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.... what is a souffle?
We decided to go to dinner tonight so we wouldn't forget we had tickets to see Pippin at the local theater barn. Y'all know I hate to eat out, but I made the sacrifice. I got the onion soup, steak fries and a big salad. Ron got Thai shrimp. Everything was quite good, but, honestly, there had to be three huge potatoes worth of fries on the platter. Holy crow. Who could eat all that? 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. Play was excellent, what a cast. I'd originally seen it on Broadway, starring Ben Vereen. I was impressed at what a production they put on in this barn. nancy |
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On Sat, 30 Jul 2005 23:20:12 -0400, Nancy Young wrote:
> 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. I don't blame you... if it's not hot out of the oven; it's not a soufflé to me either. I don't know what the real definition is, but "cold soufflé" isn't part of my vernacular. |
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sf wrote:
> On Sat, 30 Jul 2005 23:20:12 -0400, Nancy Young wrote: > >> 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. > > I don't blame you... if it's not hot out of the oven; it's not a > soufflé to me either. I don't know what the real definition is, but > "cold soufflé" isn't part of my vernacular. I'd call it ice cream with Gran Manier sauce... but wait! Is it a "sauce"? Are we sure it wasn't topped with alfredo sauce? LOL Jill |
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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 |
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In article >,
"Nancy Young" > wrote: > ... what is a souffle? > > We decided to go to dinner tonight so we wouldn't > forget we had tickets to see Pippin at the local theater > barn. Y'all know I hate to eat out, but I made the > sacrifice. I got the onion soup, steak fries and a big > salad. Ron got Thai shrimp. Everything was quite good, > but, honestly, there had to be three huge potatoes worth > of fries on the platter. Holy crow. Who could eat all > that? > > 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. Nancy, according to my dictionary, one of the definitions of "souffle" is "any of various light dessert made of beat eggs" so if your dessert did include beat eggs, it could be reasonably classified as a souffle. Just out of curiosity, why did you have to go out to eat so you "wouldn't forget we had tickets?" Aren't the tickets and a note on your calendar enough of a reminder for you that you should see that play? I am glad you enjoyed your evening out, even if it involved dinner with a less than desirable dessert. I ended up staying home last night and working on a DVD slide show as part of a gift for a colleague. I attended a colleague's elaborate wedding a few weeks ago and I decided rather than doing what everyone else at work did and give the newlyweds money as a gift, I would shoot photos of the wedding and then give them a nice linen-bound photo album. I just put the finishing touches on the photo album in Apple's iPhoto '05 yesterday afternoon and finally uploaded it to Apple to be printed, then I remembered that the groom asked me for the photos on DVD, so I started to fiddle around with the iDVD '05 software, but I went to bed before I finished that part of this project. I ended up eating dinner last night at a mall food court while I waited for one of the wedding photos to be printed at a camera store. I also bought a nice frame, which I will give to the married couple with a photo of them in it, along with the photo book and the DVD in a few days. I spent almost the entire day yesterday working on this project, and I have to do it again for my sister's wedding which is coming up soon. |
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![]() 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. |
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On Sat, 30 Jul 2005 23:20:12 -0400, "Nancy Young"
