KQED Food Blog: Bay Area Bites: Summer's Most Refreshing, an Interactive Piece
Bay Area Bites: culinary rants & raves from bay area foodies and professionals
Previous Posts
Fraises de Plougastel - Strawberries from Plougastel
California Nice
Interview with Jacques Pepin Part Two
Marina Farmers' Market
Crisp Topping: An All Year Round Fruit Dressing
La Vie dans un Bateau d'Hommard - Life on a Lobste...
Room for Seconds: Check, Please! Bay Area
Interview with Jacques Pepin Part One
Links Around the Bay
Fig Hunting in Napa
 
 
BAB Guidelines

'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea.
 
Sunday, August 06, 2006
Summer's Most Refreshing, an Interactive Piece

The Sour Cherry Frozen Custard at The Shake Shack in NYC

When it gets hot outside, what do you most want to put in your mouth and swallow to cool you down? Do you go out of your way to get that favorite treat? How far will you drive? Is it sweet? Bitter? Icy? Acidic? Does the glass show lazy bobbles of oversized tapioca sitting at the bottom? Do you forgo dinner for salad?

Summer is an emotional memory. For me it was salt water fishing and clamming with my grandfather, all day at the beach on Long Island, hot humid days and the sheer joy of hearing the ice cream truck, Good Humor bars and Italian Ices in little green wax paper cups. Sweet cold things. Salty skin, riding waves until dusk, water fights at camp, deep sleeps and mosquito bites.


Pistachio Soft Serve at Coney Island, NY

I associate going to the beach with French fries and ice cream. Somehow these mundane items tasted more delicious than anything. Even now, after I've swum and lounged all day at the Russian River, what I crave most is salty, crunchy French fries with ketchup, followed by ice cream.

I could make an argument for the fact that ice cream is indeed a food group.


Three Twins Vanilla Ice Cream Samples at The Berkeley Farmer's market

But I'd rather hear from you. If you're reading this, perhaps you could chime in, in our comments section, and tell us where you get your chilly and/or sweet fix in summer?


The Individual Coffee Brewing Station at Blue Bottle Coffee Co.

Here are some to get us started:

Strawberry ice cream at Fairfax Scoop, fruit or Strauss yogurt sorbet at Sketch, lychee bubble tea, taro iced beverage at Out The Door, Blue Bottle's ineffable iced coffee, Mitchell's Buko (young coconut) ice cream, dense nutty chestnut ice cream at Marco Polo, the Rizogalo at Evvia: Anson Mills Carolina rice pudding "cannoli" with honey roasted apricots, the thick mango lassi at Vik's Chaat House, honey-sweetened saffron and pistachio ice cream at Zatar.


Strawberry ice cream at Fairfax Scoop

And if you haven't been to Picco yet to try their unbelievably PERFECT frozen custard drizzled with light, buttery olive oil and seasoned with a few pebbles of sea salt, I suggest you get over there before the fog rolls in! It is not to be missed! Gather your friends, get in the carpool lane, and treat yourself to a beautiful bowl of child and adulthood rolled in one.

And what should I jump in my car for? Am I missing an icy drink in a nook and cranny only you know about? Should I taste a new taste? Share with all of us at KQED, what you make a habit of in summer.... We look forward to hearing from you!


 
 

4 Comments:

Anonymous Anonymous said...

For me, it was frozen Jamaica, a Mexican agua fresca made out of a strong and sugared Hibiscus flower tea. My grandmother used to freeze it in a wide shallow pan and then have at it with an ice pick.

I can get the same feeling from the Jamaica at "El Centenario, la Cenaduria de Ana Rosa"
in the Fruitvale neighborhood of Oakland. It is a homemade brew in a deep sangria color, not overly sweet or tart, and hits the spot in just the right way.

8/07/2006 3:07 PM

 
Blogger cookiecrumb said...

I think LaLoo's goat milk ice cream, from Petaluma, needs to be mentioned. I will say that for me it's too goaty (but I'm, like, a "taster"?). Beloved husband was completely immune to detecting any goatiness (but see, he's a Capricorn). Mouthfeel is very rich; fat content is low. I tried both choc and fig. Look for it at the detested Whole Foods if you dare (it's where I got mine).

