stevez wrote:I'd also add Treasure Island (especially the one on Clyborn and Webster) to the list of places to look.
Mike G wrote:Generally, the stores only exist when there's an immigrant community, and that's not the case with Britain... Ireland, on the other hand, is a different matter, and I'd bet you could find most of what you want in the Irish stores mentioned here.
Cathy2 wrote:Hi,
Recently, when I was at Woodman's in Wisconsin, they had maybe 4-5 feet wide and at least three shelves of british products.
Galway Bakers is an Irish Bakery, which quite likely makes your scones. They don't have a formal retail store, you will need to order by phone and arrange picking up.
My Great Aunt in New Zealand would make her own clotted cream. There are a number of recipes on the web, which is largely similar to making yogurt. You need milk and you need a culture. Whatever you make will likely be cheaper and taste fresher than what is offered commercially.
Woodman's
Kenosha, Wisconsin
Take I-94 north, exit at Highway 50 turn east at very next stoplight turn left and it is on the northeast hill.
Regards,
LAZ wrote:Akane, if you live in Streamwood, you may find the Woodman's in Carpentersville handiest. They mostly seem to carry imported dry goods, though.
Woodman's Food Market
847/426-6758
2100 Randall Road
Carpentersville
Here's another possibility:
Gaelic Imports
773/545-6515
4736 N. Austin St.
Chicago
Also check this thread: http://www.lthforum.com/bb/viewtopic.php?t=3228
For teapots, try:
Todd & Holland Tea Merchants
708/488-1136
www.Todd-Holland.com
7577 Lake St.
River Forest
borismom wrote:TI carries clotted cream, scones, etc.
Actaully, Oakton Market has a fair number of English dry goods, like Ribena, Lucozade, teas, beans, canned soups, Flake, etc.
I have a giant book at home that was published in the UK and asks for some odd ingredients. Both recipes are for cake. One calls for chopped angelica. The only thing I can find online is that it is an herb similar to carrot greens?
Pie Lady wrote:I'm not sure where else to post this, so here goes.
I have a giant book at home that was published in the UK and asks for some odd ingredients. Both recipes are for cake. One calls for chopped angelica. The only thing I can find online is that it is an herb similar to carrot greens?
The other ingredient called for was 4 ounces of soft vanilla fudge. Is this an ingredient or are you supposed to make fudge and cut off a 4 ounce piece and beat it into the batter?
David Hammond wrote:Horse Flour at The Irish Store
I am fond of scones, so my ears perked when my daughter, Josanna, told me about an excellent scone she’d eaten. It was baked by Oak Parker Carolyn Williams, and Josie told me it was made with horse flour that Williams purchased at The Irish Shop.
A few days later, I walked into The Irish Shop and asked owner Anne August if she had any “horse flour” in stock.
“Horse flour,” said August. “There’s no such thing.”
“Well,” I said, “my daughter had this wonderful scone the other day. She said it was made of horse flour…or did she mean ‘coarse’ flour?
“Ah, yes,” said August, “we have coarse flour in back,” which is right where she took me.
Odlum’s stoneground coarse wholemeal flour is a product of Dublin. Ireland. Meaghan August, daughter of Anne, mentioned that this flour, though it’s labeled “coarse,” is actually lighter than what we buy in the states. “You’d have to sift American flour to get it as light as this ‘coarse’ flour,” she told me.
rickster wrote:I have a giant book at home that was published in the UK and asks for some odd ingredients. Both recipes are for cake. One calls for chopped angelica. The only thing I can find online is that it is an herb similar to carrot greens?
Without seeing the recipe, my guess is this is chopped candied angelica, which is the candied stem of an herblike plant like parsley, but the stems are much thicker, more like thin celery stalks
Pie Lady wrote:Does it taste like parsley? I'm not a fan of fruitcake, so it doesn't sound like an appealing combination.