Desserts, Demystified

Dave Kellett, author/artist of the Sheldon web comic, provided this helpful graph on Sunday:

Dessert graph

You can view it full-sized here.

And, for the record, I couldn’t agree more with his exhaustively researched conclusions.

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2 Responses to Desserts, Demystified

  1. Bryan says:

    It is frequently true. When I lived in Troy, one of the best places to go was a roadside restaurant called Duncan’s, run by the same family for three generations, that baked everything fresh every morning, and the pies were always made with locally-grown fruit.

    It is an unfortunate fact of the restaurant business–at all levels–that desserts are an afterthought at most restaurants. Many buy them from wholesalers, and they are mediocre at best. Even at places that have in-house pastry chefs, they are often hampered by second-class treatment by management.

    • David says:

      I can usually spot a third-party dessert a mile away. That’s why I avoid layer cakes, “death by chocolate,” and any concoctions involving frozen mousse. A good sign that the dessert is made in-house is the presence of an unusual ice cream flavor like creme fraiche or caraway.

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