dl004d, in blog form: The best wedding food I've had recently

March 06, 2006

CHICAGO — Tomato basil bisque, served under a pastry. Jeff, your raves were validated.

The Ham said...: I, too, had bisque-under-a-pastry recently, and I was totally at a loss about how to eat it.

- Are you supposed to eat the soup from underneath, trying not to disturb the pastry? Aside from looking funny, don't you risk accidentally overturning the pastry and making a mess?

- Are you supposed to manually remove the pastry and place it to the side? Doesn't this force you to make a mess, especially if the underside of the pastry is particularly soupy? If so, why not just serve the pastry on the side?

- Are you supposed to try and grab little bits of pastry with each spoonful? Have you ever tried to dissect a hot pastry in soup with a spoon? Do you have any idea how impossible this is?

- Should you submerge the pastry to the bottom of the soup so that you can eat the soup normally and then eat the soup-soaked pastry at the end? How are you supposed to eat the pastry when it's sitting at the bottom of a bowl and you can't use a fork-and-knife?

- Should you try and rip chunks of the pastry off by hand and scoop up your soup with it? What are we, cavemen? And did I just use the phrase "rip chunks" in reference to dining?

I give up.; March 13, 2006
dl004d said...: I loved it. The beauty is that the pastry keeps the bisque steaming hot.; March 13, 2006

dl004d, in blog form