Two weeks ago, my family and I decided to go to Brandywine National Park.  Though we did not find much to do at the park (I think we accidentally went to a small memorial instead) we did get to check out some wineries in the surrounding area.  Living in California for the past five years, and being in New York where people seem to be very anti-PA, I didn’t expect anything great from this experience.  However, I was pleasantly surprised.  Check out my reviews of two of the vineyards I visited, Penns Woods Winery and Stargazers Vineyard:

Stargazers Vineyard

1024 Wheatland Dr
Coatesville, PA 19320
(610) 486-0422

This place is so unique!  I have not been to anything like it in California, and I kept getting the sense that this is what a California winery may have looked like some twenty years ago.  The place is solar powered and in what feels like the middle of nowhere, where nature seems to be the ruler at play rather than the technology that rules the everyday life of me and you (needless to say I tried to withstand checking my email on my Iphone during my visit).

We traveled here on several windy roads which made it seem very majestic and secret (I later saw on their website that they advise you not to use your GPS to find the place since they take you on these roads.  Fortunately we were ok that day).  The location is surrounded by a field of trees (of which were turning colors at my visit) and there seems to be a little lavender farm too.  It was breathtaking!

The tasting room is big and open with lots of light.  There is nothing fancy about it.  There are bugs flying everywhere (which I actually find charming).  You feel like you are in a really rustic situation, not in some polished Temple like place you find in Napa (I’m specifically thinking of Darioush Winery).  We used little bottle caps to keep track of how much wine we’d had.  They called it wine money.

The first wine we tried was the Briar Patch Dornfelder.  This wine was crazy good, and so different from anything I’d tasted before.  It was the jam of jameness.  I smelled and tasted the most brilliant raspberry taste when I sipped it.  It was so pungent that I had no doubt it was a different variety of grape than I had ever tried before. Reading more about it, I realize this is a popular varietal in Germany and that it is very versatile.

The other star players of our tasting were the Cabernet Franc and the Tinto.  The CF was very good.  I must say a lot of times when you drink wine out of the typical wine spots (CA, France, Italy, Spain, etc) you don’t think that you’re going to get quality, but this CF was in the same caliber as a CF I had at Thomas Fogerty last week.  Though I must say it didn’t have quite as much of the earthy pepper taste I associate with that varietal, the flavor was still really complex.

The Tinto was one of my favorites!  It was the perfect not too sweet dessert wine.  I liked it about the same as a late harvest dessert wine I got at Dashe Winery this summer.  Super delicious!

Penns Woods Winery

124 Beaver Valley Rd
Chadds Ford, PA 19317
(610) 459-0808


My family and I decided to go wine tasting in Chadds Ford this weekend, and ended up at Penns Woods Winery because they told us we could bring our dog and do a tasting on their porch.  The weather turned out to be beautiful and the leaves were just starting to change.  The tasting room is a small little room in an old colonial looking house.  It is very cozy, not too fancy.  Certainly, it doesn’t remind me of the giant polished buildings in Napa, which I like.

We tried about 5 or six of their reds.  I can’t really remember all of them, but I can talk about the two we came home with.

The first we tried was the Chambourcin Reserve 2006.  It was like no wine I’d ever tasted.  I will add that I have never tried the chambourcin grape.  I asked the pourer about it.  He said that these grapes came in bigger clusters and that you had to use a lot more grapes to make this wine.  It had a few things going on with the palate.  I asked the pourer to describe the flavors to me.  He said, “Some people detect sage,” and I almost rose out of my chair, “Yes, that’s it!”  It was fantastic.  The wine was earthy in this subtle grassy type of way that I have never experienced.  I was pleased!  If I were to open my own wine bar someday, I would definitely try to put this wine on my menu because it is really different from anything I tried before.

We also purchased the Ameritage Reserve 2004.  After tasting this I realize I love American style bordeauxes!  This wine is a combination of Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot, Carmine, Sangiovese, Nebiolo.  It was my mother’s favorite.  I liked it as well, but my heart was definitely more in tune with the Chambourcin which I thought was their most unique wine.


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After a long hiatus, I would like to return. Hopefully for real this time.

Now let me be frank with you about my food blogging habits and history. Back when I started this site, I was making twice as much – if not more – than I am right now. For much of 2009, I was also unemployed and not because I wanted to be. As you might imagine, 5 star restaurants aren’t the natural haunts for a woman whose nick name might as well be Queen of the Overdraft Fee. But, despite all this I’ve managed to have my moments of debauchery no matter how economically dismal the world is for someone in their early mid twenties (I was told by a potential employer that ‘it’s just a terrible time to be 24′. Never mind that I’m 25).

