weepingangel
Well-Known Member
- Joined
- May 5, 2016
- Messages
- 3,583
- Reaction score
- 22,449
I love the shock stuff, lol. It just makes life more interesting.Van Leeuwen Ice Cream usually draws customers with gourmet takes on classics like vanilla and pistachio. But occasionally, the artisanal ice cream maker headquartered in New York slips in what it calls a “shock flavor,” like Hidden Valley Ranch or pizza.Sour Patch Kids Oreos? Peeps Pepsi? What's behind the weird flavors popping up on store shelves
While it’s tempting to pass off these limited-time flavors as social media stunts, experts say there’s more to the story.www.detroitnews.com
Surprising flavor combinations — think gravy-flavored Jones Soda or Sour Patch Kids Oreos — are showing up more frequently in grocery stores and restaurant chains. Hershey recently introduced pink lemonade-flavored Kit Kats, while IHOP and Lay’s brought out Rooty Tooty Fresh n’ Fruity potato chips, designed to taste like strawberry-topped pancakes with a hint of bacon.
While it’s tempting to pass off these limited-time flavors as social media stunts, experts say there’s more to the story. Food companies are responding to the changing and expanding tastes of consumers while also trying to keep brands relevant and distinct to win space on crowded store shelves...
Years ago there was a restaurant in Las Vegas called The Garlic Cafe. It was a gourmet restaurant with an extensive menu. I think it closed in 2005.I love the shock stuff, lol. It just makes life more interesting.
Weirdly, though, I've done so much shock stuff and elaborate stuff lately I just yesterday went into "plain" mode with smashburgers, LOL. Yesterday, did single smash, mild cheddar. Today, double smash, sharp cheddar. Mayo, lettuce, mustard, raw onion. Today I added lettuce to the double smash, too. Nothing done to the meat but s&p, fried in butter.
Just saw the asparagus ice cream. I'd try that, LOL.
Me, too. Some years ago, a friend made an asparagus cake when she hosted us for dinner. It was amazing, and I asked for the recipe. I recall making it once but no longer have the recipe. Some vegetables are actually quite tasty as desserts - carrot cake and zucchini bread come to mind.I love the shock stuff, lol. It just makes life more interesting.
Weirdly, though, I've done so much shock stuff and elaborate stuff lately I just yesterday went into "plain" mode with smashburgers, LOL. Yesterday, did single smash, mild cheddar. Today, double smash, sharp cheddar. Mayo, lettuce, mustard, raw onion. Today I added lettuce to the double smash, too. Nothing done to the meat but s&p, fried in butter.
Just saw the asparagus ice cream. I'd try that, LOL.
Beetroot brownies are great. Hugh Fearnley-Whittingstall's recipe is a good one, produces a cakey style brownie. Works well with gluten free flour. And don't bother grating the cooked beetroot. Just pulse them in a blender. It's quicker and less chance of you bleeding.Me, too. Some years ago, a friend made an asparagus cake when she hosted us for dinner. It was amazing, and I asked for the recipe. I recall making it once but no longer have the recipe. Some vegetables are actually quite tasty as desserts - carrot cake and zucchini bread come to mind.
Years ago there was a restaurant in Las Vegas called The Garlic Cafe. It was a gourmet restaurant with an extensive menu. I think it closed in 2005.
The food was made to order, and you would select the garlic level, from one clove to five cloves for each item.
Everything on the menu had garlic as an ingredient, even desserts. They had a garlic ice cream that was supposed to be quite tasty.
I agree. I love garlic but in savory foods, not sweet.You'd have to be a huge garlic fan to add it to ice cream, lol. I guess I'm not sophisticated enough for that kind of gourmet food.
You have a point…. We’ve never been that big a fan of Florida due to the heat and humidity. We have it in Texas too, but we have all four seasons… We have visited Florida a few times over the years. Mostly for Disney World. But also spent some time in Destin . Now that is some HOT sand!Friends who lived in suburban Boston their whole lives bought a condo and moved to Fort Myers, FL in February. They were happy to dodge some major snowfalls in Boston and have, so far, loved the climate in their new digs. They have yet to experience a hot, humid Florida summer - the reason that snowbirds return to Michigan in April or May. They have a standing invitation to come here if the sunshine state becomes unbearably hot and humid
I love the shock stuff, lol. It just makes life more interesting.
