"Melissa Houle" wrote:
> I do second the advice of others and
> recommend buying them fresh from a KK place rather than a supermarket
> kiosk, but even then, they don't do a lot for me. I do have a sort of
> nauseated fascination with watching them get their sugar glaze bath as
> they pass through on the conveyor belt. But fortunately for my
> health, I find them quite resistable.

Oh my gosh, isn't it sickening to see them drowned in that deluge of thick
sugar glaze? I've never eaten anything as awful as the colloidal glaze they
encase donuts in. It's ponderous, always wet, and seems to sop the donuts
down, too.

Ever put a KK donut down on something? It probably left a ring worse than
any cup or glass. Lesson 1: When eating Krispy Kremes, use a coaster.

The KKs I've tried to eat gave hints that they might actually be good if
they weren't being suffocated by their heavy coats. Unfortunately, they were
suffering so badly from the stuff (and consequently, so was I) that I chose
to put them out of their misery, gave the uneaten remains to the Dispose-All
and moved on to the safety of bagels and muffins.

KKs are nothing like the donuts I knew as a kid , for which we went to small
local bakeries or a then rare Dunkin' Donuts. Those glazed donuts were far
different from the sugar-cured ones available now. That glaze was light and
dry, as though made from a thin meringue that left a crinkly papery coating
that would flake off on our fingers while we ate rather than glue itself
onto our faces a la Alien. They didn't get gummy. We could put them down on
the kitchen table without worrying that the finish might come off. Best, we
could arrange a plate of fresh donuts cheek by jowl and one atop another,
without leaving every other donut in the array beslimed.

Am I too harsh?