>"Bob" virtualgoth writes:
>
>Sheldon wrote:
>
>> What sense is there to the name "Danish
>> >Pastry," which originated in Vienna?
>>
>> That's not true. Many ethnicities have produced a version of *layered*
>> pastry dough, ie.Greek phyllo. Austria produced strudel dough (no yeast),
>> very different from the yeast risen pastry dough produced by the Danes.
>> The Danish are excellent bakers, in my opinion far better than the
>> Austrians.
>
>Just so you know...the Danish term for "Danish pastry" is "wienerbrod,"
>which means "Vienna Bread."
>
>From http://www.inu.org/scherzi/200012/entry12.htm:
>
>"The Danes stole the idea for Danish pastry from the Viennese (it's a long
>story, but trust me on this). With Danish honesty and modesty, they give
>full credit: The Danes call Danish pastry "Vienna bread," or wienerbrod. (Do
>remember that a W is a V in Germanic and Scandinavian languages.) What do
>the Viennese call it? I'm told they call it Danish pastry. It doesn't belong
>to them anymore; someone else perfected it."

You're going to have to come up with better references than a fercocktah URL
that won't work. And I suppose the Greeks stole phyllo from teh Austrians too.

Danish pastry dough is essentially sweet dough, a yeast dough. Austrian
strudrl dough contains no yeast, relies entirely on steam pockets to cause it
to flake.

You want an Austrian flake, try Arrrrnold... he's fulla dough too. hehe


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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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