"frozen" news and stories

Ice cream in the winter - why not? It's warm indoors, so there is no reason not to indulge in a frozen treat. This Peppermint Ice Cream was made by Elise, of Simply Recipes. She made the ice cream base herself and flavored it with some peppermint extract before folding in crushed up candy canes. The advantage, as Elise points out, to making the ice cream base yourself is not just in the fact that you can flavor it in any way you see fit, but that you know exactly what you are getting and aren't limited to what you can buy at the store. For example, there are no emulsifiers or preservatives in homemade ice cream, so even though it is very rich and contains a generous number of egg yolks that provide the "divinely creamy" texture, you can still feel good about eating it.

I suspect that this ice cream would also make fantastic ice cream sandwiches if softened and spread in between two chocolate chip cookies.

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Extra! Extra! Read all about it!

That's right, you're hearing it here first. Hershey's scientists announce cold fusion is here (no, not that kind of cold fusion) with the first in frozen energy concoctions: Banzai Energy Ice. Hershey's Ice Cream has gotten together with the popular Banzai Energy drink to create and co-brand the revolutionary, first frozen energy confection.

This will be a "smooth, refreshing ice with a delicious citrus taste" in a 4 oz. size to be released in January 2007. The ice will be in "an easy squeeze-up container... it is convenient and mess free." Other Banzai Energy Ice flavors will be released soon after the original version hits the market. So now you can cool off, and heat it up with instant energy, all at the same time.

Just keep it out of your kids hands, or else sugar rush will take on a whole new meaning as your kids blast off to the moon. Baaanzaaai!

True World Foods of Brooklyn, NY is one of the countries largest seafood distributors and in conjunction with Kyokuyo, Co. has introduced a new line of frozen sushi called Polar Seas that will be available retail and for food service and caterers. The rice supposedly tastes fresh and the fish is tender, and they say that they have overcome the problems that have plagued frozen sushi in the past. The companies spent a lot of time doing research into how to prepare rice so that it can be frozen then defrosted, and still be a quality product. Right now they have tuna, salmon, and shrimp nigiri; as well as assorted maki rolls including California, Philadelphia, spicy tune, spicy salmon, and spicy shrimp.

Polar Seas isn't the only frozen sushi out there. I found quite a few including the award winning Sushi Trend frozen sushi for food service and catering. These products may taste great but I think that the next time I see sushi at a catered event, in a cafeteria, or a hotel I am definitely going to ask if it is fresh or frozen.

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Actually the opposite is true. Premium, fresh, refrigerator and frozen soups are the new big thing to hit supermarkets in the US. Lately soup has been increasing on the restaurant scene because consumers feel that soup has a healthy image. Even the Chains are jumping on the bandwagon; an example is the unlimited soup, salad, and breadsticks special at Olive Garden.

Of the new pre-made supermarket soups, most notorious is the Original Soup Man products produced by Al Yeganah who was disparagingly spoofed as the "Soup Nazi" in the TV show Seinfeld. Mr. Yeganah's International Soup Kitchen was renowned in NYC for the amazingly delicious soups that Al served, also for the long lines and swift but curt service. Personally I thought Al was a culinary genius and I would drive from the NYC 'burbs on a regular basis to get his soup, especially the Seafood Bisque, with each quart having a whole peeled lobster, assorted fish, clams, mussels, and more. Sadly his global vacations to research new soups each year were longer and longer, until finally he didn't bother opening anymore. At least he is now back in business. His Soup Man soups are available frozen in five varieties in many supermarkets. The varieties are: Al's Garden Vegetable, Turkey Chili, Seafood Bisque, Chicken Vegetable, and Jambalaya, which sell for $4.99-$6.99 for a 15oz bag. Personally I think the ones I have tried are a bit salty but I like my salt levels low, but I noticed at in store tastings that many folks love his products.

If chicken fried steak ice cream sounds like a bad idea to you, rest assured that it sounds bad to me, too. If it actually sounds like a good idea to you, I am sorry to be the one to tell you that you are mistaken. In either case, the rather unusual combination doesn't live up to the promise, whatever small amount there is, of its name. The concoction was dreamed up and skillfully put together at Dallas Food, who reported that "Flavorwise, this was hands down the most disgusting ice cream I've ever had the misfortune to taste."

They were going for something that would approximate the flavor of cream gravy, with a thick and rich consistency, but in a frozen form. After all, similar things haven been done with bacon (not necessarily to general success, however). Flavor issues aside, I really think that Dallas Food did a fantastic job putting this together, frying the steak and carefully putting together the ice cream, which was flavored with pepper, thyme and CFS drippings. It's too bad that it didn't turn out to be a winner, but as DF points out, it will be on hand to serve to that "one deserving guest" at the next barbecue.

[Thanks, Slow Crow!]

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