Sorbet or Ice Cream, Cantaloupe, or Pineapple?

[RockHard]

Well I'll have to make you some.

 

It's very rare when another man is willing to take me on in the kitchen because I'm French trained in cooking even though I have no desire to cook professionally. Your offer is an absolute turn on.

 

Ahh but there are a few places far better than a whole foods just a short walk from my house.

 

You're lucky. Whole Foods at Union Square is just around the block from me and, after experimenting with other choices in my neighborhood, they consistently come up with ripe cantaloupe and pineapple even when they are not in season. Both fruits are favorites and I try to include fresh fruit every day in my diet. But when cantaloupe and pineapple aren't ripe, they're pretty disappointing.

 

I've been to several top restaurants that serve (not too sweet) sorbet in between courses to cleanse the palate. Love that.

 

Chef Floyd Cardoz, of the infamous but now closed Tabla, was famous for his innovative ice cream and sorbet concoctions. He did things with spices that few professional chefs would ever consider. Tabla was one of my favorite dining haunts and I really miss that fabulous restaurant.

[Steven_Draker]

I've been to several top restaurants that serve (not too sweet) sorbet in between courses to cleanse the palate.

 

A self-respected bon vivant would have a Norman Hole (un trou Normand) between courses. Entremets sorbet is for amateurs.

[RockHard]

Entremets sorbet is for amateurs. [/color]

 

Speaking of amateurs, the blogger had the wrong palette. Perhaps he was imbibing between painting strokes.

[bigvalboy]

Now BVB, sweetie, you know, no matter how many people I get thick and creamy with, you'll always be the cherry on my sundae

 

I think I love you!!! I will serve you all the sorbet and quiche your little heart desires...

[bigvalboy]

Well... I just got another thought... Steven mentioned lime and during a recent visit to Key West I became addicted to Key Lime Pie... YUM! Being sweet and tart at the same time it offers the best of both worlds... kind of how the sting of a flogger can hit that oh so sweet spot if you get my drift... Plus it has a creamy texture... and especially when a bit of whipped (sorry) cream is added into the equation!

http://3.bp.blogspot.com/-SWnSWyM4Kfo/Tg3S9gcyF3I/AAAAAAAABpE/qHcklDqL2Pw/s1600/Key%252520Lime%252520Pie.jpg

So Raul... how about a recipe for Key Lime Ice Cream!

 

Just had to post this...yes yes yes, Key Lime pie. Was dating a guy for a year or so that made it for me from scratch.

[Steven_Draker]

One Calvados, two calvados ... or 1-0-1 English

 

Speaking of amateurs, the blogger had the wrong palette. Perhaps he was imbibing between painting strokes.

 

http://wordymatters.files.wordpress.com/2010/12/usage-number-1.jpg

 

 

He says he wrote the blog entry the same night after sipping some Calvados.

 

It wouldn't surprise me if he had one too many.

[raulgmanzo]

A self-respected bon vivant would have a Norman Hole (un trou Normand) between courses. Entremets sorbet is for amateurs. [/color]

 

My first exposure to an authentic Norman Hole was a wedding dinner at a castle somewhere in or near Orleans. I'm not sure I remember the sequence of events correctly but it seems that we had a proper trou norman between one set of courses and a sorbet made of calvados between the other. I was impressed because the sorbet seemed to still be quite alcoholic and making a frozen treat with alcohol can be difficult as the alcohol of course lowers the freezing point. I'm a lightweight when it comes to drinking and the courses and in fact the the wedding rehearsal dinner versus the actual wedding dinner have blurred in my memory.

 

Anyway I've been meaning for some time to try and make sorbets and icecreams with a serious alcohol content. Of course ice cream and sorbet made with wine or beer is not so uncommon and I once made a fabulous marbled chocolate and vanilla icecream using a belgian white beer.

[robberbaron4u]

In "old school" restaurants of the "gourmet" variety, a sorbet is introduced to table at the beginning of a meal to cleanse the palet. Some years ago, I entertained a business associate at such a restaurant at New Olreans in the old Fairmont Hotel. The sorbet was served up, and, my associate eyed it suspiciously and annoounced to our waiter that we had not ordered "ice cream". The waiter bowed and promptly removed the offending dish; nonetheless, our table was regarded with scornful derision by the wait staff for the balance of our sitting.