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

Well, maybe it was a frozen souffle. There are baked
souffles, there are cold souffles, and there are frozen
souffles. A frozen souffle might seem like ice cream
but it would have a *lot* more air in it. It would be
more like a cold souffle that had been frozen.

Kate