|By Spike,Chef on Thursday, August 09, 2001 - 06:20 pm: Edit|
If it does not have flour in it, it's not cake.
This whole thing was started years ago by people allergic to white flour.
It's a Pudding....
|By Doucefrance (Doucefrance) on Friday, August 10, 2001 - 07:54 am: Edit|
My flourless chocolate cake has no flour but looks nothing like a pudding and tastes like cake.
And I use it as part of some of my mousses and it has nothing to do with allergies.
Just a different flavour and texture, but you can call it pudding if you like, or whatever other name pleases you, I won't be offended, I'm just interested in the result of what I make!!! No need for an argument...
|By Yankee on Friday, August 10, 2001 - 12:50 pm: Edit|
I call mine Fallen Souffle Cakes. They contain a small amount of cocoa, but no flour.
The "runny center" type that we used to do are like a pudding inside, but are crusty on the outside, like a cake. "Pudding Cake?" (Actually, they taste like raw batter inside, which is why I really don't care for them).
I can't really call them just "pudding." To me that's something more like a soft custard.
Don't puddings usually contain a much higher ratio of milk and/or cream to eggs than you would find in most cakes? Puddings also contain much less, if any, butter.
It really does not matter to me, call them what you like. Besides, I once dated a woman who was nicknamed Spike. But, you can use that name too even though she was much more of a pudding than you seem to be... ;^)
|By Chefspike (Chefspike) on Friday, August 10, 2001 - 04:00 pm: Edit|
I know that girl!
Yorhshire Pudding does not have the ratio you speak of. nor does other English puddings.
I guess it's just a sore spot about flourless cakes. I'll shut-up now.
Oh, and I'm Not that girl, in fact I'm not a girl.
|By Yankee on Saturday, August 11, 2001 - 12:06 am: Edit|
She was Dutch. Go figure...
Ah yes, steamed puddings. Nothing like a warm spotted dick on a foggy night.
I understand what you are saying, though. My own pet peeve is not being able to get a simple creme brulee or dish of decent ice cream because the ninny pastry chef has created some fusion thing with it. Yuck.
|By Chefspike (Chefspike) on Saturday, August 11, 2001 - 05:42 pm: Edit|
Yes! I love Dutch girls......enough said.
I know what you mean about the creme brulee, and ice cream. Here, in OK, the ice cream thats big is crap. Man would I love to make my own again.
I've been taking to this guy about him opening a cafe here in Okieville, and I think I'll mention that. Fusion was good in Cal, LA, years ago, I have not had any in a long time and won't bother now. It was'ent anything that I would order again and again. Where are you ? or are we not suppose to ask? I'm heading to TX. end of the month and would like to eat at panini's or is it mannies, can't remember which one was in Tx.And yes I too em a yankee in the south. And they don't let you forget it