Heading to a wine dinner with a French theme. I have been given the task of bringing wine for chocolate creme brule. Not sure what to bring, but I know it has to be French. Steak frites is the main, pate and olive for starters and salad. Cheese course also. Thanks.
Original Post
quote:
Originally posted by Board-O:
Why would anybody ruin creme brule by adding chocolate to it?

Although I do believe the classic vanilla is the best, I have had some amazing "flavored" creme brulees, coconut and pumpkin being the best. I have had chocolate but the chocoloate changes the texture. I would rather go with a chocolate flan the a chocolate brulee.
quote:
Originally posted by Board-O:
Why would anybody ruin creme brule by adding chocolate to it?


One of the best creme brule's I've ever had was hazelnut served at Il Girdino in Montalcino. My girlfriend is a creme brule expert/snob (at least I think so!) and even she admitted it was damn good.

As far
greggold,

(if you haven't been scared away), lots of good sweet wines will be fine. Heck, grab a Sauternes or a Tokaji (your Local Wine Shop can direct you to some reasonably priced options). And, while I love a good traditional creme brulée, chocolate is never a bad addition to any dessert. Hope you have a great time!
quote:
Originally posted by indybob:
chocolate is never a bad addition to any dessert.


An absolute statement like that is ridiculous. Chocolate, which I love, ruins a top notch cheesecake, as well as a creme brule. Tell me how great it would be to add chocolate to lemon mousse or to tapioca cooked in wine, or to many other desserts that rely on delicacy. Roll Eyes
quote:
Originally posted by Board-O:
Why would anybody ruin creme brule by adding chocolate to it?

Agreed. I've tried many flavoured creme brulees and have always been disappointed.
Don't mess with a winning combination. With a nice Sauternes, of course.

If you held K Q J 10 and 9 of spades would you give up the 9 in the hope of getting the Ace?
Didn't think so.
quote:
Originally posted by Board-O:
An absolute statement like that is ridiculous. Chocolate, which I love, ruins a top notch cheesecake, as well as a creme brule.
Roll Eyes Roll Eyes


I don't know why I'm legitimizing my tastes to you, but for me, chocolate doesn't ruin any dessert. With your precious tapioca/wine; I find tapioca kind of nasty, so if I ever try yours, I'll be sure to bring a can of hershey's to dump in there to help it out. But, key lime pie with some chocolate sauce? Mmmmm. With "top notch" NY cheesecake? Mmmmm. I tried it once with jello??? Sure, it wasn't the best, but it certainly wasn't bad.

I know many of you hard-core food snobs will disagree <cough> Board-O <cough>, but I can't envision a scenario where I'd toss a good dessert, just because quality chocolate was added. (here's where mwg would add the tongue sticking out emoticon),

A lot of it depends on how you define "bad" doesn't it, and most importantly, everybody has different tastes.

To spin humor from The Onion, I'm like an alcoholic, but for chocolate!
Bob, this is one time where I'm going to have to disagree with you. While you may enjoy the taste of chocolate with most desserts, just adding any ingredient to a pastry/confection recipe is going to throw off the balance of a recipe. If the maker does not calculate the fats of the chocolate, new liquid content and sugar percentage, you can end up with something that is off in texture, taste and cooking time.

That's why it drives me mad when people say, "oh just substitute applesauce for butter" or something equally insane.
quote:
Originally posted by indybob:
quote:
Originally posted by Board-O:
I and others have given sufficient examples.




Given sufficient examples of how my taste buds are wrong, and how you know everything about what anybody else might like to eat??? Do you have any idea how pompous you are? You really don't have a clue do you? (How's that for an absolute?)

Your credibility in the chocolate debate took a huge blow when you mention chocolate, and I assume you meant dark, and key lime in the same dessert. The two flavors in NO WAY will EVER compliment each other !
quote:
Originally posted by indybob:
quote:
Originally posted by Board-O:
I and others have given sufficient examples.




