h a l f b a k e r yLoading tagline ....
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
So when you put some Jam and cream on a hot croissant, it doesnt run off the side...
mmm... floor croissant...
[link]
|
| |
On? Should be "in", surely. |
|
| |
Cream? On a croissant? Are you quite mad? |
|
| |
Do you think that a croissant dropped on the floor would still land buttered side down. |
|
| |
What [squeak] said. Who put stuff on top of a croissant? Sacrilege I tells ya! |
|
| |
The peas would fall off and roll around on the floor, better off inside. |
|
| |
Whipped cream and strawberry jam (jelly if you are in the USA...) PILED on top. Try it. You wont be disappointed ! |
|
| |
Jelly? I rarely see jelly here in the US. Usually jam or preserves except for the oddball ones like mint jelly. |
|
| |
I think the title should be altered to "concave croissant." |
|
| |
A “concaved” croissant is one that was struck by a ball-pean hammer. |
|
| |
I use the following croissant-eating technique: |
|
| |
Cut the end off one point of your croissant, revealing the bready insides. |
|
| |
Take a small amount of butter an smear onto the bready surface, apply jam and eat, revealing another bready surface. |
|
| |
Repeat until no more bready surfaces present themselves. |
|
| |
I use the fairly common [zen_tom] technique. On the odd occasion I have had, say, a ham and cheese croissant, it is invariably sliced through the middle with the extras shoved inside, sandwich stylee. I will eat my beautifully convex croissant myself and leave you a fish for your dinner. |
|
| |