Tuesday, March 20, 2012
Sunday, March 18, 2012
The second openly gay...ice cream?
Breaking news! While I was busy writing my multi-pan review of Ben & Jerry's Class of 2012, they did something worthy of absolute praise! After creating the first openly GLBT ice cream, Hubby Hubby back in 2009, Ben & Jerry's is doing it again with the UK launch of Apple-y Ever After.
Read this article: "Ben & Jerry's, the Vermont proprietor of ice-cream activism, has produced a limited-edition batch of apple pie-flavored pints—called "Apple-y Ever After"—to show its support for same-sex marriage in the U.K., where a gay rights organization has drafted a bill to legalize weddings between same-sex couples...'Sticking up for civil rights by a progressive company like Ben & Jerry's goes together like big chunks and swirls in ice cream,' Sean Greenwood, a spokesman for Ben & Jerry's U.S. operation, wrote."
Read this article: "Ben & Jerry's, the Vermont proprietor of ice-cream activism, has produced a limited-edition batch of apple pie-flavored pints—called "Apple-y Ever After"—to show its support for same-sex marriage in the U.K., where a gay rights organization has drafted a bill to legalize weddings between same-sex couples...'Sticking up for civil rights by a progressive company like Ben & Jerry's goes together like big chunks and swirls in ice cream,' Sean Greenwood, a spokesman for Ben & Jerry's U.S. operation, wrote."
Saturday, March 17, 2012
Ben & Jerry's Class of 2012
Not sure what's gotten into Haagen-Dazs and Ben & Jerry's but they had some serious trouble giving their flavors names this year. The problem isn't that the flavors are lame; the problem is that most of the names have very little to do with what the ice cream actually tastes like. But when dealing with artificial flavors and relying more heavily on corn syrup, really it's all a guessing game. Every flavor could be called Je Ne Sais Quoi.
Chocolate Therapy - I know this flavor has been at Ben & Jerry's Scoop Shops, but I feel like it was also in the grocery store years ago. Regardless, it's back and being labeled as "New." Unfortunately, it has more created a need for therapy than it has been a solution. Imagine buying something labeled juice (let's say Tropicana Trop50) and upon drinking it realizing it is actually flavored water (like Tropicana Trop50). The disappoint is the same with this flavor: there is no denying the color of the ice cream is blackish-brown, but this does not mean the flavor is that of chocolate. To be fair, chocolate ice cream does not taste like chocolate; it tastes like chocolate ice cream. But this ice cream tastes like a half cup of Oreos (which also don't actually taste like chocolate) ground into paste, mixed with cream and a touch of cocoa powder. It's not half bad, but it ain't half good either.
Rocky Road-ish - Similar to Ben & Jerry's Magic Brownies Remix in concept, this flavor takes an existing flavor and turns it on its head. But unlike Magic Brownies, this remix does not improve upon the original. At first bite, the toasted marshmallow ice cream actually tastes toasted and with each bite that flavor becomes more and more artificial until it disappears. After about five bites, the ice cream tasted like cake batter ice cream. The artificial flavor is so heavy, my mouth had that corn syrup after taste. The flavor also touted including a marshmallow swirl, something Ben & Jerry's mastered in Phish Food but failed at here. Hey, but at least there's chocolate covered almonds; sadly they are so tiny and over salted that they taste like peanuts. The carton mentioned nothing about the tiny bits of red goo that I encountered every four bites. Eww.
Chocolate Nougat Crunch - As a singer-songwriter, one of the finest compliments I've received for my music was, "I love it. It is both unique and familiar. I can't think of anything else that is quite like it." The same could be said for this new ice cream flavor. I know I've knocked the mystery of the past two flavors, but I'll admit the mystery of this flavor had me hooked like a red herring. After some thought, the flavor mystery was solved: this tastes like the physical manifestation of what ice cream shops smell like! Cake cones and sweet cream with a hint of roasted coffee and melted chocolate in the air. The chocolate covered wafers--while not "crunchy" as the flavor name would suggest--are a delightful new mix-in and the nougat gives that hint of Charleston Chew nostalgia. My favorite of the new flavors.
In a future post, I will discuss Ben & Jerry's Frozen Greek Yogurt.
