Latest / The Radio From Hell Show - Best Of / The Donut Critic - Macaroon Ice Cream Cookie Sandwiches For February 25th, 2025

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The Donut Critic - Macaroon Ice Cream Cookie Sandwiches For February 25th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: To say a sponsored feature.
• 0:01
  Speaker 2: Gina, it's brought to you by you shouldn't have done this,
• 0:03
  Speaker 2: Ben the.
• 0:04
  Speaker 3: Samon Benjamin Lee, it's the doughnut critic. He's here and
• 0:11
  Speaker 3: I've already almost consumed this whole thing. I know, right,
• 0:14
  Speaker 3: A bend has brought us. Well, Ben, describe what these are.
• 0:18
  Speaker 1: Well, it's ice cream for breakfast.
• 0:20
  Speaker 4: But before I go into the dessert, let's talk a
• 0:23
  Speaker 4: little bit about the history and where you can get these. Okay,
• 0:27
  Speaker 4: So we all know The Sandlot, right, So it's the
• 0:30
  Speaker 4: beloved nineteen ninety three film. There's been a lot of reunions,
• 0:34
  Speaker 4: so somebody decided to finally start a restaurant in honor
• 0:37
  Speaker 4: of the Sandlot. Oh Okay, So it's called The Bambino,
• 0:42
  Speaker 4: and it's downtown Midville. So if you haven't been to
• 0:44
  Speaker 4: Midville lately, you need to get there. There's a revival
• 0:47
  Speaker 4: going on. And this restaurant, the Bambino, is a pizza
• 0:51
  Speaker 4: wood fired of in variety and it is delicious.
• 0:56
  Speaker 2: That Midvale area is so cool, all those old buildings.
• 1:00
  Speaker 2: I'm so glad people are taking a chance and starting
• 1:02
  Speaker 2: a local business.
• 1:04
  Speaker 4: Yeah, and the Bambino is actually where they filmed a
• 1:06
  Speaker 4: lot of those scenes by Vincent's drug, So there's a
• 1:10
  Speaker 4: lot of history to it, and those connections are really cool.
• 1:14
  Speaker 4: And the Bambino actually has some flavors that are kind
• 1:17
  Speaker 4: of fun for the sandlot. One's the Beast, one's the
• 1:21
  Speaker 4: Wendy Wendy pepper corn.
• 1:23
  Speaker 1: Right, Is it so good you need mouth to.
• 1:26
  Speaker 2: Mouth resuscitation after.
• 1:28
  Speaker 5: You eat it?
• 1:29
  Speaker 1: Is that potentially? Potentially talk about that? Okay? Yeah, so
• 1:34
  Speaker 1: that's the savory site.
• 1:35
  Speaker 4: Connected is a place called Setti's and they are serving
• 1:39
  Speaker 4: these ice cream sandwiches. These aren't just ice cream sandwiches though,
• 1:42
  Speaker 4: these are macaron ice cream sandwiches.
• 1:46
  Speaker 1: So good right.
• 1:49
  Speaker 6: Now, The macaron has been around for a long time,
• 1:52
  Speaker 6: been around for a long time, yes, we and ice
• 1:55
  Speaker 6: cream has been around for a long time. Why has
• 1:57
  Speaker 6: it taken us so long? It's true, It's true delicious.
• 2:01
  Speaker 4: It's the best combo because the macaron is a very
• 2:04
  Speaker 4: sweet cookie, and so to have that blended with the
• 2:08
  Speaker 4: creaminess of the ice cream is the best way to do.
• 2:10
  Speaker 2: It's not just the sweetness, the texture of it lends
• 2:14
  Speaker 2: itself really well to going.
• 2:16
  Speaker 1: With ice cream. Yeah, because you have that delicate shell.
• 2:19
  Speaker 4: So there's a little bit of texture and then you
• 2:21
  Speaker 4: bite into it and it's that soft, creamy ice cream.
