I wanted some sweet apple stuff to top some pork chops, and not finding the right kind of applesauce, got a can of apple pie filling. Which was perfect.
Did you know that the ‘cookie dough” for ice cream is made with NO eggs? Makes sense, since the dough doesn’t get baked so could have salmonella in it. A former Home Ec (remember those classes, or is THAT a geezer alert??) told me that. Chocolate chip cookie dough ice cream is my fave, which is why I was interested in that factoid.
PS: This was an LOL for me, but don’t ask me to ‘splain it. A bit of absurdist humor.
I guess you could read it as commentary on the amount of sugar in everything. If it’s a savory pie, there are a lot of recipes that use cream of mushroom soup, but the kids bowl looks like it’s full of blueberries (definitely not soup).
If they make desserts out of other desserts now (cookie dough ice cream), mom’s making meals (soup) out of dessert (blueberries?).
I don’t know what he intended, but now I totally want pie-filling soup. Cherry, please.
I think Powers has it right @5.
P.S. I have nothing against stores offering cookie dough ice cream, there are probably plenty of people who like the stuff. The problem is that in Germany, even though supermarkets have started stocking limited quantities of both “Ben & Jerry’s” and “Häagen-Dazs”, the idiots who control purchasing seem to stock only the varieties with a high level of (in my opinion) “foreign” contaminants, such as “cookie dough”, or “Oreo cookie”, or “Ultimate Super Duper Chocolate Chip” and whatnot. (I made that last one up, but you get the idea.) It’s so prevalent that I have quit bothering to even check the current stock of either of those brands, because I know that there will only be varieties that I consider inedible.
Andréa: that may be true, but “because Salmonella” doesn’t quite make sense–there are lots of things made with raw eggs, and raw eggs can be pasteurized, even in the shell (good trick, that). I suspect rather that it’s to avoid egg allergy: they don’t *need* the eggs, since the dough won’t be cooked, and this removes that as an issue.
It seems that the danger of raw dough is more due to the flour carrying bacteria.
As with eggs, I’m sure that it could be sterilized first for use in ice cream.
Cookie dough is an intermediate substance never intended to be food on its own, but has inexplicably turned into a thing people consider edible. “Pie-filling soup” is no more absurd. (I thought it was pretty funny.)
Kilby: What flavors of ice cream do you consider ‘edible’?
Kilby: the whole point of Ben & Jerry’s is the “high level of foreign contaminants”; from Wikipedia: “[Ben] Cohen has severe anosmia, a lack of a sense of smell or taste, and so relied on “mouth feel” and texture to provide variety in his diet. This led to the company’s trademark chunks being mixed in with their ice cream.”
And now I’m off to the store to replace the cookie dough ice cream I finished a few days ago . . .
CaroZ – I’m 53 and cookie dough has always been edible in my book :-) I prefer the fresh, homemade variety…but since the kids are grown, I have been known to keep a roll of store-bought in the fridge. None of it makes it to the oven. Another portion-control option is a box from GFS. :-)
There was once a CATHY strip about making and eating an entire batch of cookies without actually turning on the over – that’d be me!
” have started stocking limited quantities of both “Ben & Jerry’s” and “Häagen-Dazs”, the idiots who control purchasing seem to stock only the varieties with a high level of (in my opinion) “foreign” contaminants, such as “cookie dough”, or “Oreo cookie”, or “Ultimate Super Duper Chocolate Chip” and whatnot. ”
Ben & Jerry’s only makes ice cream with high level of foreign contaminants.
larK: ” the whole point of Ben & Jerry’s is the “high level of foreign contaminants”; ”
And someone needs to point out that that *isn’t* a good thing.
” “[Ben] Cohen has severe anosmia, a lack of a sense of smell or taste,”
And this is supposed to be an *asset* in ice cream making???
Might as well say “Niel deGrasse Tyson always always had an inability to do basic math and and spearheaded a new movement in science based on his relience instead on ‘common horse sense'”.
@ Andréa – Looking for a list of flavors, I just discovered that Ben & Jerry’s has just 13 flavors on their German website, but 54 flavors (even including vanilla) on the US site. I remember liking Cherry Garcia, and (looking now) both Strawberry Cheesecake and Salted Caramel Almond sound good, but none of these flavors is offered in Germany.
