https://tinyurl.com/y99dt63e

When you stop and think about it, its actually quite strange that pig
meat is called €œpork,€� cow meat is called €œbeef,€� sheep meat is called
€œmutton,€� and deer meat is called €œvenison.€� Whats even stranger is
that chicken meat is still called €œchicken,€� and fish is €œfish.€� So what
gives?

The answer actually involves a rather complicated lesson in etymology,
but well try to put it as simply as possible.

According to eGullet, it all goes back to the Norman conquest of Britain
in 1066. When the French took over England, there became two ways of
saying a whole lot of words, and from a gastronomic standpoint the
French won out (as they usually do). This is likely because the
lower-class Anglo-Saxons were the hunters (so we get the animal names
from them), and the upper-class French only saw these animals on the
dinner table (so we get the culinary terms from them).

So the Anglo-Saxon pig became the French porc, which was Anglicized to
pork; the Anglo-Saxon cow became the French boeuf, which became beef;
and sheep became mouton, (later mutton). Even chicken got a new culinary
name: pullet, which is the Anglicized version of the French poulet, and
is now only used to refer to a young hen. All of those French terms are
still the French words for those animals (as well as their meat) today.
As for fish, we most likely still call it fish because the French term
for it, poisson, is too close to the English word poison.

The reason behind calling deer meat €œvenison€� is slightly more
complicated, but still has to do with the Norman Invasion (deer in
French is cerf, which doesnt sound much like €œvenison€�). According to
Yahoo, the word venison derives from the Latin word venor, meaning €œto
hunt or pursue.€� Following the invasion and the establishment of the
Royal Forests, any hunted animal was called €œvenison€� after it was
killed; because more deer were hunted than any other animal, the name stuck.

The Norman invasions effect on the English language really cant be
understated. Other words that now have two ways of saying them thanks to
French influence include the Anglo-Saxon want to the Norman desire, ask
to inquire, and hide to obscure.

On 2018-06-28 11:04 AM, Ed Pawlowski wrote:

> The Norman invasions effect on the English language really cant be
> understated. Other words that now have two ways of saying them thanks to
> French influence include the Anglo-Saxon want to the Norman desire, ask
> to inquire, and hide to obscure.

My nephew's wife studied linguistics and explained some of the split in
the roots of the English language. She said that many of the official
words, those used in government and the courts are French based and that
the words of the heart are Germanic.... heart, house, cook, man, cheese..

I have been to Denmark a few times and had little trouble communicating
even with non English speakers. My native language is English, but I
also know some French and German. Between the English and German I
could understand a lot of Danish, written and spoken.

On Thursday, June 28, 2018 at 12:13:45 PM UTC-4, Dave Smith wrote:
> On 2018-06-28 11:04 AM, Ed Pawlowski wrote:
>
> > The Norman invasions effect on the English language really cant be
> > understated. Other words that now have two ways of saying them thanks to
> > French influence include the Anglo-Saxon want to the Norman desire, ask
> > to inquire, and hide to obscure.
>
> My nephew's wife studied linguistics and explained some of the split in
> the roots of the English language. She said that many of the official
> words, those used in government and the courts are French based and that
> the words of the heart are Germanic.... heart, house, cook, man, cheese..

I've always divided those words by social class. The Saxon serf
raises the cow but but the Norman lord eats the beef.

Cindy Hamilton

On Thu, 28 Jun 2018 09:50:02 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, June 28, 2018 at 12:13:45 PM UTC-4, Dave Smith wrote:
>> On 2018-06-28 11:04 AM, Ed Pawlowski wrote:
>>
>> > The Norman invasion’s effect on the English language really can’t be
>> > understated. Other words that now have two ways of saying them thanks to
>> > French influence include the Anglo-Saxon want to the Norman desire, ask
>> > to inquire, and hide to obscure.
>>
>> My nephew's wife studied linguistics and explained some of the split in
>> the roots of the English language. She said that many of the official
>> words, those used in government and the courts are French based and that
>> the words of the heart are Germanic.... heart, house, cook, man, cheese..
>
>I've always divided those words by social class. The Saxon serf
>raises the cow but but the Norman lord eats the beef.

But the lord sits at the table -which is a French word- and so does
the serf.

On 6/28/18 8:04 AM, Ed Pawlowski wrote:
> So the Anglo-Saxon pig became the French porc, which was Anglicized to
> pork; the Anglo-Saxon cow became the French boeuf, which became beef;
> and sheep became mouton, (later mutton). Even chicken got a new culinary
> name: pullet, which is the Anglicized version of the French poulet, and
> is now only used to refer to a young hen. All of those French terms are
> still the French words for those animals (as well as their meat) today.
> As for fish, we most likely still call it fish because the French term
> for it, poisson, is too close to the English word poison.

this raises the question of how did boeuf become the french word for cow
meat, same thing for porc, mouton and poulet?

