sometimes i think that i am not so stereotypical of an american
and then i remember that i consider the coke freestyle machine one of the greatest modern inventions
i mean look at this thing
over 100 choices, computerized mixing, one spout, touch screen, ice dispenser
I am not american but I spaz every time I see one of these machines. They have them at Hero Burger in Canada. I don’t think it has as many flavour though.
Lemon Cream Pie Milkshakes
Give your oven a break in this summer heat and turn your lemon pie into a milkshake! Tangy lemon curd, creamy vanilla ice cream and crunchy cookies are combined to make a cooling, sweet treat.
Yield: 4 shakes
Preparation: 20 minutes
Lemon Whipped Cream
½ cup heavy whipping cream, cold
2 teaspoons powdered sugar
½ teaspoon lemon zest
½ cup lemon curd**
3 cups vanilla bean ice cream
1 ½ cups milk
4 shortbread cookies or sugar cookies
Lemon slices for garnish*
To make the whipped cream, add the heavy cream to a mixer fitted with the whisk attachment. Whisk on high until soft peaks form and the cream holds to the whisk when lifted out of the bowl. Fold in the powdered sugar and lemon zest. Place in the refrigerator while making the shakes.
To make the milkshakes, combine the lemon curd, ice cream and milk in a blender. Puree until smooth, about 15 to 20 seconds. Pour an even amount of the shake into each of four glasses.
Crumble half of a cookie over each shake. Top each with an equal amount of the whipped cream. Crumble the remaining half of a cookie over each dollop of whipped cream. Top with a lemon slice and serve.
**You can make your own lemon curd using the recipe below. This recipe makes about 1 cup of curd.
Fresh Lemon Curd
½ cup freshly squeezed lemon juice*
1/3 cup sugar
2 egg yolks
1 whole egg
Pinch of salt
6 tablespoons of unsalted butter, cubed
Zest of 1 lemon*
¼ teaspoon pure vanilla extract
To make the lemon curd, use a double boiler. Add the lemon juice, sugar, egg yolks and egg to the top pan. Heat the water as you stir together the ingredients until smooth. Bring the water close to a boil and then reduce it to a simmer, adjusting as needed during cooking.
Add the butter and salt to the lemon curd. Continue to stir constantly until the butter is melted and the mixture begins to thicken. It is done when it begins to hold its shape when stirred, after about 10 to 15 minutes.
Remove it from heat, stir in the lemon zest and vanilla. (If solids formed during cooking, pour the curd through a strainer set over another bowl and gently stir the curd to press it through the strainer.) Allow the curd to cool.
*We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.
Recipes for Pies and Tarts! (recipes)
Need some pie baking ideas for this Thanksgiving?! Wait no more!
- All-American Apple Pie
- Apple and Pear Pie
- Apple Caramel Cheesecake Piewith Toasted Pecans
- Apple Cider Pie
- Apple Galette
- Apple Tarte Tatin
- Apricot Pie
- Autumn Pumpkin Cheesecake Pie
- Blueberries ‘n Cream Pie
- Blueberry LatticePie
- Blueberry-Almond Tart
- Blueberry-Apple StreuselPie
- Blueberry-Peach Galettes
- Buttermilk Pie
- Caramel Apple Pie
- Cherry Pie
- Cherry Pie with Cream Cheese Pastry Crust
- Chocolate Buttermilk Pie
- Chocolate Cream Pie
- Chocolate Meringue Pie
- Chocolate Raspberry Cheesecake Pie
- Coconut & Lime Cream Cheese Pie
- Coconut Custard PieCoconut Custard Pie with Whipped Cream Topping
- Coconut Pie
- Creamy Lemon Meringue Pie
- Decadent Chocolate Ganache Pie
- Dutch Apricot Pie
- Early American Buttermilk Pie
- Easy Lemon Meringue Pie
- Egg Custard Pie
- French Apple Tart
- Fresh Blueberry Pie
- Fresh Cherry Cobbler
- Fresh Lemon Curd Tart
- Fresh Lemon Meringue Pie
- Fresh Raspberry Tart with Lemon Filling
- Fresh Strawberry Pie
