World War I postcard showing Salvation Army volunteers actually making doughnuts on the front lines of the war in France. Kinda sorta makes waiting in line at your local Dunk-N-Donuts a bit easier to take, doesn't it?
For a much longer explanation of the term 'doughboys' click over to this website. Apparently some feel the term dates back to the Civil War or earlier.
I'll take a Bavarian Cream, please !
ReplyDeleteBavarian? Collaborator!
ReplyDeleteJust kidding.
hah! I'll take a regular ol' glazed doughnut! just thinking I haven't had a doughnut in years! i used to be partial to dunkin donut's donut holes myself, jelly donut holes!
ReplyDeleteyou both realize that this conversation is digressing rapidly...
ReplyDeletewhat else is new on the "internets!"
ReplyDeleteToo funny you guys!
ReplyDeleteHmmm odd the the verification word would be "sugan"
Somewhere around this time, in a little town in Austria, a bunch of jews who worked in a small pastry shop were also cooking up something very similar to the donut. Although this object wasn't sweet at all but make out of pure dough and flower-- which paid tribute to the mayor of the town who rode on horse back. The O shape was adopted based on his stirrup and was later called a bagel...
ReplyDeletevery cool Woody! I would have thought the bagel much older!
ReplyDeletei loved bagels when I could buy them at Zabar's at Grand Central Station on my way home every night, but there are no good bagel shops within biking distance of my CT town. haven't had one in years.
ANYONE EVER HAVE FRIED BREAD DOUGH? YUMMY. JUST BUY BREAD DOUGH OR MAKE YOUR OWN. LET RISE. THEN CUT PIECES OFF SIZE OF YOUR PALM. THEN FRY IN HOT OIL UNTIL BROWN ON BOTH SIDES. HOT OIL BUT NOT TOO HOT. SHAKE IN A BAG OF POWERED SUGAR. OR JUST PUT BUTTER AND JELLY ON IT.
ReplyDeleteGRANNY
I just did that last week, Granny! But i serve it with tomato sauce and grated cheese. I cut up couple of my fresh tomatoes and heated them up for just a few minutes, Then i cut a lot of fresh basil and put it in the sauce to warm through, and I ladled it on top of the fried dough pieces. Then I grated Romano cheese top of all that, like little pizzas. One of my favorite 'carbo' meals!
ReplyDeleteSOUND YUMMY TO ME. LET DO LUNCH TODAY. YOU MAKE THE PIZZA AND I'LL FRY THE BREAD DOUGH.
ReplyDeleteGRANNY