4 ms·

I encourage you to research what a croissant is and then find and devour one. This comment makes me feel like you're missing out on that.

• deleted 13y ago
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• XorNot 13y ago
  A croissant is also about the most amount of butter you can possibly fit into a pastry.
  • kerno 13y ago
    This should be the OED definition.
  • arethuza 13y ago
    I think that dubious honour probably belongs to the "buttery" from North East Scotland: http://en.wikipedia.org/wiki/Buttery_%28bread%29 http://en.wikipedia.org/wiki/Buttery_%28bread%29 They are basically lumps of butter and salt held together with a trace amount of flour. The versions available from mainstream stores (e.g. M&S) or from recipes online are fairly tame - for the real effect they need to be purchased from a small local baker in some remote fishing village. Best butteries I've ever had were actually on a trawler in the North Sea - where they were served hot awash in molten salted butter.
    • treerock 13y ago
      You'd be hard pushed to find a buttery actually made of butter these days. Even the local bakers are using vegetable oil and fat. Still, they are beautiful, flaky rolls of salty tastiness.
  • frankacter 13y ago
    Don't forget about the Iowian "Deep Fried Butter on a stick"