Given sufficient examples of how my taste buds are wrong, and how you know everything about what anybody else might like to eat??? Do you have any idea how pompous you are? You really don't have a clue do you? (How's that for an absolute?)


It's not an absolute. It's simple defensive posturing.
quote:
Originally posted by inky:
quote:
Originally posted by indybob:
quote:
Originally posted by Board-O:
I and others have given sufficient examples.




Given sufficient examples of how my taste buds are wrong, and how you know everything about what anybody else might like to eat??? Do you have any idea how pompous you are? You really don't have a clue do you? (How's that for an absolute?)

Your credibility in the chocolate debate took a huge blow when you mention chocolate, and I assume you meant dark, and key lime in the same dessert. The two flavors in NO WAY will EVER compliment each other !


Roll Eyes

Oh no, I'm not credible in the chocolate debate. Boo hoo. I haven't tried them, but please give these folks a call and tell them they don't have a clue, please tell me how it goes: Clicky, and Clicky.

Geez, some of you people kill me sometimes. I've been having a fun time showing this thread to folks at work, and having to defend why I have almost 3,000 posts on a board with such blowhards. Don't worry, I pointed out that there are only a few of you out there. Cool
quote:
Originally posted by indybob:
quote:
Originally posted by inky:
quote:
Originally posted by indybob:
quote:
Originally posted by Board-O:
I and others have given sufficient examples.




Given sufficient examples of how my taste buds are wrong, and how you know everything about what anybody else might like to eat??? Do you have any idea how pompous you are? You really don't have a clue do you? (How's that for an absolute?)

Your credibility in the chocolate debate took a huge blow when you mention chocolate, and I assume you meant dark, and key lime in the same dessert. The two flavors in NO WAY will EVER compliment each other !


Roll Eyes

Oh no, I'm not credible in the chocolate debate. Boo hoo. I haven't tried them, but please give these folks a call and tell them they don't have a clue, please tell me how it goes: Clicky, and Clicky.

Geez, some of you people kill me sometimes. I've been having a fun time showing this thread to folks at work, and having to defend why I have almost 3,000 posts on a board with such blowhards. Don't worry, I pointed out that there are only a few of you out there. Cool

You are such a bonehead sometimes. Have you ever had either of these products ? As for the Godiva truffle, this is NOT key lime pie or anything close. chocolate dipped key lime popsicles...mmmmmmmmm, puke ! My family lived in the keys for 7 years and I spent a lot of time there (on vacations and in between semesters), I never saw any locals, or tourists for that matter, huffin down a chocolate covered key lime pie thing. As Board-O said, anybody can attempt to market anything, say they are great, but does that mean they are ? Do you believe in reality TV shows ?

As far as your 3000 posts, you and Mpls make a lot of meaningless posts to accumulate the numbers, "Thanks for the note" or "I'll have to try that", etc.

Oh, and this is nothing personal, but when people make constructive replies to what you post and you attack, people will tend to attack back...
Inky,

You ask some good questions, so let me take them one at a time.

You are such a bonehead sometimes. Have you ever had either of these products? Boneheads generally can't read well. Read again, I never said I had eaten either product.

Do I believe in reality TV shows? Of course! There are plenty of them!

3,000 posts??? Thanks for the note! I'll have to try that! (side note to W+A, you've met me, I swear I'm not mwg!)

Chilepepper/Inky, you'd better get on a plane and fly on up to Indy. Tomorrow morning, I'm gonna head on over to the local super (Whole Foods in Nora), and buy up every key lime I can get my hands on. If they don't have them there, I'm heading next door to the Marsh.

I have the afternoon off, so I'm gonna make up a big giant key lime pie, and I'm getting some Valrhona 70%, no check that, some Ghirardelli Flickettes, melt them up and drizzle them all over the top. And, what's worse, I'll take the whole shebang into the office on Friday to corrupt my workmates.

