In last week's episode of The Sporkful, Eater Matt in Chicago called in to bring a vital issue to the forefront of the Eatscape. (Listen to the call above.)
Ice cream cones like the one pictured here are nothing special on their own. They aren't even that great when bitten in tandem with hard ice cream, or when licked around the perimeter.
But there is one moment in time when the standard issue ice cream cone becomes special, and that is after the ice cream partially melts and cascades into the chasm far below. The cone melds with the ice cream and softens, becoming slightly chewy on the outside, while the perpendicular interior support cross at the bottom remains crispy.
That is delicious. But it's over in an instant, and there's rarely enough ice cream to make the most of the cone. Like savages, we're forced to press the ice cream into the cone with our tongues, hoping to improve the cream-to-cone ratio ahead.
There is a better way. Eater Matt says he often asks ice cream parlors to place a half scoop of ice cream down into the chasm before placing the whole scoop on top. And he offers to pay for a full additional scoop for the shop's troubles. But all too often, he is denied.
Eaters, this technique should not be a novelty--it should be the norm. Why should there be any opposition? Cone makers should be thrilled, as this innovation could finally vanquish the rival cup forever. Ice cream parlors should jump on board as well, as this will no doubt increase Ice Cream-Based Joy by at least 20 percent year over year.
So please contact your congressperson and/or ice cream dispensary, and let it be known that we shall not stand for mediocre cones. Instead, we demand "Filled Cones," which is what I am dubbing this serving style. Onward and upward!
Photo: Flickr CC / TheCulinaryGeek