Best Italian Cream Soda in NYC?
Is there a place in NYC to get killer Italian cream soda??? Any and all recommendations are appreciated. Thanks.
I'm going to create the "G" from scratch and use a font called Snell Roundhand for "ourmet", customizing it to match the logo. Thanks for all of the feedback, guys.
This is way too exciting. Meryl Streep as Julia Child is brilliant!
Can I has cheezburger?
Artery blocker of my dreams,
Ruminating in my tummy.
Never raw, always sunning.
Illicitly grilling my
Vixen of meat.
Oh me, oh my. Onion
Rings or french fries on the sly,
Excellent cheezburger I can has inside.
Dude, you crack me up! I've gone twice in the freezing cold and I'll tell you two things: 1. The burger DOES taste better in the chill and 2. I won't be ordering an Orange Cremesicle until they install those heaters. Heat is key when it comes to consuming custard.
I have a hard time even eating square burgers so mickey mouse patties are out of the question.
My old next door neighbor back in California, Victoria F., who introduced me to the joys of garlic bacon pasta.
Blue velvet cupcakes, my twisted take on the classic Red Velvet... the cake is royal blue and the cream cheese icing is neon blue. Even after one bite, your mouth looks like it was mauled by a Smurf.
You missed one of my favorites, Sarah Cihat's Rehabilitated Dishware. Check her out.
My family lives on Oahu, HI so when I got visit, I go to Costco and Times supermarket if I have to but my heart belongs to Diamond Head Market. They make the best chicken curried salad EVER and when you hit the cash wrap, there are Spam Musubis right there for the taking. Pretty awesome!
I agree with Adam except I want one of all of them. I'm in drool mode. When are the Japadogs making a move to NYC???
Shirley Temples, baby!
Astoria, Queens
Places I shop
1. Key Food or Associated markets are my main source food shopping sources.
2. Fresh Direct can get me anything I want (when they remember my order) from organic meat to TP. I use this during those weeks when I get out of work too late when the stores are closed and my fridge is bare.
3. The Farmers market in Union Square... it's a thing of beauty. Any farmers market makes me fall in love with food all over again. My favorite find was at the San Rafael Civic Center Farmers Markets in California where I became addicted to Jalapeno jelly spreads... put them on a cracker with cream cheese and you're in heaven!
4. Whole Foods in the cit-tay but the line usually scares me off.
Is there a place in NYC to get killer Italian cream soda??? Any and all recommendations are appreciated. Thanks.
Does anyone know what the typeface is that was used for Gourmet magazine's logo? I'm sure it was modified but if someone can help me identify the basic font, that would be wonderful. Thanks!
I've heard of people not washing their cast iron skillets to keep the flavors locked in them ... is this true and is it really safe to not wash them?
I'm looking for an excellent sake bar in the east village that is open at 7 (so Decibel is out), has room for more than 7 people and has good food. Any suggestions???
I flat out love brussels sprouts. They are easily the most favorite of my favorite vegetables. When properly seared and caramelized they turn sweet and nutty like nothing else. Of course, if you overcook them or allow them to steam in their own liquid, they turn funky and unpleasant like nothing else, or at least like nothing fit to be eaten. Properly cooking them requires two things: high heat, and proper preparation. Today we're gonna focus on the latter. More
In recent years Reykjavik has witnessed a steady increase of vending carts catering to every viking whim, offering anything from Belgian waffles to hefty subs stuffed with roasted Icelandic lamb and béarnaise sauce. But one particular street vendor has been more resilient and traditional than all the others, ascending to a near sacred status in the national character with its unrefined charm and a menu so short that if you blink, you might miss it: the Bæjarins Beztu hot dog stand. More
Suckers vs. lollipops, subs vs. hoagies. It's these regional differences in food nomenclature that can drive endless discussions. But what about those colorful bits of sugar that decorate your ice cream cone? Whether you like them as rainbow as a pride flag, or in shades of chocolate only, do you call them jimmies or sprinkles? Take the poll! » More
Remember those three Brooklyn beekeeper dudes? Well they're covering up the leg tattoos (just briefly) to put on real head-to-toe beekeeper suits--it's time for their first illegal honey harvest! Using a special tool called a "scratcher," they picked off... More
Roberto Caporuscio, one of the partners-pizzaiolos at Kesté Pizza & Vino in Manhattan's Greenwich Village, led a Neapolitan pizza-making class last night. Before he began punching dough balls and spreading tomato sauce, he went over the basics. Naples is a couple hours south of Rome, and "the pizza from there is not better, it's just different." He gave us a little history on the famous Naples-originating Margherita pizza, which we were about to bake in the Kesté oven cranked up to 950°F. A baker named Rafaele Esposito whipped up the first pizza Margherita in 1889 to welcome the Queen... More
[Photograph: Dennis Lee] It's always a fun trick to throw a hunk of halloumi on a fiery grill. Inevitably people who've never heard of the stuff start to freak out, wondering why you're about to ruin a ball of perfectly good cheese by melting it into the hot coals below. Hell, I've had people actually pull a chunk off the grill with their bare hands with the same effort they'd reserve for rescuing a drowning person. The cool thing about halloumi is it softens and the milk fats caramelize resulting in some awesome smoky sweet curd. The density and construction of the cheese is such that it never actually turns in to a bubbly disintegrating mass. There are plenty... More
Photograph from cheese-rolling.co.uk I'm not the most outdoorsy person, but this is a competition I can get behind. Every year on Cooper's Hill in Gloucester, England, a cheese-rolling race is held. No, it isn't a race between different rounds of cheese—it is something much better: One round of cheese is rolled down the hill and participants chase after it. Last year our cheese correspondent Jamie Forest wrote about 2008's winner and the cheese used in the race. You can see photos from this year's race, which took place on May 25, in today's post at The Big Picture from The Boston Globe. The tradition has been going for for at least 200 years and is always growing in popularity.... More
I'm not asking for a soda in a bottle. I'm asking for a soda fountain establishment (do they still exist?) that will make a classic italian cream soda that usually involves syrup, club soda and half n half.