And then there are those Pennsylvania standbys
Utz and Yuengling. Was it you who was sorely
let down by some Utz product or other?

I believe it was Miss Edith... ;) Which prompted her to make one of
her infrequent posts... ;)

Yes, now you mention it, it was undoubtedly her
post - I was somewhat saddened to see that she
found the brand so wanting. I was, it is true,
not so thrilled with newer specimens of the chips,
especially the flavored ones. As I've noted, the
cooked-in-lard version is still, well, cooked in
lard; and the sour-cream-onion and barbecue
flavors are no less good than the big brands,
which Utz seems to aspire to become one of.

Back in my day, we'd motor down hundreds of miles
for a few bags of potato chips; and I still love the
harder-to-find Grandma Utz's chips, which are fried
the time-honored way in lard. But both these family-run
concerns have suffered the growing pains associated
with overweening ambition.

I've been wondering... was Breyer's ice cream also originally a
family-run business....? They've certainly fallen since the days I grew

I believe so - dairying used to be a
generally real family business for a
long time, and Breyer is a not-unheard-of
name among the Penn Dutch.

up near Philly.... BTW, I checked the freezer shelves at Wegmans for
which Breyer's varieties were on sale... interestingly, I didn't find
any of the "dairy dessert" flavors, just the truly ice cream flavors...

The lack of richness, though, is terminal.
As I understand it, 10% milkfat is the
minimum for ice cream, an if a product
can barely qualify for that, it deserves
being ignored.

I guess Wegmans tries harder to winnow out the bad stuff.... ;)

It's worth boycotting the whole brand,
though, which I henceforth will do if I
remember about it.

The following, if my quick calcs are
close, yields something that would
qualify as ice cream even with a
near 100% overrun (the recipe seems
to assume that an ice-cream maker will
make an 11% overrun, which means that
there's about 1/9 air beaten in).

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Honey Country Ice Cream
Categories: Desserts, Ice cream
Yield: 1 quart

1/3 c Honey
2 c Light cream
1 Egg
2 ts Vanilla
1 c Heavy cream.

Honey Country Ice Cream

Combine honey with 1 cup light cream. Beat in the rest of the light
cream,
the egg and the vanilla. Stir in the heavy cream. Chill and freez in an
ice-cream maker Variations: Add 1 ripe mashed banana and 1/2 teaspoon of
lemon juice or 1/2 cup chopped dates and 1/2 cup chopped walnuts.

Source unknown

MMMMM
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Quoting Michael Loo to Nancy Backus on 12-11-18 07:13 <=-

And then there are those Pennsylvania standbys
Utz and Yuengling. Was it you who was sorely
let down by some Utz product or other?

I believe it was Miss Edith... ;) Which prompted her to make one of
her infrequent posts... ;)

Yes, now you mention it, it was undoubtedly her
post - I was somewhat saddened to see that she
found the brand so wanting. I was, it is true,
not so thrilled with newer specimens of the chips,
especially the flavored ones. As I've noted, the
cooked-in-lard version is still, well, cooked in
lard; and the sour-cream-onion and barbecue
flavors are no less good than the big brands,
which Utz seems to aspire to become one of.

Sometimes bigger isn't better... :)

Back in my day, we'd motor down hundreds of miles
for a few bags of potato chips; and I still love the
harder-to-find Grandma Utz's chips, which are fried
the time-honored way in lard. But both these family-run
concerns have suffered the growing pains associated
with overweening ambition.

I've been wondering... was Breyer's ice cream also originally a
family-run business....? They've certainly fallen since the days I
grew up near Philly....

I believe so - dairying used to be a
generally real family business for a
long time, and Breyer is a not-unheard-of
name among the Penn Dutch.

And Jim looked it up, I believe, and found that it was indeed founded by
a Breyer...... then sold to Kraft, which was taken over by Unilever...

BTW, I checked the freezer shelves at Wegmans for
which Breyer's varieties were on sale... interestingly, I didn't find
any of the "dairy dessert" flavors, just the truly ice cream flavors...

The lack of richness, though, is terminal.
As I understand it, 10% milkfat is the
minimum for ice cream, an if a product
can barely qualify for that, it deserves
being ignored.

It used to be so much better....

I guess Wegmans tries harder to winnow out the bad stuff.... ;)

It's worth boycotting the whole brand,
though, which I henceforth will do if I
remember about it.

I've stopped buying it, but have eaten it at other people's homes...
We've been buying Turkey Hill and Perry's, alternating as they go on/off sale... or with a coupon (sometimes Turkey Hill has one in the paper)...

The following, if my quick calcs are
close, yields something that would
qualify as ice cream even with a
near 100% overrun (the recipe seems
to assume that an ice-cream maker will
make an 11% overrun, which means that
there's about 1/9 air beaten in).
Title: Honey Country Ice Cream
Categories: Desserts, Ice cream
Yield: 1 quart
1/3 c Honey
2 c Light cream
1 Egg
2 ts Vanilla
1 c Heavy cream.
Combine honey with 1 cup light cream. Beat in the rest of the light
cream, the egg and the vanilla. Stir in the heavy cream. Chill and
freeze in an ice-cream maker Variations: Add 1 ripe mashed banana
and 1/2 teaspoon of lemon juice or 1/2 cup chopped dates and 1/2 cup chopped walnuts.
Source unknown

The date-walnut variation looks good to me... :)

ttyl neb

... I am positive that a definite maybe is probably in order.

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