Latest culinary trend from Paris - Verrines
Latest culinary trend from Paris - Verrines
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Latest culinary trend from Paris - Verrines
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Post #1 - March 7th, 2007, 11:57 amFrom today's LA Times:
ENTIRE cookbooks are written about them, glossy magazine spreads are devoted to them, home cooks blog about their addiction to making them, clamoring, "I have caught the bug!" or "I could not stop thinking about them…."
The article is available here:
http://www.latimes.com/features/food/la ... -home-food
Kinda like smaller sweet and/or savory trifles, I guess
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Post #3 - March 8th, 2007, 1:49 pmSo, basically, it's this but with a container?
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Post #4 - March 8th, 2007, 3:48 pmnice. something new to liberate in the true american fashion. i've got just the place for it. thanks."In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata
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Post #5 - March 8th, 2007, 4:45 pmWhy isn't Dairy Queen getting the credit it deserves for popularizing this approach with its visionary Peanut Buster Parfait? And Taco Bell has taken it one step further, by placing the verrine in an edible container. At just 99 cents, the 7-layer burrito is a democratic culinary masterpiece.
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Post #6 - March 8th, 2007, 5:00 pmEating food out of a glass container! Who'd a thunk it?!"Don't you ever underestimate the power of a female." Bootsy Collins
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Post #7 - March 8th, 2007, 5:20 pmNext thing ya know, they'll be wanting to eat off ceramic!
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Post #8 - March 8th, 2007, 5:51 pmWhat are the chances the origins are in a restaurant where the dishwasher didn't show up one day?
Oh! I have the coolest idea - why not put some food in a martini glass?
(runs to finish martini)
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