Subj : Re: Problem at your system
To : Mike Powell
From : Kurt Weiske
Date : Tue Jan 24 2023 06:55 am
-=> Mike Powell wrote to Ward Dossche <=-
MM> A "roll". we call it a "roll".
WD> Ah yes, I was looking for the word but it didn't dawn.
WD> Nevertheless, crunchy, not soft ...
MP> Crousant (sp?). Based on the description, I suspect that is what many
MP> North Americans would call it. Those are, too, sometimes all soft.
MP> Fancier ones are crisp on the outside, while flakey on the inside.
We're going down a baking rabbit hole, love it!
A croissant is pastry dough, flattened like puff pastry dough and rolled
into a triangular shape. What we call a crescent roll in the USA is
typically bread dough flattened and rolled. The original poster was
referring to a dinner roll, a one piece (not sliced) baked good made
with bread dough, usually with butter added to make a flakier bread.
Rolls are plain ol' bread dough.
... "We can't stop here, this is bat country."
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