Latest news with #Philadelphia-style
Straits Times
12 hours ago
- General
- Straits Times
The key to delicious homemade ice cream? Cream cheese
Whether it is strawberry cheesecake ice cream, peanut butter pie ice cream or the good old plain vanilla, the best ice cream this summer is the one you create. UNITED STATES – Imagine a cookie dough ice cream that actually has enough cookie dough in it: That is just one thrill of making your own ice cream. Sure, it requires a machine and a bit of patience, but there is nothing sweeter on a hot summer day than scooping a flavour of your creation. I fell in love with making ice cream when I was young, helping my mum manage ice and salt levels in an old-fashioned churning bucket . That passion eventually led me to complete a professional ice cream course at Penn State's Department of Food Science. These days, I like to experiment with flavours based on other desserts, such as peanut butter pie, with chocolate cookie pieces (the crust) and chocolate shards (the topping) rippling through creamy peanut butter ice cream (the filling). It is a recipe that captures the pie's best – and one you probably will not find at scoop shops. Half the fun of making ice cream at home is letting yourself get creative, and the base recipe I I have included here, along with these tips, are all you need to get started . 1. Start with a secret ingredient. The key to really delicious homemade ice cream is in the dairy aisle, but it is not heavy cream or eggs. It is cream cheese. Many at-home ice cream recipes call for egg yolks to create a creamy, scoopable custard base, but a lot of commercial options are Philadelphia-style, which is made without eggs. Instead, these commercial makers use stabilisers and sweeteners that home cooks might not be able to buy. Top stories Swipe. Select. Stay informed. Singapore 5 new walking trails allow hikers to explore heritage sites and win supermarket vouchers World Trump advises Ukraine's Zelensky to 'make a deal' with Russia after meeting Putin World Did Putin just put one over Trump at the US-Russia summit on Ukraine? Singapore Nowhere to run: Why Singapore needs to start protecting its coasts now Life Meet the tutors who take O-level exams every year to create a 'war mate' bond with their students Life Switching careers in middle age and beyond: How these Singapore professionals did it Opinion Revitalise nightlife? Let's get the crowds out first Asia 11,000 properties without power after 4.9-magnitude quake strikes near east coast of Australia Cream cheese already contains stabilisers, which keep the final ice cream softer, creamier and easier to scoop for a longer time. Pair it with the correct balance of milk, cream and sugar, and you will have a base that tastes deeply of dairy but will not necessarily be described as cream cheesy. 2. Create a smooth base. It is important to add the cream cheese at the last stage of this base recipe. After the milk is warmed, it is poured over room-temperature cream cheese to prevent lumps and curdling. If there are tiny clumps, pass the mixture through a fine-mesh sieve. 3. Chill well before churning. Setting the base in an ice bath before transferring it to the refrigerator gives it a head start on chilling. You will want to keep it in the fridge for a minimum of four hours and a maximum of two days. Often referred to as the base's ageing process, this time allows the flavour to develop and deepen. Think of this period as you would resting cookie dough: It lets the flavours mingle and really get to know one another. While there is some debate over the impact of this ageing process on final flavour and texture, the most compelling reason for doing it is that it guarantees a very cold base, which will churn up more smoothly. A crucial part of the process is ensuring everything is as cold as possible so that the final freezing stages happen quickly. 