Wed Sep 23, 2009
- Raspberry sorbet using invert sugar
The last time I was at Pizzeria Mozza I sat at the bar, stuffed full of tricolore salad and pizza, unable to stop eating the mango and passion fruit sorbets in front of me. I’ve had Dahlia’s gelatos and sorbets hundreds of times, I even watched them being made when the machine first arrived, but this time I was mesmerized. As I lifted the spoon to my mouth time after time I just kept wondering, how in the world did she get them so creamy?
When I had the good fortune of running into Dahlia at a party just a couple weeks later I asked. The answer, apparently, is simple: invert sugar.
Thu Sep 3, 2009
What happened to the crab guy at the Hollywood Farmers’ Market? Read my new post on Squid Ink to find out…
Wed Sep 2, 2009
Chocolate Chile Mint Ice Cream
Excuse my dusty cliché, but man does time fly. It’s been more than a month since I’ve written anything here, a month of living by the beach, trying to remember where I put things in my urgency to just get unpacked already, and now it seems that summer is waning with the moon. I’m sorry for my absence; not writing here feels like not talking to your best friend for too long.