Egg Creams
Young
when what to my wondering eyes should appear?
Fox's u-bet!!!!!
I cannot give any reasonable explanation of how I'd have been looking
for capers on a shelf where they have chocolate syrup.
I snapped up that bad boy faster than you can say EGG CREAM!
Doesn't mean I know how to make egg creams. I put some u-bet, some
milk and a bunch of seltzer. Am I close?
I laughed at little at the printing on the lid. Reject if button is
up. Kinda reminded me of the sign at the Meadowlands football stadium:
Pass Out and Return Not Permitted. Like it was translated from Sanskrit
by someone who doesn't speak English well.
nancy
JR POD IA
Ok..I'm dying to know...what's an egg cream??
aintli...@yahoo.com
POD IA) wrote:
>>
>>I was wandering around Acme looking for capers for chicken piccata,
>>when what to my wondering eyes should appear?
>>
>>Fox's u-bet!!!!!
>>
>>I cannot give any reasonable explanation of how I'd have been looking
>>for capers on a shelf where they have chocolate syrup.
>>
>>I snapped up that bad boy faster than you can say EGG CREAM!
>>
>>Doesn't mean I know how to make egg creams. I put some u-bet, some
>>milk and a bunch of seltzer. Am I close?
>>
>
>Ok..I'm dying to know...what's an egg cream??
Put some cold milk (about 1/4 of the glass), Fox's
U-Bet to taste, and seltzer. Stir as you put the
seltzer in (should be seltzer not club soda).
Voila!! A wonderful taste of Brooklyn (NY, not
MD, CT, MI or any of those faux Brooklyns).
BTW, some people put milk, seltzer, U-Bet in that
order.
Notice - no eggs, no cream.
jan
Christine Ashby
<aintli...@yahoo.com> wrote in message > Put some cold milk (about 1/4
of the glass), Fox's
> U-Bet to taste, and seltzer. Stir as you put the
> seltzer in (should be seltzer not club soda).
> Voila!! A wonderful taste of Brooklyn (NY, not
> MD, CT, MI or any of those faux Brooklyns).
>
> BTW, some people put milk, seltzer, U-Bet in that
> order.
>
> Notice - no eggs, no cream.
Sounds like an American cousin of the spider. Soft drink, any flavour, with
icecream in it.
Christine
The Trinker
soft drink in this case means "fizzy drink of some sort", right?
What some U.S.ans call a soda, and others a pop?
Ice cream + fizzy drink is more often known as a "float", although
there are other names for it. The classic is a rootbeer float,
made with vanilla ice cream.
Egg creams are a different creature.
--
DO NOT SEND REPLIES DIRECTLY TO THIS E-MAIL!
tri...@pacbell.net is a spamdump, and is not read.
Send mail you'd like me to read to <kat> @ <vincent-tanaka.com>
(remove the brackets, of course.)
Judith Moore
drink is an "ice cream soda," 'though I also acknowledge "root beer float"
(with chocolate ice cream, it's a black cow). I believe a "soda" is also a
carbonated drink with flavoring syrup -- chocolate, cherry, etc. On the other
hand, I used to get syrup-flavored Cokes (cherry, lime, chocolate, vanilla)
that were called just that -- cherry Coke, etc. Club soda or seltzer and syrup
were known as "phosphates."
aintli...@yahoo.com
Ashby" <cma...@ozemail.com.au> wrote:
>
><aintli...@yahoo.com> wrote in message > Put some cold milk (about 1/4
>of the glass), Fox's
>> U-Bet to taste, and seltzer. Stir as you put the
>> seltzer in (should be seltzer not club soda).
>> Voila!! A wonderful taste of Brooklyn (NY, not
>> MD, CT, MI or any of those faux Brooklyns).
>>
>> BTW, some people put milk, seltzer, U-Bet in that
>> order.
>>
>> Notice - no eggs, no cream.
>
>Sounds like an American cousin of the spider. Soft drink, any flavour, with
>icecream in it.
