Cronuts

As an aside to the thread about obsety and diabetes, it shouldn't be long before Canada joins the ranks, if this new dessert introduction in Ottawa today is any indication. Welcome to the CRONUT, cross between croissant and donut:

Loosely interpreted - shouldn't this be classified as a food discussion?

THAT is food?  

Hopefully it's an "Only in Ottawa" thing.

La foto me da asco.

Sí, vomité en mi boca un poco.

Is that a fried croissant with a donught topping? I think their idea
of a croissant is a little different...

It is even worse than it first appears.

http://theweek.com/article/index/245304/everything-you-need-to-know-about-the-cronut

EEEWWW! I am just surprised that something that totally disgusting didn't start in Texas.

Flamingo:  

Oh my. The photo made me sick, but the thing written by the publicist made me ill.

"It's sort of like an 'Occupy Wall Street' .... for a revolutionary new pastry." Hurl.

Thanks for the link. I think. Couldn't finish it.

"Thanks for the link.... Couldn't finish it." -- Rosa

Kinda like I imagine it would be if you tried to eat one of those things.

Looks pretty greasy.

Flamingo wrote:EEEWWW! I am just surprised that something that totally disgusting didn't start in Texas.

Well, they are trying:

http://www.grubstreet.com/2013/06/cronuts-invented-in-dallas.html

Though I think it was actually in NYC:

http://food.ninemsn.com.au/recipes/glance/326272/first-the-cronut-now-the-crookie.glance

The stuff is no more "disgusting" than churros, beignets or donuts. I would try one once just to see what they taste like. I would not make a habit of eating one though no matter how good they may taste. Healthy it is not, no question about that.

Maybe Canada realized it was dragging it's feet as a NAFTA partner in the obesity game.

looks healthier,tastier and more esthetically pleasing then one of those commercial yanqui chemical concoctions like twinkies.

Pedro wrote:looks healthier,tastier and more esthetically pleasing then one of those commercial yanqui chemical concoctions like twinkies.

Well, at least the latter 2 out of the 3, anyway! ;-) Twinkies aren't deep fried....

Be careful, there are those who'll drag you into the Octagon for messing with their Twinkies!

With the reintrduction of Twinkies coming soon, they have made them even more appealing by increasing the shelf life from 26 days to 45 days:
http://www.usatoday.com/story/money/business/2013/07/08/twinkies-longer-shelf-life/2498953/

Hey, hey, hey. Let´s leave Twinkies out of this. Like so many of us, Twinkies began life natural, sweet and simple. Then stuff began to happen. Before you know it you have what sits before you today.
According to the attached article:
“The original recipe, concocted in 1930, included basic ingredients, like eggs, milk and butter. The need for a longer shelf life led to the introduction of additional ingredients.
Bleached wheat flour and real sugar made from sugar cane and sugar beets comprise a large portion of a Twinkie. The sugar isn't there just for the sweet taste -- sugar crystals hold air and make the cake lighter, and they also combine with proteins to make the cake tender. The sugar even holds moisture and helps give a Twinkie its color [source: Ettlinger].
However, a surprising number of Twinkie ingredients come from something seemingly un-Twinkie-like: eight out of 39 ingredients are derived from corn [source: Ettlinger]. Corn starch, glucose, fructose and high fructose corn syrup are important in the Twinkie-making process.
Few of the remaining ingredients would be recognizable to the average person -- many of them are created by the wonders of modern chemistry.”
“Monoglycerides and diglycerides, which replace eggs in the Twinkie recipe, are compounds that act as emulsifiers. They stabilize the cake batter, enhance flavor and extend shelf life [source: Ettlinger]. A very small amount of egg is used to leaven the cake. Polysorbate 60 serves a similar function to the glycerides, keeping the cream filling creamy without the use of real fat. Hydrogenated shortening replaces butter, giving the cake some of its texture and flavor and prolonging shelf life.
Taste tests by flavor experts have revealed that artificial butter flavoring is used in the cake and artificial vanilla flavoring goes into the cream filling [source: Ettlinger]. Both flavorings are chemicals derived from petroleum.”
Yum.

http://science.howstuffworks.com/innovation/edible-innovations/twinkie.htm

"This Sorta Just In". The "Cronuts" place at the CNE Fair in Toronto just poisoned 30 + people with food poisoning (staph related). I'll take Lakeside "street food" any day of the week over that.

borderreiver wrote:"This Sorta Just In". The "Cronuts" place at the CNE Fair in Toronto just poisoned 30 + people with food poisoning (staph related). I'll take Lakeside "street food" any day of the week over that.

according to the national post-150people.
the thing about food poisoning-it can happen to you in the fanciest restaurants and even yer own home.