July 19th, 2007
|09:11 am - like sanskrit read to a pony|
Life's like mayonnaise sodaOh, come on, like you didn't already know Lou Reed is a prophet for our times.
Life's like space without room
And life's like bacon and ice cream
That's what life's like without you
and a tip o' the lynch lid to resk for this fine morning's heads-up!
Meat candy ice cream! We have to get Tosci's or JP Licks to jump on this bandwagon.
I have fond recollections of the Olive Oil Gelato at Otto Pizzeria & Enoteca
in New York. Also of the pitch-perfect Spaghetti Carbonara, which nobody does right. It's definitely worth a visit on your next trip down.
|Date:||July 19th, 2007 01:32 pm (UTC)|| |
Sweet, Sweet Lou
Thanks for the mad propz, yo.
And I just so happened to listen to all 17 and 1/2 minutes of "Sister Ray" last night. Lou Reed Trifecta now in play.
how in the world were they making that sound?
A couple of months ago I found myself on hold with a vendor and turned out the hold music was either some college station or whatnot, because I got to do the cubicle seat-dance to Sister Ray. For quite a bit of it, too. One of those times when you're happy to be on hold. Then I had it in my head for a week and a half, just like I'm going to have it in my head for another week and a half now.
|Date:||July 19th, 2007 02:59 pm (UTC)|| |
I like to think of 'Sister Ray' as a transvestite smack dealer.
My favorite story about "Sister Ray," which is not mentioned in the Wiki entry
, is that it largely devolved into a volume war.
John Cale won.
|Date:||July 19th, 2007 01:34 pm (UTC)|| |
I'm finding that bacon is really perfect with almost anything.
Also, I had this rosemary honey and goat milk gelato at Capogiro
in Philly and I WANT MORE. I love the ice cream here but we need more crazy flavors.
No NO NO NO NO no.
It's a delicious treat from your friends at Cafe Treyf!
|Date:||July 19th, 2007 03:35 pm (UTC)|| |
I saw a bacon and eggs ice cream on a TV show once. The bacon was cooked crisp and sort of caramelized with brown sugar or something along those lines, and the ice cream base was an egg-heavy custard that was "anti-scrambled" in a bowl at the table using liquid nitrogen. It looked really really good.
That was Heston Blumenthal, wasn't it?
|Date:||July 19th, 2007 03:47 pm (UTC)|| |
If he's an English guy who does lots of crazy (but usually delicious-looking) things with foams and frozen oils and such, then I think so
Sounds about right -- I do have a dim recollection of bacon 'n egg sorbet or something on the Fat Duck's menu while reading one of those "HEY THIS GUY IS NUTSO!" articles.
Um, I think infinitehotel
beat them to the punch on this one, like, five years ago. Ask him about the port wine and beet ice cream. (I'm not saying I approve. I just know it's out there.)
I called it "Porcht".
(There was also a version with extra cocoa called "World Beet" but that was a very small batch.)
I've never done a bacon flavor, but last year's experiment was a prosciutto-gorgonzola-caramelized fig, which pissed off all but around six people. :)
Pretty appropriate, with BaitCon on the horizon.
See now, I'd figured that you'd use a maple base, then put bits of bacon in there, and that's how you make your bacon ice cream.