On Monday, we talked about the possible comeback of Frosty’s Donuts.
We said we’d stop by soon to see what’s going on, and so we have.
We did it on the way back from Augusta yesterday, and met the new owners. We’re delighted to say they are engaged, enthusiastic, and fully aware of the near-legendary status of the business they have purchased.
They plan to open next Saturday February 11th, and will be open seven days a week. At least in the near term, Bob and John Frost will be making the donuts, ensuring the product is exactly the same as what we’ve all come to love over the years.
We offered our suggestions for new items, and the good news is that they’re already planning on the Boston Creme item as a regular offering; the ‘long johns,’ or maple and chocolate bars, are also known to them.
But the buttermilk items referred to in the earlier post caught them by surprise. So we decided to look into the subject in hopes of finding some useful information.
Do you know what ‘taste memory’ is? Do you think you have it?
We sure do. We can remember the taste of the gumbo, and the andouille encrusted redfish we had at Emeril’s in ‘Nawlins something like 15 years ago. As if it was yesterday.
Our ‘taste memory’ for buttermilk donuts came back immediately when we discovered these photos on the internet; they’re perfect images of the delectable treats we remember.
Trust us, if you ever get to sample the above, it will be a revelation. Especially if iced with some nice dark chocolate. Now all we have to do is get the new Frosty’s to create and offer them.
Sadly, in the midst of the excitement of meeting the new owners, we forgot to offer ours services as official quality assurance taster.
Oh well; sometimes you get the donut, sometime you get the hole. Happy dipping, dunking, and noshing!
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