There’s a “crazy ice maker” in Munich. They have icecream flavored like beer (obviously), Brezn (obviously) but also things like roquefort or olive oil. The olive oil one is surprisingly nice.
This is a Codename: Kids Next Door episode
Vanilla kinda is a billion flavours
There’s a spice shop near us that has maybe a dozen flavors. But they are really good interesting ones like burnt sugar and Mexican chocolate, Khulfi and others.
I’ve never tried their vanilla but I suspect it’s pretty good.
A lot of massive flavor shops are slop slinging all kinds of candy and sugary bits in ice cream that’s mediocre. A place that’s good should be able to do that vanilla, chocolate, and strawberry so well they’re a delight to eat.
I’m gonna add pistachio to that list as well.
Those flavours are the standard for a reason!
Oh god, I was visiting in Seligenstadt and they have a really good ice-cream shop there and the stracciatella and strawberry were DIVINE!
I always judge ice cream shops on their ability to do the basics. If they can’t pull off a good vanilla, then I’m not scrounging around to see if they do anything else well.
Vanilla is actually one of the most complex and layered flavors you can experience. It’s a shame it somehow came to be associated with being plain, bland, and boring.
Vanilla carries ice cream. I’ve had plain (as in no flavorants at all) ice cream before, and that shit is vile. Cold dulls taste, so even though it’s made with cream an unflavored ice cream tastes like frozen skim milk.
For the longest time I thought vanilla was the base for ice cream and other stuff was added to it to make flavors. I apologize to vanilla for not treating and appreciating it as its own flavor for so long.
For the longest time I thought vanilla was the base for ice cream and other stuff was added to it to make flavors
this is how they do shakes at fast food places
they only carry vanilla ice cream. chocolate or strawberry syrup gets added to make it a different flavor
ChocolateMaxxing has no bandwidth for vanilla.
Made my choice decades ago.
Everyone disses vanilla, because it became commercialised.
But a good vanilla ice cream? Better than most other flavours. Excluding sorbets, because a good lemon and raspberry sorbet is best.
So good
Good lemon sorbet is number one
Excluding sorbets, because a good lemon and raspberry sorbet is best.
My top 2 ice creams are :
- Lychee sortbet, Lyon
- Mango gelato/sortbet , Rome
You cannot just leave passion fruit (maracuja) sorbet out of that list. It’s like old money mango.
Well, I didn’t try that one, so it can’t be in my top list
This is how I evaluate a new fast food place. I order regular fries.
If you can’t get that right, I’m never coming back.
I’m not sure how accurate a metric that would be. Burger King has changed their fries a dozen or more times over the years, but I’m pretty sure one of their worst fry recipes was back in the nineties when the rest of their food was still pretty decent.
I tend to order a Ruben at any new place for the same reason.
It’s a simple sandwich, but so easy to fuck up.
What’s weird is one of the places that gets it right is Arby’s. I wasn’t expecting a decent Reuben from a fast food joint.
The virtue of simplicity is that its flaws are not so easily concealed; it is hard to do simple things perfectly, and it is always visible when they’ve been done badly.
Similarly, when I try a new pizza place I order the cheese
If they don’t have cotton candy I leave. If they have that bullshit funfetti cotton candy with chocolate bits in it, I complain loudly then leave.
I can’t tell if you’re joking. I have never seen cotton candy with chocolate bits, but also… do you only like cotton candy ice cream or are you just checking to see if they have it?
I’d rather have their take on pistachio or chocolate than end up with a shitty vanilla.
If their vanilla is shitty then their chocolate and pistachio will be too.
Yeah, but IMO, chocolate is hard to screw up. Even very shitty chocolate ice cream is still pretty good.
If you find yourself in a situation where you only have shitty ice cream available, always go for the chocolate.
I have only had one chocolate ice cream that didn’t have s nasty, chalky texture. I made it myself.
That or the taste of butyric acid (the infamous ‘vomit’ aftertaste people associate with Hershey’s), which you can’t escape in the US because most of our cheap chocolate uses that process.
Yea its my goto for new shops aswell, although when im feeling freaky ill even do the choco+vanilla combo!
Order plain pulled chicken at a BBQ pit for the same effect
For a Texan, change that to brisket. I can’t name one Texas place that’s judged on their chicken.
I dunno, I grew up in the south and some of the best BBQ I had came from places that couldn’t do chicken. They added that on as an afterthought to fill out the menu and treated it like red meat.
I always did the mac and cheese and the burnt ends as my quality check.
This all depends on where you’re at in the south. The regional specialization is key
It can be surprising at how different different vanilla ice creams taste. Not only þe recipes, but þe quality and sources of vanilla and of þe cream make a huge difference. I like to experiment wiþ flavors, but þere is noþing better þan a good, quality vanilla ice cream.
Vanilla the goat
Vanilla is a flavour and if the vanilla flavored ice cream tastes bad or like nothing. Then the Ice cream is bad
I’ll have strawberry. You can chuck me off the cliff too.
Strawberry ice cream done well is awesome
Salted caramel, now and forever.
I know there was a scene before this where they think they’re gonna die and they share deep confessions with each other like what flavor they imagine eating, or talk about it to comfort them into death, then they end up surviving.
bandana guy probably orders mint choco-chip in the extra secret hidden only for paying fans pannel
My partner feels the same… She’s expressed that she KNOWS it’s the base for almost every flavor, but refuses to enjoy it hahaha
It’s not though, it’s its own flavor.
Both are true- a lot of ice cream places add flavors and stuff to their vanilla ice cream to make their other flavors of ice cream. Generally, those aren’t great ice cream places and that’s not great vanilla, but it is pretty common.
Vanilla is also its own flavor, and if it’s done well, it would be a bad choice for an all purpose base, because it’s a pretty dynamic flavor that doesn’t automatically work with everything. But again, a lot of people add vanilla extract to every baked good, even if it’s got contrasting flavors, so they’re used to vanilla in anything sweet and they’re not bothered.
Base was not the best word to use. Most flavors include vanilla extract. It functions similar to salt, but for sweet things!
I understand it’s a flavor on it’s own, but so is salt.