> wrote: >... what is a souffle? > >We decided to go to dinner tonight so we wouldn't >forget we had tickets to see Pippin at the local theater >barn. Y'all know I hate to eat out, but I made the >sacrifice. I got the onion soup, steak fries and a big >salad. Ron got Thai shrimp. Everything was quite good, >but, honestly, there had to be three huge potatoes worth >of fries on the platter. Holy crow. Who could eat all >that? If they were really good, my mother could :> The rule is eat the fries before anything else while they are hot, then bring home whatever of the rest is too much! Speaking of fries, we ate at a local diner Friday evening and the fries were stunning, just perfect. Fortunately they were on someone else's plate so I could only sample. I hope that is their standard, not just a fluke. I'm glad to hear the play was great. Have you ever gone to Princeton for one? When I lived in NJ I saw "The Cherry Orchard" at PU. It was excellent. Sue(tm) Lead me not into temptation... I can find it myself! |
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![]() Nancy Young wrote: > ... what is a souffle? > > We decided to go to dinner tonight > > Here's where it got strange, we ordered a souffle with > Grand Marnier caramel sauce. > > 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. It's just that it's so common in American coozine that it's not thought of as such but nothing else is more representitive of a souffle than ice cream. souffl=E9 [soo-FLAY] A light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites. Souffl=E9s may be savory or sweet, hot or cold. Baked souffl=E9s are much more fragile than those that are chilled or frozen because the hot air entrapped in the souffl=E9 begins to escape (causing the mixture to deflate) as soon as the dish is removed from the oven. Savory souffl=E9s are usually served as a main dish, are almost always hot and can be made with a variety of ingredients including cheese, meat, fish or vegetables. Dessert souffl=E9s may be baked, chilled or frozen and are most often flavored with fruit purees, chocolate, lemon or LIQUEURS. Both sweet and savory souffl=E9s are often accompanied by a complementary sauce. Souffl=E9s are customarily baked in a classic souffl=E9 dish, which is round and has straight sides to facilitate the souffl=E9's rising. These special dishes are ovenproof and come in a variety of sizes ranging from 3 1/2-ounce (individual) to 2-quart. They're available in kitchenware shops and the housewares section of most department stores. Foil or parchment "collars" are sometimes wrapped around the outside of a souffl=E9 dish so that the top of the foil or paper rises about 2 inches above the rim of the dish. Such collars are used for cold dessert souffl=E9s so that the sides of the frozen or molded mixture are supported until they set. Once the collar is removed, the souffl=E9 stands tall and appears to "rise" out of the dish. =A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.=20 --- Sheldon |
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![]() "Margaret Suran" > wrote > Nancy, Perhaps you will go down in history as the first person to eat (or > not to eat) a FROZEN SOUFFLÉ. I could have lived without it. Two people fighting to hold it in place on the plate with spoons while trying fruitlessly to cut into it with a knife. Solid as a rock. Hey, I had ice cream at home ... and caramel sauce! (smile) And good thing I didn't have my heart set on the caramel sauce, three dots artfully displayed on the oh so triangular dish. Too fussy for me. And a rose by any other name, it was ice cream. nancy |
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![]() "Sheldon" > wrote in message oups.com... Nancy Young wrote: > ... what is a souffle? > It's just that it's so common in American coozine that it's not thought of as such but nothing else is more representitive of a souffle than ice cream. soufflé [soo-FLAY] A light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites. Soufflés may be savory or sweet, hot or cold. Baked soufflés are much more fragile than those that are chilled or frozen because the hot air entrapped in the soufflé begins to escape (causing the mixture to deflate) as soon as the dish is removed from the oven. Savory soufflés are usually served as a main dish, are almost always hot and can be made with a variety of ingredients including cheese, meat, fish or vegetables. Dessert soufflés may be baked, chilled or frozen and are most often flavored with fruit purees, chocolate, lemon or LIQUEURS. Both sweet and savory soufflés are often accompanied by a complementary sauce. Soufflés are customarily baked in a classic soufflé dish, which is round and has straight sides to facilitate the soufflé's rising. These special dishes are ovenproof and come in a variety of sizes ranging from 3 1/2-ounce (individual) to 2-quart. They're available in kitchenware shops and the housewares section of most department stores. Foil or parchment "collars" are sometimes wrapped around the outside of a soufflé dish so that the top of the foil or paper rises about 2 inches above the rim of the dish. Such collars are used for cold dessert soufflés so that the sides of the frozen or molded mixture are supported until they set. Once the collar is removed, the soufflé stands tall and appears to "rise" out of the dish. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. --- Sheldon Thanks, Sheldon. I never knew that. kili |
