Presenting The Faux Gourmet!

The Faux Gourmet has been on hiatus for a while. I began this blog as a creative outlet during law school. After law school, I started other blogs on other topics and no longer needed this as a creative outlet, not to mention my diminishing free time.

But I kept cooking, kept taking food pictures and garden pictures, kept wanting to share the little tidbits of what I'd made. I occasionally did this on my personal blog (to which, I'm sure, people yawned and wondered when I'd post another cat picture). But I started to miss this space. Of all the blogs I have, this format, culled over several dedicated years and incorporating that adorable illustration by Sam Wedelich (see info the left) is by far my favorite.

So I'm back!

Expect short and sweet posts. Less food porn, more recipes and tips. If you want food porn you can look at any of the 5000 million existing food blogs. I don't have good lighting in my apartment and don't have time to style plates. I just want to make something yummy and eat it. If that sounds ok with you, stick around.

Looking forward to being back in touch!

xx

The Faux Gourmet

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    Saturday, August 16, 2008

    Heaven in a Pint

    Quick Tip: I think I'm about to acquire a new addiction. I have been hooked on caramel with fleur de sel, salty caramel, for the past year, raving about it in the form of chocolate pots with melty caramel center at a chocolaterie in Montreal, my Auntie R's caramels sprinkled with fleur de sel, and a fleur de sel caramel sauce at 750 ML.

    Now my craving comes in a handy pint sized container:


    That's right. Fleur de Sel Caramel Ice Cream. So very excited. All I can say is it would be a very good idea to include this in any attempt to impress me.

    This delight is part of Haagen Dazs's reserve line, ice cream so pretentious, I mean, so serious about quality, it includes food and wine pairings and flavor notes:
    Fleur de Sel caramels covered in a chocolaty coating blended into caramel ice cream with caramel ribbons and French sea salt accents. Crisp, salty nuances harmonize with rich, creamy caramel for the ultimate combination of sweet and salty.
    Gee, I was expecting notes of raspberry and persimmon. (They've come a long way from their roots as the brainchild of Polish immigrants in the Bronx . . . yeah, bet you didn't know they weren't really a fancy German company.)

    But who cares? Haagen Dazs is always good and I have no doubt this flavor is going to be magical. I wonder what I have to do to be designated the official food blog of Fleur de Sel Caramel Ice Cream? All I ask is my own personal supply . . .
    Posted by The Faux Gourmet at 4:11 PM
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    1 comment:

    Anonymous said...

    Jeanie,
    Your tuna was awesome!! Trader Joes Tuna and your magic touch. Thank You for the Sunday afternoon, New York City, Thailand, World inspired food delights! Randy

    August 17, 2008 at 5:38 PM

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