dessert poll
Posted by: Dan M on 31 August 2004
Posted on: 31 August 2004 by Martin D
Err sorry Dan but whats a cobbler?
Posted on: 31 August 2004 by Dan M
I had peach cobbler last night (hence the poll) made with ripe 'Western Slope' peaches - ummm, um. Cobblers are sort of like crumbles (i.e. just a pastry-like top), but instead of a crumbly top, they have a topping that is similar to butter milk biscuits, which are similar to (as Tom put it) scones. All very confusing. However, as good as the cobbler was, my vote went for pie. Tarts are those thin things you get at French restaurants -- fine with espresso and small enough to leave room for the cheese plate, but in isolation, the nod goes to pie for me.
So for those on that side of the pond, just sub. crumble for cobbler.
Dan
So for those on that side of the pond, just sub. crumble for cobbler.
Dan
Posted on: 31 August 2004 by Dan M
OK, you're right, but the basic format is the same. Here's the low down on cobbler crusts:
As for cobbler dough, there are two schools of thought. Many chefs consider pastry or pie crust-made without baking powder-to be true cobbler crust. Though, there's nothing wrong with good pastry dough, The Cobbler Crusade adheres to the more traditional practice of beginning with a basic biscuit crust. Then a host of other ingredients can be added to complement or vary textures.
from "The Cobbler Crusade: Main Courses and Desserts : Bringing an Old-Fashioned Dish to Modern Cooks" by Irene S. Ritter.
Dan
As for cobbler dough, there are two schools of thought. Many chefs consider pastry or pie crust-made without baking powder-to be true cobbler crust. Though, there's nothing wrong with good pastry dough, The Cobbler Crusade adheres to the more traditional practice of beginning with a basic biscuit crust. Then a host of other ingredients can be added to complement or vary textures.
from "The Cobbler Crusade: Main Courses and Desserts : Bringing an Old-Fashioned Dish to Modern Cooks" by Irene S. Ritter.
Dan
Posted on: 31 August 2004 by Berlin Fritz
NAAFI Stores Choco Pud straight from the tin, especially when it's cock hard and freezin.
Posted on: 31 August 2004 by Bob McC
Dan M said
'Tarts are those thin things you get at French restaurants -- fine with espresso and small enough to leave room for the cheese plate'
Surely a decent French restaurant will serve the cheese before the dessert? They all do in France anyway.
Bob
'Tarts are those thin things you get at French restaurants -- fine with espresso and small enough to leave room for the cheese plate'
Surely a decent French restaurant will serve the cheese before the dessert? They all do in France anyway.
Bob
Posted on: 31 August 2004 by Dan M
All right Bob, small enough for the room left after the cheese plate. Now, where do you stand?
Dan
Dan
Posted on: 31 August 2004 by Bob McC
A small slice of tart for me.
Bob
Bob
Posted on: 31 August 2004 by Roy T
A bit of a shame not to see puddings as a choice on your poll as Spotted Dick and Sussex Pond Puddings every now and then fit rather well with the darker and colder days of our UK winter.
Posted on: 31 August 2004 by Dan M
Roy, I was trying to narrow it down to pie-like choices, sort of along the lines of the thin/thick crust pizza debate. When I could get them, I did enjoy a good pudding. I hope Pond Pudding doesn't refer to where the water used in the recipe comes from.
Dan
Dan
Posted on: 31 August 2004 by long-time-dead
quote:
Originally posted by Dan M:
.....I was trying to narrow it down to pie-like choices.......
In that case - Steak and Kidney gets my vote !
Posted on: 31 August 2004 by Berlin Fritz
Pettycoat Lane Bread Puddin & a cup ov Rosey from Kossofs Jewish Bakers on a freezin Sunday Moaning, unbeatable, like the Wife !
Fritz Von There'sjaminthemtheredodgers
Fritz Von There'sjaminthemtheredodgers
Posted on: 31 August 2004 by Dan M
Can't understand how 'tart' is out in the lead. A good slice of pie from a diner is about as good as it gets.
Dan
Dan
Posted on: 31 August 2004 by ErikL
One for pie here Danorino!
Oma's rubarb-strawberry was the best.
Oma's rubarb-strawberry was the best.