Ronald Reagan was on to something when, in 1984, he designated the third Sunday in July as National Ice Cream Day (as part of National Ice Cream Month), even if that something was merely giving us an excuse to eat more of the frozen goodness than we probably should. And Amy of Very Culinary was on to something when she decided that an old-fashioned root beer float was the perfect way to celebrate.
Like the soda floats of yesteryear, Amy's float is a simple but satisfying mix of chilled root beer, vanilla ice cream and the optional-but-always-pleasing whipped cream. While one could easily and quite happily down the entire thing -- especially on a hot summer day -- the four spoons seem to serve as a subtle reminder that such fine fare is best when shared with good friends. If your friends happen to not like root beer, try a cherry-flavored soda or -- for the over 21 crowd -- a dark stout. And don't blame us when your popularity skyrockets.
When people think of chefs and restaurant food, the work "skinny" usually doesn't pop into their minds. While the food is often delicious and satisfying, it can be high in calories and fat.
I dine out each week, but I know there's a downside to indulging every day. When I worked in New York City restaurant kitchens, I learned something really valuable -- cooking techniques that I could apply to make healthier versions of those meals, so I could enjoy them more often. I also learned how to fit restaurant food into a balanced lifestyle.
My mission as the Skinny Chef is to recreate those flavors and experiences by making food that can be enjoyed guilt free, more often, at home. While I discovered great ways to maintaining a healthy weight, I chose the name Skinny Chef to remind us that food can be fun, flavorful, beautiful, satisfying and healthy at the same time.
Sharing my knowledge and love of food with others has completely changed my life and put me in touch with so many wonderful people I might have never had the chance to meet. I want to hear more about you and your food experiences, so that we can start together our journey to easy, fun ways to cook tasty nourishing meals.
Responses to questions from last post's comments are after the jump.
If the rumors we hear on BevReview are true, PepsiCo will be introducing what they're calling "Pepsi Throwback" and "Mountain Dew Throwback," both made with sugar instead of high fructose corn syrup, this spring. While most physicians and scientists believe that high fructose corn syrup is no worse than sugar, health-wise (it's the fact that high fructose corn syrup is added willy-nilly to everything from bread to salad dressing that makes it problematic), many people say they like the taste of regular sugar in soda better. I've even heard of people driving across the border to Mexico to bring back cases of their favorite sugar Coke. I, however, have never noticed an appreciable difference, though admittedly I rarely drink any soda besides Diet Coke.
Can you tell the difference been soda with high fructose corn syrup and soda made with sugar? Which do you like better?
Nearly 25 years after Coca-Cola added "Classic" to its original formula in order to differentiate it from the short-lived New Coke, the company has admitted defeat.
Company officials confirmed Friday that they're phasing out the Classic tag from American cans and bottles this year to streamline global branding, finally putting to rest the New Coke fiasco of the mid-'80s.
"It felt like the right time," Scott Williamson, a spokesman for Coke, told Slashfood on Monday.
Coke fans surely remember the spring of 1985, when the company shelved Dr. John S. Pemberton's original 1886 Coca-Cola recipe for a formula that performed better in taste tests and tasted, as I recall, a great deal like its chief competitor Pepsi, which naturally caused a furor among the soft drink's legion of fans.
"In the real world, they had a deep emotional attachment to the original, and they begged and pleaded to get it back," the company says on its Web site.
"Critics called it the biggest marketing blunder ever. But the Company listened, and [77 days later] the original formula was returned to the market as Coca-Cola classic®."
Williamson said that "classic" will remain in small print on the side of the bottles in the phrase "Coke Classic Original Formula."
"When people think Coke, they think Classic," Williamson said. "So more than two decades after we introduced that word, its reason for being as a descriptor has essentially disappeared."
About time they realized Classic has been the standard all along.
