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July 05, 2007

Joey Chestnut, Top Dog

Congratulations to Joey Chestnut, who set a world's record, scarfing down 66 hot dogs at the annual Nathan's Famous Coney Island Hot Dog Eating Competition.

Watching this on ESPN turned my stomach... I can only imagine what it did to Chestnut's! But seeing 30,000+ people crowd onto Surf Avenue and Stillwell Avenue, not ten minutes from my home... was terrific! Long live Coney Island!

November 23, 2006

Happy Thanksgiving!

A very Happy Thanksgiving to all my readers!

January 23, 2006

Mmmm ... Cushman Honeybells

I am not in the habit of making my site into a commercial affair, but I just got through eating a Cushman Honeybell. And this morning, I made myself a glass of sweet, delicious Cushman Honeybell juice with my breakfast. That's because we order these Honeybells every January.

What on earth is a Honeybell?

It's a hybrid fruit that looks like an orange... but is much sweeter than any orange I've ever eaten. In truth, this unique natural hybrid citrus fruit is derived from a Dancy Tangerine and a Duncan Grapefruit... and tastes like neither of them.

If you have never eaten this fruit, go to this link, and check out the produce!

And NO, I am NOT getting any kickbacks from the company. But you can't order these babies beyond the end of January. Act fast!

And now we return to Notablog...

Comments welcome.

August 19, 2005

The Brooklyn Egg Cream

I posted some follow-up at SOLO on that 10th Anniversary Thread. In that post, I mentioned the Classic Brooklyn Egg Cream, in my attempts to explain what I meant by "seltzer" (my drink of choice):

Seltzer is seltzer-water, or carbonated water, or soda-water. It's like club soda (without the sodium) or mineral water (without the minerals). I add this explanation because anytime I've traveled out of the NYC area, and I order Seltzer, some waiter or waitress thinks I mean "Alka-Seltzer" or "Bromo-Seltzer" for the tummy. But seltzer is a classic New York drink. You can even make Egg Creams with seltzer. (I'd add another footnote to this footnote, but that's not standard academic practice. Suffice it to say: Egg Creams do not include Eggs or Cream. See here for instructions on how to make a classic New York Egg Cream. Also see here. And yes, we have real seltzer water delivered to our home in Brooklyn.)

All I can say is: If you've never had a Brooklyn Egg Cream, you've never had a refreshing drink! There are all sorts of debates as to how to make it. The ingredients are simple: syrup (chocolate, but some heretics use vanilla), milk, and seltzer. Some add the milk and seltzer first and stir in the chocolate syrup; some add seltzer and chocolate syrup first and stir in the milk.

But I love the original Brooklyn Egg Cream. Some insist this is the Bronx Egg Cream and that the Brooklyn Egg Cream starts with seltzer and milk, instead of chocolate syrup.

But this is the recipe I learned, growing up in Brooklyn:

Begin with chocolate syrup; in a tall 8 oz. glass (glass is the only way to go!), add about 3/4 of an inch-to-an inch of syrup; then another inch or so of milk; then add seltzer from a Seltzer Bottle (only resort to a newly-opened can of seltzer if you're desperate).

And there you have it: The Classic Brooklyn Egg Cream, with a nice thick white foam at the top, and a delicious carbonated beverage that will quench your thirst. Great for the "Dog Days" of August.

Comments welcome.