I’ve got what I think is a tasty snuff by the name of Ecrous Brulee. It’s a Cajun thing, named after a long forgotten coonass confection similar to a praline. The literal translation from French is “Burned Nuts”. For some reason it’s just sitting in its oak barrel hibernating over the winter, and I seem to be the only person indulging in it. I’m thinking about changing the name to “NUTZ” since that is the core of the blend. Not quite burned, but nicely caramelized to a deep brown. Should I keep the old name or go with the new one? I also have two new ones for February: Moulin Rouge and Nocturne. Moulin Rouge is big on black cherry with hints of currant and raspberry, vanilla and cinnamon. Nocturne is deep black, coffee forward, with dried fruits in the background with some smoky notes and sweet & sour from toasted Turkish.
I think you should keep the original name. The only reason I haven’t tried it yet is simply due to buying large sizes of some OM’s that are more rare…But, eventually, I’m sure I’ll have every single one in my collection
You make my mouth water.
Somehow I think Ecrous Brulee sounds a bit more refined than… NUTZ.
It is more refined, even though it’s a long forgotten coonass recipe for a candy somewhere betwixt a brittle and a praline and pretty rustic at best. Freaking delicious because it wasn’t too sweet and the nuts took center stage with the caramelized sugar playing back up. The old boys would drop a chunk into a glass of Sazerac and call that dessert. That hit of absinthe/herbsaint really kicked up the taste of the nuts. And kicked your ass in the process O:-)
The Ecrous Brulee and Noisette are my favorite OM snuffs. I don’t care what you call it as long as you don’t stop making it! Of course it will be rather embarrassing to make my next order, “I’ll take 1 Spotted Dick and some Nutz” is just … well you know. :-"
Although I can understand your dilemma, I like Ecrous Brulee. I like to say it and I like to ‘imbibe’ in it even more… But I would still like it if it was nutz.
Keep the original … has more of an Artisan sound to it
Okay. Back to Brulee. My bad. Temporary insanity.
@chefdaniel at least yours is temporary, some of us are stuck with ours permanently. :))