very distressing news re: a dessert favorite

This will affect a lot of Roadfooders and I am sorry to
break the news to you, but-----------in the chic Hamptons
Creme Brulee is no longer chic. The posh restaurants have
replaced it on the menu with new and more exciting dishes.

Yes CB your days in the sun are over----
Take your calories and get out ----- you are
all washed up on the beach.

A.M - There's some comfort in knowing it's a classic in NOLA and I feel pretty confident saying it will always be there for you...

Damn! And I just got my blow torch! Wonder what it will bring in a Garage Sale!

The day SEX becomes passe' is the day creme brulee and bread pudding become passe' !!

Cheers, John

John you are an old devil---I didn't know you knew
what the word meant any more. I meant brulee, of course.

Imagine the nerve of that bunch in the Hamptons trying
to do away with the leading dessert of Roadfooders. Next
thing you know it will be rice pudding.

Creme Brulee's response: I'll be back!

Ah, but one reason creme brule is passe is that anorexia is still hot in the Hamptons

GooD! We can reclaim it as home food now!

It's really just a simple custard with a crackling sugar crust. Give it a french name and sell it for $8 and suddenly it's chic.

I actually make it a lot at home because the kids love it and it's easy to make. It needs some fridge time to set, but thats easy enough. Just time management.

NYNM - Wasn't it Tom Wolfe who coined the phrase "social x-ray" for the anorexic chic?

War Toad - I'm totally in agreement with you - I started making caramel cup custard couple years ago, just as good as brulee without a torch.

No cream brulee? What will all the women have for dessert?

quote:

Originally posted by NYNM

Ah, but one reason creme brule is passe is that anorexia is still hot in the Hamptons

I think that has been going on for about 100 years, ever since one of the Astors said, "One can neither be too thin, nor too rich."

Pass the crème brûlée.

Just like knitting came roaring back into style, a few years back.

I dare say that molecular gastronomy and mixology is the next BIG thing, to hit the Hamptons.

It is wildly popular in NYC restaurants, and bars, and has been incorporated into the curriculum of FCI,, and other culinary schools. It will be deconstructed/reconstructed and freeze-dried before it ever reaches a plate.

I remember when colored peppercorns made everyone hot.

when I saw the low-fat soy version I knew it wouldn't be long.

quote:

Originally posted by Twinwillow

No cream brulee? What will all the women have for dessert?

Cherries Jubilee of course.

Yep, A 2 liter of Dr Pepper, A sack of Nacho Doritos, and a big ol' bowl of Creme Brulee garnished with some chopped Jalopenas for dipping the chips, and I am set for a Saturday afternoon of watching Tennis skirts flap in the breeze on TV !

Watching those things flapping in the breeze can only get you in trouble Mayor.
And, more and more of those things are flapping on thighs that look like offensive
linemen's----by the way you can flip stations and catch some real OL's playing
down and dirty football---------at 3:30 the Fighting Irish are about to start a
very promising season by whooping poor San Diego St.

quote:

Originally posted by the ancient mariner

Watching those things flapping in the breeze can only get you in trouble Mayor.
And, more and more of those things are flapping on thighs that look like offensive
linemen's----by the way you can flip stations and catch some real OL's playing
down and dirty football---------at 3:30 the Fighting Irish are about to start a
very promising season by whooping poor San Diego St.

The only ND game I'll watch this year will be on November 8th

WarToad


GooD! We can reclaim it as home food now!

It's really just a simple custard with a crackling sugar crust. Give it a french name and sell it for $8 and suddenly it's chic.

I actually make it a lot at home because the kids love it and it's easy to make. It needs some fridge time to set, but thats easy enough. Just time management.

 
Quit giving away the secret!
People are always SOOO IMPRESSED when you serve CB at a dinner party. Let them think it's hard to make, makes it easy for me.

Creme Brulee has never been a favorite of mine. I'm interested to see what the replacements will be