Submitted by Fred on

10/10 Egg Cream Club

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Lifestyle

Two good Yankee fans who are also friends are Paul Napolitano and Jason Greenberg.  In fact, we share a text chain where we gossip about sports and other important issues of the day.

 

Last summer we fell to discussing Joey Gallo, a unique former, non favorite, Yankee ball player.  Joey is unique in an obscure negative way as, mostly, he either strikes out, walks or Homers. Because of the Homers and free passes Managers play him until he inevitably strikes himself out of the lineup.  

While discussing Joey, who was on a Homer binge, Jason bet he wouldn't hit 25 by the end of the season.  

Well, he reached 21 when he wore out his welcome on the Twins and Jason won the bet.  When it came time to pay up, I suggested we go to Hildebrandt's, an ,iconic, old school ice cream parlor in East Williston. 

We met there on October 10th, sat at the counter and had our egg creams (chocolate syrup, milk and seltzer) and, truth be told, the first round was sub par, but under our direction the engaging soda jerk made our second egg creams to our satisfaction.  

We lunched, gossiped and declared the first annual 10/10 meeting of the Egg Cream Club a success!

I can only hope that at next year's meeting we will be excited by the Yankee Playoff prospects :)

Comments

Submitted by Judy_Mauer on Thu, 10/19/2023 - 22:19

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Judy Mauer

No eggs no cream - add a little vodka.
A favorite at Sammy’s Romanian 8-)
Daniel Schwartz

I do a good egg cream and I learned to make them at a long ago gone ex Carvel shop in Brighton Beach. The old owners used a little soft ice cream mix from the carton with water to be used as milk to make egg creams and milk shakes. I modified it a bit. But currently I only use Fox's Ubet chocolate syrup. Always mixing the milk with the syrup first and then adding the seltzer slowly to ensure a nice frothy top. Yum
Shelley Simpson

In Detroit we called them Phosphates. I made them a few times in a cafe in Ann Arbor back in the day.
Norman Spizz

In Coney Island we ordered an egg cream and when we were halfway through we told the counterman it wasn't sweet enough .He added some more syrup. We then told him it was too sweet and he added more seltzer. We wound up getting almost two for the price of one.
Also, when I was on a boat in the Galapagos I tried to teach the non English speaking batrender how to make one.He looked at me and said that he knew how, and then made a delicious egg cream.
Louis Cappelli

As a child in Brooklyn we went right from school to the candy store for an egg cream. Those were the GOOD OLD DAYS.
Rona Gura

Love egg creams. Realll really want to try Dan Schwartz' egg cream.
Mitch Tobol

Chocolate egg creams were my summer favorite at camp. I saved money to buy them every chance I had.

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