Odd food origins welcome -

The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.

Pork "butt" is actually the shoulder of a pig.

zuuum wrote:

> Odd food origins welcome -
>
> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
>

True, but he was an Italian. ;-)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

"Steve Calvin" > wrote in message
...
> zuuum wrote:
>
> > Odd food origins welcome -
> >
> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
restaurant.
> >
>
> True, but he was an Italian. ;-)
>
> --
> Steve

And his first name was Caesar.........

How about Pavlova...

Stroganoff
Romanoff

Ad infinitum

Dimitri

On Fri, 10 Sep 2004 04:13:00 GMT, "Dimiri"
> wrote:

>
> "Steve Calvin" > wrote in message
> ...
> > zuuum wrote:
> >
> > > Odd food origins welcome -
> > >
> > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
> restaurant.
> > >
> >
> > True, but he was an Italian. ;-)
> >
> > --
> > Steve
>
> And his first name was Caesar.........
>
> How about Pavlova...
>
> Stroganoff
> Romanoff
>
How about something Italian, crated by an American chef?

Chicken Tetrazzini
(serves 6)
Ingredients
4 whole chicken breasts
1 pound fresh mushrooms, sliced
1/4 cup butter plus 3 tablespoons
1 tablespoon lemon juice
1/2 teaspoon salt
1 small onion, grated
1/2 pound linguine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon each of pepper and nutmeg
2 cups chicken broth
1cup heavy cream
1/3 cup sherry
1 jar of pimentos, chopped
1/2 cup chopped green pepper
1/2 cup grated Romano cheese

Directions
Preheat oven to 375 degrees.

Cook chicken in water to cover for about 1 hour or until
tender. Cool in broth. Remove meat from bones and cut into
bite-size pieces. In a skillet, cook mushrooms in 1/4 cup
butter for 5 minutes. Sprinkle with lemon juice and salt;
add onion. Cook pasta in boiling water until tender; drain.
Melt remaining butter; blend in flour, salt and pepper. Add
broth and heavy cream; cook stirring constantly, until thick
and smooth. Add sherry. Divide sauce into two parts. Add
the chicken to half of the sauce. In the other half, add
pasta, mushrooms, pimentos, and green pepper. In a large
shallow baking dish, add the pasta mixture; make a hole in
the center of the pasta and add the chicken mixture.
Sprinkle with cheese and bake for 20 minutes.


sf
Practice safe eating - always use condiments

Dimitri responded:

> > > Odd food origins welcome -
> > >
> > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
> restaurant.
> > >
> >
> > True, but he was an Italian. ;-)
> >
> > --
> > Steve
>
> And his first name was Caesar.........


Actually, his first name was Cesar. But at least when you know the history,
the name of the salad makes sense. What sense is there to the name "Danish
Pastry," which originated in Vienna?

Bob

> "Bob" virtualgoth
>
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.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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."

Bob

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."

Bob

"Bob" > wrote in message
...
> Dimitri responded:
>
>> > > Odd food origins welcome -
>> > >
>> > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> restaurant.
>> > >
>> >
>> > True, but he was an Italian. ;-)
>> >
>> > --
>> > Steve
>>
>> And his first name was Caesar.........
>
>
> Actually, his first name was Cesar. But at least when you know the
> history,
> the name of the salad makes sense. What sense is there to the name
> "Danish
> Pastry," which originated in Vienna?
>
> Bob

Are you sure?

http://members.cox.net/jjschnebel/caesrsal.html

Mexican/Spanish Spelling of Caesar

http://www.foodreference.com/html/artcaesarsalad.html

El Pato Pascual = Donald Duck

http://home.att.net/~barataeua/collectf_car_d.htm

Dimitri

Dimitri questioned:

>> Actually, his first name was Cesar.
>
> Are you sure?
>
> http://members.cox.net/jjschnebel/caesrsal.html
>
> Mexican/Spanish Spelling of Caesar
>
> http://www.foodreference.com/html/artcaesarsalad.html
>

From the LA Times archives:

2. Cesar Cardini, Creator of Salad, Dies at 60
Los Angeles Times (1886-Current File). Los Angeles, Calif.: Nov 5, 1956. p.
31 (1 page):
Cesar Cardini, 60, credited with the invention of the Cesar salad, died
Saturday night in Good Samaritan Hospital following a stroke at his home,
8738 Bonner Drive.
Mr. Cardini devised the salad while operating the restaurant and hotel
which still bears his name in Tijuana.


