The Foodie Report
Ruminations on food, cooking in and eating out in our area.

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Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, May 08, 2008

two kinds of soft-serve

Baskin-Robbins is now selling soft serve ice cream. I wouldn't have bothered to mention it a few years ago, because there was only one Baskin-Robbins in the area, in the Florence Mall. There are now several, all connected with Dunkin' Donuts. I just had a wistful conversation with a couple of colleagues, who grew up on Baskin Robbins and have to have their Rocky Road or World-Class chocolate.

I am very high on Busken's new Yagoot, which I've blogged about before. Wednesday night, I went to their new store in Rookwood. Had a coffee yogurt with almonds and oreos. It rocked--strong coffee flavor (decaffeinated, though--I checked, since it was after 11 in the morning. I am a sensitive soul.) and I just love the smooth, not too creamy texture and the tang. If you've had it at the Hyde Park bakery, this is much better because their new machinery freezes it much colder, so it's stiffer and stays frozen longer. The plain is really good, too, and the toppings are high-quality: lots of fresh fruit. (I don't quite get the idea of crunchy sweet cereal that goes along with this kind of yogurt, but that's probably my age) This is tangy, low-fat yogurt, and I think it's a lot like Pinkberry, only probably better. (A little hard to arrange a side-by-side testing, but I'd had Pinkberry not too long before I first tried Yagoot.) Especially since it turns out Pinkberry is more fake than they were letting on.

I hope Busken's opens a hundred of them.


at 9:02 AM Anonymous Anonymous said...

I am part of the opening team at the new Yagoot, so please take my comments with a grain of salt. If you are new to the 'tart' style yogurt then I suggest you start with the 'original' yogurt with your favorite fresh fruit toppings (save the coffee for when you are feeling more adventurous). The 'crunch' topping however, is incredible. It is the same topping that Busken uses on their famous Aligator Danish. It is made by cooking coconut, cashews and sugar and then baking the mixture off in an oven. Finally, it is broken up in a mixer into a coarse topping. Busken also incorporated their muffins into one of the menu items. It is called a 'Muffin Break' where the customer selects a muffin of their choice which is heated, topped with yogurt, crunch and an assortment of fresh fruit.

If you have any 'behind the scenes' questions or comments, feel free to post and I will respond the best I can.

at 9:24 PM Anonymous Anonymous said...

I would like to see a list of the ingredients used. Is that possible? Thanks. Diana

at 7:54 PM Anonymous Anonymous said...

There are some small take-away cards near the register with all ingredients, nutrition facts and even the types of live active cultures in the yogurt. All this should be on the website soon.

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