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[misterqueue]

education


Actually sopapillas are rather easy to make in the home.  Buy some tortilla you find desirable (preferrably not one with an image of Hobot on it mind you, you'd need to save that one.)  Heat up some canola oil in a shallow pan and fast fry each side.  Top with honey and cinnamon.  Voila.

[sjlimmer]

That "scone" looks a lot like fry bread, which is reasonably common in Utah (supposedly of Navajo origin).  It fact, fired "scones" are not all that uncommon in the area.  Hell, now I kinda miss Sconecutter.

Hopefully Utah's treating you well, Paul.

[miles]

I happened to pull my copy of Eat Your Way Across the USA out today, so I thought I'd look up joints in Utah.  Looks like the closest one to you is 90 minutes away.  Goddammit Utah is too big.

What is it called?

[wombat]

Doesn't that thing look like Navaho fry bread? 

[Golfhaus]

Oh yeah, I almost forgot This is where I work.

I hope I'm not alone in saying Paul needs to get his hands on a giant inflatable pig and some helium STAT.

[miles]

Doesn't that thing look like Navaho fry bread? 

That "scone" looks a lot like fry bread, which is reasonably common in Utah (supposedly of Navajo origin).  It fact, fired "scones" are not all that uncommon in the area.  Hell, now I kinda miss Sconecutter.

I think they are more or less the same.

Anyway, I had forgotten that scones are something different outside of Utah.

[wombat]

My brain must have been as fried as that pastry yesterday, because I absolutely swear that sjlimmer's post was not there when I wrote mine fifteen minutes later.  But the computer does not lie, of course.

I really want to know how that came to be called a scone in Utah.  It has almost nothing in common with scones except perhaps that it is made of flour.  Very fascinating.

[miles]

The linguist in you still lives, Wombat.

[wombat]

No, no, no, it's some kind of inner culinary anthropologist, I swear.

[AugustWest]

No, no, no, it's some kind of inner culinary anthropologist, I swear.

Surely you aren't claiming that you are a nutrional anthropologist.

[wombat]

Surely you aren't claiming that you are a nutrional anthropologist.

Ah, if only!

[AlohaDawg]

I think they are more or less the same.

Anyway, I had forgotten that scones are something different outside of Utah.

I think it would be more proper to say scones are something different inside of Utah - because they are prety much the same everywhere else I've been, which includes the UK, which, I think, would at least get a scone right (although the rest of Englands 'national cuisine' pretty much blew in my opinion. (No offense, Slink)

[miles]

I think the way I phrased it means pretty much the same thing.  I certainly wasn't saying that Utahns invented the thing, only that outside of Utah, it's not a piece of fried dough.

[jough]

A scone, is of course, of Irish origin, from the Gaeilge word meaning "hard dense flavourless hunk of bread that tastes like what you'd imagine a baby from the loins of sand and dried toothpaste would taste like."

[V-Adore]

Sand and dried toothpaste have loins? The things you learn on the Internet!