Ice Cream Innovation
Holy Crap! Have you heard about MooBella? On demand ice cream with 96 different options made to your specifications and in 45 seconds you have freshly made ice cream in your hand. And it's NOT soft-serve.
There's probably not an organic option (though they do have low-fat and low-carb) but it does fit into the buy local philosophy in a strange way. Think of all the fuel we'd save if we weren't shipping already frozen ice cream everywhere. I'll reserve final judgement until I get to taste it but in the meantime I remain excited to try it. It's got to be better than the last ice cream innovation.
Photo originally uploaded to Flickr by Frank Gruber.
posted by leedav @ 11:44 AM
5 Comments:
Ha! Dippin' Dots. They make me think of legwarmers, blue eyeshadow, spiral perms, and hanging out at the mall in 8th grade. Good times.
Hi, nice blog! Thanks for your recent comment on mine.
I'm quite curious to see what kind of food cart you have. I can name you an honorary Asian food vendor if:
1) you have a cigarette hanging from your mouth at all times, especially while preparing food
2) you wear a wife-beater t-shirt while vending
3) you wash your dishes in a bucket by the gutter
4) you never forget the face - or, often, the name - and regular order of every customer
Cheers!
Allison- Wow, I didn't know they'd been around that long. I think I had them for the first time last year!
Robyn- Oh this made me laugh! I am a white girl who sells burritos and the health code rules around here have made me:
1) regret getting into this in the first place
2) consider taking the whole operation to Mexico
Just as an example, I have to cook everything I serve in a certified kitchen even though the cart itself has burners and a big steam table (it used to have an oven too but I didn't want to spend $600 to fix it). I also have a sink and it has it's own special heater so that I can was my hands with hot water (this is required!)
As you can see, the tolerance for foodborne illness is very, very low in the US.
I'm still working on remembering the orders of my regulars. I'm pretty bad at this!
lee, cook everything in a kitchen instead of on the spot? Arggh, what are these pple thinking? I've certainly suffered through my share of FBIs and I'm all for hygiene, but my goodness! Actually I probably exaggerated in my post -- there's litte-to-no gutter dish-washing here in Malaysia ... but there's plenty of it in Thailand and I've never once been sick there. Any Asian vendor who didn't prepare at least part of his/her offering on the spot (sweets excepted) would get no business.
I admire your perseverence in the face of all those regs! Can't wait to read your food cart posts.
Pacojet for the masses?
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