ML> tinyurl.com/y2p22wpg
> I see. I guess there just weren't enough homesick
> Canadian visitors. 

The Internet reviews and impressions were kind 
of all over the place, and there weren't enough
of them to give me a coherent impression. Not
every place that goes under deserves to - the
fact that Popeye's can't survive in New England
shows that. Of course, opening a Newfie chicken
place in the US south was a particularly Newfie
thing to do.

> And probably lots of other places serving better 
> fried chicken to boot. A quick internet search
> suggests that's so. And when I travel I never go to
> places that I can go to back home. What's the point?

If I thought that way, Lilli would starve.

 ML> Mary's Easy Toutons
> We make fried bread fairly often, in pancake sized
> amounts, usually a small batch as a treat on
> breadmaking day. Roslind calls them "dough gods".

Toutons, tetins, gods, what's not to like?

> Native fry bread is basically the same thing.

Zeppole, you tiao, malasadas ... fried dough,
sometimes leftover, sometimes purpose-made,
sometimes with egg, sometimes no; every culture 
that can afford cooking oil and fuel loves them.

ML> Why "about 6"? Newf...oundlanders don't count past 5 anyway.
> A not at all PC bigot's joke goes, "one, two, three,
> four, five, anodder one, anodder one..."

Zeppole di San Giuseppe
categories: Italian, desserts, echo
yield: 1 batch

h - Pastry (fritters)
1 c water
5 oz all-purpose flour
3 eggs
1 oz butter
1 pn salt
h - Pastry cream
2 egg yolks
2 oz sugar
1 Tb all-purpose flour
1 c milk
lemon zest
extra virgin olive oil to taste
frying oil to taste (I use olive oil) 
confectioners sugar to taste
sour cherry in syrup

These were often purchased at Italian pastry shops.

Pastry dough directions
Pour water into a saucepan and add the salt and 
butter. Bring to a boil, while stirring. Add the 
flour, leaving the pan on the heat, and mix the 
batter well using a spoon until the batter is 
smooth and no longer sticks to the sides of the pan. 
Remove the pan from the heat and transfer the 
batter to a bowl to cool. Once the batter reaches 
room temperature, add the eggs, one at a time and 
mix together. Once the batter is fairly light and 
airy, place the dough in the refrigerator for at 
least 20 minutes.

Pastry cream directions
Put the milk into a saucepan. Add the lemon peel 
and bring to a boil. Beat the egg yolks in a bowl 
with the sugar. Add the flour, whisking continuously.
Once the milk begins to boil, remove it from the heat
and slowly add the egg, sugar and flour mixture, 
whisking as you go. The resulting mixture should be
soft and creamy. Then transfer the mixture to the 
stove over medium heat. Stir continuously until the 
cream becomes fairly dense. Transfer the cream to a 
bowl and cover with plastic wrap while it cools. Be 
sure to cover the bowl well so that a film doesn't 
form on the surface of the cream. While you wait for 
the cream to cool, prepare the pastries (fritters).

To shape the pastry dough, place the pastry dough 
batter in a pastry bag with a star-shaped tip. Cut 
out 2-in squares of aluminum foil and grease one 
side of the squares with extra virgin olive oil. 
Using the pastry bag, form a ring of dough on each 
foil until you have used all the batter. Fill a pot 
with frying oil and place over high heat.

When the oil is hot, place the fritters in the oil, 
two at a time, with the foil. Do not cook more than 
two at a time or else the oil will not stay hot. The 
foil will separate from the fritters in the hot oil.

When brown, remove the fritters using a slotted spoon 
and place them to drain on paper towels while you fry 
the remaining batter. Once the fritters are cool enough 
to handle, fill another pastry bag with the pastry cream.

Place a dollop of pastry cream on each fritter, top each 
one with a cherry. Sprinkle with powdered sugar.

From Janis Kracht