[Sca-cooks] OOP - Weird American food?

Maria Buchanan scarlettmb at sbcglobal.net
Thu Jul 17 21:40:22 PDT 2008


I put salt on melons.  It makes them taste sweeter.
Maria
--- Jane Boyko <jboyko at magma.ca> wrote:

> Mmmm, that sounds delish!!!
> > Many of the desserts were made in bombes - i'd
> only seen them on 
> > display when i was a kid - clearly they'd gone out
> of use in the US 
> > after WWII. So the bombe - a mold - would be lined
> with, oh, say, 
> > raspberry sherbet, then filled with, oh, say,
> strawberry ice cream 
> > (while they were still soft), then frozen. Served
> with chantilly 
> > (that's whipped cream) and a coulis of red
> fruit... This is an example 
> > - i do remember that at least one eaten by our
> crowd was very red 
> > fruity, but i really don't remember any of the
> others.
> >
> > It was so elegant and Edwardian. The place
> probably ceased to exist 
> > decades ago.
> >
> > But i'm not surprised that ice cream in a soda and
> pureed ice creams 
> > are not welcome with meals by the French.
> 
> What about Beaver Tails (deep fried pastry served
> with granulated sugar 
> and cinnamon) I know these have different names in
> other places.  We had 
> some visitors from Norway and introduced them this
> delicacy and they 
> were absolutely appalled at the volume of sugar on
> it.
> 
> I know many of my friends have issues when I make
> strawberry, or other 
> fruit perogies, and serve them with sour cream and a
> bit of salt.
> 
> My parents made bacon and strawberry jam sandwiches
> (toasted).
> 
> Marina
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