@ZIGGY - have posted a few pics tonight (more to follow) Have started with a few of some chocolate desserts of mine (after all, who doesn't like 'the food of the gods' ;-)
@Paul - great to see your tiddy oggy pics, well done :-D
@Indy Ruth - you got around to using that pasta machine I see? I will post an article on my favourite pasta recipes at a later date
Sorry, I forgot to add a link to the album
@cheftallyrand- i have looked at your pictures but would like to see some to match your recipes, e.g one of your scones so i could compare them to the ones i made from your recipe as im not sure mine turned out as they should have.
@ZIGGY - 09.45 friends coming for morning tea and a batch is underway. will post pics later in the morning :-)
batch cooked - photos taken and posted - http://www.dawlish.com/photo?albumid=643
They look delicious, mine didn't look as good but i will try again.
@ZIGGY - my guests certainly loved them and have left with a "doggy bag" along with some of the home made jam :-)
As with most things it's all about, practice, practice, practice & experience. As I always tell my trainees, as they often swear I am using a different recipe or doing something "extra" that I wasn't sharing with them! (and I mean for any recipe) .....
"for every stage in any recipe they try and short cut, for every little instruction they did not follow closely, the end result will taste and look less and less like mine" Subsequently, those that progressed the quickest and achieved the best, were those that bugged the hell out of me at every stage, those that asked me to watch and correct them as they went.
Followed by explaining my own personal cooking philosophy of "I share exactly, I hold nothing back. My success as a chef, as a mentor, my reputation relys on them doing well. My proudest moments are when a student becomes the master and becomes better than me"
So if your usual recipe and method, produces the type of scone you prefer, stick with it and enjoy! :-D
You will see I have updated the scone articles and included a link to a brief history of the scone, that you may enjoy and might be able to add to?