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I moved to Northern Alabama from California.... don't they eat croissants here?! Do they even know what they are?!
I was craving a croissant so badly this morning but I would have to drive 30 miles to Huntsville to find a decent one (not the supermarket kind-blech).
On the other hands, you can rarely find grits in California, especially back in the "olden" days (Boomer childhood).
I moved to Northern Alabama from California.... don't they eat croissants here?! Do they even know what they are?!
I was craving a croissant so badly this morning but I would have to drive 30 miles to Huntsville to find a decent one (not the supermarket kind-blech).
On the other hands, you can rarely find grits in California, especially back in the "olden" days (Boomer childhood).
It’d be easier to make good grits than to make good croissants. You could order the proper kind of grits online if you can’t buy it locally. Croissants...good luck!
I moved to Northern Alabama from California.... don't they eat croissants here?! Do they even know what they are?!
I was craving a croissant so badly this morning but I would have to drive 30 miles to Huntsville to find a decent one (not the supermarket kind-blech).
On the other hands, you can rarely find grits in California, especially back in the "olden" days (Boomer childhood).
Frozen food aisle, next to the biscuits in a can. Croissants are a pain to make otherwise and have a shelf life shorter than a scone. Real southern biscuits require White Lily bread flour, buttermilk, and lard and are ready in about half an hour from scratch. Croissants, OTOH, need a phyllo dough sheet unless you want rolled bread.
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When I lived in NJ, Roast Pork was a deli staple and I do like making Cuban sandwiches. When I first moved to NC I was at the (very well stocked) deli counter at a local supermarket. I asked them if they had any Roast Pork they looked at me like I'd landed from another planet and proceeded to tell me "Oh no, you have to buy the pork and roast it yourself".
Frozen food aisle, next to the biscuits in a can. Croissants are a pain to make otherwise and have a shelf life shorter than a scone. Real southern biscuits require White Lily bread flour, buttermilk, and lard and are ready in about half an hour from scratch. Croissants, OTOH, need a phyllo dough sheet unless you want rolled bread.
Yes, I made some Texas flaky biscuits from the frozen food can last week. They were really yummy. And thanks for the reminder! Frozen can croissants can be good, I've done them in the past.
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