Liquid nitrogen as ice cream, which can be created within moments at the table because of the speed at which it cools food. The rapidity of chilling also leads to the formation of smaller ice crystals, which provides the dessert with a smoother texture. The technique is employed by chef Heston Blumenthal who has used it at his restaurant, The Fat Duck to create frozen dishes such as egg and bacon ice cream. Liquid nitrogen has also become popular in the preparation of cocktails because it can be used to quickly chill glasses or freeze ingredients. It is also added to drinks
The Emperor of Ice-Cream a cigar-rolling man whips 'concupiscent curds' of ice cream as the wenches come and go; in the adjoining bedroom, a dead woman lies in undignified discard, 'cold ... and dumb' under a sheet, her horny feet protruding. Both rooms teach the cynical wisdom that 'The only emperor is the emperor of ice-cream': what you see is what you get; look out for Number One; enjoy the sweet cold before the bitter cold claims you". The Emperor of Ice-Cream "The Emperor of Ice-Cream" is a poem from Wallace Stevens's first collection of poetry, "Harmonium". It was first published in 1922, and