Back in Washington, my favorite brand used to be Breyer’s (most especially their vanilla), but the last few times I’ve been there it seems to have gone downhill. Luckily, we’ve discovered a local brand in Berlin that beats all the other brands I’ve mentioned so far: “Florida Eis“. If anyone visits Berlin, it’s definitely worth trying.
I made cookies with my kids yesterday. When it came time to lick the batter my son asked “Wait, these have raw eggs in them, how come we can eat them? Isn’t it unsfafe?” All I could say was “I have no answer to that, but do you want to eat it or not?” (He did.)
woozy: “And someone needs to point out that that *isn’t* a good thing.”
How so? Seems like it’s been a good thing for Ben and Jerry, who have sold quite a lot of ice cream, and a good thing for the many people who like and buy their ice cream.
Sure, I understand that you and Kilby don’t like their ice cream, and I’m not crazy about it either, for similar reasons. But it’s a little weird to take something that’s clearly both successful, and by design, and act as if you’ve found some defect that idiots making and stocking the ice cream have overlooked.
@Irene, sooo right! I used to be the family baker when I was in high school, and I always enjoyed raw cookie dough. Chocolate chip was the best, but oatmeal raisin ran it a close second.
@Kilby, squeaky wheel gets the grease. If you don’t ask, you don’t get.
Irene, WW — I wasn’t making a value judgment on cookie dough consumption, but trying to explain the comic. (Personally I am rarely in the presence of unbaked cookie dough, so I have no real stake in the “debate.”)
The fundamental problem (for me) is that both Ben & Jerry’s and Häagen-Dazs are “exotic” brands in Germany. Stores here are trying to appeal to native customers with a taste for something exotic. Thus, concentrating on exotic flavors makes sense (for them). They just don’t have time to worry about one odd-ball ex-pat(*) who is looking for a more pedestrian flavor with an exotic quality level.
Even if I were to squeak louder, I just can’t make enough noise to compete with the jingling pocket change of the vast majority of German customers.
P.S. (*) On the other hand, I’m pretty sure my family is single-handedly responsible for a fairly large percentage of all the cheddar cheese sold by our nearest supermarket.
P.P.S. It’s not that I dislike Ben & Jerry’s, nor do I dislike all particulate inclusions in ice cream. I’m quite fond of rum raisin (usually called “Malaga” in Italo-German), and I sometimes enjoy some of the “nut” flavors. It’s just that I prefer ice creams that have their own flavor, rather than merely being used as a substrate to deliver some other material (no matter how tasty). If the inclusions are that good, I would rather enjoy them on their own.
P.P.P.S. One more rant, then I’ll quit. (If you’ve already had enough, you should have stopped reading before the first P.S.)
One tiresome problem with commercial German chocolate ice creams is that it is virtually impossible(*) to find one that does not contain chocolate chips in it. This would be OK if the chips used were something like the Hershey’s chips sold in the US for baking cookies, but the chips added here (by all major brands) are the same hard, waxy shrapnel that contaminates virtually every chocolate cake mix or mousse powder sold in this country.
P.P.P.P.S. The one exception to the rule is the chocolate ice cream made by “Florida Eis“, but this has been widely available in Berlin for only about a year.
WW
Fair enough. For me it was more a synchronous rant (I had just raved about this on Facebook last week) and a slow accumulation of realizing I don’t like something and once it’s pointed out realizing I *really* don’t like something and then irritation that it went on for so long without my realizing just how much I don’t like it.
It’s basically the scene where Disco Stu says on Taxi Cab Confession “Can I tell you a secret? I *HATE* disco music”. Sometimes the realization is overwhelming.
It basically brought on with the sgnother bringing home Ben and Jerry’s New York Super Fudge Chunk yet *again*. Now I’ve never claimed that I don’t *like* New York Super Fudge Chunk but …. there’s something irritating about it and it having about one part ice cream for four part walnuts (which don’t dissolve in you mouth leaving the un-ice cream like experience of a mouth full of … food … you have to eat) that I came to the realization. Dang it! I don’t *like* New York Super Fudge Chunk! But I can’t blame the sgnother for bringing it home if she likes it and I’ve never expressed my displeasure in it.