Nope, not even close. No ice cream in an egg
cream. And if by soft drink you mean soda (for
example, root beer, cola, cherry) than it's even
further from an egg cream than I thought.
Egg cream: milk, Fox's U-Bet chocolate syrup,
seltzer (best from a real seltzer bottle or a
fountain).
Float: Flavored soda and ice cream (for example,
Root beer and vanilla ice cream
Ice Cream Soda: Seltzer, syrup, milk (drawing a
blank on whether there's milk in it, as I haven't
had one in many years), and ice cream.
jan
PENMART10
writes:
>On Tue, 14 Mar 2000 17:02:50 +1100, "Christine
>Ashby" <cma...@ozemail.com.au> wrote:
>
>>
>><aintli...@yahoo.com> wrote in message > Put some cold milk (about 1/4
>>of the glass), Fox's
>>> U-Bet to taste, and seltzer. Stir as you put the
>>> seltzer in (should be seltzer not club soda).
>>> Voila!! A wonderful taste of Brooklyn (NY, not
>>> MD, CT, MI or any of those faux Brooklyns).
>>>
>>> BTW, some people put milk, seltzer, U-Bet in that
>>> order.
>>>
>>> Notice - no eggs, no cream.
>>
>>Sounds like an American cousin of the spider. Soft drink, any flavour, with
>>icecream in it.
>
>Nope, not even close. No ice cream in an egg
>cream. And if by soft drink you mean soda (for
>example, root beer, cola, cherry) than it's even
>further from an egg cream than I thought.
>
>Egg cream: milk, Fox's U-Bet chocolate syrup,
>seltzer (best from a real seltzer bottle or a
>fountain).
>
>Float: Flavored soda and ice cream (for example,
>Root beer and vanilla ice cream
In NYC Ice Cream Parlors a Float is a Malted served with a scoop of ice cream.
>Ice Cream Soda: Seltzer, syrup, milk (drawing a
>blank on whether there's milk in it, as I haven't
>had one in many years), and ice cream.
>
>jan
No milk in an Ice Cream Soda.
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Christine Ashby
<aintli...@yahoo.com> wrote in message
news:dfbOOJ8iPvKL97...@4ax.com...
> Egg cream: milk, Fox's U-Bet chocolate syrup,
> seltzer (best from a real seltzer bottle or a
> fountain).
I think I might be confused about what "seltzer" might be. Here Alka Seltzer
is an indigestion remedy that you buy without prescription - it fizzes up in
water. I was presuming that seltzer was something like soda water.
Soft drink means pop - sweet, luridly coloured carbonated water.
Christine
aintli...@yahoo.com
(PENMART10) wrote:
>In article <dfbOOJ8iPvKL97...@4ax.com>, aintli...@yahoo.com
>writes:
>>Nope, not even close. No ice cream in an egg
>>cream. And if by soft drink you mean soda (for
>>example, root beer, cola, cherry) than it's even
>>further from an egg cream than I thought.
>>
>>Egg cream: milk, Fox's U-Bet chocolate syrup,
>>seltzer (best from a real seltzer bottle or a
>>fountain).
>>
>>Float: Flavored soda and ice cream (for example,
>>Root beer and vanilla ice cream
>
>In NYC Ice Cream Parlors a Float is a Malted served with a scoop of ice cream.
Well, I have to admit it's been a long time since
I lived in NY, but I remember having coke and root
beer floats when I lived there.
Always hated malteds because I hate the taste of
malt.
>
>>Ice Cream Soda: Seltzer, syrup, milk (drawing a
>>blank on whether there's milk in it, as I haven't
>>had one in many years), and ice cream.
>No milk in an Ice Cream Soda.
Thanks Sheldon. I didn't think there was milk in
an ice cream soda, but what with senility setting
in...
And then there is a Frappe. We called sundaes
Frappes, but I guess that's not what they really
are.
BTW, is the term Black and White for a shake,
malt, or ice cream soda a New York thing?
jan
Bob Pastorio
Pretty much what I grew up with working behind the soda fountain in my parents'
place.
