From the Milwaukee Journal Sentinel:In this month's Saveur magazine, chef Martin Picard of Au Pied de Cochon in Montreal mentions putting snow into a paper cone and adding maple syrup cooked to 100 degrees Celsius (boiling point) and then topping it with lemon juice and zest.
Oh, and for adults only: Halfway through eating it, he drops a shot of vodka into the snow cone.
(And it bears noting -
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