"You may think you know what a snowball is. That conical treat of chunky ice where all of the flavor drips out of the bottom of a paper triangle? Nope, that's a snowcone. That fruity, pureed ice that you have to scrape with a wooden spoon? Nope, that's Italian ice. Or maybe the fluffy bowl of ice with condensed milk on top? Wrong again—that's Hawaiian shave ice ... A classic Baltimore snowball arrives in a Styrofoam cup: shaved ice sloshed with sweet syrup—mostly artificial flavoring and not any of that "real fruit" stuff—and typically topped with marshmallow cream. While the ice is shaved, it's not fine enough to dissolve, leaving the snowball chunky and intact enough to survive humid Baltimore summers.
" SeriousEats covers Baltimore's delicious regional treat, the snowball
. Summertime snowballs have been a staple of the city for many, many years. A little bit of ambient snowball stand audio.
posted by codacorolla
on Aug 27, 2014 -
The Science of the Best Sorbet
Though it's just as easy to make as ice cream, sorbet is a little less forgiving—its lack of fat and eggs mean you have to be more careful with your recipe. Now the good news: sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream. [more inside]
posted by Lexica
on Jul 19, 2014 -
Naked Wedding Cakes Bare It All For the Summer.
Gone are the days when hot Summer weather makes icing drip down your wedding cake! Naked cakes — the trendy cakes that are mostly unfrosted — are great for warmer outdoor weddings and add a simple, elegant style to any sweet spread. By layering the cake and using a minimal amount of frosting, mainly to stick layers together or add a decorative touch, these wedding desserts offer a light sweetness in each bite. If you think that less icing means your cake will lack flair, then add fruity or flowery touches to accent the frosting and flavor. Check out these naked cakes below for inspiration!
posted by Lexica
on Jul 10, 2014 -
Gelatin foodstuffs have a long culinary history. The ancient Egyptians made a gelatin-like substance from protein-rich animal materials
that they used in their cuisine
. It wasn't until the 17th century invention of pressure cooking devices
that the process of creating gelatin became significantly less labor and time intensive. The process was refined in the following decades, with the US inventor Peter Cooper filing the patent for Improvement in the preparation of portable gelatine
in 1845. He never made much of the patent, and sold it to Pearle B. Wait, who's wife, May Davis Wait, helped turn the gelatin into Jell-O, both naming the product and turning it into a sweet, fruit-flavored dessert. They, too, had no luck selling Jell-O, and sold the patent for $450 to Orator Francis Woodward, who struggled for a period, before turning to marketing to increase interest in the dessert
(NYT). By 1902, Jell-O was "America's Favorite Dessert," at least according to the advertisements.
And now you know the history of gelatin and Jello
. [more inside]
posted by filthy light thief
on Feb 2, 2014 -
The National Association of Afro-Swedes calls for the resignation of Culture Minister Lena Adelsohn Roth after photos and video surfaced of this "living" cake
, which was part of a celebration of World Art Day. The cake's creator talks
a bit about the cake.
posted by You Should See the Other Guy
on Apr 19, 2012 -
I thought I was the only one
who giggled at the name of this British sweet treat. Traditionalists balk at changing the name, but supermarkets report sales lags because folks are embarrassed to ask for it. What would you re-name this dessert?
posted by Oriole Adams
on Aug 27, 2001 -