holylampposts
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I mean the band, you freak.
I'm not as into MdM as I used to be, so I'm only interested for half an album usually.
I'm not as into MdM as I used to be, so I'm only interested for half an album usually.
DIX DAY (10/10/10)
- Thread starter Garnet in the Eden
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What band? This is a music forum? Guess I'm in the wrong place.holylampposts wrote:
Oh, then you can't be here.
Hardcore fans only.holylampposts
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That's why I stay in Off Topic
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Moi dix Mois for life!
D I X 
I think I will sacrifice a croissant to our overlord.
I think I will sacrifice a croissant to our overlord.
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- Oct 17, 2008
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this special day is ending T___T
SDjilliaRE wrote:I think I will sacrifice a croissant to our overlord.
What do you mean, "sacrifice"? Do you specialize in some form of torture against croissants? I'm curious, because my baker might be interested for Halloween, or just as an outlet when he's fed up with his job, ahahahah! Nice guy, but sometimes tired of it all. Aren't we all?
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MissUMana wrote:SDjilliaRE wrote:I think I will sacrifice a croissant to our overlord.
What do you mean, "sacrifice"? Do you specialize in some form of torture against croissants? I'm curious, because my baker might be interested for Halloween, or just as an outlet when he's fed up with his job, ahahahah! Nice guy, but sometimes tired of it all. Aren't we all?
How can anbody get tired of the smell of freshly baked bread?
The problem is they do little really, they just bake frozen croissants, pains au chocolat, pains aux raisins, etc, etc. Even bread is often the same, so I guess their work is much less gratifying than it used to be... It's all rush, but little satisfaction... The kind of croissants I knew as a child are almost impossible to find now, which is a terrible shame, because they tasted so much better, and they were fat-free.
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MissUMana wrote:
How is that possible? I though croissants were made with butter and eggs. Am I wrong?
OMG, you're forcing me to enter the complex world of French food...
First of all you must know that we have bakers on the other hand, and pastrycooks (pâtissiers) on the other. A baker would basically make bread, and for the longest time they made the dough (it was very hard work) and baked their bread. But they also made and baked ordinary pastry, the most famous being croissants. There never was any butter or margarine in them, they were plain but delicious and good food. At the time, croissants with butter were made by pastrycooks only and only the richer people could buy them, but you would not find those shops in small towns, only in larger cities. Then bakers all over the country started selling them, and soon stopped making plain ones, because they could make less money with them... This is how one of our best specialties was lost, not profitable enough anymore...
So now almost all come from industrial bakeries that sell frozen stuff that individual bakers or supermarkets just have to bake. The only difficulty is not forgetting them in the oven, which accounts for Mikal's "practically burnt" ones. They're junk food anyway, burnt or not... Perhaps "extra special" means "total rip-off"?
First of all you must know that we have bakers on the other hand, and pastrycooks (pâtissiers) on the other. A baker would basically make bread, and for the longest time they made the dough (it was very hard work) and baked their bread. But they also made and baked ordinary pastry, the most famous being croissants. There never was any butter or margarine in them, they were plain but delicious and good food. At the time, croissants with butter were made by pastrycooks only and only the richer people could buy them, but you would not find those shops in small towns, only in larger cities. Then bakers all over the country started selling them, and soon stopped making plain ones, because they could make less money with them... This is how one of our best specialties was lost, not profitable enough anymore...
So now almost all come from industrial bakeries that sell frozen stuff that individual bakers or supermarkets just have to bake. The only difficulty is not forgetting them in the oven, which accounts for Mikal's "practically burnt" ones. They're junk food anyway, burnt or not... Perhaps "extra special" means "total rip-off"?
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How right you are ! In the past (hum not so far from now though XD), I baked my bread myself. It smelled so good. Now, only from time to time. My children prefer the factory-baked breadMikal wrote:MissUMana wrote:SDjilliaRE wrote:I think I will sacrifice a croissant to our overlord.
What do you mean, "sacrifice"? Do you specialize in some form of torture against croissants? I'm curious, because my baker might be interested for Halloween, or just as an outlet when he's fed up with his job, ahahahah! Nice guy, but sometimes tired of it all. Aren't we all?
How can anbody get tired of the smell of freshly baked bread?
le pain francais
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Why ? The schedule ? I had a friend whose parents owned a bakery. He worked with them. He made the bread with his father. Every day, he had to be up very very early, to do the first bake.eMiNaTiC wrote:
I think it's the same with every thing in our world now. It's so sad.MissUMana wrote:
Let's say that the myth about food being heavenly in France is long since gone. You'll get better luck in culinarily unfamous countries :/
(the ones making good bread are in places you'd never expect)
How did we go from DIX to bread?
(the ones making good bread are in places you'd never expect)
How did we go from DIX to bread?
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Tiny wrote:
that was a major deciding factor, among other things. i woke up at 4:30 AM everyday and would always fall asleep on the floor as soon as i walked in the door and fell asleep while driving several times. finally i said "if I'm only 19 and can't handle this now then theres NO way i'm doing this for the rest of my life!" ::kisaki::