Stooo wrote:Guest wrote:Canucklehead wrote:Vicky wrote:
Broon sauce is the nicest.
Brown I guess, but mayo is nice too.
On a related note, why are there so many names in the UK for breadlike things you put stuff on? Barm, roll, bun, tea cake, etc? Are they all different things?
I've lived all over the country and my experience is as follows:
The south of England - roll is a bread roll, bap is a soft white roll, bun is a sweet bun with icing on top, tea cake is like a hot cross bun without the cross
The north of England - Stottie is a type of bread loaf, bun is soft white rolls (baps), tea cake same.
Vicky will have to correct me if this next bit is wrong, but when i was in Scotland the soft white roll/bap/bun is called a morning roll, bun was sweet bread or cupcake/muffin.
Baps are flatter than rolls, I'm pretty sure that they use the same flour as rolls with perhaps a little less yeast? Crusty rolls are entirely different thing and manage to trap the grease in the bottom when you cram them with bacon
I don't have sauce on my lunchtime bacon bap, I have egg and mushrooms instead
Yeah i differentiated the two with the soft white being the flatter rolls/baps/buns...baps/morning rolls etc are moister than a normal bread roll....don't even get me started on paninis, foccacia, and ciabattas
