LL-L "Delectables" 2005.05.11 (05) [E]

Wed May 11 15:15:03 UTC 2005

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From: David Barrow <davidab at telefonica.net.pe>
Subject: LL-L "Delectables" 2005.05.10 (02) [E]

> From: Ben Bloomgren <ben.bloomgren at asu.edu>
> Subject: LL-L "Delectables" 2005.05.10 (10) [E]
>
> Spanish uses tarta for pie.

Here in Peru they use pastel and sometimes 'pie'

David Barrow

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From: Steven Hanson <hanayatori at sbcglobal.net>
Subject: Delectables

"The aim of all that was a pun. A solitary, miserable
pun. It was "If we have an open-faced tart, who needs
Spanish Vlaai (pronounced like English "fly"). In
English, _spanish fly_ is an aphrodisiac.

Where is the GEK lady when we need her?

Cheers,

Arthur"

I wouldn't call it miserable.  I understood it, and found it quite humorous.
:-)

Steven Hanson

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From: Global Moose Translations <globalmoose at t-online.de>
Subject: LL-L "Delectables" 2005.05.10 (06) [E]

Arthur Jones wrote:
> The aim of all that was a pun. A solitary, miserable
> pun. It was "If we have an open-faced tart, who needs
> Spanish Vlaai (pronounced like English "fly"). In
> English, _spanish fly_ is an aphrodisiac.
>
> Where is the GEK lady when we need her?

Sorry to disappoint you, I was briefly wondering about your choice of words,
even suspecting a pun, but I just didn't get it... chalk it up to my recent
moving experience, I still need to rearrange some of the furniture in my
brain.

Anyway, that one hurts so bad, what could one have said in reply? The whole
discussion was painful enough for me, since I have diabetes and cannot eat
any of those goodies that were mentioned (mercifully, in the case of suet as
an ingredient).

By the way, were I live now, they have a specialty called "Peker-Essen"
("peken" is Lower Saxon for "to stick"). You take a large potato, cut in in
half, and stick it to the side of a large, hot tiled stove. When it falls
down, the potato is done.

Gabriele Kahn

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From: Kevin Caldwell <kcaldwell31 at comcast.net>
Subject: LL-L "Delectables" 2005.05.10 (07) [E]

> From: R. F. Hahn <sassisch at yahoo.com>
> Subject: Delectables
>
> Etymologically though, "flan" and "flawn" are believed to come from Old
> French _flaon_ (> _flan_ > Castilian _flan_), from medieval Latin
> _fladonem_
>  > Italian _fiadone_ 'honeycomb'.  From the same source or from an older
> Germanic source (*_flaþon_) come Middle Saxon and Middle Dutch _vlade_ (~
> _vla_) 'pancake', also German (_flado_ > _flade_) _Fladen_ 'flat cake',
> 'flat bread'

Hmm... Just wondering - is the M. Du. Word mentioned above possibly
connected etymologically to English "flapjack" (meaning 'pancake',
'hotcake', 'griddle cake')?  I just thought that the "-jack" on the end
could be an anglicized form of a Dutch diminutive ending.  Along those
lines, I'm pretty sure that English "skipjack", a small sailing vessel used
by fishermen/oystermen/crabbers on the Chesapeake Bay, is from Dutch
(meaning "little ship"), but I could be mistaken.

Kevin Caldwell

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From: Kevin Caldwell <kcaldwell31 at comcast.net>
Subject: LL-L "Delectables" 2005.05.10 (09) [E]

> From: R. F. Hahn <sassisch at yahoo.com>
> Subject: Delectables
>
> Heather:
>
> >  A tart uses pastry only as a base so that the filling is open and gets
> > browned/baked  in cooking
>
> Kevin:
>
> > Every apple pie I've ever had had both a top crust and a bottom crust.
> > Fruit pies with top crust only and baked in a deep dish are called
> > cobblers.
>
> What Heather talked about reminds me of American cobbler, though cobblers
> usually don't have a neat crust on top but a somewhat lighter, more
> cake-like affair.  You spoon the dough onto the fruit (which typically is
> peach or apple) in a "casual" fashion, and the dough globs spread out
> during
> the baking process.

That doesn't sound like any cobbler I've ever had.  In my experience,
cobbler has a regular top crust, with openings cut into it to let the steam
out during baking.  In addition to peach and apple, popular cobbler fillings
include blackberry (my favorite), blueberry, cherry, and chocolate.  My Aunt
Martha used to make gooseberry pie (deep-dish like a cobbler, but with
bottom and top crust) when she had gooseberry bushes in her yard.

What you described sounds more like a dump cake, but that has globs of
butter and brown sugar in addition to the dough and is generally shallower
than cobbler.  I suppose what you describe could be a more rustic version of
cobbler than I'm used to.

Now I'm getting hungry.

Kevin Caldwell

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From: Larry Granberg <nibwit at yahoo.com>
Subject: LL-L "Delectables" 2005.05.10 (09) [E]

Hi,
Oh well too late to reply let alone compete with Ron's Famous Flying
Fingers.......
and here I was all ready to explain the difference between pies, slumps,
buckles, grunts, cobblers, and last of all tarts.
Yunz take care,
Larry

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

Larry (above):

> I was all ready to explain the difference between pies, slumps, buckles,
> grunts, cobblers, and last of all tarts.

Not so fast, young man!  First of all, we have not even mentioned slumps,
buckles and grunts before.  I know about slumps, nothing about buckles and
grunts, and their names sure sound intriguing.

I wonder if our Kevin is right, and what I described is not a cobbler in the
purist sense back east.  Once things arrive on the west coast they tend to
be altered.  I have heard someone grunt (!) before, saying that real
cobblers are different, and I have had different types myself.  In fact,
when I first saw and tasted a peach slump I wondered what the difference
between it and a peach cobbler was.

> Oh well too late to reply let alone compete with Ron's Famous Flying
> Fingers.......

I take it this is what Gary was referring to when he gave Mark a bit of his
own medicine by saying:

" what does 'to quick' mean, and a little what - just what exactly is he
doing
with his fingers???? ;)"

Gabriele:

> The whole
> discussion was painful enough for me, since I have diabetes and cannot eat
> any of those goodies that were mentioned (mercifully, in the case of suet
> as
> an ingredient).

You might be able to have the occasional treat of this type if you can get
your hands on the newer sweetener that here has the brand name Splenda.
It's come way down in price here now.  It's derived from sugar but altered
in such a way ("turned inside out") that the body doesn't metabolize it as
such, and it has zero calories ... and can be used in cooking and baking.
(And, no, I don't work for the company.)  I'm in the same boat as you, on a
low-carb and almost vegetarian diet on top of it.  I use Splenda with fruit
to whip up deserts once in a while.  I whizz up fruit shakes with it.  You
can even make reasonable _rode grüt_ / _rote Grütze_ / _rødgrød_ with it.
Sure, the fruit itself comes with natural sugar, so you have to eat it
sparingly, but at least you don't have the usual added sugar.

Cheers!
Reinhard/Ron

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