On Thursday, June 28, 2018 at 2:54:43 PM UTC-4, Druce wrote:
> On Thu, 28 Jun 2018 09:50:02 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Thursday, June 28, 2018 at 12:13:45 PM UTC-4, Dave Smith wrote:
> >> On 2018-06-28 11:04 AM, Ed Pawlowski wrote:
> >>
> >> > The Norman invasions effect on the English language really cant be
> >> > understated. Other words that now have two ways of saying them thanks to
> >> > French influence include the Anglo-Saxon want to the Norman desire, ask
> >> > to inquire, and hide to obscure.
> >>
> >> My nephew's wife studied linguistics and explained some of the split in
> >> the roots of the English language. She said that many of the official
> >> words, those used in government and the courts are French based and that
> >> the words of the heart are Germanic.... heart, house, cook, man, cheese..
> >
> >I've always divided those words by social class. The Saxon serf
> >raises the cow but but the Norman lord eats the beef.
>
> But the lord sits at the table -which is a French word- and so does
> the serf.

Table is a Germanic cognate, too, as you should know.

Cindy Hamilton

On Thursday, June 28, 2018 at 3:08:25 PM UTC-4, ZZyXX wrote:
> On 6/28/18 8:04 AM, Ed Pawlowski wrote:
> > So the Anglo-Saxon pig became the French porc, which was Anglicized to
> > pork; the Anglo-Saxon cow became the French boeuf, which became beef;
> > and sheep became mouton, (later mutton). Even chicken got a new culinary
> > name: pullet, which is the Anglicized version of the French poulet, and
> > is now only used to refer to a young hen. All of those French terms are
> > still the French words for those animals (as well as their meat) today.
> > As for fish, we most likely still call it fish because the French term
> > for it, poisson, is too close to the English word poison.
>
> this raises the question of how did boeuf become the french word for cow
> meat, same thing for porc, mouton and poulet?

From Latin.

Cindy Hamilton

On Thu, 28 Jun 2018 12:11:52 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, June 28, 2018 at 2:54:43 PM UTC-4, Druce wrote:
>> On Thu, 28 Jun 2018 09:50:02 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Thursday, June 28, 2018 at 12:13:45 PM UTC-4, Dave Smith wrote:
>> >> On 2018-06-28 11:04 AM, Ed Pawlowski wrote:
>> >>
>> >> > The Norman invasion’s effect on the English language really can’t be
>> >> > understated. Other words that now have two ways of saying them thanks to
>> >> > French influence include the Anglo-Saxon want to the Norman desire, ask
>> >> > to inquire, and hide to obscure.
>> >>
>> >> My nephew's wife studied linguistics and explained some of the split in
>> >> the roots of the English language. She said that many of the official
>> >> words, those used in government and the courts are French based and that
>> >> the words of the heart are Germanic.... heart, house, cook, man, cheese..
>> >
>> >I've always divided those words by social class. The Saxon serf
>> >raises the cow but but the Norman lord eats the beef.
>>
>> But the lord sits at the table -which is a French word- and so does
>> the serf.
>
>Table is a Germanic cognate, too, as you should know.

Table comes from Latin tabula. I'm not saying that you're wrong by the
way, just that it may not always work.

In article >, Ed Pawlowski
> wrote:

> The Norman invasion¹s effect on the English language really can¹t be
> understated. Other words that now have two ways of saying them thanks to
> French influence include the Anglo-Saxon want to the Norman desire, ask
> to inquire, and hide to obscure.

If only there had been a William the Defeated. Things would be very,
very different now. Spelling would be a hell of a lot easier.

[ObFood] Wieners, Polish sausage and Nathan's sauerkraut incorporating
two apples and some celery seed. Oh, and a few slices off of a large
Dutch crunch roll from the supermarket.
That ought to last me for three days. I don't know how to cook for one
or probably more than two.

leo

On Thursday, June 28, 2018 at 6:50:07 AM UTC-10, Cindy Hamilton wrote:
>
> I've always divided those words by social class. The Saxon serf
> raises the cow but but the Norman lord eats the beef.
>
> Cindy Hamilton

Last week we ate at the Cattle Company Steakhouse. The name denotes good, clean, American-Western, values.

In Japan, a slab of cow meat is called "bifuteki."

On Fri, 29 Jun 2018 02:55:16 -0000 (UTC), Wayne Boatwright
> wrote:

>On Thu 28 Jun 2018 03:48:09p, Leonard Blaisdell told us...
>
>> In article >, Ed Pawlowski
>> > wrote:
>>
>>> The Norman invasion¹s effect on the English language really can¹t
>>> be understated. Other words that now have two ways of saying them
>>> thanks to French influence include the Anglo-Saxon want to the
>>> Norman desire, ask to inquire, and hide to obscure.
>>
>> If only there had been a William the Defeated. Things would be
>> very, very different now. Spelling would be a hell of a lot
>> easier.
>>
>> [ObFood] Wieners, Polish sausage and Nathan's sauerkraut
>> incorporating two apples and some celery seed. Oh, and a few
>> slices off of a large Dutch crunch roll from the supermarket.
>> That ought to last me for three days. I don't know how to cook for
>> one or probably more than two.
>>
>> leo
>>
>
>Whhat is a Dutch crunch roll?

