to English muffins
    > is - they're way undercooked - as in 'limpy'! Comparing a 'sausage
    > english muffin' vs. biscuis english muffins isn't easy - the various
    > vendors are too many!
    >
    > But then, all are personal preferences. Some/Many places are better than
    > others!!!
    >
    > Sky, who loves a great breakfast!!! ;D


    I used to get something in a restaurant called tuna twins. It was an
    English muffin served in halves, topped with a thick slice of tomato, a
    scoop of tuna salad and a slice of cheese, melted over the top. Next to
    impossible to eat unless you used a knife and fork. But oh so good!



  5. #5
    Julie Bove Guest

    Default Re: Using English muffins ---- and more


    "JL" <[email protected]> wrote in message news:[email protected]..
    >
    >
    > Sky wrote:
    >> English muffins are so versatile! I tend to toast them & more (crispy),
    >> with butter then topped with raspberry jam. There are many other methods
    >> to use English muffins from simply toasted to something fancy akin to
    >> eggs benedict (sp?).
    >>
    >> One aspect I've noticed at restaurants when it comes to English muffins
    >> is - they're way undercooked - as in 'limpy'! Comparing a 'sausage
    >> english muffin' vs. biscuis english muffins isn't easy - the various
    >> vendors are too many!
    >>
    >> But then, all are personal preferences. Some/Many places are better than
    >> others!!!
    >>
    >> Sky, who loves a great breakfast!!! ;D
    >>
    >>
    >> Ultra Ultimate Kitchen Rule - Use the Timer!
    >> Ultimate Kitchen Rule -- Cook's Choice!!

    >
    > One of my favorite uses is to spread an English muffin with garlic butter
    > and then top with a slice of tomato and cheddar cheese & microwave till
    > the cheese starts to met.
    >
    > The elderly relative likes a thin slice of red onion added.


    I used to do something like that in the oven, sometimes with some green
    pepper added. I didn't have a microwave in those days.



  6. #6
    Barry in Indy Guest

    Default Re: Using English muffins ---- and more

    On Tue, 28 Sep 2010 21:52:19 -0700, JL <[email protected]> wrote:
    >
    >One of my favorite uses is to spread an English muffin with garlic
    >butter and then top with a slice of tomato and cheddar cheese &
    >microwave till the cheese starts to met.
    >

    I do something similar, but I toast the muffin crisp first, and then
    top brown in the toaster oven with the tomato and cheese. Often, I'll
    skip the tomato and just melt cheese on the toasted, buttered muffin.
    I've also discovered that a nice jam with melted cheese is
    surprisingly good.

    Barry in Indy

  7. #7
    Andy Guest

    Default Re: Using English muffins ---- and more

    "Julie Bove" <[email protected]> wrote:

    >
    > "Sky" <[email protected]> wrote in message
    > news:[email protected]..
    >> English muffins are so versatile! I tend to toast them & more
    >> (crispy), with butter then topped with raspberry jam. There are many
    >> other methods to use English muffins from simply toasted to something
    >> fancy akin to eggs benedict (sp?).
    >>
    >> One aspect I've noticed at restaurants when it comes to English
    >> muffins is - they're way undercooked - as in 'limpy'! Comparing a
    >> 'sausage english muffin' vs. biscuis english muffins isn't easy - the
    >> various vendors are too many!
    >>
    >> But then, all are personal preferences. Some/Many places are better
    >> than others!!!
    >>
    >> Sky, who loves a great breakfast!!! ;D

    >
    > I used to get something in a restaurant called tuna twins. It was an
    > English muffin served in halves, topped with a thick slice of tomato,
    > a scoop of tuna salad and a slice of cheese, melted over the top.
    > Next to impossible to eat unless you used a knife and fork. But oh so
    > good!



    The tastiest dish I ever had on English muffins was at a Sunday brunch,
    Eggs Sardou. Open faced, creamed spinach, artichoke bottom, poached egg
    drowned in Hollandaise. Also a knife and fork dish.

    At home they're used in place of hamburger buns. Burgers, tuna salad,
    deli cold cuts, etc.

