How much looking did you do?

Nah it’s just something familiar that works as a good example of the difference. Not a lot of people outside the NY Metro are familiar with black and whites, which are actually good.

Poured fondant is also the filling in Cadbury’s Cream Egg. But I hate those with a passion, so didn’t use the example. 

The trend is actually shifting the other way. A lot of the bakeries and catering places around here won’t do it, and I haven’t really seen a wedding with a pretty cake that tasted like shit in years.

Which kinda doubles down on the “looks good on TV” thing. The whole shift in home baking towards the technical and…

Poured. Why would a factory making tons of these be rolling out sheets, punching out circles and carefully lining them up? It’s inefficient.

Fondant is basically playdoh but sweeter/not salty.

I honestly doubt too many of these cakes are getting eaten at all. Even in cases where a cake is “for” some one.

A lot of the key things in making a cake like this are pretty unpleasant to eat. Decorator fondant (also called rolled fondant) is basically culinary spackle, gum paste tastes like chalk with sugar crystals…

Oh also. Restaurants use straws.

Particularly when it comes to impractical jar cups.

There’s no vast conspiracy here.

Not everyone is out to get you man. 

No restaurant is giving that level of thought to it’s glassware, at least not in that direction.

And that would not explain people doing this at home.

I think worse is that it’s taking place in a landlocked state about as far from any source of clams as you can get.

Can we stop putting drinks in mason jars?

They don’t work as cups. The threading just makes liquid drip down your face, and they are bulky and uncomfortable to drink out of.

It’s 20 year out of date, deliberately kitschy, faux Southern or “country” this rooted in places like cracker barrel. It should be long forgotten…

I have a lot of family in Maine. Mainers like to fuck with out of towners.

Like I said. They still make them. They’re just regular hot dogs, died red. There’s a couple of red food colorings that were banned in the 70's, but they wouldn’t have hung on any longer in Maine or made the hotdogs illegal anywhere. Currently…

That’s pretty much default for the “chili” used as a sauce on hotdogs, burgers and what have. And most variations don’t seem to have descended from actual chili at all. Like that whole Cincinnati Chili thing there’s often connections to Greek or Italian immigrants and diners involved.

The exception might be the South…

Fun fact. The “Michigan Dog” is from Upstate NY. In Michigan they call a damn near identical dog a “Coney Dog”.

It is any other roll. The thing I like least about these is they seem to only come in the form of the cheapest, most wonderbready bread. Where as you can get side split potato rolls, and better quality pullman loaf type bread. Even sometimes from the same brands that only do split top for shitty wheat marshmallows.

The…

Nah there is. It’s just not from Mass. The recipes used by regional meat packers are confirmably different than either the generic national hot dog, or other regionally distinctive dogs.

I was told they were red to mark that they were made of liver.

Mainers like to fuck with out of towners.

They’re just dipped in regular red food coloring, and are identical to the same brands non-red hot dogs. I’ve been able to buy them here on Long Island here and there for a few years, and used to mail order them…

White hots are great.

They pop up in the NY Metro and bits of the Mid Atlantic, we have most of the same bread companies and brands as New England does. So it’s not particularly difficult to just also distribute some split tops to any given area.

They are sadly less popular than the side split. 

So It’s a “Massachusetts’s dog” despite the core thing they’ve identified being from Maine?

And illegal