View Full Version : A Primer on the Egg Cream

Jason Perlow
03-27-2006, 12:48 AM
Those of you who crave a real New York Egg Cream might be interested in this particular blog entry that I just posted:


Great board you guys have, by the way.

03-27-2006, 01:04 AM
Jason.. I’m a Brooklyn Jew and I can’t stand egg creams. Never liked them. My friends used to go for egg creams and a chocolate covered pretzel rod. Not me boy. A friend from the old neighborhood had a restaurant on the lower east side that had bin in the family for years, they clamed to make the best egg creams. I tried it and still thought it sucked. Milk and seltzer just don’t mix in my book.

I have not seen KP Pepsi or coke in cans in years.

Have a good pasach.

Jason Perlow
03-27-2006, 01:09 AM
Its an acquired taste, I guess. Chag sameach.

[ 03-27-2006, 12:25 AM: Message edited by: Jason Perlow ]

Mr Zabe
03-27-2006, 02:29 AM
Chag Sameach too you all as well.

I rather have a good old fashion Chocolate Phosphate.

04-04-2006, 01:28 PM
If it's an acquired taste, I've certainly acquired it.

Jason, I did not know of the significance of using KFP syrup. I'll look for it today.

The great thing about egg creams is that they can be made well wherever you are. I haven't truly had a great pizza like I had weekly in my NJ youth since moving to LA. The bagels also are a little funky out here.

But a good egg cream is universal.

Chag Sameach to all.