The first thing you need to know here is what a Peanut Butter Kandy Kake is, because, unless you live now or have lived in the past in the mid-Atlantic region and are conversant in the world of convenience store cuisine (what I would think of as “what you get at the Wawa“), you might not know. A Tastykake Kandy Kake — they were once known as Tandy Takes, really — is a chocolate-covered vanilla snack cake with a layer of peanut butter inside, like a cake version of a Reese’s Peanut Butter Cup. They are very — to some tastes, TOO — sweet. Okay, now you know.
And you know what a slider is. Usually, as in this case, beef.
You can see where this is going.
With Tastykake, the iconic Philadelphia snack cake company, encountering financial difficulties, a restaurant in Philly, Adsum, is serving up Kandy Kake sliders, little burgers between two Kandy Kakes with American cheese and Sriracha-cherry jam. (Sriracha is that red pepper Thai hot sauce they serve in huge plastic bottles at every Asian restaurant in Southern California)
Now, there are times I amuse myself by dreaming up practically inedible meals. Liver and onions with chocolate syrup, whipped cream, and sliced jalapenos. Peanut butter and herring sandwiches on cinnamon raisin bread. Nutria and radicchio salad with chocolate chips and anchovy dressing. And, having grown up eating Tastykakes by the truckload, I have great affinity for the idea of saluting the company that provided me with so much joy and so many empty calories. But it would never occur to me to combine beef and chocolate-covered cake and peanut butter. And cherry/hot sauce jam, and cheese.
“It’s the perfect balance of salty and sweet with a little heat to bring the flavors together,” Chef Matt Levin told CBS 3 in Philadelphia. “This may be the most decadent dish I’ve ever made.” And this is the guy who served a Four LOKO dinner.
No, I would not eat these things. I’d eat the individual ingredients, but not together.
Now, replace the Kandy Kakes with Butterscotch Krimpets, and maybe….