Comments on: Assumed Origins http://www.tastingmenu.com/2009/01/03/assumed-origins/ Focused on food. Wed, 10 Mar 2010 22:50:47 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Carley http://www.tastingmenu.com/2009/01/03/assumed-origins/comment-page-1/#comment-5829 Carley Wed, 07 Jan 2009 02:19:37 +0000 http://www.tastingmenu.com/?p=718#comment-5829 Oh... ok... how about cognac crème brulee? Is that even possible? Cognac crème brulee with candied kumquats and pistachios???? Ok???? *explodes* Oh… ok… how about cognac crème brulee? Is that even possible? Cognac crème brulee with candied kumquats and pistachios???? Ok???? *explodes*

]]> By: Carley http://www.tastingmenu.com/2009/01/03/assumed-origins/comment-page-1/#comment-5828 Carley Wed, 07 Jan 2009 02:17:15 +0000 http://www.tastingmenu.com/?p=718#comment-5828 The best part of crème brulee is totally the brulee. Crispy, crunchy, sweet delicious brulee. The best I ever had was at a restaurant in Rotterdam, NE De Twaalf Hausen. They had the most delicious prix fix in town (all local & wild game, fois gras, boar, currants & the likes) which was concluded with a dessert trio: Pistachio ice cream with brownie, quince sorbet and a crème brulee that was served in the most shallow ramekin I’ve ever seen. The crème, that was probably 10mm thick, was deliciously vanilla flavored with candied orange zest, but it was the proportion, far more brulee than crème, that made it perfection. The cognac was an added bonus. The best part of crème brulee is totally the brulee. Crispy, crunchy, sweet delicious brulee. The best I ever had was at a restaurant in Rotterdam, NE De Twaalf Hausen. They had the most delicious prix fix in town (all local & wild game, fois gras, boar, currants & the likes) which was concluded with a dessert trio: Pistachio ice cream with brownie, quince sorbet and a crème brulee that was served in the most shallow ramekin I’ve ever seen. The crème, that was probably 10mm thick, was deliciously vanilla flavored with candied orange zest, but it was the proportion, far more brulee than crème, that made it perfection. The cognac was an added bonus.

]]> By: Kirsten http://www.tastingmenu.com/2009/01/03/assumed-origins/comment-page-1/#comment-5825 Kirsten Mon, 05 Jan 2009 22:59:24 +0000 http://www.tastingmenu.com/?p=718#comment-5825 Dana, good to see you writing again!! You should be pleased to know that this post is now the 4th hit when Creme brulee origin is googled! And I have no doubt that your own interpretation will be delightful. Dana, good to see you writing again!!

You should be pleased to know that this post is now the 4th hit when Creme brulee origin is googled! And I have no doubt that your own interpretation will be delightful.

]]> By: Loving Annie http://www.tastingmenu.com/2009/01/03/assumed-origins/comment-page-1/#comment-5817 Loving Annie Mon, 05 Jan 2009 02:38:56 +0000 http://www.tastingmenu.com/?p=718#comment-5817 I had an outstanding creme brulee with fresh raspberries and carmelized banana slices recently at Roy's at The Inn at Spanish Bay in Pebble Beach, California. It was superb. I don't really care if it is was made with classic techniques (meaning plain) or not - I care that it tastes so yummy I'm still thinking about it a week later :) Happy New Year 2009 and many delicious desserts ahead ! Genuinely, Loving Annie I had an outstanding creme brulee with fresh raspberries and carmelized banana slices recently at Roy’s at The Inn at Spanish Bay in Pebble Beach, California.

It was superb.

I don’t really care if it is was made with classic techniques (meaning plain) or not – I care that it tastes so yummy I’m still thinking about it a week later :)

Happy New Year 2009 and many delicious desserts ahead !

Genuinely,
Loving Annie

]]> By: German Baker http://www.tastingmenu.com/2009/01/03/assumed-origins/comment-page-1/#comment-5813 German Baker Sun, 04 Jan 2009 13:07:48 +0000 http://www.tastingmenu.com/?p=718#comment-5813 When I have read this, I had a good Idea: At next Weekend I will serve a dessert for my guests named "Variations of Creme brulee"! When I have read this, I had a good Idea: At next Weekend I will serve a dessert for my guests named “Variations of Creme brulee”!

]]> By: dana http://www.tastingmenu.com/2009/01/03/assumed-origins/comment-page-1/#comment-5811 dana Sun, 04 Jan 2009 02:59:56 +0000 http://www.tastingmenu.com/?p=718#comment-5811 Steve- I agree with you completely about the high instance of too sweet custards. Unfortunately creme brulee's are one of those desserts that seemingly every restaurant will throw on a menu, particularly in the absence of a dedicated pastry professional, thus an unfortunate percentage of creme brulee's end up being, well, sub par. And with such a simplistic dessert, every flaw shows. Erik- Goodness, they would compete! I meant the statement to be an either/or list, not a combination. Steve- I agree with you completely about the high instance of too sweet custards. Unfortunately creme brulee’s are one of those desserts that seemingly every restaurant will throw on a menu, particularly in the absence of a dedicated pastry professional, thus an unfortunate percentage of creme brulee’s end up being, well, sub par. And with such a simplistic dessert, every flaw shows.

Erik- Goodness, they would compete! I meant the statement to be an either/or list, not a combination.

]]> By: Erik http://www.tastingmenu.com/2009/01/03/assumed-origins/comment-page-1/#comment-5810 Erik Sun, 04 Jan 2009 02:18:48 +0000 http://www.tastingmenu.com/?p=718#comment-5810 Yum, I'd like to try the real "classical" creme brulee...though that does sound like a lot of competing flavors Yum, I’d like to try the real “classical” creme brulee…though that does sound like a lot of competing flavors

]]> By: Steve http://www.tastingmenu.com/2009/01/03/assumed-origins/comment-page-1/#comment-5807 Steve Sat, 03 Jan 2009 17:23:19 +0000 http://www.tastingmenu.com/?p=718#comment-5807 The debate over the origins of creme brulee (or whether it should receive an accompanying cookie) are much less important than how it tastes. I find (as a diner, but not a chef) that creme brulee's typically yellow custard is far too sweet and the petrified crusts contribute little in taste or texture. I offer up as a counterpoint the best creme brulee I've ever had, which was at Astier, a neighborhood bistro in Paris. (infinitefress.blogspot.com/2007/05/astier.html) The custard in Astier's version was brown and had a muted sweetness. The top layer of crispy sugar was very thin and the spoon easily penetrated it. Broken into pieces, it provided additional sweetness and texture to the custard. The debate over the origins of creme brulee (or whether it should receive an accompanying cookie) are much less important than how it tastes. I find (as a diner, but not a chef) that creme brulee’s typically yellow custard is far too sweet and the petrified crusts contribute little in taste or texture. I offer up as a counterpoint the best creme brulee I’ve ever had, which was at Astier, a neighborhood bistro in Paris. (infinitefress.blogspot.com/2007/05/astier.html)

The custard in Astier’s version was brown and had a muted sweetness. The top layer of crispy sugar was very thin and the spoon easily penetrated it. Broken into pieces, it provided additional sweetness and texture to the custard.

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