S'mores at 50's Prime Time Cafe? Do you make them at the table?

[Doctor P]

Can someone please explain how these are "bad" to some people? Is it the taste? Do they not use milk chocolate or graham crackers? Are their marshmallows made with something weird? I mean, I know they aren't homemade on a crackling fire in the backyard, but, if they're using the same basic ingredients, shouldn't it be very similar? I'm just confused I guess as to how they can be BAD, rather than "just ok" (which is what I would expect given the relative simplicity of s'mores).

There are several aspects that are bad. The chocolate is just plain gross. I'm not sure what they use, but it tastes and looks horrible. The marshmallows are actually quite good--the best part of the whole thing, IMHO. Generally they "torch" them almost perfectly and they do a pretty good job of making them taste "toasted". The graham crackers lack the appropriate consistency and appropriate flavor as well--I would almost describe it as a stale consistency and stale flavor. Finally, a s'more is not meant to be served open-faced and, as a result, one loses out of the full s'more melding of flavors, texture, and experience. The way that they serve the s'mores, you couldn't even solve this yourself by trying to "fold it over"--it just wouldn't work and would have the wrong proportions of the ingredients.

 

[suzimar57]

think we'll go with the brownie sundae now instead...

 

[pilferk]

DW and I are BOTH going to get an order, coming up, and if the kids are good...maybe we'll share with them.

Actually, that's the plan: 2 orders looks like enough to feed all 5 of us!

 

[pilferk]

I simply suspect that many simply lack the appropriate frame of reference and life experience to even judge whether these s'mores are good or a good dessert. I will grant that it is a "clever" dessert as served. However, as s'mores go, these barely rise to the level of being "OK". The flavor mix is misplaced, and the quantity served is very small (even though they are fairly rich). We have eaten this dessert at 50's five different times. We have eaten this dessert elsewhere, including on our own, probably 150 times, so I think I'm qualified to comment that these stink. Since I do like s'mores, it's not a matter of "not liking the same things". I just find it hard to praise a restaurant that screws up a dessert that most 11 or 12 year old Girl Scouts can make in their sleep and make taste better than they do.

Well, I'll see you your experience, and raise you mine.

I've been eating and making them, pretty regularly, for about 25 years. It's a summertime favorite at our house when I'm grilling, so they get made with relatively frequency, still.

I've also had the 50's prime time ones. I'll agree: They're not EXACTLY the same thing. They're not "Hershey Bar, Honeymaid, toasted Jet Puff" amazing gooey goodness.

But I'd say they're a decent approximation. My only criticism is somewhat similar to yours: They use "cheap" chocolate syrup, rather than something a bit more robust like Hersheys (which, in and of itself, would still be a lesser substitute for the 1/2 bar you'd normally use). I think the graham crackers have been fine, though they probably lack the "snap" of the Honeymaid variety. The marshmellows are definitely the highlight! And I'm "OK" with the open faced presentation, just like I'm OK with a good open faced tuna melt: Not exactly the same, but still good.

All in all, I'd say they rank somewhat higher than "OK", for me, though somewhat below the "real thing".

Just my humble opinion, of course.....though I certainly don't begrudge you yours.

 

[Doctor P]

Well, I'll see you your experience, and raise you mine.

I've been eating and making them, pretty regularly, for about 25 years. It's a summertime favorite at our house when I'm grilling, so they get made with relatively frequency, still.

I've also had the 50's prime time ones. I'll agree: They're not EXACTLY the same thing. They're not "Hershey Bar, Honeymaid, toasted Jet Puff" amazing gooey goodness.

But I'd say they're a decent approximation. My only criticism is somewhat similar to yours: They use "cheap" chocolate syrup, rather than something a bit more robust like Hersheys (which, in and of itself, would still be a lesser substitute for the 1/2 bar you'd normally use). I think the graham crackers have been fine, though they probably lack the "snap" of the Honeymaid variety. The marshmellows are definitely the highlight! And I'm "OK" with the open faced presentation, just like I'm OK with a good open faced tuna melt: Not exactly the same, but still good.

All in all, I'd say they rank somewhat higher than "OK", for me, though somewhat below the "real thing".

Just my humble opinion, of course.....though I certainly don't begrudge you yours.

Thanks for your review. I think it accurately reflects the same experience I have had, just interpreting and evaluating it a little more positively. BTW, just in fun, I'm willing to raise you one more time--I've been doing them for over 40 years, LOL!

 

[pilferk]

Thanks for your review. I think it accurately reflects the same experience I have had, just interpreting and evaluating it a little more positively. BTW, just in fun, I'm willing to raise you one more time--I've been doing them for over 40 years, LOL!

]

I think that's when it comes down to taste and preference....for me, the marshmallow is the "best part". If it's toasted (BURNED!) right, I can get past lesser quality chocolate and less snappy (but still tasty, IMHO) cracker.

If you're a chocoholic, or a graham cracker afficianado, maybe you'd be less forgiving. Everyone's pallette IS slightly different, as are everyone's preferences obviously.

To me, for a "family restaurant" attempt at it, it's pretty darn good.

As for the 40 years...I'll have to bow to that number. For me to have that kind of experience, I'd have had to start making them pre-womb...

 

[Doctor P]

]

I think that's when it comes down to taste and preference....for me, the marshmallow is the "best part". If it's toasted (BURNED!) right, I can get past lesser quality chocolate and less snappy (but still tasty, IMHO) cracker.

If you're a chocoholic, or a graham cracker afficianado, maybe you'd be less forgiving. Everyone's pallette IS slightly different, as are everyone's preferences obviously.

To me, for a "family restaurant" attempt at it, it's pretty darn good.

As for the 40 years...I'll have to bow to that number. For me to have that kind of experience, I'd have had to start making them pre-womb...

I freely admit to being a chocoholic, so that is probably why they have disappointed me so much with the chocolate they use.