Maybe it's a roll filled with Dutch baby, cooked in a Dutch oven by a
Dutch uncle?

In article 23>, Wayne
Boatwright > wrote:

> Whhat is a Dutch crunch roll?

It looks like a regular French bread with a scabby, crusty, crunchy
surface. This link has a good representation of it.
<https://www.foodandwine.com/fwx/food...ndwich-bread-y
ouve-never-heard>.
I thought everyone knew the term until now. I didn't know it's a
"thing". At any rate, they're sold in Reno/Sparks, and I prefer them
for sandwiches and anything else French bread is used for that I can
think of.

leo

On 2018-06-28 9:01 PM, Druce wrote:
> On Fri, 29 Jun 2018 02:55:16 -0000 (UTC), Wayne Boatwright
> > wrote:
>
>> On Thu 28 Jun 2018 03:48:09p, Leonard Blaisdell told us...
>>
>>> In article >, Ed Pawlowski
>>> > wrote:
>>>
>>>> The Norman invasion¹s effect on the English language really can¹t
>>>> be understated. Other words that now have two ways of saying them
>>>> thanks to French influence include the Anglo-Saxon want to the
>>>> Norman desire, ask to inquire, and hide to obscure.
>>>
>>> If only there had been a William the Defeated. Things would be
>>> very, very different now. Spelling would be a hell of a lot
>>> easier.
>>>
>>> [ObFood] Wieners, Polish sausage and Nathan's sauerkraut
>>> incorporating two apples and some celery seed. Oh, and a few
>>> slices off of a large Dutch crunch roll from the supermarket.
>>> That ought to last me for three days. I don't know how to cook for
>>> one or probably more than two.
>>>
>>> leo
>>>
>>
>> Whhat is a Dutch crunch roll?
>
> Maybe it's a roll filled with Dutch baby, cooked in a Dutch oven by a
> Dutch uncle?
>
....who speaks double-dutch.

On 2018-06-28 9:42 PM, Wayne Boatwright wrote:
> On Thu 28 Jun 2018 08:08:22p, Leonard Blaisdell told us...
>
>> In article 23>,
>> Wayne Boatwright > wrote:
>>
>>> Whhat is a Dutch crunch roll?
>>
>> It looks like a regular French bread with a scabby, crusty,
>> crunchy surface. This link has a good representation of it.
>> <https://www.foodandwine.com/fwx/food...st-sandwich-br
>> ead-y ouve-never-heard>.
>> I thought everyone knew the term until now. I didn't know it's a
>> "thing". At any rate, they're sold in Reno/Sparks, and I prefer
>> them for sandwiches and anything else French bread is used for
>> that I can think of.
>>
>> leo
>>
>
> Thanks, Leo. That's something I would like. I've never seen the in
> a store.
>
I have made it. You coat the risen dough with a flour and water paste
before baking.

On Thursday, June 28, 2018 at 10:04:06 AM UTC-5, Ed Pawlowski wrote:
> https://tinyurl.com/y99dt63e
>
> When you stop and think about it, its actually quite strange that pig
> meat is called €œpork,€� cow meat is called €œbeef,€� sheep meat is called
> €œmutton,€� and deer meat is called €œvenison.€� Whats even stranger is
> that chicken meat is still called €œchicken,€� and fish is €œfish.€� So what
> gives?
>
> The answer actually involves a rather complicated lesson in etymology,
> but well try to put it as simply as possible.
>
> According to eGullet, it all goes back to the Norman conquest of Britain
> in 1066. When the French took over England, there became two ways of
> saying a whole lot of words, and from a gastronomic standpoint the
> French won out (as they usually do). This is likely because the
> lower-class Anglo-Saxons were the hunters (so we get the animal names
> from them), and the upper-class French only saw these animals on the
> dinner table (so we get the culinary terms from them).
>
> So the Anglo-Saxon pig became the French porc, which was Anglicized to
> pork; the Anglo-Saxon cow became the French boeuf, which became beef;
> and sheep became mouton, (later mutton). Even chicken got a new culinary
> name: pullet, which is the Anglicized version of the French poulet, and
> is now only used to refer to a young hen. All of those French terms are
> still the French words for those animals (as well as their meat) today.
> As for fish, we most likely still call it fish because the French term
> for it, poisson, is too close to the English word poison.
>
> The reason behind calling deer meat €œvenison€� is slightly more
> complicated, but still has to do with the Norman Invasion (deer in
> French is cerf, which doesnt sound much like €œvenison€�). According to
> Yahoo, the word venison derives from the Latin word venor, meaning €œto
> hunt or pursue.€� Following the invasion and the establishment of the
> Royal Forests, any hunted animal was called €œvenison€� after it was
> killed; because more deer were hunted than any other animal, the name stuck.
>
> The Norman invasions effect on the English language really cant be
> understated. Other words that now have two ways of saying them thanks to
> French influence include the Anglo-Saxon want to the Norman desire, ask
> to inquire, and hide to obscure.