• 2:24
  Speaker 1: It's so good.
• 2:26
  Speaker 2: So you gave me the well, actually I demanded the
• 2:29
  Speaker 2: cookies and cream.
• 2:30
  Speaker 1: That's true.
• 2:31
  Speaker 4: So yeah, main flavors right now you have the cookies
• 2:34
  Speaker 4: and cream. Carrie you got the lemon curd, and Bill
• 2:39
  Speaker 4: you got the pistachio.
• 2:40
  Speaker 5: No I had, it's gone now.
• 2:43
  Speaker 4: Yeah, the pistachio is probably my favorite. It's got that saltiness,
• 2:47
  Speaker 4: that nuttiness to it. These aren't new to Utah though,
• 2:50
  Speaker 4: So we had Maxilo mode in Orum, but I just
• 2:55
  Speaker 4: don't think she got the cells that we needed her
• 2:57
  Speaker 4: to get to obviously stay around. So we need to
• 3:00
  Speaker 4: support this business. Seti's down on Midvelle.
• 3:04
  Speaker 1: It's s E T T I E S Y.
• 3:07
  Speaker 4: And and and a little bit of backstory around that.
• 3:08
  Speaker 4: That's just the name of the daughter of the owners
• 3:12
  Speaker 4: and they just felt it was appropriate and her name
• 3:14
  Speaker 4: is Seti Seti, yes, and it's actually one of their daughters.
• 3:18
  Speaker 4: And it's created a little bit of controversy with the
• 3:20
  Speaker 4: other children.
• 3:22
  Speaker 2: Where's my where restaurant named?
• 3:26
  Speaker 1: Yeah, so they probably have to create two more just
• 3:28
  Speaker 1: to even And we love Seti more than we love you.
• 3:32
  Speaker 5: Now.
• 3:32
  Speaker 1: There's also a raspberry one which you cut up for us. Yes,
• 3:35
  Speaker 1: and that was terrific too. These are all good.
• 3:39
  Speaker 3: Oh see now you gave me a little slice of
• 3:42
  Speaker 3: the and and then a big I didn't get raspberry.
• 3:47
  Speaker 1: Oh oh, I got to I got to bite the You're.
• 3:49
  Speaker 2: Gonna have to go to Midvale and get your roll.
• 3:51
  Speaker 6: Yes, it's not that far Ron the carpenter says, dude,
• 3:55
  Speaker 6: I'm going there today.
• 3:58
  Speaker 4: But one of the things too, is it weren't This
• 4:01
  Speaker 4: patio is amazing. So they've got lights out patio life
• 4:05
  Speaker 4: right there. You know, I know a lot of people
• 4:06
  Speaker 4: are looking for these patio experiences in Utah, especially as
• 4:10
  Speaker 4: it worms up.
• 4:11
  Speaker 1: This is a perfect one to go to.
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  Speaker 3: It's in Midvale and do you have the yeah, oh sir.
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  Speaker 3: It is seventy six ninety two South Main Street, Midvale.
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  Speaker 4: And one of the things going on down there is
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  Speaker 4: the Pearl. It's the theater and they've revamped it and
• 4:25
  Speaker 4: they have a lot of variety concerts, variety shows and
• 4:29
  Speaker 4: it's just one of those things you have to check out.
• 4:31
  Speaker 1: So go to the Pearl on the web and see
• 4:35
  Speaker 1: what their lineup is. So you make an evening of it.
• 4:38
  Speaker 2: You go for pizza and then you go to the Pearl,
• 4:41
  Speaker 2: and then you go get your ice cream sandwich.
• 4:43
  Speaker 1: After.
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  Speaker 2: There's an evening for sure.