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Well, I'm going to have a souffle cone in about an hour,
I'll even put caramel sauce in it. nancy |
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On Sun, 31 Jul 2005 12:02:38 -0400, Nancy Young wrote:
> Well, I'm going to have a souffle cone in about an hour, > I'll even put caramel sauce in it. > LOL! Enjoy |
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![]() Nancy Young wrote: > Well, I'm going to have a souffle cone in about an hour, > I'll even put caramel sauce in it. A sugar cone, with coffee ice cream, and gotta have chocolate sprinkles. Sheldon |
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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 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0530-3, 07/29/2005 Tested on: 7/31/2005 3:59:17 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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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 ![]() |
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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 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0530-3, 07/29/2005 Tested on: 7/31/2005 7:14:13 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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On 1 Aug 2005 04:19:06 +0200, Wayne Boatwright wrote:
> On Sun 31 Jul 2005 06:53:47p, jmcquown wrote in rec.food.cooking: > > I routinely buy Stouffer's frozen spinach souffle. But I cook it before > > I eat it ![]() > > That's always been one of my favorites. Am I the only one who uses it to stuff mushrooms? |
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sf wrote:
> On 1 Aug 2005 04:19:06 +0200, Wayne Boatwright wrote: > >> On Sun 31 Jul 2005 06:53:47p, jmcquown wrote in rec.food.cooking: > >> > I routinely buy Stouffer's frozen spinach souffle. But I cook it >> before > I eat it ![]() >> >> That's always been one of my favorites. > > Am I the only one who uses it to stuff mushrooms? Never even thought about that! Excellent idea! Would be good baked in little tartlet (pastry) shells (not the same as 'patty shells') like mini-quiches, too. Maybe topped with some finely grated cheese. Jill |
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![]() "jmcquown" > wrote in message ... > sf wrote: >> Am I the only one who uses it to stuff mushrooms? > > Never even thought about that! Excellent idea! Would be good baked in > little tartlet (pastry) shells (not the same as 'patty shells') like > mini-quiches, too. Maybe topped with some finely grated cheese. Sounds delicious. Now, is it strictly something you would heat up in the oven, or is it okay for the microwave? I'll pick up some on my next shopping trip if so. nancy (gotta make a decision about the oven, already) |
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![]() "Nancy Young" > wrote in message ... > ... what is a souffle? Holy smokes you learn something every day. One would think however the menu would have said "frozen" or something like it. Dimitri soufflé [soo-FLAY] A light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites. Soufflés may be savory or sweet, hot or cold. Baked soufflés are much more fragile than those that are chilled or frozen because the hot air entrapped in the soufflé begins to escape (causing the mixture to deflate) as soon as the dish is removed from the oven. Savory soufflés are usually served as a main dish, are almost always hot and can be made with a variety of ingredients including cheese, meat, fish or vegetables. Dessert soufflés may be baked, chilled or frozen and are most often flavored with fruit purees, chocolate, lemon or LIQUEURS. Both sweet and savory soufflés are often accompanied by a complementary sauce. Soufflés are customarily baked in a classic soufflé dish, which is round and has straight sides to facilitate the soufflé's rising. These special dishes are ovenproof and come in a variety of sizes ranging from 3 1/2-ounce (individual) to 2-quart. They're available in kitchenware shops and the housewares section of most department stores. Foil or parchment "collars" are sometimes wrapped around the outside of a soufflé dish so that the top of the foil or paper rises about 2 inches above the rim of the dish. Such collars are used for cold dessert soufflés so that the sides of the frozen or molded mixture are supported until they set. Once the collar is removed, the soufflé stands tall and appears to "rise" out of the dish. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. |
