Rick, to the best of my knowledge (after 34 years), there are no
Portuguese bakeries within hundreds of miles of where we live :-(

Gail, I recall reading an article re malassada-making during Hawaiian
Carnaval online a year or two ago.  I gather there are a number of
Portuguese bakeries at least in Honolulu (and perhaps elsewhere in the
islands as well) -- lucky you!

Helen, what a wonderful website with all those photos for making
rosettes step-by-step -- talk about food porn (LOL!!!).
Unfortunately, deep-frying was never one of my culinary strengths
(although when I was a child my dad made the best French fries using
peanut oil, as a special Saturday afternoon treat occasionally, but I
digress) -- and nowadays fried food doesn't much agree with my insides
anyway, so all I can do is look and drool.

Plus as Nancy notes, there's all that oil to deal with afterwards
(yuck!), and we don't have one of those Willie Nelson cars that runs
on used cooking oil ;-)

ONE FINAL QUESTION: Nancy says they were called "Patties," but for the
purpose of my translating I need something closer to the original
"Rosas do Egipto": Did anyone ever hear them called "Egyptian Roses
[or Rosettes]," "Roses [or Rosettes] of Egypt"?

Muito obrigada, Katharine.
= = = = = = = = = =

P.S. FILHÓS:
http://en.wikipedia.org/wiki/Filh%C3%B3s

Filhós (or filhozes in plural) is a traditional Christmas dessert in
Portugal.

Filhós are usually made by forming a ball from a mixture of flour,
eggs, and pumpkin (paste or dough), which is optional. After the dough
has risen, it is molded into a doughnut-like shape. Instead of having
a hole in the center, like a doughnut, there is a small pouch. After
the dough have been deep fried, sugar and cinnamon are sprinkled on
top of the cooled dough; they are then ready to eat. It is the shape
of the filhós which separates it from its relative, the malasada [sic].

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