"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 05-23-2012, 08:55 PM   #21
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Quote:
Originally Posted by justplainbill View Post
Split in half horizontally with former top and bottom on the plate's surface, then cut into bite sized pieces with a knife and fork.
That is exactly why my mother makes her napoleon only two layers.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-23-2012, 09:46 PM   #22
Senior Cook
 
Bolledeig's Avatar
 
Join Date: Mar 2011
Location: Austin, TX
Posts: 138
Quote:
Originally Posted by justplainbill View Post
You photo on the 'what are you baking today' thread looks yummy but I cannot see any layers.
No layers other than top and bottom. Where I'm from we don't layer, so I didn't really know that was an option until I looked online for garnish tips (after I made it). Oh well
__________________

__________________
Bolledeig is offline   Reply With Quote
Old 05-23-2012, 10:13 PM   #23
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
Quote:
Originally Posted by Margi Cintrano View Post
Harry,

A Lady´s Way ...

In Spanish, they are called Mil Hojas = a thousand layers ...

Slice in quarters or eighths with a very sharp knife, and then: fork the pieces, and enjoy with an Espresso or High Tea ...

Ciao, & Kindest Regards.
Margi.
I think the translation in french is 1000 leaves...and, I guess I'm not a lady, because once cut, I view this as finger food!
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 05-24-2012, 11:02 AM   #24
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Mil Hojas In Italian Is Even Better !

Harry,

Firstly, Hojas are Leaves in formal exact translation; however, the dessert is called Mil Hojas, and translated as 1.000 Layers ...

Last but not least: mil hojas is even better in Italian !

From my point of view, just the thought of Napolean is quite unappetising. Yes ?


Ciao,
Kind Regards.
Margi
__________________
Margi Cintrano is offline   Reply With Quote
Old 05-24-2012, 01:32 PM   #25
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
From an early age that anything that sounds remotly French is appetising. Even "Napoleon".

But what is interesting that it is called Napoleon both here, in the States and in Russia, actually whole soviet union. I wonder where the name comes from.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-24-2012, 02:53 PM   #26
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Emperor Napolean & Danish King

This dessert is also called a Napolean according to Wikipedia.

It was believed to be created during the reigns of above two people.It is called a Napolean in The USA and a French name elsewhere as Gravy Queen is correct.

Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 05-25-2012, 02:30 AM   #27
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Well, I know why this pastry is called a Napoleon in Denmark. 'Cause it looks like Napoleon's hat. I call the other one a millefeuille.

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-25-2012, 06:47 AM   #28
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Tax Lady & Charlie D.: Mille Feuille ( Mil Hojas )

Good Morning,

I too, have called it a Mille Feuille however, in the USA it is called a Napolean.

Thanks for posting that photo of the Danish Napolean Hat Pastries ...

As English is the 2nd or 3rd language of most Corporate workers, the names of things have been changing and thus, this is perhaps why many things have more than one name.

Another point is that everyone is studying English now; and depending if one´s English Teacher is British or Canadian, American, and lesser Irish or Australian, can also have an effect on the vocabulary and names of foods etcetra ...


Kind regards,
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 05-25-2012, 08:41 AM   #29
Senior Cook
 
Bolledeig's Avatar
 
Join Date: Mar 2011
Location: Austin, TX
Posts: 138
It's also called napoleon in Norwegian
__________________
Bolledeig is offline   Reply With Quote
Old 05-25-2012, 01:30 PM   #30
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
Whatever you call them, they are tasty, and perhaps eaten in privacy as previously suggested! Although I like Steve's method.
__________________

__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:55 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.