Escoffier -> Richard Olney -> Lydie Marshalloriginally posted by kirk wallace:
Michel Roux of la Gavroche? (Or his father and uncle, more accurately. )
On a quick study, you double the flour in the souffle base, bake it, take it out, drench in cream and cheese, and return to the oven to gratinate. The extra flour somehow assures it will rise again. (Thanks, Harold McGee.)originally posted by Jeff Grossman:
this is likely more structure than ooze
originally posted by Jeff Grossman:
Escoffier -> Richard Olney -> Lydie Marshalloriginally posted by kirk wallace:
Michel Roux of la Gavroche? (Or his father and uncle, more accurately. )
originally posted by Peter Creasey:
The dinner is down the road.
Harold McGee also mentioned that if you triple the amount of flour you will get "the famous pudding".originally posted by kirk wallace:
It seems this version uses Parmigano-Reggiano as the only cheese. I wonder why Escoffier put the "Suissesse" tag on it. And sometimes it has a tomato sauce?? Escoffier to Olneyoriginally posted by Jeff Grossman:
Escoffier -> Richard Olney -> Lydie Marshall
I think this is what happens when you cease to think of souffle as souffle and sponge cake as sponge cake but instead treat them merely as points along some magical Omelette Continuum.all very bizarre.
originally posted by Eric LeVine:
FendantI also would recommend a Chasselas, but please also remember that in the Northern part of the Valais the same grape is referred to as Fendant. I see several on Wine-Searcher in the US.
Very little Swiss wine (1-3% of annual production) is exported.
originally posted by Eric LeVine: FendantI also would recommend a Chasselas, but please also remember that in the Northern part of the Valais the same grape is referred to as Fendant. I see several on Wine-Searcher in the US.
Very little Swiss wine (1-3% of annual production) is exported.
I haven't tasted this one, either. My googling is not definitive: I see that the wine in general is typically made off-dry but this maker does not love that style. However, nothing definitive about this bottling.originally posted by Peter Creasey:
The number of bees was stipulated on other wines I've looked out but not on this one.
Googling suggests that bees aren't indicated on this bottling; however, it would likely fall into the 1 bee range, perhaps trending almost toward 2 bees.
I haven't tasted the wine.
All of this is why I'm asking the experts here for any opinions.
Do we still do that?originally posted by maureen:
Welcome, Eric (Disorderlies, please provide the official welcome!).
originally posted by Jeff Grossman:
Do we still do that?originally posted by maureen:
Welcome, Eric (Disorderlies, please provide the official welcome!).
originally posted by Jay Miller:
originally posted by Jeff Grossman:
Do we still do that?originally posted by maureen:
Welcome, Eric (Disorderlies, please provide the official welcome!).
Some of us never did.