A Quote by Marcus Samuelsson
Many popsicles you'll find in a supermarket have a lot of unwanted sugar or preservatives, but with a few ingredients you can make healthier popsicles with any flavor you can imagine.
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I always go to the Agriculture Building, where they make apple cider popsicles for a dollar.
I like Popsicles!
Cassoulet requires a few ingredients you won't find in the typical supermarket.
I try my best to stay healthy by paying attention to the ingredients in foods and trying to make sure my food is organic and not full of sugar or preservatives. I also try to do at least 30 minutes of cardio every day in the gym.
Popsicles should be the new black and then everyone would have one.
I love Popsicles. I make them out of real fruit, then dip them in chocolate and roll them in cereal.
Whipped ganache is a great gateway icing if you're working your way slowly into the vast world of egg-based buttercreams. It's just a few ingredients and far superior in flavor to the basic butter/sugar/milk frosting.
You look how much sugar is in a typical supermarket loaf of bread: it's a lot of sugar. It's just become one of those sugar delivery systems in our food economy.
In the hot summer months, popsicles are a perfect way to cool down while enjoying a delicious, fruity treat. Frozen, refreshing, mouth-friendly candy on a stick cannot get any better... or can it?
Well, we better be quick and not become human popsicles. I’m going to be really upset at you if I freeze to death. (Shahara)
There's blood, a taste I remember. It tastes of orange popsicles, penny gumballs, red licorice, gnawed hair, dirty ice.
Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!
The feminine in the man is the sugar in the whisky. The masculine in the woman is the yeast in the bread. Without these ingredients the result is flat, without tang or flavor.
People can do great things. However, there are somethings they just can't do. I, for instance, have not been able to transform myself into a Popsicle, despite years of effort. I could, however, make myself insane, if I wished. (Though if I achieved the second, I might be able to make myself think I'd achieved the first....) Anyway, if there's a lesson to be learned, it's this: great success often depends on being able to distinguish between the impossible and the improbable. Or, in easier terms, distinguishing between Popsicles and insanity. Any questions?
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
My grandfather was a Holocaust survivor and his life and history were very formative to myself and my family. The almost unimaginable dichotomy between the different eras of his life always crushed my brain on some level. That this guy who was shoveling carob chips out of a barrel and restocking yogurt popsicles could also have those numbers on his arm. It was an inconceivable juxtaposition. His experience was the main window for our family into any kind of social consciousness, or sense of history, or politics, even though a lot of it went unsaid.
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