Green Chile Abounds
Now that I’ve relocated to New Mexico, I’ve been paying close attention to the local cuisine — the centerpiece of which is, of course, green chile. I knew they used it in nearly everything, but the sheer variety of applications is startling. So I’ve begun compiling a tally. Right now we’ve got:
- Hamburgers
- Cheese fries
- Beef stew
- Breakfast burritos (and other common Mexican foods)
- Hummus
- Beer
- Teriyaki chicken
- Bacon
I’ll keep you apprised of further additions. Hopefully I’ll find ice cream at some point.In other, unrelated “news,” here’s a recent classic from The Onion:
Bush Tours America To Survey Damage Caused By His Disastrous Presidency
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I, for one, am glad that I’ve never encountered ice cream featuring the stereotypical ingredient of California cuisine. Avocado may be good on/in a lot of things, but I’m willing to bet it sucks in ice cream form. Green chile ice cream, on the other hand, sounds delicious.
As for Iowa, I guess it would be either corn or pork if you go the reputation route, or non-dairy whipped topping if you’re going the most-ubiquitous-ingredient route. Any of those could be quite tasty in ice cream, but only if the pork product used is bacon.
I had some green chili beer at a brewpub in Colorado earlier this summer. It was — and I rarely say this about beer — not good.
http://www.foodnetwork.com/recipes/alton-brown/avocado-ice-cream-recipe/index.html
Alton makes it, it must be good. As one of few vegetables that contains fat, I imagine that avocado actually works very well in ice cream.
http://video.google.com/videoplay?docid=-8791687362104257811&q=avocado+ice+cream&ei=w5x_SLbKJYi24AKSyMGeCA&hl=en
Ugh. I don’t think even Prof. Brown can save that. It’s the fat content of avocados that makes me think it’ll be bad: I really don’t think it’ll go well with dairy fat.
Honestly, I think both green chile and avocado ice cream would be exceptionally disgusting. But I’m inclined to give the chile a slight edge.
Got one more for the list: pizza topping. Even available at Pizza Hut!
I’m relocating to Santa Cruz, CA, soon — just in time for the annual garlic festival in nearby Gilroy, where, among other things, I can get garlic ice cream. I’ll let you know whether it’s worthy or disgusting.
i dunno, i think we’re conditioned to associate ice cream with sweet & candylike flavors, but it’s a much more versatile delivery mechanism than we give it credit for. ever had ginger or green tea ice cream? counterintuitively tasty. i had some wasabi ice cream once — more interesting than delicious, but not at all bad.
the flavor of an avocado is pretty subtle; its distinguishing characteristic is the buttery texture, which i can imagine might blend nicely with the dairy fat in ice cream without being a really bizarro, Iron Chef-style flavor combo. i’d give it a try!