DMC has gone into bankruptcy

That's what I thought it said-- my little cabbage, but I'm pretty much French language impaired and figured I must be wrong. Or maybe there's another meaning to the phrase that I don't know.

Lucille

Hee! Since I always get the two mixed up, I play it safe and say 'Ma petite sprout de bruxelles' instead. Isn't choux pastry hard to do? I remember trying to make chocolate éclairs once and they had the texture of ready-mix concrete. I can make decent enough shortcrust pastry, but use the frozen stuff for most other purposes.

Oh - and I didn't know you were 'old' - I figured you were about my age, which is only *bordering* on 'old'. Didn't mean to pick on you, Gill! ;-D

NB. Erm... how'd you make the crab puffs????

It was just a typo. 'Chou' is cabbage and 'choux' is the pastry (choux pastry - the sort you use to make profiteroles and chocolate éclairs and stuff). I wouldn't have picked it up, but I did think it was funny when Elizabeth said 'my leetle cream puff'. In fact, starting with the vegetable motif, it's amazing what you can call people! I'm calling my kids 'My little rutabaga' or 'My litte summer squish - I mean squash' all the time.

Speakin' of typos: does anyone else find their fingers type things they never meant to write? I caught myself typing 'there' instead of 'their' the other day!!! I swear it was my fingers and not my brane that did that! Another time, I caught myself typing 'it's' instead of 'its' and

*that's* one of my pet peeves. Nearly died, I did. I wonder if I'm going soft innner head?

Considering that a lot of LNS stopped carrying DMC floss because their purchasing price was higher than Golly-Mart's selling price who should be surprised?? Realistic retail price for a skein of DMC should be $1.20+ a skein not 4 skeins for a $1.

Don't hold your breath thinking DMC floss will return with gusto, IMHO your color could change to DMC 798.

and y'all ain't seen nothing yet. It is going to get a lot worse before it gets better.

Fred - who supports the small shops and refuses to deal with the big box predators.

nothing changes, nothing changes.Don't back stitch to email, just stitchit.

I DID intend choux,cabbage, that is how we said it across the pond! G

It's not really that hard if you have a recipe that explains the technique well. It's not finicky, but you do have to follow the process.

Best wishes, Ericka

Or isn't that "my leetle cabbage"

ellice

Yes, but I found that when working there and I had the French baeu (in the early 90s) (or as he would put it, mon mec Michel or mon cher ami) when using the term "petit chou" much laughter would ensue, as the modern interpretation was more towards "hah, hah - my little cabbage" not in the Maurice Chevalier "my little creampuff" way. Of course, the French do love their puns, hence all the hotels name "Le Lion d'Or" (the golden lion which in French sounds just like "Le lit en dor" the golden bed), and Jerry Lewis.

ellice

Since this is a needlework thread - I'm throwing some French needlework in. We just got in a bunch of charts from "Lili Point" - ordered from the online NW show. It is absolutely ADORABLE! Not ridiculously expensive - I think that most of the charts are about $12. They are just tooo cute. Though, definitely reminding me of the décor in my friends' homes in France. There is a marriage piece that we got - and it actually came with the linen banding. The reindeer one has ribbon in it. Very cute. Some of the charts are vegetables, fruit, etc. We liked them so much, seems we'll order more!

Just thinking out of synch with the typing. I think it's a common phenom.

Ellice

You forgot to add that you need very strong wrists to mix and mix and mix the dough as it's coming together. My arm would begin to give out just at the crucial moment and my dh usually had to come to my rescue.

Lucille

Just so you know it, I don't mind being called a little cabbage. I think in this terrible economy the price of a cabbage might be worth more then diamonds, so I take it as a compliment.

Lucille

Lucille

No, she did not. Chou refers to chou pastry. She called her a cream puff.

Elizabeth

It actually wasn't a typo at all. Choux is plural. I was referring to one cream puff. So "chou" was correct. It may be called choux pastry in English, but chou a la creme can be just one.

Elizabeth

Can be, but can also be my leetle cream puff, which is far more romantic, don't you think? Classic translation, of course, is "sweetheart."

Elizabeth

Exactly. The French love a good double entendre and the fact is that chou refers to cabbage and cream puffs, so whose to say what your "petit ami" was really calling you?

Elizabeth (2 years of high school in Brussels)

You went soft maaaany moons ago! I can tell you exactly when, too! It was the day you (incorrectly) decided ratznmeece would be good pets!!!!!!

Joan (r,d,h!)

Hi Trish:

Actually, choux paste is one of the easiest of the pastries to make - much easier than puff pastry which requires patience, cold hands, lots of butter, and multiple foldings. Even a lot of experts recommend buying frozen puff pastry.

Choux paste is just water, flour, eggs, butter and salt.

The following is from one of my well-used cookbooks

1 cup boiling water 1/2 cup butter 1/4 tsp salt 1 cup sifted all-purpose flour 4 eggs

Add butter to boiling water, return to boil, add salt Add flour all at once, stir over heat until smooth, cook until mixture leaves sides of pot (about 1 minute) - do not overcook Cool slightly, add unbeaten eggs one at a time, beat after each addition, beat until mixture is glossy Chill (mixture should hold its shape) If making cream puff - drop by spoonful onto ungreased baking sheet If making eclairs, use piping bag or make log shapes. (For large puff - use golf ball size balls, for small puff use walnut sized balls)

Bake at 420F for 10 minutes, reduce temp to 375F and bake (20-40 minutes) until puffs have turned light brown. Do not open oven door during first 20 minutes Turn off oven, remove puff and cut a slit in each one to release steam. Return to oven for 10 minutes.

I made butter tarts on the weekend, maybe I should make a batch of cram puffs.

MargW

Really??? I think puff pastry is one of the easiest, tastiest desserts possible! I made a bunch for Easter dinner and had chocolate and butterscotch pudding and whipped cream (real, of course!) so people could make their own. You must try them again, Trish!

Joan