But then comes the realization that once again the grocery store didn’t have enough Cherry Garcia and Strawberry Cheesecake which are my two favorite Ben and Jerry’s flavors and the sgnother knows that and she would have brought those as well if only the store had had them. And then I look through the array of half eaten cartons of Urban Burbon and Oat of this Swirled and the gazillions of flavors we keep trying with the idea “let’s try this; what do think; it’s okay it’s pretty good” and it suddenly occurs to me. With two exceptions I dislike *all* their flavors.
And why? Because they don’t actually have any *ice cream* flavors. All they have a various different types of *chunks* to throw in. Here I am longing for a nice flavor such as … blackberry, peach or coffee, and their idea of flavors is “let’s try throwing in chocolate covered pretzels! More chunks!”
And then comes the slow realization, I *hate* chunks. And …. I haven’t seen blackberry or peach ice cream sold in a store in *30* years! And yet, I’ve utterly convinced myself that Ben and Jerry’s is the *best* ice cream. How did I come to convince myself that an ice cream I actually hate is actually my favorite. Well…. I’m not sure and I certainly don’t have anyone but myself to blame but…
well…. you know how it is when you realize … hey … I just realized something everyone believes (chunks are good) is wrong … and then you *keep* seeing it and you realize *hey* I *really* disagree.and yet… the world continues as though chunks are good…
….
Okay, all of the above was meant with tongue in cheek and to be taken ample salt. But it’s the current pet peeve I’m going through right now. It will calm down in a little while. Kilby’s post was just… the right timing.
Sorry everyone.
(I found a decent Strauss Lemon ginger snap ice cream that’s pretty good. But I haven’t found a good blackberry. Also to be irritating, Ben and Jerry’s makes a super White Russian which is fantastic but they don’t sell it to grocery stores. I think it was the White Russian that convinced me Ben and Jerry’s was my favorite in the first place.)
… and seriously …. ““[Ben] Cohen has severe anosmia, a lack of a sense of smell or taste, and so relied on “mouth feel” and texture to provide variety in his diet.”
is *THAT* supposed to be a selling point???
I was grocery shopping today, and saw “to eat or to bake” tubs of egg-free raw cookie dough. I don’t know if they pasturized the flour or not.
@ woozy – That “White Russian” sounds like an excellent idea. I wonder whether it has a remnant of alcohol in it, which might account for American grocery store not stocking it, but that would not be a problem over here.
‘Might as well say “Niel deGrasse Tyson always always had an inability to do basic math and and spearheaded a new movement in science based on his relience instead on ‘common horse sense’”.’
Actually, replace “Neil deGrasse Tyson” with “Albert Einstein”, and you have pretty much a factual statement; maybe tweak “his reliance on common horse sense” with “thought experiments”, but really, in a nutshell, this is Einstein.
I ice cream tastes are simple – I don’t want to have to chew my ice cream,
Um, “My”, not “I”.
Beef stew and chicken stew are both “pie-filling soup” if you think about it.
If he’s looking for absurd combinations, he’s got a long way to go. How about frog-leg oreos?
Woozy’s anti-chunk rant is a classic. I hope the archives never vanish again.
Christine: yeah, and they sell cheesecake filling which is marked “ready to eat” rather than “ready to use”, which strikes me as remarkably honest labeling–admitting that many people will just plop a spoon in and go to it!
I can’t find the 4th easter egg. I found the dynamite, the E T and the 02. Is the arrow fletch the 4th? If so, I’ve never seen it before.
Last year I found out that, like Carvel and Dairy Queen, there is a free cone day at Ben and Jerry stores. Not sure of the date but the assorted days usually start in the early spring.
Usually: “You can have some […] ice cream after you finish your […] soup.”
Add some raw ingredients: cookie-dough and pie-filling.
Voilà: absurd humor
Einstein was actually very good at mathematics, but knew his limits and got help when the need outstripped his ability.