The clock is ticking, you have about 13 hours to get up there. I MUST BE GOING CRAZY, STOP ME BEFORE IT'S TOO LATE!!!
quote:
Originally posted by indybob:
It matters not one bit what you've accumulated in your time here on earth, I'm just sorry that you have such a bitter, closed minded life Board-O.

You confuse bitterness with an intolerance for the intellectually challenged. Closed-minded? No. Just aware that certain things are poor options, like putting chocolate on everything. People with no palates do those kind of things. Delicacy is a concept with which you are decidedly unfamiliar.
quote:
Originally posted by Board-O:
quote:
Originally posted by indybob:
It matters not one bit what you've accumulated in your time here on earth, I'm just sorry that you have such a bitter, closed minded life Board-O.

You confuse bitterness with an intolerance for the intellectually challenged. Closed-minded? No. Just aware that certain things are poor options, like putting chocolate on everything. People with no palates do those kind of things. Delicacy is a concept with which you are decidedly unfamiliar.


You're right! Now where's that Mollydooker!

Een, incoming.
quote:
Originally posted by indybob:
Inky,

You ask some good questions, so let me take them one at a time.

You are such a bonehead sometimes. Have you ever had either of these products? Boneheads generally can't read well. Read again, I never said I had eaten either product.

Do I believe in reality TV shows? Of course! There are plenty of them!

3,000 posts??? Thanks for the note! I'll have to try that! (side note to W+A, you've met me, I swear I'm not mwg!)

Chilepepper/Inky, you'd better get on a plane and fly on up to Indy. Tomorrow morning, I'm gonna head on over to the local super (Whole Foods in Nora), and buy up every key lime I can get my hands on. If they don't have them there, I'm heading next door to the Marsh.

I have the afternoon off, so I'm gonna make up a big giant key lime pie, and I'm getting some Valrhona 70%, no check that, some Ghirardelli Flickettes, melt them up and drizzle them all over the top. And, what's worse, I'll take the whole shebang into the office on Friday to corrupt my workmates.

The clock is ticking, you have about 13 hours to get up there. I MUST BE GOING CRAZY, STOP ME BEFORE IT'S TOO LATE!!!


To respond, in no particular order:

You opened the door for the 3000 posts.

Please don't go to whole foods to get your Mexican grown key limes, instead, please fly down here to South Fla and I will personally deliver to you some local grown, tree ripe, yellow key limes. By the way, did you know ripe key limes should be yellow, not those rock hard green things in a mesh bag (or taken out of the bag and sold bulk, that you get at whole foods) ?

If you are a chocolate man, please stick with the Valrhona, or even better, a limited production Scharffenberger.

Oh, and who is mwg?
Inky,

Deal. I didn't know key lime truism. Seriously, I'll have to try the real thing sometime.

Mpls=mwg.

But, I respectfully disagree, Scherffenberger is delicious, but I think their semi and bitter offerings have a "just over the edge" roasted quality to it, and there's a graininess, that doesn't approach the smoothness of V's bars and couverture, but, heck that's just my opinion, what the hell do I know? Wink.
quote:
Originally posted by indybob:
Inky,

Deal. I didn't know key lime truism. Seriously, I'll have to try the real thing sometime.

Mpls=mwg.

But, I respectfully disagree, Scherffenberger is delicious, but I think their semi and bitter offerings have a "just over the edge" roasted quality to it, and there's a graininess, that doesn't approach the smoothness of V's bars and couverture, but, heck that's just my opinion, what the hell do I know? Wink.

