Subj : Re: Problem at your system
To   : Mike Powell
From : Kurt Weiske
Date : Tue Jan 24 2023 06:55 am

-=> Mike Powell wrote to Ward Dossche <=-

 MM> A "roll".  we call it a "roll".

 WD> Ah yes, I was looking for the word but it didn't dawn.

 WD> Nevertheless, crunchy, not soft ...

 MP> Crousant (sp?).  Based on the description, I suspect that is what many
 MP> North Americans would call it.  Those are, too, sometimes all soft.
 MP> Fancier ones are crisp on the outside, while flakey on the inside.


We're going down a baking rabbit hole, love it!

A croissant is pastry dough, flattened like puff pastry dough and rolled
into a triangular shape. What we call a crescent roll in the USA is
typically bread dough flattened and rolled. The original poster was
referring to a dinner roll, a one piece (not sliced) baked good made
with bread dough, usually with butter added to make a flakier bread.

Rolls are plain ol' bread dough.



.... "We can't stop here, this is bat country."
--- MultiMail/Win v0.52
 * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

.