Hold the fries with these: who needs them when you have a crisp on the bottom, chewy on the top homemade noodle encapsulating a juicy nugget of better-than-Grade-A beef, with melted shreds of sharp cheddar and caramelized onions inside? That’s a happy meal for me alone. Alright, and some soy sauce (or ketchup? I can’t decide!) doesn’t hurt for dipping.
Ice cream versus frozen custard: the parameters are loose. Frozen custard, like its less-cold forebear, engages egg yolks in the emulsion, but so does rich ice creams. Wikipedia attributes it to a higher temperature than ice cream when served; also, its production to a fast-freezing barrel that churns out the product more quickly than traditional ice cream makers. The entry states, “Frozen custard is usually prepared fresh at the place of sale, rather than stored.” They both can be served … Read More