Cabinet, Concrete, Frosted, Velvet; Pot Stickers; Pre Fix

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Sun Jun 13 10:52:35 UTC 2004


(ADS-L) (6 August 2001)
The earliest evidence we have is the following citation:

They're called
Frappes         Velvets
Frosted          Cabinets

[Text accompanying illustration on a poster advertising Hood's Ice
Cream (observed in Hancock Pharmacy, State and Hancock Sts.,
Springfield, Mass., Dpetember 30, 1952).]

Joanne Despres

Item #25432 (2 Sep 2002 19:43) - Roadfood (2002) and food regionalisms
Pg. 319 (Ted Drewes, St. Louis, MO): The best-known dish in the house is
called a concrete, which is a milk shake so thick that the server hands it
out the order window upside down, demonstrating that not a drop will drip

   I thought I'd take another look at cabinet/concrete/frosted/velvet, using
the new databases on these regional terms.

(FACTIVA) ("concrete" + "shakes")
Hometown ice creams a homemade delight
780 words
6 July 1994
The Pantagraph Bloomington, IL
At the Double Nickel, owners Don and Nancy Geiselman of Bloomington, formerly
of El Paso, say their frozen custard is a "true '50s nostalgia product."

In the food and ice cream business for 25 years, the Geiselmans opened the
1950s-theme drive-in at the corner of Morrissey Drive and Veterans Parkway on
Bloomington's south side six years ago.

Besides serving Double Nickel burgers, lunches and dinners, the restaurant
makes its version of 1950s-style homemade ice cream fresh every day. Vanilla
flavor is always available. The "special" flavors, which change every two or
three days, include such embellishments as English Toffee, Chocolate Peanut Butter
Chocolate (Elvis' favorite), Caramel Cashew, Raspberry, Cherry Amaretto,
Mocha Chip, Bailey's Irish Cream Coffee and dozens of others.

The frozen custard is made in 3- or 4-gallon batches several times a day,
Geiselman said. A "custard forecast" is announced each month so patrons can be
sure to be on hand to enjoy their favorite flavors. A newsletter, the Double
Nickel Scoop, reminds patrons to call The Pantagraph's CITYLINE, 829-9000, ext.
5500, to discover the day's feature flavor.

The custard also is used in the restaurant's unique "Concrete Shakes," a
thick custard milk shake with added delights such as cookies and cream, peanut
butter, hot caramel and lots of other goodies.

Geiselman said the custard, a 10 percent butterfat product developed in the
Coney Island area in 1919, is a unique product - a smooth, rich,
nearly-like-homemade ice cream, for which sales have seen a steady growth every year.

Los Angeles Times (1886-Current File). Los Angeles, Calif.: Jan 7, 1954. p. 2
(1 page):
   What do you call the soda-fountain drink made by dumping an order or ice
cream in a milk shake?  In different part of the country, it's called a
frosted, a frappe, a velvet and a cabinet.  Don't rightly know what it's called here,
as I am a malted milk man myself.

   Denton Journal  Friday, February 19, 1937 Denton, Maryland
...makes two medium-sized drinks.) For a "FROSTED" SHAKE, add a dash of
your.....the kids' vote goes to banana milk SHAKE, shown in Inset. "ALL that..
(Top of the page has February 19, 1938--ed.)
Pg. 2?, col. 4:  For a "frosted" shake, add a dash of your favorite ice

  Mansfield News  Monday, August 21, 1939 Mansfield, Ohio
...ICE. Add CREAM, sugar AND half the ICE CREAM. SHAKE or stir until coffee
AND.....when the menu forecast is tonight. A FROSTED beverage, in the
vernacular, is..
Pg. 7, col. 6:  A frosted beverage, in the vernacular, is something good to
which ice cream has been added.  Example par excellence is frosted coffee--that
hot, tasty beverage made chilly with ice and frosty with ice cream.

  Salisbury Times  Thursday, July 16, 1953 Salisbury, Maryland
...jar AND SHAKE well. For FROSTED SHAKE AND 4 large tablespoons ICE CREAM with soda water. Spoon strawberry ICE CREAM in. Serve at once. For
Pg. 18, col. 4:  For a frosted shake add 4 large tablespoons ice cream.

   Newport Daily News   Monday, June 16, 1952 Newport, Rhode Island
ANDIES.....Block 188 Bellevue Ave. LA FORGE ICE CREAM SHOP I Tel. 5685 GRADUATE
if U.
Pg. 3, col. 1 ad:

POT STICKERS (continued)

   I previously cited "pot stickers" from the book HOW TO COOK AND EAT IN
CHINESE.  There's a story about the book in Sunday's NEW YORK TIMES MAGAZINE:
Not only have the book's basic recipes inspired the often more complicated
versions in later Chinese cookbooks, but several of his/her attempts to create
an equivalent culinary vocabulary in English, like stir-fry and pot stickers,
have become part of the culinary language. ''Wraplings,'' as a word for Chinese
ravioli, hasn't survived, but recently I found pot stickers -- ''wraplings
grilled on a griller'' -- on the menu of 66, a pretentious, fatally bland
Chinese restaurant in TriBeCa. The attempt to introduce ''ramblings'' for hun-t'un
(won ton), which ''differ from ordinary neat-edged wraplings by having fluffy
or rambling edges like the tails of a goldfish,'' didn't catch on, either, but
provides an opportunity for Professor Chao to add this footnote in his own
initials: ''The same spoken word, written differently, means in fact the nebulous
state of confusion when the world began,'' an elevated thought to accompany
your next bowl of won-ton soup.

''How to Cook and Eat in Chinese'' is no longer in print, and the Chaos may
no longer be with us. My copy is now brittle and all but unusable. Much of it
is out of date, especially the list of ingredients. Today leaf lard is hard to
find, but ginger is no longer esoteric, and bok choy and hoisin can be found
in supermarkets. But the recipes are still basic and true. They will not daunt
an everyday cook and may also inspire experts.


   I walked by Le Steak at Third Avenue and East 75th Street.  It's supposed
to be a French restaurant.
   It serves a "Pre Fix."

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