• 4:45
  Speaker 4: And I've gone to the Midvlle downtown multiple years and
• 4:48
  Speaker 4: I've always dreamt, how could you revive this? How could
• 4:51
  Speaker 4: you really get people to go down there? And I
• 4:53
  Speaker 4: think they're really doing it. I think it really is
• 4:55
  Speaker 4: becoming that hot spot. Of course, you got to have
• 4:58
  Speaker 4: a restaurant that people want to eat at. The Pearl
• 5:00
  Speaker 4: got shows that people want to see. So it is
• 5:02
  Speaker 4: just that additional traffic and it's it's building out. So
• 5:06
  Speaker 4: if you go down there and you haven't been down
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  Speaker 4: there for quite a few years, you're gonna be shocked
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  Speaker 4: that it.
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  Speaker 6: Looks this seventy six ninety two South Maine, And yeah,
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  Speaker 6: I haven't been down there for a while, but I
• 5:16
  Speaker 6: do know that I can stop and get some of
• 5:19
  Speaker 6: these right.
• 5:20
  Speaker 1: And they have new flavors coming too.
• 5:23
  Speaker 4: Yeah, So they have like a chocolate almond coming, they
• 5:25
  Speaker 4: have a lime curd coming, and they're taking requests. So
• 5:30
  Speaker 4: if you go in and you ask or want a
• 5:33
  Speaker 4: certain flavor, they will develop it.
• 5:35
  Speaker 3: So, Gina, what, what's that again. You go to the Pearl,
• 5:40
  Speaker 3: you get some pizza, go.
• 5:41
  Speaker 2: To Bambino and get some pizza, and then you go
• 5:44
  Speaker 2: to the Pearl.
• 5:45
  Speaker 5: Do it a show.
• 5:46
  Speaker 2: There's concerts and things there. Yeah, man, And then you
• 5:48
  Speaker 2: go to Seti's after for the ice cream salw.
• 5:51
  Speaker 1: That's so creative. I got to write that down, make
• 5:54
  Speaker 1: an evening of it. No, it is perfect. This stuff
• 5:57
  Speaker 1: is delicious.
• 5:57
  Speaker 3: I just I although now I feel a little lightheaded
• 6:01
  Speaker 3: because it's a lot of sugar.
• 6:02
  Speaker 1: Well, that's the best way to start your breakfast.
• 6:04
  Speaker 2: And perhaps you're hearing this segment and you say, I
• 6:09
  Speaker 2: know this great place that Ben needs to check out
• 6:12
  Speaker 2: and come tell you about. He's always looking for new
• 6:15
  Speaker 2: because stuff's opening all the time.
• 6:17
  Speaker 1: You don't know everything that's happening.
• 6:19
  Speaker 2: You need to You can email us, or you can
• 6:22
  Speaker 2: get a hold of Ben on your social media.
• 6:24
  Speaker 1: YEP.
• 6:25
  Speaker 4: I get about ten recommendations a week, and I try
• 6:28
  Speaker 4: to visit as many as possible. And that is really
• 6:30
  Speaker 4: how I found some of the amazing places.
• 6:32
  Speaker 6: Well, I got one for you. There's a place down
• 6:35
  Speaker 6: by Ruby Staff. It's it's a trailer okay, called Grumpy Dough.
• 6:39
  Speaker 1: Interesting. They make breakfast sandwiches swing by there. That's all
• 6:44
  Speaker 1: they do is breakfast. All they do is breakfast sandwich.
• 6:46
  Speaker 6: Do they do that throughout the day or they do
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  Speaker 6: it until like two in the afternoon.
• 6:49
  Speaker 1: Okay, but they have a Bulgogian egg one. Oh that
• 6:53
  Speaker 1: sounds amazing.
• 6:54
  Speaker 4: So you get the breakfast sandwich and then the cookie.
• 6:58
  Speaker 1: And then there's love and then there's a coffee shop.
• 7:00
  Speaker 5: Right now, wait, I'm writing this down, I'm gonna make.
• 7:03
  Speaker 1: That's make an afternoon of a breakfast of it. Absolutely delicious.