4. Use a cold baking pan. Aside from an ice cream maker, you need a standard metal loaf pan. Its benefits are twofold: By freezing the pan before making the base, you are ensuring that the just-churned ice cream lands in an ice-cold dish, which helps minimise how much of the base melts between churning and freezing . Two, the loaf pan makes easy work of layering in ripples or mix-ins. After adding half of the just-churned ice cream to the pan, swirl or layer in any additions before topping with the rest of the ice cream and mix-ins. 5. Layer in mix-ins. Mix-ins probably define many of your favourite flavours. And it is true that swirling in saucy additions and layering in other ingredients are simple ways to create a new flavour without adjusting the base. But it is just as easy to steep herbs or crushed coffee beans in your base to make your very own fresh mint or cold brew ice cream. Once you have a handle on the basics, let your imagination run wild. Easy Homemade Ice Cream The addition of cream cheese to this vanilla ice cream base makes it even easier to scoop into perfect rounds. PHOTO: DAVID MALOSH/NYTIMES This easy vanilla ice cream does not contain egg yolks as a lot of ice cream recipes do. Instead, it relies on cream cheese to provide texture, stability and scoopability. While it is excellent on its own, this ice cream also makes a great base for building almost any flavour you can imagine, from strawberry cheesecake to peanut butter pie. Ingredients For the ice cream base: 120ml cream cheese, at room temperature Ice and cold water 415ml whole milk 235ml heavy cream 130g sugar 2 Tbs light corn syrup 1/4 tsp kosher salt or 1/8 tsp fine sea salt 1 tsp vanilla extract For the additions 180g to 360g mix-ins (to taste), such as rainbow sprinkles, edible cookie dough chunks or coarsely chopped chocolate sandwich cookies, chocolate covered pretzels or peanut butter cups (optional) Method 1. Prepare the ice cream base: Cut the cream cheese into 1.2cm pieces and set aside in a medium bowl. This bowl will be used to refrigerate the ice cream base before churning. 2. Place a 22cm by 12cm metal loaf pan in the freezer. This pan is for holding the ice cream after churning. 3. Choose a large bowl that will contain the medium bowl with some room to spare around the edges. Fill the large bowl halfway with ice and add about a cup of cold water. 4. In a medium saucepan, combine the milk, cream, sugar, corn syrup and salt. Set over medium heat and cook for about six minutes, whisking often, until the mixture steams and bubbles start breaking through the surface. Remove from the heat. Warm milk is poured over room-temperature cream cheese to prevent lumps and curdling. Cutting cream cheese into small cubes helps it melt smoothly into hot milk. PHOTO: DAVID MALOSH/NYTIMES 5. Using a measuring cup or ladle, scoop about 60ml of the hot milk and pour it over the cream cheese. Let sit, undisturbed, for one minute, then whisk vigorously until smooth. If it looks lumpy at first, keep going: It is essential to make it smooth at this stage. Gradually stream in the remaining hot milk, whisking constantly until smooth. If there are any clumps remaining, pass the mixture through a fine-mesh sieve. 6. Set the bowl over the ice bath and whisk occasionally until the mixture cools completely. Add the vanilla extract and whisk to incorporate. 7. Remove the bowl from the ice bath. Cover and refrigerate for at least four hours or, preferably, overnight. 8. Make the ice cream: Pour the chilled ice cream base into an ice cream maker and churn according to machine instructions. 9. Once the ice cream has reached a thick, soft-serve consistency, remove from the machine and transfer to the chilled loaf pan. If adding mix-ins, spread half the ice cream in the pan and top with about half of your mix-ins. Swirl with a butter knife or chopstick to evenly distribute them. Top with the remaining ice cream and mix-ins, and swirl once more to distribute. 10. Press a piece of parchment paper directly against the top of the ice cream and cover the pan with plastic wrap. Freeze until solid for at least four hours. The ice cream will keep for a long time in the freezer, but tastes best within two weeks. When ready to serve, allow to sit at room temperature for a few minutes before scooping, if needed. Yields about 1 litre of ice cream NYTIMES
Time of India
05-08-2025
- Entertainment
- Time of India
Olympic gold medalist Justin Best to marry Lainey Duncan in Philadelphia after viral live TV proposal
