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Saturday, November 30, 2019

Know your Enemy: Q&A with Crimson and Cream Machine - Cowboys Ride For Free

Jack Sheilds of Crimson and Cream Machine was kind enough to give us some insight to the game tonight. Thanks to Jack for taking part in this and for giving some great answers. We talked OSU run game, Jalen Hurts and more!

CRFF:OSU has held three of its past four opponents to under 100 rushing yards. How will OU break the century mark on the ground against the Cowboys?

C&C:Oklahoma State’s defense has looked great down the stretch, but with Oklahoma’s offensive line finally having some continuity, developing chemistry and hitting its stride, breaking the century mark is a given. Another factor is this offense’s style with Jalen Hurts at the helm, as the Sooners kept it on the ground 64 times this past weekend against TCU. Finally, the myriad of ways in which Lincoln Riley deploys Jalen Hurts as a runner makes this a very difficult offense to defend. In the last three games, Hurts and the running backs have rushed for 366 against a solid TCU front, 228 against a great Baylor unit and 226 against a decent Iowa State group. So while I certainly don’t think things will necessarily come easily for the Sooners on the ground, OU should be able to have some success.

CRFF: What matchup are you most looking forward to seeing on Saturday?

C&C: I definitely have to go with Oklahoma’s defensive front against Oklahoma State’s rushing attack. Whether Chuba Hubbard has a “good” game or a “great” game is probably the most important variable for Saturday night’s contest. The absence of Spencer Sanders limits what OSU can do in the run game from a schematic standpoint (as our own Allen Kenney pointed out in a recent post), but Hubbard only needs an inch to end up in the highlights. I can’t wait to see how things go for the Oklahoma front seven and the Oklahoma State offensive line – two units that have improved exponentially since this time last year. The last six quarters have been awfully impressive on OU’s end, so I think their chances of holding Hubbard to a “good” night on the ground are decent. How the Sooners fare against him in the screen game is another matter entirely, however.

CRFF: Do you expect Oklahoma State to be able to put some pressure on Jalen?

C&C: To some extent, yes. Part of that is due to the fact that Hurts has a tendency to hang on to the ball for a bit too long. The other is that Oklahoma State has done a decent job creating pressure down the stretch (Trace Ford is going to be a problem for quite some time). Having said this, Oklahoma’s offensive line has been better with both run blocking and pass blocking since R.J. Proctor was inserted during the Baylor game, so I don’t expect it to be a glaring issue on OU’s end.

CRFF: What have you seen from the OU defense under Grinch that you’ve liked, what do you think still needs improvement?

C&C: one-gap scheme has worked wonders, as the defensive line is now utilized for the purpose of creating backfield disruption as opposed to simply eating up blocks. The scheme has also been simplified for the linebackers, which allows them to play more instinctively, which has improved the unit’s gap discipline. The cornerbacks have been slightly better, as fundamentals are actually being preached. Isn’t it amazing how things tend to turn out better when you actually look back for the ball? Tackling has also improved across the board, which I must admit is quite refreshing.

The safety position has been the weak link, but that’s due to the lack of depth that Grinch inherited. He’s currently recruiting guys who fit his preferred mold (size and length are absolute necessities for him), so I’m confident that the situation will improve in the coming years.

CRFF: What’s your favorite Bedlam memory?

C&C: It’s hard to pick one game, but I’ll go with the 1999 win in Bob Stoops’ first season. Most of my elementary school friends were Oklahoma State fans, so the 90s weren’t exactly a fun time for me on the sports front. I had never experienced a fun OU football season up until that point, and because of this, the ’99 win in Norman was incredibly satisfying.

CRFF: Oklahoma has had a few close games in a row, do you think the blood pressure of OU fans can handle another close game?

C&C: I’m honestly not sure. I might have a full head of gray hair by the time this season has concluded.

CRFF: Give us a score prediction?

C&C: I think Oklahoma ends up covering late, so I’ll go with 45-28 in favor of the Sooners. The battles in the trenches are going to be good-on-good matchups, but I’d give the slight edge to OU on both sides. Having said that, this will be another stress-fest if Jalen Hurts fails to take care of the football once again.

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Cream Announce Goodbye Tour Live 1968 Box Set - antiMUSIC.com


Bruce Henne | 11-30-2019

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Cream

(hennemusic) Cream will release "Goodbye Tour Live 1968", a 4-disc box set of material from the group's farewell tour, on February 7th and is being previewed with previously-unreleased live audio of "Sunshine Of Your Love".

The package brings together 36 tracks, including 29 making their first appearance on CD, recorded during Cream's farewell tour of the U.S. in October 1968 and their final UK date at London's Royal Albert Hall on November 26 of that same year.

There are a total of 19 previously unreleased tracks, and a further 10 tracks from the Royal Albert Hall show, which have only ever been available on DVD.

On its original release in February 1969, "Goodbye" - which combined live performances from their last tour dates with a handful of studio recordings - topped the UK charts while reaching No. 2 on the US Billboard 200.

This new expanded edition comprises three US concerts - at the Oakland Coliseum, Los Angeles Forum and San Diego Sports Arena - alongside London's Royal Albert Hall.

