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).
# posted by Comida Evangelista : 2:58 PM
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mmmm..goat.
yes the pungent aroma of goat of exude from pores and places when it is consumed to excess. in many ways it is like the asparagus....
no sense in having goat pee
yes the pungent aroma of goat of exude from pores and places when it is consumed to excess. in many ways it is like the asparagus....
no sense in having goat pee
the potato flake thing freaks me out...
I've always wanted to smell a little goaty... I think I'll hunt down the goat pistachio pudding. I'm a sucker for pistachios.
hi :)
I've always wanted to smell a little goaty... I think I'll hunt down the goat pistachio pudding. I'm a sucker for pistachios.
hi :)
# posted by 
: 8:38 AM
: 8:38 AM
Oh, you can make the goat pudding yourself at home. With regular instant jello and goat milk from your neighborhood "alternative" grocery store.
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# posted by : 10:00 AM
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