    Sometimes if I'm extra hungry I'll trade up to the sandwich sized ones.

    Andy

  8. #8
    [email protected] Guest

    Default Re: Using English muffins ---- and more

    On Sep 29, 12:52*am, JL <jpsti...@isp.com> wrote:
    > Sky wrote:
    > > English muffins are so versatile! *I tend to toast them & more (crispy),
    > > with butter then topped with raspberry jam. *There are many other
    > > methods to use English muffins from simply toasted to something fancy
    > > akin to eggs benedict (sp?).

    >
    > > One aspect I've noticed at restaurants when it comes to English muffins
    > > is - they're way undercooked - as in 'limpy'! *Comparing a 'sausage
    > > english muffin' vs. biscuis english muffins isn't easy - the various
    > > vendors are too many!

    >
    > > But then, all are personal preferences. *Some/Many places are better
    > > than others!!!

    >
    > > Sky, who loves a great breakfast!!! ;D

    >
    > > Ultra Ultimate Kitchen Rule - Use the Timer!
    > > Ultimate Kitchen Rule -- Cook's Choice!!

    >
    > One of my favorite uses is to spread an English muffin with garlic
    > butter and then top with a slice of tomato and cheddar cheese &
    > microwave till the cheese starts to met.
    >
    > The elderly relative likes a thin slice of red onion added.
    > --
    >
    > Mr. Joseph Paul Littleshoes Esq.
    >
    > Domine, dirige nos.
    >
    > Let the games begin!http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


    My fave is limburger melted on an English over a slab of sweet onion
    and tomato. One of my emergency suppers when there's no time to
    cook. Course, better not be going out in company that night.

  9. #9
    Stu Guest

    Default Re: Using English muffins ---- and more

    On Wed, 29 Sep 2010 05:42:57 -0700 (PDT), [email protected]
    wrote:

    >On Sep 29, 12:52*am, JL <jpsti...@isp.com> wrote:
    >> Sky wrote:
    >> > English muffins are so versatile! *I tend to toast them & more (crispy),
    >> > with butter then topped with raspberry jam. *There are many other
    >> > methods to use English muffins from simply toasted to something fancy
    >> > akin to eggs benedict (sp?).

    >>
    >> > One aspect I've noticed at restaurants when it comes to English muffins
    >> > is - they're way undercooked - as in 'limpy'! *Comparing a 'sausage
    >> > english muffin' vs. biscuis english muffins isn't easy - the various
    >> > vendors are too many!

    >>
    >> > But then, all are personal preferences. *Some/Many places are better
    >> > than others!!!

    >>
    >> > Sky, who loves a great breakfast!!! ;D

    >>
    >> > Ultra Ultimate Kitchen Rule - Use the Timer!
    >> > Ultimate Kitchen Rule -- Cook's Choice!!

    >>
    >> One of my favorite uses is to spread an English muffin with garlic
    >> butter and then top with a slice of tomato and cheddar cheese &
    >> microwave till the cheese starts to met.
    >>
    >> The elderly relative likes a thin slice of red onion added.
    >> --
    >>
    >> Mr. Joseph Paul Littleshoes Esq.
    >>
    >> Domine, dirige nos.
    >>
    >> Let the games begin!http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

    >
    >My fave is limburger melted on an English over a slab of sweet onion
    >and tomato. One of my emergency suppers when there's no time to
    >cook. Course, better not be going out in company that night.


    Canadian bacon, slice of sweet onion as well, and a few slices of
    pepper jack melted over it. We make them for snacks in the evening.

  10. #10
    JL Guest

    Default Re: Using English muffins ---- and more



    Barry in Indy wrote:
    > On Tue, 28 Sep 2010 21:52:19 -0700, JL <[email protected]> wrote:
    >
    >>One of my favorite uses is to spread an English muffin with garlic
    >>butter and then top with a slice of tomato and cheddar cheese & microwave till the cheese starts to met.
    >>

    >
    > I do something similar, but I toast the muffin crisp first, and then
    > top brown in the toaster oven with the tomato and cheese. Often, I'll
    > skip the tomato and just melt cheese on the toasted, buttered muffin.
    > I've also discovered that a nice jam with melted cheese is
    > surprisingly good.
    >
    > Barry in Indy



    I have done the toasted muffin version also, its a toss up which i
    prefer with the deciding factor usually being that of how hungry i am.