- Grandma’s Rhubarb Pie
- Grandma’s Fresh Cherry Pie
- Grape Pie
- Individual Nectarine Tarts
- Innkeeper Pie
- Key Lime Pie
- Key West Key Lime Pie
- Lattice Cherry Pie
- Latticed Peach Pie with Peach Brandy
- Lattice-Top Mulberry or Blackberry Pie
- Lemon Apple Chess Pie
- Lemon Tart with a Lemon Pecan Crust
- Lemon-Buttermilk Meringue Pie
- Lime Custard Tart
- L’orange and Citron Cream Cheese Tarte
- Macadamia Nut Pineapple Tart
- Margarita Key Lime Pie
- Microwave Sour Cream Lemon Pie
- Milky Way Tarts
- Mississippi Mud Pie
- No-Bake Lemon Cream Tart
- Old Fashion Fresh Apricot Pie
- Old Time Chess Pie
- Old-Fashion Apple Pie
- Old-Fashion Blueberry Pie
- Old-Fashion Fruit Tart
- Old-Fashion Pecan Pie
- Old-Fashion Strawberry-Rhubarb Pie
- Old-Fashioned English Custard Tart
- Oven Fried Apple Pies
- Peach Custard Pie
- Pear and Almond Cream Tart
- Pear and Almond Tart
- Pear Praline Pie
- Pear Tarte Tatin
- Pecan Streusel Apricot Pie
- Plum Galette
- Plum Pie Augusto
- Puff Pastry Apple Tart
- Raspberry Sour Cream Tart
- Recipe for Cookie Crumb Crust
- Rum Raisin Apple Pie
- Rustic Chocolate Raspberry Heart Tart
- Scrumptious Strawberry Tart
- Shoofly Pie
- Sour Cream Raisin Pie
- Southern Fried Fruit Pies
- Spiced Peach Galettes
- Strawberry Almond Chocolate Tart
- Strawberry Hazelnut Tart
- Strawberry S’More Tart
- Summer Cherry Pie
- Summer Tart
- Sweet Potato Pie
- Very Lemon Pie
- Vinegar Pie
- Walnut Chocolate Chip Pie
- Walnut Fudge Pie
- White Chocolate and Blueberry Tart
- Worlds Best Apple Pie
If grandmothers around the world had a rallying cry, it would probably sound something like “You need to eat!”
Photographer Gabriele Galimberti’s grandmother said something similar to him before one of his many globetrotting work trips. To ensure he had at least one good meal, she prepared for him a dish of ravioli before he departed on one of his adventures.
“In that occasion I said to my grandma ‘You know, Grandma, there are many other grandmas around the world and most of them are really good cooks,” Galimberti wrote via email. “I’m going to meet them and ask them to cook for me so I can show you that you don’t have to be worried for me and the food that I will eat!’ This is the way my project was born!”
The project, “Delicatessen With Love”, took Galimberti to 58 countries where he photographed grandmothers with both the ingredients and finished signature dishes.
He acted as photographer and stylist during each shoot with the grandmothers, taking a portrait of both the women and the food they made for him.
From top to bottom:
Inara Runtule, 68, Kekava, Latvia. Silke (herring with potatoes and cottage cheese).
Grace Estibero, 82, Mumbai, India. Chicken vindaloo.
Susann Soresen, 81, Homer, Alaska. Moose steak.
Serette Charles, 63, Saint-Jean du Sud, Haiti. Lambi in creole sauce.
The photographer’s grandmother Marisa Batini, 80, Castiglion Fiorentino, Italy. Swiss chard and ricotta Ravioli with meat sauce.
Normita Sambu Arap, 65, Oltepessi (Masaai Mara), Kenya. Mboga and orgali (white corn polenta with vegetables and goat).
Julia Enaigua, 71, La Paz, Bolivia. Queso Humacha (vegetables and fresh cheese soup).
Fifi Makhmer, 62, Cairo, Egypt. Kuoshry (pasta, rice and legumes pie).
Isolina Perez De Vargas, 83, Mendoza, Argentina. Asado criollo (mixed meats barbecue).
Bisrat Melake, 60, Addis Ababa, Ethiopia. Enjera with curry and vegetables.
Lovely photoset unfortunately all I can think of is what’s up with that calendar in the second photo??
i made sum pancakes
oh my god are you shitting me
REPTAR BARS!!! Recipe under the cut.
Reptar bar! Reptar bar! The candy bar supreme!! The candy bar that turns your tongue greeeen!!
Holy shitgits, guys. Just… Just holy shitgits.