Now you fat bastards have everything you need.

[NesuD]

I think diabetics could save some cash long term if they bought the pants with the zip-off legs.

That is cold.

 

[nakedfrog]

Cold as ice cream.

 

[Kaido]

How is that different than stopping Hershey's attempt at lowering cocoa content for their product to still qualify as chocolate. I think it is a good thing food makers doesn't get to sub out milk fat with something like vegetable oil and still call it ice cream.

Well, there are strong lobbies in the food industry that create protection for their product, to the exclusion of all others, for better or for worse. Last I read, ice cream had two primary requirements: it has to weight at least 4.5 pounds per gallon (because you can whip up ice cream with air to weigh less & thus use less product per container, saving the company money), and have at least 10% dairy milkfat.

 

[Sheik Yerbouti]

I saw this in the grocery store last month. I thought I posted it here then but maybe not.

 

[sdifox]

Well, there are strong lobbies in the food industry that create protection for their product, to the exclusion of all others, for better or for worse. Last I read, ice cream had two primary requirements: it has to weight at least 4.5 pounds per gallon (because you can whip up ice cream with air to weigh less & thus use less product per container, saving the company money), and have at least 10% dairy milkfat.

And that is not a problem in my books.

 

[nakedfrog]

And that is not a problem in my books.

Yeah, in general I tend to agree with these things.
I'm sure there are exceptions, but if something is labeled "cheese" I expect it to be made from dairy products, not whatever vegans make their "cheese" out of. And I know if the label says "processed cheese" I probably don't want to buy it.

 

[dave_the_nerd]

That looks pretty gross.

 

[Murloc]

I have a friend who runs a vegan take-out shop, she had to change all of the product names because her food doesn't qualify as "cheese" or "ice cream" per the strong dairy lobby. Non-dairy ice creams are classified as "frozen treats" & garbage like that. Gimme a break

If it's made with water it's a sorbetto.

Preventing food sophistication is a good thing.

I understand imitation vegan food is probably clearly labelled as such and stuff, but companies would start selling cheese with no milk in it as cheese otherwise.

 

[Kaido]

If it's made with water it's a sorbetto.

Preventing food sophistication is a good thing.

I understand imitation vegan food is probably clearly labelled as such and stuff, but companies would start selling cheese with no milk in it as cheese otherwise.

That's a good point, manufacturers already take every advantage they can with fillers & preservatives.

 

[Kaido]

That's just a stupid product. Ice cream is one thing that doesn't need innovation. Innovating on perfection only makes things worse.

The more I've gotten into cooking, the more I've realized how goofed up our food system is. To me, most ice creams aren't even that good anymore (even moreso with things like Hershey's bars, which were good when I was a kid, but taste like wax now). I make most of my ice cream at home in a simple freezer-bowl ice cream appliance these days, mostly just to get better flavors & textures:

https://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC

Tons of recipe ideas here:

http://www.seriouseats.com/ice-cream

I've been getting into cooking & baking with corn syrup over the last year; recipes like these are just awesome:

http://www.seriouseats.com/recipes/2015/04/dense-rich-chewy-new-england-ice-cream-recipe.html

 

[sdifox]

The more I've gotten into cooking, the more I've realized how goofed up our food system is. To me, most ice creams aren't even that good anymore (even moreso with things like Hershey's bars, which were good when I was a kid, but taste like wax now). I make most of my ice cream at home in a simple freezer-bowl ice cream appliance these days, mostly just to get better flavors & textures:

https://www.amazon.com/Cuisinart-ICE-30BC-Indulgence-2-Quart-Automatic/dp/B0006ONQOC

Tons of recipe ideas here:

http://www.seriouseats.com/ice-cream

I've been getting into cooking & baking with corn syrup over the last year; recipes like these are just awesome:

http://www.seriouseats.com/recipes/2015/04/dense-rich-chewy-new-england-ice-cream-recipe.html

so when are you relocating your kitchen to a warehouse?