{"id":242,"date":"2009-10-05T21:54:41","date_gmt":"2009-10-05T21:54:41","guid":{"rendered":"http:\/\/www.revolutionsf.com\/revblogs\/zombielapdance\/2009\/10\/05\/food-frakker-the-end-of-cold-stuff\/"},"modified":"2012-08-17T05:24:03","modified_gmt":"2012-08-17T05:24:03","slug":"food-frakker-the-end-of-cold-stuff","status":"publish","type":"post","link":"https:\/\/www.revolutionsf.com\/revblogs\/zombielapdance\/2009\/10\/05\/food-frakker-the-end-of-cold-stuff\/","title":{"rendered":"Food Frakker: The end of Cold Stuff"},"content":{"rendered":"

The weather has returned to what most people would consider reasonable temperatures. No longer will I need to ingest large amounts of chilled food and beverage to normalize my core body temperature. So for the last time, I present to you, cold stuff.<\/p>\n

We will start with the gelatin-in-a-cup category. This creme parfait tastes like cubes of jello suspended in whipped cream.
\n
\nThis rompope came from a late-night taco cart. The proprietors poured eggnog-flavored jello mix into a coffee cup and let it set.
\n<\/p>\n

On a whim, in order to beef out a credit card purchase at the corner convenience store, I bought a jug of strawberry flavored horchata mix.
\n
\nI’m reasonably certain that the same jug had been sitting on that shelf when I moved into the neighborhood last year. It tastes like pink-tinted petroleum distillate.(and I’m drinking some right now as I write this)<\/p>\n

Here’s another disgusting beverage. I had a bunch of leftover chocolate chip cookies, and I thought to myself, "If I blended this with icecubes, I would combine the cool refreshing texture of an iced smoothie with the chocolaty goodness of a chocolate chip cookie."
\n
\nIn practice it was simply a sickening sludge.<\/p>\n

This rice-pudding popsicle had visible hunks of rice and raisins.
\n<\/p>\n

To complete the full flavor cycle of Mexican sack icecream, I present to you the strawberry bolis (or bolis fresa<\/span>).
\n<\/p>\n

A buddy of mine discovered that he could make his own sparkling mineral water by pressurizing tap water with industrial-sized CO2 tanks.
\n
\nIt’s cool, refreshing, and far far cheaper than buying Topo Chico.
\n<\/p>\n

As promised, I returned to Pepe’s Fruit cup stand for more frozen treats. It’s a difficult place for a non-Spanish speaker to navigate because of all the slang terminology in the signs and on the menu. Here we see Julia eating something that was identified as "lala."
\n
\nIt seemed to be a strawberry malt with large hunks of fresh strawberries.<\/p>\n

This is also from Pepe’s. It may be called "the Mona." It is a sundae, half of which is fruit.
\n
\nThe wafer cookies are also a nice touch.<\/p>\n","protected":false},"excerpt":{"rendered":"

The weather has returned to what most people would consider reasonable temperatures. No longer will I need to ingest large amounts of chilled food and beverage to normalize my core body temperature. 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