[Sca-cooks] OOP - Weird American food?
scarlettmb at sbcglobal.net
Thu Jul 17 21:40:22 PDT 2008
I put salt on melons. It makes them taste sweeter.
--- 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
> > 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
> 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
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