I feel I may possess the honor of having taken the most majestic photo of LA landmark Randy’s Donuts ever. Noble kitsch!
How can we miss donuts if they won’t go away?
Restaurant Hospitality has a nice trend piece on donuts this morning, which includes the phrases “spiked donuts” (Vanilla Bean with Vodka Custard, for example) and “strawberry fennel.”
And the March issue of Saveur even uses the words “doughnut artisans” and “perfect sinker:”
“Doughnut artisans, dreaming up inspired flavors and investing in high-quality ingredients, have been popping up all over the country. One pioneer is Mark Isreal, owner of Doughnut Plant in New York City. Since 1994 he has been handcrafting varieties as alluring as roasted chestnut; fresh coconut cream; and the burnt-sugar-glazed custard-filled crème brûlée using organic and locally sourced ingredients. Isreal rotates the flavors as the fruits he uses for his glazes go in and out of season. He even has flour milled to his specifications, all in the pursuit of the perfect sinker.”
Although, if you go to Pinterest and punch in “donut” and scroll, the first major brand you see is still the ol’ reliable Dunkin.
I have a tendency to put clips of The Simpsons in these blog entries, yet today I resist. I am showing discipline. Which is, of course, seldom the case when donuts are involved.