Weirdly, though, I've done so much shock stuff and elaborate stuff lately I just yesterday went into "plain" mode with smashburgers, LOL. Yesterday, did single smash, mild cheddar. Today, double smash, sharp cheddar. Mayo, lettuce, mustard, raw onion. Today I added lettuce to the double smash, too. Nothing done to the meat but s&p, fried in butter.
Just saw the asparagus ice cream. I'd try that, LOL.
I went to the church for groceries this morning. This beef looks like it would be good for beef stew. I’m going to look at recipes. I have beef broth & the better than bullion that my Uncle recommended.
I’m back on my Greek Salad kick again. I’ll sauté up the chicken to top my salad.
I don’t think we will like that cheese. We are not fans of goat cheese. Not sure about sheep cheese. Maybe in quiche?
I never did make banana bread last week. Maybe I’ll do that tomorrow before the sun is ridiculous. It’s already 88, feels like 94. I have the sprinkler on in front. I refuse to let my strawberry patch die!
The sardines, tuna & almond granola bars went right into the free food box.
I love sheep’s milk cheese! One of my friends doesn’t like goat cheese but loves sheep’s milk cheese. I hope you like it!I went to the church for groceries this morning. This beef looks like it would be good for beef stew. I’m going to look at recipes. I have beef broth & the better than bullion that my Uncle recommended.
I’m back on my Greek Salad kick again. I’ll sauté up the chicken to top my salad.
I don’t think we will like that cheese. We are not fans of goat cheese. Not sure about sheep cheese. Maybe in quiche?
I never did make banana bread last week. Maybe I’ll do that tomorrow before the sun is ridiculous. It’s already 88, feels like 94. I have the sprinkler on in front. I refuse to let my strawberry patch die!
The sardines, tuna & almond granola bars went right into the free food box.
I love goat cheese, most often in salads. Do you ever use feta cheese in your Greek salad?I went to the church for groceries this morning. This beef looks like it would be good for beef stew. I’m going to look at recipes. I have beef broth & the better than bullion that my Uncle recommended.
I’m back on my Greek Salad kick again. I’ll sauté up the chicken to top my salad.
I don’t think we will like that cheese. We are not fans of goat cheese. Not sure about sheep cheese. Maybe in quiche?
I never did make banana bread last week. Maybe I’ll do that tomorrow before the sun is ridiculous. It’s already 88, feels like 94. I have the sprinkler on in front. I refuse to let my strawberry patch die!
The sardines, tuna & almond granola bars went right into the free food box.
Sorry my post didn’t post last night…..I love the shock stuff, lol. It just makes life more interesting.
Weirdly, though, I've done so much shock stuff and elaborate stuff lately I just yesterday went into "plain" mode with smashburgers, LOL. Yesterday, did single smash, mild cheddar. Today, double smash, sharp cheddar. Mayo, lettuce, mustard, raw onion. Today I added lettuce to the double smash, too. Nothing done to the meat but s&p, fried in butter.
Just saw the asparagus ice cream. I'd try that, LOL.
Yes I like feta cheese. I was prepping the ingredients earlier. Cut up that long cucumber, drained a can of chickpeas & beets. I put all that in the fridge to chill. I have fresh tomatoes. Not sure if my carrots are still good. I like to grate those in it too.I love goat cheese, most often in salads. Do you ever use feta cheese in your Greek salad?
I remember when this was super trendy!Years ago there was a restaurant in Las Vegas called The Garlic Cafe. It was a gourmet restaurant with an extensive menu. I think it closed in 2005.
The food was made to order, and you would select the garlic level, from one clove to five cloves for each item.
Everything on the menu had garlic as an ingredient, even desserts. They had a garlic ice cream that was supposed to be quite tasty.