Yep, I'm with you Barefoot Andy! Fancy cheese on toast it may be - but cheese on toast all the same! :-)

Freedom toast was the result of folks who had an outbreak of patriotism. They were also going to have freedom fries. Then they realized that they'd need Freedom-cut green beans, and freedom kissing, and freedom twists, and freedom poodles and bulldogs. Oh, and those same people realized that the rest of us just don't care.

Just those 3 words together 'outbreak of patriotism' made me burst out laughing. We are so disorganized we don't know who we are but we like the Girls Next Door, b'god!

Free kisses? I'll take some!

There is a huge difference between patriotism and short-sighted jingoistic flag-waving.

Prost! (Just a random toast)

You mean you wave the flag also when you have lost?

Only after you've eaten the toast.

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A picture is worth a thousand words. A chocolate is worth a thousand pictures.

Skidmarks: Skol!

Hmmm.... I know it as French Toast.

Did anyone see the Free Hugs thing? Must find a link. I would so do that....

__________________________________
'We're all mad here. I'm mad, you're mad." [said the Cat.]
"How do you know I'm mad?" said Alice.
"You must be," said the Cat, "Or you wouldn't have come here."
- Lewis Carroll, Alice's Adventures In Wonderland

Martin, I' m glad you do call it French, don't let anyone tell you different....

I think it is like filo pastry, each country (from Greek pastry to Apple strudel and baklava) wants to claim it as their own.

Aren't three of those examples Greek? :P

No strudel is German- (different kind of word) baklava and spinach and feta are both Greek. The Balkans and France also have filo.

Filo, taken from the greek phylo for leaf? :P

Sometimes known as fila pastry.
Don't know what the other countries names for things are. ^_^

Fila sounds more aussie, doesn't it? Both a noun and a verb...

Goes with Sheila

BibwitHart Wrote:
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> No strudel is German- (different kind of word)
> baklava and spinach and feta are both Greek. The
> Balkans and France also have filo.

Nope, Strudel is austrian. Additionally, I think all these recipes are different in detail. While the basic idea is always the same - make a dough really thin and fold it in - it is done in many different ways. For example my cook book has four completely different recipes:

- Blaetterteig (puff pastry): Consists of two layers, one a pasta dough made of flour, salt and egg, one a mix of butter and flour, fold one upon the other and roll out, then repeat for multiple times.

- Quarkblaetterteig: Made of shortcrust using butter and curd. Fold and roll out multiple times.

- Hefeblaetterteig ("Plunder"): As above, but with a yeast dough.

- Strudel: dough is from flour, water, salt and butter. It is then stretched thin not by rolling it, but by hurling it around in the air over your knuckles until you can see through it. Then brush with soft butter and roll it up around a filling.

In addition, german Wikipedia tells me that yufka (turkish), phyllo (greek) and malsouka (northafrican) is made with flour, salt and water, "but according to some recipes also with oil and yeast", and the layers are separated with olive oil.

... and a baklava is made out of wool.

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My computer beat me at chess, but I won at kickboxing

It's like the international fried pastry. Doughnuts, beignets, sopapillas, funnel cakes.... I'm convinced that there's one for almost every culture.

Goes to show I shouldn't have asked my Mum! Thank you for the extra info!!!


I have never seen recipes for Filo type pastry with yeast? It would change the flavour a lot.
I wouldn't consider puff pastry to be like filo though. The cook books I have use filo- I have watched filo being made in France (on a doco) and I make my own too. Perhaps the recipes have changed in recent years?
Filo is not made by rolling- almost same as strudel pastry- only not exactly whirling.
I drape it all over the kitchen and flap it ^_^

Toast, anyone?