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On Mon, 1 Aug 2005 09:25:02 -0500, jmcquown wrote:
> sf wrote: > > On 1 Aug 2005 04:19:06 +0200, Wayne Boatwright wrote: > > > >> On Sun 31 Jul 2005 06:53:47p, jmcquown wrote in rec.food.cooking: > > > >> > I routinely buy Stouffer's frozen spinach souffle. But I cook it > >> before > I eat it ![]() > >> > >> That's always been one of my favorites. > > > > Am I the only one who uses it to stuff mushrooms? > > Never even thought about that! Excellent idea! Would be good baked in > little tartlet (pastry) shells (not the same as 'patty shells') like > mini-quiches, too. Maybe topped with some finely grated cheese. > Not only do I know what tartlets are, I have the molds http://tinypic.com/9scx2c.jpg and yes - I've done that too. |
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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 |
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Margaret Suran wrote:
> > 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. There are plenty of recipes on the web for "frozen souffle". It is not a new thing. Over the years the term souffle has expanded to include cold and frozen souffles. It's a perfectly legitimate use. Kate |
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![]() "Kate Connally" > wrote > 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. Oh, no, this thing had *no* air in it. I'm serious. I've never seen ice cream like this, no air bubbles, nothing. SOLID. nancy |
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On Mon, 1 Aug 2005 09:25:02 -0500, "jmcquown" >
wrote: >sf wrote: >> On 1 Aug 2005 04:19:06 +0200, Wayne Boatwright wrote: >> >>> On Sun 31 Jul 2005 06:53:47p, jmcquown wrote in rec.food.cooking: >> >>> > I routinely buy Stouffer's frozen spinach souffle. But I cook it >>> before > I eat it ![]() >>> >>> That's always been one of my favorites. >> >> Am I the only one who uses it to stuff mushrooms? > >Never even thought about that! Excellent idea! Would be good baked in >little tartlet (pastry) shells (not the same as 'patty shells') like >mini-quiches, too. Maybe topped with some finely grated cheese. Stouffer's spinach souffle makes a delicous stuffed mushroom. I bet it would be good baked in those phyllo shells, too. Tara |
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Nancy Young wrote:
> "jmcquown" > wrote in message > ... >> sf wrote: > >>> Am I the only one who uses it to stuff mushrooms? >> >> Never even thought about that! Excellent idea! Would be good baked >> in little tartlet (pastry) shells (not the same as 'patty shells') >> like mini-quiches, too. Maybe topped with some finely grated cheese. > > Sounds delicious. Now, is it strictly something you would heat up in > the oven, or is it okay for the microwave? I'll pick up some on my > next shopping trip if so. > > nancy (gotta make a decision about the oven, already) The souffle itself is microwaveable. If you want to do mini-quiches the small tart shells (which you can buy frozen) would need to be baked. Jill |
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![]() "Tara" > wrote > On Mon, 1 Aug 2005 09:25:02 -0500, "jmcquown" > > wrote: > >>sf wrote: >>> On 1 Aug 2005 04:19:06 +0200, Wayne Boatwright wrote: >>> >>>> On Sun 31 Jul 2005 06:53:47p, jmcquown wrote in rec.food.cooking: >>> >>>> > I routinely buy Stouffer's frozen spinach souffle. But I cook it >>>> before > I eat it ![]() >>>> >>>> That's always been one of my favorites. >>> >>> Am I the only one who uses it to stuff mushrooms? >> >>Never even thought about that! Excellent idea! Would be good baked in >>little tartlet (pastry) shells (not the same as 'patty shells') like >>mini-quiches, too. Maybe topped with some finely grated cheese. > > Stouffer's spinach souffle makes a delicous stuffed mushroom. I bet > it would be good baked in those phyllo shells, too. Does Sandra Lee of Semi Homemade fame know about this??? nancy |
