Saturday, May 21, 2005
Sometimes, when I read US News, I scream.
There was this little blurb in US News this week about strange ice cream flavors that referred me to the Laloo's Goat Milk Ice Cream and Ecreamery web sites.
Wow.
OK, first of all, Ecreamery has some truly intriguing flavors. Cheddar and smoked vanilla, avocado-macapuno (macapuno is the young, soft coconut), ube (purple yam) with jackfruit. There's cucumber dill, too. I could go on and on. And beyond the weird factor, many of these combinations actually sound good. Not only well matched, but imagine the texture that yam or avocado would give to a frozen dessert!
When over blended, starchy vegetables like potatoes and yam become gluey and thick. You will know all about this property if you ever tried yamaimo in Japan or if you ever decided to "save time" by whipping your Thanksgiving mashed potatoes with a hand blender (FYI, that is decidedly NOT recommended--you get lighter mashed potatoes by handling them less, so get a ricer so you just have to process them once. You do know what a ricer is?) I can't remember the name of the place, but I saw a show on an ice cream company in middle America that was using mashed potato flakes (yes, like the kind the government gives away) as a secret thickening ingredient. I would say it would add body and give a sort of gelato-like texture. I imagine the potato flavor would be easy enough to mask, as well. I always wanted to try that at home as a way of adding creaminess without adding more milkfat or egg yolks.
Anyway, the flavors sound great and everything, but would you believe that this Ecreamery ice cream sells for $70 a gallon!? Not including shipping. Holy cow!
That is just about the weirdest thing I have ever heard.
Like, yeah, "I am going to go online and order my $85 worth of honeydew ice cream and in 7-10 business days I am soooo going to pig out! Woo!" Who on Earth would do that!? I am baffled.
The goat milk ice cream, on the other hand, makes complete and total sense to me, and I don't understand why I can't buy it at the 7-11 next door.
Goat milk is fabulous, and really pairs better with some dessert-y flavors than cows' milk. I had a goat milk based cheese cake at Naha in Chicago that had me giggling to myself for about 20 minutes. It's wonderful, complex and grownup flavor was a true delight.
Laloo offers flavors like Scharffenberger bittersweet chocolate with a Sonoma cabernet swirl. "Yes!" you say? "Tell me more!"? Hmm, well, they go on to offer Black Mission Fig. Goat cheese and fig! Now, what could be better than that?
And the pumpkin flavor is "vineyard specific" with the name of the farm supplying the sugar pumpkins right there on the label. I am a sucker for that. I don't know where Magnolia Farm is, but, bless them and their charming little squashes, I think $8 a pint is a steal! These are inspired pairings of flavor for people who love food. I am going to order some right now.
If you get it very fresh and in season (I recommend the Trader Joe's brand in the plastic carton with green writing exclusively,) goat milk doesn't taste "goaty" or sour at all. Rather, it tastes like the very freshest, richest, creamiest, best expression of dairy you've ever had, with a light chevre aftertaste. Nice, maybe not for kids (heh, OK, maybe for goat kids) or the totally unadventurous palate, but certainly not scary.
One slight word of warning, if you overindulge in goat milk and chevre and goat pistachio pudding all in one day, you might temporarily smell a little goaty yourself. So, just take it easy, (or date someone who likes goats).
Wow.
OK, first of all, Ecreamery has some truly intriguing flavors. Cheddar and smoked vanilla, avocado-macapuno (macapuno is the young, soft coconut), ube (purple yam) with jackfruit. There's cucumber dill, too. I could go on and on. And beyond the weird factor, many of these combinations actually sound good. Not only well matched, but imagine the texture that yam or avocado would give to a frozen dessert!
When over blended, starchy vegetables like potatoes and yam become gluey and thick. You will know all about this property if you ever tried yamaimo in Japan or if you ever decided to "save time" by whipping your Thanksgiving mashed potatoes with a hand blender (FYI, that is decidedly NOT recommended--you get lighter mashed potatoes by handling them less, so get a ricer so you just have to process them once. You do know what a ricer is?) I can't remember the name of the place, but I saw a show on an ice cream company in middle America that was using mashed potato flakes (yes, like the kind the government gives away) as a secret thickening ingredient. I would say it would add body and give a sort of gelato-like texture. I imagine the potato flavor would be easy enough to mask, as well. I always wanted to try that at home as a way of adding creaminess without adding more milkfat or egg yolks.
