h a l f b a k e r yThis is what happens when one confuses "random" with "profound."
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...
Please log in.
If you're not logged in,
you can see what this page
looks like, but you will
not be able to add anything.
Annotation:
|
| |
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. |
|
| |