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March 17, 2007
Over the Top on Organic
While pushing our way up one aisle and down the next through the milling throng at the recent Natural Foods EXPO West, sampling this and that, I had to do a double take at one stall that read "Certified Organic Cotton Candy".
Huh?
But, there, indeed, beneath the sign was the classic stainless steel centrifuge in a glass enclosure that I recalled from my youth, filled with whirling pink fluff. And beside it, a stand full of the classic white paper cones bearing smallish portions of the stuff.
Bernod's Spun City, the company hawking the product, is based...where else? California, of course! Face it, would certified organic cotton candy even be thought of elsewhere?
They, like all the vendors at Expo West, were handing out samples and literature about their product.
Here's the 'one sheet' that I picked up:
When I stopped to pick up the sheet, the jolly salesmen handed me a sample cone. I demurred. They pressed. Just a tiny taste, said I. This is a tiny taste, said they, handing me the whole cone with about 2 cups of fluff on it. And I supposed compared to the 8 cups of fluff that comes on the real full-sized McCoy, it would qualify as just a tidbit. So I took it (and the literature about it) and strolled away, laughing and shaking my head.
I haven't eaten cotton candy in probably twenty-five years and as I tore off an inch or so of it and stuffed it in my mouth, instantly, the years fell away and it was as though I were wandering through the midway of the State Fair. I could almost hear the noises: the shrieks of the people riding the giant ferris wheel, the popping of balloons, the bells dinging from the shooting gallery, the barkers luring people into the side shows. Funny how tastes and smells can so strongly evoke memories.
One bite was all it took, however, to make me shudder and toss the remainder in the first trash can I spotted the next aisle over. That's not to say that it wasn't tasty; it was. But it was too sweet, overpoweringly, almost sickeningly sweet. And why wouldn't it be, considering it's nothing but pure spun sugar...albeit, pure organic sugar with no artificial color or flavor. Not to mention trans fat and cholesterol free, to boot!
Somehow the purity of its ingredients didn't help my reeling taste buds much, shocked as they were by such intensity of sweetness after so many years spent eschewing such concentrated fare. Ah, but there was a day, long years ago in my misbegotten youth, when I could have dispatched not just the sample, but the entire full-sized puff, such was my sweet tooth.
And at what a metabolic cost? I cringe to think.
As for 'almost guilt-free indulgence' nowadays, give me a chunk of high- quality extra dark chocolate, from Vosges Haut Chocolates or Fauchon. And a tipple of Poire William and a cup of good hot espresso.
That's a combination to make your taste buds stand up and cheer.
Posted by mdeades at March 17, 2007 10:58 AM
Comments
We have a local chocolate shop where they make 99% cocoa dark chocolate truffles -not much room for any sugar in them and absolutely scrumptious and guilt free. Not a trace of bitter either. Incredibly good and makes any normal chocolate taste like that spun sugar.
Love your column!
COMMENT from MD EADES: Thanks. Sounds like I would love that chocolate. Do they ship?
Posted by: Beverly Carney at March 18, 2007 6:50 AM
Yes they DO ship! Oddly enough they don't list the 99% truffles on the web site - but they DO make them and you could probably call or email. I think I'm gonna need to get to Madison soon - my mouth is watering!
COMMENT from MD EADES: Okay, spill. What is the name of the shop?
Posted by: Beverly Carney at March 18, 2007 3:33 PM
OOps, forgot to include the web link for the chocolate: http://www.gailambrosius.com/mychocolates.html
Posted by: Beverly Carney at March 18, 2007 6:43 PM
An interesting and timely (to me!) article. I celebrated a friend's birthday this weekend and we made brownie sundaes in lieu of birthday cake. Thus, I indulged in a real, sugary treat - something I haven't been doing so much lately with PP. I used to be a complete carb and sugar addict - I couldn't wait for dessert or the treat to come. But this weekend, to my surprise, I found the brownie sundae much too sweet for my new taste -- much like your reaction to the cotton candy. I can't even imagine eating cotton candy right now! Thanks for the anecdote -- and also, thanks to Beverly, a new chocolate to try!!
COMMENT from MD EADES: Sometime when you want the taste, but not th sugar rush, you might try the low carb version of the brownie sundae (Ice Cream Brownie-wiches) in the Low Carb CookwoRx Cookbook. That recipe is also available, I believe, on the CookwoRx website at www.lowcarbcookworx.com.
Posted by: Alex at March 19, 2007 1:46 PM
What wonderful organic ingredient did they use to make it pink?
COMMENT from MD EADES: Their literature didn't say, but there's an entire line of organic food colorings, plant based, I think. I purchased a set of them online for tinting the frosting of my granddaughters 'pink snake cake' that she requested for her 3rd birthday. The colors are softer than the standard food colorings and they have a distinct flavor, unlike the others.
And yes, before someone else asks, it was real frosting and real cake, made with butter, cream, eggs, powdered sugar and flour. At least they were organic real ingredients. She doesn't get a lot of sugary treats as a rule, but it was her birthday. There were about 20 guests--adults and children--and there wasn't a crumb of that snake left. Mike and I each ate about a 1/2" slice of it and I must say it was moist and delicious. It's good to stumble into the honey tree now and again.
Posted by: deirdra at March 20, 2007 4:13 PM