michael Posted April 11, 2007 Share Posted April 11, 2007 ... Rum Baba? http://en.wikipedia.org/wiki/Rum_baba And other similar mysteries Quote Link to comment Share on other sites More sharing options...
Stonkin Posted April 11, 2007 Share Posted April 11, 2007 i've never heard of them Quote Link to comment Share on other sites More sharing options...
michael Posted April 11, 2007 Author Share Posted April 11, 2007 i've never heard of them Nobody in the office has either, I'm wondering why I have to be honest. Quote Link to comment Share on other sites More sharing options...
grahamc Posted April 11, 2007 Share Posted April 11, 2007 a what?? Quote Link to comment Share on other sites More sharing options...
mawby Posted April 11, 2007 Share Posted April 11, 2007 http://www.cannolikings.com/Rum-Baba.jpg Quote Link to comment Share on other sites More sharing options...
michael Posted April 11, 2007 Author Share Posted April 11, 2007 a what?? It's a small yeast cake saturated in liquor, usually rum, and sometimes filled with cream. It is most typically made in individual servings (about a 2" tall slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes. Quote Link to comment Share on other sites More sharing options...
Class One Posted April 11, 2007 Share Posted April 11, 2007 Mmmmmm. Quote Link to comment Share on other sites More sharing options...
Supragal Posted April 11, 2007 Share Posted April 11, 2007 sounds disgusting! Quote Link to comment Share on other sites More sharing options...
Mike Posted April 11, 2007 Share Posted April 11, 2007 1976 Quote Link to comment Share on other sites More sharing options...
Stonkin Posted April 11, 2007 Share Posted April 11, 2007 going by Lee's picture, i think i'll pass Quote Link to comment Share on other sites More sharing options...
hiten55 Posted April 11, 2007 Share Posted April 11, 2007 you normally find them in turkish or greek places - some kebab shops do them too... not to my liking though.... Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted April 11, 2007 Share Posted April 11, 2007 Many dishes of France have wonderful stories/histories attached to their creation. The Baba au Rhum, a classic French dessert, originally came from Poland but quickly became a "naturalized" French dessert with a sprinkling of "spirit". According to many sources, Polish Prince Stanislas Leczinski, King Louis XV's father-in-law, introduced this cake while he was in exile and living in Nancy. It probably was a version of Kougelhopf made with rye flour. Popular legend says that the Prince found the cake too dry and so he doused it with some of the rum he had been drinking. It was so good, he gave the command that he would only have his cake this way and he christened it Ali-Baba, in honor of his favorite hero from the Arabian Nights. The baba was introduced in Paris in the 1800's by a pastry cook, named Sthorer. He developed the practice of making his babas in advance and then brushing them with rum as they were sold. They quickly became the rage in Paris and Sthorer's fortune was made. He later developed the method of immersing the babas in a rum syrup. At about the same time, another similar confection, knows as a fribourg was being developed in Bordeaux and across town in Paris the Julien Brothers were creating the Brillat-Savarin as a rival to the baba. Basically, they just left out the raisins. But the famous gastronome Brillat-Savarin gave them the recipe for the soaking syrup, so they named their creation after him. Eventually, the Brillat was dropped and it is now known as a savarin. And the rest, as they say, is history -- history you can eat Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted April 11, 2007 Share Posted April 11, 2007 DELICES ET GOURMANDISES Le choix de tous les desserts Rum Baba «Tradition» Floating island Grand-Mère Bocuse Tart sanded with the fresh fruits of season Fresh fruits salad Prune with cinnamon and Beaujolais wine sauce Cutsred fruits beaujolaise Crème brûlée Brown Sugar Sirio Entremets season Gâteau Président Maurice Bernachon Ice cream and sorbets house Petits fours, preciousness and chocolates €22.00. I ate them here at Paul Bocuse restaurant in Lyon a few months ago and he has 3 Michelin stars !! Quote Link to comment Share on other sites More sharing options...
Thorin Posted April 11, 2007 Share Posted April 11, 2007 Name rings a bell for some reason, and I don't know why. Quote Link to comment Share on other sites More sharing options...
Pot Posted April 11, 2007 Share Posted April 11, 2007 My kebab shop does them Quote Link to comment Share on other sites More sharing options...
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