tag:blogger.com,1999:blog-899608785980676024.post4853293062293361870..comments2023-06-28T10:50:39.238+01:00Comments on Ed Vogue's World: To Creme Brûlée or to not Creme BrûléeEd Voguehttp://www.blogger.com/profile/10123632389886053644noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-899608785980676024.post-89235983405422715602012-06-25T18:59:21.070+01:002012-06-25T18:59:21.070+01:00It's my very favourite......crunchy, yet silky...It's my very favourite......crunchy, yet silky.....hot, yet cold.....a conundrum brûlée if you will.Sahnoreply@blogger.comtag:blogger.com,1999:blog-899608785980676024.post-92138692726558297532012-06-18T19:05:04.426+01:002012-06-18T19:05:04.426+01:00To creme brûlée. Never thought about it that way b...To creme brûlée. Never thought about it that way before. Smut to be sure!Ed Voguehttps://www.blogger.com/profile/10123632389886053644noreply@blogger.comtag:blogger.com,1999:blog-899608785980676024.post-74576704444657616322012-06-18T19:03:53.492+01:002012-06-18T19:03:53.492+01:00Dear Anonymous
Thank you for taking the time to c...Dear Anonymous<br /><br />Thank you for taking the time to comment on my post. I am trully sorry that your family believe dessert is in those annoying Italian biscuits so wrapped in foil served with coffee. <br />Your description regarding the Creme Brûlée is a fine one and nearly had me buying one in the supermarket, but truth be told I would still have been disappointed. It doesn't change that fact that it is custard and burnt sugar. <br />I feel that you have been a little hard on the cheesecake. It is the king of desserts especially when served in New York with a fruit compot dribbling down its edge. I challenge you not to salivate at the thought. <br />As for trifle. Well let that be the subject of another post. Don't get me started.Ed Voguehttps://www.blogger.com/profile/10123632389886053644noreply@blogger.comtag:blogger.com,1999:blog-899608785980676024.post-32997515236527341562012-06-18T12:43:45.728+01:002012-06-18T12:43:45.728+01:00Mmmm French sounding name makes it a non-starter (...Mmmm French sounding name makes it a non-starter (excuse the pun) straight away :-))Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-899608785980676024.post-25082198141612239602012-06-18T09:35:45.350+01:002012-06-18T09:35:45.350+01:00Ed Vogue, I appreciate this the first post about d...Ed Vogue, I appreciate this the first post about dessert - I think you have found a nice niche as you are clearly a connoisseur - and I hear your pain when going to dinner with people who like savoury stuff (believe me, I married into a family who think dessert is the small biscuit you get with coffee). However, I have to take some umbrage about your (mis)-treatment of the creme brûlée. <br /><br />The creme brûlée is a fine, fine dessert - "it's just burnt sugar covering warm custard"?! Ummmm yes and that is exactly why it is unbelievably delicious. The beautiful combination of crunchy bitter sweet sugar breaking into the soft, warm luxuriously creamy custard with hints of vanilla... unbeatable. Cheesecake - that is just a bunch of cloying fatty cream on broken ginger nuts... there is no finesse, there is no skill in a cheesecake.<br /><br />I am looking forward to your treatise on trifle... "it's just a bunch of fruit and sponge, with custard and cream" - yeah and that is why it is the best dessert ever invented.Anonymousnoreply@blogger.com