Yeah, Angus. I get that. But, as far as I can tell that particular act is not quite quite as big in our curse lexicon as it is for you.(As a verb, anyway. There's all kinds of names for people that indulge in it. )hinking of itr way just kind of gives me a hint about where Fic! Spike might use it. that's all.

"We band of buggered"? Little bit direct for Shakespeare but he was a randy little ...

All other scones are newfangled American things, and based on my one encounter with blueberry scones whilst in LA, they aren't scones. Nice, yes. Scones, no.

Very true, this.

The one thing you have to give us is Southern biscuits. Hot out of the oven they are near perfection.

I'm almost curious enough to go web/OED searching on scone pronunciation.

A quick Google reveals all sorts of pronuciations for the word 'scone': it can rhyme with bone, with gone or with moon. See this page for example.

All other scones are newfangled American things, and based on my one encounter with blueberry scones whilst in LA, they aren't scones. Nice, yes. Scones, no.

You should see what we've done to croissants. The French are very irate about this. And an American pizza is very little like the Neopolitan version. Fish and chips, though inferior to the british, are still just fish and chips. You can even get malt vinegar. It's not like we slipped in balsamic when you weren't looking.

Just don't eat any bagels west of the Delaware.

The French have nothing to worry about on the croissant front, I think. Then again, it's hard for me to understand why anyone vacationing in France need eat any other bread form than a good baguette. And FTR, most American baguettes suffer greatly in comparison, esp the fancy zahzah ones around LA and the Bay Area. Sure I eat them, but they are an altogether different, crusty little beast.

Standing Right Here. Well, in a metaphorical sense.(ETA: No! Two. It's metaphoriffic!) I will be happy to eat an East Coast bagel at the next f2f, though, to fill in the gaps in my bagel-education.

Are UK muffins the same as what Americans call English Muffins? I.e., little flat bread-y circles that you cut in two and find lots of little holes ("nooks and crannies") into which to spread butter? That's what Thomas's English Muffins (in the US) are, and I sort of assumed they were actually Thomas's Attempt To Steal Cultural Prestige, But Actually Pulled The Recipe Out Of His Hindparts Muffins.

I did learn, in France, that they make croissants without butter in the recipe. I'm not sure I see the point in that, but then, I never ate any of these butterless concoctions. It's pastry, for crying out loud! How can you have good pastry without butter (or equivalent)?

Just don't eat any bagels west of the Delaware.

Hey! Philadelphia makes perfectly good bagels.

It's these crazy westerners with their cinnamon-raisin and chocolate chip bagels who should be judged and judged severely.