> No ice cream in an egg
> cream. And if by soft drink you mean soda (for
> example, root beer, cola, cherry) than it's even
> further from an egg cream than I thought.
>
> Egg cream: milk, Fox's U-Bet chocolate syrup,
> seltzer (best from a real seltzer bottle or a
> fountain).
We ran out of U-Bet once and one of the soda jerks tried to get by with Bosco.
We saw through it in a second.
> Float: Flavored soda and ice cream (for example,
> Root beer and vanilla ice cream
Root beer and chocolate ice cream= brown cow
root beer and coffee ice cream= black cow
> Ice Cream Soda: Seltzer, syrup, milk (drawing a
> blank on whether there's milk in it, as I haven't
> had one in many years), and ice cream.
The 50's New Jersey variation when my parents owned the Towne Spa in South River
was, from the bottom up, syrup, milk, seltzer (from the needle jet to mix them
together), seltzer (from the wide jet to merely fill the glass about 80% full, a
scoop of ice cream, a dash of seltzer to fill (if needed), a squirt of whipped
cream perched on top of the ice cream, and a maraschino cherry on top.
Pastorio ( I think I'm having a soda emergency...)
Alas, Babylon
there was also a combo unique to the Detroit area where I grew up.
Scoop of vanilla with Vernor's poured over it. Boston Coller, it was
called.
Anyone out there with fond Vernor's & Faygo memories? I know both are
still made, as I come across them on ocassion, but I have a different
taste memory of them...but I guess this is not just all twisted memory
as I truly recall that when I was a kid, Hostess cupcakes were good!
Gloryon
On Thu, 16 Mar 2000 00:55:15 GMT, Bob Pastorio <Past...@rica.net>
wrote:
>Root beer and chocolate ice cream= brown cow
>root beer and coffee ice cream= black cow
>Pastorio ( I think I'm having a soda emergency...)
Nancy Rivera
Lime sherbet and 7-up.
--
Nancy
aka Nancita
aka bornin58
aka the 'nice Jewish girl' married to the Honduran
Alas, Babylon <glo...@simi.com> wrote in message
news:38d10369...@news.carroll.com...
Bob Pastorio
> On 15 Mar 2000 02:58:47 GMT, penm...@aol.com
> (PENMART10) wrote:
>
> >In article <dfbOOJ8iPvKL97...@4ax.com>, aintli...@yahoo.com
> >writes:
>
> >>Nope, not even close. No ice cream in an egg
> >>cream. And if by soft drink you mean soda (for
> >>example, root beer, cola, cherry) than it's even
> >>further from an egg cream than I thought.
> >>
> >>Egg cream: milk, Fox's U-Bet chocolate syrup,
> >>seltzer (best from a real seltzer bottle or a
> >>fountain).
> >>
> >>Float: Flavored soda and ice cream (for example,
> >>Root beer and vanilla ice cream
> >
> >In NYC Ice Cream Parlors a Float is a Malted served with a scoop of ice cream.
>
> Well, I have to admit it's been a long time since
> I lived in NY, but I remember having coke and root
> beer floats when I lived there.
Funny how the names change over such short distances, though. In central Jersey,
the progression of ice cream whipped into milk and syrup began with one scoop as a
milkshake. Two scoops became a "frosted" because the outside of the metal
container they were made in had a lot of ice condensation on it. Adding a scoop of
ice cream to that became a "frosted float." If a scoop of malted milk powder was
added to any of the milkshake family, the name "malted" was just added at the
beginning. Malted milkshake was usually abbreviated to just malted. But malted
frosteds and malted frosted floats stayed that way, obviously.
But a glass of root beer or Coke with a scoop of vanilla ice cream was also a
float, but it was a "root beer float" rather than just "float."
> Always hated malteds because I hate the taste of
> malt.