"Cream was a shambling circus of diverse personalities who happened to find that catalyst together..... any one of us could have played unaccompanied for a good length of time," explains Eric Clapton. "So you put the three of us together in front of an audience willing to dig it limitlessly, we could have gone on forever.... And we did....just going for the moon every time we played."

Listen to the stream of "Sunshine Of Your Love" from the Oakland concert date here.

hennemusic is an official news provider for antiMusic.com.
Copyright hennemusic - Excerpted here with permission.

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Local News Doc Burnstein's Ice Cream Lab to host Arroyo Grande Christmas Parade Sunday Roselyn Romero - KSBY San Luis Obispo News

Doc Burnstein's Ice Cream Lab to host Arroyo Grande Christmas Parade Sunday

Doc Burnstein's Ice Cream Lab is hosting the annual Arroyo Grande Christmas Parade, which will benefit the Toys for Tots program.

The Christmas parade will take place at 5 p.m. Dec. 1 at the Arroyo Grande Village on Branch Street.

The parade begins on Short Street and ends at the Bank of America Financial Center's parking lot.

According to a press release, parade participants are being asked to bring one unwrapped toy to support the program.

During last year's parade, more than 100 toys were donated to the Toys for Tots organization.

The parade will include an annual tree lighting event, a live nativity scene at the Harvest Church as well as visits with Santa Claus at the Arroyo Grande Village Doc Burnstein's Ice Cream Lab.

This year, the Grand Marshal position has been given to Vivian Krug, a long-time Arroyo Grande resident, philanthropist, volunteer and photographer.

Krug has volunteered for the Arroyo Grande Police Department and serves on the Board of Directors for the South County Turkey Trot, the South County Historical Society, City of Arroyo Grande Tourism Business Improvement District and the San Luis Obispo County Golden Retrievers group, according to the press release.

Sponsors of the annual parade include the South County Chambers of Commerce, Creekside Pet Boarding, Blueprint Express and District 4 Supervisor Lynn Compton.

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Local News Doc Burnstein's Ice Cream Lab to host Arroyo Grande Christmas Parade Sunday Roselyn Romero - KSBY San Luis Obispo News
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CREAM: 'Goodbye Tour – Live 1968' 4CD Live Box Set To Be Released In February - BLABBERMOUTH.NET

CREAM: 'Goodbye Tour – Live 1968' 4CD Live Box Set To Be Released In February

UMe has announced the four-CD, special edition of CREAM's "Goodbye Tour Live 1968". Set for release on February 7, 2020, this sumptuous set brings together 36 tracks, including 29 making their first appearance on CD, recorded during CREAM's farewell tour of the U.S. in October 1968 and their final U.K. date at London's Royal Albert Hall on November 26th of that same year. There are a total of 19 previously unreleased tracks, and a further 10 tracks from the Royal Albert Hall show, which have only ever been available on DVD. Rolling Stone magazine's David Fricke supplies insightful liner notes, chronicling the group's collective musical genius and their legendary final tour.

For all pre-orders, there will be free downloads made available starting today with "Sunshine Of Your Love" (Live At Oakland Coliseum Arena, California / 1968), followed by "Crossroads" (Live At The San Diego Sports Arena / 1968) on January 13, 2020.

On its original release in February 1969, "Goodbye", which combined live performances from their last tour dates with a handful of studio recordings, rose to the U.K. No. 1 slot and to No. 2 on the U.S. Billboard chart. This new expanded edition comprises three U.S. concerts; Oakland Coliseum, Los Angeles Forum, San Diego Sports Arena alongside London's Royal Albert Hall. It captures CREAM at their virtuosic best, at the end but also at the height of their career.

With CREAM, Ginger Baker, Jack Bruce and Eric Clapton, set the template for not only the "supergroup" but also the "power trio," with their innate musical talent and brilliance. Only coming together as CREAM in July 1966, they shone briefly but blindingly brightly throughout two trailblazing years.

Clapton said: "CREAM was a shambling circus of diverse personalities who happened to find that catalyst together… any one of us could have played unaccompanied for a good length of time. So you put the three of us together in front of an audience willing to dig it limitlessly, we could have gone on forever… And we did…. just going for the moon every time we played."

Disc One: October 4, 1968 - Oakland Coliseum, Oakland (all tracks previously unreleased, except *)

01. White Room 6.19*
02. Politician 5.22*
03. Crossroads 3.57
04. Sunshine Of Your Love 5.35
05. Spoonful 16.47
06. Deserted Cities Of The Heart 5.26*
07. Passing The Time 10.40
08. I'm So Glad 7.07

Disc Two: October 19, 1968 - Los Angeles Forum, Los Angeles (all tracks previously unreleased except *)

01. Introduction by Buddy Miles 1:39
02. White Room 6.53
03. Politician 6.41*
04. I'm So Glad 9.37*
05. Sitting On Top Of The World 4.53*
06. Crossroads 4.25
07. Sunshine Of Your Love 6.27
08. Traintime 8.11
09. Toad 12.55
10. Spoonful 17.27*

Disc Three: October 20, 1968 - San Diego Sports Arena, San Diego (all tracks previously unreleased)

01. White Room 6.42
02. Politician 6.26
03. I'm So Glad 7.53
04. Sitting On Top Of The World 5.45
05. Sunshine Of Your Love 5.13
06. Crossroads 4.13
07. Traintime 9.39
08. Toad 14.03
09. Spoonful 9.12

The Oakland Coliseum, Los Angeles Forum and San Diego Sports Arena concerts were mastered from the original 1968 analog mix reels by Kevin Reeves at Universal Mastering, Nashville, Tennessee.

