Who'd a thought?

"Dondurma, Turkish ice cream, is traditionally made with goat's milk,
mastic and salep, which is derived from the bulbs of wild Anatolian
orchids. These flowers are now endangered, so Lezzetli Ice Cream <
http://www.lezzetliicecream.com/>, which recently started selling its
homage to dondurma at the Hester Street Fair on the Lower East Side,
substitutes *Japanese konjac powder*. The ice cream is churned in a
machine, frozen, then beaten with a long rod (as is traditional) until it
clings to itself. Of the four flavors currently available, Chios vanilla,
named after the Greek island where the mastic tree grows and thoroughly
colonized by flecks of vanilla bean, is the doughiest; pull it and you can
see strands part, as with string cheese."

From today's NY Times online. Emphasis mine.

Judy in sunny, summery, humid New Jersey

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