Olympic rower Justin Best made headlines last year when he won gold for Team USA at the 2024 Paris Olympics. But what surprised fans even more was what happened next, right on live TV, Justin Best got down on one knee and proposed to his longtime girlfriend Lainey Duncan. Tired of too many ads? go ad free now Now, one year later, the couple is getting ready for a Philadelphia-style wedding this October. From their love for the city to soft pretzels and Eagles chants, everything about the day will be deeply Philly. Justin Best and Lainey Duncan are getting married in Philadelphia this October Justin Best, 27, and Lainey Duncan met as teenagers during their high school play West Side Story in Kennett Square, Pennsylvania, just outside Philadelphia. After staying together through high school, college, and beyond, Best surprised Duncan with a proposal in Paris after winning gold in the men's four rowing event, the first U.S. gold in 60 years. Now living in Alameda, California, the couple is planning a wedding on October 26, 2025, at Fairmount Water Works, a vintage-style venue overlooking Boathouse Row, the place where Justin trained for years and where they took prom photos in 2016. Lainey Duncan, who works as a designer for Marine Layer, is designing Justin's wedding suit herself. She also made her own dress for their engagement shoot, which appeared in Philadelphia Magazine in May. 'I've been sewing like crazy,' she told PEOPLE. The couple is planning every detail together with help from professional planners, keeping Philly as the main theme. Justin Best hints at rowing comeback while planning a rowing-themed wedding Justin Best hasn't ruled out competing again at the 2028 Los Angeles Olympics, but for now, his focus is on the wedding and his job in investment banking in San Francisco. 'Having a strong U.S. team on home waters is exciting,' he said. Also Read: The wedding will include Philly sports nods, like a deep green color theme, a nod to the Philadelphia Eagles. Tired of too many ads? go ad free now 'I'm sure there will be at least one 'E-A-G-L-E-S' chant,' Justin said with a smile. Music from Rocky is also on the playlist. The couple is hosting a Henley Royal Regatta-themed welcome party, with guests encouraged to wear rowing blazers. Justin's Olympic teammates, Nick Mead, Michael Grady, and Liam Corrigan are expected to reunite there for the first time since the 2024 Games. After the wedding, they're heading to Maui for a honeymoon at the Four Seasons, a trip Best won through a charity auction.
Korea Herald
03-07-2025
- Entertainment
- Korea Herald
Hot dogs and burgers to celebrate summer
Summer means easy dining, and these American classics never fail American celebrity chef Anthony Bourdain famously said that food is everything we are. That may be an exaggeration, but cuisine is like a flag on a plate that carries our roots and pride, with flavors from our grandmother's kitchen. That is why many who live abroad crave the taste of home: One bite can bring comfort, spark emotions and make the unfamiliar place feel a little more familiar. For those missing classic American bites, here are several hot dog and burger joints in Seoul where you can celebrate the Fourth of July with family and friends. Philly Dog Inspired by the Philly dog, also known as a Philadelphia-style hot dog or regionally as a Philly combo, the namesake take-out only restaurant in Yongsan-gu, central Seoul, brings authentic American-style hot dogs to Korea. The eatery offers three types of hot dogs. The original hot dog, priced at 6,900 won ($5.10), features a soft, buttery brioche bun and a thick 100-gram sausage, offering a simple, classic take on the hot dog. The signature Philly hot dog, also featuring a soft brioche bun, tops the sausage with seasoned sirloin beef and melted American Swiss cheese for an extra-rich flavor. Enjoy this upgraded take on the original hot dog for 8,900 won. The cheesesteak hot dog is a twist on the original hot dog, swapping out the sausage for a generous serving of sirloin beef and cheese. Served on the same soft brioche bun, it is priced at 9,900 won. French fries cost 3,900 won, while a serving of four chicken tenders is priced at 5,900 won. Oldies Hotdog In Seoul's Chungmuro neighborhood, a storied hub for culture and film but also a hip area that blends old and new, you can find Oldies Hotdog. The signature Oldies Hotdog, priced at 7,900 won, is a flavorful, fully loaded hot dog with a savory sausage topped with Cheetos powder, adding a crunchy, cheesy flavor. It is finished with onions, paprika and a blend of house sauce, mustard, ketchup and snack powder for extra zest. As the name suggests, the chilli hot dog, priced at 8,900 won, is a spicy hot dog loaded with chili con carne -- a spicy meat sauce made from a mix of ground beef and pork -- along with shredded mozzarella, cheddar and nacho cheese, onions and paprika. The corn mayo hot dog, also priced at 8,900 won, is a marriage of American and Mexican flavors. It is topped with esquite -- a Mexican-style street corn dish made with corn kernels mixed with mayonnaise, cheese and chilli powder -- adding a creamy yet slightly spicy twist to the classic hot