Anyway, that being said, this thing called alcohol really has been a saint during these difficult times, and if there is one thing I’ve grow to love more and more throughout this past year it’s wine. Yes, I love wine. I love it, I lurve it, and if it were a human being I’d tie it to my bed and make it cuddle me till the early hours of the morning. I love wine.

That being said, it is Natural Wine Week here in San Francisco. What is natural wine? Natural wine is wine that is either organic, biodynamic, or sustainable. Yes that’s right, you can get tipsy and righteously call yourself the Rachel Carson of Booze — just make sure people don’t see that gas guzzling car you hid two blocks down the street.  Ok, but what does it really mean? For more details on the differences between organic, biodynamic, and sustainable wines,Yield Wine Bar in the Dogpatch provides a thorough explanation here. Surpsingly, Yield is not one of the bars hosting the events, but I suggest you go there in celebration of this glorious week anyway.

Now where to go for Natural Wine Week. I would advise any wine-drinking citizen to post haste it to Terroir, which serves natural wine every night of the week.  Of course, I would prefer you not come here every night of the week because I don’t want to share the table space with you, nor do I want you taking up those cozy quirky seats upstairs. Ok, I’ll stop being a jerk. Terroir is my favorite wine bar in the city, with a chalkboard list of wines by the glass and an extensive list of bottles available to purchase on the spot or to take home – you save a lot of money if you do take out. They also feature a cheese plate that pairs excellently with the wines. I have yet to be able to resist it, and I think it’s completely reasonable to define heaven as a glass of Gamay with a bite of Mount Tam and quince paste.

But, Nopa is also a fabulous place to celebrate this week, with an awesome selection of natural wines. Check out their wine blog for more details on what they have to offer this week.

Tomorrow night, the event goes on at Arlequin, click here to see the drinks of the eve.

Until then, make sure to hit up as many of these events as you can. And make sure to catch me at the Symposium on Sunday at Terroir.

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Sometimes, for what seems like no apparent reason, we gorge on baked goods. As far as I am concerned baked goods could stop wars. After all, a croissant done right can really spread harmony throughout the room. Okay, maybe I’m wrong. I can say that people have been using baked goods to assuage feelings of emptiness forever. You know you’ve gone through your pantry at 2am, or swiped a bear claw from a baby. Okay, maybe I’m wrong. In any case, this young lady, plagued by the doldrums of continual job searching, found herself at Arizmendi Bakery gorging on baked goods. Then she found herself at Tartine the next day..also gorging on baked goods.

In case none of you knew, these are two of the most popular bakeries in the US. Arizmendi Bakery is in the sunset district of San Francisco near Golden Gate Park. 

Usually I get the pizza at Arizmendi’s. Like the Cheeseboard in Berkeley, Arizmendi features a different pizza everyday. They are delicious, thin, and topped with uber fresh ingredients. Each pizza of the day features different and unique combinations of vegetables. The shiitake, portobello and button mushrooms, sesame-ginger-garlic vinaigrette pizza is one such example and gives you that old pizza feel with a little bit of something new. You can check out the daily pizza menu before you head over to Arizmendi here

This time I visited Arizmendi I got the pizza of the day (house-made tomato sauce, smoked mozzarella, rosemary oil, p&p – the sauce was rich with flavor, so much so I wondered if there was bacon in it. There was not.) but I did not stop there. I also got a poppy studded loaf of sour dough, a scrumptious chocolate chip cookie (they do them right here) and a pecan roll. The pecan roll set me off edge and though I walked all through the Golden Gate Park Botanical Gardens after my binge, I still felt like the human equivalent of a pinata. 

The next day, after a long hiatus, I went to what is New York Times food critic Mark Bittman’s favorite bakery in the US: Tartine. (If you don’t believe me, read the article here.) Tartine is located in the Mission district. I love the ham and cheese croissants at Tartine. I think they are one of the best things to graze this planet and I couldn’t care less if they clog my arteries and make me die a premature death. Life would not be living without them – and when I say them, I still mean the ham and cheese croissants specifically, I am just assuming you’ll be eating more than one of them. 

On my most recent visit, however, they were out of ham and cheese croissants. I was very upset about this. I had done my hair, showered, the whole works just to strap into this place and order what I believed would be the lunch to make my day. Had I not ordered the quiche I may have been very disappointed.

