Spoom – A frothy type of sherbet made with a light sugar syrup mixed with a liquid such as fruit juice, champagne or sauternes. Halfway through the freezing process, the mixture is combined with uncooked meringue, which gives spoom its airy texture. The Italians call this frozen specialty spuma, which means “foam” or “froth.” The […]
Month: September 2007
Food term for the day
It’s almost 1am and I still can’t sleep…mind as well wake up and post this for you: Dollop [DOLL-uhp] – a small lump, portion, or amount (Example: I want just a dollop of ketchup.) Good night.
As a continuation to tomato bisque (2 weeks ago), here’s my first attempt at salmon bisque.Â It turned out pretty good..but there are two things that will be done differently next time: remove the rough stuff — get a strainer after blending. save half a cup of salmon so it can be added back in […]
I’m back with more New York posts coming up! Let’s begin back on track with Lombardi’s: Lombardi’s Address: 32 Spring St Lombardi’s Phone: (212) 941-7994 Lombardi’s, founded in 1905, was the first pizzeria in the United States. Now that’s history worth visiting! A little background from wiki: Gennaro Lombardi opened a grocery store at 53 […]
Bisque – a highly-seasoned thick, creamy soup, classically of purÃ©ed crustaceans, of French origin. I finally tried making tomato bisque today. Looked up a few recipes and freestyled it. I was pleasantly surprised as it turned out pretty good! Next time, I’m going to try other bisque flavors such as salmon or mushroom. The core […]