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FoodLink Roundup: 10.06.08

Cupcake's Link Roundup
Last week, Cupcake was not in Las Vegas, but in front of the Louvre museum in Paris. Another good guess by Mr. Hazard. Where in the world is Cupcake this week? Post your guess in the comments.

Mackerel Economics in Prison Leads to Appreciation for Oily Fillets
Hold on... you're telling me this *isn't* a piece from The Onion?

Making Meals in a Rice Cooker
Brilliant. I love this.

Celebrity Chef Barbie
Just in case you didn't truly believe that "Celebrity Chef" is now a legitimate career... Dream big, girls!

Street Vendor Project
Advocacy for the little guy. Plus: the annual Vendy Awards. Mmm... social justice is tasty.

The Swill Is Gone
Dirty politics and a long, unappetizing history lolling behind the current Chinese milk scandal. Ew.

New food links — and another postcard from Cupcake — every Monday morning on missginsu.com

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10.06.2008

Egg Cream: No Egg, No Cream. Still Good.

"When I was a young man, no bigger than this
A chocolate egg cream was not to be missed
Some U-Bet's Chocolate Syrup, seltzer water mixed with milk
Stir it up into a heady fro', tasted just like silk
You scream, I scream, We all want Egg Cream"
— Lou Reed from Egg Cream

If you ever move to New York — and lots of folks do just that each year — you are bound to encounter the classic beverage that goes by the name Egg Cream.


My coworkers graciously provided egg cream-makin' supplies for my birthday fest. Ain't they sweet?

If you don't see the egg cream in some ironic "deconstructed" form at a schmantzy bar, you'll meet it at a luncheonette or deli (the 2nd Avenue Deli makes theirs in a dairy-free version). Or maybe you'll try one at the Lower East Side Egg Rolls & Egg Creams Festival that the Museum at Eldridge Street puts on every summer. No matter. You'll find it.

Of course, you could always cut out the middle-man and make your own. They're mighty tasty. And as Lou Reed reveals, it's truly simple process: all you'll need is a glass, a spoon, chocolate syrup, milk and seltzer water.

But first, what's the deal with the misleading name? An egg cream does taste creamy, so that part of the term isn't much of a stretch. But as it turns out, there's some contention about the "egg" in an egg cream.

It's possible that the "egg" came from the Yiddish word "echt" (good), as in "good cream," and that's a popular theory — but knowing how common raw eggs used to be in cocktails and in the drinks at soda fountains, I suspect that original versions of the egg cream used creamy, frothy eggs in the raw... Rocky Balboa style.

I can almost hear the vigilant souls at the New York Health Department shudder as I type that.

But the modern egg cream has not a drop of egg, so relax and follow the authentic directions conveniently provided by Fox's on every bottle of their famed U-Bet Chocolate Syrup:

* Take a tall, chilled, straight-sided, 8oz. glass
* Spoon 1 inch of U-bet Chocolate syrup into glass
* Add 1 inch whole milk
* Tilt the glass and spray seltzer (from a pressurized cylinder only) off a spoon, to make a big chocolate head
* Stir, Drink, Enjoy

Cheers,
Miss Ginsu

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9.24.2008

FoodLink Roundup: 04.28.08

Cupcake's Link Roundup
Last week, Cupcake was found (thanks to the sharp mind of Mr. Hazard) in the blossom-filled lanes of Prospect Park, Brooklyn. Where in the world is Cupcake this week? Post a guess in the comments.

A Guide to Bakeries in Manhattan's Chinatown
A handy guide for the gweilo, myself included.

Book-Beer Pairings
Slightly less reading comprehension, slightly more giggling while you turn the pages.

The In Vitro Meat Consortium
I've said it before: The future is yucky.

The All-Natural Taste That Wasn’t
“Isn’t it amazing how many additives it takes to make something taste natural?”
Oh, Pinkberry, you haz betrayed my tiny trust.

Manhattan Milk Company
All new... it's retro.

Guide to Kosher Imaginary Animals
A good "just in case" guide.

When Neighbors Become Farmers
Lawn? We don't need no stinking lawn.

The great British breakfast is a killer
Hilarious. Read through to the response at the end.

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4.28.2008