CFN Thread #9 (Better call Planning)

[WhatIsThisWatt]

Okay so I wasn't going to post until I'd had some kind of resolution. However, planning called today to ask if they could access my garden on Friday as they need to do some "further investigation" and have another planning official who will be there to oversee it??

They wouldn't tell me over the phone what it was about (it wasn't Nice Planning Lady, it was someone I hadn't spoken with before)

Thanks pp for the thread title - which coincidentally was very apt!

No sign of CFN/ builders etc.

There's now a sign up saying
NO ENTRY IN TO PRIVATE GARDEN
CONTACT SOLICITORS NAME if you require further information.

Schaden.. I think one of my dogs would object everytime they even looked out of the window into the garden! (The other would just let her get on with it and sigh)

@MarilynWhirlwindRocks thank you - I've bookmarked it now

East Sussex lass here. I go for butter, jam then cream. It's the only way.

{Waves}

I'm an East Saxon too, although some would naysay this as I was born in Sutton and spent my early years in Croydon. I know all the words to Sussex By The Sea though, and can tell a Sussex ox or Southdown sheep when I see one.

Devon lass originally now Oxford so the ultimate authority on scones...

Cream is a butter supplement to anchor the jam so it goes Scone, cream and Jam..... end of! Anything else is plain wrong and an abomination

Happypoobum I know where you live and I'm not far away!

Annnnd just caught up.

SchadenfreudePersonified im desperate for more vlad and vanka. I read it in a terrible stereotypical comedic accent

That is how it's meant to be read Funko - that is how it is in my head

Ok, I have a serious question.

This jam/cream business. Do you paste one half of the scone with jam, one with cream and then sandwich them together? Is that the 'proper' way of doing it (regardless of which goes on top)?

If not I don't really understand how you can put jam on top of cream. Surely as you're trying to smear the jam the cream would lift off the scone and adhere to the sticky jam on the knife? When I've tried in the past jam has refused to paste itself nicely across creamed scones. Maybe I'm doing it wrong.

Or do you just blob the jam on perhaps?? You can't double dip in a pot of jam with a creamy knife either because any remnants of cream in the jam jar will go mouldy quicker than the jam, so you either have to use up the whole jar within a few days or your jam will be ruined! Either that or you have to use a new knife each time you dip inside the jar, unless you wipe it very carefully each time. Or you could use a spoon, I guess. You're creating more washing up for yourself whatever you do.

Have I just got the wrong technique?

I'm genuinely not biased towards one way or another, btw. Just genuinely curious!

Just popping by to check what I've missed...

mylittlepickleboo I'd get a tablespoon, put enough that I don't need to dip again and let it drop slowly on the cream? I always rinse the knives with the recently booked water from the kettle, if I'm going to swap product, like when I put jam after spreading butter. Obviously I don't boil the kettle for this purpose, but to make a drink!

You eat them separately and dollop the jam on using a jam spoon or tea spoon

You are welcome Schaden

Being totally greedy, I cut scone in half and do each half with butter then jam ,( then a dollop of cream, but not imperative)

Definitely butter on a scone, then jam and cream..
Has anyone cast the role of CFNs potential buyers yet, may have missed it trying to catch up?
If not can we have Ian Somerhalder(pretty please)

Having to wait in for the boiler service man all day so this and the cfne car situation thread will keep me occupied !

Ah, thank you! That sounds so much more civilised than my 'just slop it on with a knife' approach!

I think my jam is too thick to do on with a spoon though. It's almost like a thick jelly! Does Devon specialise in runnier jams that are ideal for spooning onto scones? Are there any brands in particular you'd recommend I look out for?

(I'm really serious, the ones I've had in both Devon and Cornwall have been much nicer than the ones I make at home! What am I doing wrong?! )

•mylittlepickleboo• a nice clotted cream is actually rather firm, spread it on with a knife (imo, fairly thickly) then get a heaped teaspoon of jam and dollop it on in the middle, tease it outwards which, (if you've used proper cream, not whipping etc) is actually very easy to do :)

HTH!

Or, ya know, work out what the hell a cornish split is, and do it the other way (not intended for scones, other way is for cornish splits only!)

Pickleboo, one uses spoons, delicately traced, silver...

Scone is pulled in half, each side will be dessed with cream and then the jam delicately dropped. Do one half, eat, do the ther half, eat.

Do not do both halves at the same time, there are wasps, dear, wasps.

Thought all had gone quiet. I've missed half a thread

bookbook
thanks for your patience
i will try

Perfectly @Jux :D When can I come for afternoon tea?

Blyth (Northumberland)

Thank you, bookbook

Delurking to replace the "watch this thread" tool which doesn't seem to be working!

What you need is a Devon Growler from Hallets Bakery. Best pasty ever. It can feed four in one sitting. (Or just me if I'm greedy).

SchadenfreudePersonified Thu 03-Aug-17 16:16:19

I always thought chitterlings were pig intestines Raspberry

Can be from other domestic animals, but I mentioned in in reference to the Leicestershire flag