Miss Ginsu: About/Bio

 

FoodLink Roundup: 05.19.08

Cupcake's Link Roundup
Last week, Cupcake was hiding out at historic Rye Playland in Westchester County, NY. Where in the world is Cupcake this week? Post your guess in the comments.

A chicken in every pot belly
"it is I think one of the very best of the ancient, rustic slow-cooked standards, and everybody should have it at least once or go to the grave wondering why they hadn't"

Sneaky restaurant tricks
I know this article is supposed to be spun as a consumer rights piece, but I kind of view it as "How restaurants stay in business during tough times." It ain't easy, folks.

Liberians drop rice for spaghetti
High rice prices drive a new interest in spaghetti... with lots of chili sauce, of course.

The cost of food: Facts and figures
It's dismal data... but oh how I love an infographic!

Ideas We Love: The Donut Cake
Wedding? We don't need no stinkin' wedding... Let there be donut cakes for everyone!

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5.19.2008

The Donut Wars

I will preface this piece by letting you know this: I'm not a donut person, per se. That said, I will also tell you this: I love donuts in concept.

I love the way donuts are round. I love the way they curve in the palm of the hand. I love the hole in the center. I love that you can sometimes peek through that hole in the center and peer at the someone with whom you're sharing donuts. Maybe you also make a face or a silly noise at that moment. Donuts can be funny. But donuts also show up at wakes and church socials. Donuts can be somber.

Tres Leches Donut
The delightful Tres Leches Donut from the Donut Plant

What I love best about donuts is the idea of donuts and coffee. There's something so classically Americana about donuts and coffee.

The donut of my platonic ideal is the fresh-outta-the-fryer, crisp and steaming cake donut handed to me on a paper towel by an elderly someone who warns me that it's hot, and that I should be very careful not to burn my mouth. Said elderly someone has imbued this donut with his or her old-fashioned care, affection and pride. Needless to say, those donuts are rare as hen's teeth.

Donut Plant Dozen
A recent Donut Plant Dozen... Top left, clockwise: Pomegranate, Ginger, Coconut, Classic Glazed, Valrhona Chocolate, Rose Petal. In the back, Tres Leches, Blackout and another Valrhona.

My next-favorite donut is much more accessible. It's down at the Donut Plant and the cherubic counter man will sell it to you for a dear, but ultimately quite fair, price. Donut Plant donuts will not arrive hot from the fryer, but they are made with old-fashioned care, affection and pride as well as inspiring seasonal ingredients. Donut Plant donuts are taste adventures, and I like that in my food.

My boss liked Donut Plant donuts when I brought a tasting into work recently. He especially liked the Tres Leches donut. But what he REALLY likes are donuts from Peter Pan Bakery on Manhattan Ave. in Greenpoint.

After inhaling his first sampling of Peter Pan donuts just recently, he returned the next day. And the next. He demanded to know why I'd been holding back valuable Peter Pan donut insights for so long. It's not like I was plotting against his happiness. It's just that I'm not a donut person and because Peter Pan donuts were not my first-choice or second-choice donut, their little jellied and powdered gems made a much smaller blip on my personal radar.

One fateful day last week, my boss brought a stack of boxes into work. Boxes filled with donuts. Chocolate Glazed, Powder-Dusted. Some filled with berry jam. Some filled with Bavarian Cream. Cinnamon-Apple Cake Donuts. Strusel-Topped Donuts. Coconut-Flake Donuts.

A Mountain of Donuts from Peter Pan
A Mountain of Donuts from Peter Pan... Top left, clockwise: Chocolate-Glazed Eclaire, Cream-Filled Coconut, another filled eclaire, two custard-stuffed creampuffs, a Glazed Donut and a Strusel-Topped Donut

My coworkers went into a Peter Pan donut frenzy. They yelped. They swooned. They gorged. They ran to their phones and texted significant others with messages like: "OMG!!! We're getting up early Sat 4 DONUTS!" One coworker claimed that these were the long-lost donuts of her childhood, the like of which she hadn't seen in decades. She wrote to her mother about them.

And, yes... They're great donuts. Everyone says so. They're actually much closer to iconic American donuts, raised and glazed, fried fresh every day with good-quality fillings and (presumably) good-quality dough ingredients. (And they're dead cheap. This is Greenpoint, after all.)

The Peter Pan donut is probably very similar to the goods that the very first Dunkin' Donuts shop made waaaay back before they went corporate and started using cheaper fillers, cheaper sweeteners, cheaper fats and mass manufacture. The Peter Pan donut may not be available at every corner, but it really is the pastry of the people.

Admittedly, I felt crushed that my beloved Donut Plant donuts had so quickly rolled to the wayside in favor of a mighty Peter Pan onslaught. It was immediately clear that most people weren't really interested in pomegranate donuts, rose-petal donuts, Valrona chocolate donuts, ginger donuts, coconut-cream donuts or peanut butter and jelly donuts. They didn't want experimental donuts. They wanted donut donuts. They wanted tradition and comfort and sugary cream fillings.

So it seems the traditionalists won the war for the (clogged) hearts of my coworkers.

Down in the trenches, covered in a dusting of powdered sugar and sweating off the sugar-crash shakes, I reflect and find I've learned a few things.

I have strong donut opinions. I may have a delicate donut ego. And I guess I just happen to have a slightly off-the-mainstream donut perspective. And if I have all that, well... hell. Maybe I really am a donut person after all.

Peter Pan Doughnuts & Pastries
Peter Pan Donut & Pastry Shop on Urbanspoon
727 Manhattan Ave
Brooklyn, NY
718.389.3676

Donut Plant
Doughnut Plant on Urbanspoon
379 Grand St
New York, NY
212.505.3700

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3.06.2008