The science of the shake

[Joel Stewart]

originally posted by Ian Fitzsimmons:
That's just too disorderly for me.

Try it. It's sort of like a root beer float, but better. (Give me some time, I might be able to dig up some science on it...)

 

[Thor]

Ben and Jerry's commercialized it

Oh, God, that's right. They did. In my lifetime, that's Bailey's, amaretto (we're going back to the 80s here), and stout in ice creams. Am I forgetting anything boozy? Well, marzipan could join, I guess.

Thank goodness for Strafford Creamery.

 

[Tom Glasgow]

originally posted by Thor:

Ben and Jerry's commercialized it

Oh, God, that's right. They did. In my lifetime, that's Bailey's, amaretto (we're going back to the 80s here), and stout in ice creams. Am I forgetting anything boozy? Well, marzipan could join, I guess.

Thank goodness for Strafford Creamery.

Campari in red grapefruit sorbetto, tarragon with Bluecoat gin, cucumber with Grey Goose vodka, Limoncello with lemon sorbetto. Just four of the current flavors at Capo Giro.

 

[Thor]

Sounds much better than whatever Unilever's doing up in Waterbury.

 

[Jeff Grossman]

Cones, in downtown Manhattan, offers lemon sorbet made with Dom Perignon.

It's a hell of a town.

 

[Rahsaan]

originally posted by Jeff Grossman:
Cones, in downtown Manhattan, offers lemon sorbet made with Dom Perignon...

I take it you are convinced by their various high-end alcohol ice creams? Or at least the DP one? I haven't tasted any of the alcohol specialties, but generally if I'm in the area Grom is more appealing.

 

[Jeff Grossman]

originally posted by Rahsaan:
I take it you are convinced by their various high-end alcohol ice creams? Or at least the DP one? I haven't tasted any of the alcohol specialties, but generally if I'm in the area Grom is more appealing.

No, actually, I'm not. But it's the local flag so I'm going to wave it.

I've only been to Grom once or twice and didn't love it.

I go to the gelato joint on 7th Ave. near Christopher.

 

[Jeff Grossman]

originally posted by VLM:
Ask and you shall receive.

I've always thought that Serendipity's Frozen Hot Chocolate would be improved with a dash of Kahlua, or some such.

 

[Rahsaan]

originally posted by Jeff Grossman:
No, actually, I'm not. But it's the local flag so I'm going to wave it..

Good to know. They are expensive and somehow weren't visually appealing enough to justify the experiment last time I was there.

 

[Jeff Grossman]

originally posted by Rahsaan:

originally posted by Jeff Grossman:
No, actually, I'm not. But it's the local flag so I'm going to wave it..

Good to know. They are expensive and somehow weren't visually appealing enough to justify the experiment last time I was there.

Once upon a time, they were the only game in town.

They haven't kept ahead of the pack.

 

[Jay Miller]

originally posted by Jeff Grossman:

originally posted by Rahsaan:

originally posted by Jeff Grossman:
No, actually, I'm not. But it's the local flag so I'm going to wave it..

Good to know. They are expensive and somehow weren't visually appealing enough to justify the experiment last time I was there.

Once upon a time, they were the only game in town.

They haven't kept ahead of the pack.

I still remember back when they opened how exciting it was to have *a* high end ice cream place in NYC. Unfortunately they've declined a bit while other good places have opened up.

Of course I still have fond memories of Rumpelmayers and the way they would serve the hot fudge for their hot fudge sundaes on the side so the ice cream wouldn't melt and the hot fudge would stay hot.

 

[VLM]

originally posted by Tom Glasgow:

originally posted by Lou Kessler:
Hard Booze

originally posted by Larry Stein:
Ah, ok. I thought you were in the "no hard liquor" camp.

Alright everyone! Who likes grappa? (ducking)

I've tasted some grappas that I like but they have always been the rare and expensive ones. Oak aged etc. Others mostly FIREWATER!
The only other hard liquor I enjoy anymore is good cognac or similar. Early days I drank my Bomby gin on the rocks or CC on the rocks. Never trusted mixed drinks in knowing where I were on the intoxication scale of things.

Pretend you're a baker when you mix drinks, measure the ingredients.

Yeah, I get pissed when people free hand expensive cocktails. The balance of ingredients is everything.

I'm not sure how I feel about the precious costumes, though.

 

[Tom Glasgow]

originally posted by VLM:

originally posted by Tom Glasgow:

originally posted by Lou Kessler:
Hard Booze

originally posted by Larry Stein:
Ah, ok. I thought you were in the "no hard liquor" camp.

Alright everyone! Who likes grappa? (ducking)

I've tasted some grappas that I like but they have always been the rare and expensive ones. Oak aged etc. Others mostly FIREWATER!
The only other hard liquor I enjoy anymore is good cognac or similar. Early days I drank my Bomby gin on the rocks or CC on the rocks. Never trusted mixed drinks in knowing where I were on the intoxication scale of things.

Pretend you're a baker when you mix drinks, measure the ingredients.

Yeah, I get pissed when people free hand expensive cocktails.

That was Lou's complaint too.