I call my BBQ ribs "porcine intercostals"Â*but I'm an RN. Sick nursing humor I guess.

John Kuthe...

On Thu, 28 Jun 2018 22:16:52 -0600, graham > wrote:

>On 2018-06-28 9:01 PM, Druce wrote:
>> On Fri, 29 Jun 2018 02:55:16 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>> On Thu 28 Jun 2018 03:48:09p, Leonard Blaisdell told us...
>>>
>>>> In article >, Ed Pawlowski
>>>> > wrote:
>>>>
>>>>> The Norman invasion¹s effect on the English language really can¹t
>>>>> be understated. Other words that now have two ways of saying them
>>>>> thanks to French influence include the Anglo-Saxon want to the
>>>>> Norman desire, ask to inquire, and hide to obscure.
>>>>
>>>> If only there had been a William the Defeated. Things would be
>>>> very, very different now. Spelling would be a hell of a lot
>>>> easier.
>>>>
>>>> [ObFood] Wieners, Polish sausage and Nathan's sauerkraut
>>>> incorporating two apples and some celery seed. Oh, and a few
>>>> slices off of a large Dutch crunch roll from the supermarket.
>>>> That ought to last me for three days. I don't know how to cook for
>>>> one or probably more than two.
>>>>
>>>> leo
>>>>
>>>
>>> Whhat is a Dutch crunch roll?
>>
>> Maybe it's a roll filled with Dutch baby, cooked in a Dutch oven by a
>> Dutch uncle?
>>
>...who speaks double-dutch.

But only if he has enough Dutch courage.

In article >, Sqwertz
> wrote:

> Dutch Crunch is pretty much only found west of the Rockies, in my
> experience. And only sold at actual bakeries. It can't be
> packaged, not even in paper, and must be sold in "open-air".

Ours is baked daily in Raley's supermarket along with the French bread
and slid into a paper sleeve. It has been available for a couple of
years. I had no idea that it was a regional thing.

leo

On Thursday, June 28, 2018 at 3:18:39 PM UTC-4, Druce wrote:
> On Thu, 28 Jun 2018 12:11:52 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Thursday, June 28, 2018 at 2:54:43 PM UTC-4, Druce wrote:
> >> On Thu, 28 Jun 2018 09:50:02 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Thursday, June 28, 2018 at 12:13:45 PM UTC-4, Dave Smith wrote:
> >> >> On 2018-06-28 11:04 AM, Ed Pawlowski wrote:
> >> >>
> >> >> > The Norman invasions effect on the English language really cant be
> >> >> > understated. Other words that now have two ways of saying them thanks to
> >> >> > French influence include the Anglo-Saxon want to the Norman desire, ask
> >> >> > to inquire, and hide to obscure.
> >> >>
> >> >> My nephew's wife studied linguistics and explained some of the split in
> >> >> the roots of the English language. She said that many of the official
> >> >> words, those used in government and the courts are French based and that
> >> >> the words of the heart are Germanic.... heart, house, cook, man, cheese..
> >> >
> >> >I've always divided those words by social class. The Saxon serf
> >> >raises the cow but but the Norman lord eats the beef.
> >>
> >> But the lord sits at the table -which is a French word- and so does
> >> the serf.
> >
> >Table is a Germanic cognate, too, as you should know.
>
> Table comes from Latin tabula. I'm not saying that you're wrong by the
> way, just that it may not always work.

I'm guessing the Teutoni didn't use tables until they met the Romans.

Cindy Hamilton

On Fri, 29 Jun 2018 03:26:53 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, June 28, 2018 at 3:18:39 PM UTC-4, Druce wrote:
>> On Thu, 28 Jun 2018 12:11:52 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Thursday, June 28, 2018 at 2:54:43 PM UTC-4, Druce wrote:
>> >> On Thu, 28 Jun 2018 09:50:02 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >I've always divided those words by social class. The Saxon serf
>> >> >raises the cow but but the Norman lord eats the beef.
>> >>
>> >> But the lord sits at the table -which is a French word- and so does
>> >> the serf.
>> >
>> >Table is a Germanic cognate, too, as you should know.
>>
>> Table comes from Latin tabula. I'm not saying that you're wrong by the
>> way, just that it may not always work.
>
>I'm guessing the Teutoni didn't use tables until they met the Romans.

Would you like it if I pointed out more often when you're wrong? You
might get used to it. Face your fears!

On 6/29/2018 11:41 AM, Druce wrote:
> On Fri, 29 Jun 2018 03:26:53 -0700 (PDT), Cindy Hamilton
>> On Thursday, June 28, 2018 at 3:18:39 PM UTC-4, Druce wrote:
>>> On Thu, 28 Jun 2018 12:11:52 -0700 (PDT), Cindy Hamilton
>>>> Table is a Germanic cognate, too, as you should know.
>>>
>>> Table comes from Latin tabula. I'm not saying that you're wrong by the
>>> way, just that it may not always work.
>>
>> I'm guessing the Teutoni didn't use tables until they met the Romans.
>
> Would you like it if I pointed out more often when you're wrong? You
> might get used to it. Face your fears!
>
What was she wrong about?

