Omnivore Atlanta

Is your ice cream charred slow-churned? Slate tells all.

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My post below about Lactaid’s poor performance as micro-foam prompted this email:

I read your micro-foam blog post yesterday and, upon learning that you are lactose intolerant, wanted to send you information about NICECREAM which you might enjoy in lieu of regular ice cream. The new non-dairy frozen dessert was created and produced for Jake’s Ice Cream by Dr. Leon Lashner, a chiropractor and naturopath.

The product is made from coconut cream and all organic ingredients – it does not sacrifice taste for health benefits. The organic coconut oil present in NICECREAM has several well-documented health benefits, including zero cholesterol, great for hair and skin, has anti-microbial properties, stimulates metabolism and helps balance blood sugar. It is available at all Jake’s locations (www.jakesicecream.com).

Available flavors include coconut, chocolate, vanilla bean, banana chocolate chip, passion fruit and double capuccino.

Actually, for inexplicable reasons I am not bothered by most ice cream or cheese. It seems only to be milk itself that makes me sick. But I look forward to trying the new product at Jake’s.

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DirtySouthWine is a master of suspense:

When I was invited up to Wolf Mountain Vineyards to join a crew for a dosage trial of Georgia’s first méthode Champenoise sparkling wine, I was curious, but a little pessimistic of what I’d taste “up in them hills”. My previous experience with Georgia wines was never more than pleasant, often far less.

To learn how his journey turned out, click here….

Steakhead does suspense too:

I am a big fan of ceviches, the tangy Latin American marinated seafood dish. When in Cozumel earlier this year, we made a specific trip to the east side of the island where beach bars without electricity serve up ceviches and cold margaritas. When I heard about a restaurant in Roswell with the same name, you could imagine how excited I was.

Continue reading here….

Oh my God! The Glenwood is serving calf brains … or something. Look here….

Oh my God! Oh my God! Chocolate ice cream with chocolate chips and blueberry-port wine swirl! Get the recipe here (but be sure to read the comments)….

The Georgia Restaurant Association reports on a growing coalition that opposes Congressional food-to-fuel mandates because they are contributing to the global food shortage. Read about it here….

At long last, a reusable screw-top cap for canned drinks! Find it here…

Here’s some good news from Chow Down Atlanta about the former chef of the defunct Epicurean:

I have been a fan of Chef Peter Golaszewski since The Epicurean, where I tasted the best English peas risotto on earth. He’s now back as the executive chef at The Feed Store Restaurant down south, close to the airport. While it may be a trek just to get to where he is, believe me, it’s worth the drive.

Check out the full story, including tantalizing pictures, here.

(Image from the Marvel Database.)

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