Word: vanillaism
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...honeymoon ends with your tongue seeking divorce, cool it off with one of Smile’s decadent desserts. My assistant—obviously a regular— demands we split the fried banana and ice cream dish ($3.25). Unmoved by the boring notion of banana and vanilla ice cream, I passively agree, and indifferently await the arrival of our generic dessert...
When it does, much to my surprise, my tongue greets the greatest pleasure it has ever known—not vanilla, but coconut and ginger ice cream topped with diced jack-fruit and ground peanuts. I search for the bananas and ultimately find them hidden within delicious fried pastries...
...MILK The soy-based yogurts we tried--Whole Soy and Silk, in plain and vanilla flavors--were chalky, gritty and sour, with a chemical aftertaste. You might go for them, but a typical reaction from one of our testers was "awful...
GOAT'S MILK Can be hard to find because it's a seasonal product. And we had a tough time locating the plain variety; it's usually flavored with vanilla, maple syrup or fruit. It is lower in fat than cow's-milk or sheep's-milk yogurt--and it tastes like it. Redwood Hill Farm's vanilla-flavored yogurt was the best of the lot: it had a smooth, light texture but was excessively sweet...
...Ackler uses only natural ingredients to make his creamy but relatively low-fat desserts. Chillers in his factory on Bridges Street are piled high with pure fruit purees, Madagascar vanilla beans, Valrhona cocoa, Italian pistachios, spices, even flowers. And these exotic ingredients from faraway places are thrown into suggestive creations such as "raspberry nipple," "chocolate ecstasy" and "volcanic pistachio." His most unusual flavor? The zingy lemon-pepper, which has a delightful kick. So popular is Ackler's ice cream that it's on the menu at many top Hong Kong eateries, and several independent markets sell it by the kilo...