Erin from Boston has chew choreography on the brain: Do you start with the best bite, or do you save the best bite for last? It wasn't until college when my roommate noticed how I eat sandwiches (I eat them in circles from the outside saving the middle bite for last), that I realized I have been methodically saving the best
We debate the merits of toppings in general, as well as the pourables (hot fudge, caramel), the crunchables (sprinkles, candy, nuts), and all the others (whipped cream, cherries, etc). Plus, Mark chides children and Dan explains how time can be considered a seasoning.
A recent call-in episode where ice cream cake came up continues to spark debate. (I'll also point you to an earlier post on a musical exploration of the issue.) Mary writes to say that while store bought ice cream cakes sag, a homemade ice cream cake can sing: My husband made me the most delicious ice cream cake. It had butter pecan
We field calls from a man in Vancouver who despises ice cream cake, a couple in Chicago facing a condimental divide, and a woman in Montana with a philosophical query about granola.
Attention West Coast. If any of you check this out, let us know if it's worthwhile artistically or foodistically. And do tell what it makes you want more: food, or boxy hipster transport machines. If nothing else, I'm glad to know there is a Candy Wrapper Museum in this world. /mark [vimeo http://www.vimeo.com/11669679 w=500&h=283]
Vanilla, chocolate, black and white, coffee, strawberry, malt, and more. Plus, do cookies and chunks belong in milkshakes? And how thick is too thick?