Disc Four: CREAM Farewell Concert November 26, 1968 - Royal Albert Hall, London (all tracks first-time release on CD)

01. White Room 8.02
02. Politician 6.37
03. I'm So Glad 6.53
04. Sitting On Top Of The World 5.06
05. Crossroads 5.03
06. Toad 11.22
07. Spoonful 15.47
08. Sunshine Of Your Love 8.37
09. Steppin' Out 5.02

The Royal Albert Hall concert was mastered from the original 1968 analog transfer reels by Jason NeSmith at Chase Park Transduction, Athens, Georgia.

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Augustinus Bader The Cream Review: Why It's Worth Every Cent - Glamour

The most raved about secret in beauty this year wasn't a magic facialist or Real Housewife-lauded injection, it was an unassuming moisturizer made by a 60-year-old German scientist who'd never worked in the industry, let alone had an Instagram following. And yet, despite having none of the traditional resources that makes a beauty brand an overnight success—like paid celebrity spokespeople, $1 million ad campaigns, or millennial pink packaging—Augustinus Bader became a sleeper hit purely through word of mouth.

In the nearly two years since it launched, AB's "miracle cream" has gotten accolades from Ashley Graham, Kate Bosworth, and Victoria Beckham (who's since launched a moisturizing primer with the brand). Glamour even gave it a Beauty Award for Best Moisturizer, a highly competitive category as you can surely imagine. So before I even uncapped the weighty blue-and-copper tube of its famed The Cream, which costs a cool $265 for 50 mL, I was basically set to fall in love with it—price tag be damned.

But the only kind of hype I pay real attention to is beauty editor hype; if my product-inundated colleagues are raving about it, I figure it has to stand out from the pack. And for weeks, every single editor I knew had told me about the cream in an attitude I can only describe as reverent. I was ready to experience my own Bader-sparked miracle.

Augustinus Bader The Cream

Violet Grey

$265

$215

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Bizarrely, I didn't immediately fall head over heels for it (don't worry, a second plot twist will follow shortly). Sure, it was a good face cream. The light texture absorbed quickly and my skin looked decent, but it didn't exactly wow me. I felt like a thin layer just wasn't doing much in the moisturizing department—which, apparently, I later learned isn't even what The Cream claims to do. It's more of an overall skin rejuvenator. The brand also sells a Rich Cream for dry skin, which contains additions like avocado and argan oil to aide with extra hydration, but I began with the original thinking it'd be enough.

In order to get maximum effectiveness from the active ingredients, I did what a few other friends and makeup artists had advised and skipped all other products, except face wash. The Bader formula is based on TFC8 (Trigger Factor Complex 8), a proprietary cocktail of over 40 different ingredients, including vitamins and amino acids. It's meant to encourage regeneration and healing—Professor Bader actually discovered the formula while looking for solutions to help burn survivors heal quicker—and TFC8 is supposed to activate your stem cells, which go to work to repair fine lines, dark spots, and visible pores. I had heard that the ingredients within were enough to replace all other skin care, so I devoted myself to a one-step kind of lifestyle and waited for my skin to start looking like I had just walked out of a spa. And then I waited some more...

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Friday, November 29, 2019

Genesee Cream Ale Looks To Put The Style On Tap For A New Generation - Forbes

Cream Collect Four Complete Concerts for ‘Goodbye Tour Live 1968’ Box Set - Rolling Stone

Stella's Ice Cream scoops up fun, funky flavors - 6 On Your Side

NAMPA, Idaho — The love of all things ice cream started early for local entrepreneur Chad Hartley.

"Me and my wife have always loved ice cream, we've been dessert people. When we were first married, whenever we went on vacation we'd always hit up the local ice cream shop."

But it was a trip overseas that really sealed the deal on the couple's fondness for the frozen dessert, and inspired them to give it a go themselves.

Hartley tells us, "We had traveled to Italy and explored a lot of the gelato shops there, we came back and it was just one of those things like okay, it's time to start our own."

Hartley got to work, brainstorming flavor ideas and finding a location, and in the spring of 2018, Stella's Ice Cream opened its doors in downtown Nampa, with the hope of being a hang-out for the local community.

"We do want to have the feel of a traditional ice cream shop with a little bit of flair and funkiness and fun in the new creative flavors that we come up with," says Hartley.

And the flavors aren't just creative, they're prolific, with new ones being dreamed up and then hand-crafted by the Stella's team about as quickly as you can say 'mint chip.'

"We have new flavors literally every day and sometimes multiple times throughout the day," Hartley says.

The flavors range from traditional, like strawberry and cookies and cream, to downright funky, like Red Bull and even a (short-lived) guacamole-flavored scoop.

Along with their ice cream, which includes several vegan-friendly options, Stella's has also become famous for its homemade, fresh-baked brownies and waffle cones, along with cookies that pay homage to Hartley's own mom.

"We use her cookie recipe on all of our chocolate chip cookies," Hartley told us.

The sweet success of Stella's in Nampa led to the opening of a second location in Eagle earlier this year, with another Stella's set to open in downtown Boise in spring of 2020.

