The secret of the Eissalons – Diepresse.com
The ice cream never tastes as good as now. The thin ice salon service remain puzzling.
As the English say, it is probably a « unpopular opinion », but it was too hot for me again. From me, the weather could have around 22 degrees all summer, ideal denim jacket weather, the best of all transition jackets. Pleasantly fresh in the morning and in the evening, warm, but not too hot during the day.
Regardless of the temperature, the ice cream never tastes better than now if the ice season is still young, a ball of ice is still something special on the way and regular ice porions have not yet been pushed into the fixed nutrition plan as in midsummer.
Probation test: Affogato
The ice cream parlor in our hood has a new operator, the child has already tested and found it well, but the large test is still on: How will the Affogato taste there, this hipper version of the iced coffee, in which you can do a lot wrong despite (only) two ingredients – espresso and vanilla ice cream?
What the ice cream parlor has together with all ice stores in the city, perhaps even worldwide, after the new takeover: the inexplicable use of these wafer -thin, non -absorbent service. Enigmatic!
Wafer -tender napkins
Especially when eating (and not only with children), thick, decent napkins were needed, but apparently many years ago, a delivery contract with an extreme thin napkin producer was concluded, to which all Eissalons are still bound by the country. However, these wafer-tarte napkins, as I recently found out, are supposedly not thought of catching the ice sparrow and wiping mouth, but are (only) there so that the ice cream dishes on the tray do not rattle like this.
Dear Gelati-People: We can withstand the rattling, we need clever napkins, by favorite! And a decent affogato. In this sense: Enjoy the jackets spring!
Emails to: mirjam.marits@diepresse.obstaclecom
