brooklyndodgermemories

What is the recipe for the perfect milkshake, Kramer?

Breaking news worthy of the same attention and excitement that an announcement that misplaced ballets have been found that puts Gil into the HOF. I have just returned from several days in Orlando. Accompanying me on the drive home were two containers of uBet syrup. After checking on the correct ratios of milk, syrup and seltzer I made my first egg cream within 30 minutes of my arrival home. I got a head on it. Drank it. Results: I can't qualify as a Brooklynite yet, so must try again. The seltzer was not cold and the milk was skim milk. I'll try it next time with cold seltzer and whole milk. My Hicksville wife said the one I made tasted like the egg creams she remembers drinking as a kid. Guess I was expecting some kind of organism to come with it. BTW, Tony, you were correct...I found the uBets at an Orlando Publix.

To continue my Brooklyn Dodger experience, the evening of the day I found the uBets I attended my brother-in-laws retirement party (he retired as a LT from the Orlando Police Department). Taking pictures at the party was this dude wearing a Brooklyn Dodger cap (can't tell you if the cap was too dark of a blue or too light of a blue or just right, though it did look pretty good to me). We had a nice conversation about the BD. He pointed to the B on his hat and said this is the only real Dodger team. He lived in Brooklyn as a kid during the 1940s and 1950s. I told him to checkout brooklyndodgermemories.

Is an "organism" like an orgasm because of too quick fingers on the keyboard?

It is the southern version of orgasm.....it is just a little longer....more to it.

Cool.

Some old guys call that a "piss".........................

I'm very happy you finally found the Ubet chocolate syrup Number4 I hope you enjoy every bit of it it will last a very long time in the fridge. Tony I'm sorry I never answered you about the milkshake I must have been under the weather back then. Tony you don't want a milkshake you want a malted, You take 2 scoops of any ice cream you want along with the flavored syrup you want add that to about a glass or glass and a half of frozen milk(very important milk must be in freezer at least 3 hours) if milk starts to freeze over just take a spoon and break it up a bit. Put it all in a blender or the old malted makers with 1 teaspoon of malted powder then blend it all together it should come out thick about 21/2 glasses worth.

Kramer..........that is the best malted on earth! Fantastic. Thanks for the heads-up!

I'm happy you liked it Pete, that was Fran and Izzy's recipe and it was always thick because of the frozen milk and it was delicious.

Thanks also, Kramer. Number 4, I'm glad you found the secret ingredient. Your wife is from Hicksville, what High School did she attend. I grew up in Massapequa which is very close to Hicksville.

Pat graduated from Hicksville H.S. She said there was a large train stop between Hicksville and Massapequa.

Just finished a terrific egg cream. Now if I had only been in Fran & Izzy's with the boys, it would have been brilliant!

Ah those were the days Pete, an egg cream and devil dog and a pack of baseball cards on the way out of Fran and Izzy's, all for 20 cents. i wish we all could get together for a malted or egg cream some day.

That would be great to get together for a malted or egg cream.

The Long Island Railroad, had several branches. One branch ran through Hicksville another branch which originated in Babylon went through Massapequa Park and Massapequa. In reality Hicksville and Massapequa were just a couple of miles apart.