Hartley says he's been thrilled by the warm welcome they've had from the Treasure Valley and can't wait to keep things "chill" in the Gem State for years to come.

"Ice cream is crazy in Idaho! I can't believe how much ice cream is available, it's really a good thing," Hartley adds.

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How to make healthier muffins, soup and ice cream - TODAY

One of my many favorite parts of the holiday season is the flavorful and festive fare (hello pumpkin, butternut squash and cranberries!). So, I took this week's Superfood Friday as an opportunity to celebrate some of the most delicious, nutritious and Thanksgiving-inspired foods. I hope you brought your appetite … and your holiday spirit.

Why should all pumpkin-flavored foods be served hot and in a mug or baked into a pie? Time to break the rules. Whip up this seasonal treat that, really, can be enjoyed any time of year. No ice cream maker needed — just add a can of pumpkin puree along with a few other items into a blender and voila! You have a decadent dessert that packs a pumpkin-y, frozen punch.

Trending stories,celebrity news and all the best of TODAY.

Get the recipe here.

You're only a few ingredients away from whipping up this cozy bowl of goodness. I combine butternut squash, naturally sweet apples, cinnamon and nutmeg to create one seriously scrumptious soup. This is what Thanksgiving in a bowl tastes like, folks!

Get the recipe here.

Ready to infuse your kitchen with irresistible holiday aroma? Make a batch (or double batch) of these fluffy treats. Each one comes complete with a subtly sweet and tart flavor and offers luscious cranberries in every bite. The orange zest and juice complements the cranberries perfectly, and these muffins freeze beautifully, which means you can warm them in the microwave for busy morning meals or afternoon snacks.

For more delicious recipes, follow Joy on Instagram, Twitter and Facebook, and check out her new kid's book, "Yummy Yoga."

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

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Thursday, November 28, 2019

Al Pacino explains Hoffa’s ice cream fixation in The Irishman - Entertainment Weekly News

| EW.com

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Milkjam ice cream maker opening new shop - Southwest Journal

Ice cream is part of the courtship process for many couples, but for Ben Spangler and Gabriella Grant it’s taken center stage.

“It’s absurd how much money we spent on ice cream when we were dating,” Grant laughed.

All that money has proven to be an investment. Last month the couple got engaged outside of the future home of their new ice cream shop Bebe Zito, which will be opening
at 22nd & Lyndale around the New Year.

Bebe Zito pays homage to Grant’s Brazilian heritage and mirrors the ice creams Spangler creates: bold, inventive and catchy.

As a child, Spangler made ice cream with his family, and when he started his first kitchen job in 2007, the ice cream machine was too tempting to leave alone. His first batch, date and lemongrass, was a sign of things to come.

“I was very intrigued by: What else can you do?” Spangler said.

While working as a pastry chef, he landed an appearance on the Food Network’s “King of Cones,” which re-sparked his ice cream love. In 2016, he was the mind behind the creative vegan flavors at Milkjam Creamery. Most recently, he worked as a pastry chef at Rustica. But he never stopped making ice cream, and the couple decided to go all in.

Manda Chuva
Bebe Zito will feature original ice cream, flavors like the Manda Chuva, Portuguese for bringer of rain, a blend of hazelnut brittle and caramel sauce.

Now, at Bebe Zito, Spangler is back to his explorative roots with flavors like Thai Tea, Pistachio with Lemon Zest and Almond, and Ambrosia Salad, a mix of coconut ice cream, marshmallows and shredded fruit, which pays tribute to the holiday side dish.

“You never just do one flavor in an ice cream,” Spangler said.

At Bebe Zito they plan to have a store of about eight regular flavors and several seasonal options. A big business focus will be on the grab-and-go freezer. About 75% of ice cream sales nationwide are take-home, Spangler said. They’ve been selling at pop-up events across the metro this year. 

Grant, an interior designer, worked with an architect to reimagine the former Fox Den Salon space. They’re excited to be in a walkable neighborhood.

“This area has a lot of energy,” Spangler said.

Bebe Zito Ice Cream

704 W. 22nd St.

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Recipes Vegan Cream Liqueur by Rebecca Seal, Chantal Symons, John Vincent - VegNews

Double or triple this creamy liqueur from the Leon Fast Vegan cookbook and store it in the refrigerator for up to three days. Swap in bourbon for whiskey for a tasteful twist.

What you need:

¼ cup vegan whiskey
2 tablespoons freshly brewed espresso
2 tablespoons Kahlua coffee liqueur
1 teaspoon maple syrup
3 tablespoons coconut cream
2 tablespoons unsweetened vegan milk
½ teaspoon vanilla extract
3 dashes of vegan chocolate bitters
⅛ teaspoon salt
Ice cubes, to serve

What you do:

  1. Into a cocktail shaker or blender, add all ingredients except ice. Shake or blend until mixture is completely smooth.
  2. Pour into 2 glasses over ice cubes.

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This holiday season, master tamales and cream puffs at the Gourmandise School - - Santa Monica Daily Press

If you’re looking to polish your cooking or baking skills before the holidays, Santa Monica’s own Gourmandise School of Sweets & Savories is offering holiday-themed classes throughout December.