Chocolate Therapy - I know this flavor has been at Ben & Jerry's Scoop Shops, but I feel like it was also in the grocery store years ago. Regardless, it's back and being labeled as "New." Unfortunately, it has more created a need for therapy than it has been a solution. Imagine buying something labeled juice (let's say Tropicana Trop50) and upon drinking it realizing it is actually flavored water (like Tropicana Trop50). The disappoint is the same with this flavor: there is no denying the color of the ice cream is blackish-brown, but this does not mean the flavor is that of chocolate. To be fair, chocolate ice cream does not taste like chocolate; it tastes like chocolate ice cream. But this ice cream tastes like a half cup of Oreos (which also don't actually taste like chocolate) ground into paste, mixed with cream and a touch of cocoa powder. It's not half bad, but it ain't half good either.
Rocky Road-ish - Similar to Ben & Jerry's Magic Brownies Remix in concept, this flavor takes an existing flavor and turns it on its head. But unlike Magic Brownies, this remix does not improve upon the original. At first bite, the toasted marshmallow ice cream actually tastes toasted and with each bite that flavor becomes more and more artificial until it disappears. After about five bites, the ice cream tasted like cake batter ice cream. The artificial flavor is so heavy, my mouth had that corn syrup after taste. The flavor also touted including a marshmallow swirl, something Ben & Jerry's mastered in Phish Food but failed at here. Hey, but at least there's chocolate covered almonds; sadly they are so tiny and over salted that they taste like peanuts. The carton mentioned nothing about the tiny bits of red goo that I encountered every four bites. Eww.
Chocolate Nougat Crunch - As a singer-songwriter, one of the finest compliments I've received for my music was, "I love it. It is both unique and familiar. I can't think of anything else that is quite like it." The same could be said for this new ice cream flavor. I know I've knocked the mystery of the past two flavors, but I'll admit the mystery of this flavor had me hooked like a red herring. After some thought, the flavor mystery was solved: this tastes like the physical manifestation of what ice cream shops smell like! Cake cones and sweet cream with a hint of roasted coffee and melted chocolate in the air. The chocolate covered wafers--while not "crunchy" as the flavor name would suggest--are a delightful new mix-in and the nougat gives that hint of Charleston Chew nostalgia. My favorite of the new flavors.
In a future post, I will discuss Ben & Jerry's Frozen Greek Yogurt.
Friday, March 9, 2012
Häagen-Dazs Class of 2012
In recent years, Häagen-Dazs has opted to offer an annual selection of "Limited Edition" flavors, treating the introduction of new flavors as a market test. This year they offer four new flavors: the three below and Vanilla Bean Espresso, which interests me about as much as Knucklehair ice cream.
Spiced Caramel Biscuit - When I saw the word "speculoos" on a pint of ice cream, I got so excited I began weeping loudly and tossing dollar bills at the freezer. This behavior was also due to some confusion I felt: I could plainly see the Belgian s-word written in 8-point font on the side of the container, but the flavor was called "caramel biscuit" when speculoos is a cinnamon cookie. After being escorted out of the grocery store, I gave it a try: a buttery ice cream (allegedly caramel-flavored) with enough cookies per bite to have some that were softened, some that were crunchy and some that were crystally in the way only speculoos can be. Despite a misleading name, a truly enjoyable flavor worthy of trying.
Salted Caramel Truffle - The bougie trend of adding salt to caramels is one I've been known to indulge in once or twice, but I swear it was morbid curiosity and not a need for dessert performance enhancements. The word caramel is enough to make me try most anything, regardless of the spice obstacles I must endure. But now the trend has extended beyond the neighborhood scoop shops and into the grocery aisle. This new flavor has an acceptable balance, giving a clear salty & sweet flavor on first taste of the sweet-cream ice cream and caramel swirl, but an overall sweet aftertaste. The major letdown are the "truffles," which taste like the post-holiday discount candy that's still sitting around a week later. (A look at the ingredients list shows that cocoa is the ninth ingredient in the "truffles.")
Coconut Macaroon - Perfect for the Häagen-Dazs brand, this stand-out flavor is simple, delicate, creamy and a new twist in an old favorite. Like a macaroon, the ice cream is both a little oily and a little buttery. The macaroon mix-in is both brittle and chewy. There is both the taste of shredded coconut (the subtle ice cream) and toasted coconut (the mix-in). Easily my favorite of the new flavors.
