I may have mentioned this before, but possibly my favorite movie of all time is Ghostbusters. John and I used to quote this movie to each other quite frequently. We still do from time to time. I recently watched it and was comforted to know that this 80’s movie stands the test of time. It’s still funny (Art Deco, very nice), and Bill Murray is….well, he’s just a genius.
And speaking of things that stand the test of time, how about a Twinkie? According to the Hostess website, Twinkies have been been hanging around on bodega shelves since 1930 (some of them quite literally). President Clinton even put one in a time capsule. I wonder what that one looks like now…
Dan Akyroyd and Harold Ramis (stars and writers of the film) were not immune to the immense power and omnipotence of the Twinkie. They worked it in to one of the best scenes in the film as seen below:
And now I’m going to tell you about a Twinkie. One that I found at Lulu Cafe in Chelsea. I had gone to Lulu in search of Intelligentsia coffee which they brew in their 8th Avenue shop. I found a whole lot more including some homemade Twinkies in different flavors.
At first I was intrigued by the sign (who wouldn’t be?):
And then the flavors! They offered:
Red Velvet Lulus
red velvet snack cakes filled with cream cheese frosting dipped in white chocolate
Lemon Lulus
lemon snack cakes filled with lemon curd, dipped in white chocolate
Brooklyn Blackout Lulus
chocolate snack cakes filled with dark chocolate pudding dipped in chocolate
Passionfruit Lulus
yellow snack cakes filled with passion fruit cream, dipped in white chocolate
I decided on the passionfruit variety and was not disappointed. The cake was moist and dense. In my opinion, real Twinkie cake is a bit insubstantial. I want CAKE. And by that I mean a mixture that is a touch hearty. This one was. And the passionfruit filling was a nice contrast: light, airy with a hint of that fruity flavor piped expertly through the center of the vanilla cake.
A few shavings of coconut graced the top along with a glaze of white chocolate to give the whole thing a graceful “petite-four” flair. I loved it.
So when your spirit storage facility is at capacity and your collection of spores, molds and fungus is getting a little out of hand, don’t panic (and DON’T cross the streams!). Just:
And then call Ghostbusters.
John and Elana Talk About Food 