chelstongull
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Post by chelstongull on May 21, 2010 16:23:27 GMT
This is cruelty of the worst kind!! There are few things i crave living in exile and Devon Cream Teas top the list. So this discussion just twists the knife! I have always been of the jam first persuasion and "dollop" is the most apt word to describe its appliance. The cream should then be generously piled to complete the artery hardening experience. In truth i care not really in which order this food of the gods is served. If it offends simply turn it upside down to achieve personal perfection. The question is.....should the scone have currents or be plain? BTW second on the list is a proper pasty. Fruit scone, fruit scone, never never ever - not sure about the jam last mob though  |
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Post by lambethgull on May 21, 2010 17:02:55 GMT
Currents???!
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davethegull
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Post by davethegull on May 21, 2010 17:40:47 GMT
Typo lambie.....  |
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Deleted
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Post by Deleted on May 21, 2010 19:33:39 GMT
Local historians in the historic Devon town of Tavistock unearthed evidence that the cream tea originated there around 1,000 years ago,after studying ancient manuscripts as part of research for the 900th anniversary of the granting of Tavistock's Royal Charter by King Henry I in 1105. I'd also noticed the Tavistock claim which has been reported widely on the web. But, as it dates back to a BBC story which appeared at the same time as a food festival in Tavistock, you've got to question whether it's valid history or a conveniently-timed creamy dollop of publicity. I think an open-mind is best adopted. As Phil has stated, you cut open the scone and then spread jam on it and then put on a large dollop of clotted cream Jam first, then cream = Cornish (supposedly); cream first, then jam = Devon (supposedly). Has that distinction been the case for a long time? I'm sure I've only heard it comparitively recently (as opposed to the 1960s mists of time). Either way, it seems there may be a few contradictions - or rebellious spirits - around South Devon. |
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Post by lambethgull on May 22, 2010 8:05:59 GMT
Regardless of any historical details or specifics, the fact remains that cream teas have been eaten and the ingredients for them produced in Devon for a very long time.
I believe that those with taste would always put the jam on last - it's imperitive that the piquancy of the jam reaches the tongue and roof of the mouth before being deluged by the delicious richness of the cream. This can't happen if the jam is submerged under the cream where it's qualities of tartness and sweetness will be lost. You 'jam on first' boys are seriously missing out with your crude approximation of the real thing.
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chelstongull
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Post by chelstongull on May 22, 2010 8:34:05 GMT
Regardless of any historical details or specifics, the fact remains that cream teas have been eaten and the ingredients for them produced in Devon for a very long time. I believe that those with taste would always put the jam on last - it's imperative that the piquancy of the jam reaches the tongue and roof of the mouth before being deluged by the delicious richness of the cream. This can't happen if the jam is submerged under the cream where it's qualities of tartness and sweetness will be lost. You 'jam on first' boys are seriously missing out with your crude approximation of the real thing. I think a tasting session is in order this summer. Now all we have to do is find the finest cafe in the bay and have the TFF Jam or Clotted Cream Taste Off. They do a nice cream tea in Cockington, the something tea rooms near the forge. They have a dude playing the piano most days. Jam on last, pah. Takes away the taste of the cream. |
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chelstongull
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Post by chelstongull on May 23, 2010 9:52:05 GMT
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Post by stefano on May 23, 2010 11:34:23 GMT
That looks absolutely awful Chelston! Bet you knocked them up this morning just to prove a point!! No self respecting Devonian would put their chops around that, especially not in a public tea room Knock up some more with the dollop of jam on last and see how much better they look ;D |
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Post by lambethgull on May 23, 2010 14:51:03 GMT
Your cream teas need some serious work Chelston. Not only is the jam and cream the wrong way around, but so are the proportions. The cream shouldn't be allowed to run and drizzle like that either...yet another reason why it should be applied to the scone first!
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chelstongull
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Post by chelstongull on May 23, 2010 16:40:25 GMT
Your cream teas need some serious work Chelston. Not only is the jam and cream the wrong way around, but so are the proportions. The cream shouldn't be allowed to run and drizzle like that either...yet another reason why it should be applied to the scone first! Agreed presentation wasn't very good, too much jam for my liking and the clotted cream too runny. The picture was there to show what goes on first and what goes on last...........jam last.....<shakes head and mumbles>. |
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chelstongull
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Post by chelstongull on May 23, 2010 16:45:04 GMT
See the way the clotted cream sits on top of the jam.  |
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Post by stefano on May 23, 2010 17:05:36 GMT
See the way the clotted cream sits on top of the jam. Of course it does Chelston ... you made them! ;D Enough to make one urge! |
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chelstongull
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Post by chelstongull on May 23, 2010 17:17:38 GMT
I am right handed and wear my watch on the same hand.
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Post by lambethgull on May 23, 2010 20:42:01 GMT
See the way the clotted cream sits on top of the jam. The fork's the giveaway in this one - a completely unecessary piece of aparatus. That strawberry has no business being on that plate either. If a Devonian prepared this, he or she should be ashamed. As it is it has all the hallmarks of an attempt from the home counties. |
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Rags
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Post by Rags on May 24, 2010 6:55:19 GMT
I've got to wade in here and say that I was dragged up on scone, then jam, then cream - makes a nice colour combination that way.
Alternatives are fruit scone + butter + nothing else and cheese scone + butter + nothing else.
I"m born and bred Sou' Deb'm, with a Devonian father and a......oh.....I see: a Cornish mother. There's clearly been some corruption in the normal way of things and I am a mongrel.
Damn.
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