My father had a favorite "don't feel good" pick up for himself. He took a package
of Drake's single-slice pound cake and dropped it into the toasted. Meanwhile, two
scoops of vanilla ice cream, two squirts of vanilla syrup, a scoop of malted milk
powder, and maybe 10 ounces of milk would go up on the milkshake maker. When the
cake popped up, he put a scoop of vanilla ice cream and chocolate syrup on top of
it. By then the shake would be done. Sit back in the office and consume a zillion
calories, adjust his spirit and resume the daily toils.
> >>Ice Cream Soda: Seltzer, syrup, milk (drawing a
> >>blank on whether there's milk in it, as I haven't
> >>had one in many years), and ice cream.
>
> >No milk in an Ice Cream Soda.
>
> Thanks Sheldon. I didn't think there was milk in
> an ice cream soda, but what with senility setting
> in...
Here's another variation. In our area, they did have milk. One place actually
used cream. They were wonderful but when you finished it, it felt like you had
just eaten a shotput. It was heavenly, but it weighed heavy.
> And then there is a Frappe. We called sundaes
> Frappes, but I guess that's not what they really
> are.
By us, frappe was another, little-used name for a milkshake. I also encountered
that same usage on Cape Cod a lotta years ago.
> BTW, is the term Black and White for a shake,
> malt, or ice cream soda a New York thing?
In central Jersey, it was an ice cream soda. Vanilla soda with chocolate ice
cream.
The most amazing ice cream shop I've ever seen was a place called Mal's in New
Brunswick. They had a wide array of concoctions in some of the biggest pieces of
glass ever designed to fit on tables and eat out of. It was named after two
brothers, Morris and Louie Schreier and I think closed in the 60's.
Haven't thought about it in years...
Pastorio
aintli...@yahoo.com
<Past...@rica.net> wrote:
>aintli...@yahoo.com wrote:
>
>> On 15 Mar 2000 02:58:47 GMT, penm...@aol.com
>> BTW, is the term Black and White for a shake,
>> malt, or ice cream soda a New York thing?
>
>In central Jersey, it was an ice cream soda. Vanilla soda with chocolate ice
>cream.
>
In Brooklyn, a black and white (soda, shake,
malted) was made with chocolate syrup and vanilla
ice cream.
jan
Rhonda Anderson
Bob Pastorio wrote in message <38D0F1FB...@rica.net>...
>> >>
>> >>Egg cream: milk, Fox's U-Bet chocolate syrup,
>> >>seltzer (best from a real seltzer bottle or a
>> >>fountain).
>> >>
>> >>Float: Flavored soda and ice cream (for example,
>> >>Root beer and vanilla ice cream
>> >
I find all this fascinating - the number of different names for similar
things. In Australia you won't find egg creams at all. The fizzy drink
(soda) and icecream thing I remember being called an ice cream soda when I
was a kid. Now they seem to be called spiders everywhere I see them - I have
no idea how that name came about.
I actually read some interesting exchanges about milkshakes and the
differences between Australia and the US quite recently in a column in a
Sydney paper. Someone wrote in with an interesting anecdote. They had been
at Taronga Park Zoo in Sydney, waiting in line at a kiosk. Two American
women in front of them ordered milkshakes. The first one received her
milkshake, took a sip and commented to her companion that, oh,yuk, there's a
lot of milk (or something similar). At which point her companion cancelled
her order. What, the correspondent wondered, did someone expect when
ordering a milkshake? A number of people who had spent some time in the US
wrote in to explain that what they found being called a milkshake in the
parts of the US they had been in, was what is known as a thickshake in
Australia. A milkshake usually has a couple of dippers of milk, 2 scoops of
icecream, and a squirt or little ladleful of syrup (although you can always
ask for double flavour, or extra icecream). It's all bubbly on the top when
it's been mixed, and you get it through the straw with no trouble at all. A
thickshake is like the shakes you get at McDonalds - more like thinnish soft
serve icecream, and you have to expend a bit more effort to suck it through
the straw. Some of the correspondents explained that they had obtained what
we call a milkshake in the US by ordering a frappe. I take it from what I've
seen in this thread, though, that that would differ depending on what part
of the country you were in.