Spiced Caramel Biscuit - When I saw the word "speculoos" on a pint of ice cream, I got so excited I began weeping loudly and tossing dollar bills at the freezer. This behavior was also due to some confusion I felt: I could plainly see the Belgian s-word written in 8-point font on the side of the container, but the flavor was called "caramel biscuit" when speculoos is a cinnamon cookie. After being escorted out of the grocery store, I gave it a try: a buttery ice cream (allegedly caramel-flavored) with enough cookies per bite to have some that were softened, some that were crunchy and some that were crystally in the way only speculoos can be. Despite a misleading name, a truly enjoyable flavor worthy of trying.
Salted Caramel Truffle - The bougie trend of adding salt to caramels is one I've been known to indulge in once or twice, but I swear it was morbid curiosity and not a need for dessert performance enhancements. The word caramel is enough to make me try most anything, regardless of the spice obstacles I must endure. But now the trend has extended beyond the neighborhood scoop shops and into the grocery aisle. This new flavor has an acceptable balance, giving a clear salty & sweet flavor on first taste of the sweet-cream ice cream and caramel swirl, but an overall sweet aftertaste. The major letdown are the "truffles," which taste like the post-holiday discount candy that's still sitting around a week later. (A look at the ingredients list shows that cocoa is the ninth ingredient in the "truffles.")
Coconut Macaroon - Perfect for the Häagen-Dazs brand, this stand-out flavor is simple, delicate, creamy and a new twist in an old favorite. Like a macaroon, the ice cream is both a little oily and a little buttery. The macaroon mix-in is both brittle and chewy. There is both the taste of shredded coconut (the subtle ice cream) and toasted coconut (the mix-in). Easily my favorite of the new flavors.
Wednesday, February 29, 2012
Instant classic.
This is what my family all agreed after tasting the Friday special from RingO's Donuts: Peach-filled. I am salivating thinking about the fried fabulousness of the glazed delight. I cannot possibly explain how much I enjoy peaches, so I'll let Nicholas Cage do it for me. Sadly, it isn't Friday yet, so I'll have to report on the business instead (based on the evening's research).
With 27 varieties, even if you can't get there on Peach-filled Donut day, you'll have no trouble finding something you'll love, whether tried and true classics or new instant classics waiting to be discovered. My second favorite was the Honey Bun, which I devoured far too quickly to come up with anything clever to say about it. My parents and I also really enjoyed the Key Lime yeast doughnut that looks like a normal doughnut with its hole filled and topped with dollop of delicious key lime cream in the center. There is the Orange Juice cake doughnut, which is a cake doughnut with a distinctive taste of kiwi. [Editor's note: It doesn't taste like kiwi. Obviously, it tastes like joy.] And then, for those who follow the trends of haute cuisine, there is the Squealer, a maple bacon doughnut. Owner/chef, J. Kirk Ring, notes that "In Smithfield [home of world famous cured ham], you have to have something with a pork product."
But that's not the only way, RingO's appeals to local taste. Since opening in March 2009, the business has sold donuts to frequent sell outs, a wonderful success story for such a young business. I'm not sure I could join Ring in getting up at 3:30am six days a week to make donuts, but I would willingly stay up late enough to eat them!
(Thanks to The Daily Press and Eric Gillard for unknowingly contributing to this post by doing all the non-eating research. And thanks to this person who put the Nick Cage scene to music.)
With 27 varieties, even if you can't get there on Peach-filled Donut day, you'll have no trouble finding something you'll love, whether tried and true classics or new instant classics waiting to be discovered. My second favorite was the Honey Bun, which I devoured far too quickly to come up with anything clever to say about it. My parents and I also really enjoyed the Key Lime yeast doughnut that looks like a normal doughnut with its hole filled and topped with dollop of delicious key lime cream in the center. There is the Orange Juice cake doughnut, which is a cake doughnut with a distinctive taste of kiwi. [Editor's note: It doesn't taste like kiwi. Obviously, it tastes like joy.] And then, for those who follow the trends of haute cuisine, there is the Squealer, a maple bacon doughnut. Owner/chef, J. Kirk Ring, notes that "In Smithfield [home of world famous cured ham], you have to have something with a pork product."
But that's not the only way, RingO's appeals to local taste. Since opening in March 2009, the business has sold donuts to frequent sell outs, a wonderful success story for such a young business. I'm not sure I could join Ring in getting up at 3:30am six days a week to make donuts, but I would willingly stay up late enough to eat them!
(Thanks to The Daily Press and Eric Gillard for unknowingly contributing to this post by doing all the non-eating research. And thanks to this person who put the Nick Cage scene to music.)
