ok recipe you prefer please, i am not sure if early demensia or being
underwhelmed when eating them has caused me to hhave no clear memory of
eating them, but i know i must have, Lee
"Polly Esther" > wrote in message
...
>
> "Jim Elbrecht" <> wrote in message...
>> Leonard Blaisdell <> wrote:
>>
>>>In article <>,
>>> "Julie Bove" <> wrote:
>>>
>>>> First... How do you pronounce them? I grew up saying "prayleen" but I
>>>> have
>>>> only heard "prawline" or "prawleen" from other people.
>>>
>>>> I have looked up various recipes and I can't really tell what the
>>>> texture
>>>> should be from those but the shape and look of them is exactly like I
>>>> remembered.
>>>>
>>>> So... How should they be?
>>>
>>>Southerners should answer this. To me "prayleens" are pecans in a stiff
>>>caramel coating. I'm from Nevada and couldn't discern a real southern
>>>praline with a gun to my head. I remember when my parents got sugary
>>>pecan lumps for Christmas that were called pralines. Come to think of
>>>it, they weren't caramel.
>>>
>>
>> C'mon y'all from south of the Mason-Dixon. I'm a NYer. I've
>> made them a couple times and thought I'd failed. They have come out
>> as a gooey cookie that is *almost* grainy caramel. It can still be
>> broken, but it bends quite a bit before it comes apart.
>>
>> I tried 2 recipes, then figured I must be leaving out a secret step
>> that only southerns know.
>>
>> Then my daughter brought me home a bourbon/bacon/some-hot-thing
>> praline from New Orleans. The texture was exactly what I'd been
>> coming up with and had caused my disappointment.
>>
>> Is that what they are *supposed* to be?
>>
>> Jim
>
> I am a praline authority. Because I say so and because friends, foes and
> strangers say so. The recipes have been around at least 250 years - more
> or less in France and then New Orleans.
> First, the pronunciation is praw-leen and I was going to suggest saying
> 'praw' as in 'craw'fish but folks don't get that right either. The origin
> is French; neither Mexico nor China can persuade me otherwise.
> Saying the name is much like puh-cahn or pee-can. Nobody here worries
> much about that.
> As with fudge and divinity, the weather, the cook and the ingredients
> vary. Lots.
> Putting bacon in a praline is absurd but I suppose Elvis would have
> liked it. Polly