Frito-Lay had a formidable research complex near Dallas, where nearly 500 chemists, psychologists and technicians conducted research that cost up to $30 million a year[…]. Their tools included a $40,000 device that simulated a chewing mouth to test and perfect the chips, discovering things like the perfect break point: people like a chip that snaps with about four pounds of pressure per square inch.
I made salted caramel coffee ice cream. It was my first time making salted caramel or coffee ice cream. I fused this salted caramel ice cream recipe with this coffee ice cream recipe to make it. It’s very good, but maybe a little too good. I need to tone it down.
A few lessons:
- This was a very yolk-heavy recipe (5 yolks), and it’s too rich and custardy as a result. The above tiny scoop is about all I’d recommend anyone eat because it’s so rich. I think I’ll go with three whole eggs next time.
- I used French roast coffee beans and probably steeped them too long (put them whole into the warm milk/cream/caramel mixture and left them covered for an hour). The flavor is good, but too intense. Gives you coffee breath. For the next batch, I’ll use a medium roast, grind them, and steep for less time.
- Making salted caramel is easy. Just leave the heat low and keep stirring. It will probably work as a nice replacement for sugar in many ice cream recipes. The trick is to make it first, and then slowly pour in the milk and cream to blend it in. If you go too fast, the milk’s coolness will harden the caramel, which makes it take forever to blend.
“Then she took a sip from a Big Gulp. At the close of her speech, she carried it off stage like a trophy.”
Weird times.
(Via The Atlantic Wire)
Still got it.
My cousin Sam’s new restaurant, Ramen Shop, just got profiled by the New York Times.
I ate there twice last weekend, and it deserves all the attention it’s getting. Truly remarkable Californian food. Well worth the visit to Oakland. I’m so proud of him!
This is like a liquid fudgsicle in a pouch. Kinda sorta like a Frostie, but not as creamy. We had about $30 of Thai Baht left over, so we converted them to Yen for our layover in Narita. I bought an iced latte out of a vending machine and this guy. We spent the rest on dinner, but I would have gladly blown it all on vending machine lattes and ice cream.
Also, this is a really funny way to end the pictures from our trip.
I stopped into a McDonald’s, as is my custom, to see what weirdness they had in Thailand. I found apple drink (I know because it’s green)!
Our first meal in Phuket. Spicy pork basil, sweet and sour chicken, stir fried vegetables*. I don’t remember what else. It was some of the best we had on the whole trip. The restaurant was essentially the front room of the chef’s house, from what I could gather.
*None of which is pictured here. That’s just garlic, chilies, cucumber, and little pouches of chili fish sauce at the top.
I'm Jed Sundwall. This is my blog, which you can follow on Tumblr or via RSS. You can talk to me on Twitter.
