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Happy-Gourmand

Old dogs, new biscuits?

Can you teach an old dog to like a new biscuit?

I saw an article this week revealing the release of a new version of an old classic, and I was conflicted.

I know I’m getting older and less tolerant of change, but isn’t it OK if some things stay consistent? Why must I feel the pressure to try a new version of an old favourite just to keep up with the times?

In case you’re wondering, this newfangled treat is a peanut butter and jelly Oreo cookie.

Just in time for the kids to put them in their lunch boxes, Mr. Christie has come up with a vanilla Oreo filled with a swirl of peanut butter and jelly frostings. Apparently, this will mimic the look and taste you get when you put the two classic spreads between two slices of bread.

I am a self-confessed foodie. I am all about the discovery of new foods, new tastes, new combinations and presentations. But some things don’t need improving. The good, old-fashioned chocolate Oreo with a single dose of vanilla filling is just fine by me.

Limited releases of chocolate coated Oreos or vanilla Oreos were cute, but my childhood summers hinged on packages of classic Oreos. They were some of the only store-bought cookies I had as a small child. (Please don’t hate me; I grew up lucky enough to have a mom at home who baked cookies.) 

The dictionary definition of “comfort food” is food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

That fits in with how I feel about Oreos. It makes me uncomfortable to know my good feelings from childhood could be upset by messing with my cookies. 

Maybe I have some old-school guilt about an actual sandwich turned into a treat … peanut butter and jelly are already sweet, but making them frosting is overkill, isn’t it?

Then again, I tried a peanut butter and jelly donut at Lucky’s Doughnuts in Vancouver last week. Hubby and I had to share it, as the richness was overwhelming; a few bites were more than sufficient to get my fill, as tasty as it was.

This seemed to be more of an innovation however; jelly in a doughnut was already a thing, so the added peanut butter has a reason to be there. Or, I could just be overreacting. After all, it’s only a cookie.

Do you have any hard and fast rules about your food? There are lots of quirks I’ve heard over the years. Undoubtedly you’ve met someone who swears hotdogs should only have ketchup? (or mustard, take your pick. It seems relish is the only condiment that doesn’t have loyal followers.)

Black licorice used to be the only kind you could get, but now many people prefer red licorice (which really isn’t licorice, it’s just the same shape and texture – but that’s splitting hairs, or should I say pulling licorice strings?)

Even if I stick with peanut butter, I could ask the age-old question: crunchy or smooth? What would happen if any of these now standard options disappeared and we all had to re-evaluate our choices? 

I need to prepare myself for the future.

I suppose this is a lesson in life. You can’t have light without dark, good without evil, classic cookies without weird variations. If munching on a peanut butter and jelly Oreo puts a smile on someone’s face, who am I to question that?

An expert on cookies from my childhood put it best:

“Today, we will live in the moment unless it is unpleasant, in which case we will eat a cookie.” – The Cookie Monster

Time for me to sign off; I need to stock up on classic Oreos.



More Happy Gourmand articles

About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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