Dinner was comprised of seven varieties of animal flesh, with appropriate garnish. The entertainment involved aging strippers singing karaoke. The libations complemented both. And then some. A delightful, if stomach-churning, evening. My rarefied hangover the next day required me to break new ground in seeking out a palliative. Luckily, while shopping for stocking stuffers at a local Italian market, I found what I plan to make my signature hangover treatment: Sanbittèr, a prettily bottled "apératif" soda produced by San Pellegrino.
The operative word is bitter, too bitter, maybe, for some people who lack Italian sensibilities. The taste was described by the market proprietor as Campari without the alcohol, and I'd say that is pretty accurate. Apparently it's a favorite of teetotaling Italianos for that reason. So, good for both varieties of "recovering alcoholic."
Bitters have long been recommended as a stomach soother. Sanbittèr, with its slight fizz and its ruby-redness, seems a bit more fun than regular bitters, though. It comes in tiny, sippable bottles that will later make lovely bud vases or creamers. Better yet, it's available for order online.
I'm often surprised to realize that many of the groceries I buy can be simply made at home. I tend to presume that cottage cheese just grows on supermarket shelves, for example, or that making vanilla requires complex machinery. So while it may be more convenient to throw these items into your cart than to cultivate them in your own kitchen, try making any of these eight treats at home the next time you're feeling bold.
My mother was a soda fanatic; apart from the occasional bottle of tonic water or bitter lemon (in the summer, G&Ts were the rule, not the exception), carbonated beverages weren't allowed in our house. This meant, of course, that they became the forbidden fruit, something that my sisters and I craved with a single-minded intensity that was somewhat frightening. As we got older, however, we outgrew carbonated beverages and, once I learned about high fructose corn syrup, most sodas were scrubbed from my list permanently.
Even so, I sometimes get the desire for a cool, refreshing carbonated beverage. While the emergence of organic sodas has been great, they don't have very wide distribution and I sometimes find myself gasping at the cost. After all, when I'm paying two bucks for a soda, it's officially moved from being a refreshment into being a delicacy. Luckily, my neighborhood, which is largely Hispanic, offers a wide selection of reasonably-priced Latin American sodas, many of which are surprisingly free of artificial ingredients. Of these, my favorite is the Jarritos line.
Jarritos is a Mexican soft drink company that was established in 1950. Its sodas come in a variety of fruit flavors, including tamarind, lime, pineapple, strawberry, watermelon, and mandarin. They are sweetened with sugar, not high fructose corn syrup, and often use natural flavorings. While I don't advocate drinking them every day, Jarritos come in handy when the soda bug overcomes my healthier tendencies, and their low price (under $0.75 for a 16-ounce bottle) makes me feel a little better about my weakness. Also, to be honest, they make the perfect counterpoint to a spicy taco or a bowl of salsa and chips!
The ever topical entrepreneurs behind Jones Soda have set up an ancillary site at campaigncola.com to tout their new line of politically-based sodas, and spill a little electoral info while they're at it. While copy touts the benefits of being able to ensure the victory of one's chosen candidate via financial support (the "winner" is the candidate whose bottles sell in greatest quantity), the site also contains a handy "Voting Vernacular" page, information about voter registration, and access to a politically-oriented section of the Jones Soda message boards.
While some might argue that save for a few cosmetic details, the "candidates" are essentially identical, or that Jones is just trying to make a buck off the partisan divide, I'm thinking that's pretty much politics as usual.
These days, there's all sorts of talk about the environment, about eating fresh and local. However, there's not a lot of talk about what we drink. Cans, plastic bottles, glass bottles -- we go through these at a huge rate. But we don't need to -- at least, not totally. We might not be able to quickly whip up our own beer or wine at home, but we can make all of those tasty carbonated beverages.
As soon as I heard about the Soda Club over at The Kitchn in February, I wanted one. Sparkling water at my finger tips? Without having to pay a buck a bottle? It seemed to good to be true. Then, a good friend of mine got me one for my birthday last month. I don't know how I ever went without it, and I really don't know why everyone isn't doing this.
