Author Topic: La Nouvelle Cuisine Thread  (Read 98950 times)

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Offline MartyS (Gromit)

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Re: La Nouvelle Cuisine Thread
« Reply #990 on: January 15, 2018, 08:41:07 AM »
Just occurred to me that strawberries are red, why to they make strawberry ice cream pink?  I guess they figure blood colored ice cream wouldn't sell?  ;D 

Trying to think if there is anything pink I eat, I haven't have ham or bologna in years, nothing else I eat is that color, at least not after cooking it.
When you make a milkshake (And I assume, Ice Cream) with real strawberries, the Strawberry seeps into the milk and it comes out pink. It's actually not the product of artificial coloring. (At least, not when it's made naturally.)

I figured the natural color would be diluted red = pink, but you would think companies that make ice cream would add color to make it look redder.  Like they do with a lot of other foods to trick you into thinking they added more of something instead of just enough to get the taste.  I guess people have been mixing strawberries and cream for so long even the first company that made ice cream went with that color and it stuck.


Offline Imrahil

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Re: La Nouvelle Cuisine Thread
« Reply #991 on: January 15, 2018, 07:25:54 PM »
The high fat content of ice cream might make it difficult to get a deep red color without some serious weapons-grade food coloring.


Offline MartyS (Gromit)

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Re: La Nouvelle Cuisine Thread
« Reply #992 on: January 15, 2018, 10:50:23 PM »
The high fat content of ice cream might make it difficult to get a deep red color without some serious weapons-grade food coloring.

Nope, standard food coloring is insanely powerful.  We used to have bottles of the standard colors in power form at work, to make the equivalent of those drops you buy at the supermarket would only take a small speck of powder in a beaker of water, a quarter teaspoon of the stuff would make color so strong any drops that spilled would take forever to clean up.

On another note, I love salads from Wawa, but once or twice a year one has me on the toilet all night, this is one of those times......


Online The Lurker

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Re: La Nouvelle Cuisine Thread
« Reply #993 on: January 21, 2018, 05:17:22 PM »


Online RVR II

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Re: La Nouvelle Cuisine Thread
« Reply #994 on: January 26, 2018, 12:56:29 AM »
So I tried Taco Bell's Nacho Fries selection yesterday and I was rather impressed with them..
<a href="https://www.youtube.com/v/7T-KtIEcqq4" target="_blank" class="new_win">https://www.youtube.com/v/7T-KtIEcqq4</a>


Offline Variety of Cells

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Re: La Nouvelle Cuisine Thread
« Reply #995 on: January 26, 2018, 03:37:51 PM »
On the last TV show I worked on they would have cannel├ęs at breakfast once a week.  They were delicious, I was in love.  Took me forever to figure out what they were called because I kept hearing 'cannoli' when I would ask the caterer.

They are amazing little custardy pastries that I couldn't get enough of.  Well my sister in law bought me a recipe book and a silicon mold so I can make my own, which was awful nice of her.  I've made 3 batches so far, the last one being the best because even though the recipe calls for egg yolks, I mixed it up in my head and put in egg whites the first two times. 



Supposedly a true master can get the tops brown too, but I can't figure out how.  They still taste great regardless. 


Offline Kete

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Re: La Nouvelle Cuisine Thread
« Reply #996 on: January 26, 2018, 05:39:33 PM »
There's nothing like discovering something, figuring out how to make it, and loving the results. Good job!


Offline MartyS (Gromit)

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Re: La Nouvelle Cuisine Thread
« Reply #997 on: January 26, 2018, 06:01:25 PM »
Supposedly a true master can get the tops brown too, but I can't figure out how.  They still taste great regardless.

Usually the trick is to use something like this butane torch:

https://www.amazon.com/AMRIU-GF-851-Micro-Butane-Lighter/dp/B073MDYM89/


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Re: La Nouvelle Cuisine Thread
« Reply #998 on: February 12, 2018, 06:57:32 AM »


Offline Pak-Man

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Re: La Nouvelle Cuisine Thread
« Reply #999 on: February 12, 2018, 07:14:59 AM »
I wouldn't knock it 'til I've tried it. Not in a hurry to try it, though.


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Re: La Nouvelle Cuisine Thread
« Reply #1000 on: February 12, 2018, 07:22:56 AM »
Well if you won't knock it, I'm sorry but I will. I despise both bananas and sardines so to me that entree is the dietary equivalent of hell on Earth.


Offline Kete

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Re: La Nouvelle Cuisine Thread
« Reply #1001 on: February 13, 2018, 05:52:43 AM »
"Serve with mayonnaise"


Offline MartyS (Gromit)

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Re: La Nouvelle Cuisine Thread
« Reply #1002 on: February 13, 2018, 08:26:53 AM »
"Serve with mayonnaise"

That also struck me as funny, like this is the perfect side dish when eating a bowl of mayo....


Offline Pak-Man

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Re: La Nouvelle Cuisine Thread
« Reply #1003 on: February 13, 2018, 09:28:56 AM »
I know that Mayo + Fish = Deliciosity. Bananas are an unknown...


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Re: La Nouvelle Cuisine Thread
« Reply #1004 on: February 13, 2018, 04:51:21 PM »
Just give me some rice pudding or creme brulee or a cherry dipped vanilla ice cream cone for desert and I'm happy.