The school opened in Santa Monica Place in 2011 and reopened last year after a renovation that tripled its size. It’s known for hiring local chefs to teach a diverse range of cuisines, but this month, instructors are guiding students through recipes that are bound to impress your holiday guests.

I attended a preview of the Gourmandise School’s holiday classes, which range from $85 to $225. While I didn’t get the full hands-on experience — some classes last up to six hours — I did get a demonstration of a couple of recipes you can learn this holiday season.

A taste of tamales

I have long harbored a desire to make tamales, a traditional Christmas food among Central American families and one I seek out year-round. My perpetual tamales cravings originated in childhood, when my mom and I would hear the bells of the tamales cart in our neighborhood and run outside to stock up on delicious bundles of masa, pork and cheese.

Although we’re tamales enthusiasts — my mom was born in Mexico City to American parents and spent the first several years of her life there — we’ve never attempted to make them ourselves. The process of making tamales is typically passed down from generation to generation, and we lack an ancestral connection to Mexico.

In the era of free online recipes, it would seem that one could simply Google and YouTube their way to a steaming pot of tamales. But making tamales requires days to prepare flavorful fillings and a small army of people to spread masa and tie corn husks, not to mention the ability to get the texture of the masa right and assemble the tamales so they cook correctly. The complexity of the process has successfully intimidated me out of attempting to make one of my favorite foods.

So when chef Michelle Lainez told us she would be demonstrating how to make tamales, I was excited to hear an expert demystify what seemed to be a daunting task. The former Border Grill chef, who now owns a catering company, will be teaching tamales classes at the Gourmandise School on Sunday, Dec. 1 and Sunday, Dec. 22. The school will offer husks, masa and lard for sale so attendees can make their own tamales at home.

Lainez started off the class with the foundation of the whole process: masa. For the purpose of the class, cheese and braised chicken fillings had been prepared ahead of time.

Lainez, who has roots in El Salvador, said she used to bring corn to a mill to make masa when she was growing up because the premade masa available in the United States didn’t have the texture she wanted. Today, she uses masa made by Masienda, a company that partners with farmers in Oaxaca who grow traditional maize.

“I’m obsessed with this masa,” Lainez said, inviting us to run the smooth, fine dough through our fingers. “It feels like silk, which means your tamal is going to feel silky, light and airy.”

To prepare the masa, Lainez poured it in a stand mixer with water and lard. She mixed it slowly with a paddle attachment for a few minutes until it resembled fluffy sand and added baking soda and salt.

She then slowly added room-temperature vegetable stock — at home, she boils four chickens to make schmaltz, she said — and beat it until it took on the texture of a “soft playdough.”

“Sometimes it’ll need more liquid, sometimes less,” she said. “It’s all by touch.”

Lainez took the masa and spread it in the center of the rough side of a corn husk, using three fingers to widen it. She spread an ounce of chicken in the center, leaving two fingers of masa on each side. Then, she pinched the flaps together, folded each side and tied it with two pieces of corn husk she had already knotted together.

“It should look like a little bundle — a present,” she said, arranging it in a large metal tub with several dozen of its brethren to steam for about 45 minutes.

Lainez brought out the tamales at the end of the class, after I had already enjoyed several choux puffs. But that didn’t stop me from wolfing down three of them, which were much smaller than what you would get from a restaurant or cart. The masa was beautifully airy, as Lainez had predicted, with a clear taste that complemented the juicy filling. As I boxed up another three to take home for breakfast the next day, I contemplated how I could convince my friends to assemble in my kitchen and fold dozens of corn husks with me.

“You need a team of people. It’s a three-day process,” Lainez told us. “You can’t just make one tamal — you have to make a lot.”

Cracking the croquembouche

A croquembouche is one of those show-stopping creations like Princesstårta or kek lapis Sarawak that regularly brings Great British Bake Off contestants to tears.

But watching Gourmandise School founder Clémence Gossett deftly assemble custard-filled, caramel-topped choux pastry puffs into a cone-shaped tower, you might start to think you can croque your bouche and eat it too. (Although that would be redundant, since croquembouche translates to “crunch in the mouth.”) Gossett will be teaching a croquembouche class on Monday, Dec. 30.

I enjoy baking — almost as much as I enjoy watching Bake Off — but I’ve never attempted anything more complicated than a pie. Gossett’s tutorial left me determined to attempt a croquembouche for the holidays, both because of the wow factor and because it would allow me to practice some baking building blocks I’ve been meaning to learn: choux pastry, custard and caramel.

Gossett explained those basic skills on a deep yet approachable level, like how your favorite science teacher described mitosis in a way that made you eager to look under a microscope. As she vigorously stirred choux paste in a pot on the stove, she told us exactly what makes cream puffs so, well, puffy.

“The beauty of cream puffs is they have no leaveners. They get big and hollow inside without yeast, baking powder or baking soda. The only thing that powers them is flour, steam and gluten,” she said. “The more we stir, the more gluten develops. In the oven, the water in the dough turns to steam and stretches the gluten proteins.”

Gossett took the dough off the stove, stirred in eggs and scooped the choux into a piping bag. She bent over a baking sheet and carefully squeezed the choux into domes, using her fingers to steady the tip of the bag and opening her hand after each squeeze to release pressure.

