Comments on: Cheez Doodles Français-Style

By: Richard

Richard — Mon, 13 Feb 2012 23:40:12 +0000

For the French, just the concept of Peanut Butter is hard to ‘swallow’. However once they visit the States they want to bring some back home just like we want to bring real cheese to America.

By: Richard

Richard — Mon, 13 Feb 2012 23:39:18 +0000

I’ll bet all commercial Doodles involve frying on an industrial scale of some sort. That, and the fact that they almost all begin with some kind of cornmeal, makes me want to start experimenting with a baked version.

I will start with my gougere recipe and see if it will work in a different (cheese puff) shape. It may not have the light puffy volume, but perhaps I can make up for that with great flavor and good crunch. I know starting with real cheese and butter will make a huge difference.

Yes, you are correct. Supermarche Picard has everything and they are everywhere.

By: Adam Ried

Adam Ried — Mon, 13 Feb 2012 22:34:57 +0000

Okay Jamie, you can’t end a comment like that without telling us what you grab when you’re back on this side of the waves! Inquiring minds….!!

Glad you liked the piece… thank you. Your passing comment about peanut butter made me smile. I think it’s a uniquely American thing. My European friends are generally mystified (that’s putting it politely) by peanut butter.

By: Adam Ried

Adam Ried — Mon, 13 Feb 2012 22:30:56 +0000

Hey Alisa –

Extra-crunchy, huh? How is it that I can’t remember trying those? Going grocery shopping tomorrow… I may have to take a stroll down the salty-crunchy aisle. If I find the Cheetos in question, I’ll raise one to you!

By: Adam Ried

Adam Ried — Mon, 13 Feb 2012 22:20:21 +0000

Hey Richard –

In my world view some things are best left to the pros, and Doodles are one of them. I’ve never tried to make ‘em. I did get pretty good at making gougeres during my year in Paris, though (despite the availability of very good frozen ones at Picard — that’s the place with all the frozen food, right?)

I concur that Barbara’s makes a fine Doodle. Pirate’s Booty is similar, and also very good.

By: Jamie

Jamie — Sat, 11 Feb 2012 05:11:43 +0000

Doodles with a Gallic accent? I love it! Fabulously written piece, had me hanging on every word! After 25 years of living in Europe (7 in Italy and more than 18 in France), I still get the occasional craving for salted popcorn, bbq potato chips, and Bugles–yes, wasn’t I thrilled when they started selling Bugles in France! I don’t eat the cheesey doodles often but tend to grab a bag of the peanutty-flavored ones (American puff snack and peanut butter–two American snack food cravings at once!). But today I will be heading to Monoprix for a bag or two of Croustillants…btw, you should see how and what I eat when I get back to the US!)

By: Alisa Morov

Alisa Morov — Wed, 08 Feb 2012 13:41:30 +0000

Love this article! After living here 10 years, i still crave the extra-crunchy Cheetos – les Belin work in a “crunch”…. but nothing works like Extra Crunchy Cheetos and large Fritos.

By: Richard

Richard — Fri, 03 Feb 2012 19:03:14 +0000

Okay Adam, you have my attention, but where’s the recipe? If you found these in la boulangerie I am sure they can be made at home. Surely with your “connections” you have tried at some time, n’est pas?

The best I have found commercially in the States are from Barbara’s Bakery. They are called Cheese Puffs and come in two flavors. They are not overly dyed (neon glow in the dark orange)and go well with either wine or beer.

By: Adam Ried

Adam Ried — Thu, 02 Feb 2012 17:53:58 +0000

Hey Vel –

Last summer I walked into a friend’s place at the beach and there on the table was a barrel of Utz cheez balls. I think it was a 5-gallon size. I had to leave the room lest I do damage to myself….

By: Adam Ried

Adam Ried — Thu, 02 Feb 2012 17:46:59 +0000

Hey Allison –

I forgot to mention how much I love the illustration, too!