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poached egg & Creme Brulee

December 20th 2009 13:11
What I have gathered so far from Julie's post is most food taste good because of cream or wine or butter or cheese such as Filets de Poisson Bercy aux Champignons or Potage Parmentier. Good food without butter seems impossible.
Man, how I wish I would have a fast metabolism!sigh!
And here's the kicker: Like Julie, I had never in my nearly twenty years of life eaten poached egg. So next stop, add trying out poached egg in my must do list. Though I haven't yet figured out the difference between egg deep fried in oil which results in hardening of the white & the yolk remaining soft liquid.
I also found out that Creme Brulee isbasically burnt custard with caramel or cream topping says
wikipedia. And there I was thinking Creme Brulee is something out of the blue.
I guess I have to broaden my horizon on food outside basic Asian or fast food.

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