With the choux puffs in the oven, she set about making the pastry cream, a type of pipeable custard. That required more energetic whisking of milk, egg yolks, sugar and flour in a pot over medium heat.

“It’s important in baking not to be dainty,” she said. “Grab your instruments firmly as close to the head as possible.”

Gossett cautioned the class to judge the progress of recipes based on their own equipment and intuition.

“Medium heat never looks like what’s on your dial, because your dial doesn’t know the size of your pot or your stove. Always think of heat in relation to the size of your pan,” she said. “And be mindful of recipes that tell you timing, because the writer doesn’t know the size of your pot or the heat of your flame, so you want to use recipes that say “cook until it looks like this, or smells like this or feels like this”.

After the pastry cream cooled, Gossett poured it in a piping bag and injected it into the cream puffs. Then, she poured a little bit of sugar in a pot on the stove to make caramel.

“You wait until that sugar is golden, and then add a touch more. The wet sugar melts the dry sugar, which you add little by little,” she said. “But sugar doesn’t technically melt — it just changes structure. It’s made up of two molecules, and when you apply heat, those molecules separate.”

With all of the core components of the croquembouche complete, Gossett dipped the cream puffs in the caramel and connected them in a ring on top of a circle of nougatine, a hard caramel and almond confection she had made in advance. Then came another ring, and another, and another, until all that was left to do was pop a final cream puff on top of the cone that had formed.

Gossett dipped a fork in the remaining caramel and waved it back and forth at lightning speed over the counter to create caramel floss that would wrap around the cream puff construction.

Once the final strand was in place, she stepped back and we all admired the tower of pastry before reaching in to pluck a puff. Or, in my case, four.

madeleine@smdp.com

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This holiday season, master tamales and cream puffs at the Gourmandise School - - Santa Monica Daily Press
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Al Pacino and His Obsession with Ice Cream in The Irishman Is the Feel Good Story of the Year - GQ

The Irishman is about a lot of things: regret, Al Pacino, loneliness and how much being old sucks. More importantly, it’s about one man’s enduring appetite for ice cream. From the first introduction of Pacino’s Jimmy Hoffa to his conspiracy-laden disappearance, the veteran actor consumes four sundaes in 3½ hours. (That’s a rate of one ice cream per hour!) When you leave the theater (or close the Netflix tab, let’s be real) after Martin Scorsese’s leisurely-paced gangster epic, you’ll probably feel a sudden craving for frozen dairy as much as a bathroom break.

Pacino is superb as the Teamster leader who would (supposedly) meet his untimely end at the hands of mob hit man Frank Sheeran (Robert De Niro). His line readings of words such as “SO-LI-DA-RI-TY” and “COCKSUCKERS” are so satisfying, they’re almost melodic—but what struck me the most was the ferocious pace at which he devours frozen treats. He savors every spoonful, radiating child-like joy at the taste of a well-made sundae. There is rarely a moment where Pacino is not seen with a dessert spoon in his hand. Ice cream has never looked more appetizing.

The Irishman may be heavy on ice cream content, but it’s not the actor’s first on-screen interaction with the frozen dessert. In Scarface, Tony Montana tries to pick up a girl by offering her ice cream, to little success. Then there’s the Mad TV sketch which imagines the actor and De Niro being faced with the impossible task of choosing from flavors such as “Bananarama-Ding-Dong-Fudge”, “Stop in the Name of Fudge” and “Four Score and Seven Years Ago Our Fudge Fathers...”

The Irishman (2019)Courtesy of Netflix

Pacino and ice cream have, regrettably, been pulled apart for far too long, but Scorsese’s new film is what finally unites them. Jimmy Hoffa isn’t necessarily known for his affinity for frozen dairy. It’s mentioned once briefly in I Heard You Paint Houses, the Charles Brandt book on which the film is based, so I guess they just went to town on that one minor detail and fed Al Pacino a ton of ice cream. The actor was more than happy to consume as many cups as he can handle: "When I took the role, I was like, You mean I get to eat ice cream in this part? I'm in,” he said in an interview. Same, Al!

Perhaps to avoid the threat of being overwhelmed by flavor variations, Jimmy often sticks to one type of sundae, henceforth known as the quintessential Jimmy sundae: vanilla soft serve ice cream with chocolate sauce and a cherry on top—a classic American incarnation of the dessert. Like a civilized individual, his ice cream always comes in a glass, never in a cone. Jimmy bonds with Frank’s daughter Peggy over the frozen treat—have you ever stopped to consider that Anna Paquin (who plays the adult Peggy) never speaks in this movie because she’s too busy thinking about ice cream? Some food for thought.

That first ice cream would be the only chance for Jimmy to have his ice cream in peace. Jimmy and Frank celebrates a successful court trial at Hildebrandt’s in Long Island. (He’s the only one eating while everyone else is drinking coffee—why does no one else like ice cream??) Suddenly, the news of President Kennedy’s assassination is heard on the radio, and while the distressed patrons weep, Jimmy returns to his dessert once again—the sign of a man whose priorities are in order.

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Wednesday, November 27, 2019

Ex-spy Christopher Steele thought Manafort was using ice cream store to launder money - Washington Examiner

British ex-spy Christopher Steele wrongly believed that an upmarket clothing store frequented by Paul Manafort was a money-laundering ice cream shop, according to a new book.

