by "alzelt" <alzelt@[EMAIL PROTECTED]
>
Sep 24, 2008 at 10:00 PM
"Barry Harmon" <johnfrum@[EMAIL PROTECTED]
> wrote in message
news:Xns9B23CCACB8175johnfrumoptonlinenet@[EMAIL PROTECTED]
> My wife got a book on Swedish Cakes and Cookies from the library. There
> is
> a good section on Danish yeasted breads, so I took a quick look at that
> section.
>
> In the section on (what else?) Danish Pastry, I found this statement
>
> "Margarine is better than butter. It is easier to achieve a flaky
> consistency with solid baking margarine than with butter."
>
> Is this true? What's solid baking margarine and where do you get it?
>
> Barry
Seems to me that I got a very dirty look in Copenhagen in August when I
went
into a bakery and had to have one of those Danish pastries. She thought I
was crazy. She then explained that in Denmark, they are Viennese pastries.
