| Re: fried bread question.... |
|
 |
|
 |
|
 |
|
 |
Group: soc.culture.hawaii · Group Profile
Author: Alvin E. TodaAlvin E. Toda Date: Jan 1, 2008 03:30
> On Mon, 31 Dec 2007 17:25:01 -0000, "Alvin E. Toda" lava.net>
> wrote:
>
>>> Anyway, I now recall that the fried stuff in San
>> Francisco was a deep fried sour dough bread. It is
>> very rich in fats with the deep frying and the sour
>> cream toping, but very yummy as well.
>
> I have been to New Orleans and my first thought on
> being served a beignet was that it reminded me of old
> fashioned Leonard's malasadas. YUMMY! (It was served
> with really junk, imho, chicory coffee that I needed
> a lot of milk to suffer through. Not like my Kona
> Coffee at all.)
>
> Hauoli Makahiki Hou to all!
>
> aloha,
> beans
> roast beans to kona to email
> farmers of Pure Kona
Thanx... I can dimly remember the old Leonard's stuff--
kind of big (or maybe my hands were small) and fluffy
sweet. I like the taste of the new filled ones, but it
seems that the sugary stuff is a little heavier
nowadays. Maybe they don't use as much yeast? Actually
I've tried the Macau Chinese version of pao duce at the
dim sum place near Ala Moana shoping center-- "China"
something? That Portuguese version is flakier.
Something like a soft flakey version of a napoleon at
Zippy's, or the crust of those Chinese custard tarts. A
little buttery taste.
Happy New Year! Looks like it might rain tonite... so I
guess that's why so many are poping fire crackers now
while it's dry.
| 