You wouldn't think it could be so difficult for an English speaker to
understand what an English speaker is talking about <g>
Rhonda Anderson (rhonda....@aqis.gov.au)
Penrith, NSW, Australia
There is something about men who can cook that makes them want the world to
realise
they are men who can cook. Women, on the other hand, just get on with it. -
Terry Durack
Regina Holt
-Virginia- DC is subdivided into two classes: velvets and frappes. Can
someone refresh my memory.
Second question: If there are no eggs or cream, how did it get to be
called egg cream? This thread hasn't touched that, and idle curiosity
has kicked.
aintli...@yahoo.com
dm...@webtv.net (Regina Holt) wrote:
>IIRC, in Massachusetts what would be termed milkshakes in Maryland
>-Virginia- DC is subdivided into two classes: velvets and frappes. Can
>someone refresh my memory.
From what I understand a milkshake in New England
is just that. No, or little, ice cream. I once
looked up Frappe in the dictionary, and it had a
special definition for New England.
>Second question: If there are no eggs or cream, how did it get to be
>called egg cream? This thread hasn't touched that, and idle curiosity
>has kicked.
I got this off of a web site.
http://www.sodafountain.com/navframe.htm?http://www.sodafountain.com/softdrnk/eggcreamhistory.htm
jan
[Jeff's Amazing New York Egg Cream]
------------------------------------------------------------------------
Origins of the Egg Cream
This page is not yet sponsored by Egg Cream
America, and does not
necessarily represents their views.
According to an
article published in
Esquire
Magazine in the 1970's, the Egg
Cream was invented in 1890 by Louis Auster, a
Jewish candy shop owner in
Brooklyn, New York. The beverage was extremely
popular, and the candy shop
(eventually five candy shops) would be standing
room only, and lines would
form down the street and around the corner.
According to the article, this
started a tradition of drinking the egg cream
while standing -- never
sitting.
During the 1920's (or maybe the 30's), Mr. Auster
was approached by a
national ice cream chain, and they offered to buy
the rights to the Egg
Cream for a fairly small sum. When Mr. Auster
turned them down, one of the
executives called him by a racial slur, and Mr.
Auster vowed to take the
Egg Cream formula to his grave. Furthermore, he
also instructed the few
relatives that knew the secret formula to do the
same -- and they all did
just exactly that. The only surviving member of
the Auster family that
still knows the secret is Mr. Auster's grandson,
Stanley Auster, and he too
has vowed never to reveal the secret. However,
Stanley Auster has been
quoted as saying that the original Egg Cream
contained neither eggs nor
cream, and that the origins of its name have been
lost.
One theory regarding the origin of the Egg Creams
name, and the original
formula, is that when Louis Auster created the Egg
Cream it originally
contained both eggs and cream and that was were
the name came from.
However, he may have later changed the formula
eliminating the eggs and
cream but keeping the same name.
Another theory is that the name Egg Cream was
derived as a marketing
technique. Eggs and cream were both very popular
ingredients in better
sodas at the time, but added to the cost of the
drink. Louis Auster may
have found a way to make a drink that tasted like
it contained both of
these ingredients even though it didn't. Calling
the drink an Egg Cream,
based on its taste, even though it contained
neither may have simply been
good marketing. (As a side note, drinks that
contained eggs were shaken
thoroughly with shaved ice and then strained --
you would have never tasted
the egg).
It is also possible that Louis Auster's Egg Cream
contained only chocolate
syrup, soda water, and maybe milk -- But the
chocolate syrup might have
been prepared with both eggs and cream (thus the
name).
Another theory revolves around the fact that Mr.
Auster was Jewish, as were
most of his customers at the time the Egg Cream
was invented. It is
possible the Egg Cream is actually a Yiddish name
or phrase that has been
Americanized. The Yiddish word for "Pure" is "Ekt"
(I hope I got the
spelling right). I have no idea what Yiddish word
sounds close to cream,
but for arguments sake let's say "Keem" is Yiddish
for "Sweetness". This
would have made "Ekt Keem" or "Pure Sweetness" the
original name, and it
simply became corrupted into Egg Cream.
