Re: Poppyseed Paradise
- Thnks for the information, Martin. I was hoping to learn a bit from
the Slovak side. I know the taste from home, but not the story
behind it. The book by Lang is one fo the early ones I bought,
figuring that there was so little written about Slovaks that I would
look at our neighbors as well to see what I could learn. I am happy
to share this and to see what other stories come out of the thread.
--- In Slovak-World@yahoogroups.com, Martin Votruba <votrubam@y...>
> > strudel (remember, he speaks Hungarian, German and English,with
> > perhaps not the civilized tongues of Slovak and Polish).
> The Slovaks also call it _strudel_, or _strudla_. It is seen as
> originally Austrian.
> > this pastry and its crescent offspring were
> > the best in the city of Pozsony, today's Bratislava.
> The Hungarians/Magyars do, but the Slovaks didn't associate them
> Bratislava. There was actually a break in the commercialproduction
> of the tiny nut "crescents"/croissants in Bratislava undercommunism,
> although they were made in Hungary and called _Pozsonyi kifli_the
> ("Bratislava little croissants"). What was made in Slovakia was
> regular-sized nut croissant mostly sold in supermarkets rather thanuse
> in pastry shops. The nut roll (roulade, as he calls it) did not
> to be served in the pastry stores, either. It was seen assomething
> people make at home and don't want to go and east in a cafe. Theyline
> were for the tortes, gateaus, etc. There was an awareness of a
> of "home-pastries" mostly not available in stores, and
> "store-pastries" usually not made at home.
> It's good to have the Hungarian perspective, Ron. Interesting that
> he's aware of the bobalky (a Slovak word) and calls them that, too.
> votruba "at" pitt "dot" edu