Sacre Bleu: French Baker Makes Croissants Sans Butter.
- Thread starter mawnansmiff
- Start date
Maybe it was just the washing phase. We're not talking about brine here.
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Well from memory they were washed, then rinsed and were pickled (for an undisclosed period of time) in what I'm sure he said was brine.
Jay.
I'm pretty sure they brine the olives they pick for eating due to the bitterness.
Anything is possible, there will be many ways to make olive oil. For example, the one from northern Italy is light, transparent and tastes of nothing. I hate it, maybe they are the ones who pickle the olives (lol).
Yep, that's common, and a pain in the butt. I made pickled (?) olives at home once, required multiple changes of brine over 2-3 weeks to get rid of the bitterness but the result was worth it.
Well some of the nicest olives I ever tasted were at a European food market in nearby Falmouth some years ago where a family of Greeks had set up a stall.
They were big and fat, full of flavour and I recall them being somewhat salty but not unpleasantly so.
They also had the nicest sun dried tomatoes I ever tasted!
Jay.
They were big and fat, full of flavour and I recall them being somewhat salty but not unpleasantly so.
They also had the nicest sun dried tomatoes I ever tasted!
Jay.
I've a weird love/hate relationship: I love the olive tree, makes me feel good to see them, from young to old, with their silvery leaves and gnarly appearance. I also can't live without olive oil. At the same time I despise eating olives in most of the ways Greeks prepare them. I tolerate lightly brined but prefer them the way I made them: with 15-20 times changing of the brine to get rid of the bitterness - my dad would call that tasteless. I don't do olives in salad or as a snack, on pizza, in sandwiches...I think it's a waste of this magnificent fruit that gives us olive oil
There's another preparation which includes hitting the olives with a brick and stuffing them in a clay pot, layered with loads of salt, no brining or anything so all the bitterness stays and is even magnified by the dehydration. Salt crusts on them after a long time. It's at "that'll put hairs on your chest" levels of vile.
Back to croissants sans beurre! Grotesque; mon Dieu!
I put additional butter on my croissant. [The way the word is pronounced in CA is also grotesque.]
I put additional butter on my croissant. [The way the word is pronounced in CA is also grotesque.]
Jay- I prefer a nice slice of Cheddar cheese melted partially on my slices of [warm] apple pie. Try it! With or without cream.
I initially thought you jested but thinking about it, apple goes well with cheese. I used to include sliced apple with a ploughman's platter.
As for the pronunciation of croissant in California I just headed to the OED where they usually have American as well as English pronunciation of words.....alas only British English in this instance so my fancy has not been tickled on this occasion.
BRITISH ENGLISH
/ˈkwasɒ̃/
Jay.
We have real butter in our house and don't let my wife catch anyone buttering anything that isn't using real butter.
It's similar to "qua- sant" with all the stress on the second syllable.
All I saw was "vegan" in the link preview and stopped reading, didn't even click it. All my questions were answered in the first half dozen words of the preview.
I think some baker gave up his card in the French person club.
A butter-less croissant is the equivalent of non-contact sex. Nobody actually asked for it or really wants it.
Pizza without mozzarella? Blasphemy! Where'd you grow up? In Highlands? Do you deep fry Mars bar?
Croissant without butter is bad as pizza with pineapple.
Croissant without butter is bad as pizza with pineapple.