General Discussion & Chat: Colloquialisms, 0 by kiska

kiska wrote:
Just getting back and reading all these great terms;
back to the the sourdough, marsue.
Regular flour is used, and really, to my way of thinking, any water since the miner and trappers that used the sourdough, most likely didn't have access to distilled water. They just kept the starter wrapped and stored next to body to keep warm, then used a "bit" in pancakes/breads. Otherwise, that's the limit of my sourdough knowledge..perhaps any sourdough recipe gives the amount of starter to use in any given recipe.
As to the bar-shaped doughnuts, that's first I've heard the term, Long John..(those are winter wear):) We just call them a "bar", either filled or non filled, or frosted or plain.
My grandson, last week, caught this small halibut. It is called a "chicken".
Kiska