How do you celebrate pastry pride?!

[thoreau]

So - on our car trip today - the conversation turned to bears - and bear pride. David said the whole 'bear thing' isn't as hot over in Australia. and that he finds it all very amusing. So - he asked me where my nickname lowfatmuffin - or simply "muffin" came from - and it was at the time an offhand joke to come up with ANY username that wasn't bear related - - because well - I had become disillusioned with it all. (pre-Lj Idaho Bear group drama - we won't go there) anyhow - so he thought I on to something - that we could create a whole new subculture - PASTRY PRIDE!

Since David is Jewish - we decided he'd be a bagel with lox. and our personals ad would read "Low fat muffin seeks bagel with lox for hot pastry on pastry action". Lol! and it just kept going - we decided each nationality - would have it's own pastry. Italians - Canolis. French - croissant. English - fruitcakes. Chinese - Hot Pork Buns (sorry Josh) or Lebanese - baklava and we could have crossover events since bears love pastries so much! we could have a subclass called "doughboys" who really aren't pastry but really love them.

Pastry411. BakeryHunt. WorldPastryMen. Pastrydar. PastryWWW. etc.

so - if you came up with a pastry descriptor for yourself? what would it be and why?

start celebrating your pastry pride - TODAY!

Comments

Call me cream puff

[truthfeather.livejournal.com]

cuz I'm a light airy dough that's been folded and rolled repeatedly, light. crisp and airy outside, filled with a dense, sweet filling that spills over onto whoever eats me.

Re: Call me cream puff

[low-fat-muffin.livejournal.com]

mmm i like a pastry thats ready to eat :)

Re: Call me cream puff

[low-fat-muffin.livejournal.com]

que pastry eating flick music

whacka bow whacka bow bow

[use2bshy.livejournal.com]

BrownieLvr. for my love of brownies!

[low-fat-muffin.livejournal.com]

"special brownie" or?

[use2bshy.livejournal.com]

Call me boring but just the chocolately goodness of Duncan Hines

[bruinwi.livejournal.com]

Warm cherry turnover...with a side of vanilla ice cream.

[low-fat-muffin.livejournal.com]

LOL! we were talking over dinner about how versatile pastry would be turnovers! you are so smart! I bet you like creamy filling as much as giving it!

[bruinwi.livejournal.com]

"Nothin' says lovin' like somethin' from the oven"

[krypto38801.livejournal.com]

Twinkie. Nice size, full of cream, ready to be eaten :)

[low-fat-muffin.livejournal.com]

c e r v i x

[roybear.livejournal.com]

Toast with vegemite of course!

[low-fat-muffin.livejournal.com]

to quote David, "Vegemite? eeeeeeew! its gross. it looks like liquified tar and it tastes like a bandaid."

[roybear.livejournal.com]

Hm. And he calls himself an Australian. I've got a good mind to send this on to the Ministry of Culture to have his citizenship revoked.

[bootedintexas.livejournal.com]

Vegemite, let me count the ways of "ewwwwwwwwwwwwwwwwwwwwwwwww"

or its evil cousin, Marmite.

When i was in Antarctica with Aussies and New Zealanders they would use vegemite, like most Americans use peanut butter on toast.

You can keep your "vegemite sandwich" thank you very much.

[roybear.livejournal.com]

I'm enough of a Vegemite lover to abhor Marmite. How dare you compare them? You insult me and my countrymen.

[bootedintexas.livejournal.com]

We apologize for the confusion between Vegemite and Marmite. We assumed they were the same icky black paste that looks like burnt blackened caviar on toast.

Kataifi

[fallen-x-ashes.livejournal.com]

How about kataifi for us Greeks? It's always been my favorite pastry.

Picture:


Here is the recipie. (http://www.krinos.com/ind_recipe.php?RId=73)

Re: Kataifi

[low-fat-muffin.livejournal.com]

actually - thats sounds pretty delish!
hmmmmm.....

You're Just Like Pie

[fallen-x-ashes.livejournal.com]

This also reminds me of a Gabrial Mann lyric from his song "Artichoke":

My, my
you're just like pie
when I call you on the phone---
you say hello, that's the crust,
the filling is yet to come!

:-D

[sfmini.livejournal.com]

Hostess HoHo. Not exactly me, but I like the name.

[low-fat-muffin.livejournal.com]

now thats the stuff! HO HO HO! (green giant!)

