Have you ever heard of “Bakewell Tarts”? Why are they called that? Are other tarts not baked well? And why do we use that term, for these little shortcrust tarts and don’t just call them what they are? For example “Shortcrust Tarts”??
Or have you ever heard of “Tear & Share Brioche”? Why??? Who came up with that name and why did it stick? I am NOT sharing my Brioche, so get lost! ;-) And I am also not tearing it usually. Still most people have a good idea what Tear & Share Brioche is.
Language is odd!
If you have heard neither of the two names, type it into Google and you will EASILY find what I am referring to. :-)
