I don't know how the stuff I ate compares to a genuine American cop meal, but the combination of fat and chocolate/syrup was... strange. *Lunatic*, n. One whose delusions are out of fashion.
Oh boy. Come, my friends, 'Tis not too late to seek a newer world.
Can't say I liked it... then again, comparing the thick fat stuff Budapest street vendors sell as "pizza" to the original Italian restaurants make, it may be that what Chief Wiggum got so fat on is actually much less fatty. *Lunatic*, n. One whose delusions are out of fashion.
They are rather sweet if you're not used to them.
Of course, I will take a croissant over a donut any time. And after the elections, I could happily never see another box of Dunkin Donuts (worst crap for food offenders ever) for the rest of my life.
Home-made donuts are good. I guess I am surprised, because my mom made home-made donuts when I was a kid, and when I went to Russia, lo and behold, they made identical donuts there. I just assumed everyone ate donuts! lol. Come, my friends, 'Tis not too late to seek a newer world.
Depends in what way you are sick. But I am an advocate of the idea that in unusual circumstances (like being sick) then listen to your body, because it knows.
I am a war puritan child. There was no sugar when I was a kid. Thus my behaviour never became disordered ;-) You can't be me, I'm taken
But then I had all these routine tests and discovered I was a bit short in the salt department. So I've had a packet of 'Kartano' (Manor) kettle-cooked crisps every Friday and really enjoyed it ;-) You can't be me, I'm taken
These things are never clear keep to the Fen Causeway
Marketing...Oh, I am going to hell and I love the thought of it. You can't be me, I'm taken
Some of the fruit is bleached. For other strategic fruit marketing destinations, such as pie and doughnut fillings, it may also be pulped and reconstituted into square-ised pseudo-cube lumps.
The natural colour of the bright red cherries in tinned fruit salad was zombie-grey. They only became lipstick red after they'd been marinated in colouring for a few hours.
Things may have changed now, but I'd guess that a lot of what comes out of food processing factories is still rather disturbing in its naked state.
Raised donuts are made from dough. My challenge was learning how, in one week, to prepare a 20 gallon tub of yeast based dough, let it rise, roll it out, cut it into donuts and fry them in hot oil. This was done in a rectangular pan about 2'x 3'x 1'deep containing hot cooking oil. Into that was placed a "flipper" which was a steel device with a series of vertical blades attached to a handle with which one could, at once, turn over all of the donughts in the pan.
While the dough was rising, I made the cake donuts, my favorite. They were made from a cake batter with baking soda as a leavening agent. We had a container on an articulated arm that could be moved over the fry pan. I mixed the batter and poured it into the container. The container had a crank handle which, when turned would drop a ring of cake batter into the fry pan. This arrangement allowed me to drop rings quickly into the pan. This was done without using the flipper. As the cake donuts cooked and needed turning, I would use a wooden stick to flip them over and then to extract them.
While the donuts were still warm some would be placed alternatively on each side in various pans containing sugar or sugar and cinnamon. Alternatively there were warm pans of various icings which came from five gallon containers. I would grab two donuts, dip them in the icing and then set them on a drying tray.
We had another machine that was used for jelly filled donuts. It had two hollow tubes about 3/8" diameter that tapered down at the ends to the 1/4" inner diameter. These were the terminations of a jelly container into which various flavors of jelley filling would be placed. There was a foot switch which, when placed would dispense a set amount of jelley. Grab two donuts, slide them over the tubes and press the foot switch, repeat as required.
My only real mishap was when I lost my grip on one of the handles of the flipper while extracting it from the fry pan and it slipped back in, sloshing hot oil over my abdomen and hands. Fortunately quick action by more experienced bakers led to getting all affected skin quickly out of danger and cooled off by water. I only suffered first degree burns and, while allowed to leave early, was back at work the next night.
The only real perk was that, as a baker, I was allowed to take home a loaf of my choice, or its equivalent, each night. I developed an appreciation for Rye, Pumpernickel, Khala and other specialty breads that remains. As the Dutch said while fighting the Spanish: "It is not necessary to have hope in order to persevere."
Always ask the person that stands by the machine about how to make it better... You can't be me, I'm taken
Some close friends of mine market this brand You can't be me, I'm taken
a) I do not market 'consumer' products (though I did in the 80's)
b) I use the' Ogilvie method'. If you wouldn't use the product or service yourself, then don't market it. You can't be me, I'm taken
The thing is, that by expressing an interest in a phenomenon, are you supporting it? ;-) i.e by making it visible, are you complicit? Well, unfortunately, by being born human, we are all complicit. You can't be me, I'm taken
But all effective marketing is perceptually 'phenomenal' with the target audience. It doesn't work otherwise. You can't be me, I'm taken
You've never had ponchiki, pączki, gogoşi...? Gah. Leave it to Germany to name a food "Krapfen."
Anyway, I can't believe you've never had a donut. Come, my friends, 'Tis not too late to seek a newer world.
Or something similar. The fact is that what we're experiencing right now is a top-down disaster. -Paul Krugman
Looking at the variety and pictures in Wiki, I recognise the stuff known as Krapfen in South, Pfannkuchen in East and Berliner in Northwestern German. Something like that is sold in Budapest since the middle of the nineties -- and when I looked it up in a dictionary, I found my bécsi fánk translates to "Viennese doughnut"...