Bob

Dimitri questioned:

>> Actually, his first name was Cesar.
>
> Are you sure?
>
> http://members.cox.net/jjschnebel/caesrsal.html
>
> Mexican/Spanish Spelling of Caesar
>
> http://www.foodreference.com/html/artcaesarsalad.html
>

From the LA Times archives:

2. Cesar Cardini, Creator of Salad, Dies at 60
Los Angeles Times (1886-Current File). Los Angeles, Calif.: Nov 5, 1956. p.
31 (1 page):
Cesar Cardini, 60, credited with the invention of the Cesar salad, died
Saturday night in Good Samaritan Hospital following a stroke at his home,
8738 Bonner Drive.
Mr. Cardini devised the salad while operating the restaurant and hotel
which still bears his name in Tijuana.


Bob

> "Bob" virtualgoth
>
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.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Fri, 10 Sep 2004 04:13:00 GMT, "Dimiri"
> wrote:

>
> "Steve Calvin" > wrote in message
> ...
> > zuuum wrote:
> >
> > > Odd food origins welcome -
> > >
> > > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
> restaurant.
> > >
> >
> > True, but he was an Italian. ;-)
> >
> > --
> > Steve
>
> And his first name was Caesar.........
>
> How about Pavlova...
>
> Stroganoff
> Romanoff
>
How about something Italian, crated by an American chef?

Chicken Tetrazzini
(serves 6)
Ingredients
4 whole chicken breasts
1 pound fresh mushrooms, sliced
1/4 cup butter plus 3 tablespoons
1 tablespoon lemon juice
1/2 teaspoon salt
1 small onion, grated
1/2 pound linguine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon each of pepper and nutmeg
2 cups chicken broth
1cup heavy cream
1/3 cup sherry
1 jar of pimentos, chopped
1/2 cup chopped green pepper
1/2 cup grated Romano cheese

Directions
Preheat oven to 375 degrees.

Cook chicken in water to cover for about 1 hour or until
tender. Cool in broth. Remove meat from bones and cut into
bite-size pieces. In a skillet, cook mushrooms in 1/4 cup
butter for 5 minutes. Sprinkle with lemon juice and salt;
add onion. Cook pasta in boiling water until tender; drain.
Melt remaining butter; blend in flour, salt and pepper. Add
broth and heavy cream; cook stirring constantly, until thick
and smooth. Add sherry. Divide sauce into two parts. Add
the chicken to half of the sauce. In the other half, add
pasta, mushrooms, pimentos, and green pepper. In a large
shallow baking dish, add the pasta mixture; make a hole in
the center of the pasta and add the chicken mixture.
Sprinkle with cheese and bake for 20 minutes.


sf
Practice safe eating - always use condiments

"Steve Calvin" > wrote in message
...
> zuuum wrote:
>
>> Odd food origins welcome -
>>
>> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> restaurant.
>>
>
> True, but he was an Italian. ;-)
>
> --
> Steve

For the first time I see Caesar Cardini as an Italian transplant living in
Tijuana. Thanks for pointing that out.

"Steve Calvin" > wrote in message
...
> zuuum wrote:
>
>> Odd food origins welcome -
>>
>> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> restaurant.
>>
>
> True, but he was an Italian. ;-)
>
> --
> Steve

For the first time I see Caesar Cardini as an Italian transplant living in
Tijuana. Thanks for pointing that out.

"Steve Calvin" > wrote in message
...
> zuuum wrote:
>
> > Odd food origins welcome -
> >
> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
restaurant.
> >
>
> True, but he was an Italian. ;-)
>
> --
> Steve

And his first name was Caesar.........

How about Pavlova...

Stroganoff
Romanoff

Ad infinitum

Dimitri

"Steve Calvin" > wrote in message
...
> zuuum wrote:
>
>> Odd food origins welcome -
>>
>> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> restaurant.
>>
>
> True, but he was an Italian. ;-)
>
> --
> Steve

For the first time I see Caesar Cardini as an Italian transplant living in
Tijuana. Thanks for pointing that out.

zuuum wrote:
> Odd food origins welcome -
>
> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.


And if the Mexican restauranteur's first name was Caesar, what's so odd?

--
Alan

"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

zuuum wrote:

> Odd food origins welcome -
>
> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.

