from the New Yorker magazinetoo funnyMAY WE TELL YOU OUR SPECIALS THIS EVENING? by LARRY DOYLE Issue of 2005-10-03 Posted 2005-09-26 We have several. For an appetizer, the chef has prepared a dissolution of baby...
Melba's Jammin'
We had a Mike Haralson here for a while, but he tried to get us to eat fish that smelled like lye and looked like Jell-o, so we tarred and feathered him and sent him to Delaware where people don't seem to be as critical about food. Don't agree about Delaware? C'mon then, what food is Delaware famous for? Right. Maryland fried chicken and Virginia ham.
In my fabulous imagination, I can see a line of caramel apples with a few Granny Smiths, some golden delicious, maybe the odd Braeburn and some Lady apples. A couple ginger gold and some of the old-tree red delicious from around here. Some rolled in chopped cashews. Others lightly dusted with cinnamon sugar. Some rolled in dark chocolate chips while the caramel is still slightly warm. Others sprinkled with shredded coconut.
You needn't participate, of course. But I suspect when I take round scoops of vanilla ice cream and roll them in shredded, slightly dehydrated apple, re-freeze hard, coat-wrap with caramel sheets, batter dip and deep fry, you'll look longingly at one. And I'll try to get the other people to share with you, but, jeez, I dunno, with that rigid atbreastude about caramel apples, I can't forecast your chances...
Put it this way, I'd be happy to share, but I can't control how other people act. Hell, I can barely control how I act.
Brown sugar and sour cream... soft ball stage. Sounds wonderfully rich. Hmmm. I might have to try that with the ginger golds in the crisper.
Ok. You can have some of the ice cream stuff.
Pastorio