Soon I learned that the quiche could also bring me to my knees. Like the Tartine croissant the outer layer is extremely flakey and buttery, making ones finger a bit of a disaster after the meal. Fortunately for you the food is so good you won’t care. The quiche is no exception. Its inner layer is unnaturally yet naturally creamy and there is not one healthy thing about it (well the ingredients are great but….). This particular quiche was made with herbs and ham. It was the perfect thing to curb my addiction for well….maybe a few days.

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Dear All,

Life’s been full of rough patches, new career changes, horrible relationships and now it’s a new year. Several months ago I decided that I would start a new food website that would focus more on reviews and those reviews would be less serious – basically I want a blog where I can write reviews that are as ridiculous as the ones found on my yelp page:

See here.

I figured that to do this I should change the site’s name and start all over. With a new career change, though, I didn’t seem to find time to do this. I did know, however, that I didn’t want to feel pressured to keep inventing startling new recipes anymore. I love food, but for so reason I sometimes go on enormous cooking dry spells. I want to cook everyday than POOF I can’t stand the thought of it. During this time I never tire of going to restaurants, though, and I certainly know a lot about what’s going on in my local San Francisco. For this reason I feel that I should re-situation my focus for this site, and give you the honest truth: I love writing about restaurants and that is what I’m going to do. 

Not only do I want to write restaurant reviews, but I want to write ones that are funny sometimes even embarrassing. This is what I want to do, and I realized that Romancing the Strawberry doesn’t really have to be all that serious of a title now does it? So poof! I made a decision. I’ll keep this site and just change the concept. It’s not like I’m going to find another person who wants to freely devote their time to designing my new site, so I may as well just stick this one. Plus, I still like strawberries.

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What can I say about a restaurant that’s so popular that people feel motivated to archive its menu since it’s inception and make a separate Yelp page for it’s famous fried chicken nights? Obviously I’m not the first to recognize that Thomas Keller of the famous French Laundry has done something right here, but just how wonderful his more affordable new project Ad Hoc is was not evident to me until I visited it this summer. My parents visit to San Francisco summer seemed the perfect excuse to hit up Ad Hoc, and on one breezy evening we finally entered it’s doors.

My family and I had been driving around all day visiting wineries and finally buying snacks and do dads in the quaint little downtown of Sonoma. When we headed to Yountville for our 7pm reservation at Ad hoc we were sleepy and not all that hungry. As we entered the large open dining room with dark wooden floors and simplistic table set ups I felt a small rush of disappointment. Was this really Thomas Keller’s other restaurant? It looked so boring. The menu of the day featuring a salad, short ribs, cheese, and ice cream sandwiches was far less interesting than I was expecting. We waited at the bar where we were given filtered tap water…..palate perks up…new thought..’I’ve never quite had water like this..’ The bar tender gets us two beers and some sparkling wine for my mom. The bar tender did a fabulous job picking my beer which was close to tasting like La fin du monde but even better. My mother’s sparkling wine was the perfect combination of dryness and fruitiness.

Then we were seated. I asked the server if we could move, which he happily agreed to do. The place we desired was right near the window. It was still sunny outside with a cool breeze coming through. The chairs had a velvety seat cover that made me rethink every review I’d ever written (Here I’d been so busy considering the oyster that I often forgot to consider my bum). My father, who is 80 and partially death, could hear everything we said.

Our server was excellent, a bonafide foodie who guided us along the wine list with stellar suggestions. We never had to call her over, nor did we ever feel like she wasn’t around when we needed her. The wine she selected, a pinot, tasted just as good on each consecutive sip as it did the first. It was quite literally as smooth as the filtered water we were served at the bar.

Our first dish was the Salad of TFL Garden Romaine Lettuces featuring big ranch farm’s tomatoes
marinated anchovies, torn garlic croutons, anchovy dressing and parmesan reggiano. The lettuce was a beautiful green with a clean and crunchy texture. The tomatoes were brightly colored and came from the French Laundry garden. They were unlike any tomatoes I’d had before, not overwhelming sweet and sliced thickly enough so that their juices could be secured in one jam packed bite. “I have never had a tomato like this before.” I heard myself say it, but I didn’t’ know it was me. The dressing, served on the side, was delectable enhancing rather than deviating from the raw richness of the ingredients themselves.

