They just used the paper bag as it stunned us to see it was possible at that age, but you can use almost anything to do it as long as the heat goes to the water and not the vessel.Woe! Too much Americana.
To Mr. Macaroon, what were you describing in post #159? Bannock bread or scones? I've made both at home (to eat, which is the whole point).
I'm not happy with the way my biscuits turn out. It's probably because I use cooking oil instead of lard or Crisco like Dolly Parton says to. But I like my bannock. My wife won't eat either one. I have had no expert instruction in either case.
Boiling water without putting a pot on the fire is very much an Indian lore sort of thing to do. But where does the paper bag come from? The Hudson Bay trading post?
We get both wheat and corn tortillas. The hard fried ones (usually used in tacos) are corn whereas the soft ones used in roll-ups or served as a side bread are usually wheat. We always ask for the corn ones though......But we, as "plain whitebread" Americans, have taken to eating tortillas fairly often, although they're wheat, not corn, and therefore not "authentic." ......
I'm guessing it was flash boiled with a hot stone wrapped in something to stop it burning the bag? I can't imagine paper holding out too well over an open fire.Oh and yes, I've boiled water in a paper bag; it was one of the rights of passage in the Scouts when I was an anklebiter
Funny you should mention scones. I was at my local bakery the other day and couldn't make my mind up over which cakes I was going to have a binge upon. The lady behind the counter suggested their scones. I took one look at them and had to politely decline. My problem was that they look nothing like the ones my mother used to make when I was a kid. I'm also like it with a lot of other stuff she or my father might bake. All that said, the bakery in question makes the best doughnuts I have ever had and the ones sold in supermarkets etc simply don't look, taste or feel anything like the ones from the bakery, so I wont buy them either. They also tend to cost a shed load more, than the bakery's do tooOne hears the term "scone" around here fairly often but I don't think the word is used with any rigid definition. Ordinary speech doesn't exactly lend itself to rigid use anyway. I tend to think of a scone as a sort of "drop biscuit," but that doesn't mean anyone else think of them like that. They'll show up at gathering for Burn's night, Hogmanay, St. Andrew's Day and the like.
Thanks for the info and pm, just got one, they aren't bad at all, I'm gonna road test this tonight as a hot water bottle, just to see.Lurking amongst the tinned fruit section of my local supermarket I found these wide necked plastic containers with a watertight screw top.
Seems sturdy enough and costs around a third of what a simliar sized Nalgene bottle does, plus of course you get the edible contents.