Who knew?

Fascinating trivia about Illinois food products




How many licks does it take to get to the Tootsie Roll
center of a Tootsie Pop?Call it the first nationally publicized bit of food trivia, not that the
question was ever answered definitively. Sure, it was a great marketing
campaign, but it might also have been the first time people thought about the
minutiae of their foodstuffs.

In the spirit of the Tootsie Roll question, we gathered interesting and fun
facts about some Illinois-produced foods to whet your curiosity and your

In case you never answered the Tootsie Pop question for yourself, some high
school students have. They found that, in general, boys get to the Tootsie Roll
faster than girls. Boys averaged 1,240 licks to the girls’ 1,660. Get more
details at www.geocities.com/NapaValley/9528/.


Eli’s Cheesecake

It started as the perfect way to top off the perfect steak at Eli’s The Place
for Steak restaurant in Chicago. But the cheesecake became so popular, it became
an institution itself. Now Eli’s Cheesecake sells a variety of cheesecakes
around the world. Visitors can tour the factory in Chicago or take a virtual
tour online: www.elicheesecake.com.

The following tasty trivia comes from Eli’s Web site and Mary Gale, executive
assistant to Eli’s president Marc Schulman.

How many orders for custom cakes (which Eli’s calls “C-cakes®”) does Eli’s
get annually?

More than 1,000. When a customer orders an Eli’s custom cake, they get to
choose the type of Eli’s cheesecake they want and the toppings they want on it.

What’s the most popular custom cake ordered?

Original Plain Cheesecake topped with a bed of caramel, pecans or pralines,
and chocolate curls.

How many types of cheesecake does Eli’s make?

More than 50.

How many eggs does Eli’s use each year for cheesecakes?

More than a quarter million.

What’s the best way to cut a cheesecake?

If it’s frozen, partially thaw the cheesecake, then cut it with a knife
that’s been dipped in hot water.

Is Eli’s Cheesecake New York or French style?

It’s Chicago style, baked with a “high profile” and a firm outside and creamy