8/07/2006 7:35 PM

 
Blogger J-dub said...

Ah, LaLoos...definitely grows on you. I got the pumpkin flavor recently, because I love pumpkin ice cream and it's not easy to find. I hated it on first taste. Hated it less the second time, a little less the third, etc. By the time I finished the container, I was craving more. I wish I knew what they put in that stuff.

8/07/2006 8:54 PM

 
Blogger The Jeff Next Door said...

The espresso shake.

Often offered, rarely perfected, I most recently found this summer treat at a drive-booth in a mall parking lot in Montana. The best kind is made with a double shot (or a bit more) of excellent espresso, vanilla ice cream, and just enough milk to allow the blender to perform its magic.

8/09/2006 4:49 PM

 

Post a Comment

<< Home

Locate CP Restaurants:
Check, Please! Google Map
 
KQED Food Sites
Check, Please! Bay Area
Jacques Pépin Celebrates!
Jacques Pépin:
Fast Food My Way
Jacques Pépin:
The Apprentice
Jacques Pépin:
The Complete Pépin
KQED Wine Club
KQED.org Cooking
Weir Cooking in the City
 
Tasty Food Sites
CHOW
Chowhound SF
Crushpad
CUESA
CulinaryCorps
Eat Local Challenge
Edible San Francisco
Epicurious
eGullet.org
Food Network
Food Talk
Group Recipes
Hungry Magazine
KTEH Food
Leite's Culinaria
Locavores
Mighty Foods
NPR: Food
Om Organics
Serious Eats
SFGate: Food
SFGate: Wine
SF Station: Restaurants
Slow Food SF
Top Chef
Wikimedia Commons: Food & Drink
Yahoo! Food
Yelp: Reviews
 
Tangy Food Blogs
101 Cookbooks
A Full Belly
Accidental Hedonist
agoodfoodblog
An Obsession with Food
Anna's Cool Finds
Becks & Posh
Between Meals
Blogsoop
Bunny Foot
Butter Pig
Cellar Rat
Chez Pim
Chocolate & Zucchini
Confessions of a
Restaurant Whore
Cooking For Engineers
Cooking with Amy
Cucina Testa Rossa
Culinary Muse
Denise's Kitchen
Digesty-SF
Eater SF
Eggbeater
Extramsg.com
Feed & Supply
Food Blog S'cool
Food Musings
Food Porn Watch
Gastronomie
Hedonia
I'm Mad and I Eat
In Praise of Sardines
Jatbar
Knife's Edge
Life Begins at 30
Love and Cooking
MeatHenge
Mental Masala
Moveable Feast
Nosheteria
Organic Day
Passionate Eater
San Francisco Gourmet
SF City Eats
Simply Recipes
Spicetart
The Amateur Gourmet
Tablehopper
The Ethicurean
The Food Section
The Grub Report
The Petite Pig
The Wine Makers Wife
Vin Divine
Vinography
VirgoBlue
Wandering Spoon
Well Fed Network
Word Eater
World on a Plate
Yummy Chow
 
 
   
Search BAB

Eye Candy: Food Photos
BAB on flickr.com
Join Flickr for free and share your photos with the Bay Area Bites and Beyond group pool.
 
Food Books
 
The Moosewood Cookbook
by Mollie Katzen
 
Baking: From My Home to Yours
by Dorie Greenspan
 
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries
by Alain Ducasse, Frederic Robertmison
 
The Big Book of Outdoor Cooking and Entertaining
by Cheryl Alters Jamison, Bill Jamison
 
Tasty: Get Great Food on the Table Every Day
by Roy Finamore
 
Whole Grains Every Day, Every Way
by Lorna Sass
 
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
 
Michael Mina: The Cookbook
by Michael Mina, Photographer: Karl Petzktle
 
What to Eat
by Marion Nestle
 
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
 
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
by John Scharffenberger, Robert Steinberg
 
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo
by Alan Tardi
 
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers
by Andrew Dornenburg, Karen Page, Michael Sofronski
 
