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Friday, February 22, 2008
Guys bake cakes, and size does matter
The Atlanta Journal-Constitution
Earlier this week, my husband and son got a notice about a father-son cake baking contest for a Cub Scout banquet this weekend.
The rules: No women can help.
The prize categories: Enough to ensure almost everyone will get a prize, but a couple that you’d see only in a guy contest: Biggest cake. And flattest cake. (If it were a mom and daughter contest, on the other hand, I’m sure there would be a prize for prettiest cake.)
OK, enough with the size-matters jokes. This is a guy cooking contest, after all. But why the assumption that guys can’t put a cake together without a woman in the background showing them how to crack an egg into a box mix? It would seem, in 2008, that we’re beyond that kind of stereotyping.
If you’re a guy, is baking something you’re comfortable with? Or is the assumption true, that guys in the kitchen are totally inept, especially when it comes to batter and cake pans?
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A New Ice in Town
The Atlanta Journal-Constitution
AT RIGHT: I can’t wait til summer! Enjoying an Italian-style ice
Photo: Gavin Averill/Special to the AJC
“Enjoy your ice cream while it’s on your plate — that’s my philosophy.” — Thornton Wilder
Rita’s, the Philly-based franchise offering ices and soft custard ice creams, has been open since last October in the Midtown Promenade shopping center. Franchisees Rashad and Charlett Hodge will open two more locations in the area in the next two years — one most likely in Camp Creek Marketplace and another in the Georgia Tech area.
The pristine shop, decked out in checks of blue, cream and red offers Philly-style ices and soft-serve ice cream in cups or with cones, but the real treat here is the “blendini,” a Blizzard-like concoction that super swirls an ice flavor together with one of the frozen custards and a cookie (Oreos or Vanilla Wafers). I tried the power-packed punch of mango ice with vanilla custard and was knocked off my you know what — yummers. I can’t wait to go back and blend the chocolate custard with mint-chocolate chip ice, or vanilla custard with cherry ice.
If you’re not accustomed to Philly-style ices, they may seem a little different than their Italian-style counterparts, which are smoother and less icy than Rita’s (gelati and sorbetti traditionally have more overun, or air, spun into them during churning, making them extremely smooth and light.)
Who’s been to Rita’s? Did you like it? Where’s your favorite spot for ice cream or gelati?
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