dog. The mac and cheese hot dog is topped with cheesy macaroni and sausage. It is priced at 8,900 won. Hangang Burger Hangang Burger in Yongsan-gu is one of Seoul's top gourmet burger spots, attracting food aficionados with its unique flavors and irresistible charm. The signature Hangang BBQ Burger, offered at 12,500 won, is a juicy cheeseburger featuring two beef patties, double cheese, fresh lettuce and onions, all topped with the restaurant's distinctive barbecue sauce for a bold, unique flavor. The shrimp burger, available for 11,900 won, features a crispy-on-the-outside, tender-on-the-inside shrimp patty packed with plump shrimp for a deliciously satisfying bite. The jambon burger combines jambon with lettuce and the restaurant's distinctive sauce. It is priced at 9,500 won. Hangang Burger's American-style cheeseburger features a juicy, seasoned beef patty topped with melted cheese, onions and the restaurant's signature sauce. It is a classic that is simple yet satisfying, priced at 5,500 won. The restaurant also serves French fries for 4,000 won and a serving of eight barbecue chicken wings for 12,000 won. Dakgangjeong salad, a Korean dish of fried chicken, glazed with sweet and spicy sauce and served with vegetables, is priced at 25,000 won. Bored & Hungry Bored & Hungry in Seoul's hip Seongsu-dong neighborhood offers a mix of traditional and Korean-inspired flavors. The classic cheeseburger, priced at 8,900 won, features a juicy, seasoned beef patty topped with melted cheese, onions and the restaurant's signature sauce, served in a buttery toasted bun. The P.B.B. burger features peanut butter, bacon, cheese and onions, and goes for 14,900 won. The dish is one that will divide opinion -- some will love it; others, not so much. For those gravitating toward something spicy, the B.L.T.J. burger -- which stands for bacon, lettuce, tomato and jalapeno -- is the one. It is priced at 11,900 won. SmokeHouse in Gueok-ri, Seogwipo, Jeju Tennessee Table in Hado-ri, Jeju-si, Jeju Linkage Burger in Mapo-gu, western Seoul Dexterburger in Dongducheon, Gyeonggi Province Seongsu mangchi burger in Seongsu-dong, eastern Seoul Le Freak in Seongsu-dong, eastern Seoul Gulp DeliMarket in Jeonju, North Jeolla Province Alohal Burger in Jeonju, North Jeolla Province Brooklyn The Burger Joint in Seocho-gu, southern Seoul Zesty Saloon in Seongsu-dong, eastern Seoul Samchon Burger in Seodaemun-gu, western Seoul
Forbes
01-07-2025
- General
- Forbes
Booze + Ice Cream = Summer Perfection: How To Make It Work
Ice cream scoopers with three different flavors of ice cream; wooden background Let's be honest: it's hot. Not 'I'll just crack a window' hot—melt-your-face, question-your-life-choices, stick-to-your-chair hot. The kind of heat where even your iced coffee sweats. The kind where you stop caring what the neighbors think and walk around the house holding a frozen bag of peas to your neck. And while popsicles are cute and all, you deserve better. You deserve something cold, creamy, and—let's be real—just a little bit alcoholic. Enter boozy ice cream. Yes, it's a real thing. No, you don't need a culinary degree or a $500 ice cream maker to pull it off. In fact, making alcohol-infused ice cream at home is easier than you think, and it might just be the ultimate adult antidote to summer's relentless assault. It's dessert, it's a drink, it's an excuse to invite your friends over and pretend you're hosting a fancy 'tasting' instead of just trying to survive July. But before you go dumping tequila into your vanilla base like it's Cinco de Mayo in a blender, there are some things you need to know. Because while booze and ice cream can be best friends, they don't always play nicely if the ratios are off. Too much alcohol and your dreamy dessert turns into a sad, semi-frozen slush. Too little and, well… what's the point? Let's talk about how to strike that perfect balance—one scoop at a time. Wait… Can You Really Put Alcohol in Ice Cream? pink strawberry ice cream ball in a spoon, top view Yes, you can! And you should. Alcohol doesn't just add flavor; it also softens the texture, giving ice cream that luscious scoopability. But here's the catch: too much alcohol and your ice cream won't freeze properly. You'll end up with boozy slush, which may be great for daiquiris but not for dessert. The key is balance. Alcohol lowers the freezing point of your base, so you have to use it sparingly—or get clever about how you add it. The Golden Ratio: How Much Alcohol Is Too Much? Delicious strawberry ice cream in a