It requires no electricity -- just a CO2 carbonator. You attach a bottle of water, push the magic button a few times, and there's some fizzy seltzer. You can also put in flavoring for flavored water, or a number of other syrups to make your own soda/pop. I've tried the root beer and lemon lime varieties so far, and I was completely happy with them. There's no walking to the store. I just walk over to my kitchen, pop on a bottle of cold water, and seconds later, I have the perfectly fizzed drink.
Have you ever stashed a Coke in the freezer, hoping to chill it quickly, then forgotten all about it, only to have it explode all over your frozen peas?
Forget pre-mixed rootbeer floats...this nifty little gadget takes floats to the next level.
The Fizz is, essentially, a cheap plastic domed lid with an opening in the middle that holds a straw and is able to suck up liquids without letting them seep out.
As per the video on the item's website, appropriately set to the tune of Depeche Mode's "Just Can't Get Enough," the soda enthusiast simply scoops ice cream into the plastic resevoir, screws the lid onto the top of a plastic soda bottle (looks like it has to be plastic, not metal or aluminum), and squeezes the bottle, sucking part of the liquid into the vessel where it mixes with the ice cream for a no-mess float on the go.
This product immediately lost some of its appeal once I realized what it reminds me of: the ACT brand mouthwash that the dentist made me use when I was younger, which also involves squeezing liquid into a plastic resevoir at the top of a bottle.
I immediately thought of using the product to fix a root beer float (probably because that's what the website used as an example, and sometimes I'm easily swayed, especially when it involves refined sugar) but the website offers some other suggestions for flavor combos, including strawberry sherbet/lemon-lime soda, vanilla yogurt/orange soda, or crushed ice and flavored syrup.
If I haven't completely turned you off yet, what do you think? Yay or nay on the soda float-on-the-go?
We've already heard all the reasons why soda is bad for kids, so we won't go into them. Again.
However, we will say that just as bad as soda is the thing that makes kids thirsty for soda in the first place: salt. According to a British study published in an American Heart Association journal, kids who eat salty snacks and meals get thirsty and often turn to sodas to quench their thirst. Researchers go on to say that the salt isn't coming from the salt shaker, but from manufactured food.
The solution? Cut back on salty, processed snacks.
According to a report in the British Medical Journal, sugar-sweetened soft drinks are linked to an increased risk of getting gout, a disease that causes painful swelling of the joints known to mostly afflict middle-aged men. The findings come from a study done on 46,393 men over 12 years. The risk of developing gout was 85% higher among men who consume 2+ cans of soda as compared to those who drank less than one soda a month. Sweetened soft drinks contain large amounts of fructose, which causes excess uric acid in the blood, eventually leading to uric acid crystals collecting around the joints.
Of course, the study also found that men who consumed high-fructose fruits like apples and oranges had increased risk of getting gout by 102%.
When people think of chefs and restaurant food, the work "skinny" usually doesn't pop into their minds. While the food is often delicious and satisfying, it can be high in calories and fat.
If the rumors we hear on BevReview are true, 
Coke Classic has left the building.
My mother was a soda fanatic; apart from the occasional bottle of tonic water or bitter lemon (in the summer, G&Ts were the rule, not the exception), carbonated beverages weren't allowed in our house. This meant, of course, that they became the forbidden fruit, something that my sisters and I craved with a single-minded intensity that was somewhat frightening. As we got older, however, we outgrew carbonated beverages and, once I learned about high fructose corn syrup, most sodas were scrubbed from my list permanently.
These days, there's all sorts of talk about the environment, about eating fresh and local. However, there's not a lot of talk about what we drink. Cans, plastic bottles, glass bottles -- we go through these at a huge rate. But we don't need to -- at least, not totally. We might not be able to quickly whip up our own beer or wine at home, but we can make all of those tasty carbonated beverages. 
We've already heard all the reasons why soda is bad for kids, so we won't go into them. Again.
And no, that's not a typo for "getting out." 
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