Named after Italian Caesar Cardini who invented it. Julia Child used
to eat at his restaurant and knew him when she was young. Spoke warmly
about 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

"Bob (this one)" wrote:
>
> zuuum wrote:
>
> > Odd food origins welcome -
> >
> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
>
> Named after Italian Caesar Cardini who invented it. Julia Child used
> to eat at his restaurant and knew him when she was young. Spoke warmly
> about 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

True, but OTOH chou is also a cream puff. So the pate a chou is paste
for cream puffs. Quite why a cream puff is called chou is another story
of course

Arri London wrote:

>
> "Bob (this one)" wrote:
>
>>zuuum wrote:
>>
>>
>>>Odd food origins welcome -
>>>
>>>The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
>>
>>Named after Italian Caesar Cardini who invented it. Julia Child used
>>to eat at his restaurant and knew him when she was young. Spoke warmly
>>about 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
>
> True, but OTOH chou is also a cream puff. So the pate a chou is paste
> for cream puffs.

Um, of course. Why I mentioned it.

> Quite why a cream puff is called chou is another story
> of course

It's called that because some French baker with too much imagination
said it looked like a cabbage coming out of the oven.

Pastorio

"Bob (this one)" wrote:
>
> Arri London wrote:
>
> >
> > "Bob (this one)" wrote:
> >
> >>zuuum wrote:
> >>
> >>
> >>>Odd food origins welcome -
> >>>
> >>>The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
> >>
> >>Named after Italian Caesar Cardini who invented it. Julia Child used
> >>to eat at his restaurant and knew him when she was young. Spoke warmly
> >>about 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
> >
> > True, but OTOH chou is also a cream puff. So the pate a chou is paste
> > for cream puffs.
>
> Um, of course. Why I mentioned it.

Other people might not have known that, as you didn't mention what it is
for.
>
> > Quite why a cream puff is called chou is another story
> > of course
>
> It's called that because some French baker with too much imagination
> said it looked like a cabbage coming out of the oven.
>
> Pastorio

If that is true, then there is a cabbage connection after all But I
think it comes from an old dialect word that now has the same spelling
as chou for cabbage.

"Bob (this one)" wrote:
>
> Arri London wrote:
>
> >
> > "Bob (this one)" wrote:
> >
> >>zuuum wrote:
> >>
> >>
> >>>Odd food origins welcome -
> >>>
> >>>The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
> >>
> >>Named after Italian Caesar Cardini who invented it. Julia Child used
> >>to eat at his restaurant and knew him when she was young. Spoke warmly
> >>about 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
> >
> > True, but OTOH chou is also a cream puff. So the pate a chou is paste
> > for cream puffs.
>
> Um, of course. Why I mentioned it.

Other people might not have known that, as you didn't mention what it is
for.
>
> > Quite why a cream puff is called chou is another story
> > of course
>
> It's called that because some French baker with too much imagination
> said it looked like a cabbage coming out of the oven.
>
> Pastorio

If that is true, then there is a cabbage connection after all But I
think it comes from an old dialect word that now has the same spelling
as chou for cabbage.

"Arri London" > wrote in message
...
>
>
> "Bob (this one)" wrote:
>>
>> zuuum wrote:
>>
>> > Odd food origins welcome -
>> >
>> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> > restaurant.
>>
>> Named after Italian Caesar Cardini who invented it. Julia Child used
>> to eat at his restaurant and knew him when she was young. Spoke warmly
>> about 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
>
> True, but OTOH chou is also a cream puff. So the pate a chou is paste
> for cream puffs. Quite why a cream puff is called chou is another story
> of course

You forgot éclairs.. (easier to eat)

Dimitri

Arri London wrote:

>
> "Bob (this one)" wrote:
>
>>zuuum wrote:
>>
>>
>>>Odd food origins welcome -
>>>
>>>The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
>>
>>Named after Italian Caesar Cardini who invented it. Julia Child used
>>to eat at his restaurant and knew him when she was young. Spoke warmly
>>about 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
>
> True, but OTOH chou is also a cream puff. So the pate a chou is paste
> for cream puffs.

Um, of course. Why I mentioned it.

> Quite why a cream puff is called chou is another story
> of course

It's called that because some French baker with too much imagination
said it looked like a cabbage coming out of the oven.

Pastorio

"Arri London" > wrote in message
...
>
>
> "Bob (this one)" wrote:
>>
>> zuuum wrote:
>>
>> > Odd food origins welcome -
>> >
>> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> > restaurant.
>>
>> Named after Italian Caesar Cardini who invented it. Julia Child used
>> to eat at his restaurant and knew him when she was young. Spoke warmly
>> about 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
>
> True, but OTOH chou is also a cream puff. So the pate a chou is paste
> for cream puffs. Quite why a cream puff is called chou is another story
> of course

You forgot éclairs.. (easier to eat)

Dimitri

"Bob (this one)" > wrote in message
...
> zuuum wrote:
>
>> Odd food origins welcome -
>>
>> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> restaurant.
>
> Named after Italian Caesar Cardini who invented it. Julia Child used to
> eat at his restaurant and knew him when she was young. Spoke warmly about
> 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

Actually it does.

