Wednesday, August 5, 2009
Food for Thought: Designer Ice
Designer Ice. That is right kids. Don't laugh. Okay…well I kind of did. But before you choke on a cube, read the following article in Macleans.
A good mixologist will win you over on the argument of how pertinent a good ice cube is, as a chef will place value on his or her ingredients. Apparently everything from their esthetics to how they cool down a drink and effect the taste.
We have put emphasis on so many details in our foodie culture, and what was once laughed and scoffed as it de rigueur today.
One Vancouver bar manager made it a prerequisite that he have a Kold-Draft ice cube machine installed. Apparently this is like the Ferrari of icemakers and creates perfect ice morsels that enhance your cocktail like no other. If you don't want to order the machine, Iceculture, an Ontario company makes ice "balls" using a "100 percent pure water with a reverse-osmosis filtration system and ultraviolet light to kill any bacteria".
They cost $1.15 each and are approximately the size of a billiard ball.
Don't want to pay the hefty price tag in our current economic climate? You can spend a day creating your own by twice boiling some distilled water which apparently removes gaseous bubbles (not good bubbles). This is what the bar manager at Lumiere and DB Bistro Moderne does for special occasions.
Maybe one day we will all demand designer ice.
Think it that is hilariously preposterous? Remember there was a time when bottled water was thought to be a ridiculous fad that would never catch on.