Tad
Dimensions' loiterer
Youve got to love Quebecois cooking. This, after all, is the province of poutine and deep fried pork fat.
Someone brought into my workplace a store bought container of, well, pastry-like things. I can best describe them as a cross between cinnamon buns and shortbread cookiesbasically a rich thick cookie like pastry wound in spirals with a sugar cinnamon mix between the spirals. Id avoided them for a day, assuming they were made with hydrogenated vegetable oil and would have that yucky aftertaste that goes with it. But I was munchy-ish this afternoon, so I decided I should at least read the ingredients list. Lets see, flour, water, sugar pure lard. Not dressed up in fancy names, not even tucked in as unobtrusively as possible, but said with pride: pure lard. And a few ingredients later on, just in case that wasnt enough for you, butter. So I had one, and it was delish. I should have dived in earlier! Now I just have to figure out where to buy them from.
Regards;
-Ed
Someone brought into my workplace a store bought container of, well, pastry-like things. I can best describe them as a cross between cinnamon buns and shortbread cookiesbasically a rich thick cookie like pastry wound in spirals with a sugar cinnamon mix between the spirals. Id avoided them for a day, assuming they were made with hydrogenated vegetable oil and would have that yucky aftertaste that goes with it. But I was munchy-ish this afternoon, so I decided I should at least read the ingredients list. Lets see, flour, water, sugar pure lard. Not dressed up in fancy names, not even tucked in as unobtrusively as possible, but said with pride: pure lard. And a few ingredients later on, just in case that wasnt enough for you, butter. So I had one, and it was delish. I should have dived in earlier! Now I just have to figure out where to buy them from.
Regards;
-Ed
