[Sca-cooks] Egg Creams (was Yet More Food Safety)

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Randy Goldberg MD:
>  >>I dunno what recipe you use, but the Official Noo Yawk Jewish Egg Cream
>has no
>>>eggs and no cream in it. Chocolate syrup, whole milk, and seltzer (NOT
>"club
>>>soda" thankyouverymuch!). That's it.
>>
>>My Jewish Aunt from Philadelphia says the proper egg cream is Chocolate
>syrup,
>>Cream, and Cream Soda.  She's now 78, and makes it with sugar free
>chocolate
>>syrup, nonfat dairy creamer, and diet cream soda.  Either way, I find them
>entirely
>>too cloyingly sweet.
>
>That's because she's from Philadelphia. They do things funny down there.
>
>Avraham

There's that, and also the fact that you've got two cloyingly sweet
main ingredients, versus only one in the New York version.

Of course, the secret is in the order in which the ingredients are
added to the glass, and the method of stirring.

Adamantius, Gentile egg-cream aficionado