The shaved ice dessert is so basic – like a slushy – but can be topped with almost anything sweet. Popular toppings include red beans, lychee, various kinds of gelatin, peaches, pineapple, etc. While the condensed milk is optional, my guess is most people get it because otherwise, you’re basically eating ice. The toppings aren’t sweet enough to flavor the ice. It was immensely popular about 5-15 years ago and more so on the west coast with the warmer climates.

QOTD: Lobster is yummy when I can afford it.

And I have to say it – go Rutgers! Beat the Bulls!

Big G, Yes, I love when your out of your head and just winging it. Good Show GV!

QOTD: I know you don’t want me to answer a question with a question, but here it goes..What is better with Lobster a Gewurtz or a Sauterne? Oh, and yes I love Lobster.

QOTD: Lobster = awesome
Lobster Bisque= double awesome

Nice, Gewurtz gettin’ some love. Love that shiznizzy. Yo the dessert is popular all over China, Korea, Japan. I eat that shiznipple all the time in the summer. Freak if I know what it’s called “Azuki Ice” or some junk like that. In Korea it’s “Patbingsu”, look it up, seak it out. And with a little green tea sweet extract and condensed milk it’s a home run.

QOTD: I like lobster but I like it better backwards “retsbol” which we all know is Finnish for “rubber band”.

QOTD: My in-laws live in Prince Edward Island, which is THE place to get lobster, both in Canada and otherwise. So I’m lucky ’cause every summer I get the freshest of the fresh from lobster-land. Love it!

Nice way to end the episode. Some days you just have to be quirky and spastic QOTD: No! They’re insects, they look like insects, they are filled with green slime like insects, and I don’t really like eating insects. …Except pill bugs.

Your friend was Korean. They serve the beans on ice everywhere, even McDonald’s.

yes

“Gary Vaynerchuk tastes a few Gewutz..”
thats classic :-)))

Lobster’s wonderful with butter, for me. Mmmmm! Never had had it with Gewurtz, though.

Although the dishes are called different things in different countries, red bean paste is consumed over ice as well as in cakes, pastries, and cookies, throughout the world. The reddish-colored beans that were used to make the sweets that you enjoyed at your friend’s house, were almost certainly Adzuki beans. Adzuki bean paste can be easily made (I have a couple of recipes), or it can simply be bought in cans at specialty food stores (in the Chinese section, look for dow sa; in the Japanese section, look for an). In the Phillipines, this red bean paste is used to make halo-halo (beans, fruit, evaporated milk, all layered along with bean paste in a dessert parfait glass). In Hawaii, also, one may buy “shave ice,” and in the U.S., adventurous vegans/vegetarians even make popsicles out of the stuff.

If ya’ want even more info., here ya’ go: http://en.wikipedia.org/wiki/Adzuki_bean

The soy cashew conspiracy theorists? I CAN’T believe you exposed them out loud. They’ll be coming for you soon. Everyone who has mentioned them publicly has mysteriously disappea…

Funny little show Gary! Enjoyed it alot! Thanks!

QOTD: Yum!

… and yes, I dig the robster craws. I just can’t stand the idea of them screaming in boiling water. Seems so savage. I’m also not a huge fan of the fois gras and veal concepts. But I eat burgers and hot dogs, so I’m not consistent against meat, if that’s what you’re wondering. Anyhoo, good show today. Great seeing you get back to basics.

And I’m still reeling from the beatdown you administered to the Ruffino yesterday. I dug the ’97 I opened last month. Anyway, it was my first Ruffino (you’ve probably had dozens). So, I guess I gotta go with my own palate on that one – as you always urge us to do. See? The change you hath wrought on the wine world is already coming back around – but in a good way.

P.S. How about giving Mott a weekly slot to perform mime?

In Korea, there was a pop/comedy love song about “Patbingsoo” (the Korean name for the shaved ice desert you were talking about). A very odd song.

Great show Gary!
I do like Gewurztraminer and love lobster but I haven’t paired the two.

Salud,

Serggi

Great changeup on the show style…!

I’m after that Nemeyer and yes, I like Lobster however, Northeast lobster blows away the lobter out here in Cali…sorry to say I miss it.

QOTD : sure i do

i am quite happy with that many people mentioned about the dessert that you had at your friend’s place. it sounds like your friend was a korean. by the way, you really have a great memory about taste of food. i’d never expect some american guy talking about “patbingsu”. i’m really suprised. 😉

it’s another great show which makes me want to drink wine even at 4am 😉

SO weird that I was just suggesting to a friend (about 10 minutes before viewing this) that when they go out to eat Indian food tomorrow that, instead of drinking beer, they take a nice dry, spicy Gewertz with them. And then I see this Ep.! Fantastic!
QOTD: Although I don’t have the budget to eat it often, and I’m not on the east coast where it is more easily aught and eaten outside of restaurants, YES I do love lobster…thankx for asking. Now I’m going to go out and buy a great Gewertz for my friends who are going out for Indian tomorrow.

Not Fair I’m deathly allergic to Lobster. Hard not to hate all you shellfish consuming seafood pirates. Jealousy rears it’s ugly head.
But I can learn something from this episode: Matt give white wines a chance. Ok I will.
Only white I’ve ever purchased previous to this? Your Black Pig Albarino. It was good. Drank it room temp. Only way to fly.

QOTD: I don’t eat lobster any more. Used to love it smothered in butter, but can’t afford it in my diet anymore.

Drink wine, but eat healthy!

Feeling the Gewurzt’ these days – particularly this one I found that tastes EXACTLY like Turkish Delight and lychee.

great show G :)…love lobster i’ll have to try some Gewutz
with it next time :)…danké for the info

QOTD:
Lobster Bisque…thanks a lot…*makes note to get the bisque after work ;)*

QOTD: Not a huge lobster fan but I will eat it. If I had to choose my favorite lobster dish is lobster tail tempura.

QotD: Not as much as I used to. Rather have a fresh boiled lobster than order stuff at restaurants any day. I’m more of a crab fan, really.

Good show! Mott needs to work on his story telling though. I’m sure he will nail it the next time.
QOTD: Ya it’s good.