I want my ice cream cold, so cold that my tongue shouldn’t even be able to touch it, not safely. I want you to have to take it out of the deep-freeze freezer, you’ll actually have to put it in the microwave just to take it down a bit, just a couple of degrees, to where it’s still way too cold to touch, I still can’t lick it, I’d still get a major ice-burn on my tongue if I attempted premature contact.
And then I want the spoon to be warmed up, not in a microwave, obviously, you can’t put metal in the microwave. Maybe I could find some sort of a composite spoon? All right, give me a spoon made out of the same material they make hockey sticks and golf clubs. I want it to be light, like ultra lightweight, so now OK, you can go ahead and throw it in the microwave for a minute or two.
If you haven’t already, you should go ahead and buy two microwaves, because I don’t want to wait around while you’re messing with different power level settings for the ice cream and for the spoon. I want them both to be warming up at the same exact time.
All of my soda has to be ice cold too. Also, the carbonation has to be really powerful. But more importantly, really, really cold. But only slightly less important, the carbonation. Don’t talk to me about freezing points, I want a colder-than-ice Coca-Cola that somehow hasn’t turned into a block of ice. I’ve seen it done before, it was science class in high school, or a science TV show that the science teacher showed us on one of those days where she didn’t feel like teaching, it was something about not disturbing the liquid, or putting something inside of it, and it’ll stay liquid.
You know that sensation you get when you first take a sip of a really ice cold drink? Like you can feel it working its way down your esophagus? I want that with every sip, not just the first. And I don’t want to feel it just in my esophagus, I want to feel it all the way down, snaking its way through my intestines, that refreshing feeling chilling a path throughout my whole digestive system.
My soup also has to be really cold. I don’t care what time of year you’re supposed to traditionally eat gazpacho, I’d like it in January, February, if there’s an unseasonably cold stretch through March or April, I’m going to order gazpacho then also, along with other summertime soups, watermelon bisque … I can’t think of any other cold soups, but I know they’re out there, and again, ice cold, I want you to serve me a whole tube of Sensodyne as an appetizer, something to really numb up my gums, I want to hold a big mouthful and really let my whole head cool off.
Iced coffee, iced tea, ice, ice cold. And don’t bother with the regular ice cubes. I want ice cubes made out of iced coffee and iced tea. It has to be cold brewed, by the way. I don’t want anything that’s ever been heated up. I mean, yes, to some extent, I’m always going to have to acknowledge the fact that the earth was formed out of a ball of cooling molten rock, but that’s just it, it’s cooling, it’s getting there.
My favorite planet is Pluto. My favorite sport is ice hockey. If I got to choose a superpower, it would definitely be ice powers. Then I wouldn’t have to worry about talking about any of this nonsense. Give me a hot soup, go ahead, I’ll ice you dead in your tracks, that hot soup’s never going to make it over to my table. And then next idiot server who even thinks about sending over another bowl, he’s going to think again. He’s going to bring me the coldest one they’ve got. And then – zap! – ice powers to make it even colder, and I’ll be able to take it, no frost-burn, no Sensodyne, just straight up cold, colder than all of the Coors Light in the Rockies.
Because seriously, I can’t emphasize enough, I really like my stuff cold. Make sure you tell the chef, because I’ve got a thermometer right here. I’m going to use it, and I’m going to send it back. It’s all just a matter of how many times I’m going to send it back. Got it?