Embracing Our Inner Saladness
August 14, 2007
There’s been some discussion lately about how best to run Yesterday’s Salad. Mr.Butwithawhimper recently filed a dispatch suggesting that regular features will once again be gracing these pages, and I’ll oblige by amending a drink of the day feature to the end of this post. Still hiding in the woodwork, other saladeers sent word over the ether that they would like to see a return to semi-rigid beats, with one person writing about one set topic–pretty much how the site ran in January-March. If you have an opinion, please leave it in the comments section. But for now, let us embrace our inner saladness, and discuss, well, salad, or rather, monstrosities and travesties committed in the name of gastronomy.
I knew that the world was in trouble when the New Yorker printed this brilliant piece of reportage about EVOO shenanigans, but my suspicions were confirmed when I saw this blog post about mozzarella ice-cream. The Caribinieri must be mobilizing as we speak.
The Scourge of “A Farewell to Arms”
In a nice bit of “Boston is the hub of the Universe” provincialism, the recipe for mozzarella ice cream is actually a recreation of a mozzarella ice cream made at J. P. Licks, which, in addition to being Dash’s neighbor in zombie riddled Davis Square, is a noted expert in verisimilitude. Last summer’s special flavours including cucumber and honey dew, while this year they featured a flavour called “Grape Nuts with Raisins” that tasted exactly like your morning bowl of grape nuts w/ raisins (if that bowl of cereal was served with heavy whipping cream).
What is that dark figure in Dash’s apartment/this post has more pics than usual
It would seem that JP Licks is now assembling an entire salad worth of vegetable and savory ice creams. Personally, I think that a honeydew, cucumber, and buffalo mozzarella ice cream needs something else-perhaps a bit of chopped nuts, and a rosemary-sage-lemon-vinaigrette ice cream. Perhaps this is JP Licks’ answer to the Grom mania that’s sweeping New York City; are they trying to shore up their defenses for an eventual Grom invasion by preparing whole ice cream meals? Is bad Boston pizza the next flavour on the horizon? The world may never know. After a summer spent in Israel, where people take their ice cream seriously (Tel Aviv is loaded with gelaterias. The best: Iceberg on Ben Yehuda and Gordon), and soft serve ice cream is branded “American ice cream”, I’ve become convinced that Americans need a high-end version of soft serve. Why try to best the Italians at their own game? Besides, nothing says summer like a nice cone of soft serve ice cream–Mr. Softee’s criminal predilections not withstanding.
But until such a day, when the world truly will be reified, have a nice relaxing ice-cream cocktail. From about.com, the “Death by Chocolate.”
- 2 scoops chocolate ice cream
- 1 oz chocolate syrup
- 1 oz coffee liqueur
- 1 oz dark crème de cacao
- 1 oz vodka
- whipped cream for topping
- maraschino cherry for garnish
- 1 cup crushed ice
- Pour all the ingredients into a blender.
- Blend until smooth.
- Pour into a stemmed glass such as a hurricane glass.
- Top with whipped cream.
- Garnish with the maraschino cherry
I can’t vouch for this drink’s success. I usually just have a lot of ice cream and a lot of whiskey.