On Sun 31 Jul 2005 06:36:11a, Margaret Suran wrote in rec.food.cooking:
>
>
> Julia Altshuler wrote:
>> Nancy Young wrote:
>>
>>> ... what is a souffle?
>>
>>
>>> Here's where it got strange, we ordered a souffle with
>>> Grand Marnier caramel sauce. Sounded good to me.
>>>
>>> Okay, a mold of frozen solid ice cream is *not* a souffle, unless it's
>>> been too long since I had one. Didn't bother asking the bartender if
>>> that was the right dessert, I wasn't all that hungry anyway, but geez.
>>> Maybe I'm wrong. Out of the souffle loop, like that.
>>
>>
>>
>> There are many recipes for souffle. You might like souffle, or you
>> might not. The souffle might be made well, and it might not. It might
>> come to the table in a glory of height, or it might have deflated, but
>> the definition of souffle always involves air whipped into egg whites
>> which expand in the oven. I know that words change meaning over time,
>> but that doesn't mean they have no definition at all. When an
>> advertiser calls one item (ice cream) something else (souffle) for the
>> purpose of deceiving the customer, that's still lying, not the meanings
>> of words evolving over time.
>>
>>
>> Did you call the "error" to the attention of the waiter so he could
>> bring you what you ordered, refund your money and apologize? I suspect
>> you were enjoying the play so much that you didn't bother, but I think
>> it is important to do so. When enough people complain, the management
>> will get the idea that ice cream is not souffle and stop increasing
>> their sales by misrepresenting the menu.
>>
>>
>> I there's a part of the country where people routinely do call ice
>> cream souffle, it is news to me, and I'm glad to be corrected.
>>
>>
>> --Lia
>>
>
> Nancy, Perhaps you will go down in history as the first person to eat
> (or not to eat) a FROZEN SOUFFLÉ.
While not traditional soufflés by any means, cold and frozen "soufflés"
became quite popular in the 1950s. IIRC, cold soufflés came first, and
were fluffy and light due to beaten egg whites and whipped cream, and firm
enough for serving due to unflavored gelatin. A high greaseproof paper
collar was fitted around the dish before the filling was added, then
chilled. The fillings were often like that of a chiffon pie.
Frozen soufflés really meet none of the characteristics of any kind of
soufflé, save the fact that they are molded in a soufflé dish and extended
above the dish by the same method as above. They are usually neither
fluffy nor light.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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