1/9/06

Ebony and Ivory

Why can New York, the center of some universes, produce nothing better than the mealy, tasteless black-and-white cookie, a baked good I keep trying in vain hopes of being proven wrong, while it is Baltimore (a city I have nothing against, and in whose direction epidemiologists pray three times daily) which has given rise to the Queen of Cookies, the Chocolate-Topped? What say you, O Chocolate Lady?
Posted by שלום בערגער Zackary Berger at 11:09 PM

1 comment:

  1. the chocolate doctor מרת שאקאלאד12:42 AM

    I need more data to answer this question. Is a chocolate-topped cookie like a black and white cookie but all black (a google search would seem to confirm this)? That's a pretty good idea, since the white side is just about always a wash.

    And what do you mean by "Why can New York, the center of some universes, produce nothing better than the mealy, tasteless black-and-white cookie?" Do you mean New York can produce nothing better than this cookie in terms of other B&W cookies, or in terms of cookies b'klal, or the New York can produce nothing better full stop?

    A couple of preliminary stabs:
    1. Try a bakery of the same scale. Berger's in Balt is is a family place. Check out B&W's at Orwasher's , not industrial B&W's at a deli.
    2. or 1a. Probably B&W's are a victim of their own success. They catch on, and everyone starts copying them. I'll look into this further.

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