On Tuesday, February 25, 2020 at 1:34:48 PM UTC-5, songbird wrote:
> Cindy Hamilton wrote:
> > On Tuesday, February 25, 2020 at 10:02:36 AM UTC-5, Ed Pawlowski wrote:
> >> That is today. To verify, stand naked in front of a mirror.
> >
> > Not until I've had my paczek.
>
> eww, i just can't like those raised donuts. to me a
> donut has always been cake donuts and fried until
> crispy anything else is just not worth the calories.
I like both kinds. My favorite, though, is a sour-cream
cake doughnut with a light glaze. Light enough that the
doughnut is still crispy.
> no frosting needed, but if i have to have one then
> chocolate frosting only and not that disgusting fake
> greasy crap. all IMHO. 
>
> what flavor do you like the best for filling?
I'm not sure I have a favorite. Today I had a raspberry
paczek, and the tart raspberry offset the sweet and
greasy quite nicely. Bonus: the place made "mini-paczki",
so I could get my paczek without quite so many
empty calories. It was sprinkled with powdered sugar,
although glazed would have been nice.
There's a bakery here that has rose-hip jelly paczki, but
I've never been able to haul myself over there early enough
to get one.
> i like custard first, pastry creme or a very light
> frosting is ok 2nd, blueberry or strawberry is ok but
> i will prefer that to be fresh fruit in custard instead
> of the canned stuff that everyone seems to use now.
>
> here is what is funny and true my whole life. my
> most favorite store bought pastry is a cream curl.
> almost no flavor other than the vanilla and crunchy
> pastry and the salt and sweet. i only eat them once
> every year or two now.
>
> since we bake so much here and it is of much
> better quality and to our tastes it is very very rare
> that we buy cookies or pastries of any kind. same
> for the chocolates too.
We bake very little, but I prefer to buy quality baked
goods.
> yeah, we're kinda snobby. haha... but to me if
> i'm putting things down my gullet i want to know
> what is in them and if i've grown and cooked them
> then at least we're doing good in that regards.
I trust my bakery. They have a big window between
the baking area and the sales area. I can press my
nose to the glass and see everything that is going
on in there.
Cindy Hamilton