Talk:Praline

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A recent edit removed the phrase "and of a pastry ingredient made from them". This refers to ground-up praline, also known as praliné, mentioned further down. It seems useful to mention this in the opening paragraph. Comments? --Macrakis 23:05, 17 April 2006 (UTC)

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[edit] Pronunciation

An anon changed the pronunciation from "PRAH-LEEN" to "PLAY-LEEN". I can vouch the former is that of the U.S. Gulf Coast, but I've occasionlly heard the latter said by some tourists visiting New Orleans, so it may be geographic. Does anyone have some good info on how it prounounced where? -- Infrogmation 22:18, 12 July 2006 (UTC)

PRAY-LEAN is a strong competing pronounciation here in Southern England. I'd guess its the most prevalent form in British English, but don't have any data. I've put in two varients. Francis Davey 14:10, 13 July 2006 (UTC)

I have removed "(pronounced PRAH-LEAN, PRAH-LIN-AY or PRAY-LEEN)" from the article. Having three alternative suggested pronunciations in the first sentence of the article without explanation of when, where, and by who the pronunciations are used seems of little use to readers. If we can get info along the lines of what pronunciation is used where and put that in its own paragraph or section of the article, that might be of more use. -- Infrogmation 18:00, 23 July 2006 (UTC)

PRAY-LEAN is most common in RP, the others are variants I have heard amongst British English speakers without strong dialects. PRAH-LEAN is pretty rare here. Francis Davey 18:45, 23 July 2006 (UTC)

The pronunciation varies based on the region of the world or country you live in. New Orleans residents will almost always use a varient of the pronunciation that sounds like PRAW-LEEN. On the contrary, nearly every Texan I've met pronounces it PRAY-LEAN.

My stodgy old Merriam-Webster (7th ed., 1971) has both PRAH-leen and PRAY-leen as pronunciations, so the bit about one being correct and the other becoming accepted is rather dated, no? The online 11th ed. entry lists three pronuns.--65.216.141.50 14:51, 6 July 2007 (UTC)

[edit] Removed text

This text was copied direcgtly from the referenced website (and it is of very poor quality).

The French and Belgians do not have the same definition of the word “praline”. In France, it is a roasted almond or hazelnut wrapped in drop and icing sugar. In Belgium, the definition of the “praline” describes a chocolate sweet, generally filled. Jean Neuhaus invented it. The house of Neuhaus was founded in 1857, and originally made pharmaceutical sweets, but evolved over the years into a pastry shop famous throughout the city. In 1912, Jean Neuhaus Jr. invented the first cold-filled chocolate sweet, which he named a “praline”. Three years later, he invented a new type of cardboard package, the familiar tuck-in end chocolate box. The company constantly developed new recipes for its pralines.<ref>http://www.belgium.be/eportal/application?languageParameter=en&pageid=contentPage&docId=28177</ref>

CapnPrep 15:04, 22 March 2007 (UTC)

[edit] First Paragraph

They should never be referred to as "Dulce de Leche over Nuts."

Where did this come from? Is someone trying to be funny? It doesn't get any hits at all on google excluding the same article. And anyways, caramel and dulce de leche are not the same thing, so what is the point of the comment? --Vlmastra 00:44, 6 July 2007 (UTC)

[edit] Pictures

Is it reallyt necessary to have 3 different pictures of the exact same pralines? —Preceding unsigned comment added by OGOL (talk • contribs) 15:23, 11 December 2007 (UTC) It does seem a little excessive. Perhaps we should also have apicture of "Pralines on the floor" and "Pralines on the back of a donkey" 81.76.40.196 (talk) —Preceding comment was added at 13:42, 22 December 2007 (UTC)