Sent to me by one of my faithful correspondents, an article in the NY Times about whether the egg cream can make a comeback.
My comments about the article (and note those from a person as devoted to the well-made egg cream as he is to the works of Leonardo da Vinci and Albert Einstein).
1. The egg cream has never died
2. If ever I ordered an egg cream and it looked like the thing in the photo in that article I would either (a) shoot the person who made it, (b) commit hara-kiri or (c) notify the FBI
3. A true egg cream is not made from a seltzer bottle!! It is made from a soda fountain dispenser, first the chocolate, then the milk and then a slow steady stream of soda from the fountain and finally a fine rapid stream from the fountain.
3. An egg cream by definition is made with chocolate syrup (ideally Fox's UBet). A vanilla egg cream is acceptable in some parts of the world but one flavored with strawberry, raspberry, mint or anything else is explicitly forbidden in the Old Testament, the New Testament and the American Declaration of Independence.
4. Whether the best egg creams are made in Brooklyn or The Bronx is open to debate but no city in the world dares claim "the best" egg cream.
Whatever, read the article and enjoy at http://cityroom.blogs.nytimes.com/2008/ ... -comeback/
Your own comments are most warmly invited.
Thus spake Ye faithful curmudgeon