CREAM PUFF PASTRY: Also know as Pate a Choux (derived from the old French
meaning "to cherish" or cabbage paste because of its shape), this pastry has
been in use since the sixteenth century. It is a cooked mixture of water,
butter and flour which rises due to steam expansion. The paste crusts on the
outside, trapping steam inside, creating a puffed shape with a hollow
interior. The crisp shells are filled with a variety of creams and finished
with a glaze. Classic desserts such as croquembouche, profiteroles, Gateau
St. Honore, and eclairs are made with cream puff pastry.

Dimitri

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

"Bob (this one)" wrote:
>
> zuuum wrote:
>
> > Odd food origins welcome -
> >
> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
>
> Named after Italian Caesar Cardini who invented it. Julia Child used
> to eat at his restaurant and knew him when she was young. Spoke warmly
> about 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

True, but OTOH chou is also a cream puff. So the pate a chou is paste
for cream puffs. Quite why a cream puff is called chou is another story
of course

"Bob (this one)" > wrote in message
...
> zuuum wrote:
>
>> Odd food origins welcome -
>>
>> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> restaurant.
>
> Named after Italian Caesar Cardini who invented it. Julia Child used to
> eat at his restaurant and knew him when she was young. Spoke warmly about
> 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

Actually it does.

CREAM PUFF PASTRY: Also know as Pate a Choux (derived from the old French
meaning "to cherish" or cabbage paste because of its shape), this pastry has
been in use since the sixteenth century. It is a cooked mixture of water,
butter and flour which rises due to steam expansion. The paste crusts on the
outside, trapping steam inside, creating a puffed shape with a hollow
interior. The crisp shells are filled with a variety of creams and finished
with a glaze. Classic desserts such as croquembouche, profiteroles, Gateau
St. Honore, and eclairs are made with cream puff pastry.

Dimitri

zuuum wrote:
>
> Odd food origins welcome -
>
> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
>
> Pork "butt" is actually the shoulder of a pig.



Okay, I'll play:

There's no rabbit in Welsh rabbit; it's cheese.


gloria p

Puester > wrote in
:

> zuuum wrote:
>>
>> Odd food origins welcome -
> Okay, I'll play:
>
> There's no rabbit in Welsh rabbit; it's cheese.

And no chicken in chick peas. That one may be funny only if you've watched
British TV).

--
Robert Englund

Bullwinkle: You sure that's the only way?
Rocky: Well, if you're going to be a hero, you've
got to do stupid things every once in a while.

>
>Okay, I'll play:
>
>There's no rabbit in Welsh rabbit; it's cheese.
>
>
>gloria p

The more sophisticated say "Welch Rarebit". Served on toast topped with a
poached egg it becomes "Golden Buck".


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Puester" > wrote in message
...
> zuuum wrote:
> >
> > Odd food origins welcome -
> >
> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
restaurant.
> >
> > Pork "butt" is actually the shoulder of a pig.
>
>
>
> Okay, I'll play:
>
> There's no rabbit in Welsh rabbit; it's cheese.
>

But it's rarebit, not rabbit, isn't it?


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > wrote in news:4el0d.3713
:

> "Puester" > wrote in message
> ...
>> zuuum wrote:
>> >
>> > Odd food origins welcome -
>> >
>> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
> restaurant.
>> >
>> > Pork "butt" is actually the shoulder of a pig.
>>
>>
>>
>> Okay, I'll play:
>>
>> There's no rabbit in Welsh rabbit; it's cheese.
>>
>
> But it's rarebit, not rabbit, isn't it?
>
>

It should be, but I've seen it spelled both ways on both menus and in
cookbooks.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

>ab2750!not-for-mail
>From: "Peter Aitken"
>Newsgroups: rec.food.cooking
>References: >
>
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>Date: Fri, 10 Sep 2004 17:10:24 GMT
>NNTP-Posting-Host: 66.26.59.246
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>13:10:24 EDT)
>NNTP-Posting-Date: Fri, 10 Sep 2004 13:10:24 EDT
>Organization: Road Runner - NC
>
>
>
>"Puester" > wrote in message
...
>> zuuum wrote:
>> >
>> > Odd food origins welcome -
>> >
>> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>restaurant.
>> >
>> > Pork "butt" is actually the shoulder of a pig.
>>
>>
>>
>> Okay, I'll play:
>>
>> There's no rabbit in Welsh rabbit; it's cheese.
>>
>
>But it's rarebit, not rabbit, isn't it?