Tuesday, February 14, 2012
Free Ben & Jerry's: Take the dough out of politics!
Received this email:
"At Ben & Jerry's we're so fond of dough we invented Cookie Dough ice cream! But when it comes to politics, there's no place for "dough". So why are corporations allowed to spend as much money as they want to influence our elections? Join us to take back American democracy with a Constitutional Amendment that will keep corporate money out of our elections.
"To kick off this campaign, what better way to show our support of the people's right to have their voices heard than to give away free ice cream! On February 14th from 5pm - 8pm, visit a participating Scoop Shop to get a free scoop of Americone Dream. It's the flavor's 5th anniversary too!
"Take action at getthedoughout.org!"
"At Ben & Jerry's we're so fond of dough we invented Cookie Dough ice cream! But when it comes to politics, there's no place for "dough". So why are corporations allowed to spend as much money as they want to influence our elections? Join us to take back American democracy with a Constitutional Amendment that will keep corporate money out of our elections.
"To kick off this campaign, what better way to show our support of the people's right to have their voices heard than to give away free ice cream! On February 14th from 5pm - 8pm, visit a participating Scoop Shop to get a free scoop of Americone Dream. It's the flavor's 5th anniversary too!
"Take action at getthedoughout.org!"
Tuesday, January 31, 2012
Häagen-Dazs it again.
I stumbled across two Häagen-Dazs Limited Edition flavors that were new to my grocery experience. Score. First, there is Spiced Peach Crumble, which is pleasant but, like last year's Blueberry Crumble, could use more of the crumbles and bits of fruit. Second, there is a delightful and creative entry: Cranberry Pumpkin Spice.
As this blog's resident pumpkin expert (not to mention sole contributor), I can report that in numerous years of documented pumpkin consumption this is the first and only item to cross my path that pairs cranberry with pumpkin, a pairing so obvious it eluded us all. At first bite it is clear that Häagen-Dazs is able to handle pumpkin with the same elegance it treats all its flavors. Rich, creamy and full of spice, this is what anyone would look for in a pumpkin ice cream. The second bite bringeth the cranberry swirl and, behold, it was very good. Lighter than Ben & Jerry's delightfully subtle Pumpkin Cheesecake, this flavor offers the same sour zing but with a fruity afterthought.
Thank you, Häagen-Dazs. I shall be experimenting with pumpkin and cranberry pairings for the rest of my life.
As this blog's resident pumpkin expert (not to mention sole contributor), I can report that in numerous years of documented pumpkin consumption this is the first and only item to cross my path that pairs cranberry with pumpkin, a pairing so obvious it eluded us all. At first bite it is clear that Häagen-Dazs is able to handle pumpkin with the same elegance it treats all its flavors. Rich, creamy and full of spice, this is what anyone would look for in a pumpkin ice cream. The second bite bringeth the cranberry swirl and, behold, it was very good. Lighter than Ben & Jerry's delightfully subtle Pumpkin Cheesecake, this flavor offers the same sour zing but with a fruity afterthought.
Thank you, Häagen-Dazs. I shall be experimenting with pumpkin and cranberry pairings for the rest of my life.
Saturday, December 31, 2011
Tuesday, November 15, 2011
Oh, how the mighty have fallen.
Last year I consumed 40 pumpkin items between September 15 and October 31, this year I did not even achieve half that number. Oh, how the mighty have fallen. Here’s the list:
pumpkin pie, pumpkin bagel, pumpkin cream cheese schmear, pumpkin waffle, pumpkin bread, pumpkin pancake, pumpkin cheesecake, pumpkin milkshake, pumpkin pecan roll, pumpkin frozen yogurt, squid ink pumpkin and squash ravioli, Snap-o-lantern ice cream, pumpkin whoopie pie, pumpkin spice gelato, pumpkin pie ice cream, pumpkin butter
How did my competitors fare this year? Have I been dethroned?
Monday, October 31, 2011
Cicada Ice Cream
I’d gladly take things that go bump in the night over things
that go chirp in my stomach.
When Sparky’s in Columbia, MO created cicada ice cream it became an instant legend, not just for being the most gastronomically grotesque creation of the year, but also for batting a thousand. Only one batch was made and it sold out in just thirty minutes. The store pulled the flavor before it made a second batch because the health department did not give its endorsement; apparently the most hygienic cicada preparation has not been fully researched.
