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Monster Munch
#21
Anything not off the bone or the stem is processed, Parsi.

Häagen Dasz was started in New York by a Polish-Jewish immigrant who figured Americans would pay top dollar if the ice cream had an unpronounceable Scandinavian-ish name.

I'm sure their products are made with the milk of heavily modified cattle (possibly from my state) and heavily refined sugars.
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#22
Christ I didn't know Lindt manufactured in the US.
I bet its shit compared to the genuine Swiss stuff.

Not a fan of Green & Blacks. Thats Mondelez too isn't it?
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#23
Häagen Dasz vanilla ice cream is made from five ingredients:
cream
skim milk
cane sugar
egg yolks
vanilla extract
Can't get simpler than that.
For what it's worth the container is marked "NO GMO Ingredients".

Whatever the quality of the milk and sugar ingredients anything else in the grocer's freezer is a notch (or two or three) down from there.  So my policy is to eat Häagen Dasz or give up ice cream altogether.

There are some gelato places that are popular around town that seem pretty good.  But TTYTT I have no idea of what's in it.
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#24
Keep dreaming, Parsi. Tongue

I'm mostly kidding. Looks like the cows are from France, where their main production occurs. It's really difficult to find if their US products are made here or not (surely we raise unmodified livestock here).

They're phasing out GMO altogether, but couldn't find if they have done so completely yet. I also found out they changed your precious vanilla recipe a few years ago. And they're owned by evil super corporation Nestlé now.

Researching them was pretty fun, honestly. Mattus used a Danish-sounding name because Denmark saved so many Jews during the Holocaust when so few would.
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#25
(11-06-2021, 04:41 PM)Heinrich Wrote: I also found out they changed your precious vanilla recipe a few years ago.

Oh yeah?  I should check.  Some time ago I switched from their vanilla flavor to their "vanilla bean" which I have in my freezer now.  Only difference is that vanilla bean has a sixth ingredient: ground vanilla beans.
Lickable
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#26
God that sounds lovely. Heat wave over here.
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#27
(11-06-2021, 09:47 AM)ladsnet Wrote: Christ I didn't know Lindt manufactured in the US.
I bet its shit compared to the genuine Swiss stuff.

I have the Lindt Excellence 70% Cocoa Smooth Dark flavor here (and a few others too).  The ingredient panel says:
chocolate
sugar
cocoa butter
soya lecithin (emulsifier)
bourbon vanilla beans

I don't know anything about soya lecithin or any other emulsifier.  Is it evil?
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#28
Like any emulsifier, it just keeps the fats and oils from separating out, making the chocolate shelf stable for a longer period.

Lindt would have its reputation to uphold, so I would think it disastrous for their business to manufacture their products in the US factory to a standard inferior to their European one. That said, the Swiss factory would use Swiss milk, while the American factory uses US milk. Anyone who tastes cheeses from where they originate, versus versions made in the US will know immediately how much the ingredient matters.
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#29
(11-06-2021, 10:33 PM)jdcyl Wrote: Anyone who tastes cheeses from where they originate, versus versions made in the US will know immediately how much the ingredient matters.

On that note, the reason why no place in the country can replicate the taste of New York bagels is because of the water used to make them.  No, New York water does not come from the Hudson River!  haha!!  It's brought down from upstate reservoirs.  In fact, NYC water frequently wins national water tasting contests.  It's true.  I knew a couple who lived in NJ and whenever they visited friends in NYC they would bring a 5 gallon jug with them in the car and fill it up.  haha!!
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#30
(11-06-2021, 10:33 PM)jdcyl Wrote: Like any emulsifier, it just keeps the fats and oils from separating out, making the chocolate shelf stable for a longer period. 

Lindt would have its reputation to uphold, so I would think it disastrous for their business to manufacture their products in the US factory to a standard inferior to their European one.  That said, the Swiss factory would use Swiss milk, while the American factory uses US milk.  Anyone who tastes cheeses from where they originate, versus versions made in the US will know immediately how much the ingredient matters.

I'd wager the majority of Americans, except the wealthy and those who live on dairy farms, have not had much in the way of real properly made cheese other than cheddar or Swiss.  It's stupidly expensive to get cheese imported that's any good, unfortunately.
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#31
I don't eat cheese (don't like it).
A friend of mine took his wife to Paris for their 25th Anniversary.  On return he said that the cheese in France "is soooooo good".
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#32
My workplace imports gruyere from Switzerland it's not difficult. But yes it's delicious.
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#33
(09-06-2021, 07:25 PM)Ollie2UK Wrote: Right, deep breath...

Batchelor's Savoury Rice - my mum used to make a Boxing Day salad with this every year. It was moist, tasty, probably packed full of naughty stuff & we all loved it. Had it a year or so back - filthy stuff. Dry, like bits of cardboard, bland disgusting...and now called Super Rice. I mean what's super about making something taste foul?

Cadbury's Cream Egg - and pretty much anything made by Cadbury's after "the takeover". Horribly sweet, half the size, nasty aftertaste.

Findus Crispy Pancakes - I mean, I haven't one for yonks, but the last time I did - WTF? They used to be a Friday night staple in our house when I was a kid. Last time they were like baby food wrapped in a nappy.

Pringles BBQ flavour - beefy, satisfying, lovely things. Now sweet orange monstrosities.

Also whatever happened to Potato Puffs with the little smiley face on the packet? 10p at the school tuckshop when I were t'lad. Beef or salt & vinegar. Left your fingers coated in additive goodness. Not seen them in years.

Or Cheese Moments...

I'll stop there.

You're wrong as usual Cadbury's creme eggs are delicious.
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#34
Is Häagen Dasz ice cream available in the UK?
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#35
(Yesterday, 08:01 PM)Parsifal Wrote: Is Häagen Dasz ice cream available in the UK?

Yes, for many years.
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#36
(Yesterday, 05:50 PM)JCarter Wrote: You're wrong as usual Cadbury's creme eggs are delicious.

To be fair, if anyone could do with a bit of sickly sweetness, it's you  Wink
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#37
(Yesterday, 09:51 PM)Ollie2UK Wrote:
(Yesterday, 05:50 PM)JCarter Wrote: You're wrong as usual Cadbury's creme eggs are delicious.

To be fair, if anyone could do with a bit of sickly sweetness, it's you  Wink

The only thing you're right about is that the creme eggs should be bigger too but that's about it.
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