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Potato Chip-Crusted Ice Cream Pie
I was able to celebrate two holidays on Monday — sometimes a girl gets to have way too much fun, eh???
First of all, it was the famous Pi Day: March 14, otherwise known as 3/14, otherwise known as 3.14 — pi, that endless (thus far — it’s been calculated to a trillion places and is still going strong!) number that most of us haven’t used since high school unless we happen to be math teachers.
It was also National Potato Chip Day, an occasion that simply couldn’t be overlooked.
Did I indulge in chips ‘n’ dip, followed by pie for dessert??? Heavens, no! That wouldn’t be very adventurous, now would it?
So I combined the two foods … yes, I did. You’ve had chocolate-covered pretzels, right? Same concept, just a variation on the theme.
I made a chocolate-drizzled ice cream pie. It has a crust made from — surprise, surprise! — crushed potato chips.
And you know what? It’s really, really good!!! It is! Jeremy said that the crust was his favorite part; it was even better than the ice cream, of all things!
The pie has that sweet-salty thing goin’ on, with each complementing the other and forming an entirely new taste experience. It’s cold, it’s creamy, it’s crunchy … all good things blended into one.
So let me tell you how to make this gorgeous specimen. It’s easy — you just have to start a day ahead and allow some time first for the ice cream to melt somewhat, and then for it to re-freeze.
But this is well worth the investment of waiting — remember, patience is a virtue even when impatience is trying to rule the day!
Chocolate Drizzled Potato Chip ‘n’ Ice Cream Pie
1/2 cup crushed lightly salted potato chips
2 tablespoons butter, melted
1 cup Breyers Snickers ice cream, very soft
8 large, unbroken, lightly salted potato chips
1 pint Haagen-Dazs Dulce de Leche ice cream, very soft
1/4 cup chocolate chips
Combine the crushed potato chips and butter; press into the bottom of a 7″ foil pie pan. Freeze for 10 minutes to set the crust.
Spread the Snickers ice cream over the crust.
Carefully place the intact potato chips around the perimeter, like petals. Freeze for 10 minutes.
Spread the Dulce de Leche ice cream over the Snickers ice cream. Freeze for 45 minutes.
Melt the chocolate chips and drizzle the chocolate over the top of the pie. Freeze overnight, or the ice cream will not be fully set and it will ooze out over the chocolate drizzle … trust me, I know what I’m talking about!
Cut the pie, pulling the edge of the foil pan down if needed to remove slices. Makes 8 slices.
“floo·zie \ˈflü-zē\: a usually young woman of loose morals.” Thus a Food Floozie is not a woman who can be seduced by virtually any man, but rather a woman who can be seduced by virtually any food (other than sushi).
For more blathering about recipes, restaurants, beverages, ingredients, and anything else even tangentially related to food, please come visit me Monday through Friday at Food Floozie or check out my mostly-regular Tuesday posts on AnnArbor.com.
Paczki Day
In New Orleans, they had Mardi Gras; in Brazil and in Europe, they had Carnival.
And here in Michigan??? Yesterday, we had pączki.
First things first — it’s pronounced POONCH-kee. It’s Polish, not some Midwestern nasal twangy thing, so just go with me on this despite the seeming spelling anomaly. And remember that pączki is actually the plural, because no matter how many tons of fat and calories are in ‘em, no one — no one — eats only one. You’ve gotta get rid of all those treats before Ash Wednesday, after all!
These may vaguely resemble jelly doughnuts but oh, that is such an unfair comparison! Think of a jelly doughnut with a bare minimum of twice as much sugar and eggs and butter, and thus twice as much heft. These are sturdy little things! And they are filled with apple or raspberry or custard, or even — if you want to be very traditional — a lovely perfumed rose jelly.
You can buy pączki at the grocery store, but why??? They’re simply not as good as those that come from the Polish bakeries in Hamtramck [ham-TRAM-ick], a traditionally Polish (though now fairly mixed) city which is mostly-but-not-entirely surrounded by Detroit.
Every year, the local morning news crews televise long lines outside these shops. People set their alarms and get up extra early to stake a claim to a reasonable spot in a sea of dozens and dozens of others who have the same hope of being first in line (or perhaps 50th, if they’re lucky!). Folks buy the treats to eat for breakfast, to share at work, whatever … who needs an excuse???
There was even a “Countdown to Pączki Day” party in Hamtramck this past Saturday, featuring live music, Polish dancers, a visit from the Detroit Tigers’ mascot, and — oh, the thrill! — a bus tour (The Pączki Express) to take riders from one bakery to another for ease in purchasing goodies. Pączki Day is a BIG deal here!!!
Every year, I have the privilege of enjoying pączki bought at the fabulous Copernicus Deli; they are baked in Hamtramck and then schlepped here to Ann Arbor … does it get any easier? One of my very dearest friends in the world, Connie (of Pickle Soup fame), works there too, so I even get a quick visit in while I pick up my goodies.
Copernicus is an amazing place that imports all sorts of treats — from jams to chocolates to cookies to pickles — from Poland. At the counter, you can find a variety of sausages and pierogi, traditional cabbage dishes and salads. There are spicy mustards and rich sour creams, and so many delectable goodies that it’s hard not to just buy one of everything while shopping.
But in the chaos of Pączki Day, one only focuses on the sugar. For the record, let me tell you that Copernicus ordered 10,000 of those luscious, rich, sugary pastries … 10,000 at one little shop alone!
Because yesterday was Pączki Day. Nothing else mattered, other than getting the annual fix ….
