![]() Is there anything worse than when it's raining cats and dogs? Yes, hailing taxis.Why did the pony ask for a glass of water? Because it was a little horse.How do you hire a horse? Put up a ladder.What kind of fish knows how to do an appendectomy? A Sturgeon.What do you call a pig who knows how to use a knife? A pork chop.Did you hear about the fire at the shoe factory? Unfortunately, many soles were lost.How do you make an eggroll? You push it.What do you call a fake dad? A faux pas.So, settle in, grab a needle and thread because you're about to be in stitches. It’s what I grew up on.From something short and to the point or complex enough to compete with your own dad's jokes, you're sure to find it here. “I’m never going to make the Neapolitan,” he says. ![]() There is one flavor, however, that he leaves to his predecessors. His products, which feature zero artificial ingredients, are available in classic flavors like cookies and cream, mint chocolate chip, and strawberry. “It showed me that there were a lot of like-minded folks who would appreciate a higher-end, cleaner-ingredient, freeze-dried ice cream,” he says. After his Kickstarter campaign blew past its target of $9,500 to hit over $70,000, he realized he wasn’t the only non-hiker secretly dipping into EMS to grab freeze-dried treats. ![]() Cosmik is the invention of Robert Collingnon, who quit his job in advertising in 2016 to make an artisanal version of one of his favorite snacks. And perhaps it was only a matter of time before someone in Brooklyn created a design-forward and healthier alternative to traditional freeze-dried ice cream. To wit: on Etsy, there are nearly 800 listings for freeze-dried foods, including Skittles, camel milk powder, and, of course, ice cream. Serious Eats / Vicky Wasik A Humble Treat Goes UpscaleĪstronaut Foods may have been the first to market freeze-dried ice cream and other snacks directly to consumers, but they no longer have the category cornered. ![]() It'll last a couple of years.’ And that was what, 44 years ago?” Smith says. “Quite frankly, when we first started doing this, we thought, ‘Well, this is a fad. Finally, about three-quarters of an ounce was loaded into a pouch. That process-which, if you recall from high school physics, is called sublimation-is what’s responsible for the tiny air pockets in freeze-dried cream it’s where the ice crystals were in the original, frozen product. “It was frozen solid, and then cut with a bandsaw, if you can believe it.” Then, the ice cream was freeze-dried using a specialized machine, which turned the ice directly into gas. The initial product was a far cry from the neatly packaged bars you’ll see today: “It was half a gallon of Neapolitan ice cream that you would buy in the store,” he says. They want to know if we can make it, so they can sell it in their gift shop.’ And we said, ‘Sure, we’ll try it,’” recalls Smith. “They said, ‘Goddard Air and Space Museum contacted us and said that freeze-dried ice cream was used by the space program. One day, Smith got a message from the company he contracted to make some of their freeze-dried foods (a category popular with hikers for its shelf stability). Astronaut ice cream’s story begins in the late 1970s with Ron Smith, the founder of American Outdoor Products, a company that specialized in food for backpackers. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |