tag:blogger.com,1999:blog-7173052990851751381.post8464116944720138881..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Chocolate, Egg, and Cream? Fuggeddaboutit!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-7173052990851751381.post-33883860365819319942019-04-20T16:27:47.720-04:002019-04-20T16:27:47.720-04:00While working in an ice cream shop in CALIF in my ...While working in an ice cream shop in CALIF in my teens in 1972, a customer came in and asked for this. I was stumped, of course, when they said it had no eggs or cream in it. But back in 1972, I had no easy way of figuring this out (and the customer was no help). This is, in essence, a Chocolate Float, minus the scoop of vanilla ice cream. Back then, if they had ordered a chocolate float, I would have added the chocolate syrup and some vanilla ice cream--stirred it up and added cold carbonated water. Voila (a close equivalent). <br />T Moorehttps://www.blogger.com/profile/06528061335528680203noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12929315407409862372017-03-18T20:07:53.621-04:002017-03-18T20:07:53.621-04:00I grew up on Long Island (or LawnGuyLan) and we al...I grew up on Long Island (or LawnGuyLan) and we always had a pretzel rod in the glass with the straw. I made this tonight with a bowl of popcorn since I am conditioned to have the salty with the sweet. spendingsensiblyhttps://www.blogger.com/profile/06198728427584005540noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79937609013371910502013-06-06T03:59:41.934-04:002013-06-06T03:59:41.934-04:00Can I use sparkling water instead of seltzer?Can I use sparkling water instead of seltzer?Hidayathttps://www.blogger.com/profile/16523451900944109215noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35671221926765278922012-06-15T19:18:04.992-04:002012-06-15T19:18:04.992-04:00You know, I shared this with my
girlfriend and I s...You know, I shared this with my<br />girlfriend and I so, totally got l-<br />ots of compliments. ;)Johm Ukivloskinoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82603943492724638712012-05-12T00:24:07.273-04:002012-05-12T00:24:07.273-04:00I saw the chocolate sauce in a Smart N Final marke...I saw the chocolate sauce in a Smart N Final market here in the San Fernando Valley, and then I thought of this video. Stuff is really expensive thoughAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90236631169849621952011-09-03T10:39:34.716-04:002011-09-03T10:39:34.716-04:00No!No!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61966507237551041392011-09-03T10:14:45.464-04:002011-09-03T10:14:45.464-04:00Can I substitute the soda water with sprite? Thank...Can I substitute the soda water with sprite? Thanks for answering!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72536995072917791452011-02-25T20:02:34.501-05:002011-02-25T20:02:34.501-05:00You know what else is good to do with this, especi...You know what else is good to do with this, especially w/ kids? Make this and then in a different glass add the choc. syrup - about 1/2 in. to the bottom and then slowly add the "soda" in that glass. You can see the two seperately and the syrup at the bottom is an extra treat. They can stir it up too, if they like. More chocolate is never bad.Unknownhttps://www.blogger.com/profile/12283583400508508785noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1725754289463897982011-02-09T04:56:51.832-05:002011-02-09T04:56:51.832-05:00While you're in N.Y. or Pa., for historical pu...While you're in N.Y. or Pa., for historical purposes, try a Yoo-Hoo and let us know how it compares. It was invented in N.J. about the time the egg cream went eggless. There may be room for a little culinary intrigue here. Maybe all these things started in Jersey.<br /><br />I'll bet you find it to be kind of a bottled version of the chocolate egg cream. Pour it into a glass and put a little whipped cream on top to make your straw stand up.<br /><br />I prefer your method. I never cared for Yoo-Hoo...too thin.<br /><br />I miss soda fountains.<br /><br />JimAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82351150548110562192011-01-03T01:27:57.874-05:002011-01-03T01:27:57.874-05:00lol; i usually make it with soy or almond milk (la...lol; i usually make it with soy or almond milk (lactose intolerant)<br /><br />I've had a really good flat dark version made with Godiva or some other chocolate liquor.Unknownhttps://www.blogger.com/profile/10694049531259258830noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89825588156208465142010-11-04T13:10:04.547-04:002010-11-04T13:10:04.547-04:00I live in Chico,ca where do I get fox syrup?I live in Chico,ca where do I get fox syrup?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72523768360372320682010-10-17T08:01:48.851-04:002010-10-17T08:01:48.851-04:00When I worked in a ice-cream parlor we had to make...When I worked in a ice-cream parlor we had to make these at times. The client was very particular about how the foam looked. It would be thick and like you said egg white like.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25581583911290108602010-10-15T18:01:54.047-04:002010-10-15T18:01:54.047-04:00Paul D. - Haha, sorry Chef John... nothing persona...Paul D. - Haha, sorry Chef John... nothing personal. I thought you were from San Fransisco, but then again you strike me as an east coast guy. I stand corrected. I suppose they know how to make egg creams upstate too, but they still can't say "fuggedaboutit" quite right. <br /><br />As far as the "chocolate egg cream" debate goes. In 30 years I have never heard a passionate debate regarding the flavors. Calling it "chocolate" is A-OK in every luncheonette and diner I have ever been too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81565409405053279502010-10-15T17:29:32.702-04:002010-10-15T17:29:32.702-04:00I have a strong feeling of deja vu today. What are...I have a strong feeling of deja vu today. What are you up to Chef John?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9873523836166214982010-10-15T12:11:09.819-04:002010-10-15T12:11:09.819-04:00My dad still makes these like he did when he was a...My dad still makes these like he did when he was a soda jerk at his grandpa's soda fountain. If you use the ISI soda siphon you get a more authentic drink too (they're more akin to old time seltzer bottles than anything you buy and pour) From what I've been told it has something to do with the amount of pressure the gas is under.<br />-SASAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12008962265627411122010-10-15T08:55:38.820-04:002010-10-15T08:55:38.820-04:00how timely! a girl friend is coming to visit - i&#...how timely! a girl friend is coming to visit - i'll ask her to pack one of those chocolate syrup for me. will be sure to try that one.Ritahttps://www.blogger.com/profile/14183468214542658619noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47565211817383438652010-10-15T06:21:40.253-04:002010-10-15T06:21:40.253-04:00Thank's!Thank's!Ins. Romano Elenahttps://www.blogger.com/profile/17862238763502793267noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63140698388184100372010-10-15T04:07:15.715-04:002010-10-15T04:07:15.715-04:00I think chocolate should only be mixed with milk -...I think chocolate should only be mixed with milk - it's like making a cheese sauce with water - YUK! But, each to their own. <br />Thanks for sharing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68573918185764102010-10-15T02:23:40.208-04:002010-10-15T02:23:40.208-04:00Sounds good.Sounds good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-166345441484985372010-10-14T21:49:50.941-04:002010-10-14T21:49:50.941-04:00That was a nice video. This one looks so easy and ...That was a nice video. This one looks so easy and very refreshing.dining tablehttp://www.organictables.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13514134697188570182010-10-14T20:05:38.216-04:002010-10-14T20:05:38.216-04:00Thanks! Hey, I'm from upstate!!Thanks! Hey, I'm from upstate!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87301541851022647942010-10-14T18:44:04.289-04:002010-10-14T18:44:04.289-04:00Paul D. ...born and raised New Yorker here. Chef J...Paul D. ...born and raised New Yorker here. Chef John has the recipe 100% correct. In fact, it can't be made any other way. Anyone who says any different is from upstate...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85310538480877650752010-10-14T18:23:17.103-04:002010-10-14T18:23:17.103-04:00I've wanted to try this since I read Harriet t...I've wanted to try this since I read Harriet the Spy when I was a kid, but I can't wrap my head around chocolate-flavoured water!The Procrastinatorhttps://www.blogger.com/profile/16891348896586571000noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43739695623489354592010-10-14T17:57:57.555-04:002010-10-14T17:57:57.555-04:00Good piece! I have some very passionate ideas abo...Good piece! I have some very passionate ideas about egg creams. First, saying "chocolate egg cream" is like saying "cucumber pickle." It's an egg cream, not a chocolate egg cream. When someone comes along and creates other flavors--sacriledge--those might be "vanilla egg creams" or whatever, but the genuine article is just "egg cream."<br /><br />Seltzer is carbonated water. Club soda is the same thing with salt added. You definitely wouldn't want club soda in an egg cream if you had your choice.<br /><br />While the end product is pretty much the same, much like the throwing of a pizza, there is an art to the making of the egg cream. The "pros" seem to bounce the spoon in an almost up and down motion as the seltzer is added, producing a rhythmic sound as the spoon keeps contacting the glass. The pouring tends to be continuous, with a topping off sometimes needed.<br /><br />Finally, I was taught that using VERY cold milk is important. I've tried it several ways, and I tend to agree with this. In fact, I used to put a carton in the freezer for a little while before making egg creams. I would tell people to use "partially frozen" milk when offering the recipe.<br /><br />Anyway, I just wanted to throw in my two cents not to criticize but to celebrate. And you have a WONDERFUL blog I enjoy following.<br /><br />--RobertAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22126581024361831082010-10-14T17:34:57.641-04:002010-10-14T17:34:57.641-04:00@ jinno-- you want el agua de seltz, el agua de so...@ jinno-- you want el agua de seltz, el agua de soda, la soda o el sifónKrisDnoreply@blogger.com