I Can't Believe This Is A Job

Thinking of two things that otherwise might not go together and calling up famous chefs, asking them to create a masterpiece and explain how they did it to the NY Times, forever cementing them in the Dining & Wine archives.

It's amazing.

If you are in the NY Times for one day, whether it be a Tuesday or a Sunday, you are famous. And it is some lucky person's job to eat caramel made of molasses and vanilla and write about it. That's what I want to do!

Anyways, here's the article.

Recipe Redux: Chocolate Caramels, 1881

By AMANDA HESSER

Published: February 14, 2010

A 19th-century recipe for simple chocolate caramels made with molasses and vanilla becomes an inspiration for an entirely new dish.