If you haven't already, try some of the Scharffenberger's limited production stuff, it ranges from 70% to 85% and it is labeled based on the region its from, see this, or this for example (they are cheaper at whole foods than buying online). This is totally different from the bulk Scharffenberger they sell. It is up by the registers in my store.
inky,

Cool. Not very often, once or twice a year, I'll get varied two or three kg. packs of disks from chocosphere. Mostly for snacking, but the occasional indulgent dessert (molten cake is a fave). I usually get Guittard, Val-, or Cluizel, but will check out S-Berger's premium stuff next time.
quote:
Originally posted by inky:


Please don't go to whole foods to get your Mexican grown key limes, instead, please fly down here to South Fla and I will personally deliver to you some local grown, tree ripe, yellow key limes. By the way, did you know ripe key limes should be yellow, not those rock hard green things in a mesh bag (or taken out of the bag and sold bulk, that you get at whole foods)


Yep, my parents' two key lime trees are soon to be full of ripe yellow key limes. Can't wait for a nice refreshing summertime dessert.
quote:
Originally posted by TBird:
MUCH success pairing chocolate with key limes.

And you know this how, being in brooklyn (other than doing a google search) ???? By the way, how are those key lime trees doing in your neck of the woods ?

Many stores in the Keys and S. Fla make the "chocolate dipped pie on a stick" but does that make them good ? Its called a novelty, as most other key lime products that are produced. In case you have never truly had a FRESH squeezed key lime, they have a distinct bitter taste, that if not squeezed from a truly fresh key lime and unadulterated, can be quite off-putting. Most of the oddball items made with key lime juice here (cookies, cake, candy, juices, sauces, marinades, key lime ade, etc.) have been so commercialized and masked by other flavors that you would not know its made from the key lime. They are more of a marketing ploy for the tourist/visitor to purchase a "piece of the South Florida/Keys life", just like those miniature resin alligator figurines.

Does anybody see the trend that its the native floridians dissing the key lime/chocolate mixture (the people who grew up and/or live where the key lime IS) while the people living thousands of miles away promoting it ? Hmmmmm...
quote:
Originally posted by inky:
[And you know this how, being in brooklyn (other than doing a google search) ???? By the way, how are those key lime trees doing in your neck of the woods ?
You do know that it's 2008 don't you? Have you ever heard of this new invention called the airplane? Roll Eyes For the right price it is possible to get fresh anything anywhere.
quote:
Originally posted by TBird:
the key lime/chocolate thing in the keys is horrid, they do use concentrate. steve's doesn't. see VT's post as to how that happens(wow, modern technology dinky. who'd a thunk'd it? Big Grin)...

maybe dinky should try researching before he inserts foot in mouth. or ass.


I still think its unconscionable, but to each his own. If people enjoy it...so be it, I'm just not gonna ruin my key lime with chocolate, but certainly don't care if others do.

Some people go out to a high end steak house, order the aged bone-in ribeye, have it cooked to medium well and use A-1 sauce. They paid for it, and enjoy it that way, but I'd never do that!
quote:
Originally posted by indybob:
Anybody know how they're prepared in Southeast Asia, where the "key lime," Citrus aurantiifolia is actually from? Razz

Since you started the history, you should have finished:

Key Limes (Citrus aurantifolia) are the fruit of tropical citrus tree closely related to lemons. This evergreen tree is in the Rue family, Rutaceae, which also includes citrus fruits such as oranges, lemons and kumquats. Limes are native to Southeast Asia, and probably originated in Indonesia or Malaysia. They made their way to the eastern Mediterranean with the Arabs, and to the western Mediterranean, with returning Crusaders, and eventually to the West Indies, more particularly Haiti, when Columbus introduced citrus fruits there on his second voyage. These limes, used in most of the world, are what we call Key Limes.

Key limes were grown commercially in southern Florida and the Florida keys, until the 1926 hurricane wiped out the citrus groves. The growers replaced the Key Lime trees with Persian Lime trees because they are easier to grow, easier to pick because they have no thorns, and due to the much thicker skin, are easier and more economical to ship.

Indy. So as you see, there are a lot or worldly regions that know about the key lime prior to the U.S. But they have alos been in the U.S. for over a hundred years and are now considered a Florida native as the cultivar "Swindle".
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