Though the dough tastes similar, and "Viennese doughnut" also combines fat and sweet, for lack of hole and frosting, I failed to make the connection. "Viennese doughnut", is like what you describe (and, now I notice, like the second donut on the very picture I posted...): thin powder sugar on top, and maybe filled with vanilla or chocolate pudding. (Can't say I am too high on that, either, but less strange than with the frosting.) *Lunatic*, n. One whose delusions are out of fashion.
csörögefánk ( = c. clinking doughnut):
rózsafánk ( = rose doughnut):
képviselőfánk ( = [parliamentary] representative's doughnut):
*Lunatic*, n. One whose delusions are out of fashion.
LOL.
We call it a cream puff or profiterole. Come, my friends, 'Tis not too late to seek a newer world.
You think the english do bad coffee. Can I ask about the calculated insult presented by the rest of the europe to the english as tea ? Why is that the major drinkers of tea are the english, but in most of the only tea available is german ? German !!?? Have any of you tasted german tea ? Of course not, nobody drinks it, not even the germans. It's not meant to be drunk. It's just a joke brand made in a sawdust factory for europe to give to us as a way of saying "ferk off and take your sausages with you"
Seriously in Paris. Paris, now famously a couple of hours from London by jet propelled french railways, doesn't do english tea. Now I'm sorry, but that's got to be deliberate policy set down by government.
No wonder all brits carry PG Tips teabags around with them. keep to the Fen Causeway
As to why, I don't know. The Dutch make the best cocoa, and also sell the most. I guess the English were never much for producing and selling stuff to the mainland, that queer market of 400 million people that uses these strange measures.
They'll drink bark-shavings and lawn-clippings like PG Tips and like it.
It took me nine months of dedicated research, trying everything from local supermarket slop to oh-so-little-finger-posh Knightsbridge exclusives, to find a breakfast tea that was acceptable to a somewhat more discriminating palette.
The best tea I ever had was in a slightly arty cafe in Barcelona.
Tea is relative. And compared to the ubiquitous Finnish Liptons, anything is an improvement. But spare a thought for your colonial brothers. PG is where it at. You can't be me, I'm taken
Two effete Wiltshire sommelier's tea bags steeped for half an hour should put most people on hyper for the rest of the day.
That's why I drink it, anyway. That and I quite like the taste, too.
"There's one thing in this whole wide world, i sure would like to see, that's when that little love of mine, dips her donut in my tea."
The Band
"Life shrinks or expands in proportion to one's courage." - Anaïs Nin
But we use multi-lensed POVs here. Are we talking cultural, chemical, physiological or semantical? To describe something as 'tea' is merely a limitation upon categorization. 8 -) You can't be me, I'm taken
Call me biased, but the best tea I ever had was in Darjeeling.
Question is, what sort of Darjeeling ? single estate ? Blend (consistent) soth facing, north facing. Believe me, go to Harrods food hall and you can buy such diversity and they're very interesting (s facing slightly more floral - n facing more body and tweak of bitterness)
But I moved towards Assam hits for everyday drinking. My perfect breakfast tea is Orange Pekoe/Keemun tea mixed with Lasang suchong and left to brew for about 20 - 30 minutes. That's a wake up call. keep to the Fen Causeway
<raises head above parapet> I used to get decent tea from Marks & Spencer's Food Hall, but then they decided to close all their foreign operations so that was shot. Recently it's become easier to get direct imports from England in the supermarkets, Typhoo or PG or Taylor's of Harrogate. The thing is it must be packed in England and not have a word of French on the pack.
Just like there shouldn't be a word of English on the coffee... <ducks again>
With that, I'm off to Dunedin.
you are the media you consume.
They are disgusting. They're cake-style, but do not have much shape, and taste of grease and sugar. I suspect that they are served because a deep fat fryer is a cooking tool that still works at 4300 meters altitude. However, they do provide the calories that your body is searching for--especially if you're one of the crazies who instead of taking the train or road has decided to hike.
It's odd, really. It's not part of the image at all. But it's true. LA has tons and tons of donut stores, mostly little independent places. They often have distinctly different styles, and little variations or specialty donuts. One that I often went to near my old house, Star 999 Donuts, was run by Koreans, and they but blueberries in almost all their glazes and frostings, and in several of their batters. Another, USA donuts, was Armenian, I think, and had this unusual volcano-like donut. It was like a conical buttermilk bar, with a dollop of jelly filling at the top. I still love those things.
People who move to LA comment have made puzzled comments about the ubiquity of the donut stores, as it's just not something one expects. I, on the other hand, was shocked by the lack thereof when I moved to Michigan. Where are all the donut stores, I wondered? I was further demoralized by the fact that the only donuts available widely were Tim Hortons and Dunkin Donuts. Tim Hortons seems to focus on cremes and filled donuts, of which I'm not a huge fan, and Dunkin Donuts is just kind of average in everything, with a focus on mediocre novelties.
As a result of my residence in donut paradise, I never got the Krispy Kreme thing. They're decent glazed cake donuts, yeah, but so what? This was not helped by the fact that they use a touch of maple syrup in their frosting, enough that it carries the awful bitter metal aftertaste that all maple gives me.
Recently, Donut Plant from New York has become popular with more upscale places for their interestingly flavored cake donuts. Starbucks carries their donuts. They know how to make good frostings and glazes, I'll give them that, but they flub the most basic part, the cake. Far too oily, dense, and heavy. However, they are the best donuts available in Japan. :-(
