Hello Thesu. We don't use Mr Softee ice cream, and never have. Please come by and give it a taste. Our ice cream is a custard that we like quite a bit. Both of us find the Softee ice millk (it's milk and butter fat- no cream) to be quite heinous, but some people dig it. It's all about options.
SeriousB, we invite you to check out our website and see what we're up to. Our ice cream truck is about doing as much as possible with the two flavors that are possible with a soft serve machine. Our book will move way beyond that, and is going to be a great motivator for people who want to experiment with ice cream at home.
It's all very exciting, and ice cream will only become more fun. Thanks for coming along with us.
Robyn, you seem like genius.
Thanks for this, Donny!
Steamsoldier: I'm technically still in hibernation. I took out a truck for one day a week back, for a special event. Since I don't intend to go out again for a little bit I took all the signs off.
Travpard: by July it feels like I live in the thing. For now I feign normalcy.
Erin: did I tell you that I just recorded a piece by Michael Hearst, the "Songs For Ice Cream Trucks" guy?
Hmm. Erin and I were both writing about breast milk ice cream at the exact same moment. Coincidence, or evidence of a hive mind in action?
Interesting. I've not gone to a butcher shop or grocery store and seen the butcher with much more than an apron and gloves.
@ Meat Guy: he wore rubber gloves on under his knit gloves, which he changed several times throughout the demo.
As far as the other equipment you mention.... what you see in the photos is what we saw, and since I have neither knowledge of regulations nor their store policies for demos (interesting question) I can't weigh in.
I quite like my own ice cream, not included above.
I love getting the server's name scribbled on a cocktail napkin. So klassy!
I think a Serious Eats New England would be lovely. There's a great deal of good eating (and market-hopping) between Providence and Portland. Vermont, for all of that great beer... and Connecticut, for- damn. Why does Connecticut have to be in New England?
This has not been a problem for me, though on he flip side I have a hard time petting my hamburger shaped cat.
Wait. What? Whoa.
Petra (the proprietress) was in NYC last fall meeting with truckers. She is a delight! This truck is worthy of a visit just for her charm.
And just so's y'all knows: the fine for “failure to conspicuously display a license” (your mobile food vendor badge must be either clipped to your shirt or worn on a lanyard- it can't just be on the wall) is $1,000.
Your fountain of useless blather,
DOUG
They didn't take NYC's "Food Protection Course for Mobile Vendors" that those of us licensed to serve on the street must take? In that case they didn't know that customers don't like to find acrylic fingernails in their food! Every, be careful if you eat from these unauthorized vendors. If you find one of Boulud's sassy tips in your take away, you have only yourself to blame.
Memories of that class are flooding my brain. I think that I'll just close my eyes and rock in place.
I'd like to be added!
The Big Gay Ice Cream Truck
@biggayicecream
New York City
BigGayIceCreamTruck hasn't written a post yet.
More and more meat purveyors are offering seminars where you can watch beef butchering in action. It makes sense—they're going to be carving regardless, so why not let us watch? Plus, it's a pretty weird way to spend an afternoon. We recently went to a butchery demo at Dickson's Farmstand Meats in Manhattan with owner Jake Dickson and butcher Adam Tiberio. More
Wow- thank you all. We've been getting more and more excited about the venture, but after today, with the outpouring of love that this post has caused, we're just busting at the seams. We can't wait to open and do you all proud.