Millefeuille

On Sun 14 Aug 2005 08:05:11p, Carrie Jacques wrote in rec.food.cooking:

Quoted message said:

I just wanted to thank those who answered kindly about the request for a
recipe....I did get one that seemed pretty close and I'm looking forward
to trying it.

Carrie, I believe I posted the first recipe to your request, the Canadian
Millefeuille. I don't know if that's the one you chose.

Quoted message said:

I just wanted to say, hopefully without getting flamed, that I wasnn't
really looking for criticism. You know, not everyone on this list is a
high class chef, and although it would be nice to make "the real thing",
not everyone has the money or the cooking experience to prepare such a
dessert. My family never had "the real thing", whatever it is, and
probably never will.

I'm sorry you met with such criticism. It's sometimes a sad trait of this
newsgroup that people jump on the bandwagon and pontificate, either for or
against. And it's not at all important if you family hasn't had "the real
thing". Who knows, they might not even like it.

When I posted the recipe I was only trying to fulfill your request. I
admit that I later said I probably wouldn't like it, but that's only
because I don't care for graham crackers or vanilla pudding. I wasn't
criticizing your choices or traditions.

Quoted message said:

So it would be nice if in the future someone requests a recipe on the
list after explaining that it was a family tradition, that you not
criticize it. You can keep it to yourself and high class chef friends.

Carrie

I hope you'll consider sticking around here for a while. It's really a
great group despite what first impression it may give. People are
friendly, helpful, and knowledgeable.

Best wishes...

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Carrie Jacques said:

I just wanted to thank those who answered kindly about the request for a
recipe....I did get one that seemed pretty close and I'm looking forward to
trying it.

And we want to thank you for the plug for the restaurant, complete with link.

This is usenet. Learn how things happen here. You introduce a topic and the
thread takes a life of its own.

You requested a recipe for a recipe for something you called millefeuille, but
made with graham crackers and pudding. As was pointed out to you, millefeuille
is a pastry made with puff pastry and pastry cream, sometimes with fresh fruit
on, and an icing on top, usually decorative. It is not unlike asking for a pate
foie gras recipe that uses pork or liver pate instead of goose liver. It may be
good, but it isn't pate foie gras.

Quoted message said:

class chef, and although it would be nice to make "the real thing", not
everyone has the money or the cooking experience to prepare such a dessert.
My family never had "the real thing", whatever it is, and probably never
will.

For someone coming from a family where the father managed a restaurant, most
people here probably assumed that you would know something about food and
cooking. It isn't a particularly sophisticated desert, and it is sold in any
decent bakery.

As for the restaurant plug, I am glad to be forewarned should I be in the area.