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« Pastry Chef Conference, day 2 | Main | Pastry Chef Conference, night 3 »

27 April 2007

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Comments

Thanks for this liveblogging of the conference. I'm living vicariously, enviously...

King Arthur Flour's Bakers' Catalogue sells the black cocoa. I've never ordered or used it, but I always wonder about it.

I have to snicker at "biscotti... does not mean twice baked". Um, of course it does, just like "biscuit" does. But these are literal translations, and these two words commonly mean something broader in their native countries, or (in the case of American usage of the latter) entirely different. So yes, today "biscotti" may connote -all cookies- to an Italian, but to say the word doesn't *mean* what it means is more than a bit daft.

ps: Sorry if that comment came out sounding testy. I just re-read it and noticed that it sounded strident and humorless. I wrote it with a big smile on my face.... ugh.

Well, I am an Italian native speaker and biscotti does indeed mean twice cooked. Bis, from latin, means twice
and cotti is the past participle, masculin, plural of cucinare, to cook. Indeed, in everyday italian biscotti is the translation of cookies and most italian biscotti are not cooked twice. Still, the original word means twice cooked.

Hmmmm well that quote came from an Italian pastry chef here who said he wanted us all to stop saying that biscotti means twice cooked. He said that oftentimes biscotti are cooked three times and they do not call them "triscotti."

I am trying to quote when possible. But I can't always type fast enough the give the background of the quotes, sorry!

and you're welcome-- it's fun for me to. And now I have something of a record.

I'm a different Sara. I ALWAYS thought that "twice baked" thing was wrong, ALWAYS. I always assumed that "biscotti" meant the same thing as "biscuits." And whether or not that originally meant "twice-baked," I don't think most biscuits are twice or thrice baked nowadays.

Ha. I feel vindicated, even if I'm still wrong.

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