Bite-sized portions of triviality, served up since 1997.
Monday, March 06, 2006
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.
I loved it. The beauty is that the pastry keeps the bisque steaming hot.
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