[quirkstreet.livejournal.com]

I'm sorry, when I was on the Pastry Mailing List, one too many people said I was a cream puff, when *obviously* I am a pirogi. I am post-pastry, it's so five minutes ago.

Challah at your boy!

[low-fat-muffin.livejournal.com]

i had expected to say piginablanket! LOL!

We laughed hard at your response. :)

[low-fat-muffin.livejournal.com]

see Dendren's reply below - he feels your pain

[dendren.livejournal.com]

Are donuts considered pastry? if donuts are part of pastry pride I'm SO there.

hmmmm... actually I bet the a-list pastries exclude the donuts. Bastards!

[low-fat-muffin.livejournal.com]

fucking a-list pastries!

they are down at the store hanging out poptarts and those fauxpastries. they are such haters!

[dendren.livejournal.com]

hehehehe... poptarts... that actually describes some in other communities I can think of.

[apparentparadox]

Hmmm, I like to eat sticky buns!

[low-fat-muffin.livejournal.com]

i think video and scratch and sniff cards are required! :)

[notdefined.livejournal.com]

Day old coffee cake.

Dunkin' Daddy!

[low-fat-muffin.livejournal.com]

which when dipped in a cup of coffee then shared in a big old romantic mustachioed kiss is downright devine. good image, Tommy!

[ursusarctos.livejournal.com]

Since no one has stepped up to the plate, I guess I'd be be the Head Bubba of the Buttermilk Biscuit Brigade.
Nothing satisfies a Bubba like good Ho-made buttermilk biscuits, or vice versa ( Bubba-made buttermilk biscuits for a southern Ho).
None of that canned crap, or mixes. If you think they're difficult to make, just sit down with Paula Deen and she'll 'splain how.
Scones come a close second. Especially if served with a side of ginger furball.

[djmadadam.livejournal.com]

[joebehrsandiego.livejournal.com]

Just don't forget the bees ... (see comments)

http://bearzendurham.livejournal.com/39520.html

[madknits.livejournal.com]

I like being a cannoli. And I like 'em all. Baklava; brownies; cheese blintzes (mmmmmmm); coffe cake and crullers; pop tarts, ho hos and all the rest.

[bootedintexas.livejournal.com]

I knew this day would come. If you are known as low_fat_muffin then i guess, call me apple_fritter. Fresh out of the fryer with a fresh coating of glaze. or Freshly warmed in the oven. Inviting. Making you want to explore further.

[cuboz.livejournal.com]

I suppose this would make me a lamington. Although the Aussies claim them as their own... like Russell Crowe, and Crowded House - damn them! :-)

It's more a cake than a pastry, but I don't think NZ has it's own National Pastry.

And no jokes about it being called a LAMB-ington, thank you! :-)

[bootedintexas.livejournal.com]

baaaaaaah.

[low-fat-muffin.livejournal.com]

a sponge cake dipped in chocolate then coated with shredded coconut? sounds devine to me. David says they are australia's answer to the twinkie. :) LOL! i'd pay to see you dipped in chocolate - but then - I'm a perv.

[cuboz.livejournal.com]

Oh, I'm SOOOO glad you're a perv!

Welcome to MY world!

LOL

[eric-mathgeek.livejournal.com]

I thought about it. A lot. and I guess...

A pretzel. Well beaten dough, and very twisted. hard on the outside, soft on the inside. Only slightly salty.

[delmarmar.livejournal.com]

A hot buttered crescent roll. I'm far too easy going to be a croissant but have the same option/variety of fillings to ensconce.

Ensconce? Scones! Weekends I'll go a bit further since I've got the time and I'll be a fresh made scone.

Mmmmm, hungry....

[eireangus.livejournal.com]

I'll join that group! :) Can I be cinnamon challah?

[cuyahogarvr.livejournal.com]

Although I appreciate being a canolli (or chidegi, ewan, popiseed or nut roll), I lust after Cinabons. They're so decadent, especially when they're warm and sticky.

[low-fat-muffin.livejournal.com]

whenever I see Cinnabon from now on - I will think of you and your husbands....

[bukephalus.livejournal.com]

Hmmm. I'm online a lot so does that make me an e-Claire? Or how about something long and hard and tasty in the mouth -- a Biscotti?

But I suspect I'm more of a pastry supporter than an actual pastry type. So I think I'd choose the name Rolling Pin.

[low-fat-muffin.livejournal.com]

Rolling Pin it is. :)

[bearzendurham.livejournal.com]

Well . . . it's just tooooo obvious. I would be honeybunzen!