Big Gay Ice Cream Truck Will Make You Gay!

When they say "Big Gay Ice Cream Truck", I think they are actually referring to two men having sex. As you can see, by the painfully huge smiles , it made Chris and I the other gay. Blithe, cheerful, care free, and joyous that is how we felt, in abundance. I suspect that there maybe something too the crazy ingredient combinations, at this truck. They act like a a Molotov Cocktail of antidepressents, thrown at your brain. With combonations like bacon and chocolate, and Wasabi and vanilla, this is not your ordinary ice cream high. It'll leave you smilling even if your miserably cold and doing me, the ackward favo,r of lugging my plant through Union square. Just to take it home and care for it while I trapse through Europe.

Monday Sunday: Twist Ice cream, Nutella, Dulce de Leche, Sea Salt and Whipped Cream

Wasabi Pea Dust and Vanilla Ice Cream

Panting for Prune

A healthy portion of extremely well cooked meat. At $25 - 30 a plate that's what you get, at Prune. With little or no vegetables. (Side dishes are an extra ten.) The meat is cooked which such skill it makes you genuinely understand what that piece of meat is supposed to taste like, and exactly how it's supposed to feel in your mouth. An understanding so deep it leaves you sastisfied knowing that animal did not die in vein and it's flesh lived up to the full potential of what it could be. Sadly, the richness took a couple of my friends down during the meal. So when going to battle with Prune, might I suggest the divide and conquer strategy .By splitting the hefty portion of meat and equally intensely flavored vegetables with a friend. Therefore realeasing the strain on both your intestional tract and wallet.

Now having had my first experience with bone marrow, at Prune I can see how it's heavenly.I can also see how so many are disappointed in it. It's obvious it's allure is the creamy, molten texture. Not the flavor. The flavor is understated but the way it slides in your mouth piping and hot is complimented by the subtle flavor. It is however rich as hell. I strongly recomend eating the parsley salad to clean your system. If you don't the Marrow is so potent you will sweat it out of your pores and feel it on your skin later. It's that intense. Also for some reason, my marrow was served without toasted bread. Even though I've seen it served at Prune on other Yelp pictures and on No reservations. I assume this also would have helped with digestion and prevented some of my comrades from falling so Early in the battle of our meal.

Half Roasted Chicken with Salsa Verde.
Crispy Chips
Prune from outside.
Photos by Elana A.

Viscous Vichyssoise

Vichyssoise a cold soup in the middle of solidity and fluidity. It has a fragrant perfume of leeks, which is complimented by a thick cream base and the slight flavor of potatoes. This round of vichyssoise was made by Chris, with Bourdain's recipee. Then I served it with class, in a mug.
Left: Chris Right: Jen

LuLu #2

Give Us Headcheese

Meat, it's a large dietary component of most countries with a "taller" population. Meat is also the main attraction of a German diet. Experiences with German cuisine can lead one's mouth through an exploration of many different textures, you never knew meat could be. The food at the first restaurant on Chris and I's list was no exception to this rule.Heidelberg, named after the city in Germany I will be moving too, is no exception.

The blog food Chris and I stuffed into our pretty little mouths, first, was a Meat Jelly, known as Headcheese.(1#pic) Headcheese is what happens when you throw an animal's head in a pot of boiling water, let the stock form a gelatin, and stick in random cold cut chunks. You actually end up with a pretty tasty dish.Head cheese can best be described as spam bits in Jello. Eating it, was actually quite pleasant, if you don't over think it. (Give yourself some time to forget this article before you give it a go.)

For the main course we had tender meat, crispy meat, sticky meat, velvet meat, and a pile of kraut with some potato dumplings. Yum...There was shweinebraten.(#2 pic left) A simple pork roast. With little seasoning, if any at all.It was mostly flavored by the few pieces of carrots celery and onions it was roasted with.A simple flavor but so tender it was almost creamy. Next, was the Sausage Platter.(#2 pic Top) This selection of boiled processed Meat was down right velvety and warm. It slipped down my throat. The Schweineshaxe (#2 pic right) took a little more effort to tear apart with my fork and knife. That piece of meat was so mamoth I almost had to wrestle it.But just like Bourdain's piece of show meat it had an audibly crispy skin, a buttery layer of Fat and a sticky inner layer of sweet pork. If you managed to fit all three textures on your fork it sent your head whirling.

All of this meat was consumed while Chris and I sat in the hundred year old restaurant decorated with turn of the century tapestry, Art Deco Lamps and various German themed kitsch, spanning many decades. It was like a meat and potatoes meal at your German Grandma's House.