Favorite Milkshakes Location

[NiarrNDisney]

The Fountain at the Dolphin

 

[ddbowdoin]

Another vote for 50s Prime Time. They're hand made with real ice cream and taste great!

Word of warning: Sci Fi Dine In's shakes aren't hand made and come out of a machine.

thats not a milkshake... that is a Frappe

New England = Capital of Ice Cream in America, period

 

[elisatonks]

50's prime time, beaches and cream and ghiradelli's soda fountain. can't choose between the three they are all excellent.

 

[EnchantedRose]

A question on the PB&J shake

Does anyone know where else besides 50's Prime where I may be able to get the PB&J shake? If not...do you think I would be able to just walk up & order just a shake?!?! My husband is DYING to try it out...me not so muc ( a peanut allergy will do that!:ROFLOL Thanks!

 

[Pioneer Hall]

Does anyone know where else besides 50's Prime where I may be able to get the PB&J shake? If not...do you think I would be able to just walk up & order just a shake?!?! My husband is DYING to try it out...me not so muc ( a peanut allergy will do that!:ROFLOL Thanks!

Almost positive you can just go to the tune in lounge at the restaurant and order one at the bar.

 

[wolf359]

thats not a milkshake... that is a Frappe

I thought to be a frappe it had to have ice in it... :shrug:



Either way, it is important to remember

 

[ddbowdoin]

I thought to be a frappe it had to have ice in it... :shrug:



Either way, it is important to remember

Milkshake = Milk with Syrup

Frappe = Milk, Ice Cream, Syrup

Frappe's were invested at Brighams Ice Cream in downtown Boston. One hot night recently, an employee of Goldenrod in Manchester spent an inordinate amount of time explaining the difference between a milkshake and a frappe to a puzzled patron.

Clearly not from around here, probably not from New England in fact, this lost soul insisted that a milkshake is what we lovingly call a frappe. She was determined to win — because there is a big price difference between the two.

“Well, can I have ice cream in the milkshake?” asked the customer.

“Yes, but then that is a frappe,” replied the employee. In the end the customer ordered a frappe, because she wanted no part of milk whipped with syrup.

“It happens all the time,” said Ron Diburro, the manager of Goldenrod.

 

[wolf359]

Wow, I have never heard of a milkshake without ice cream. It's funny sometimes what you learn around here that you never expected to! :wave:

 

[Phonedave]

Wow, I have never heard of a milkshake without ice cream. It's funny sometimes what you learn around here that you never expected to! :wave:

It depends where you live, and what you call the "official definition"

You can have an argument about grinders, hoagies, subs, and po'boys.

You can have and argument about pop, soda, soda-pop, and coke.

And you can have an argument about shakes, frappes, cabinets, and malts. (Although I will state, to be a malt, it has to have malt in it)

The fact that about the only place in the entire WORLD that calls a mixture of Milk, Ice Cream, and Syrup a frappe is Boston, and the only place in the WORLD that calls the same mixture, but without the ice cream, a cabinet is Rhode Island suggests to me that being in the minority they are an anomoly. But on the other hand I will vehemently defend the proper nomenclature of if french fries, cheese, and gravy as "Disco Fries" so take that for what it's worth.

And I am pretty sure that nobody knows what a Beefsteak is. (The event, not the meat itself)




The first written reference to a milkshake was in a British
newspaper in 1885. The recipe included a shot of whiskey. (So that take the Boston assertation out of the running as the originator)




Long before the smoothie, the slush, the Icee, or the Slurpee, there was the milkshake, our nation’s most revered frozen treat. Of course, it wasn’t always so sweet and innocent: To 19th-century foodies, the milkshake was more cocktail than dessert, with the original recipe calling for whiskey in addition to milk and eggs. Over time, sweet syrups were added, then ice cream, followed by malt powder, an evaporated mixture of barley, milk, and wheat flour that gave it its familiar, gritty texture. The proliferation of soda fountains and kitchen blenders in the early 20th century led the milkshake to be inextricably associated with ice cream—even though, technically, any milk-based beverage becomes a “shake” once its shaken or whipped until foamy. (And depending on where you are with regard to the Mason-Dixon, “shakes” may be impossible to find—although there are plenty of “frappes,” “cabinets,” and “velvets.”)

 

[ddbowdoin]

It depends where you live, and what you call the "official definition"

You can have an argument about grinders, hoagies, subs, and po'boys.

You can have and argument about pop, soda, soda-pop, and coke.

And you can have an argument about shakes, frappes, cabinets, and malts. (Although I will state, to be a malt, it has to have malt in it)

The fact that about the only place in the entire WORLD that calls a mixture of Milk, Ice Cream, and Syrup a frappe is Boston, and the only place in the WORLD that calls the same mixture, but without the ice cream, a cabinet is Rhode Island suggests to me that being in the minority they are an anomoly. But on the other hand I will vehemently defend the proper nomenclature of if french fries, cheese, and gravy as "Disco Fries" so take that for what it's worth.

And I am pretty sure that nobody knows what a Beefsteak is. (The event, not the meat itself)




The first written reference to a milkshake was in a British
newspaper in 1885. The recipe included a shot of whiskey. (So that take the Boston assertation out of the running as the originator)




Long before the smoothie, the slush, the Icee, or the Slurpee, there was the milkshake, our nation’s most revered frozen treat. Of course, it wasn’t always so sweet and innocent: To 19th-century foodies, the milkshake was more cocktail than dessert, with the original recipe calling for whiskey in addition to milk and eggs. Over time, sweet syrups were added, then ice cream, followed by malt powder, an evaporated mixture of barley, milk, and wheat flour that gave it its familiar, gritty texture. The proliferation of soda fountains and kitchen blenders in the early 20th century led the milkshake to be inextricably associated with ice cream—even though, technically, any milk-based beverage becomes a “shake” once its shaken or whipped until foamy. (And depending on where you are with regard to the Mason-Dixon, “shakes” may be impossible to find—although there are plenty of “frappes,” “cabinets,” and “velvets.”)

dude... well done!

ps. french fried, cheese curds, and brown gravy....hmmm , montreal poutine!

 

[Phonedave]

dude... well done!

ps. french fried, cheese curds, and brown gravy....hmmm , montreal poutine!

Curds = poutine (Montreal, or in a pinch Manchester NH)

American cheese sauce = cheese fries with gravy, unless you are in a New Jersey diner. Then you can order Disco Fries

Some will say you can use Mozzerella. I like them either way.


-dave

 

[yankspy]

I'll go with the Plaza since it is the only place that has malts to my knowledge. Now if they could make an Egg Cream I would really be happy.