FIRST!

backstory: Charles and I figured that the stuff we don't know could fill an encyclopedia, so we've set up this blog to update each other on the things we've just found out about on google. Unfortunately, the address googleblogger.blogspot.com was already taken by the google folks. But KNOWLEDGE PROJECT (courtesy of Charles) sounds pretty cool too, so that's what this is.

I'm at Vail, CO, visiting Charles, and we found this wonderful gelato place called Rimini at 675 Lionshead Place. We've had it twice in two days. Naturally, the question came up as to what the difference is between gelato and ice cream. And, courtesy of World of Ice Cream, we present this answer:

"...lesser ice creams also have more air whipped in. As much as half the carton may be air, in fact. More air--or "overrun"--means softer ice cream that scoops more easily and melts more quickly. Premium ice creams have very little air added; gelato has no air added at all... usually include more egg yolks, more milk and less cream... [and] actually has less fat than regular ice cream, [although] gelato's low overrun makes for an extremely dense, rich and creamy treat."

Today's cup of heaven = pistachio gelato + white chocolate raspberry gelato + giant caramel pistachio chunk. Thank you JWU person behind the counter! We're definitely going again tomorrow, mmm...