    If im making an afternoon or evening snack i will toast the muffin and
    add some avocado if i have it on hand, if i have just woke up i put the
    untoasted muffin in the microwave after i put the coffee in the boiling
    water and they are both ready to consume a minute or 2 later.

    Im also very fond of a nice thick slice of sourdough bread, spread with
    mayo & mustard and layered with cheese and deli thin sliced meat then
    nuke till cheese is runny and serve with a knife and fork.

    --

    Mr. Joseph Paul Littleshoes Esq.

    Domine, dirige nos.

    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


  11. #11
    Chemo the Clown Guest

    Default Re: Using English muffins ---- and more

    On Sep 28, 9:37*pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
    > English muffins are so versatile! *I tend to toast them & more (crispy),
    > with butter then topped with raspberry jam. *There are many other
    > methods to use English muffins from simply toasted to something fancy
    > akin to eggs benedict (sp?).
    >
    > One aspect I've noticed at restaurants when it comes to English muffins
    > is - they're way undercooked - as in 'limpy'! *Comparing a 'sausage
    > english muffin' vs. biscuis english muffins isn't easy - the various
    > vendors are too many!
    >
    > But then, all are personal preferences. *Some/Many places are better
    > than others!!!
    >
    > Sky, who loves a great breakfast!!! ;D
    >
    > Ultra Ultimate Kitchen Rule - Use the Timer!
    > Ultimate Kitchen Rule -- Cook's Choice!!


    Butter, then crunchy peanut butter then topped with whipped honey.

  12. #12
    Terry Pulliam Burd Guest

    Default Re: Using English muffins ---- and more

    On Wed, 29 Sep 2010 05:06:19 GMT, Wayne Boatwright
    <[email protected]> wrote:

    <snip>

    >This was back in the days of "power breakfasts". We had coddled eggs
    >with a side of bacon that must have been about a pound of thick bacon
    >slices. One breakfast I'll never foget.


    One of my most memorable breakfasts was had at the Fairmont Hotel in
    San Francisco: Crab Benedict. OMG! I had fantasies about the dish for
    years. Sadly, the hotel has gone downhill since and the dish was no
    longer offered the last time I was there.

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines


    To reply, remove "spambot" and replace it with "cox"

  13. #13
    Terry Pulliam Burd Guest

    Default Re: Using English muffins ---- and more

    On Wed, 29 Sep 2010 06:54:24 -0500, Andy <[email protected]> wrote:

    >The tastiest dish I ever had on English muffins was at a Sunday brunch,
    >Eggs Sardou. Open faced, creamed spinach, artichoke bottom, poached egg
    >drowned in Hollandaise. Also a knife and fork dish.


    The venerable Pacific Dining Car in downtown Los Angeles has Eggs
    Sardou on the menu - my old boss' favorite.

    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines


    To reply, remove "spambot" and replace it with "cox"

  14. #14
    Andy Guest

    Default Re: Using English muffins ---- and more

    Terry Pulliam Burd <[email protected]> wrote:

    > On Wed, 29 Sep 2010 06:54:24 -0500, Andy <[email protected]> wrote:
    >
    >>The tastiest dish I ever had on English muffins was at a Sunday

    brunch,
    >>Eggs Sardou. Open faced, creamed spinach, artichoke bottom, poached

    egg
    >>drowned in Hollandaise. Also a knife and fork dish.

    >
    > The venerable Pacific Dining Car in downtown Los Angeles has Eggs
    > Sardou on the menu - my old boss' favorite.
    >
    > Terry "Squeaks" Pulliam Burd



    We brunched next door to the Portafino Inn in Redondo Beach, CA.

    We never dined at the Pacific Dining Car, sadly. The menu looks great! I
    see they have a Santa Monica location, the better view, no doubt.

