Darnit but that gnocchi/bacon question is making me hungry ;) over the past couple of weeks my 'Italian night' has tended towards spinach, mascarpone, tagliatelle. Last week I went chorizo, mascarpone. This week, I've already bought all the ingredients for Sicillian sausage, onion, mushroom, garlic, white wine, gnocchi.!

& also the entire ingredients list from my banter with ChrisH about tapas :)

@Stephie Wow! I have to say that I had no idea about UK flapjacks. They look and sound yummy.

@Tetsujin I think you made a lot of people hungry with that post! 😋

@Cindy if well-made, absolutely! (That is, if you accept that they will be sweet and buttery...) Alas, I am still practicing.

@Stephie After seeing them I was thinking of trying a few recipes. But I wouldn't know if they came out right or not. Same as with crumpets. >.<

The debate is similar to the brownies’ cakey vs. fudgy schools. Some will prefer crisper, others go for gooey.

So “right” depends on one’s definition and expectation.

The limits (as I understand it) is that they shouldn’t crumble apart when cool, don’t be overly greasy and not be jaw-breakers (or jaw-glueingly stodgy). The rest is a matter of opinion.

Yeah, we usually end up tweaking to suit our preferences. But it would be nice to be able to try things before venturing in so you at least know what you're aiming for. Then the tweaking can begin.