In all seriousness, more spooky than brown sugar and bug ice cream is that anything “not specifically provided for in the local health code” is understood to be illegal. Bureaucratic red flagging in food regulation is the same battle being fought by Nice Cream inChicago
(Thanks to Laurie for the tip.)
When Sparky’s in Columbia, MO created cicada ice cream it became an instant legend, not just for being the most gastronomically grotesque creation of the year, but also for batting a thousand. Only one batch was made and it sold out in just thirty minutes. The store pulled the flavor before it made a second batch because the health department did not give its endorsement; apparently the most hygienic cicada preparation has not been fully researched.
In all seriousness, more spooky than brown sugar and bug ice cream is that anything “not specifically provided for in the local health code” is understood to be illegal. Bureaucratic red flagging in food regulation is the same battle being fought by Nice Cream in
(Thanks to Laurie for the tip.)
Wednesday, October 26, 2011
Cubism or Zombie?
Picasso believed in two things: ice cream and zombies.
In all seriousness, I once went to an ice cream shop in D.C. (which shall remain nameless) that had a huge mural of Guernica, only each of the characters doomed to die in the horrible bombing were holding ice cream cones. Appalled, I remarked to my brother how completely and utterly tasteless the mural was. Loudly, I might add, which probably explains the pay-and-get-out attitude of the proprietor. Whoops.
Hey, the word "zombie" reminds of something! A creative writing curriculum I wrote for elementary schoolers called "Brains! or, Writing with Zombies" was recently published. Money from the sales go into the programs at 826, free after-school tutoring and creative writing centers in several US cities.
Note from 2012: Read some of the amazing and hilarious zombie stories written by my young students as published in 826CHI Compendium Vol. 3!
In all seriousness, I once went to an ice cream shop in D.C. (which shall remain nameless) that had a huge mural of Guernica, only each of the characters doomed to die in the horrible bombing were holding ice cream cones. Appalled, I remarked to my brother how completely and utterly tasteless the mural was. Loudly, I might add, which probably explains the pay-and-get-out attitude of the proprietor. Whoops.
Hey, the word "zombie" reminds of something! A creative writing curriculum I wrote for elementary schoolers called "Brains! or, Writing with Zombies" was recently published. Money from the sales go into the programs at 826, free after-school tutoring and creative writing centers in several US cities.
Note from 2012: Read some of the amazing and hilarious zombie stories written by my young students as published in 826CHI Compendium Vol. 3!
Saturday, September 17, 2011
The Sixth Annual Pumpkin Challenge
This could be your year to win. Your chances are better this year because the reigning champion will be less of a contender. Baffling as it may sound, I will be preoccupied by a number of life events that people claim to be more important than pumpkin season. I mean no dishonor to the Great Pumpkin and hope he will not bypass my patch this year. But ho! Perhaps you are new to the Pumpkin Challenge!
Every year, from September 15 through Halloween, all are invited to consume as many pumpkin foods as possible. So epicurate a cornucopia of new recipes and buy out the grocery. Or, better yet, try and beat my record. Here are the rules:
Why have was the Pumpkin Challenge created?
Originally the short-term goal was to encourage pumpkin season to start earlier than October, since they are mostly only offered around Halloween and Thanksgiving. Happily, this year and last year have shown progress of pumpkin activity in early September! The long-term goal is for pumpkin products year round. If you aren't currently active in the off-season of the Pumpkin Challenge, my hope is your participation will help you branch out into new pumpkin dishes (not just pie, bread and muffins) and give you post-autumnal pumpkin pangs.
Every year, from September 15 through Halloween, all are invited to consume as many pumpkin foods as possible. So epicurate a cornucopia of new recipes and buy out the grocery. Or, better yet, try and beat my record. Here are the rules:
- The only beverage allowed is the milkshake.
- Food items may not be doubled. (Two slices of pumpkin cheesecake count as one item. The only way it could count for two different items is if the second item has a distinct enough difference of flavor that it warrants a different name AND the item comes from a different source than the first item.)
Why have was the Pumpkin Challenge created?
Originally the short-term goal was to encourage pumpkin season to start earlier than October, since they are mostly only offered around Halloween and Thanksgiving. Happily, this year and last year have shown progress of pumpkin activity in early September! The long-term goal is for pumpkin products year round. If you aren't currently active in the off-season of the Pumpkin Challenge, my hope is your participation will help you branch out into new pumpkin dishes (not just pie, bread and muffins) and give you post-autumnal pumpkin pangs.
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