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True Quality Revival And Ice-Cream [OT]

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True Quality Revival And Ice-Cream [OT] Warm Worm 10-31-2007
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Posted by Amy Blankenship on November 20, 2007, 6:00 pm

>
>>
>>>
>>>> ++ wrote:
>>>>>
>>>>>
>>>>> Warm Worm wrote:
>>>>>
>>>>>>
>>>>>> What's actually in your ice creams? Heavenly Hash and Tin Roof
>>>>>> sounds all hunky-chunky-dory, until you look at the ingredients in
>>>>>> some brandz.
>>>>>
>>>>> Breyer's Lactose Free Natural Vanilla: Milk, sugar, cream, natural
>>>>> vanilla flavor, carob bean gum, lactase enzyme.
>>>>
>>>> Well thanks I guess... I dislike the carob bean gum in there, and
>>>> there're eggs missing-- I prefer eggs-- so it's assumed that the gum
>>>> replaces those... It might be that those who are lactose-intolerant
>>>> may also have trouble with eggs too...
>>>
>>> No reason to assume that. Lactose is in milk (hence the "lact-" part
>>> of the name, as in "lactation"). HTH!
>>>
>>>
>>>>
>>>> When you whittle away the intrinsic value of something, and charge
>>>> the same price, or more for it, or a touch less that still does not
>>>> reflect the whittles, and/or make it somehow look like better
>>>> quality, how might that practice affect the cost/price of other
>>>> things that still have high intrinsic values (and when the
>>>> competition has little choice if everyone's shopping "Low-Mart")?
>>>
>>> The thing about getting stuff at X-Mart is that it's often the same
>>> stuff you pay more for in other stores. A half-gal of Low-Sodium V-8
>>> is the same there as it is anywhere else, except it's between $1 and
>>> $2 less at WalMart.
>>>
>>> It's not the fault of the X-Marts that major companies continually
>>> put less food into containers, use lower-quality components in
>>> foodstuffs, and pack foods prepared overseas (c.f. recent discover of
>>> melamine in both pet foods and human foods).
>>
>> I wouldn't be so sure of that. Wal-Mart in paricular consistently
>> pressures suppliers to cut prices by whatever means necessary.
>> Additionally, the products in Wal-Mart are not always exactly the same
>> as similar models of the same brand (for instance, Levi's makes jeans
>> for Wal-Mart that are not up to the same quality standards of the
>> jeans they sell elsewhere).
>
> Wranglers seem to be the same (I don't go for Levi's because they tend to
> be cut too "skinny", so I can't say anything about those).
>
> I personally haven't found brand names that seem to differ, when I buy
> brand names that is...
>
>
>>
>>> Look at teh lowly can of green beans, still a staple in many homes.
>>> I can remember when a can of green beans was a FULL can of green
>>> beans. Now, it's half, or 2/3 if you are really lucky, of green
>>> beans, and the rest is just salt water.
>>>
>>> Everyone crabs about gasoline prices, and pays Zero attention to what
>>> is happening with everything else.
>>>
>>>
>>> OTOH, the price of things such as fluorescent light bulbs has come
>>> down due to the mass-purchasing power of the X-Marts. Just imagine
>>> what might happen if WalMart started selling, say,
>>> portable/interchangeable solar panels!! IMO, it'd be great if there
>>> were portable units into which a person could plug standard devices.
>>> PArt of the annoyance of solar is not only the cost of the panels,
>>> but the wiring/non-pluggability/non- portability.
>>
>> I think there are.
>>
>
> Maybe I just haven't gotten my search terms correct, then...have to re-
> try.
http://www.pocketables.net/2007/11/save-20-on-soli.html



Posted by Amy Blankenship on November 1, 2007, 11:51 pm


> What's actually in your ice creams? Heavenly Hash and Tin Roof sounds all
> hunky-chunky-dory, until you look at the ingredients in some brandz.

I learned to make ricotta because I looked at the label of the stuff in the
store. It's fairly easy, and takes less time than a trip to town.



Posted by ++ on November 2, 2007, 7:27 pm


Amy Blankenship wrote:

>
>
>
>>What's actually in your ice creams? Heavenly Hash and Tin Roof sounds all
>>hunky-chunky-dory, until you look at the ingredients in some brandz.
>>
>>
>
>I learned to make ricotta because I looked at the label of the stuff in the
>store. It's fairly easy, and takes less time than a trip to town.
>
>

Sounds like fun . Post directions here.

>
>
>
>


Posted by Amy Blankenship on November 3, 2007, 12:00 am

>
>
> Amy Blankenship wrote:
>
>>
>>
>>>What's actually in your ice creams? Heavenly Hash and Tin Roof sounds all
>>>hunky-chunky-dory, until you look at the ingredients in some brandz.
>>>
>>
>>I learned to make ricotta because I looked at the label of the stuff in
>>the store. It's fairly easy, and takes less time than a trip to town.
>
> Sounds like fun . Post directions here.

http://www.101cookbooks.com/archives/000282.html



Posted by ++ on November 3, 2007, 12:56 am


Amy Blankenship wrote:

>>
>>Sounds like fun . Post directions here.
>>
>>
>
>http://www.101cookbooks.com/archives/000282.html
>
>

Thanks a lot,

Although I have tried making cheese with buttermilk, I never thought of
pairing one part buttermilk with four parts regular milk. Going to try
it, but reading the blog made me want to try and find a source for the
sheep's or goat's whey and uncover the old methods

>
>
>
>


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