I want a party with roomfuls of laughter, ten thousand tons of ICE CRRREAM!

My desk has gotten messy and I realized that my ice cream notes were hiding beneath it all.  Plus I saw the cutest old couple sitting outside SF's Mitchell's Ice Cream Parlor enjoying their single scoop ice cream cones.  Super presh!! So here I am to tell you all about Part 1: ice cream composition.  It's always a nice conversation starter! :D

Ice Cream Composition:

• milkfat- fat that comes from milk, cream, or fat alternative
• non-fat milk solids- Everything else in milk - fat= proteins, lactose(milk sugars)
• stabilizer- main function is to hold ice crystals in place or bulk up the product (ex: carrageenan, guar gum, xanthan gum)
• emulsifier- ingredient used to get fat and water to blend, provides viscosity and can substitute for a stabilizer (ex: buttermilk or egg yolks)
• flavors/colors/sweetners- extra sugars, fake coloring, flavor juices for deliciousness

Those are literally the minimum 5 ingredients you need to make ice cream.  That's why Haagen-Dazs has made such a profit on this new product.  People want to know their ingredients are real and not something created in a lab.  Even though this product probably was. lol.

To just get it out there that Mr. Jeff Potter was incorrect about ice cream composition:  Those "pockets" in the ice cream are not from water.  If it is, you have a serious problem with your ice cream company because they are thinning out the milk.  The "pockets" in the ice cream composition is from AIR.  It is a contributing factor to what makes the texture of the ice cream.  The more air mixed in, the fluffier the ice cream tends to be.  Cheap ice cream has a lot more air because you're paying for...nothing, actually.  Ice creams like Haagen-Dazs or Ben & Jerry's use around a 30-45% overrun, which just means less air put in equaling a denser/smoother ice cream product.  And if you notice, those brands are more expensive. I would know.  Those are some of my favs. :)

There is much more to know but I'll let this solidify before I continue on Part 2: Processing.

P.S.  Got an interview for a dessert position.  It went well and I'm moving onto the next level. Whoo! I like how the main concern was if I understood the weather in the east coast.  AKA BURRRRRRR. I'm going to need a good coat and awesome cute boots.  Yes, that is the first thing I think of. lol.

2010 Job Catch-22

I just needed to make a post about this because I was ridiculously depressed earlier this week and maintained a gloomy outlook.  All that changed of course and I now see the glass half full which is great!

So the job catch-22 of this year:  Every job posting/listing I have found online states they want at least 1-2years experience minimum or more than that.  Er...ok.  Or they will say something like it is preferred a.k.a. HIGHLY recommended if you even want to be considered for an interview.  Well tell me something employers.  How is a recent grad supposed to gain experience if no one will hire in the first place?  The job catch-22!  I need experience to get a job, but I can't get a job unless I have experience.  What a maddening circle of horror.  Companies would be able to afford more risks if the economy was doing better and just hire a bigger staff.  Unfortunately, graduates in this year are suffering with contract deals and not getting any insurance benefits.  Thus, we will have sporadic jobs and bad teeth. Greattttttt.  Something to look forward to, no?

I was wondering around at the Giants World Series Parade and realized there is so much to celebrate in life.  So before when I saw nothing in my future, I see every possibility in store.  I've been using cover letters to gauge my sass by seeing if I get a job interview in response.  It's been interesting.  At this point, I have nothing to lose and might as well use it as a testing ground.  With the idea that failure happens regardless, I feel free to test my limits and see what comes of it.  Maybe a job, maybe not.  But there are plenty to apply for. Exciting!