a long post about egg creams

Here's an email I received from Michael Malouf--part of Travis' egg cream quest. Lou Reed, of course, preferred chocolate egg creams and I'm just wondering if Travis has tried all the places mentioned in Lou's lyrics:


Title: Lou Reed - Egg Cream lyrics
Artist: Lou Reed
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When I was a young man, no bigger than thisA chocolate egg cream was not to be missedSome u bet’s chocolate syrup, seltzer water mixed with milkYou stir it up into a heady fro, tasted just like silkYou scream, I steam, we all want egg creamYou scream, I steam, we all want egg creamNow you can go to junior’s, dave’s on canal streetAnd I think there’s ken’s in bostonThere must be something in l.a.But becky’s on kings highway, was the egg cream of choiceAnd if you don’t believe me, go ask any of the boysYou scream, I steam, we all want egg creamYou scream, I steam, we all want egg creamThe only good thing I have to say about p.s. 92Was the egg cream served at becky’s, it was a fearsome brewFor 50 cents you got a shot, choco bubbles up your noseThat made it easier to deal with knife fightsAnd kids pissing in the streetYou scream, I steam, we all want egg creamYou scream, I steam, we all want egg creamSo the next time you’re in brooklyn, please say hello for meAt totonno’s for pizza and ice cream at al and shirley’sBut mostly you go to becky’s, sit in a booth and say helloAnd have two chocolate egg cream, one to stay and one to goYou scream, I steam, we all want egg cream, ahYou scream, I steam, we all want egg creamYou scream, I steam, we all want egg cream

Laurie forwarded this email from Travis. Said it was one of the best all-time emails she'd ever received. Think he got his Dad's genes?
Begin forwarded message:
From: Travis Waddington
To: "Laurie B. Eichengreen"
Subject: egg creams
I'm a convert. Your offhand dismissal of sugar as an ingredient in a vanilla egg cream intrigued me, and you're absolutely right. My first bumbling attempts at a sugarless vanilla egg cream have definitely been better than sugared ones I've made in the past or than those available for purchase about the city (which seem as a rule to be made with a vanilla syrup). I got a vanilla egg cream at gem spa (my favorite egg cream place) tonight, and it tasted all wrong - way too sweet. When I got home, I made a crude, thrown-together sugarless egg cream with what was left of my milk (unfrozen), an unmeasured splash of vanilla extract, and a can of seltzer. It hit the spot.
The natural sweetness of the whole milk, enhanced by the vanilla, is enough. I hereby sign my allegiance over to the unsweetened philosophy of the vanilla egg cream, and pledge to do my part to spread that enlightened school of thought far and wide.