On Sun 31 Jul 2005 06:53:47p, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> 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.
>>>>
>>>> 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.
>>>>
>>>> --Lia
>>>>
>>>
>>> Nancy, Perhaps you will go down in history as the first person to eat
>>> (or not to eat) a FROZEN SOUFFLÉ.
>>
> I routinely buy Stouffer's frozen spinach souffle. But I cook it before
> I eat it

That's always been one of my favorites. I spent most of my life in
Cleveland, the home of Souffer's and Vernon Stouffer, the founder. At one
time we had numerous Stoffer restaurants scattered around the city,
including th obligatory "Top of" the Town restaurant. There were a number
"Top of" restaurants around the country, including Top of the Triangle in
Pittsburgh, and IIRC, Top of the Sixes in NYC. The style of the Cleveland
restaurants varied from very homey to steak house, to specialty seafood,
to the rather classy Top of the Town, but one thing they all had on the
menu was the spinach souffle. At one time the Stouffer's Pier W restaurant
had the best fresh seafood buffet on Sundays that one could imagine. One
of their most popular desserts was an "upside down" apple pie, where
walnuts, brown sugar, and butter were put in the pie pan before the bottom
pastry. The rest of the pie was traditional. When it was baked and cooled
slightly, the entire pie was turned upside down onto a platter for cutting
and serving. It was always served slightly warm with a warm bourbon sauce.

Thanks, Jill, for evoking some fond memories.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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