    We couldn't wait to escape from the La Brea Tar Pits over to Redondo
    every Sunday.

    Andy

  15. #15
    Sky Guest

    Default Re: Using English muffins ---- and more

    On 9/29/2010 4:53 PM, Terry Pulliam Burd wrote:
    >
    > One of my most memorable breakfasts was had at the Fairmont Hotel in
    > San Francisco: Crab Benedict. OMG! I had fantasies about the dish for
    > years. Sadly, the hotel has gone downhill since and the dish was no
    > longer offered the last time I was there.


    That sounds really divine!! It's hard to go wrong with a 'benedict' of
    any sort, unless the English muffins are soggy <G> - er, except if
    that's the diner's preference

    Sky

    --

    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  16. #16
    gloria.p Guest

    Default Re: Using English muffins ---- and more

    Sky wrote:
    > On 9/29/2010 4:53 PM, Terry Pulliam Burd wrote:
    >>
    >> One of my most memorable breakfasts was had at the Fairmont Hotel in
    >> San Francisco: Crab Benedict. OMG! I had fantasies about the dish for
    >> years. Sadly, the hotel has gone downhill since and the dish was no
    >> longer offered the last time I was there.

    >
    > That sounds really divine!! It's hard to go wrong with a 'benedict' of
    > any sort, unless the English muffins are soggy <G> - er, except if
    > that's the diner's preference
    >
    > Sky
    >


    Last Sunday we were at a local mall where our Swedish partner was
    stocking up on "cheaper" electronics (i.e. IPads.) We went to a quite
    nice restaurant for lunch/brunch and he had a Benedict-type dish of
    poached eggs and Hollandaise served on crabcakes instead of ham-and
    English muffins(low carb!) He said it was delicious.

    gloria p

  17. #17
    Christine Dabney Guest

    Default Re: Using English muffins ---- and more

    On Sat, 02 Oct 2010 13:57:07 -0500, Sky <[email protected]>
    wrote:


    >That sounds really divine!! It's hard to go wrong with a 'benedict' of
    >any sort, unless the English muffins are soggy <G> - er, except if
    >that's the diner's preference
    >
    >Sky


    It's easy to go wrong if one of the eggs isn't fully cooked. Last
    time I got a Benedict, one of the eggs still had partially uncooked
    whites. Turned me off completely.

    Christine
    --
    http://nightstirrings.blogspot.com

  18. #18
    notbob Guest

    Default Re: Using English muffins ---- and more

    On 2010-10-02, Christine Dabney <[email protected]> wrote:

    > time I got a Benedict, one of the eggs still had partially uncooked
    > whites. Turned me off completely.


    Jes the opposite happened to me. Got two eggs Tiger Wood coulda
    played 18 holes with. Sent 'em back, got one nicely cooked, the other
    still a golf ball. I figured the 2nd time I sent 'em back, I'd get
    stealth surprises I'd rather not consider, so jes got up and left.

    nb

  19. #19
    Sky Guest

    Default Re: Using English muffins ---- and more

    On 10/2/2010 2:52 PM, Christine Dabney wrote:
    > On Sat, 02 Oct 2010 13:57:07 -0500, Sky<[email protected]>
    > wrote:
    >
    >
    >> That sounds really divine!! It's hard to go wrong with a 'benedict' of
    >> any sort, unless the English muffins are soggy<G> - er, except if
    >> that's the diner's preference
    >>
    >> Sky

    >
    > It's easy to go wrong if one of the eggs isn't fully cooked. Last
    > time I got a Benedict, one of the eggs still had partially uncooked
    > whites. Turned me off completely.


    Yeah, a poached egg with still-runny, partially uncooked whites is
    definitely nasty. Blech!

    Sky

    --

    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  20. #20
    Bob Terwilliger Guest

    Default Re: Using English muffins ---- and more

    Squeaks wrote:

    > One of my most memorable breakfasts was had at the Fairmont Hotel in
    > San Francisco: Crab Benedict. OMG! I had fantasies about the dish for
    > years.


    Was it lump crabmeat or a crabcake?

    Bob, thinking about Veal Oscar Benedict



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