On Fri, 29 Jun 2018 12:13:32 +0100, S Viemeister
> wrote:

>On 6/29/2018 11:41 AM, Druce wrote:
>> On Fri, 29 Jun 2018 03:26:53 -0700 (PDT), Cindy Hamilton
>>> On Thursday, June 28, 2018 at 3:18:39 PM UTC-4, Druce wrote:
>>>> On Thu, 28 Jun 2018 12:11:52 -0700 (PDT), Cindy Hamilton
>>>>> Table is a Germanic cognate, too, as you should know.
>>>>
>>>> Table comes from Latin tabula. I'm not saying that you're wrong by the
>>>> way, just that it may not always work.
>>>
>>> I'm guessing the Teutoni didn't use tables until they met the Romans.
>>
>> Would you like it if I pointed out more often when you're wrong? You
>> might get used to it. Face your fears!
>>
>What was she wrong about?

It doesn't matter whether the Teutons used tables.

On Friday, June 29, 2018 at 6:42:01 AM UTC-4, Druce wrote:
> On Fri, 29 Jun 2018 03:26:53 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Thursday, June 28, 2018 at 3:18:39 PM UTC-4, Druce wrote:
> >> On Thu, 28 Jun 2018 12:11:52 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Thursday, June 28, 2018 at 2:54:43 PM UTC-4, Druce wrote:
> >> >> On Thu, 28 Jun 2018 09:50:02 -0700 (PDT), Cindy Hamilton
> >> >> > wrote:
> >> >>
> >> >> >I've always divided those words by social class. The Saxon serf
> >> >> >raises the cow but but the Norman lord eats the beef.
> >> >>
> >> >> But the lord sits at the table -which is a French word- and so does
> >> >> the serf.
> >> >
> >> >Table is a Germanic cognate, too, as you should know.
> >>
> >> Table comes from Latin tabula. I'm not saying that you're wrong by the
> >> way, just that it may not always work.
> >
> >I'm guessing the Teutoni didn't use tables until they met the Romans.
>
> Would you like it if I pointed out more often when you're wrong? You
> might get used to it. Face your fears!

I never said I wasn't wrong. I quipped about the eating habits
of the Germanic tribesmen.

Cindy Hamilton

On Thu, 28 Jun 2018 21:46:38 -0700, Leonard Blaisdell
> wrote:

>In article >, Sqwertz
> wrote:
>
>> Dutch Crunch is pretty much only found west of the Rockies, in my
>> experience. And only sold at actual bakeries. It can't be
>> packaged, not even in paper, and must be sold in "open-air".
>
>Ours is baked daily in Raley's supermarket along with the French bread
>and slid into a paper sleeve. It has been available for a couple of
>years. I had no idea that it was a regional thing.
>
>leo

All foods are regional, especially baked goods.

On Fri, 29 Jun 2018 12:13:32 +0100, S Viemeister
> wrote:

>On 6/29/2018 11:41 AM, Druce wrote:
>> On Fri, 29 Jun 2018 03:26:53 -0700 (PDT), Cindy Hamilton
>>> On Thursday, June 28, 2018 at 3:18:39 PM UTC-4, Druce wrote:
>>>> On Thu, 28 Jun 2018 12:11:52 -0700 (PDT), Cindy Hamilton
>>>>> Table is a Germanic cognate, too, as you should know.
>>>>
>>>> Table comes from Latin tabula. I'm not saying that you're wrong by the
>>>> way, just that it may not always work.
>>>
>>> I'm guessing the Teutoni didn't use tables until they met the Romans.
>>
>> Would you like it if I pointed out more often when you're wrong? You
>> might get used to it. Face your fears!
>>
>What was she wrong about?

Druce embodies the classic Paranoid Schizophrenic.

On 2018-06-28 11:34 PM, Wayne Boatwright wrote:
> On Thu 28 Jun 2018 09:20:42p, graham told us...
>
>> On 2018-06-28 9:42 PM, Wayne Boatwright wrote:
>>> On Thu 28 Jun 2018 08:08:22p, Leonard Blaisdell told us...
>>>
>>>> In article
>>>> 23>, Wayne
>>>> Boatwright > wrote:
>>>>
>>>>> Whhat is a Dutch crunch roll?
>>>>

>>> Thanks, Leo. That's something I would like. I've never seen the
>>> in a store.
>>>
>> I have made it. You coat the risen dough with a flour and water
>> paste before baking.
>>
>
> Thaks, Graham. I'll give that a try.
>

Here's the recipe I followed. In fact, you could use AP flour if it is
12% protein in your area.
https://www.bakingmad.com/recipe/tig...ad-by-allinson

