Would you drive an extra 20 minutes (10 miles) to get the blizzard on the right?
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Heard. You just can't replace what cities have
Taxpayers?
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Left is the DQ near my office. Consistently does that. Right is the DQ in the next town over.
Prefer it not overflowing, too messy
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Left is the DQ near my office. Consistently does that. Right is the DQ in the next town over.
No, left one is better for not becoming fat.
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honestly, why would anyone pay for a blizzard, when the only thing they do to it is mix candy with ice cream in a blender? you do that yourselves.
You don't pay for any service you could do yourself?
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Left is the DQ near my office. Consistently does that. Right is the DQ in the next town over.
So both are wrong.
The one on the left is too low. It needs to be, at the minimum, at about the rim.
The one on the right is too high. You can't put a flat lid on it, and if you put a tall lid and it melts even a little, you end up with a mess on your hands. Blizzards aren't cones with drip rings (the holes in the top of the wafers, which is why they shouldn't be covered up), they're supposed to stay in the cup.
Source: was a DQ Store Manager 20 years ago, went to DQ School (yes that's real... or at least it was).
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Left is the DQ near my office. Consistently does that. Right is the DQ in the next town over.
Ten years ago? Maybe. Not regularly but as a treat. I might talk with the manager about my concerns. Might even take it to corporate if I'm still unhappy. If I still don't like it, then I would just probably go without instead of exerting extra effort.
Now? No way. I'm so fed up with companies giving us less for more, I participate as little as I possibly can.
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Theres a difference between everyday conveniences and going out of your way to waste $5 in fuel to get marginally more ice cream.
Written like a true cream-freezer.
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Left is the DQ near my office. Consistently does that. Right is the DQ in the next town over.
Nah I'd just buy none and find something better closer. Or if I was desperate buy two of the shit one.
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I mean, the english may have apple pies, but if JOLLY has taught me anything it's that they apparently are nowhere near as good as american apple pie, to the point there's a fancy pie restaurant in London that specializes in american pies.
Hmm. I'm in the US, but I think my favorite style is the Dutch style, which has that streusel topping with brown sugar and cinnamon.
That being said, I don't know whether Dutch apple pie actually originated in the Netherlands.
kagis
Hmm. Well, I don't see anything that clearly indicates that, though it looks like the Dutch did make apple pie without strusel topping, at least at one point:
https://www.historicalcookingclasses.com/oldest-dutch-apple-pie/
The first printed Dutch cookbook appears in 1514 in Brussels . It is called Een notabel boecxken van cokeryen (a notable book of cookery). It is filled with many tasty recipes involving the use of luxurious products, and it also has a great apple pie recipe. The apples are richly seasoned and cooked in a luscious layer of dough. The spices used to season these apples are the most expensive ingredients in the 16th century. Back then, this was a pie that was only eaten by the richest people in town. Nowadays, everyone can enjoy it.
investigates further
These guys think that what we call Dutch apple pie in the US may be actually a development in the US fusing various European dishes:
Many pies will grace the Thanksgiving buffet today, and perhaps one of them is a Dutch apple pie, topped with a buttery, crumble crust laced with chopped walnuts.
The name Dutch, however, is a bit of a modern-day misnomer.
The etymology of these names have historic roots that pervade the ties of colonialism in the New World and old European traditions. The term Dutch, now used specifically to identify people from The Netherlands, was once used interchangeably to describe people from both Germany and The Netherlands.
The Dutch and Germans each had their own version of an apple pie that would include a lattice crust or be more cake-like in consistency.
"Dutch apple pie is not Dutch. Our 'appeltaart' is either more cake-like or made with a buttery crust," says Peter Rose, a food historian and author specializing in Dutch cuisine.
But where did Dutch apple pie originate, and why the walnuts?
"The Netherlands certainly has walnuts and perhaps adding those makes it Dutch. In his book of 1655, Adriaen van der Donck remarks on the quality of the walnuts here. The Dutch are and were very fond of nuts. In New Netherland (the Dutch American colonies), it was customary to offer 'nuts ready cracked' to visitors," says Rose.
