This version of the regional specialty pairs kefir with store-bought frozen yogurt and dates for a satisfying not-too-sweet treat.
'shakes' on Serious Eats
I'm forever on the lookout for new chocolate flavor combos to inspire me. Just a few weeks ago at a fruit smoothie stand here in Singapore, I spied a Chocolate Avocado Milkshake on the menu and ordered it straight away. Though avocados are a fruit, I like them salty, not sweet. I've never considered paring the two together, and to be honest I thought the shake would be disgusting.
Avocado's role here is to add body the shake. Drinking this reminded me of a thick and creamy chocolate milkshake, but the overall effect felt lighter.
Maybe it's the PTSD (that's Post Thanksgiving Sobriety Disinclination) talking, but any dessert that can accommodate a few ounces bourbon seems like the very definition of Happy Holidays to me. Not that McDonald's Egg Nog shake is alcoholic. Just that, well, it should be.
Feel free to mix in a shot or two of your favorite holiday spirit along with the whipped cream at the end. Add it earlier and you'll prevent the shake from thickening in the ice cream maker.
It's hard to go to a place you like and get served something awful. It's harder still when you walk into a place you like, fulling expecting that the thing you order is going to disappoint you. But at Serious Eats, when we hear that Wendy's is making new shakes, we've got to try them—even if their Frosty-based parfait desserts disappointed us. So we ventured back to our nearest Wendy's to give them a shot.
When I stumbled upon this recipe for Fresh Mint-Chocolate Speckled Milkshake in Bobby Flay's Burgers, Fries & Shakes, happy childhood memories came flooding back to me.
Do you ever wonder what chefs eat? You'd think that with access to a well-stocked walk-in and state-of-the-art kitchen they would eat exceptionally well, on par or better than the food that we pay for in their restaurants. You might think that it is all white truffles, foie gras, and vintage Bordeaux—but the reality is a bit bleaker. Chefs are usually too busy preparing for service to sit down to a proper meal. Days start early, end late, and there is no lunch hour. When the clock strikes 10 or 11 p.m., or later depending on what time the restaurant closes, chances are the people who've made your dinner have had nothing more than a few spoonfuls of food (to...
All That Klausner From the blog of comedy writer Julie Klausner: Easter is tantalizingly around the corner, quoth the candy aisles of Duane Reade (which has Whoppers Robin's Eggs) and Walgreen's (which has Milk Chocolate Praying Hands). But according to my friend Jocelyn, who has BEEN TO ENGLAND, our candy may as well be pushpins and gravel. Because across the pond, come Easter, the Brits are doing what they do all year round: making us Americans look like potato salad-shucking morons. Behold, the CADBURY CREME EGG McFLURRY. Of course, there's nothing stopping you from making your own Cadbury Creme Egg shake at home. [via Buzzfeed]...
California is a date mecca, especially in the southern half near Palm Springs. The prune-resembling pellets are packed with natural sugars, which makes them a great—yet shocking to outsiders—ingredient for milkshakes.