Serious Eats - seriouseats.com

While I believe this theory is true, when you take this scenario into a real-life situation where one actually has to PAY for the items, I think you'll get different results.

How could you not include Jacques Torres in your testing?

Just picked up a small container of it from the Times Square location. No air pockets. It is lighter than gelato from, let's say, Il Lab. But I wouldn't describe it as fluffy. I still say it's creamy but with a lower density.

Tasting it again for the second time, I retract my statement about liking it more than Grom, etc. I do like it better than Il Lab, but I seem to be in the minority that thinks that Il Lab is overrated. I don't think it will be everyone's cup of tea. But if you like gelato on the lighter side I think one should try Screme.

One of the flavors I tasted was definitely off as it tasted of freezer burn. I asked the girl behind the counter how old it was. She told it was a few days old and will let them know. The two women behind the counter were as nice as can be.

I just had it the first time and ordered the caramel and chocolate. I thought it was better than the others with the exception of Otto. Was so fresh creamy and spreadable and very luxurious. Didn't think it was fluffy at all.

@Brownie: Have you tried Tinkyada's brown rice pasta? I find the product to be very good, and I'm picky about my pasta. The thing is you don't pay attention to the directions on the package. You're bound to get mushy pasta if you boil it according to the directions. You cook it until it is done (whenever that is) and then rinse in water because there's way too much starch on the pasta (which is the reason you probably say it's gummy). While my favorite pasta is Trader Joe's (don't laugh, it came in first in a nymag pasta test), Tinkyada is not bad for a gluten-free product IF you know how to prepare it correctly.

P.S. And I think Chiarello said he picked apart the strands of his quinoa pasta one by one because it all clumped together in the beginning.

@Poultrygeist -- Your wife needs to be more careful with Japanese restaurants. There is gluten in soy sauce. You've got wheat-free tamari (not all tamari is wheat-free), but most Japanese restaurants are using regular soy sauce.

Gasp! Pandan and jasmine are two of my favorite flavors! Too bad that the jasmine wasn't that great. I'll pass on the durian.