Both are equally acceptable but it's more hoity-toity to say Rarebit.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Peter asked:

> > There's no rabbit in Welsh rabbit; it's cheese.
> >
>
> But it's rarebit, not rabbit, isn't it?

Its original name was "Welsh rabbit," being a slur on poor Welsh people. The
term "rarebit" was coined later in an attempt to make the dish more
politically correct (although this was LONG before the PC movement of
today).

Bob

On 10 Sep 2004 12:51:24 -0500, "Bob" >
arranged random neurons, so they looked like this:

>Peter asked:
>
>> > There's no rabbit in Welsh rabbit; it's cheese.
>> >
>>
>> But it's rarebit, not rabbit, isn't it?
>
>Its original name was "Welsh rabbit," being a slur on poor Welsh people. The
>term "rarebit" was coined later in an attempt to make the dish more
>politically correct (although this was LONG before the PC movement of
>today).

Have a look:

"Welsh Rarebit, Rabbit or 'Caws Pobi' gets its name quite literally
from the words rare (meaning very lightly cooked) and bit (a small
piece or portion)."

(from http://www.cuisinedumonde.com/rarebit.html)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

Squeaks was gulled:

> Have a look:
>
> "Welsh Rarebit, Rabbit or 'Caws Pobi' gets its name quite literally
> from the words rare (meaning very lightly cooked) and bit (a small
> piece or portion)."
>
> (from http://www.cuisinedumonde.com/rarebit.html)

Have a look yourself:
(from http://users.tinyonline.co.uk/gswithenbank/sayingsw.htm)

Welsh Rarebit, the actual name for the dish is really rabbit. Both the dish
and its name date back to the 18th century, and the name reflects the
national rivalry between England and Wales. Some wag, whose name is unknown,
but who was almost certainly English, christened the popular but humble dish
Welsh Rabbit, much in the same nationalistic spirit as frogs were known as
Dutch nightingales and condoms were called French letters. The implication,
of course, was that the Welsh could not obtain or afford real rabbit and had
to make do with this cheesy substitute. The distinguishing feature of Welsh
Rabbit is that it is a joke, which begs the question of where rarebit comes
from. It seems that someone, somewhere, simply didn't get the joke. Some
unknown humourless grammarian must have decided that, since there clearly
was no rabbit involved, rabbit must be a degenerated form of something, and
determined that the missing 'proper' name must be rarebit. Why anyone would
think the Welsh would tolerate rarebit over rabbit is another question, but
somehow, the new name stuck. Nonetheless, thus was a very old joke
immortalised.


from dictionary.com:

rare·bit
[Probably alteration of (Welsh) rabbit.]



and from Merriam-Webster.com:

Welsh rare·bit
Etymology: by alteration
: WELSH RABBIT


Bob

Squeaks was gulled:

> Have a look:
>
> "Welsh Rarebit, Rabbit or 'Caws Pobi' gets its name quite literally
> from the words rare (meaning very lightly cooked) and bit (a small
> piece or portion)."
>
> (from http://www.cuisinedumonde.com/rarebit.html)

Have a look yourself:
(from http://users.tinyonline.co.uk/gswithenbank/sayingsw.htm)

Welsh Rarebit, the actual name for the dish is really rabbit. Both the dish
and its name date back to the 18th century, and the name reflects the
national rivalry between England and Wales. Some wag, whose name is unknown,
but who was almost certainly English, christened the popular but humble dish
Welsh Rabbit, much in the same nationalistic spirit as frogs were known as
Dutch nightingales and condoms were called French letters. The implication,
of course, was that the Welsh could not obtain or afford real rabbit and had
to make do with this cheesy substitute. The distinguishing feature of Welsh
Rabbit is that it is a joke, which begs the question of where rarebit comes
from. It seems that someone, somewhere, simply didn't get the joke. Some
unknown humourless grammarian must have decided that, since there clearly
was no rabbit involved, rabbit must be a degenerated form of something, and
determined that the missing 'proper' name must be rarebit. Why anyone would
think the Welsh would tolerate rarebit over rabbit is another question, but
somehow, the new name stuck. Nonetheless, thus was a very old joke
immortalised.


from dictionary.com:

rare·bit
[Probably alteration of (Welsh) rabbit.]



and from Merriam-Webster.com:

Welsh rare·bit
Etymology: by alteration
: WELSH RABBIT


Bob