Eater's Digest: November 22, 2017

// San Francisco, CA

Salted Caramel Thanksgiving Turkey Ice Cream (Salt and Straw)
we cook turkey stock mixed with sugar, spices, and onions down until it bubbles into a caramel, which creates the base of the salted caramel ice cream; we roast turkey skin until it's crispy and then candy-coat it and mix bits of that in

Buttered Mashed Potatoes and Gravy Ice Cream (Salt and Straw)
we make a potato-flavoured ice cream, thanks to the real potatoes we boil down until the starch turns to sugar, and then stir in our own homemade gravy fudge

Neither tasted like anything. Having not read the description of the Salted Caramel Thanksgiving Turkey Ice Cream beforehand, I detected a bit of candy-coated turkey skin in my mouth and thought it was a bone.

Okay, it's not a bone. [bites down] Toffee? Brittle? Is this the turkey ice cream? Did she scoop a different salted caramel flavour?

Trick or Treat Ice Cream (Little Giant Ice Cream)
swedish fish, candy corn, twizzlers
—Saw this on Instagram earlier this week. Not broken up that it wasn't available when I visited.


I stopped by Ayesha Curry's restaurant (International Smoke) for happy hour.

Chili and Garlic Hominy (International Smoke)
—I didn't taste any chili or garlic, only lime. Easy on the squeeze.

Buttered Curry Cornbread (International Smoke)
—I thought this cornbread contained curry and am just now realizing that it's Curry cornbread, as in Ayesha's recipe. It should be called Ayesha's Buttered Cornbread. I see "international" and "curry" and think Indian cornbread.

"How Much For One Rib?" (International Smoke)
—Pleasantly unexpectedly spicy.

#eatersdigest

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