.... 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

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.

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

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

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.

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.

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!

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

"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

"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

Well, I'm going to have a souffle cone in about an hour,
I'll even put caramel sauce in it.

nancy

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

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

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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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

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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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?

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

"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)

"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.

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.

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

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

"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

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

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

"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

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

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

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)?

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.

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.

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

"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

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

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