On 2018-06-29 11:36 AM, Wayne Boatwright wrote:
> On Fri 29 Jun 2018 09:32:00a, graham told us...
>
>> On 2018-06-28 11:34 PM, Wayne Boatwright wrote:
>>> On Thu 28 Jun 2018 09:20:42p, graham told us...
>>>
>>>> On 2018-06-28 9:42 PM, Wayne Boatwright wrote:
>>>>> On Thu 28 Jun 2018 08:08:22p, Leonard Blaisdell told us...
>>>>>
>>>>>> In article
>>>>>> 23>, Wayne
>>>>>> Boatwright > wrote:
>>>>>>
>>>>>>> Whhat is a Dutch crunch roll?
>>>>>>
>>
>>>>> Thanks, Leo. That's something I would like. I've never seen
>>>>> the in a store.
>>>>>
>>>> I have made it. You coat the risen dough with a flour and water
>>>> paste before baking.
>>>>
>>>
>>> Thaks, Graham. I'll give that a try.
>>>
>>
>> Here's the recipe I followed. In fact, you could use AP flour if
>> it is 12% protein in your area.
>> https://www.bakingmad.com/recipe/tig...ad-by-allinson
>>
>>
>
> Hmm... I'm not sure what the US equivalent to golden brown caster
> sugar would be, unless it's like our "light brown sugar". When I use
> a recipe calling for caster sugar, I use US granulated sugar and
> pulse it a few times in the food processor.
>
I wouldn't worry about that. It is in many of my UK recipes and I've
never seen it here. I've thought about bringing some back when I visit
there but I would use the light brown sugar, which is quite fine anyway.
It'll have plenty of time to dissolve. Demerara is too coarse.
Also, I don't see the need for the yeast in the topping paste.

On Fri, 29 Jun 2018 12:21:21 -0600, graham > wrote:

>On 2018-06-29 11:36 AM, Wayne Boatwright wrote:
>> On Fri 29 Jun 2018 09:32:00a, graham told us...
>>
>>> On 2018-06-28 11:34 PM, Wayne Boatwright wrote:
>>>> On Thu 28 Jun 2018 09:20:42p, graham told us...
>>>>
>>>>> On 2018-06-28 9:42 PM, Wayne Boatwright wrote:
>>>>>> On Thu 28 Jun 2018 08:08:22p, Leonard Blaisdell told us...
>>>>>>
>>>>>>> In article
>>>>>>> 23>, Wayne
>>>>>>> Boatwright > wrote:
>>>>>>>
>>>>>>>> Whhat is a Dutch crunch roll?
>>>>>>>
>>>
>>>>>> Thanks, Leo. That's something I would like. I've never seen
>>>>>> the in a store.
>>>>>>
>>>>> I have made it. You coat the risen dough with a flour and water
>>>>> paste before baking.
>>>>>
>>>>
>>>> Thaks, Graham. I'll give that a try.
>>>>
>>>
>>> Here's the recipe I followed. In fact, you could use AP flour if
>>> it is 12% protein in your area.
>>> https://www.bakingmad.com/recipe/tig...ad-by-allinson
>>>
>>>
>>
>> Hmm... I'm not sure what the US equivalent to golden brown caster
>> sugar would be, unless it's like our "light brown sugar". When I use
>> a recipe calling for caster sugar, I use US granulated sugar and
>> pulse it a few times in the food processor.
>>
>I wouldn't worry about that. It is in many of my UK recipes and I've
>never seen it here. I've thought about bringing some back when I visit
>there but I would use the light brown sugar, which is quite fine anyway.
> It'll have plenty of time to dissolve. Demerara is too coarse.
>Also, I don't see the need for the yeast in the topping paste.

I haven't seen the yeast used here very often but I have seen it more
than once. I've been meaning to do a side by side test to see.
Another project for this winter.
Janet US

On Fri, 29 Jun 2018 11:34:06 -0400, wrote:

>On Fri, 29 Jun 2018 12:13:32 +0100, S Viemeister
> wrote:
>
>>On 6/29/2018 11:41 AM, Druce wrote:
>>> On Fri, 29 Jun 2018 03:26:53 -0700 (PDT), Cindy Hamilton
>>>> On Thursday, June 28, 2018 at 3:18:39 PM UTC-4, Druce wrote:
>>>>> On Thu, 28 Jun 2018 12:11:52 -0700 (PDT), Cindy Hamilton
>>>>>> Table is a Germanic cognate, too, as you should know.
>>>>>
>>>>> Table comes from Latin tabula. I'm not saying that you're wrong by the
>>>>> way, just that it may not always work.
>>>>
>>>> I'm guessing the Teutoni didn't use tables until they met the Romans.
>>>
>>> Would you like it if I pointed out more often when you're wrong? You
>>> might get used to it. Face your fears!
>>>
>>What was she wrong about?
>
>Druce embodies the classic Paranoid Schizophrenic.

Lol, that's a new one. I've been called a few things, but not that
yet.

