Dimitri wrote:

> "Bob (this one)" > wrote in message=20
> ...
>=20
>>zuuum wrote:
>>
>>>Odd food origins welcome -
>>>
>>>The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana=20
>>>restaurant.
>>
>>Named after Italian Caesar Cardini who invented it. Julia Child used to=
=20
>>eat at his restaurant and knew him when she was young. Spoke warmly abo=
ut=20
>>him.
>>
>>>Pork "butt" is actually the shoulder of a pig.
>>
>>"Butt" used to just mean "end." So it's the end of the forequarter.
>>
>>And how about "pate a chou" that has nothing to do with cabbage...
>>
>>Pastorio
>=20
> Actually it does.

Actually I already said this same reason in an earlier post.

> CREAM PUFF PASTRY: Also know as Pate a Choux (derived from the old Fren=
ch=20
> meaning "to cherish" or cabbage paste because of its shape), this pastr=
y has=20
> been in use since the sixteenth century. It is a cooked mixture of wate=
r,=20
> butter and flour=20

Can be sweet with the addition of sugar or savory with spices. Also=20
basis for crullers and other fried pastries. Gougere is also made from=20
pate a chou with the addition of cheese. A more tender pastry is made=20
by using milk instead of water or in combination.

> which rises due to steam expansion. The paste crusts on the
> outside, trapping steam inside, creating a puffed shape with a hollow=20
> interior. The crisp shells are filled with a variety of creams and fini=
shed=20
> with a glaze.

Not necessarily glazed. This is the description of baking them.

> Classic desserts such as croquembouche, profiteroles, Gateau
> St. Honore, and eclairs are made with cream puff pastry.

For a really cool but obscure one, try to find a recipe for a "polka=20
tart." A kin of the Gateau St. Honore (who is the patron saint of=20
boulangers). We used to make our variation on them in my restaurants.=20
Pate sucree rolled into a 12-inch circle with pate a chou piped around=20
the edge to a total of maybe 2 inches in, and two layers high. Bake=20
(hot) so the chou puffs. Cool, cut chou open (or fill with a Bismarck=20
tip on a pastry bag) and fill with creme patissiere. Fill the middle=20
of the tart with fruit and glaze them or do some of these:=20
strawberries with liqueur fraise glaze, banana (coated with apricot=20
jelly) on Bavarian cream, blueberries on a poured cheesecake, white=20
and dark chocolate mousse spiraled together.

There are lots of other large pastries made from chou: Religieuse and=20
Paris Brest among them. Small ones include beignets, Rognons a la=20
cr=E8me, petit Paris Brest, pont neuf, carolines, swans, etc.

We made beignets with honey in the dough for our Sunday brunches. Then=20
drizzled with honey at table. Gilding lilies...

Pastorio