Talk:Ladyfinger (biscuit)

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What's the difference between Lady Finger biscuits and Langues de Chat? Or are they essentially the same thing? If so, the article needs to reflect the alternate name. (Langue de Chat is in fairly common use in English, despite obviously being French for "Cat's Tongue".) DWaterson 21:44, 4 July 2006 (UTC)[reply]

Well, if Langues de Chat (which I've never heard of) are the same thing as Katzenzungen in Germany, then they're made of chocolate, while ladyfingers are made of a flour-based cookie dough. —An gr 13:26, 2 February 2007 (UTC)[reply]

I saw some Langues de Chat in a delicatessen yesterday and had a look at the recipe. These were made by the French biscuit maker LU ([1], although they aren't on that website). Essentially, Langues de Chat appear to be quite a light and crispy cake, like a small, thin, plain, oblong-shaped Madeira cake but with a crispier outside [2], where as Lady Fingers seem to be dryer, harder, sweeter and sugarier. Fairly similar though. They don't appear to be anything like Katzenzungen, however. DWaterson 20:52, 4 February 2007 (UTC)[reply]

Where did the name "Lady Finger" come from? 68.5.100.14 (talk) 05:55, 5 January 2009 (UTC)[reply]

For that matter, it's not clear from the article if "ladyfinger" is a regional North American term for a certain foodstuff that has other names in the rest of the world, or a global standard name that has regional derivations in lesser countries. Which is it? -Ashley Pomeroy (talk) 18:25, 20 April 2010 (UTC)[reply]

I'm South African and I've never heard these things called anything other than finger biscuits, and I've certainly never heard them called boudoir biscuits. — Preceding unsigned comment added by 105.237.8.111 (talk) 13:30, 31 October 2014 (UTC)[reply]

(Moved comment above - please leave new comments at the bottom of a talk page section, not the top.) Timothy Titus ^{Talk To TT} 10:53, 26 May 2018 (UTC)[reply]

genoise?

I changed the description in the intro to the article from "génoise cakes" to "sponge cakes." Most ladyfinger recipes use a biscuit-type batter (where the egg yolks and whites are beaten separately, then folded together) rather than a genoise-type batter (where the yolks and whites are beaten together, with butter usually added). Flo Braker is the only cookbook author I know of who uses genoise batter. Since there was no source named, I thought the more generic "sponge cake" would be more appropriate. Patrick Colvin (talk) 03:41, 22 July 2010 (UTC)[reply]

Talk:Ladyfinger (biscuit)

genoise?

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