@ranedeer: “If he’s looking for absurd combinations, he’s got a long way to go. How about frog-leg oreos?”
How about Chunky Listerine Spam Ripple?
I know for a fact that Tillamook makes a blackberry ice cream. But I don’t think they’re even a national brand, much less international.
They also make “Oregon Strawberry” seasonally. It has chunks, but they’re chunks of strawberry. Oregon strawberries are sweeter than Californian (or Chilean) strawberries but there’s only one growing season and the amount of farmland dedicated to strawberries has declined substantially because the land is worth more as strip malls and semiconductor foundries than as farms.
“Back in Washington, my favorite brand used to be Breyer’s (most especially their vanilla), but the last few times I’ve been there it seems to have gone downhill. ”
Gone downhill a LOT. I was a big Bryers fan for a long time. Remember the TV commercials where a kid has trouble reading the ingredients on a competitor, but Bryers was “milk, cream, sugar, vanilla”?
Then they started putting “all natural” carrageenan thickener in. Then they kept adding more gums and such. Several flavors now are labeled “frozen dairy dessert”.
When I buy ice cream, which isn’t too often lately, I usually get the Turkey Hill All-Natural.
Brown sugar and bacon ice cream is really delicious. I will have to ask my brother for the recipe because I don’t know how much brown sugar or bacon to put into it.
Lapp Valley Farm ice cream in the Lancaster, PA area is THE best. It is less expensive at Green Dragon Market than at Kitchen Kettle Village. Not sure where else is it sold.
“NO ONE eats raw bread/biscuit dough!”
Actually…. I’ve been known to. I won’t say I like it… but it’s one of those weird not unpleasant sensations that have mild pleasure punctuated by weirdness and, like life, is made enjoyable in its limitation (that is the moment of enjoyment can only last if the quantity is less than 1/2 a teaspoon– any more and it’s a violent and disgusting death) …
Comics I Don't Understand 
I wanted some sweet apple stuff to top some pork chops, and not finding the right kind of applesauce, got a can of apple pie filling. Which was perfect.
Did you know that the ‘cookie dough” for ice cream is made with NO eggs? Makes sense, since the dough doesn’t get baked so could have salmonella in it. A former Home Ec (remember those classes, or is THAT a geezer alert??) told me that. Chocolate chip cookie dough ice cream is my fave, which is why I was interested in that factoid.
PS: This was an LOL for me, but don’t ask me to ‘splain it. A bit of absurdist humor.
I guess you could read it as commentary on the amount of sugar in everything. If it’s a savory pie, there are a lot of recipes that use cream of mushroom soup, but the kids bowl looks like it’s full of blueberries (definitely not soup).
If they make desserts out of other desserts now (cookie dough ice cream), mom’s making meals (soup) out of dessert (blueberries?).
I don’t know what he intended, but now I totally want pie-filling soup. Cherry, please.
I think Powers has it right @5.
P.S. I have nothing against stores offering cookie dough ice cream, there are probably plenty of people who like the stuff. The problem is that in Germany, even though supermarkets have started stocking limited quantities of both “Ben & Jerry’s” and “Häagen-Dazs”, the idiots who control purchasing seem to stock only the varieties with a high level of (in my opinion) “foreign” contaminants, such as “cookie dough”, or “Oreo cookie”, or “Ultimate Super Duper Chocolate Chip” and whatnot. (I made that last one up, but you get the idea.) It’s so prevalent that I have quit bothering to even check the current stock of either of those brands, because I know that there will only be varieties that I consider inedible.
Andréa: that may be true, but “because Salmonella” doesn’t quite make sense–there are lots of things made with raw eggs, and raw eggs can be pasteurized, even in the shell (good trick, that). I suspect rather that it’s to avoid egg allergy: they don’t *need* the eggs, since the dough won’t be cooked, and this removes that as an issue.
It seems that the danger of raw dough is more due to the flour carrying bacteria.
https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm
As with eggs, I’m sure that it could be sterilized first for use in ice cream.
Cookie dough is an intermediate substance never intended to be food on its own, but has inexplicably turned into a thing people consider edible. “Pie-filling soup” is no more absurd. (I thought it was pretty funny.)