Steele and his company, Orbis Business Intelligence, worked for Oleg Deripaska in early 2016, helping recover millions of dollars the Russian oligarch claimed Manafort, Donald Trump’s future campaign chairman, stole. Steele sought help from the intelligence firm Fusion GPS, its co-founders Glenn Simpson and Peter Fritsch wrote in their book Crime in Progress: Inside the Steele Dossier and the Fusion GPS Investigation of Donald Trump.

“Steele didn’t have much to offer in terms of leads, but he did say that Manafort appeared to have spent huge amounts at a Manhattan tailor known in corporate records as Fortunato & Venanzi,” Simpson and Fritsch wrote. “Owing to a clerical mistake, F&V was classified in business records as an ice cream shop, prompting Steele to theorize that Manafort must be using it to launder money.”

One of the first Google search results for “Fortunato & Venanzi” is a listing at the free business website Manta categorizing the clothing store as “bulk ice cream.” Manta and other free sites accept submissions for details about businesses and often contain out-of-date or incorrect details.

Results for a search of “Venanzi” and the business address or phone number show the location was an upscale clothing store owned by Eugene Venanzi, that has since closed, where Manafort, 70, appears to have used off-shore accounts to buy suits. Prosecutors said Manafort spent more than $1.3 million on expensive clothing, including a $15,000 ostrich jacket, from retailers around the United States.

Deripaska sued Manafort in 2018, alleging he and his business partner, Rick Gates, “vanished more than $18.9 million” of his money. The billionaire, who has ties to Russian President Vladimir Putin, is mentioned 64 times in special counsel Robert Mueller’s report, and the U.S. intelligence community reportedly believes the Kremlin relied on Deripaska to spread disinformation casting doubt on Russian interference in the 2016 election.

Manafort is serving a nearly seven-year prison sentence for concealing millions of dollars of overseas income, conspiracy, and obstructing justice.

Steele, who would go on to investigate Trump's ties to Russia for Fusion GPS, did not tell the opposition research firm whom his client was, something Simpson and Fritsch said wasn't unusual.

"The identity of the client is not particularly relevant or important,” they wrote.

Steele admitted in a July 2018 British court deposition he'd relied on unverified user-generated articles on CNN iReport, a now-defunct platform, to research allegations made about Webzilla, thought to be used by Russia to hack Democratic emails.

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ClearLight backs Handel's Homemade Ice Cream - PE Hub

ClearLight Partners has made an investment in Youngstown, Ohio-based Handel’s Homemade Ice Cream, an ice cream chain. No financial terms were disclosed for the deal that was done in partnership with Handel owner Leonard Fisher.

PRESS RELEASE

NEWPORT BEACH, Calif.–(BUSINESS WIRE)–Private equity firm ClearLight Partners announced today that it has made an investment in Handel’s Homemade Ice Cream, a franchisor of premium ice cream scoop shops, in partnership with Handel’s owner Leonard Fisher. Terms of the transaction were not disclosed.

Headquartered in Youngstown, Ohio, the Handel’s story started in 1945 when Alice Handel began serving ice cream out of her husband’s gas station. Alice’s first batches were made using old fashioned recipes with fresh fruit she picked from her own backyard. Since then, Handel’s has grown to include nearly fifty corporate and franchised locations in California, Indiana, Nevada, Ohio, Pennsylvania, Arizona, Utah, Texas and Oregon. The menu has also expanded and now includes over 100 flavors of homemade ice cream. All ice cream is made in the store, with batches made fresh daily at each location. “We knew Handel’s was special from the moment we were introduced to the business,” commented Andrew Brennan, a Partner at ClearLight. “The welcoming culture of the Company, the incredible focus of the team on simply making great ice cream, the fanaticism of its customer base, and the taste and quality of its ice cream itself were all inspiring to us. This partnership represents a chance to introduce the fabulous Handel’s ice cream experience to more people across the country and to continue to delight children, adults and families with a product that Alice Handel would be proud of.”

“It has been a pleasure working with ClearLight given their strong background in helping franchised concepts and other consumer brands to grow,” said Leonard Fisher, CEO of Handel’s. “I knew early on that we had a shared vision for how to support Handel’s growth while preserving the brand’s core values and continuing to invest in the quality ingredients and process that make Handel’s ice cream the best there is. Together, we are looking to become to many more people what we already are to our customers – America’s favorite scoop shop!”

“We are thrilled to partner with Leonard and bring Handel’s to new communities, we are very excited about our future together,” said Michael Kaye, Managing Partner at ClearLight.

About ClearLight Partners
ClearLight Partners is a private equity firm in Southern California that invests in established, profitable middle-market companies with significant growth potential. Since inception, ClearLight has raised $900 million in capital across three funds from a single limited partner. The team at ClearLight has extensive operating and financial experience and has a history of successfully partnering with owners and management teams to drive growth and create value.

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Chef up This Sour Cream Cheesecake Recipe With Just 10 Ingredients - Westchester Magazine

Dense and decadent, you can make this holiday favorite at home with just 10 ingredients or less.

John Bruno Turiano

photo by andre baranowski

Wonderfully dense, with a creamy, smooth texture and a rich combination of sweet and tangy (the top layer is slightly sweetened sour cream), it’s a challenge to have just one slice of this cheesecake. Excellent on its own, it may also be served with fresh berries or fruit sauce.