Black walnut trees grew with abundance in the Northeast — one of the few sources of nuts — and the American ideal of "make it do," paired with the availability of the nuts, apples, sugar (thanks to triangle trade stops in Albany, where rum was made for British bastions in New York and western Massachusetts) easily led to pie (which was more of a breakfast food at the time.)
Beyond that, dairy farming as an industry didn't begin in America until the 1800s, and butter was used sparingly. (Many apple pie recipes from the time will call for a touch of cream, but not butter.) Making a simple strudel of sugar and walnuts, a technique long employed in Europe, could replace the top crust and save the precious golden butter for other uses.
As New York settlers began to move into Pennsylvania, they took with them the habit of crumb toppings on pie. In her book, "The Lost Art of Pie Making," Barbara Swell lists various Pennsylvania Dutch pies with crumb toppings (like shoefly, vanilla custard and sour cherry), stating that most of the original pies in the area are the unique cake-pie combination Germans were known for.
Many of the settlers in that area were also French Huguenots, who brought with them a tendency toward flakier, crispy doughs and crusts that we associate with pie today. The claim can be made that modern Dutch apple pie actually has French-colonist-in-Pennsylvania origins.
Hmm. So maybe Dutch apple pie derives from a dish that started in England, has a crust from France, a cake crumb topping from Germany...but that the fusion probably happened in the US, maybe in part due to limited availability of butter in the early US. So at least my favorite form of apple pie probably was developed in the US, though it was a fusion of various European dishes.
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The only place I've seen Foster's Freezes are in California.
kagis
https://fostersfreeze.com/locations/
It looks like they never expanded out-of-state, so probably not an option for OP.
Dairy Queen:
https://www.dairyqueen.com/en-us/locations/
4156 locations
Yeah, unfortunate. Even within Cali, it's not like they went the way of the In n Out, I see them close down more than open up. It's too bad, they're the OG blended ice cream, apparently making the Twister back in 1946.
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No, because 40 minutes of gas isnt worth the sub par ice cream.
And technically according to the FDA it isn't even ice cream
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Left is the DQ near my office. Consistently does that. Right is the DQ in the next town over.
No, I’d show my local this photo and ask why they were shafting me.
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And technically according to the FDA it isn't even ice cream
5% butterfat vs 10% butterfat for the FDA standard.
Whatever. People write "it's not ice cream" like it's plastic.
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5% butterfat vs 10% butterfat for the FDA standard.
Whatever. People write "it's not ice cream" like it's plastic.
The FDA is BARE MINIMUM, not quality. If you can't make the bare quality, Im comfortable asserting its not that food item, much less a desirable one.
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Left is the DQ near my office. Consistently does that. Right is the DQ in the next town over.
No but I'm not a fan of their blizzards honestly.
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No, I’d show my local this photo and ask why they were shafting me.
Then the local manager reports the good store to corporate
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Left is the DQ near my office. Consistently does that. Right is the DQ in the next town over.
Uuh let's get some real ice-cream if we're all driving around here?
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The FDA is BARE MINIMUM, not quality. If you can't make the bare quality, Im comfortable asserting its not that food item, much less a desirable one.
wrote last edited by [email protected]The amount of butterfat says absolutely nothing about quality.
Is whole milk not a "quality food item" because it's only 3.25% butterfat?
Edit: I forgot the quality adjective which confused some.
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Hey it’s that joke about how do you know if someone’s vegan “don’t worry they’ll tell you”
wrote last edited by [email protected]Oh so hilarious! Next time I’ll be sure to keep my mouth shut to avoid offending the fragile carnists; obviously their feelings, their “health conditions” and their taste for flesh matter so much more than animals’ lives.
Byyyyyye
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Then the local manager reports the good store to corporate
Or the other way round.
Some franchises try to eke out more profits and corporate might not like how that degrades their brand.
