We’re down in San Antonio, arriving just in time for lunch. Richard said we had to go to the Burger Boy, a long time San Antonio institution, and when I asked one of the locals what to order he said I should opt for the Working Man combo — a double burger, crinkle-cut fries, and a tub of diet soda big enough to float a battleship — and to order it with “real” Kraft American cheese. I’m a working man, so of course I took his advice.
The double burger was succulent, the “real” American cheese nudged it into the spectacular category — so much so I was briefly tempted to wolf down another — and the crinkle-cuts were deep-fried to perfection. Fully sated, I exited the ’50s and headed back into modern America.
Every morning I walk past a Starbucks, and every morning I groan at the latest disaster that has been concocted in the “flavored coffee” category. Ii think any form of flavored coffee is bad enough, but the current offering of “maple pecan latte,” which apparently comes with colorful sprinkles on the foam when served hot, sounds like a truly tooth-curdling combination.
Somewhere there is a Starbucks food sciences laboratory that is charged with coming up with some new flavor to entice patrons back into the coffee shop for a new slug of joe. Their job is becoming increasingly difficult, because the available seasonal “flavor palette” is limited due to the strong taste of coffee itself and the fact that the really desirable flavors, like chocolate, are permanently featured on the menu because Starbucks patrons want to savor them year-round. And, the flavor scientists have obviously exhausted virtually every combination that includes pumpkin as an element; for years, Starbucks marked the arrival of September with some new pumpkin spice concoction. But the pumpkin well has apparently run dry, and it’s time to move on to other flavors that evoke the arrival of fall. Apparently, maple pecan is the best they can come up with.
The maple flavor is good on pancakes and waffles, of course, and you can even make a reasonable argument for maple flavoring in oatmeal — although if somebody heats up maple-flavored instant oatmeal in the office microwave, you’ll be smelling it, and regretting it, for hours. But a cup of maple and pecan-flavored coffee sounds like a treacly catastrophe, like drinking a hearty cup of steamed syrup with nuts in it. It would take hours of water-guzzling to finally rinse the flavor out of your mouth.
What’s next in the bizarro world of Starbucks fall flavors? Butternut squash latte? Hey, how about a turkey and cranberry dressing frappucino?