Kilby: What flavors of ice cream do you consider ‘edible’?
Kilby: the whole point of Ben & Jerry’s is the “high level of foreign contaminants”; from Wikipedia: “[Ben] Cohen has severe anosmia, a lack of a sense of smell or taste, and so relied on “mouth feel” and texture to provide variety in his diet. This led to the company’s trademark chunks being mixed in with their ice cream.”
And now I’m off to the store to replace the cookie dough ice cream I finished a few days ago . . .
CaroZ – I’m 53 and cookie dough has always been edible in my book :-) I prefer the fresh, homemade variety…but since the kids are grown, I have been known to keep a roll of store-bought in the fridge. None of it makes it to the oven. Another portion-control option is a box from GFS. :-)
There was once a CATHY strip about making and eating an entire batch of cookies without actually turning on the over – that’d be me!
” have started stocking limited quantities of both “Ben & Jerry’s” and “Häagen-Dazs”, the idiots who control purchasing seem to stock only the varieties with a high level of (in my opinion) “foreign” contaminants, such as “cookie dough”, or “Oreo cookie”, or “Ultimate Super Duper Chocolate Chip” and whatnot. ”
Ben & Jerry’s only makes ice cream with high level of foreign contaminants.
larK: ” the whole point of Ben & Jerry’s is the “high level of foreign contaminants”; ”
And someone needs to point out that that *isn’t* a good thing.
” “[Ben] Cohen has severe anosmia, a lack of a sense of smell or taste,”
And this is supposed to be an *asset* in ice cream making???
Might as well say “Niel deGrasse Tyson always always had an inability to do basic math and and spearheaded a new movement in science based on his relience instead on ‘common horse sense'”.
@ Andréa – Looking for a list of flavors, I just discovered that Ben & Jerry’s has just 13 flavors on their German website, but 54 flavors (even including vanilla) on the US site. I remember liking Cherry Garcia, and (looking now) both Strawberry Cheesecake and Salted Caramel Almond sound good, but none of these flavors is offered in Germany.
Back in Washington, my favorite brand used to be Breyer’s (most especially their vanilla), but the last few times I’ve been there it seems to have gone downhill. Luckily, we’ve discovered a local brand in Berlin that beats all the other brands I’ve mentioned so far: “Florida Eis“. If anyone visits Berlin, it’s definitely worth trying.
I made cookies with my kids yesterday. When it came time to lick the batter my son asked “Wait, these have raw eggs in them, how come we can eat them? Isn’t it unsfafe?” All I could say was “I have no answer to that, but do you want to eat it or not?” (He did.)
woozy: “And someone needs to point out that that *isn’t* a good thing.”
How so? Seems like it’s been a good thing for Ben and Jerry, who have sold quite a lot of ice cream, and a good thing for the many people who like and buy their ice cream.
Sure, I understand that you and Kilby don’t like their ice cream, and I’m not crazy about it either, for similar reasons. But it’s a little weird to take something that’s clearly both successful, and by design, and act as if you’ve found some defect that idiots making and stocking the ice cream have overlooked.
@Irene, sooo right! I used to be the family baker when I was in high school, and I always enjoyed raw cookie dough. Chocolate chip was the best, but oatmeal raisin ran it a close second.
@Kilby, squeaky wheel gets the grease. If you don’t ask, you don’t get.
Irene, WW — I wasn’t making a value judgment on cookie dough consumption, but trying to explain the comic. (Personally I am rarely in the presence of unbaked cookie dough, so I have no real stake in the “debate.”)
The fundamental problem (for me) is that both Ben & Jerry’s and Häagen-Dazs are “exotic” brands in Germany. Stores here are trying to appeal to native customers with a taste for something exotic. Thus, concentrating on exotic flavors makes sense (for them). They just don’t have time to worry about one odd-ball ex-pat(*) who is looking for a more pedestrian flavor with an exotic quality level.
Even if I were to squeak louder, I just can’t make enough noise to compete with the jingling pocket change of the vast majority of German customers.
P.S. (*) On the other hand, I’m pretty sure my family is single-handedly responsible for a fairly large percentage of all the cheddar cheese sold by our nearest supermarket.
