11/9/2023 0 Comments Spike mendelsohn![]() He brings this passion and experience to his role at Eat the Change. He has worked with organizations including CARE, DC Central Kitchen, Food Rescue US, and Food Policy Action to advance food equity and education and serves as the first chairman of DC’s Food Policy Council. A nationally recognized chef and restaurateur, as well as Bravo’s Top Chef Fan Favorite, Spike has always been passionate about how food impacts our country and the world. Spike Mendelsohn ‘05 is co-founder and chef of Eat the Change (ETC), a platform to inform and empower consumers to make dietary choices aligned with their concerns around climate and health. Nutrition information per serving (values are rounded to the nearest whole number): 650 calories 110 calories from fat (17 percent of total calories) 13 g fat (7 g saturated 0 g trans fats) 35 mg cholesterol 130 g carbohydrate 9 g protein 1 g fiber 230 mg sodium.Co-founder/Chef, Eat the Change Washington, D.C. And every shake needs homemade, hand-whipped, super-thick whipped cream. ![]() Strawberry shake? Put a gorgeous piece of fruit on the rim. For a shake flavored with toasted marshmallows, stick one on top. The garnish is the shake's come on, broadcasting what it's about and what you can expect from it. For cookie shakes, or something with elements like malt balls or coconut, give it a little crunch throughout. For smooth shakes, such as banana or plain chocolate, you want a super smooth consistency. "Use plain vanilla custard and you can add elements that pop." The only exception is for chocolate shakes, he said, which should start with chocolate custard. ![]() "Like with art, you start with a blank, white canvas," Mendelsohn said. The metal cup is key, he said, because it keeps all the ingredients cold while they're being churned. Instead, invest in an old-fashioned shake mixer - the kind with the single prong and metal cup - available online for about $30. Blenders infuse too much heat and friction where the blade spins, and that will melt your custard, resulting in a watery consistency. "What ruins a milkshake is the equipment," he said. If all else fails, Mendelsohn said, use the highest butterfat ice cream you can find. Frozen custard is available in many grocers. Super-thick and richer than ice cream with more butterfat, custard will give your shake a silky texture and stuck-in-the-straw consistency. To capture the thick, creamy, malt-shop quality of a great shake no matter what the variety, Mendelsohn offered the following tips: It's the kind of shake that puts a smile on people's faces." ![]() "S'mores are something everyone had growing up. ![]() "It's a shake that everyone can relate to," he said. Inspired by s'mores, Mendelsohn picked flavors he hoped would appeal to people all across the country. To help usher in summer, Mendelsohn created a shake especially for The Associated Press. But to elevate the classic cool treat to a higher level of indulgence, tips from a milkshake master can help.įor that, we turn to Spike Mendelsohn, veteran of season four of Bravo's "Top Chef" and creator of Washington's Good Stuff Eatery, as famous for its milkshakes as for its burgers. Even a poorly executed milkshake still is probably pretty good. ![]()
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