On Fri, 29 Jun 2018 06:09:45 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, June 29, 2018 at 6:42:01 AM UTC-4, Druce wrote:
>> On Fri, 29 Jun 2018 03:26:53 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Thursday, June 28, 2018 at 3:18:39 PM UTC-4, Druce wrote:
>> >> On Thu, 28 Jun 2018 12:11:52 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Thursday, June 28, 2018 at 2:54:43 PM UTC-4, Druce wrote:
>> >> >> On Thu, 28 Jun 2018 09:50:02 -0700 (PDT), Cindy Hamilton
>> >> >> > wrote:
>> >> >>
>> >> >> >I've always divided those words by social class. The Saxon serf
>> >> >> >raises the cow but but the Norman lord eats the beef.
>> >> >>
>> >> >> But the lord sits at the table -which is a French word- and so does
>> >> >> the serf.
>> >> >
>> >> >Table is a Germanic cognate, too, as you should know.
>> >>
>> >> Table comes from Latin tabula. I'm not saying that you're wrong by the
>> >> way, just that it may not always work.
>> >
>> >I'm guessing the Teutoni didn't use tables until they met the Romans.
>>
>> Would you like it if I pointed out more often when you're wrong? You
>> might get used to it. Face your fears!
>
>I never said I wasn't wrong. I quipped about the eating habits
>of the Germanic tribesmen.

Sorry, I missed that.

On 2018-06-29 12:38 PM, U.S. Janet B. wrote:
> On Fri, 29 Jun 2018 12:21:21 -0600, graham > wrote:
>
>> On 2018-06-29 11:36 AM, Wayne Boatwright wrote:
>>> On Fri 29 Jun 2018 09:32:00a, graham told us...
>>>
>>>> On 2018-06-28 11:34 PM, Wayne Boatwright wrote:
>>>>> On Thu 28 Jun 2018 09:20:42p, graham told us...
>>>>>
>>>>>> On 2018-06-28 9:42 PM, Wayne Boatwright wrote:
>>>>>>> On Thu 28 Jun 2018 08:08:22p, Leonard Blaisdell told us...
>>>>>>>
>>>>>>>> In article
>>>>>>>> 23>, Wayne
>>>>>>>> Boatwright > wrote:
>>>>>>>>
>>>>>>>>> Whhat is a Dutch crunch roll?
>>>>>>>>
>>>>
>>>>>>> Thanks, Leo. That's something I would like. I've never seen
>>>>>>> the in a store.
>>>>>>>
>>>>>> I have made it. You coat the risen dough with a flour and water
>>>>>> paste before baking.
>>>>>>
>>>>>
>>>>> Thaks, Graham. I'll give that a try.
>>>>>
>>>>
>>>> Here's the recipe I followed. In fact, you could use AP flour if
>>>> it is 12% protein in your area.
>>>> https://www.bakingmad.com/recipe/tig...ad-by-allinson
>>>>
>>>>
>>>
>>> Hmm... I'm not sure what the US equivalent to golden brown caster
>>> sugar would be, unless it's like our "light brown sugar". When I use
>>> a recipe calling for caster sugar, I use US granulated sugar and
>>> pulse it a few times in the food processor.
>>>
>> I wouldn't worry about that. It is in many of my UK recipes and I've
>> never seen it here. I've thought about bringing some back when I visit
>> there but I would use the light brown sugar, which is quite fine anyway.
>> It'll have plenty of time to dissolve. Demerara is too coarse.
>> Also, I don't see the need for the yeast in the topping paste.
>
> I haven't seen the yeast used here very often but I have seen it more
> than once. I've been meaning to do a side by side test to see.
> Another project for this winter.
> Janet US
>
I think that I may have left out the yeast in the topping paste as it's
made from rice flour. Here's what mine looked like:

https://postimg.cc/image/vpvb3rlij/

Druce wrote:
> On Fri, 29 Jun 2018 11:34:06 -0400, wrote:
>
>> On Fri, 29 Jun 2018 12:13:32 +0100, S Viemeister
>> > wrote:
>>
>>> On 6/29/2018 11:41 AM, Druce wrote:
>>>> On Fri, 29 Jun 2018 03:26:53 -0700 (PDT), Cindy Hamilton
>>>>> On Thursday, June 28, 2018 at 3:18:39 PM UTC-4, Druce wrote:
>>>>>> On Thu, 28 Jun 2018 12:11:52 -0700 (PDT), Cindy Hamilton
>>>>>>> Table is a Germanic cognate, too, as you should know.
>>>>>>
>>>>>> Table comes from Latin tabula. I'm not saying that you're wrong by the
>>>>>> way, just that it may not always work.
>>>>>
>>>>> I'm guessing the Teutoni didn't use tables until they met the Romans.
>>>>
>>>> Would you like it if I pointed out more often when you're wrong? You
>>>> might get used to it. Face your fears!
>>>>
>>> What was she wrong about?
>>
>> Druce embodies the classic Paranoid Schizophrenic.
>
> Lol, that's a new one. I've been called a few things, but not that
> yet.
>

By god, I think Popeye has gotten himself a brand new shtick! This is
the first time he's used that insult in lieu of his standard screaming:
*faggot*

That little sailor man is smarter than I realized. Or maybe "the wife"
finally got him accepted into an adult edumacation class for old ****y
sailors.

