I’m very fortunate to have a gelato guide in Milan, because it’s a rather spread out city. And like many Italian cities, I’ve found some of the best gelaterias are located farther away from the city center. (Younger, less-established gelato makers can’t often afford to be in the expensive areas.) Unlike other Italian cities, Milan isn’t really a place that caters to tourists – which isn’t a bad thing. It’s just that unless you have someone taking you around, sharing the best addresses, you won’t likely stumble upon great places like Il Gelato Centogusti.
Results tagged chocolate from David Lebovitz
People are often fascinated by what, and how, I eat. They think that if you’re a baker, you spend all your time eating pastries. Which is like thinking that bartenders spend all their time drinking.
My not-so-secret strategy is that whenever I eat something, I want it to be the best of its genre. I don’t want or need a ton of cream or whatever; when I want a chocolate chip cookie, I want a really, really good chocolate chip cookie. If I eat a scoop of chocolate ice cream, it shouldn’t taste vaguely of chocolate. I want it to be full-on chocolate.
My search for the perfect Lamington ended this morning. If you don’t know what a Lamington is, you’re not alone. Yes, even I hadn’t heard of one, until a posted a picture of the Chocolate-Coconut Marshmallows from The Sweet Life in Paris on my Flickr page and they were mistaken for Lamingtons.
I haven’t visited Jeni’s Splendid Ice Creams in Ohio, but I’ve heard Jeni Bauer’s ice cream was sensational. Because I can’t get everywhere – no matter how hard I try – her ice cream came to me in the form of her book, Jeni’s Splendid Ice Creams at Home.
When Jeni’s book was released, we had a nice interchange via e-mail about ice cream making, including her technique for skipping the eggs and using other ingredients to get a specific consistency. She’s a stickler for getting rid of ice crystals so milk and cream get boiled to remove water, and corn starch is added to absorb any additional water that might be lingering in your mixture, to help keep the ice cream as smooth as possible.
If you skip over the fact that I made three trips in the past thirty days, and have two more coming up in the next two weeks, I don’t really travel all that much. (And it’s funny because some people like to try to point out inconsistencies about things I write about, which is amusing because I take even greater pains to point them out myself.) Before I moved to Europe, I was always quite surprised when I thought Europeans spent all their free time and weekends heading to other countries, visiting new cities, and immersing themselves in foreign cultures, when quite a few of them stay at home in lieu of hitting the road.
Whenever I land in San Francisco, I invariably arrive with a number of places to visit that I want to tick off my list. As I’ve learned from previous experience, it’s just not possible to go everywhere – especially when you have to wait up to 45 minutes for a bus to come, making a round-trip to an ice cream shop a full afternoon event.
I was joking that I need to move back to San Francisco just to see – and eat – everything that I want to see and eat. And adding on to that are the places that everyone kindly recommends that I visit as well. But no matter how many places I do manage to get to, invariably a number of messages come in, beginning with “Oh, but you should have gone to…”
One of the nifty things about a blog is that you can easily revisit recipes and make revisions, while learning more about baking, and sharing those discoveries, as you go. When I wrote Ready for Dessert, I was able to update my favorite recipes, many created over a decade ago, and I had fun including the changes I’d made over the years.
I used to wait tables in a vegetarian restaurant many, many years ago, and one of the items on the menu was Cashew Chili. I would say about one-third of the customers would look at the menu, then look up at me, and ask – “Are there really cashews in the Cashew Chili?”
It was hard to respond to that. Although the answer “Yes” seemed pretty obvious (at least to me), it was hard to say “Yes, the Cashew Chili really does have cashews in it” without sounding like a wise-ass. Thinking about it now, I probably could have come back with a more interesting retort and I guess should think of another one for this chili recipe, because it is made with beans, and likely to raise some hackles.
Therefore, I would like to officially recognize that real Texas Chili does not have beans in it.