“Mom and pop died, and nobody took their place,” he said. There was a time, Fox was saying the other day, when egg creams were sold in hundreds of neighborhood candy stores and luncheonettes. Fox is the company behind u-bet Chocolate Flavor Syrup, which is to egg creams what little umbrellas are to Scorpion Bowls. Fox & Co., based in East New York, Brooklyn, and is the city’s only surviving manufacturer of chocolate syrup.Īnd not just any chocolate syrup. In either case, perfection is often in the taste buds of the believer, but if Fox doesn’t know a perfect egg cream when he tastes one, maybe nobody does. Connoisseurs take egg creams – which, paradoxically, contain neither eggs nor cream – as seriously as barflies take martinis. In Brooklyn, the milk’s first, then the chocolate. “In the Bronx,” he said, “it’s the chocolate, then the milk. ![]() ![]() David Fox knows a lot of things about egg creams – not some fizzy mineral water swig, but the real, only-in-New York version – and one of them is the difference between egg creams in the Bronx and in Brooklyn.
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