Serves 8

For the Crust

• 5½ Tbsp butter, melted, divided

• 1¼ cup graham cracker crumbs

• 2 tsp sugar

• ½ tsp cinnamon

• ¼ tsp nutmeg

Brush the bottom of 9” springform pan with a half tablespoon of melted butter.

Combine remaining ingredients in a bowl, mixing first with fork and then with hands.

Transfer mixture to the prepared pan, and press into the bottom and one-half inch up the sides. Refrigerate for 30 minutes.

Preheat oven to 350˚F. Bake crust for 3 minutes.

For the Filling

• 1 lb cream cheese, at room temperature

• 1 tsp vanilla extract

• ½ cup sugar

• 1 egg, at room temperature

• 1 egg yolk, at room temperature

• ¹/3 cup heavy cream, at room temperature

Preheat oven to 325˚F.

Beat cream cheese in mixer until smooth. On medium speed, mix in vanilla, sugar, and eggs (one at a time). Add heavy cream, and beat until smooth.

Pour filling into cooled crust, place pan on a baking sheet, and bake on bottom rack for 55–60 minutes. The cake should jiggle evenly across the top, the outer edge should be slightly puffed but firm, and the top should just be beginning to turn golden.

Turn the oven off, remove the cheesecake, and run a knife around the inside edge of the pan, to prevent sticking as the cheesecake cools. Return pan to the turned-off oven, crack the door, and allow cheesecake to cool for 1 hour.

Remove from oven and cool to room temperature.

For the Topping

• 2 cups sour cream

• ¼ cup sugar

Once cheesecake has cooled completely, stir together sour cream and sugar, just to combine.

Starting at the edge, spoon sour cream topping onto cheesecake and spread evenly to center.

Loosely cover with plastic and refrigerate for at least 8 hours before serving.

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Smith: Sour cream the secret ingredient to goodness - Bloomington Pantagraph

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Smith: Sour cream the secret ingredient to goodness  Bloomington Pantagraph

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Recipe Moment: Pumpkin Cream Puffs - Spokane Public Radio

Ingredients: 

  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup flour
  • 4 eggs
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/4 to 1/3 cup pureed pumpkin

Instructions:

Preheat your oven to 425 degrees. In a large, heavy bottomed saucepan, bring ½ cup of butter, or one stick, and one cup of water to a boil. Quickly stir in ¼ teaspoon of salt and one cup of flour until the dough forms a ball. Next, pull the pan off of the burner and beat in 4 eggs, one at a time, until the dough is shiny, smooth, and a golden yellow color. After that, you just drop the batter in large spoonfuls on an ungreased baking sheet, and put it in that hot oven for about 20-25 minutes.

While the puffs are baking, make your whipped cream. Start by pouring about 1 cup of heavy whipping cream into a bowl (it works best in a chilled, metal bowl) and whisk it with an electric mixer for about 3 minutes, until it’s thick, creamy, and standing in firm peaks – it’s worth taking an extra minute to make sure it holds its shape – you don’t want it to be melting off the puffs later. Whisk in powdered sugar to taste, I usually do about 1 tablespoon, and a big spoonful of pureed pumpkin. Start with about ¼ cup, and add more until it’s just how you like it – you’re the cook, and you’re gonna have leftovers, so it’s important that this is just how you want it when you dollop it on your coffee later.

When the cream puffs are done, they’ll be golden brown and puffed up. Don’t take them out of the oven right away, just turn off the heat, prop the door open, and leave them in there to dry out while the oven cools. This keeps them fluffy and crispy on top, which you want for the next step.

When they’re cooled off, cut them in half, spoon some whipped cream on the bottom halves, and replace the tops. Dust everything with a little sifted powdered sugar, pretend like the whole thing was a lot was a lot harder than it actually was, and bask in the compliments, baby.

Happy holidays!

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NBC 10 Sunrise Thanksgiving: Alison's sweet potato squash pie with coconut whipped cream - Turn to 10

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New Vegan, Vegetarian Cafe Wont Open, But Ice Cream Shop Might - Patchogue, NY Patch

PATCHOGUE, NY - The fate of the empty storefront on 38 South Ocean Avenue has not yet been decided. It looks like a new vegan and vegetarian eatery won't be opening in Patchogue, but a new ice cream and cereal bar might.

In September, the Patchogue Village planning board approved a request to open Peach & Pine, a vegan and vegetarian cafe at the space previously occupied Bar A Dessert—an Asian fusion dessert shop that closed in 2018.

However, local resident Ashley Rowland told GreaterPatchogue that the plans to open her cafe fell through due to not being able to reach an agreement during lease negotiations with the building's owner.

Despite the disappointment, Rowland still hopes to find a new spot for her eatery.

In the meantime, the space still remains empty. According to the Village of Patchogue's planning board meeting agenda, Matthew Pesko, is seeking permission to open ice cream and cereal bar in the area.

The planning board will be considering his request during the meeting on Tuesday starting at 7 p.m. at Village Hall on 14 Baker Street.

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Tuesday, November 26, 2019

You Won’t Have to Stress About Dark Circles With This Anti-Aging Eye Cream - Health.com

Pure Biology Total Eye Cream Serum Is Amazon’s Best-Selling Eye Serum - Health

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