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
by Matt Lee, Ted Lee
 
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley
 
Coloring the Seasons: A Cook's Guide
by Allegra McEvedy
 
All-new Complete Cooking Light Cookbook
by Anne C. Cain
 
Modern Garde Manger
by Robert B. Garlough
 
The Spice and Herb Bible
by Ian Hemphill, Kate Hemphill
 
The Improvisational Cook
by Sally Schneider
 
Lunch Lessons: Changing the Way We Feed Our Children
by Ann Cooper, Lisa M. Holmes
 
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
by James Oseland
 
My Life in France
by Julia Child, Alex Prud'Homme
 
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts
by Emily Luchett, Sheri Giblin (photographer)
 
Au Pied De Cochon -- The Album
by Martin Picard
 
Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
 
Simple Chinese Cooking
by Kylie Kwong
 
 
An Invitation to Indian Cooking
by Madhur Jaffrey
 
Hungry Planet
by Peter Menzel, Faith D'Aluisio
 
Sunday Suppers at Lucques : Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
 
Simple Soirees: Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker, Christopher Hirsheimer (Photographer)
 
The Cook's Book
by Jill Norman
 
Molto Italiano : 327 Simple Italian Recipes to Cook at Home
by Mario Batali
 
Nobu Now
by Nobuyuki Matsuhisa
 
Cheese : A Connoisseur's Guide to the World's Best
by Max Mccalman, David Gibbons
 
Bones : Recipes, History, and Lore
by Jennifer McLagan
 
Whiskey : The Definitive World Guide
by Michael Jackson
 
The New American Cooking
by Joan Nathan
 
ChocolateChocolate
by Lisa Yockelson
 
Easy Entertaining: Everything You Need to Know About Having Parties at Home
by Darina Allen
 
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation
by Arlene Feltman Sailhac
 
Dough: Simple Contemporary Breads
by Richard Bertinet
 
Chocolate Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti, Fran Gage, Maren Caruso
 
The Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment And Techniques
by David Joachim
 
Recipes: A Collection for the Modern Cook
by Susan Spungen
 
Spices of Life: Simple and Delicious Recipes for Great Health
by Nina Simonds
 
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
by Jeffrey Alford, Naomi Duguid
 
Chocolate: A Bittersweet Saga of Dark and Light
by Mort Rosenblum
 
Vegetable Love: A Book for Cooks
by Barbara Kafka, Christopher Styler
 
A History of Wine in America: From Prohibition to the Present
by Thomas Pinney
 
Fonda San Miguel: Thirty Years Of Food And Art
by Tom Gilliland, Miguel Ravago, Virginia B. Wood
 
Matzoh Ball Gumbo: Culinary Tales of the Jewish South
by Marcie Cohen Ferris
 
Washoku: Recipes From The Japanese Home Kitchen
by Elizabeth Andoh, Leigh Beisch
 
 
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
by Joanne Weir
 
Rick Stein's Complete Seafood
by Rick Stein
 
The Great Scandinavian Baking Book
by Beatrice A. Ojakangas
 
Serena, Food & Stories: Feeding Friends Every Hour of the Day
by Serena Bass
 
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
by John Ash
 
The New Mayo Clinic Cookbook: Eating Well for Better Health
by Donald Hensrud, M.D., Jennifer Nelson, R.D. & Mayo Clinic Staff
 
Foods of the Americas: Native Recipes and Traditions
by Fernando and Marlene Divina
 
The Provence Cookbook
by Patricia Wells
 
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
by Gil Marks
 
Last Chance to Eat: The Fate of Taste in a Fast Food World
by Gina Mallet
 
Bouchon
by Thomas Keller
 
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World
by Maggie Glezer
 
All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
 
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
 
Entertaining: Inspired Menus For Cooking with Family and Friends
by George Dolese
 
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
by Grace Young, Alan Richardson
 
Cooking New American: How to Cook the Food You Love to Eat
by Fine Cooking Magazine
 
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes
by Kimiko Barber
 
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
 
Poet of the Appetites: The Lives and Loves of M.F.K. Fisher
by Joan Reardon
 
Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
 
Everyday Dining with Wine
by Andrea Immer
 
 
Copyright © 2005-2008 KQED. All rights reserved.