(Yes, I am a rock star.)
The job offered me the opportunity to make a few bona fide New Jersey friends (fellow servers, not cooks -- as many who have worked in the restaurant industry can attest, the kitchen doesn't always want to pal around with those in the front of the house). I made enough cash to often hop a bus up to The Big City and pretend I was a local. Though I missed my boyfriend terribly (sniffle, sob), who was himself working a kitchen job at a Yellowstone National Park resort, it was a good time. This particular gig was also where I took a lesson in egg creams.
A customer ordered (off the menu, i might add) an egg cream to drink one afternoon. I was puzzled.
Egg cream?
And it's a drink?
Like, you drink it?
Like, um, (gag) eggs and cream?
Nope. Apparently, it's a piece of New York's culinary history with no eggs required. Instead, it's made only with chocolate syrup, milk, and seltzer, and the debate over the name's origin continues.
I did make a few more egg creams in my time down the shore, but never actually tried one myself -- and even though I now permanently reside in The Big City, I still haven't had one. Can you believe that?
Damn if one doesn't sound good right now.
(I mean, you have heard about the 115 degree heat index up here, right?)
2 comments:
Egg creams are delicious - really refreshing on a hot summer day. My mom was a waitress on the Asbury Park boardwalk throughout high school and college, and she makes a mean egg cream.
Have you tried one since this post?
I actually haven't had one yet -- but it's on my list of New York Things To Do. I'll report back!
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