P.P.S. It’s not that I dislike Ben & Jerry’s, nor do I dislike all particulate inclusions in ice cream. I’m quite fond of rum raisin (usually called “Malaga” in Italo-German), and I sometimes enjoy some of the “nut” flavors. It’s just that I prefer ice creams that have their own flavor, rather than merely being used as a substrate to deliver some other material (no matter how tasty). If the inclusions are that good, I would rather enjoy them on their own.
P.P.P.S. One more rant, then I’ll quit. (If you’ve already had enough, you should have stopped reading before the first P.S.)
One tiresome problem with commercial German chocolate ice creams is that it is virtually impossible(*) to find one that does not contain chocolate chips in it. This would be OK if the chips used were something like the Hershey’s chips sold in the US for baking cookies, but the chips added here (by all major brands) are the same hard, waxy shrapnel that contaminates virtually every chocolate cake mix or mousse powder sold in this country.
P.P.P.P.S. The one exception to the rule is the chocolate ice cream made by “Florida Eis“, but this has been widely available in Berlin for only about a year.
WW
Fair enough. For me it was more a synchronous rant (I had just raved about this on Facebook last week) and a slow accumulation of realizing I don’t like something and once it’s pointed out realizing I *really* don’t like something and then irritation that it went on for so long without my realizing just how much I don’t like it.
It’s basically the scene where Disco Stu says on Taxi Cab Confession “Can I tell you a secret? I *HATE* disco music”. Sometimes the realization is overwhelming.
It basically brought on with the sgnother bringing home Ben and Jerry’s New York Super Fudge Chunk yet *again*. Now I’ve never claimed that I don’t *like* New York Super Fudge Chunk but …. there’s something irritating about it and it having about one part ice cream for four part walnuts (which don’t dissolve in you mouth leaving the un-ice cream like experience of a mouth full of … food … you have to eat) that I came to the realization. Dang it! I don’t *like* New York Super Fudge Chunk! But I can’t blame the sgnother for bringing it home if she likes it and I’ve never expressed my displeasure in it.
But then comes the realization that once again the grocery store didn’t have enough Cherry Garcia and Strawberry Cheesecake which are my two favorite Ben and Jerry’s flavors and the sgnother knows that and she would have brought those as well if only the store had had them. And then I look through the array of half eaten cartons of Urban Burbon and Oat of this Swirled and the gazillions of flavors we keep trying with the idea “let’s try this; what do think; it’s okay it’s pretty good” and it suddenly occurs to me. With two exceptions I dislike *all* their flavors.
And why? Because they don’t actually have any *ice cream* flavors. All they have a various different types of *chunks* to throw in. Here I am longing for a nice flavor such as … blackberry, peach or coffee, and their idea of flavors is “let’s try throwing in chocolate covered pretzels! More chunks!”
And then comes the slow realization, I *hate* chunks. And …. I haven’t seen blackberry or peach ice cream sold in a store in *30* years! And yet, I’ve utterly convinced myself that Ben and Jerry’s is the *best* ice cream. How did I come to convince myself that an ice cream I actually hate is actually my favorite. Well…. I’m not sure and I certainly don’t have anyone but myself to blame but…
well…. you know how it is when you realize … hey … I just realized something everyone believes (chunks are good) is wrong … and then you *keep* seeing it and you realize *hey* I *really* disagree.and yet… the world continues as though chunks are good…
….
Okay, all of the above was meant with tongue in cheek and to be taken ample salt. But it’s the current pet peeve I’m going through right now. It will calm down in a little while. Kilby’s post was just… the right timing.
Sorry everyone.
(I found a decent Strauss Lemon ginger snap ice cream that’s pretty good. But I haven’t found a good blackberry. Also to be irritating, Ben and Jerry’s makes a super White Russian which is fantastic but they don’t sell it to grocery stores. I think it was the White Russian that convinced me Ben and Jerry’s was my favorite in the first place.)
… and seriously …. ““[Ben] Cohen has severe anosmia, a lack of a sense of smell or taste, and so relied on “mouth feel” and texture to provide variety in his diet.”
is *THAT* supposed to be a selling point???
