By Gwyneth Doland
I love meeting friends' parents when they come to town. It's often enlightening but it was especially educational last week when I had the pleasure to dine with the parents of a Pakistani friend. His mother cooked a feast and after we'd all been stuffed to the gills with curry, ice cream was served. As we savored bowls of Ben and Jerry's, I cornered the patriarch to talk shop—many years ago he had been the first dairy farmer in Pakistan to pasteurize his milk. After moving to America he continued his dairy work, branching out into yogurt and ice cream. It's not often I get to share a pint of New York Super Fudge Chunk with a dairy farmer so I seized the opportunity to ask him some burning questions like, "What is the difference between whipping cream and heavy cream?" The result of our very long conversation is this: cream labels are terribly misleading. Heavy cream is also known as heavy whipping cream, which is actually better for making whipped cream. Whipping cream (or light whipping cream) is capable of being whipped, unlike milk or half-and-half, but it makes a lighter, less stable whip. If none of this makes any sense just look for the percentage of fat on the cream carton. You'll need at least 30 percent fat in order to whip it. Mmm, whip it good.
All the News That's Fit to Eat
By Gwyneth Doland
Nob Hill's Korean BBQ House (Central Avenue and Bryn Mawr Drive) is giving new flavor to the concept of outdoor grilling. This June the restaurant will unveil 11 patio tables equipped with small, Korean-style barbecue grills in their centers. The tables, with stainless steel tops and wooden legs made from reclaimed wine barrels, will allow customers to grill their own meats in the traditional Korean fashion. The BBQ House will also be open for dinner on Sundays starting in June. Call 338-2424 for information.
Good and Good For You
Why Every Woman Old Enough to Read This Should be Thinking About Folic Acid
Cuz it's, like, really important and stuff
By Laura Marrich
This month, the Centers for Disease Control reported that their efforts to fight birth defects with folic acid have been largely successful. How successful? In January of 1998, it became mandatory for food manufacturers to fortify grain products (like enriched rice, cereals, breads and pastas) with folic acid. By December of that year, incidences of the birth defect spina bifida had decreased by 31 percent. "Impressive," you say, "but I'm not banking on having kids anytime soon ... what do I care?"
Frosty, Fruity Drinks for Summer
Dust off that blender, stat!
By Gwyneth Doland
Ice, lime juice, booze. That's our prescription for the ugh-it's-really-getting-hot feeling that seems to have crept up on us all of a sudden. If all you can think about are Otter Pops, Slurpees and sno-cones then these pulverized potions are for you. Have a seat out on the patio, turn the sprinklers on and sip one of these refreshing cocktails. You'll be cooled off (and pretty buzzed) in a flash. Leave out the booze and you've got delish mocktails that'll please kids, twelve-steppers and pregnant ladies.
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