h a l f b a k e r yExtruded? Are you sure?
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So when you put some Jam and cream on a hot croissant, it doesnt run off the side...
mmm... floor croissant...
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Annotation:
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On? Should be "in", surely. |
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Cream? On a croissant? Are you quite mad? |
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Do you think that a croissant dropped on the floor would still land buttered side down. |
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What [squeak] said. Who put stuff on top of a croissant? Sacrilege I tells ya! |
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The peas would fall off and roll around on the floor, better off inside. |
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Whipped cream and strawberry jam (jelly if you are in the USA...) PILED on top. Try it. You wont be disappointed ! |
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Jelly? I rarely see jelly here in the US. Usually jam or preserves except for the oddball ones like mint jelly. |
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I think the title should be altered to "concave croissant." |
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A “concaved” croissant is one that was struck by a ball-pean hammer. |
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I use the following croissant-eating technique: |
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Cut the end off one point of your croissant, revealing the bready insides. |
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Take a small amount of butter an smear onto the bready surface, apply jam and eat, revealing another bready surface. |
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Repeat until no more bready surfaces present themselves. |
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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. |
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