Daily Dirt: You scream, I scream, we all scream for Pralines ‘N Cream

Daily Dirt for Wednesday, March 15, 2023

Baskin-Robbins will never have a flavor tied to today’s thought No. 2. I guarantee it. Welcome to today’s three thoughts that make up Vol. 553 of The Daily Dirt.

1. This is debatable, of course, but the closest thing to heaven on earth might just be the nearest Baskin-Robbins ice cream parlor. My love affair with those 31 flavors dates back to before Neil Armstrong walked on the moon. You know I’m going to share my favorite flavors, because, well, I always have a lot to share, Let’s get started:

• 1. Pralines ‘N Cream: An absolute perfect mixture of caramel, pecans and ice cream. If there were a Hall of Fame for ice-cream flavors, this would be the Babe Ruth-esque inductee.
• 2. Jamoca Almond Fudge: It’s got chocolate and roasted almonds, and the “jamoca” is coffee. The mere thought of this flavor almost brings a tear (of joy) to my eyes.
• 3. (Any kind of) Cheesecake: If it’s culinarily possible, cheesecake as part of an ice cream flavor may even be better than cheesecake as part of actual cheesecake.
• 4. Peanut Butter ‘N Chocolate: This is pretty self-explanatory. It’s also pretty dang good. This one is best consumed on one of the traditional cake cones.
• 5. Cherries Jubiliee: Some find the cherry bits a bit too tart. I’m not one of those.
• 6. Reese’s Peanut Butter Cup: I’m nitpicking here, but I’ve never been sold on the little chunks of the Reese’s cups as part of the texture.
• 7. Nutty Coconut: Speaking of texture, I do enjoy coconut laced throughout ice cream.
• 8. Cookies ‘N Cream: The smaller the cookie chunks, the better.
• 9. Gold Medal Ribbon: Chocolate, vanilla, and caramel make up this flavor, which is perfect for those connoisseurs who are not sure which direction to go on any given day.
• 10. Mint Chocolate Chip: Normally, I’m not a fan of any flavor ending in “chocolate chip.” This is the exception. It’s not a spectacular flavor, but still extremely satisfying. 

2. This week’s nastiest food might just drive you (drum roll, please … ) batty! Today we learn about the fine art of preparing bat paste, but not just any bat paste.

First, collect a bunch of flying mouse, fruit or fox bats in a remote village. (Like where, Rockport?) Then, drop those little winged-creatures into a pot of boiling water or milk. (Milk?) Finally, roast the little darlings to what is described as a “desired doneness.” And then chop them up into a paste-like substance and add some Thai herbs and spices.

“Bats are part of the native cuisine in Thailand and parts of China, Guam and more, but they are considered notorious disease carriers,” notes culinaryshcool.org. “You might want to consider dropping them to the bottom of your culinary to-try list.”

That last suggestion sounds pretty good to me.

3. Sure, my favorite NBA team is the Cavaliers, so I’m always interested when I see them mentioned by a marquee player like Milwaukee Bucks superstar Giannis Antetokounmpo. He seems to feel they will be the next great league power, noting how fast they are developing as a collective and extremely young unit. Here’s why Antetokounmpo likes them so much:

• The Cavs are on pace to win 50 games and land the No. 4 seed in the East.
• Cleveland has the No. 1 defense in the NBA, the No. 9 offense and the No. 1 overall net rating.
• The Cavs’ average age (23.2) is the youngest of all teams likely to make the playoffs.

Oh, they’re not going to win the NBA championship this season, but I think it’s highly possible they reach the East finals vs. the Celtics.

Steve Thought O’ The Day
Can you honestly find yourself with even the slightest desire to taste-test something called bat paste? (Not even on a traditional cake cone.)

Steve Eighinger writes daily for Muddy River News. When asked which flavor of ice cream was his favorite, he said, “All of the above.”