and from what the "weather-doofs" in these parts report; you are in
for another round snowy blizzardly bliss/shoreline-landslide/rainy/(oh, insert
whatever you want here)/etc.
Best to be indoors in those conditions. But seriously, could you spare some snow
for us over here, in time for Christmas?
I have been watching the various Food Network™ Christmas specials and
the one that I saw tonight was "Maine based". Pies, Whoopies, Lobster stew, but what
really threw me off at the end was the - Lobster Ice Cream. I don't know what to
say until I try it. To me, it might be very good, although it may well cause me to
fraaapppp all over the host's dinner table. Apparently it's very popular, I've just never
tried such a dish before. What's next, caramel chocolate calameri?
2Dog - I have NO CONTROL over where the snow goes. Sorry. ;-)
What kind of food is a "Whoopies" ???
re: Lobster ice cream. Well, also on the Food Network, in their own incarnation of Iron Chef, they have a running joke about visitors trying to make the featured ingredient into an ice cream of some sort and it always resulting in complete disaster. I'd say this example fits that bill.
Turkey Ice Cream
Went over like a pregnant hippo.
So those are what "whoopies" are ??
I remember trout ice cream on Iron Chef. It looked absolutely horrid.
I had to go through that site to see what would make whoopie pies wicked. I always think of whoopie pies as being a southern thing (although my campus bakery made them in college).
I assume that you mean to crisp the top of a foodstuff, yes.
Fire is fire baby. :>
I love wine which is one reason we settled in Northern California, we're surrounded by maybe 500 wineries. For decades I've volunteered at some of the more electic and experimental small producers. One aspect that I'm still ignorant of is "legs."
"Legs" are the glycerine runners that form on the sides of your glass after swirling. Usually this occurs on first pouring when the more exotic ethers are still evaporating. Wine snobs tout "legs" as if it has some significance but I've never been able to associate a specific taste with "legs."
Some of the best wines I've had have "legs" so maybe there is a correlation.
Or perhaps my palate is just dead for that flavor. Has anyone else detected a flavor with "legs?" I ask because I just opened my last bottle of 1987 David Bruce "Los Osos" Chardonney. (The Bear) It was a huge wine, 16.7% alcohol, strong chardonney fruit and lots of oak, it was amber, not a lite yellow, with huge malolactate(sp?) crystals on the bottom of the cork. It also had "legs."
I do. If the converse where true does that change the question?