Anyway, the flavors sound great and everything, but would you believe that this Ecreamery ice cream sells for $70 a gallon!? Not including shipping. Holy cow!
That is just about the weirdest thing I have ever heard.
Like, yeah, "I am going to go online and order my $85 worth of honeydew ice cream and in 7-10 business days I am soooo going to pig out! Woo!" Who on Earth would do that!? I am baffled.
The goat milk ice cream, on the other hand, makes complete and total sense to me, and I don't understand why I can't buy it at the 7-11 next door.
Goat milk is fabulous, and really pairs better with some dessert-y flavors than cows' milk. I had a goat milk based cheese cake at Naha in Chicago that had me giggling to myself for about 20 minutes. It's wonderful, complex and grownup flavor was a true delight.
Laloo offers flavors like Scharffenberger bittersweet chocolate with a Sonoma cabernet swirl. "Yes!" you say? "Tell me more!"? Hmm, well, they go on to offer Black Mission Fig. Goat cheese and fig! Now, what could be better than that?
And the pumpkin flavor is "vineyard specific" with the name of the farm supplying the sugar pumpkins right there on the label. I am a sucker for that. I don't know where Magnolia Farm is, but, bless them and their charming little squashes, I think $8 a pint is a steal! These are inspired pairings of flavor for people who love food. I am going to order some right now.
If you get it very fresh and in season (I recommend the Trader Joe's brand in the plastic carton with green writing exclusively,) goat milk doesn't taste "goaty" or sour at all. Rather, it tastes like the very freshest, richest, creamiest, best expression of dairy you've ever had, with a light chevre aftertaste. Nice, maybe not for kids (heh, OK, maybe for goat kids) or the totally unadventurous palate, but certainly not scary.
One slight word of warning, if you overindulge in goat milk and chevre and goat pistachio pudding all in one day, you might temporarily smell a little goaty yourself. So, just take it easy, (or date someone who likes goats).
Thursday, May 19, 2005
Not Just a Marketing Ploy
Best Taste is really the best chinese food I've had in the South Bay, maybe the best ever. Also, they are nice. And they deliver.
Don't pass up the crispy pan fried noodles. They are super fabulous! I think they are more generally known as shanghai style noodles, I'm not sure. They use thick noodles, kind of like udon, but with more flavor and a more yellow tinge, (like fresh ramen). They're boiled, then dried a little, pan fried so half of them are light and crispy, then tossed with a few vegetables, chicken, pork and shrimp (or any variation, just ask.) Not too oily, but just enough to make it very rich and wonderful.
They're very difficult to make at home (you need a really hot pan - and could someone please let me in on the secret of chinese sauces!*), so they're a real treat for me.
Best Taste Chinese Restaurant
(408) 377-7666
3756 S Bascom Ave
San Jose, CA 95124
*I know about adding corn starch, but they still come out watery and bland.
Don't pass up the crispy pan fried noodles. They are super fabulous! I think they are more generally known as shanghai style noodles, I'm not sure. They use thick noodles, kind of like udon, but with more flavor and a more yellow tinge, (like fresh ramen). They're boiled, then dried a little, pan fried so half of them are light and crispy, then tossed with a few vegetables, chicken, pork and shrimp (or any variation, just ask.) Not too oily, but just enough to make it very rich and wonderful.
They're very difficult to make at home (you need a really hot pan - and could someone please let me in on the secret of chinese sauces!*), so they're a real treat for me.
Best Taste Chinese Restaurant
(408) 377-7666
3756 S Bascom Ave
San Jose, CA 95124
*I know about adding corn starch, but they still come out watery and bland.
Wednesday, May 18, 2005
Cuter on Paper
I have an adorable pad of natto paper. Really, it is too cute.
What makes it so amusing is the contrast between the rotten nastiness that is natto in real life, and the cute, friendly looking cartoons. In real life, the cords that stick it all together are revolting, but in the cartoon, they are charmingly trying to stretch away from eachother.
I guess it is not really a food post, as much as a pro-Japanese stationery post.
For cute cartoon food, go to Maido.
Ooo, and I got some red Quinoa from Whole Foods. Apparently quinoa is not exactly a grain like rice, and not exactly a seed like sesame, but in between. Which makes it high in fiber and protein. It has a little bit of an odd taste, and it is pretty high in fat, (but it is the good kind, so get over it,) but it is extremely filling and easy to digest. Tossed with mint, parsely, some green onion and red bell pepper, it makes a great cold salad.
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