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Nancy Young wrote:
> "Tara" > wrote > >> On Mon, 1 Aug 2005 09:25:02 -0500, "jmcquown" >> > wrote: >> >>> sf wrote: >>>> On 1 Aug 2005 04:19:06 +0200, Wayne Boatwright wrote: >>>> >>>>> On Sun 31 Jul 2005 06:53:47p, jmcquown wrote in rec.food.cooking: >>>> >>>>> > I routinely buy Stouffer's frozen spinach souffle. But I cook >>>>> it before > I eat it ![]() >>>>> >>>>> That's always been one of my favorites. >>>> >>>> Am I the only one who uses it to stuff mushrooms? >>> >>> Never even thought about that! Excellent idea! Would be good >>> baked in little tartlet (pastry) shells (not the same as 'patty >>> shells') like mini-quiches, too. Maybe topped with some finely >>> grated cheese. >> >> Stouffer's spinach souffle makes a delicous stuffed mushroom. I bet >> it would be good baked in those phyllo shells, too. > > Does Sandra Lee of Semi Homemade fame know about this??? > > nancy Quick, contact her via email! (giggling) Jill |
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sf wrote:
> On Mon, 1 Aug 2005 09:25:02 -0500, jmcquown wrote: > >> sf wrote: >> > On 1 Aug 2005 04:19:06 +0200, Wayne Boatwright wrote: >> > >> >> On Sun 31 Jul 2005 06:53:47p, jmcquown wrote in >> rec.food.cooking: > >> >> > I routinely buy Stouffer's frozen spinach souffle. But I >> cook it >> before > I eat it ![]() >> >> >> >> That's always been one of my favorites. >> > >> > Am I the only one who uses it to stuff mushrooms? >> >> Never even thought about that! Excellent idea! Would be good >> baked in little tartlet (pastry) shells (not the same as 'patty >> shells') like mini-quiches, too. Maybe topped with some finely >> grated cheese. >> > Not only do I know what tartlets are, I have the molds > http://tinypic.com/9scx2c.jpg and yes - I've done that too. Oh yeah, you're one of those people who does crusts! LOL |
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![]() sf wrote: <snip> > Am I the only one who uses it to stuff mushrooms? Isn't that one of the serving suggestions on the side of the box (or the inside of the box)? |
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On Mon, 01 Aug 2005 22:32:22 GMT, Tara wrote:
> Stouffer's spinach souffle makes a delicous stuffed mushroom. I bet > it would be good baked in those phyllo shells, too. I'll go one better and wonder how it would do in an appetizer called Tiropita (triangle) which is strips of phyllo folded flag style around a filling. |
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On 1 Aug 2005 16:21:44 -0700, Kevin_Sheehy wrote:
> > sf wrote: > > <snip> > > > Am I the only one who uses it to stuff mushrooms? > > Isn't that one of the serving suggestions on the side of the box (or > the inside of the box)? LOL! I have no idea.... I'm not big on reading much more than cooking times, so you couldn't prove anything by me. |
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sf wrote:
> On 1 Aug 2005 16:21:44 -0700, Kevin_Sheehy wrote: > >> >> sf wrote: >> >> <snip> >> >> > Am I the only one who uses it to stuff mushrooms? >> >> Isn't that one of the serving suggestions on the side of the box (or >> the inside of the box)? > > LOL! I have no idea.... I'm not big on reading much more than cooking > times, so you couldn't prove anything by me. I hear ya, sf! Usually the "serving suggestions" are like, put it on a plate. Who bothers reading them? LOL Jill |
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![]() "Curly Sue" > wrote > I'm glad to hear the play was great. Have you ever gone to Princeton > for one? When I lived in NJ I saw "The Cherry Orchard" at PU. It > was excellent. Oh, no, I've only been to Princeton a few times, once for a graduation and into town for dinners with my sil a few times. The fact is, you can't get to Princeton from my house. Brutal. I could be at a Broadway production in the time it takes to get there, and I'm not really exaggerating all that much. nancy |
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In article >,
sf > wrote: > On 1 Aug 2005 04:19:06 +0200, Wayne Boatwright wrote: > > > On Sun 31 Jul 2005 06:53:47p, jmcquown wrote in rec.food.cooking: > > > > I routinely buy Stouffer's frozen spinach souffle. But I cook it before > > > I eat it ![]() > > > > That's always been one of my favorites. > > Am I the only one who uses it to stuff mushrooms? I use it to stuff chicken. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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