Super Mario Sunshine Playthrough (Part 16)

"Mario has more moves than ever. You'll have to master them all to sprinkle water in the sunshine." A playthrough of Super Mario Sunshine! Played and commentated on by PlayingWithMahWii.



http://www.youtube.com/watch?v=aPI32a6hdEw&hl=en

History of Gelato - An Italian Ice Cream With an Intense Flavor

Frozen treats have been around for thousands of years. There are various fascinating stories surrounding these tasty frozen treats and still some mystery behind the origins.

The Emperors of China had flavors such as honey or fruit added to snow to make frozen desserts.
It is believed that Nero, Emperor of Rome, sent slaves to the mountains to bring back ice and snow that was then mixed with fruit or honey.

It was the addition of milk that first made these frozen treats "ice cream". The Tang Dynasty in China claims the credit for adding cow and goat milk to grounded rice and letting it ferment. Ninety four icemen were in charge of this duty for the King Tang of Shang, not a job that you would easily find today.

Bernardo Buontalenti, a Florentine cook, is credited with inventing modern ice cream in 1565. The first ice cream machine was invented by Sicilian Francesco Procopio dei Coltelli.

At first, gelato was a treat only for the rich. It could only be made in small quantities and had to be eaten within a few hours since it required too much ice to keep it frozen. It wasn't until the first gelato carts were invented in the 1920s that the popularity of the concoction really grew. The city of Varese in Italy claims credit for this invention.

With the creation of better ways to refrigerate and freeze foods, frozen desserts become more available to the general public. As the popularity of frozen treats grew, different countries created their own versions. Gelato is considered the ice cream of Italy. The frozen dessert is made with many of the same ingredients as ice cream but with considerably less fat content and usually less sugar. The reason gelato contains less fat is due to the fact it's made with milk instead of cream.

The mix of water and sugar in gelato is what keeps it from freezing solid like ice cream. The mix acts as a kind of anti-freeze. Generally, gelato is made in two ways. One is a hot process that includes pasteurization. In the U.S. a cold process is also popular.

While ice cream can be kept in a freezer for several months, gelato is best eaten within a few days. Gelato is flavored with a variety of things including fruit and cocoa. Nuts, cookies, waffle biscuits, and chocolate flakes are sometimes added later, after the gelato is frozen.

People eating gelato for the first time are often surprised by the intense flavor. With less fat in the mix, the flavors are more pronounced.

Less air is whipped into gelato as opposed to ice cream. This makes in much denser and also adds to its more intense flavor. The consistency is softer making it so it has some similarities to soft-serve ice cream in the U.S.

When looking for a place to try gelato, always insist on one that uses natural, not artificial flavors. Preferably, look for a shop that makes its own gelato in-house. Once you've sampled the intense flavors of gelato you may never return to ice cream again. Whether you choose a fruity concoction or chocolate covered in sprinkles, you won't regret your choice. It's certainly an indulgence on the pallet; one would never guess it's a healthier alternative to some other dessert options.

Let's go to Italy!!

visit www.lamondogelato.com for authentic italian gelato!



http://www.youtube.com/watch?v=Jcky4sKvqhQ&hl=en

Ice Cream, Gelato, Sorbet - What Are the Different Types of Ice Cream?

Today you can enjoy a frozen dairy treat in just about every corner of the globe. However they are not all the same, ice cream in America is not the same as gelato in Italy and kulfi in India. So what are the most popular forms of these delicious desserts and what makes the different?

Ice cream - to be labeled as ice cream in the USA a product must contain 10% milk fat and more than 20% milk solids by weight. This is a relatively high level of fat and gives the American treat it's traditional smooth creamy texture. There are generally two types, "Philadelphia" style and "French" style, the latter is made with a custard base while the former has no eggs.

Gelato - traditionally made by hand in Italy it has only 7-8% fat which is less than what is required by law in the US. It usually has a much higher egg content of as well

Sorbets, sherberts and granitas- are almost identical products that don't contain any or only a small amount of milk; these are a often a fruit puree mixed with ice. The will be less smooth and often have very intense taste. These were the forerunners of ice cream and remain very popular.

Semifredo or frozen custard - a smooth, very creamy and richer alternative. It is generally not mass-produced and available only at the point of manufacture. It has a high egg content.

Frozen yoghurt-is a low or no fat alternative using milk and yoghurt in place of cream. It yields a sensation of tartness.

Kulfi is the Indian version, that is not whipped, has little air content and so is very dense. It is made by thickening sweetened milk so it has a very intense base. Combined with unusual flavors to a western palate, it makes a very unusual taste.

Il Laboratorio Del Gelato on Ciao America (Mario Batali)

Il Laboratorio Del Gelato's Jon Snyder on the Food Network's "Ciao America w/ Mario Batali"



http://www.youtube.com/watch?v=t-7E1-GsFho&hl=en

Cuisinart Ice Cream Professsional Brushed Chrome

Cuisinart Ice Cream Professsional Brushed Chrome



http://www.youtube.com/watch?v=MloSfvkk4cs&hl=en

Elio e le Storie Tese - Gargaroz (2008)

"L'esorcista, lo squalo, Belfagor: la tensione di accumula nel gargarozzo. Le tonsille ne risentono, la chirurgia impazzita decide di rimuoverle. La grande truffa del gelato come anestetico". (da Studentessi, 2008)



http://www.youtube.com/watch?v=YfSWskKu07k&hl=en