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Almond Ice Cream and Hamburger

In Books, Food, Food Media, Food Product for Home on September 23, 2013 at 15:44

Doof Home

We found “Almond Dream” almond ice cream at local PCC.

It was delicious!

Technically it was a cheat during detox because the second ingredient on the list was organic cane sugar.

We decided to turn a blind eye.

I liked the fact that it was made with real almond.

I had a bunch of gums in the ingredient list, but it would be unavoidable given that there was no egg and no dairy.

We chose vanilla bean, as the other flavor offered was chocolate, which we could not have.

Color of the ice cream stood out different from conventional vanilla ice cream as it was beige with brown specks.

Vanilla bean flavor was natural, fragrant and pleasant.

It had a hint of almond nut flavor throughout that was roasty and tasty.

In fact, the roastiness of the almond conjured the illusion of consuming chocolate!

Aftertaste was predominantly almond, very nice.

Texture was decent.  It was dense, solid and creamy.

The ice crystals were a little bigger than good conventional ice cream.

Certainly not too distracting from the enjoyment of this fantastic vegan dessert!

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Doof Media

Hamburger: A Global History by Andrew F. Smith

In 1920s, a hamburger cost 5 cents.

It was refreshing to learn that White Castle was the very first burger chain in the US!

Aside from stating the then and now of the many burger chains such as McDonald’s Burger King, Jack in the Box, Wendy’s, Carl’s Jr. etc., this book also talked about the history of hamburger itself.

The evolution of the chopped meat into potable sandwiches.

Apparently Salisbury steak was the early version of grilled beef patties, and the name became popular during World War II to replace the less than patriotic name “Hamburg steak”.

Hamburg steak was brought to the US by German immigrants as early as mid 1800s.

It took almost 20 years before Hamburg steak became a sandwich to fulfill the need of easily consumable food for the industrialized America.

I love the cut-throat story in the book about the original McDonald’s brothers who started McDonald’s in CA in 1930s only to be pushed out by Kroc, who eventually owned the McDonald’s franchise as we know of today.

The last part of the book talked about the different flavors of burgers around the world.

The adaptation of burgers to different cultures such as chicken and vegetarian burgers in India, minced lamb and lentil burger in Pakistan.

Competitions from high-end restaurants to serve burgers that cost anywhere between $30 to $5000, with truffle, kobe beef, foie gras and champagne.

These were just some of the tidbits from this well-researched book.  Check it out!

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