In any event, the Egg Cream had a life of its own,
and other soda fountain
operators began selling they're own versions of
the Egg Cream. Initially,
each of the different soda fountains produced
widely different versions of
the Egg Cream, but eventually a formula consisting
of seltzer water (3/4 of
a glass), chocolate syrup (usually Fox's U-Bet,
1-2 oz.), and either cream
or milk (not too much) was settled upon. The Egg
Cream remained a product
sold only through New York soda fountains for many
years. The reason for
this was that bottled versions were impossible to
make. The cream,
chocolate, and soda had a tendency to separate and
to go bad after a couple
days at best, and efforts to pasteurize or
preserve the product ruined the
taste.
That is until the product produced by Jeff's. He
uses a specially patented
process to produce an Egg Cream containing the
same ingredients as the Egg
Creams sold at the old New York soda fountains --
but with a very long
shelf life. And just like the original Egg Cream,
Jeff has kept a couple of
secrets to producing the delightful beverage to
himself.
JR POD IA
"just")? I've never seen it, but I was wondering if there was something in my
area that I could substitute in order to sample this animal.
In the deep south when I was young, we used to get something that sounds like
an egg cream at the local pharmacy/soda fountain. (and, no, I'm not really
old..I could barely climb up onto the seat : D ) It was called a "vanilla
nectar." The syrup used in that, apparently, was vanilla. I loved it. Is
there a Fox's U-Bet vanilla syrup?
PENMART10
POD IA) writes:
For a picture choose "Fox's" from the drop-down menu:
http://www.american-kosheronline.com/grocery.htm
FOX'S U-BET CHOCOLATE FLAVORED SYRUP
"New York Cookbook" by Molly O'Neill - pg. 451
Sometime between 1910 and 1920, the ultimate Fox's U-bet Chocolate flavored
Syrup was invented in a basement in the Brownsville Section of Brooklyn. "I
honestly don't remember when," said David Fox, the third-generation owner of
the company that is still located in Brownsville. He also doesn't remember
whose picture is on the yellow-and-red label of the company's glass syrup
bottles, but he doesn't tamper with it. "We leave the recipe and the packaging
alone, " he said.
He does however, remember how the syrup got it's name. Herman Fox, his
grandfather, caught a bad case of wildcatting fever "sometime in the 1920s."
He left his hometown for Texas and returned oil-less, but with a new addition
to his vocabulary. Fellow drillers, it seems, were big on the friendly phrase,
"You bet." When he stamped the phrase on his label, Fox hit pay dirt.
The syrup is now available in major metropolitan areas across the United
States. It's milk chocolate tones--"and Brooklyn water, that's the secret
ingredient." said Mr. Fox-- have made it an indispensable, unadulterable
ingredient in the Egg Cream--an eggless, creamless drink that evokes the
idiosyncratic luncheonettes and soda fountains that once crowded the city's
street corners.
Today, egg creams are back in vogue. And their precise formulation is again
the subject of dinner table conversation. Aficionados agree that the forceful
jet spray of an old-fashioned seltzer bottle is necessary to create the drink's
distinctive foam. And, as one egg cream cultist, Mel Brooks, said, "You got to
get Fox's U-bet Syrup. If you use any other syrup the egg cream will be too
bitter or too mild."
------
Charles L. Gifford
>
> In article <20000317131304...@ng-ff1.aol.com>, jrp...@aol.com (JR
> POD IA) writes:
>
> >Is Fox's U-Bet just a chocolate syrup (dreading recrimination for the word
> >"just")? I've never seen it, but I was wondering if there was something in
> >my
> >area that I could substitute in order to sample this animal.
> >
> >In the deep south when I was young, we used to get something that sounds like
> >an egg cream at the local pharmacy/soda fountain. (and, no, I'm not really
> >old..I could barely climb up onto the seat : D ) It was called a "vanilla
> >nectar." The syrup used in that, apparently, was vanilla. I loved it. Is
> >there a Fox's U-Bet vanilla syrup?
