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Yeah, at my fave homemade ice cream shop in NJ, a small cone just went from $4 to $4.50. Don't know why anyone would expect $2, but $10 seems excessive. I could see $7 or $8 though in the city.
It was location
Tourist area I imagine even though never been to NYC
My grandson likes blended ice cream…DQ Blizzard or local place Culver’s calls theirs a “cement mixer”
I rarely eat ice cream out but if I do prefer store that really make in house real ice cream
It was location
Tourist area I imagine even though never been to NYC
My grandson likes blended ice cream…DQ Blizzard or local place Culver’s calls theirs a “cement mixer”
I rarely eat ice cream out but if I do prefer store that really make in house real ice cream
Yep. 40 years ago when I started working in NYC up the street from Bryant Park, it was a hellhole where the homeless crapped openly on the sidewalk and drug dealers competed for clients. About ten years ago, my daughter informed me that she was going to some yoga event in Bryant Park, and I said noooooo, and she looked at me as if I was nuts.
Like the rest of 42nd Street, which used to be porn and pimps back in the day, Bryant Park has been beautified and Disneyfied, apparently to the point where $10 ice cream cones are available!
The tamales in Costco's refrigerated foods section are good. LOTS of pork inside. I steam them, unwrap them from the husks, add enchilada sauce and a sprinkle of shredded cheese, then pop under the broiler or in micro to melt cheese.
Some people love them. I’ve never had one I thought was very good.
The best are the ones made at home by a group made up of family. A tamalada! I miss that. \
As at most holiday functions, there’s no escaping your kin at a tamalada, or tamale-making party. For generations, Latinos have gathered at Christmastime to cook, assemble, and eat the age-old dish (tamales date back to pre-Columbian times). “A tamalada is a multifamily, multigenerational event,” says Sylvia Cásares, who owns Sylvia’s Enchilada Kitchen, in Houston, and has been teaching tamale-making classes for four years. “Everyone, from children to grandparents, pitches in.” At these all-day fiestas, each person is assigned a task—cooking fillings, kneading masa, preparing wrappers—in the sort of assembly line that would make Henry Ford proud.
Today was a good example of my shopping habits. I saved 75% on the regular price of what I bought by buying ONLY the weekly specials and using coupons for most of them. It's a matter of stocking up (on, of course, things I actually want and will use) when they're on sale and not having to buy them when they're not. These deals in the flyers have their prices slashed to draw you into the store, where you'll presumably proceed to do your weekly shopping, buying a bunch of other stuff at regular price to compensate for it, but you don't have to! As for tamales, I buy Hormel's. When they're on sale, of course!
Some people love them. I’ve never had one I thought was very good.
You are in the wrong part of the US to easily find really good fresh, homemadetamales. Best I’ve had were in NM, TX, and AZ. First time I ate one—coincidentally the heaven-sent absolute best even now after eating so many others—was along a quiet road in NW NM. I saw a handmade sign saying the cook (this was at her own house) had fresh tamales that day. They were HOT, tender, perfectly seasoned, porky, ohsogood.
But the good news is there is one fine brand of frozen tamale that we got in the supermarket. The ingredients did not include the typical garbage mix of meh meat and long list of chemical names. They cost more than the rest of the frozen tamales and I think the store discontinued selling it for that reason. IIRC, they were made in Tucson. Wish I could remember the name of the company.
Yes -- I like their tamales although the sweet corn is a bit too sweet for me. But very convenient and yummy for a quick meal.
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