Word: icing
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...today?" Obama asked the crowd that turned out to greet him. "Howzit?" Then he talked about going to lunch: "I might go to Zippy's. I might go to Rainbow Drive-In. I haven't decided yet. Get some Zip Min. I'm going to go get some shave ice. I'm going to go bodysurfing at an undisclosed location." He was later seen bodysurfing the sometimes treacherous waves at Sandy Beach, which have killed and crippled professional bodyboarders and surfers. Obama caught five waves in 30 minutes, says Honolulu lifeguard Peter Erwin, who was asked by Secret Service agents...
Leave Your Heart... The 100-year-old Westin St. Francis in San Francisco, originally modeled after the grand hotels of Europe, has two holiday packages. For skating buffs, $169 per night buys a room, plus ice-skate rental and entry to the skating rink on Union Square right outside the hotel's front door. For shopaholics, $234 gets visitors a room and a $100 gift certificate to Macy's nearby. The hotel is currently undergoing a $40 million renovation, which is being done floor by floor, according to the hotel rep, so as not to disturb guests. Offers are good...
...tons of steps" in his Alinea (Ten Speed Press; $50), but, he says, "a well-written recipe is as simple as a fourth-grade story." And since not all fourth-graders have an antigriddle (a cooktop that freezes rather than heats), Achatz notes that a cookie sheet atop dry ice will suffice...
Another molecular tome, The Big Fat Duck Cookbook (Bloomsbury USA; $250), includes recipes like nitro-scrambled egg-and-bacon ice cream that are probably out of reach for amateurs. But, says author Heston Blumenthal, whose Fat Duck restaurant in Bray, England, got three stars from Michelin, "we still have lots of little bits and techniques people can pull out and use at home," like poaching potatoes before frying for crisper chips. Blumenthal, by the way, is not fond of the term molecular gastronomy, which he thinks sounds élitist. "Everything in cooking is chemical," he says. "Water is a chemical...
...kids watching the pot boil,†Wilson said. When I met with him, he was stirring a pot of murky water with muslin sacks of barley bobbing near the surface. He was making a porter to be dry hopped with cacao and vanilla beans. Not quite Natty Ice...