>
> For a picture choose "Fox's" from the drop-down menu:
> http://www.american-kosheronline.com/grocery.htm
>
> FOX'S U-BET CHOCOLATE FLAVORED SYRUP
Here is a question for you Sheldon - from one who is not
knowledgeable about such things: Why does my bottle of Fox's
U-Bet say "Kosher for Passover"? How is chocolate syrup "kosher"
or not and why just mention Passover?
Charlie
Leslie Paul Davies
: "New York Cookbook" by Molly O'Neill - pg. 451
: the company that is still located in Brownsville. He also doesn't remember
: whose picture is on the yellow-and-red label of the company's glass syrup
I told Molly several years ago
whose picture it is... The Mother
of Phillip (Author) and Lenny
(WNYC Public Radio Host) Lopate.
GL
--
Paul W2SYF/4 Ft Lauderdale EL96vc
"Heisenberg may have slept here... "
Leslie Paul Davies
lpda...@bc.seflin.org
Martha Hughes
Rhonda Anderson <rhonda....@aqis.gov.au> wrote in message
news:8as691$jd...@thredbo.dpie.gov.au...
>
> Bob Pastorio wrote in message <38D0F1FB...@rica.net>...
> >aintli...@yahoo.com wrote:
> >
> >> On 15 Mar 2000 02:58:47 GMT, penm...@aol.com
> >> (PENMART10) wrote:
> >>
> >> >In article <dfbOOJ8iPvKL97...@4ax.com>,
> aintli...@yahoo.com
> >> >writes:
>
> >> >>
> >> >>Egg cream: milk, Fox's U-Bet chocolate syrup,
> >> >>seltzer (best from a real seltzer bottle or a
> >> >>fountain).
> >> >>
> >> >>Float: Flavored soda and ice cream (for example,
> >> >>Root beer and vanilla ice cream
> >> >
>
> I find all this fascinating - the number of different names for similar
> things. In Australia you won't find egg creams at all.
You don't find them in San Francisco either. I did have an egg creme in
Beverly Hills once, though.
The fizzy drink
> (soda) and icecream thing I remember being called an ice cream soda when I
> was a kid. Now they seem to be called spiders everywhere I see them - I
have
> no idea how that name came about.
The old Sears did make a great drink out of Orange sherbert and orange soda.
It was delicioud!
Frappes are in the Northeast. If you ordera frappe in California, you'll
get looked at funny. Most people won't know what you're talking about. I
remember when I was a kid and we visited Hong Kong. I got a chocolate shake
which was as thin and runny as chocolate milk.
> You wouldn't think it could be so difficult for an English speaker to
> understand what an English speaker is talking about <g>
>
> Rhonda Anderson (rhonda....@aqis.gov.au)
> Penrith, NSW, Australia
> There is something about men who can cook that makes them want the world
to
> realise
> they are men who can cook. Women, on the other hand, just get on with
t. -
> Terry Durack
>
>
>
>
>
Charles L. Gifford
>
> In article <38D34C64...@concentric.net>, "Charles L. Gifford"
> <sa...@concentric.net> writes:
> >Here is a question for you Sheldon - from one who is not
> >knowledgeable about such things: Why does my bottle of Fox's
> >U-Bet say "Kosher for Passover"? How is chocolate syrup "kosher"
> >or not and why just mention Passover?
> >
> >Charlie
>
> Many foods are labeled 'Kosher For Passover'; means the premises have been
> specially prepared prior to their preparation; sorta like before a captain's
> inspection... removal of all unauthorized gear, a 'salt water wash down'
> followed by a 'fresh water wash down' fore and aft, brasso all brightwork and
> double spitshines. Doncha remember, "new gear is dirty gear"?
>
> Sheldon
I see. Thanks Sheldon. It's not the food in this case as much as
the place of preparation. Cool. Indeed I do remember the above
mostly due to a horrible 3 weeks spend on the deck gang due to a
paperwork mix-up and bloody mindedness.
