like sanskrit read to a pony

[spatch]

Life's like mayonnaise soda
Life's like space without room
And life's like bacon and ice cream
That's what life's like without you

Oh, come on, like you didn't already know Lou Reed is a prophet for our times.

and a tip o' the lynch lid to resk for this fine morning's heads-up!

Comments

[eclecticavatar.livejournal.com]

*swoon*

[spatch]

Meat candy ice cream! We have to get Tosci's or JP Licks to jump on this bandwagon.

[fancycwabs.livejournal.com]

I have fond recollections of the Olive Oil Gelato at Otto Pizzeria & Enoteca in New York. Also of the pitch-perfect Spaghetti Carbonara, which nobody does right. It's definitely worth a visit on your next trip down.

Sweet, Sweet Lou

[resk.livejournal.com]

Thanks for the mad propz, yo.

And I just so happened to listen to all 17 and 1/2 minutes of "Sister Ray" last night. Lou Reed Trifecta now in play.

[lixie.livejournal.com]

I'm finding that bacon is really perfect with almost anything.

Also, I had this rosemary honey and goat milk gelato at Capogiro in Philly and I WANT MORE. I love the ice cream here but we need more crazy flavors.

[oakenguy.livejournal.com]

Oh no.

NO no.

No NO NO NO NO no.

how in the world were they making that sound?

[spatch]

A couple of months ago I found myself on hold with a vendor and turned out the hold music was either some college station or whatnot, because I got to do the cubicle seat-dance to Sister Ray. For quite a bit of it, too. One of those times when you're happy to be on hold. Then I had it in my head for a week and a half, just like I'm going to have it in my head for another week and a half now.

I like to think of 'Sister Ray' as a transvestite smack dealer.

[resk.livejournal.com]

My favorite story about "Sister Ray," which is not mentioned in the Wiki entry, is that it largely devolved into a volume war.

John Cale won.

[qxam.livejournal.com]

I saw a bacon and eggs ice cream on a TV show once. The bacon was cooked crisp and sort of caramelized with brown sugar or something along those lines, and the ice cream base was an egg-heavy custard that was "anti-scrambled" in a bowl at the table using liquid nitrogen. It looked really really good.

[phonemonkey.livejournal.com]

That was Heston Blumenthal, wasn't it?

[spatch]

It's a delicious treat from your friends at Cafe Treyf!

[qxam.livejournal.com]

If he's an English guy who does lots of crazy (but usually delicious-looking) things with foams and frozen oils and such, then I think so

[spatch]

Sounds about right -- I do have a dim recollection of bacon 'n egg sorbet or something on the Fat Duck's menu while reading one of those "HEY THIS GUY IS NUTSO!" articles.

[phonemonkey.livejournal.com]

Yup, that's the one!

[mdm-sosostris.livejournal.com]

Um, I think infinitehotel beat them to the punch on this one, like, five years ago. Ask him about the port wine and beet ice cream. (I'm not saying I approve. I just know it's out there.)

[spatch]

Port and beet

Peet?!

[mdm-sosostris.livejournal.com]

You are correct, sir.

[gardenfey.livejournal.com]

Pretty appropriate, with BaitCon on the horizon.

[cursethedark.livejournal.com]

See now, I'd figured that you'd use a maple base, then put bits of bacon in there, and that's how you make your bacon ice cream.

[infinitehotel.livejournal.com]

I called it "Porcht".

(There was also a version with extra cocoa called "World Beet" but that was a very small batch.)

I've never done a bacon flavor, but last year's experiment was a prosciutto-gorgonzola-caramelized fig, which pissed off all but around six people. :)