or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Fun, but dubious distinction?!
New Posts  All Forums:Forum Nav:

Fun, but dubious distinction?!

post #1 of 2
Thread Starter 

In the all press is good press category-

 

One of our pops was just judged "the weirdest frozen treat in New York City!"

 

See here-

http://blogs.villagevoice.com/forkintheroad/2012/06/the_citys_weird.php#Comments

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #2 of 2
Thread Starter 

I like what they said here"

 

 

 

Quote:

The salted licorice is indeed salty, and tastes ice-creamy without being very sweet. The licorice bores into your imagination like a small parasitic worm, and you'll be thinking about it days later. Does it blow sea-salt caramels into a cocked hat? Not really, but the effect is similar, only more intense.

 

 

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Fun, but dubious distinction?!