bowl. Generally, you don't want more than 1 to 2 ounces of high-proof liquor per quart of ice cream base. This keeps your dessert from turning into soup while still packing in flavor. Lower-proof liqueurs (like Baileys or coffee liqueur) give you a bit more wiggle room, but even those need a light touch. If you're infusing with something potent like whiskey, rum, or gin, go for bold flavors that complement your base: think brown butter bourbon, dark chocolate rum, or gin and lemon zest. A custard-style base (aka French-style ice cream) made with egg yolks tends to hold up best to alcohol. The extra fat and emulsification from the eggs help stabilize everything, making it easier to work with. Not into eggs? No problem. You can use a Philadelphia-style base (no eggs, just cream and sugar), but you may need to be extra cautious with your pour. How to Add the Booze Portrait of beautiful asian woman eating ice cream on the street. Emotional hipster wearing casual ... More clothing holding tasty summer dessert looking away outdoors. Food festival Timing matters. Add your alcohol after the base is cooked and cooled but before churning. Stir it in gently and evenly so it distributes well. If you're using mix-ins like chocolate chips, cookie chunks, or caramel swirls, wait until the last few minutes of churning to add them. Just be warned: high-proof mix-ins (like brandy-soaked cherries) will further soften your final product, so measure with care. Boozy Ice Cream Tips Top view of seamless background of assorted scoops of ice cream arranged in lines on blue table Ice Cream Cocktails - Yes, They're a Thing Affogato coffee with ice cream on a martini glass. If you're not quite ready to make a pint of boozy ice cream you can still bring a little ice cream onto your cocktail game. Cocktails with ice cream are a decadent, grown-up way to cool off and indulge at the same time. Think of them as dessert with a kick: creamy, cold, and spiked just enough to make things interesting. Classic combos like a bourbon vanilla milkshake or a coffee liqueur affogato are just the beginning. You can blend mezcal with chocolate ice cream for a smoky twist, or pour a shot of amaretto over cherry gelato for a rich, spoonable nightcap. The key is balancing sweetness and booze so the drink doesn't taste like something you'd serve at a kid's birthday party—unless the parents need it more. Here are a few worth trying: Mash and Mallow Affogato Ingredients: Directions: Spread out the crushed graham crackers on a small, shallow plate. Lightly moisten the rim of your clear glass cup (use water, honey, or a bit of Mash & Mallow). Dip the moistened rim into the graham cracker crumble, ensuring an even coating. Set the glass aside. Place two large scoops of Cinnamon Roll Ice Cream into the prepared glass. Pour Mash & Mallow over the ice cream. Brew a fresh shot of espresso and immediately pour it over the ice cream and Mash & Mallow mixture. The hot espresso will slightly melt the ice cream, creating a rich and creamy blend. Skrewball Mudslide Ingredients: Directions: Pour all ingredients into a blender. Blend and pour into a glass drizzled with chocolate syrup
Los Angeles Times
31-03-2025
- Entertainment
- Los Angeles Times
Coachella 2025 food lineup is stacked with heavy hitters. Here are the spots to visit
It's not just residents and local bands emptying out of Los Angeles and trekking to Coachella Valley Music and Arts Festival this year. Some of the region's best restaurants and chefs are joining them too. Fans will fly in from all over the globe for the three-day festival that's set to take over Indio's Empire Polo Club from April 11-13 and April 18-20, with superstar headliners Lady Gaga, Charli XCX and Megan Thee Stallion performing alongside rising acts. Now in its 24th year, the festival's food and beverage program has come to garner nearly as much attention as the musical lineup, and even a general admission ticket grants access to numerous food halls, immersive drinking dens and culinary activations. A tented food bazaar with views of the Outdoor Stage, Indio Central Market returns with 15 concepts, including Roy Choi's newest taqueria Tacos Por Vida, home to one of the best al pastor tacos in L.A., alongside Kogi, Choi's long-running food truck that weaves Korean influence with street food favorites, resulting in dishes like loaded Korean barbecue nachos. In the same structure, you'll also find Florentine-style sandwiches on fresh-baked schiacciata bread at All'Antico Vinaio; combo plates with vibrant blue