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  Speaker 4: No, there's there's a lot of cool places popping up,
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  Speaker 4: and it really is just getting out and supporting them.
• 7:14
  Speaker 4: And if there is a place that you love, make
• 7:16
  Speaker 4: sure you keep it around.
• 7:17
  Speaker 3: Well follow Ben the Donut Critic on Instagram. All that'll
• 7:21
  Speaker 3: you can get in touch with him that way.
• 7:22
  Speaker 6: Ye curse you for this, and curse you for dough lady,
• 7:27
  Speaker 6: because we've been there I think twice now.
• 7:31
  Speaker 5: Your own.
• 7:32
  Speaker 1: Yeah, those sweet rolls.
• 7:33
  Speaker 4: As you dip into her flavors to you just realize
• 7:37
  Speaker 4: that there's a lot more than just the cinnamon.
• 7:39
  Speaker 1: Just amazing. Yeah. All right, well, thank you very much,
• 7:42
  Speaker 1: thanks for having me the Donocritic.
• 7:44
  Speaker 5: Thank you you could come more than.
• 7:47
  Speaker 1: All right, I'll be there.
• 7:50
  Speaker 6: All right, let's see, we've got about two minutes here.
• 7:57
  Speaker 5: Because we got we got over with the news on time.
• 8:01
  Speaker 1: Now.
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  Speaker 2: Bill was rushing me through talking about the pizza. Oh,
• 8:05
  Speaker 2: I just got this text i'd like to highlight for
• 8:07
  Speaker 2: a second. I don't know if it's because I'm wearing
• 8:09
  Speaker 2: my navy hat today. Oh but Gina, this is fop Monica.
• 8:13
  Speaker 2: This morning, I'm watching my daughter take the oath to
• 8:16
  Speaker 2: leave for Navy boot camp. Go Navy, So another Navy mom.
• 8:20
  Speaker 5: Wait, a woman in the Navy for now.
• 8:24
  Speaker 2: Geez, just what.
• 8:26
  Speaker 1: I just don't know about that. I don't know.
• 8:30
  Speaker 5: The uh. I really do have kind of a sugar.
• 8:33
  Speaker 5: I ate that very fast.
• 8:35
  Speaker 2: I slowed down.
• 8:37
  Speaker 1: I'm gonna spread it.
• 8:38
  Speaker 2: We have a meeting later.
• 8:39
  Speaker 1: I wonder if I can.
• 8:40
  Speaker 5: It's gonna melt, though, it's gonna melt.
• 8:43
  Speaker 1: Yeah, you can't go too slow because it will melt.
• 8:45
  Speaker 5: That was my excuse. This is gonna melt. If I
• 8:49
  Speaker 5: have to take this.
• 8:49
  Speaker 1: Down, I have to drink this bottle of vodka. It'll
• 8:52
  Speaker 1: go bad. That's right.
• 8:57
  Speaker 3: Yeah, there's so many new places and I and I
• 9:01
  Speaker 3: don't know how you find them all there. I wish
• 9:03
  Speaker 3: there was a well, Ben you know, collects them and
• 9:06
  Speaker 3: they're there on his Instagram.
• 9:08
  Speaker 1: But a directory, I guess City Weekly.
• 9:11
  Speaker 6: When City Weekly does it with best of and then
• 9:14
  Speaker 6: they sometimes do special issues that are best restaurants and
• 9:18
  Speaker 6: best places.
• 9:18
  Speaker 2: So yeah, seriously, you could email us this radio from
• 9:22
  Speaker 2: LXI six dot com or if you follow the Donut
• 9:25
  Speaker 2: Critic on Instagram, because there's always a new place popping up.
• 9:30
  Speaker 1: And he's right.
• 9:31
  Speaker 2: He says, if you don't support these places, they go
• 9:34
  Speaker 2: out of business.
• 9:35
  Speaker 5: It's important