Something I believe about cooking.

[xiphias]

Let's be honest. "Burnt Caramel flavor" and "Cajun blackened-whatever" aren't actually things. They just mean, "Yeah, I screwed up, but I'm serving it to you, anyway."

Speaking of which, anybody want some burnt caramel-flavored cream soda? It's surprisingly not that terrible.

Comments

[bill_sheehan.livejournal.com]

Don't worry if it looks like who-did-it-and-ran, just call it "rustic". Or "deconstructed".

[browngirl.livejournal.com]

*snerk* True. Just as a great many fermented products were probably first eaten under the "we're fucking hungry, how bad could it be?" rule.

[yehoshua.livejournal.com]

I hate to be "that guy," but I have to call foul on the swipe at Cajun blackening. It's not burnt. It's been dredged in melted butter to make a thick crust of spices stick to the surface of whatever is being pan cooked, and the butter solids are what char, not the food underneath. If the food itself is burnt, the cook has done it wrong.

That said, I'm sure most novices screw it up. I leave it to buffpixie's grandfather, who has been blackening catfish for eight decades now, and has it down to a science.

[sinanju.livejournal.com]

I second this. I love "cajun blackened whatever" (catfish, in particular) even though it's hard to find here in the Pacific Northwest. There are a number of places that serve what they CALL cajun blackened [whatever] but they have no clue.

[xiphias.livejournal.com]

Okay, maybe. But I'm gonna stick by "burnt caramel."

[desperance.livejournal.com]

There's a trendy bar in SF that lists powdered burnt toast among its cocktail ingredients. And gives the method in its cookery book.

[cogitationitis.livejournal.com]

My husband makes fun of Bertucci's about this, as the place that made burnt pizza a Thing.

[metaphortunate.livejournal.com]

Ok, I cracked up. :)

[ailbhe]

Emer made burnt caramelised stewed rhubarb boiled sweets the other day. She was quite upset.