Tons of food smarts here. I wanted to start a thread where, after eating/drinking something, the foodies take a stab at answering how it was accomplished.

I'll jump start with this:

Ate at Cantina in Katy, TX today. The frozen margarita was like a freaking malt shake. Thick, super frozen, icy, and delicious in a Texas summer.

I usually defer to margs on the rocks where the ingredients can be simple and controlled (ie, no premade mix). But the Cantina, and I would assume other Goode Co frozen margs, were just another level of slush. Reminded me of a Sonic slushy that never melted down. Super dense icy drink that seemed to border on totally frozen, yet perfectly smooth.

How's did they make it?

Sugar, lime, tequila, triple sec.

What machine do they use to make them so malt like? Or some crazy awesome blender?

Jimmy Buffett Margaritaville Machine

:|

A vitamix with ice cold booze and a good amount of ice

Lime sherbet

It's a stabilizer, likely Xanthan gum.

Thanks Bonfire. Interesting. I'll look into it.

You still cooking pizza?

Oh yea, just celebrated year 3 in the Brick and mortar!

Congrats!

[Walton guy here. A Ramp. A4 to be exact. Right across the ****ter from one of your running buddies. I believe he was an entomology major, double minor in beer drinking and Bonfire. ]

Parrot-ice machine

Oh yea Jon, he's actually in Spain right now visiting Hutch (your RA that year)

A lot of our customers use Soft Serve machines as their margarita makers.