I was grocery shopping today, and saw “to eat or to bake” tubs of egg-free raw cookie dough. I don’t know if they pasturized the flour or not.
@ woozy – That “White Russian” sounds like an excellent idea. I wonder whether it has a remnant of alcohol in it, which might account for American grocery store not stocking it, but that would not be a problem over here.
‘Might as well say “Niel deGrasse Tyson always always had an inability to do basic math and and spearheaded a new movement in science based on his relience instead on ‘common horse sense’”.’
Actually, replace “Neil deGrasse Tyson” with “Albert Einstein”, and you have pretty much a factual statement; maybe tweak “his reliance on common horse sense” with “thought experiments”, but really, in a nutshell, this is Einstein.
I ice cream tastes are simple – I don’t want to have to chew my ice cream,
Um, “My”, not “I”.
Beef stew and chicken stew are both “pie-filling soup” if you think about it.
If he’s looking for absurd combinations, he’s got a long way to go. How about frog-leg oreos?
Woozy’s anti-chunk rant is a classic. I hope the archives never vanish again.
Christine: yeah, and they sell cheesecake filling which is marked “ready to eat” rather than “ready to use”, which strikes me as remarkably honest labeling–admitting that many people will just plop a spoon in and go to it!
I can’t find the 4th easter egg. I found the dynamite, the E T and the 02. Is the arrow fletch the 4th? If so, I’ve never seen it before.
Big Chief: I think so. http://comicskingdom.com/blog/2011/11/04/supporting-cast-the-secret-symbols-of-bizarro lists “arrow in the back” as one of the symbols, and of course an arrow in a pot of cooking utensils makes no sense. Good catch!
Last year I found out that, like Carvel and Dairy Queen, there is a free cone day at Ben and Jerry stores. Not sure of the date but the assorted days usually start in the early spring.
Usually: “You can have some […] ice cream after you finish your […] soup.”
Add some raw ingredients: cookie-dough and pie-filling.
Voilà: absurd humor
Einstein was actually very good at mathematics, but knew his limits and got help when the need outstripped his ability.
@ranedeer: “If he’s looking for absurd combinations, he’s got a long way to go. How about frog-leg oreos?”
How about Chunky Listerine Spam Ripple?
I know for a fact that Tillamook makes a blackberry ice cream. But I don’t think they’re even a national brand, much less international.
They also make “Oregon Strawberry” seasonally. It has chunks, but they’re chunks of strawberry. Oregon strawberries are sweeter than Californian (or Chilean) strawberries but there’s only one growing season and the amount of farmland dedicated to strawberries has declined substantially because the land is worth more as strip malls and semiconductor foundries than as farms.
“Back in Washington, my favorite brand used to be Breyer’s (most especially their vanilla), but the last few times I’ve been there it seems to have gone downhill. ”
Gone downhill a LOT. I was a big Bryers fan for a long time. Remember the TV commercials where a kid has trouble reading the ingredients on a competitor, but Bryers was “milk, cream, sugar, vanilla”?
Then they started putting “all natural” carrageenan thickener in. Then they kept adding more gums and such. Several flavors now are labeled “frozen dairy dessert”.
When I buy ice cream, which isn’t too often lately, I usually get the Turkey Hill All-Natural.
Brown sugar and bacon ice cream is really delicious. I will have to ask my brother for the recipe because I don’t know how much brown sugar or bacon to put into it.
Scrambled egg and bacon ice cream, not so much.
Re: eating cookie dough
https://www.gocomics.com/theargylesweater/2015/10/01
NO ONE eats raw bread/biscuit dough!
Lapp Valley Farm ice cream in the Lancaster, PA area is THE best. It is less expensive at Green Dragon Market than at Kitchen Kettle Village. Not sure where else is it sold.
“NO ONE eats raw bread/biscuit dough!”
Actually…. I’ve been known to. I won’t say I like it… but it’s one of those weird not unpleasant sensations that have mild pleasure punctuated by weirdness and, like life, is made enjoyable in its limitation (that is the moment of enjoyment can only last if the quantity is less than 1/2 a teaspoon– any more and it’s a violent and disgusting death) …