Thursday, March 31, 2011
Wednesday, March 30, 2011
OMG OMG OMG OMG OMG OMG we are back in the kitchen again. After a thorough remodel that included painting the floor, buying new freezers and hooking up unused gas lines, ‘tis the season…for the first pops of 2011! Yes, even though temps are in the flippin’ forties right now.The Brooklyn Flea debuts outside this weekend (as well as the new Williamsburg Flea, woot woot)….and who would recognize the Ft. Greene Flea without people’s pops!?!?!?!?!
We are working with frozen fruit again (from the same farmers from whom we buy in season) and are noting with happiness that even frozen, last year’s fruit is much better than 2009’s—no surprise there, but it’s good to see.
But the biggest upgrade for 2011 is our new, ten-year-old Brazilian pop-making machine—basically an alcoholic brine bath that freezes the pops much faster and, we hope, with more structural integrity.
We are experimenting with different mold shapes and are wondering what y’all think.
There's David with a blueberry-cream. Well, what do you think?!?!??!?!!
Okay, maybe we obsess over this kind of stuff way too much and are the only suckas who notice any difference in shape. (There is a slight one.) Let us know if YOU like it, or if you prefer the old mold shape. We’re still tinkering.