Tuesday, November 11, 2003


the problem of inconsistency

today's new york times offers an article reviewing craft chocolates in connecticut, including the wonderous knipschildt truffle. (log your bad self in and once again thank bruce: saute, wednesday.)

i've tried most of these chocolates, and the problem with them to my mind -- the reason you never hear me speak of 'em -- is that they are inconsistent in production. alas, this has even been the case with knipschildt.

i buy 2 half-pounds, and they're just different -- one's great, the other's ordinary. well, that's a hazard of craft work.

also i find that many of the craft people listed in the article aren't very imaginative or creative with shapes or flavors. knipschildt is really so far above the others listed in the article, it isn't funny -- but in my opinion, he's gotta get more reliable.

this is what separates him from genuises like donnelly. donnelly is creative, innovative, visionary, consistent, artistic. he is a chocolatier, the real thing, not a "took a couple of classes and now piddles with ganache."

i'm rooting for ya, franz! take the next step forward! plunge into your art. . .

and finally: are hipster teens turning away from soda and embracing coffee? we scaa c-members hope so!

our goal now: to take them beyond the vanilla latte and frappucino into the world of true coffee appreciation. and we're working on that, yes we are!

(note to jessica: comme des garcons or goth black isn't the current fashionista preference. this season we're wearing black and white, but not in a way that makes you look like a waiter.

even the kawakubo perfume is called "white." but i bet my old pal kurt sayenga will never give up his tim burton (flash required) look!

and nowadays the starvin', slammin' def jam poets are wearing, well, hip-hop clothes. in short, the only cool thing that's wearing all black should be your espresso. . . and by the way, welcome to new york!)

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