Pretty soon, Admiral Popeye won't have to take his shoes off to count
past 10!

On Friday, June 29, 2018 at 10:04:25 AM UTC-10, graham wrote:

> I think that I may have left out the yeast in the topping paste as it's
> made from rice flour. Here's what mine looked like:
>
> https://postimg.cc/image/vpvb3rlij/

That's a nice looking loaf. That bread is sold in stores here but I've never found it to have much crunch. Mostly, I'm disappointed. Jeez, that's a nice looking loaf...

On 2018-06-29 2:37 PM, dsi1 wrote:
> On Friday, June 29, 2018 at 10:04:25 AM UTC-10, graham wrote:
>
>> I think that I may have left out the yeast in the topping paste as it's
>> made from rice flour. Here's what mine looked like:
>>
>> https://postimg.cc/image/vpvb3rlij/
>
> That's a nice looking loaf. That bread is sold in stores here but I've never found it to have much crunch. Mostly, I'm disappointed. Jeez, that's a nice looking loaf...
>
Thanks! It's not difficult to make.

On 2018-06-29 4:06 PM, Wayne Boatwright wrote:
> On Fri 29 Jun 2018 01:04:21p, graham told us...
>
>> On 2018-06-29 12:38 PM, U.S. Janet B. wrote:
>>> On Fri, 29 Jun 2018 12:21:21 -0600, graham >
>>> wrote:
>>>
>>>> On 2018-06-29 11:36 AM, Wayne Boatwright wrote:
>>>>> On Fri 29 Jun 2018 09:32:00a, graham told us...
>>>>>
>>>>>> On 2018-06-28 11:34 PM, Wayne Boatwright wrote:
>>>>>>> On Thu 28 Jun 2018 09:20:42p, graham told us...
>>>>>>>
>>>>>>>> On 2018-06-28 9:42 PM, Wayne Boatwright wrote:
>>>>>>>>> On Thu 28 Jun 2018 08:08:22p, Leonard Blaisdell told us...
>>>>>>>>>
>>>>>>>>>> In article
>>>>>>>>>> 23>,
>>>>>>>>>> Wayne Boatwright > wrote:
>>>>>>>>>>
>>>>>>>>>>> Whhat is a Dutch crunch roll?
>>>>>>>>>>
>>>>>>
>>>>>>>>> Thanks, Leo. That's something I would like. I've never
>>>>>>>>> seen the in a store.
>>>>>>>>>
>>>>>>>> I have made it. You coat the risen dough with a flour and
>>>>>>>> water paste before baking.
>>>>>>>>
>>>>>>>
>>>>>>> Thaks, Graham. I'll give that a try.
>>>>>>>
>>>>>>
>>>>>> Here's the recipe I followed. In fact, you could use AP flour
>>>>>> if it is 12% protein in your area.
>>>>>> https://www.bakingmad.com/recipe/tig...ad-by-allinson
>>>>>>
>>>>>>
>>>>>
>>>>> Hmm... I'm not sure what the US equivalent to golden brown
>>>>> caster sugar would be, unless it's like our "light brown
>>>>> sugar". When I use a recipe calling for caster sugar, I use US
>>>>> granulated sugar and pulse it a few times in the food
>>>>> processor.
>>>>>
>>>> I wouldn't worry about that. It is in many of my UK recipes and
>>>> I've never seen it here. I've thought about bringing some back
>>>> when I visit there but I would use the light brown sugar, which
>>>> is quite fine anyway.
>>>> It'll have plenty of time to dissolve. Demerara is too coarse.
>>>> Also, I don't see the need for the yeast in the topping paste.
>>>
>>> I haven't seen the yeast used here very often but I have seen it
>>> more than once. I've been meaning to do a side by side test to
>>> see. Another project for this winter.
>>> Janet US
>>>
>> I think that I may have left out the yeast in the topping paste as
>> it's made from rice flour. Here's what mine looked like:
>>
>> https://postimg.cc/image/vpvb3rlij/
>>
>>
>
> It looks better than the recipe/webpage!
>
Thanks!! It is quite easy to make but not in 40C+ temperatures:-)

> wrote in message
...
> On Thu, 28 Jun 2018 21:46:38 -0700, Leonard Blaisdell
> > wrote:
>
>>In article >, Sqwertz
> wrote:
>>
>>> Dutch Crunch is pretty much only found west of the Rockies, in my
>>> experience. And only sold at actual bakeries. It can't be
>>> packaged, not even in paper, and must be sold in "open-air".
>>
>>Ours is baked daily in Raley's supermarket along with the French bread
>>and slid into a paper sleeve. It has been available for a couple of
>>years. I had no idea that it was a regional thing.
>>
>>leo
>
> All foods are regional, especially baked goods.


They had Dutch Crunch at S-Mart CA today, in a plastic type bin for baked
bread and rolls, no paper. I almost bought it, but changed my mind.

Cheri