jasmine rice and yellow curry at Farmhouse Thai Kitchen; plant-based pizza at Forever Pie; Philadelphia-style rolled ice cream from Happy Ice and creamy scoops from McConnell's Fine Ice Cream; and when it's time to refuel, head to Indio-based Everbloom Coffee for a caffeine boost or #Juicebae to restore with alkaline, cold-pressed juices. General admission guests should also seek out Pizza Remix, a pop-up from Postmates and Prince St. Pizza, for limited slices inspired by local restaurants. Blending elements of a pizza parlor with a recording studio, the centrally located space will feature a retro photo booth and serve unique cocktails along with two remixed slices. One option is made in collaboration with the Boiling Crab and dressed with the seafood chain's signature Whole She-Bang sauce, mozzarella, shrimp and smoked sausage; a second slice from East Hollywood's Bridgetown Roti is topped with honey jerk chicken, mango masala and smoked mozzarella. Clandestine speakeasies provide an oasis away from the low desert's punishing afternoon sun, including a new concept from New York City's Please Don't Tell called Mixteca, with agave cocktails that festivalgoers can preview ahead of the bar's West Village debut. For those who prefer to skip the booze, look out for the New Bar and its candy-apple-red storefront. The festival's official nonalcoholic partner will be mixing up spirit-free craft cocktails and pouring nonalcoholic beer, wine and ready-to-drink options at the Terrace GA and 12 Peaks VIP areas, with magic hour portraits offered every evening at the Terrace location. Plant-based attendees can find Monty's Good Burger and Good Boy Matcha by Monty's in Terrace North. Nearby, L.A.-based chef Eric Greenspan will oversee a trio of concepts serving grilled cheese sandwiches, pulled pork sliders and carnitas-loaded fries. And if you want to get messy with a Cajun seafood boil, head to the Boiling Crab in Terrace South. For a quick and affordable bite, try Phoenix-based Lovebite Dumplings, a Gen Z- and woman-owned operation. Aside from freshly poured brews, the Craft Beer Barn is hosting returning vendors as well as newcomers, including Fat Sal's with its massive sandwiches, Mano Po for Filipino favorites, the Goat Mafia's legendary birria and the Cabin, an immersive cocktail den from Houston Hospitality's Mark and Jonnie Houston. VIP festivalgoers will gain access to even more culinary experiences, including caviar-crowned chicken nuggets from Le Burger by Camphor and Wagyu and uni-topped delights from Chubby Club in the 12 Peaks VIP area. Choose between Sicilian-style slices at Prince St. Pizza or Neapolitan pies at Ronan, order a hot dog or sausage topped with Japanese ingredients from Indio-based Sumo Dog or, for something lighter, look to Alfalfa for salads, Sweetfin for poke bowls, Oakberry Acai for acai bowls and smoothies or an espresso pick-me-up from Menotti's. The VIP Rose Garden will once again play host to the Outstanding in the Field dinner series that spotlights a roster of noteworthy chefs who will prepare unique four-course, family-style feasts each evening at sunset, complete with an Aperol spritz welcome cocktail and optional wine pairings throughout. Los Angeles chef Diego Argoti will helm the Saturday dinner on weekend one; most recently Argoti served as chef-in-residence at recently shuttered Poltergeist in Echo Park, a restaurant critic Bill Addison called 'the most manic, unchecked and wildly envisioned cooking in Los Angeles.' 'For me, food has always been about connection,' said Argoti. 'Just like music, it brings people together, sparks conversation and creates lasting memories.' For weekend two, Outstanding in the Field will invite Eric Greenspan, the newly announced chef behind Hollywood's forthcoming Tesla diner; Wolfgang Puck's son and protégé Byron Lazaroff-Puck; and Danielle and Alessandro Zecca of Highland Park's Mexican-Italian restaurant Amiga Amore into its open-air kitchen. Additional vendors setting up in the blooming VIP Rose Garden include Birrieria Michi, Korean gastropub Inssal and Koreatown smashburger bar Love Hour, plus Clink Wine Bar, an L.A. natural wine club offering organic, biodynamic and hand-harvested wines to festivalgoers. Festivalgoers camping on-site won't go hungry this year either. Dave's Hot Chicken is bringing its newly minted food truck to the grounds, and will be joined by Five03 Pupusas, Monty's Good Burger and its plant-based hot dog counterpart Monty's Dog House, as well as Yeastie Boy's with bagel sandwiches.