“floo·zie \ˈflü-zē\: a usually young woman of loose morals.” Thus a Food Floozie is not a woman who can be seduced by virtually any man, but rather a woman who can be seduced by virtually any food (other than sushi).
For more blathering about recipes, restaurants, beverages, ingredients, and anything else even tangentially related to food, please come visit me Monday through Friday at Food Floozie or check out my mostly-regular Tuesday posts on AnnArbor.com.
The DIPE Dilemma
I learned a new term the other day while reading a New York Times article about the trend to have famously and notoriously thin actresses be interviewed at restaurants, a seeming effort to make sure that someone records their having ingested a few morsels at some point during the day.
And the new term???
DIPE = Documented Instance of Public Eating
Hmmmm. Plenty to consider with that one, eh???
Now, in all honesty, I feel a need to offer some defense for those skinny girls, since people often take issue with my weight and my appetite. For the record, I’m 5’8″ and weigh maybe 120. I have such a small frame that my wrist is only 5-1/2″ around, so I simply can’t carry a lot of weight and I’m fortunate to have a metabolism which cooperates with that limitation.
But anyone who knows me can give you an abundance of examples of my own DIPEs. Although I strive to eat sensibly, both in terms of portions and also nutrients, I’ve got a pretty hearty appetite and can eat far more than most people would guess at first glance; I also possess not just one sweet tooth, but sweet teeth. So I feel as though the actresses in question must eat more regularly than is presumed despite their physiques, and may even truly enjoy junk foods like macaroni and cheese or fried zucchini, which were mentioned in the article … everyone has their cravings, after all.
But it is admittedly difficult to consider how emaciated some of these women are, and then to reconcile that visual with the image of them eating high-calorie garbage. It should show on their skin, on their hips, somewhere!
Now, of course, these are women who earn good paychecks, who undoubtedly have personal trainers to whip them into shape and the clout to set their own schedules so that there are opportunities to exercise; peons like moi have none of the above, and are lucky to find time for a nice long walk or to do some yoga and push-ups. So the indulgence would show more on me and last longer, too.
Or is it, perhaps, that the actresses really don’t have that much power, and that they’ve been instructed to eat publicly for the sake of documentation and to do so obediently? Bumble Ward, a blogger quoted in the NYT article, says “They’re so sure that people assume they have an eating disorder that they’re forced to wolf down caveman-like portions of ‘comfort food’ in order to appear normal. And worse, they feel they have to comment on how much they’re enjoying themselves.”
So, rather than having publicists continue to earn their salaries by defending their clients’ eating habits, the actresses have been cowed into timing their food consumption for maximum exposure …?
Or, consider that this may be the only meal some of these women will eat during the day, supplemented by an energy drink or some nibbles at a glitzy party; by necessity, they’d need to load up on their calories then. But this isn’t a healthy way to live, and I think if this were the case there would be periods of exhaustion and hypoglycemia followed by rumors about unreliability or unpredictability and the potential reasons for such behavior.
I don’t know … I admit that I look at some of these wispy creatures and say: “She needs to eat something. She’s MUCH too thin!” (Good Jewish mama, here!) I also say it about some men, too, so everything’s fair.
And yet, no one accuses the skinny guys of binging and purging, do they? No one accuses men of feigning affection for fatty foods merely for the sake of publicity. Men aren’t expected to be thin while people scrutinize what they eat to either approve or disapprove depending upon what’s being consumed.
Robert Redford was recently interviewed for AARP – The Magazine, and the meeting took place over lunch. “We sit at a small round table in a classroom at Santa Fe University of Art and Design. Redford, known to friends as Bob, has requested Chinese chicken salad, water, and coffee for lunch. ‘Mind if I steal an egg from your salad?’ he asks, as if we’re old pals.”
Was there even a whisper about this in the New York Times article, that a man may have staged an interview in a restaurant? Is there any suspicion in anyone’s mind that Bob picks at his food most of the time, but that he is making a public demonstration of eating for the sake of having the meal documented? Is there any questioning of his ordering a salad rather than a steak? Nope.
So why are the women being scrutinized???
Well, for one, Bob looks like he eats well on a regular basis. Some of our most famous actresses (Cate Blanchett and Keira Knightley were referred to in the DIPE article) look as though they eat well maybe quarterly.
And yet, what are the societal expectations for actresses, hmmmm …? Are they frail and fragile because they choose to be? Because that’s what theoretically looks best on film? Because that’s the standard of beauty? Because that’s what audiences demand of their movie stars? Men should be broad-shouldered and chiseled and muscular and sturdy, while women should be skeletal and then criticized for it … this is the norm.
So then, the actresses are chastized for being too thin only to then also be chastized if they dare to eat. What’s a girl to do???
Eat. Just eat! Enjoy yourself, stay healthy, have some fun while paying attention to nutrition, and be sure to exercise. But eat — and not just as another acting job, pretending to be a woman who enjoys hearty helpings of fatty foods. Set an example for women who admire you and girls who will grow up emulating you.
Just eat, and eat well — lean protein, whole grains, fruits and vegetables — whether you’ve got an audience or whether you’re alone in your jammies.
“floo·zie \ˈflü-zē\: a usually young woman of loose morals.” Thus a Food Floozie is not a woman who can be seduced by virtually any man, but rather a woman who can be seduced by virtually any food (other than sushi).
For more blathering about recipes, restaurants, beverages, ingredients, and anything else even tangentially related to food, please come visit me Monday through Friday at Food Floozie or check out my mostly-regular Tuesday posts on AnnArbor.com.


