The LuLac Edition #5, 626, April 12th, 2026

 

 

 

 

FOOD-TASTIC NEWS

ICE & RICE

VERY NICE!!!!

 

GELATO 

AND 

ITALIAN ICE

 

Italian ice is a semi-frozen sweetened treat compose d of finely granulated ice and fruit concentrates, juices, or purées, or other natural or artificial food flavorings. Italian ice is derived from Italian granita and is in many ways similar to sorbet and snow cones, but differs from American-style sherbet in that it does not contain dairy or egg ingredients. The ingredients in Italian ice are mixed, then whipped during the freezing process similar to the process for making ice cream. As a group, Italian ice comes in a variety of consistencies from crunchy, to smooth, to slushy.  In Philadelphia and the Delaware Valley, Italian ice is known as water ice. In Boston and other places in New England, it is known as slush — not to be confused with a slushie, which is a drink.

Italian ice was introduced to the United States by Italian immigrants and is derived from the Sicilian granita, a similar and related Italian dessert, with Italian immigrants often selling it in the streets of cities such as New York City and Philadelphia. Traditionally lemon-flavored, popular modern choices include cherry, strawberry, and other fruits and confections.

The Italian word sorbetto and English sherbet come from fruit syrups sweetened with honey or palm sugar and diluted with water that were once drunk by Arabs.

In Italy, Italian ice or granita seems to have appeared at the same time as ice cream in the second half of the 17th century. Both products use the same technology. Italian ice can be used as a stand-alone refreshment, dessert, or as a palate restorer in a multi-course meal.

Locally we have two franchises of water ice, Rita’s as well as Josies. You can get all flavors with any combination of toppings. Expect to pay over $10.00 for 2 large but they are delicious and you an store them in the fudge if you, like me, eat ice cream, incrementally.

My favorite flavor is Blacxk Cherry followed closely by lime. Lime, however, is a scarce commodity in both so when they do make it, grab it.

Finely granulated flavored ice of Italian immigrant origin is instead commonly referred to and sold as water ice by residents and natives of Philadelphia and the Philadelphia metropolitan area, including South Jersey.

Although largely synonymous with Italian ice, water ice has also been described as a specific type of Italian ice originating in Philadelphia, or a "variation on the more broadly-accepted Italian ice".

One summer I worked at a place in Moosic overnight that made Luigi’s Italian Ice. I had to take the finished product which was boxed and stack it into this huge freezer. It was the summer of ’95 and blazing hot outside. The contrast of the cold and the heat is most likely one of the reasons why I have arthritic hands. My favorite Luigi’s…..grape and cherry.

 

FRIED RICE RECIPE

With the high cost of dining out, even a Chinese box of fried rice might  be off your checklist. But I found a great recipe to make it on your own. This restaurant-style Chinese Fried Rice recipe is the best ever! It tastes even better than takeout and is ready to eat in just 15 minutes. This is one of the most popular recipes on Everyday Easy Eats, for good reason. Learn how to make homemade fried rice with this easy recipe that is guaranteed to be a crowd-pleaser.

Use cold, cooked rice: The key to making perfect Chinese fried rice is using leftover, refrigerated rice. This is because chilled (preferably day-old) rice will separate nicely and won’t clump together in the pan. A freshly-cooked batch of warm rice will not fry well when it hits the hot pan, and will result in mushy clumps.

Use long-grain, white rice: It cooks up fluffy and not sticky, with individual grains remaining distinct and firm. I find that Jasmine or Basmati rice gives the best consistency, fragrance, and flavor.

Use butter: Japanese steakhouses use a big pat of butter when they’re making fried rice for good reason. Using butter (rather than oil) makes the rice brown up perfectly and just makes everything taste so much better.

Use a wok or large skillet: You want to use a pan that seems large for the amount of rice and other ingredients you are using. This allows the ingredients in the pan to heat up quickly and evenly. It also gives you plenty of room to toss everything together without anything falling out of the pan.

Be sure to use the tips above to make sure your fried rice turns out perfect, every single time!

Okay, let’s talk ingredients. To make this homemade fried rice recipe, you will need:

Cooked, chilled rice: Make sure your rice has been cooked in advance and thoroughly chilled in the fridge in a sealed container. As I said before, freshly-cooked rice will not work well in this recipe.

Onions, carrots, peas, and green onions: This is the base mix of vegetables that I always use for fried rice, but feel free to substitute any other stir-fry vegetables you have on hand.

Garlic and ginger: These two ingredients add a zesty kick and depth of flavor. Always use freshly minced garlic and grated ginger for the best flavor.

Eggs: These add a good dose of protein, as well as flavor and texture. If possible, you should use organic, pasture-raised eggs for maximum health benefits.

Soy sauce: This savory condiment forms the base of the rice’s flavor. You could also use tamari, which is essentially gluten-free soy sauce. I recommend always purchasing high-quality organic tamari and soy sauce. Soybeans are one of the top GMO and pesticide-laden crops, so it’s worth spending the extra money on organic.

Sriracha: This spicy sauce adds a good amount of heat without overpowering the rest of the flavors in the dish.

Butter: Again, butter just makes everything better. I recommend using grass-fed butter if you can.

Saute the veggies: Start by cooking the vegetables and aromatics in a bit of butter until tender.

Cook the eggs: Push the veggies to one side of the pan. On the cleared side, scramble up the eggs in the last bit of butter. Then, stir to combine everything together.

Stir-fry the rice and sauces: Next, add the rice, soy sauce, and Sriracha. Stir-fry the mixture for a couple of minutes to pull all the flavors together.

Garnish and serve: Sprinkle with some sliced green onions over top the fried rice, then serve it up nice and warm.

Here are other variations.

Pineapple Fried Rice: Canned or fresh pineapple can be traditional in Chinese or Thai fried rice. Just dice and stir it in to combine.

Kimchi Fried Rice: Kimchi adds an incredible flavor boost to fried rice. Just chop and mix it in your fried rice.

Chicken Fried Rice: Cook a couple of chicken breasts in a pan. Then shred or dice and add it to your fried rice. For a shortcut, use leftover or rotisserie chicken.

Shrimp Fried Rice: Pan-fry a pound of peeled, raw shrimp and then stir it into your fried rice.

Pork Fried Rice: Cook a boneless pork chop in a pan, then dice and add to your rice.

Beef Fried Rice: Sauté steak or brown ground beef in a pan, then crumble or dice and add to your fried rice.

Or you can make your own House Fried Rice and add beef, chicken, pork, anything you want. Except pizza, or tomato sauce. That would be so wrong.