Attention West Coast. If any of you check this out, let us know if it's worthwhile artistically or foodistically. And do tell what it makes you want more: food, or boxy hipster transport machines. If nothing else, I'm glad to know there is a Candy Wrapper Museum in this world. /mark [vimeo http://www.vimeo.com/11669679 w=500&h=283]
Vanilla, chocolate, black and white, coffee, strawberry, malt, and more. Plus, do cookies and chunks belong in milkshakes? And how thick is too thick?
This week's episode is on milkshakes. We've got bachelor's degrees in shake engineering at best, but for PhD-level creations, check out Adam Ried's book Thoroughly Modern Milkshakes. He's a Boston Globe food columnist who's also the kitchen equipment mastermind on the PBS show America's Test Kitchen. His shake scholarship is honed by years of rigorous lactastic research. Lots of really creative recipes
Sarah the Sporkful spy spotted this sign at il laboratorio del gelato in New York, more proof of the coffee ice cube movement's growing strength. Even gelato joints are taking a stand! In the recent coffee episode, special guest Marc Maron came out against my preference of making ice cubes out of coffee as a way of keeping iced coffee
We managed to do our latest episode on PB&J with zero references tohe now-elderly internet meme Peanut Butter Jelly Time. (C'mon, don't say you've forgotten so soon.) It's the right call, and besides, I have always had a soft spot for another song from the Buckwheat Boyz, perhaps their only other song: "Ice Cream and Cake." Like PBJT and The Sporkful,