SC - Lemon Curd - OP
Groulx, Michelle
MGroulx at NRCan.gc.ca
Thu Oct 22 10:58:01 PDT 1998
Christianna said...
Ok, I'm going to admit to my current breakfast passion:
Philadelphia
Soft Spread Cream Cheese, *Cheesecake* flavor, spread on toast,
topped
with Lemon Curd. Oh, my God.
I have seen this stuff before done up in tart shells, and now I know
what
to call it. What's so bad about adding food coloring? The MA cooks
would have used parsley juice for the same reason. I wonder what
that
would do to the taste?
I am not fond of adding anything that doesn't affect the flavour of a dish.
I agree that esthetics are vastly important, but am leery of anything that I
have to break into syllables to pronounce when I am reading ingreds. OTOH,
it could be that I have been around since the days of the No.1 (?) Red Dye
thingy and was taught that food dyes were a bad thing.
Btw, your breakfast passion sounds pretty good. I have a bagel with cream
cheese and strawberry jam every morning Monday to Friday here at work. Kinda
like comfort food.
Micaylah
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