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From: keesan@bbncca.ARPA (Morris Keesan)
Newsgroups: net.cooks
Subject: Re: "Regional" Foods (Chocolate "Phosphate")
Message-ID: <657@bbncca.ARPA>
Date: Fri, 6-Apr-84 18:42:07 EST
Article-I.D.: bbncca.657
Posted: Fri Apr  6 18:42:07 1984
Date-Received: Sat, 7-Apr-84 00:10:46 EST
References: <6607@decwrl.UUCP>
Organization: Bolt, Beranek and Newman, Cambridge, Ma.
Lines: 26

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    The recipe given for "chocolate phosphate" (club soda, milk, Hershey's
syrup) is almost identical to the New York recipe for "egg cream".  The
differences are 

    a) "U-Bet" chocolate syrup is slightly more traditional than Hershey's.
    b) egg creams have SELTZER in them, not club soda.  The recipe with club
	soda sounds really yucky.  For those who are confused at this point,
	"club soda" is a carbonated beverage containing sodium bicarbonate and
	other minerals.  It has a very distinctive taste, and is the ingredient
	called for in such things as "scotch and soda".  Seltzer is carbonated
	water.  It has very little taste, except for the bubbles.  The really
	traditional way to make egg creams is with a "seltzer bottle", a device
	that you fill with water, attach a CO2 cartridge to, and go "foosh".
	This is also known as a "gasogene" to Sherlock Holmes fans, and is the
	thing that Clarabelle used to squirt Buffalo Bob with.

A very nice variation on egg creams is to substitue Kahlua for the chocolate
syrup and half-and-half for the milk.  This is called a "Smith and Kerns".  A
further variation is to use half Kahlua and half Frangelico (a hazelnut
liqueur).
-- 
					Morris M. Keesan
					{decvax,linus,wjh12,ima}!bbncca!keesan
					keesan @ BBN-UNIX.ARPA