Text 11548, 29 rader
Skriven 2008-08-04 09:14:40 av Janis Kracht (1:261/38)
  Kommentar till text 11538 av Dave Sacerdote (1:123/140)
Ärende: Those repairs
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Hi Dave!

>> It might have been a regional thing.

>> We always called it Pizza Fritta as far back as I can
>> remember, as well :)

> Thanks. I love tracking down regional variations of names.  Around
> here, it's just called "fried dough" even when they sell it at the
> Mt. Carmel festivals!

It was called fried dough at carnivals, circuses and fairs here, as well,
however it didn't show up at places like that in New York State/New
Jersey/Pennsylvania until I was about 12 or 13.. which would have been about
1963 or 1964; meanwhile, it had been a common treat on most holiday mornings in
our house and my relatives' homes for many years.  The carnival/circus fare was
not the same though.. The dough was more brittle, and they covered it with
confectioner's sugar not table sugar - they didn't use olive oil to fry it..
rather it was deep fried in large vats of some other oil that affected the
flavor and texture tremendously..  at least I expect it was the lack of olive
oil that affected the texture.  It could have been something else in the recipe
(like shortening added to the recipe) that affected the texture... or perhaps
it was both :) :)

Take care,
Janis

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