mikeyank
Long time forumite
I Haven’t heard much about this movie. From watching the trailer I’m not sure if it is any good. But the subject does interest me as Elvis was big when I was a young boy. Anyone have any opinion on the movie?
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- Thread starter tampa24
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BrokeStraightBoys
BSB Owner
That's great you made it through it and I completely agree with you on being bad on dwelling on it.
That’s Ashton SilversYum! But who is he?
PURE for men is a supplement that a lot of porn stars have advertised in the past. Apparently it helps in keeping bottoms “clean”. Lol. I don’t think it’s necessarily meant to take the place of normal cleaning procedures but maybe it’s supposed to make that process shorter. Lmao.Can you elaborate on what it is Jay? I'm not familiar with it. Thanks.
Huh. Interesting product. Maybe only a very few beyond those in the industry know for sure how, or how well, it works. haha
mikeyank
Long time forumite
I heard the story on the news on the radio when I woke up this morning. Here is the deal.
mikeyank
Long time forumite
And of course Ricky Martin got his start as a member of Menudo, whose founder had his own set of allegations.
mikeyank
Long time forumite
I just saw this on a Facebook group for growing up in Brooklyn. This was a dessert with white cake, whipped cream and a cherry on top in a cardboard holder, sold in bakeries here called a Charlotte Russe. Is this only a Brooklyn thing? Has anyone ever seen or eaten one?
mikeyank
Long time forumite
I googled Charolette Rouse and found this article.
https://www.politico.com/states/new...foods-of-new-york-city-charlotte-russe-067223
Lost foods of New York City: Charlotte Russe
View attachment 77465
By LEAH KOENIG
02/06/2012 09:40 AM EST
Lost Foods of New York City is a column that will, from time to time, celebrate the food and drink that once fed the city, but have disappeared.
Considering how popular the Charlotte Russe once was in New York City, it is a remarkably elusive dessert. For starters, it has two Identities.
Eighteenth-century European aristocrats knew Charlotte Russe as a cake made of ladyfingers pressed into an elegant mold, filled with thick custard or Bavarian cream, and flavored with cooked fruit, spices or brandy. The dish, which falls into the larger category of “charlottes” (molded desserts), was likely named by French chef and noted Russophile, Marie Antoine Carême. Considered by many to be the father of French cuisine, Carême included a recipe for “Charlottes à la Parisienne or à la Russe” in his 1815 cookbook The Royal Parisian Pastry Cook and Confectioner.
By the time the Charlotte Russe had made its way to New York in the early 20th century—especially to sweet shops in Brooklyn and the Bronx—the confection had taken a dramatically simplified form. There, it was made from a thin disk of sponge cake topped with a lofty spiral of whipped cream and crowned with a Maraschino cherry. Variations included sprinkles, chocolate-flavored whipped cream, or a spoonful of jam nestled between the cake and the cream. The treat was available seasonally, typically autumn through spring while the weather was cool enough to support a food primarily made out of whipped cream. It was sold from pushcarts, candy stores, and bakeries (primarily, but not exclusively Jewish ones) mainly to eager school kids seeking the ultimate afternoon snack.
https://www.politico.com/states/new...foods-of-new-york-city-charlotte-russe-067223
Lost foods of New York City: Charlotte Russe
View attachment 77465
By LEAH KOENIG
02/06/2012 09:40 AM EST
Lost Foods of New York City is a column that will, from time to time, celebrate the food and drink that once fed the city, but have disappeared.
Considering how popular the Charlotte Russe once was in New York City, it is a remarkably elusive dessert. For starters, it has two Identities.
Eighteenth-century European aristocrats knew Charlotte Russe as a cake made of ladyfingers pressed into an elegant mold, filled with thick custard or Bavarian cream, and flavored with cooked fruit, spices or brandy. The dish, which falls into the larger category of “charlottes” (molded desserts), was likely named by French chef and noted Russophile, Marie Antoine Carême. Considered by many to be the father of French cuisine, Carême included a recipe for “Charlottes à la Parisienne or à la Russe” in his 1815 cookbook The Royal Parisian Pastry Cook and Confectioner.
By the time the Charlotte Russe had made its way to New York in the early 20th century—especially to sweet shops in Brooklyn and the Bronx—the confection had taken a dramatically simplified form. There, it was made from a thin disk of sponge cake topped with a lofty spiral of whipped cream and crowned with a Maraschino cherry. Variations included sprinkles, chocolate-flavored whipped cream, or a spoonful of jam nestled between the cake and the cream. The treat was available seasonally, typically autumn through spring while the weather was cool enough to support a food primarily made out of whipped cream. It was sold from pushcarts, candy stores, and bakeries (primarily, but not exclusively Jewish ones) mainly to eager school kids seeking the ultimate afternoon snack.
mikeyank
Long time forumite
Its funny when you grow up with something you don’t realize it is just a local thing. Thanks for answering Tampa!I had never heard of it. So I guess it really is either a mostly NYC thing or a Northeast regional treat. But it sounds good.
And yes they were a great treat.
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