January 20, 2011

"Once purified, the water is then frozen, where it is aged for at least 48 hours, increasing its density and making it colder and stronger."

Gourmet ice.

Discussion at Metafilter . Example:
These are the sorts of people our society rewards. I thought about that and I shivered a bit.

ARTISAN. FUCKING. ICE.

I'm quitting America guys.

30 comments:

Gabriel Hanna said...

There are a lot of people willing to pay a lot of money to show off. These people are one reason we still have socialists.

Mark said...

I have to agree. I'm pretty hard-core libertarian, and this kind of thing brings out the Che in me.

chickelit said...

It's all a scientific experiment. I can talk until I'm blue in the face about how good Névé is. But unless you taste it you won't give a fuck.

He's got a point. It also sounds like his rivals are driven by gelidness.

chuck b. said...

Ice is the new oxygen.

Remember the oxygen craze a few years ago? Well, several years now. I am getting old and time is going by really fast.

John Cunningham said...

For a while in Alaska in the 1980s, there were a few guys in Southeast who used fishing boats in the offseason to get glacial ice chunks which they thawed and then sold to Japan as pure 10,000 year old glacial waters. Eventually some Greenie idiots sued them for tampering with the saline balance of the ocean waters.
when going fishing on the Kenai peninsula, we always stopped by Portage glacier. if the winds had blown ice blocks up on the beach, they were great in the coolers. the dense glacial ice took 3 or 4 times longer to melt than freezer ice.

chickelit said...

Remember the oxygen craze a few years ago?

Does this man look busy?

Methadras said...

Stuff White People Like.

Ann Althouse said...

I've got to admit I like the idea of extra-great ice. Ice can be bad and mess up a drink. My solution is not to drink anything with ice (other than to accept the ice water that's generally served in restaurants). I could see ordering a fine Scotch and taking it with this high-quality ice.

Palladian said...

Fine Scotch is never drunk with ice of any sort, woman!

Palladian said...

It's things like gourmet ice that make me giggle when people say we're in THE WORST ECONOMIC DEPRESSION EVER.

We actually need a real, good depression every once in a while, to cleanse our culture of this sort of toxic excess. The existence of the hipster is evidence that it's time.

peter hoh said...

Hey, the lobbyists and hedge fund managers need something to look forward to after a day of heavy lifting, don't they?

Ann Althouse said...

"Fine Scotch is never drunk with ice of any sort, woman!"

I never drink Scotch with ice myself, but I just said I "could see" going with the ice as a variation if it was this special high-quality ice.

Ann Althouse said...

"toxic excess"

It's ice! It's absurd to see ice as excessive. I think there's something austerely beautiful about perfecting ice.

chuck b. said...

I would not stay at the icehotel, but I would definitely have a drink in the icebar. Vodka in a glass made of ice? Yes, definitely. Please. Make it a double. In fact, just line them up and I'll get started right away.

Fred4Pres said...

I have used glacier ice for drinks. Same idea. It was actually pretty cool (pardon the pund).

Penny said...

No chip off the old block.

Penny said...

It appeals to me.

And why is he a hipster?

Some guy decides to make improvements to a very common process. He believes he's perfected that. He goes out to market his product and got some high end clients.

We used to call this entrepreneurship.

Bob Plankers -- lonesysadmin.net said...

Well, at the very least someone needs to learn something about water, because it is less dense the colder it gets. That's why ice floats. Density, colder, stronger: pick two.

Gabriel Hanna said...

@Ann Althouse:

I had no idea you were so interested in ice. There's something like 14 phases of ice. I've worked with ice VI and ice VII, they're no good for cooling your drink and they sink in water.

Here's ice VI being made from water:

http://www.youtube.com/watch?v=VLuQoNhVv3U

I've also made argon ice. It tastes like COLD.

Gabriel Hanna said...

Anyway, it's the vanity of hipster jackasses with more money than sense which makes it possible for the rest of us to live above subsistence, as Gibbon pointed out:

"Such refinements, under the odious name of luxury, have been severely arraigned by the moralists of every age; and it might perhaps be more conducive to the virtue, as well as happiness, of mankind, if all possessed the necessities, and none of the superfluities, of life. But in the present imperfect condition of society, luxury, though it may proceed from vice or folly, seems to be the only means that can correct the unequal distribution of property. The diligent mechanic, and the skilful artist, who have obtained no share in the division of the earth, receive a voluntary tax from the possessors of land; and the latter are prompted, by a sense of interest, to improve those estates, with whose produce they may purchase additional pleasures. "

bgates said...

We used to call this entrepreneurship.

Yeah, I don't see why anyone is upset at this. Somebody is making something that somebody else wants, and they both benefit. What's not to like?

Palladian said...

"I think there's something austerely beautiful about perfecting ice. "

Ice is perfect, without intervention.

Oligonicella said...

Ann Althouse --

"It's ice! It's absurd to see ice as excessive. I think there's something austerely beautiful about perfecting ice."

So, screw the carbon emissions if you get good ice?

edutcher said...

It sounds like something the robber barons of the 19th century would have used.

Belkys said...

If Keynes were right they would be creating jobs. It is not different from hole filling
Still. every day a moron is born and who find him , own him

dbp said...

Ice is ice, but there are differences that can be important. We saw from the Alhouse ice skating pictures, clear ice. This ice is at least aesthetically different from the milky looking ice (filled with tiny bubbles of air) that we get from our automatic ice makers.

Lately I have been fascinated by the ability of ice, or rather the formation of ice, in purifying or concentrating solutions. It seems that an ice crystal would rather (in a thermodynamic sense) have another water molecule added on than a molecule of something else. If you freeze a water solution slowly, the ice will be more pure than the remaining liquid. I have been exploiting this virtue to concentrate hard cider into apple jack. You partially freeze hard cider and then strain the remaining liquid, which is enriched in alcohol, un-fermented sugars and various flavor compounds.

Michelle Dulak Thomson said...

And I thought the absolute limit had been reached last year when the San Francisco Chronicle ran an article on the culinary uses of slabs of salt carved from the Himalayas.

KLDAVIS said...

Ice is as important to a bartender as a stove is to a chef. The guy in the article is not the best messenger (and his product is probably a lot more sizzle than steak), but his overall point is a good one. For a quality drink, you need the right ice. A proper old fashioned? Huge ice, to keep the drink as cold as possible while diluting as little as possible. A Caribbean over-proof rum punch? Crushed ice, if you want to make it to the bottom of the glass without passing out. The biggest difference between the products of high-end cocktails bars and hobbyist isn't the bitters or the tinctures or the infusions, it's the quality of ice. I've been lobbying for a Kold-Draft machine at our house for awhile, but in the mean time I have Tovolo silicon molds to make 1" and 2" cubes, for shaking and serving rocks drinks/spirits, respectively.

KLDAVIS said...

Clarity is another issue entirely. There are all sorts of folks out there pitching methods to achieve clearer ice. Obviously you've got the ice sculpture rigs, but they're huge and cost thousands of dollars. Others try freezing water straight off the boil, directional freezing with the use of insulated coolers, or even constant agitation through pumps or heavy bass. The best results I've seen have come from the cooler in the freezer setups. They concentrate the impurities at the bottom where they can be chipped off.

backoutwest said...

hayzoos kristos, y'all. Try this:

Filter some tap water using one of those Brita pitchers or whatever you have.

Pour the filtered water into some big Tupperware things, then freeze 'em.

Boom. Big blocks of fancy ice. Chop 'em up with an icepick so they have rough edges and no one will be the wiser.