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The other day, MNB reported on a restaurant in Australia that is serving waters of various kinds with the same care usually reserved for wine – choosing certain water-food pairings, being careful about temperatures, and even rating the terroir of various waters.

Now, the New York Times reports that ice is getting the same treatment in some quarters, where “the idea of consuming generic ice is enough to raise goose bumps and not the good kind.”

The Times writes: “There are those — and don’t wear yourself out looking for statistical surveys on this one — for whom water in chunky frozen form is a source not merely of interest but also obsession. You can find them, of course — alongside every other compulsive with an affinity group or microcohort — on the Web.

“They post recipes for making ice with a level of internal clarity greater than that of a D-flawless diamond. They make YouTube videos of a deliberately Captain Kangaroo-style naïveté that demonstrate the beauties of cubes formed by boiling distilled water once to release any trapped air molecules and then boiled again and frozen before being plunked in a glass.

“They forego refrigerator ice altogether in favor of the commercially produced kind, ordering products like the Air AI-100S portable ice cube maker, capable of producing fresh ice in 10 minutes, up to 28 pounds of it a day. Some aficionados, like the country singer Vince Gill (who has a Scotsman), even raise the ante by installing commercial grade ice machines in their homes. And some set out on a kind of gourmet ice hegira (Safeway to Gristedes to Fairway) whenever friends come to drink.”

KC's View:
Some people clearly have too much money and too much free time.