People who think milk is cheap have clearly never raped a cow before.
Drunk? That’s a meth pipe my friend.
Lol good eye
Sure, but on the other hand I connect emotionally with this tattoo more than most tattoos I see.
You don’t connect to some stupid verse on someone’s ribs?
Chinese, in the equivalent of impact font, that you don’t know what the words themselves are, but you’ve been assured it has a deep and meaningful message.
Its not, I can get a cone for 40 cents. The expensive part is commercial rent.
Milk, sugar, cream, natural and/or artificial flavors. Plus, if you’re getting anything fancier, like the kind with chunks of random foods or ribbons of corn syrup byproducts, that’s extra.
The thing is, at least in the USA at this time, milk and especially cream are historically quite expensive. So, that’s gonna reflect in a product like ice cream that’s majority milk and cream.
So on one hand, GOOD ice cream is pretty expensive. But there’s also the stuff that’s basically high fructose corn syrup mixed with watery milk byproduct plus a pinch of gumming agent then whipped with air and frozen, sold in 1/2 gallon containers but only contains 10 ounces. Those can often be had relatively cheap if you buy them on sale and you don’t really care what ice cream is supposed to taste like.
1/2 gallon
They’re only 1.5 qt now. lol.
That’s actually a pretty solid tattoo. I mean the craftsmanship is bad, but given it’s a drunk, on your back, tattoo… I was expecting much worse content
Cock and balls would be the baseline here I feel.
I worked with a guy who let his friend tattoo him while they were both on LSD. It wasn’t as long as this, I think it was just one word but it was in this style handwriting.
So, there’s two icecreams with chewing gum for bloody nine pounds!
so like, there’s four things you’ve gotta get right in ice cream. first, if you’re including eggs, you’ve gotta cook them but you can’t get over 180F, maybe 183F? I can’t remember precisely. and whisk constantly. gets a good custard texture. second, you gotta get the right milkfat ratio. third, you gotta get the right intermix ratio, which is the amount of air whipped into the ice cream when churning (which usually happens during the freezing stage, although I’ve seen some recipes calling for whipped cream for a non-churn ice cream? I don’t buy into that), and then you’ve got to freeze it at the right rate (not too fast, not too slow) to not get ice crystals and be scoopable (alcohol helps for the home maker).
The best ice cream I had recently was vegan and used liquid nitrogen to help with the air. Pretty sure you don’t know what you’re talking about. /hj
if it’s vegan, it’s not ice cream, it’s something else.
It’s still marketed as ice cream where I’m from. Also I was trying to be a little sarcastic but I guess it wasn’t clear. I ought to look up the style thingy for that is. (/hi half joking I suppose)
If you’d like to be sarcastic and half joking that’s fine, do it without calling advice into question when it’s freely offered. That’s rude. As such, lemmy doesn’t need to benefit from the ice cream recipes I’ve spent years creating. You were going to get my cheesecake one too, it’s the one people usually ask for.
I would like to counter that ice cream is very affordable if you buy a tub of basic fare at the market and not a single artisan scoop with three toppings at the cute creamery at the center of the downtown shopping district.