Then came the second course the Midwestern Beef Short Ribs that came with wilted spinach, pine nuts, golden raisins, cauliflower florets, fingerling potatoes and melted onions. Though I’ve heard about it a lot, I’ve never had anything cooked sous-vide, nor did I expect to experience it at Ad hoc. I assumed I would have to visit the French Laundry or Alinea to experience such techniques. After tasting these ribs I am a true believer in the benefits of cooking meat sous-vide. The product (in this case meat) is placed in air tight bags where it is then cooked in water for long periods of time in temperatures well below the boiling point. The procedure is so sensitive that just one degree difference in temperature could be a difference between having the best meal of your life and going to the hospital! When done successfully the meat retains much of its original form and is immensely flavorful.

Our short ribs were big hunky pieces of meat with fat and meat interacting as one. The meat was so tender it seemed to crumble, omitting juices on its way. They easily fell apart in my mouth, their flavor taking full range over what seemed like the universe. The fingerling potatoes were also tender with a delicious buttery flavor. The silky melted onions were better than caramelized they seemed to be mimicking the texture of water.

We got ready for another round of sparkling wine, sad to see the end of that ever delightful bottle of pinot. The sun was starting to go down, but we were still happy. We were then served ‘Browing Gold’ cheese from the 5 Spoke Creamery. It was accompanied with almonds and a unique cherry jam. I was not too impressed, but maybe that’s because I have been eating a lot of cheese lately? Or maybe I was still thinking about the short ribs?

But who cares, the ice cream sandwiches came next!

Tasty chocolate chips encapsulated nicely cut slabs of vanilla ice cream. Every time I took a bite I thought I’d popped one of the chocolate chips, the chocolate running down onto the cream. It was a swell way to end things.

My father, whose taste buds are no longer what they used to be, was delighted with the meal and couldn’t believe I knew about this place ‘in the middle of nowhere’. My mom talked about it the next day on the phone. I was impressed with Ad Hoc, truly impressed, and now I am impressed with myself for knowing about it and sharing it with those I love.

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If you go on Yelp today you will see that I have won the Review of the Day for my review of Napoli Pizza in Lower Nob Hill. In the future you can see my yelp page here: http://alexthegreatest.yelp.com

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In early August, I took a random trip to Mexico and ended up neglecting my blog so that I could rearrange my life and do a complete career change. This still holds true today. I am sorry I have not posted in forever, and have not posted anything worthwhile in forever. But everyone likes photos right? Well, I have some here. 

Salad at 100% Natural in Playa Del Carmen

 

Mole, Watermelon, and Fried Chicken at a random little stop near the Dos Ojos Cenotes.

 

Fried Grasshoppers at a Bar in Playa Del Carmen.

 

A basic tomato, basil, mozzarella salad in Merida at Casa de Frida. 

Also at Casa de Frida. Counter Clockwise from Left: Something I forget, Duck Mole, Mushroom filled  Cuitlacoche tortillas. 

 

Mind blowing Garlic Shrimp near Celestun on the west coast of the Peninsula. 

Rolandi’s Pizza, Isa Mujeras 

Gorgonzola Cheese Pizza

Proscuitto, Mascarpone, and Basil Pizza – beats the hell out of Delfina anyday!

Fresh Dragonfruit.

What was the best. Rolandi’s Pizza and the Cuitlacoche. God they were both so good!

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I’ve mentioned my love for the two books French Women Don’t Get Fat and Japanese Women Don’t Get Old or Fat in this blog, but now something new has come about! British writer Lorraine Clissold has now informed us that the Chinese also have a thing or two to teach us about healthy eating in her book Why the Chines Don’t Count Calories. It is not yet available in the States, but you can purchase it threw the UK amazon.com here. 

None of these three books are traditional diet books, and the Clissold’s book seems especially exciting given that it showcases traditional Chinese food. At this point traditional Chinese food seems like a rather mysterious concept to me. Living in San Francisco, I thought I had access to it, but apparently it’s healthy so I have not. Wouldn’t that explain why the Chinese tend to be thin? Hmm, I knew my Kung Pao chicken wasn’t the real thing! 

Check it out, and tell me all about it. There is no way I can afford to pay anything in pounds these days.

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Dear All,

Not that you’ve been refreshing the page or anything, but no I have not quit my blog. I have been out of town for some time and frankly writing blogs at an internet cafe or hostel where people are looking over your shoulder waiting for you to hurry the hell up and get off isn’t very inspirational. Not to mention the fact that I’ve been out of the kitchen and have gotten food poisoning more than once. But alas, that is life. 

Hopefully I can get a post up here in the next week so that you will truly believe that I am still alive and I do still care about food, and maybe I won’t lose you just let dear readers – if you’re out there.

