I also tried to make english muffins, which was a pretty chaotic experience. The dough was easy as sin -- I like Ruth Reichl's recipe a lot, tastes exactly like Thomas but better! But her cooking technique -- getting this wet dough into a disc -- was impossible so I switched to Alton Brown's suggestion to cook them in baking rings. It mostly worked, but it was very very hard to get them cooked in the middle without the outside getting too dark, even at the lowest temperature. I made the last few very very thin, which seemed to do the trick. Now, what to do with the other TWELVE.