Waterloo – Apple Pie à la Mode

I found more of the Guy Fieri’s “Flavortown” water—and this one has as promising a name as any—I mean, is there anything in the world I’d rather have in front of me right now than Apple Pie à la Mode? (I mean, assuming I could eat wheat, dairy, sugar…) Well, the Estrela de Fura Ruby—I have a weakness for rubies, I admit. But is there a more perfect dessert? And the art department came through, for the cartoon depiction, on the can, of a slice of apple pie with a scoop of vanilla ice-cream melting off the top of it. They pretty much nailed the flavor, as well—a beguiling essence of cooked apple and cinnamon (possibly some other spices?) cream and vanilla. I admit, when I first sampled this, I wasn’t convinced, and I said, OK, I get it, Fieri’s trick is just to take an established fruit flavor and mix it with vanilla—can’t go wrong. But now, I’m tasting the pie, and the ice cream, and their synthesis—for the first time since 1992! (When I was diagnosed as Celiac.) Again, I have no idea if the established flavor geniuses at Waterloo are coming up with these and paying Fieri the big dinars for his name, or if Guy himself is there with a lab coat, sweating it out. It’s not likely they’ll tell us, but the result is good.

No. 157 – 8.23.26