In this episode of the podcast, we're learning about the foods of Passover from returning guest and Ithaca foodie Mark Anbinder of 14850 Dining.
And the theme of Jewish food continues as we visit Hal's Deli in downtown Ithaca for the next stop on our review of every restaurant in Ithaca from A-Z. You can check out photos from our visit on our Flickr page (http://www.flickr.com/photos/eatingithaca/).
We've also got some thoughts on Easter candy favorites, and you'll be surprised how much Andrea has to say about the Cadbury Creme Eggs of her childhood.
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Click Play to Listen to Episode 31
Stuff we talked about in this episode:
- Mark Anbinder on 14850 Dining
- 14850 Dining on Twitter
- Hal's Deli on Roadfood.com
- Dr. Brown's Cel-Ray Soda
- Cadbury Creme Egg on Wikipedia
- Original Cadbury Bunny commercial on YouTube
- B.J. Novak of "The Office" on smaller Cadbury Creme Eggs
- Bissenger's Ultimate Chocolate Egg
- Reese's Peanut Butter Egg
- Marshmallow Peeps
- L.A. Burdick Chocolates
- Ithaca Farmer's Market is now open!
- Edible Finger Lakes Magazine
The Kosher for Passover Coca-Cola seemed a bit weak this year; so I applied this technique which can strengthen a soda by 20% or more (for the classic flavor of sucrose-based soda, it can be worth the extra work):
Drink about 1/3 of the 2-liter bottle (to allow headspace for ice expansion). Then reseal and put into a cooler at 27 degrees F for about four days. This will cause it to freeze very slowly, allowing the ice to preferably pick up the water. At the end of the four days, shake it a gently to free up the ice, and decant the concentrated result. If it's too strong, you can mix back in some of the icy slush.
Note that if you don't open the bottle before chilling it to 27 degrees, it generally won't ice up, because of the dissolved CO2. If you then open the bottle, a small amount of ice will spontaneously form in it, and you can enjoy a unique refreshment: colder-than-ice soda!
(aka The Sodaphile :-))
Wow - I'm impressed with your laboratory approach on this! How did you come to 27 degrees so specifically? Do you think that really makes a difference?
Thanks for the report - you just might be the Harold McGee of cola!
I settled on 27° after trial and error -- seeing just how cold I could make a soda, without it bursting its container. The concentration effect, for opened containers, was a lucky accident. Obviously, one needs to go somewhere below 32°, but too cold and there seems to be no time for the non-water to be shoved out of the way. There's probably a geological analogue in the igneous domain ;-)
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