Charlie
JR POD IA
Fluffie
JR POD IA <jrp...@aol.com> wrote in message
news:20000319151243...@ng-cc1.aol.com...
> are egg creams always chocolate?
JR POD IA
right?
PENMART10
POD IA) writes:
>are egg creams always chocolate?
No. Vanilla Egg Creams were once popular too.
Not so popular, but very delicious, were Mocha Egg Creams,
a Chocolate Egg Cream made with a "Manhattan Special".
Ward Stewart
>are egg creams always chocolate?
Yes, and they NEVER contain any egg.
ward
-------------------------------------------------
"Marital sex tends toward the boring end, ---
Generally, it doesn't deliver the kind of sheer
sexual pleasure that homosexual sex does."
Paul Cameron in Rolling Stone - March 1999
-------------------------------------------------
PENMART10
Stewart) writes:
>On 19 Mar 2000 20:12:43 GMT, jrp...@aol.com (JR POD IA) wrote:
>
>>are egg creams always chocolate?
>
>Yes
>
>ward
Wrong answer.
Ward Stewart
>In article <38d97d38.11998938@news-server>, wste...@hawaii.rr.com (Ward
>Stewart) writes:
>
>>On 19 Mar 2000 20:12:43 GMT, jrp...@aol.com (JR POD IA) wrote:
>>
>>>are egg creams always chocolate?
>>
>>Yes
>>
>>ward
>
>Wrong answer.
>
>
>Sheldon
It would appear that since my long ago youth the category of "egg
creams" was expanded to subsume such oddities as "vanilla egg creams"
and g-d knows what all else.
It is also to be noted that the glorious original egg cream with Fox's
U-Bet syrup has vanished from commerce.
Could it be that unorthodox forms of that splendid pick-me-up so
degraded it that it just fell over and died?
ward
>````````````
>On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
>"I try to keep an open mind, but not so open that my brains fall out."
-------------------------------------------------
PENMART10
Stewart) writes:
>On 20 Mar 2000 02:05:34 GMT, penm...@aol.com (PENMART10) wrote:
>
>>In article <38d97d38.11998938@news-server>, wste...@hawaii.rr.com (Ward
>>Stewart) writes:
>>
>>>On 19 Mar 2000 20:12:43 GMT, jrp...@aol.com (JR POD IA) wrote:
>>>
>>>>are egg creams always chocolate?
>>>
>>>Yes
>>>
>>>ward
>>
>>Wrong answer.
>>
>>
>>Sheldon
>
>
>
>It would appear that since my long ago youth the category of "egg
>creams" was expanded to subsume such oddities as "vanilla egg creams"
>and g-d knows what all else.
>
>It is also to be noted that the glorious original egg cream with Fox's
>U-Bet syrup has vanished from commerce.
>
>ward
Fox's U-Bet Chocolate Syrup is still going strong and so is the Egg Cream.
Sheldon
Chefchk
>U-Bet syrup has vanished from commerce.
I buy Fox's U-Bet to make egg creams for my niece and nephews so they know what
it is. You can still get the traditional ones in certain places, but you have
to know where to look. I even get the old fashioned seltzer in the glass
bottles with the sprayer thing on the top. The kids think the name is wacky,
but they love them. Its my babysitting treat.
Life is uncertain - eat dessert first.
Nancy
8=: )
Anne P. Mitchell Young, Esq.
* >It is also to be noted that the glorious original egg cream with Fox's
* >U-Bet syrup has vanished from commerce.
Except in Berkeley, where you can still get them at Saul's.
Anne
William - 4/11/98
Jessica - 8/28/78
For Articles/Resources on intuitive parenting, breastfeeding, co-sleeping, etc.:
http://www.intuitiveparenting.org
I am: mom, Attorney, Prof., Advocate for Fathers, ChildBirth Educator (in training)
http://www.parentinglaw.com
[Note: Remove NOSPAM to reply by email.]
Zxcvbob
> U-Bet say "Kosher for Passover"? How is chocolate syrup "kosher"
> or not and why just mention Passover?
It depends on how you kill it.