Atlantic Monthly food writer Corby Kummer — a demi-god of the Pax Arcana celestial hierarchy — hates that the smell of freshly prepared coffee is now forced to compete with the eggy scent of breakfast sandwiches at Starbucks.
I don’t share his opinion, but OK.
Anyway, Kummer reports that Starbucks has come up with an intriguing solution to the problem:
Starbucks’s food scientists mixed Parmesan cheese with the egg to prevent the smell from seeping into the stores and overwhelming the smell of coffee.
I welcome any new use of the one irreplaceable cheese, and have a sinking feeling that Starbucks isn’t using Parmigiano-Reggiano, which could help the cheese consortium’s own underwater problems. But the king of cheese as an egg deodorizer rather than what I know it as, an ideal egg enhancer? Smells funny to me.
My guess is that parmesan — even the low-grade stuff Starbucks uses — probably does more to mask the sour flavor notes of pre-prepared eggs scramblets than covering up the egg smell. But what do I know? I’m just a humble triathlete with a Ph.D. in quantum physics and a 100 foot yacht. OK, I’m none of those things but man — how awesome would that be?
A New Use For the King of Cheese? [Corby’s Fresh Feeds]