Embarassingly yours,

The Strawberry Junkie

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Some of you may have noticed that I have been gone for awhile. No, it’s not that I have given up food blogging! Unfortunately I’ve been really sick, and unable to eat almost anything. Acidic foods are especially daunting as are fried foods and anything heavy. Strangely enough though, ice cream seems like a friend during these times. Somehow I’ve convinced myself that its creamy texture coats my stomach better than Pepto Bismol. What can I say, some people will believe anything.

Funny enough the day before I fell ill I interviewed ice cream expert Bruce Weinstein on his book the Ultimate Ice Cream Book. Weinstein is traveling throughout California with locally inspired ice cream recipes in celebration of National Ice Cream Month. Thanks to the featured publisher program at Food Buzz (see badges on right), I was alerted about Weinstein’s arrival in San Francisco and an interview was set up. About a week ago, I caught up with him to talk about his love for ice cream, his reason for creating the book, and his belief in the benefits of using California dairy products when making ice cream. I also learned more about the tricks of publishing, and what sells. Hint: Chocolate is not necessarily the answer!

RS: You have a number of cookbooks in the Ultimate series. What is special about the ice cream version?

BW: The ice cream book was the first book I wrote in the series and we were just looking for a book that was going to be a subject that was fun that everyone loves and the first thing that came to mind was ice cream.

RS: Why are you touring with the book now?

BW: July is national ice cream month. I’m actually here in California to help celebrate that with some fabulous recipes we created with the California Milk Advisory Board that are specific to San Francisco, San Diego, and other areas. We came up with a sundae called the Cable-”Car”-a-mel sundae and the Ascoop from Alcatraz. Also some festive fourth of July recipes too. I think it’s shocking to realize that on average people eat 25 pints of ice cream a year in this country. We love ice cream. What we also don’t realize is that most of the ice cream made, most of the milk made comes from California. California makes more milk and more ice cream than any other state.

RS: In general what would you say about the quality of milk in California? Do you have a favorite dairy brand?

BW: Well there are 2,000 dairy families and with that much production it’s the amount of milk, there’s organic milk non-organic milk. There runs the gamete. 

To know that you’re getting California milk the California Milk Advisory board has come up with this real California milk seal which is coming on every container of milk produced here and butter yogurt, crème frachie and ice cream. It will be on all these products soon and that way you know you’re getting real California products.

RS: Has the dairy craze in CA been going on for a long time?

BW: Yes, California has always been a huge dairy state it’s just that people don’t realize that. They think oh Wisconsin or Vermont. California is an amazing agricultural state and that includes dairy products.

RS: That leads to another thing I wanted to ask. There are a lot of different ice cream parlors here. A lot of them are really popular and there are huge lines to get ice cream. What are your favorite ice cream places? What are some of your favorite milks to work with? Are you allowed to answer this question?

BW: What I like is just ice cream made with really fresh ingredients. As long as the ingredients are high quality the ice cream will be spectacular. So California makes the best and in my book the recipes are to make your own ice cream and you use the best quality of ingredients you can find. That’s always the trick of any cooking but especially with ice cream, so look for that real California milk seal and if you don’t’ see it ask your store manager .

RS: If may ask you this question, what are your favorite milks to work with?

BW: I look for the seal. As long as it comes from Ca I know it’s going to be really good quality.

RS: I ask because I know some people are pretty particular about which milks they drink here. A lot of people argue as to whether Mitchell’s or Bi-Rite are the best ice cream shops. Most people say they like Bi-Rite because it’s creamier, and Bi-Rite makes a point to say that they’re ice cream is made with Strauss dairy products while others

BW: In terms of ice cream texture being different it also relies a lot on the machines that you use. You’ll have the best taste if you have the best quality milk, but in terms of the mouth feel it depends on the machine. The texture of ice cream whether it’s dense and chewy, or creamy, or foamy is all about what we call over run and over run is the amount of air that’s pulled into ice cream as it’s churned. The more air the foamier it will be, the less premium, the less air the denser and creamier.

RS: I recently did some research on the history of ice cream and realized it was a favorite amongst the elite. I heard that George Washington once spent approximately $200 on ice cream in one summer!

BW: That was an enormous amount! The problem was trying to have it off season when you live in a warm place before refrigeration. Ice was a big commodity. It was hard to store. Sometimes it lasted sometimes it didn’t, but it was definitely food for the rich.
Now, given how much we eat ice cream, I think it’s food for everybody.

RS: How do you see ice cream’s evolution, something that is now such a staple that was once only for the rich?

