I never been this close to one before. Sure, I've taken breaks from eating ice cream, mainly from brain freezes and eating too much both at sports arenas and at work.
But this is different. It's palpable. I don't know if it's hunger, or general lack of thinking or what. But it appears that I see a lot of dairy being wasted, a lot of dairy being unserved, and a lot of core principles like pasturization abandoned here. There are desserts, there is ice cream, and there is frozen yogurt.
And I'm not sure which end is up anymore.
It started with a discussion I had with a culinary friend of mine. He said he doesn't like eating ice cream "because all he tastes is fat." Mind you, this guy is no Alton Brown dittohead. He's probably a more hardcore health nut than I am. But his experience comes from the smelling and tasting that does, you know, on occasion, go on at Baskin Robbins.
I pretty much ignore it, but it's been getting to me lately. Recently, I posted a dairy about how I went to a local Steak and Shake and watched some milk shakes being made. They actually fired their soda jerk. I gave a fairly accurate report of what went on, more journalistic than anything. I forwarded a copy to a local blogger friend of mine. His e-mail response sent me back on my heels:
Don't pasturize them They are bacteria free lactates.
My local TCBYs are only 8 or 10 miles away as the crow flies although one of them is really only a Subway with a limited line. TCBY claims that:
Temptation. It’s what we do best. Every one of our tantalizing treats is made with one goal in mind, to make your taste buds happy. Whether it’s made with our famous TCBY® frozen yogurt or with our brand new Hand-Scooped Frozen Yogurt, there are plenty of ways to satisfy your delicious desires. Stop by, we’re sure you’ll find just what you’ve been craving.
I don't agree. I believe that TCBY should market themselves in a healthy way, instead of just acting like any other dessert company. It makes me wonder you know? Should I even bother going through the trouble of eating yogurt at all?
I mean what with the clash of bacterial cultures that makes the milk ferment into yogurt, the fact that it doesn't keep very well. That the fruit is always on the bottom. It makes one want to just give up and have sorbet instead.
What is dessert really about? Is it sweetness? Is it presentation? Can an ordinary fruit carry it off on its own? Are large portion sizes and avant garde chefs killing dessert? Is life too short? Should we eat dessert first? If we eat it first is it still dessert?
Some people don't even eat dessert anymore.
This is about dessert. Because I'd like to hear what it is again.
I'm not sure we know anymore.