A little rant – The New York Times riding my coattails?
Thursday, June 10th, 2010
Over a month ago, I waxed poetic about the discovery of Polish Pączki (May 3rd, to be exact). I was so enthusiastic about these morsels of fried goodness that I decide to make them myself. It was part of my birthday celebration to create the most exceptional form of fried dough for my friends that are humanly possible.
And yet here they show up in the New York Times. And I take Edward Schneider to task on describing their construction with a brioche dough. A BRIOCHE dough? You have got to be kidding! Sorry, Ed. You are so very, very wrong. Maybe that shop in New York is cutting corners by creating a Pączki with brioche dough, but the real recipe calls for alcohol. And a fondant? No, no, no. A bit of a dusting with sugar or possibly honey. Even the site you linked to shows a version that is glazed, not covered with fondant. Oh, you crazy New Yorkers…
Coincidence or conspiracy theory? Is it that the Fried Dough Ho is predicting a trend? Yep – forget cupcakes. Who cares about frozen yogurt? Organic and sustainable is yesterday’s news.
It is all about doughnuts. Or donuts. Whatever.
The crystal ball is out and the tarot cards have been cast. I predict the rise of the popularity of the doughnut and for me, it happened the day that the New York Times road my coattails through a vat of hot oil to be drained and glazed and consumed.
Welcome, brethren, to the Secret Brotherhood. Secret decoders rings will be made and available for sale shortly. Order yours early; supplies are limited.