BW: I think when anything that’s exclusive becomes available all the sudden we have ice boxes at home, have ice delivered, people jump on it. I mean look at airlines. More people fly now than ever before because flying doesn’t really cost anymore than it did 20 years ago. So if airline tickets had gone up people wouldn’t have flown.
Now everybody has cell phones. Fifteen years ago not that many people had cell phones, except rich people.

RS: Do you feel like your recipes like the Cable “Car”-a-mel sundae captures San Francisco? What kind of other popular flavors do you associate with San Francisco?

BW: Well I always associate chocolate with the bay area, like Sharffen Berger and Ghiradelli. We did also create the Ascoop from Alcatraz which is a waffle cone with rocky road ice cream and then you take chocolate syrup and you make prison bars so it’s kinda cute and it’s a way to get Alcatraz and the chocolate. It’s more than just what flavor really represents San Francisco but how much fun can we have to create something that says san Francisco and things that say san Francisco to most people are the cable cars and Alcatraz and things like that.

RS: Have you experimented with making vegan ice cream?

BW: Vegans are not going to want to have dairy products but I think in general given the amount of ice cream that is eaten in this state alone let alone the whole country I don’t think that that’s really a big enough market and I think for the most part people want ice cream.

RS: Do you have any interest in experimenting with vegan recipes in the future?

BW: Not really. I mostly I stick to the real stuff, you know the bigger picture when you’re trying to sell books and you’re trying to get people interested in your recipes you wanna go after the 99% not the 1 percent. It’s a little harsh I guess but it’s also the reality when making, selling ice cream, the concept of ice cream. If you’re vegan you’re interested in other things.

RS: Do you ever experiment with different types of ice cream or even yogurt? We are having an Asian yogurt craze now. I am also hearing more about different flavors that are more popular in other countries like rose.

BW: Asian sounds fabulous. I’ve need to check that out. I have some Asian inspired recipes in my book. I have green tea, lycee, and red bean. I’m trying to do a little more exotic flavors but in terms of coming up with recipes for the California Milk Advisory Board we try to keep things a little more mainstream. If you look at the top ten favorite flavors butter pecan is always number one, vanilla is always number two, chocolate is four, strawberry is three. So it’s always butter pecan, vanilla, chocolate, and strawberry those are the favorites. So if you’re going to try and please a big audience you’re probably not going to start with lycee ice cream or green tea you’ll get three people down there who really want that and that’s great. In my book I wanted to do that but you know when you’re doing one or two recipes for a big city you go for something everyone likes.

RS: I’ve noticed that adding something different into something ordinary tends to get people to try things they normally wouldn’t try. Do you have any ways of sneaking more unusual recipes into what seems like something very basic?

BW: What I’ve done in the book is every recipe like passion fruit ice cream is followed with how to mix it up, passion strawberry crunch, passion nut, passion pineapple, the basically flavor making ten to fifteen variations on that stand to make it a little more. That’s actually the theory behind all the ultimate cookbooks I’ve written. They all take a basic recipe and show different ways to make it.

RS: What about people who are really unexperimental?

BW: They’ll go for other things they’ll make themselves peach, or maybe they’ll be daring and make themselves corn ice cream. Made that one on the Today show, the corn ice cream, and the host tasted it and then on air he said “Eww” and someone elbowed him on the ribs saying “It’s good. It’s good.”

RS: So that’s an acquired taste?

BW: No, I think he happens to not like corn. He thought it was a weird combination. There are people who think are open to new ideas of food and there are people who aren’t. We did a combination in the Cable”Car”-a-mel Sundae which to me is the best thing ever, sweet and salty, with the salty nuts and the sweet caramel of the dulce de leche ice cream.

Two days later I was with my parents in the hot sun. It was July 4th and I took them to Bi-Rite Market.

“You have to get their ice cream,” I told them, “It’s unbelievable.”

We picked up a pint of salted caramel and honey lavender. In the process of transporting it back to my parents’ apartment it melted. I didn’t think it had been that long so I was confused. Later it bulked up a bit but not enough. I remember the ice cream being foamy before, but it didn’t come home to me how much so until then.

“I love the flavor,” said my mom, “but it’s not dense enough.”

Fortunately after talking to Weinstein I was now able to figure out why this was.

“There’s too much air,” I proclaimed.

I guess it’s time for me to make my own ice cream, so I can ensure that both the flavor and the mouth feel of my ice cream are exactly the way I want them to be. Good thing Mr. Weinstein gave me a copy of his book. Now all I need is an ice cream machine!

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