U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
 
Old 04-12-2014, 03:03 AM
 
Location: where you sip the tea of the breasts of the spinsters of Utica
8,305 posts, read 11,853,189 times
Reputation: 8043

Advertisements

Quote:
Originally Posted by WaldoKitty View Post
It's almost impossible to buy a real pork chop now. All the pork sold in stores now has had all the fat engineered out of it making it dry and tasteless.
The fatty ones are making a comeback, around here at least! Also try Porchetta roasts, they are full-flavored.
Reply With Quote Quick reply to this message

 
Old 04-12-2014, 04:20 AM
 
17,240 posts, read 22,294,317 times
Reputation: 31423
Quote:
Originally Posted by Woof View Post
The fatty ones are making a comeback, around here at least! Also try Porchetta roasts, they are full-flavored.

good point..

pork is 35% leaner today than 30 years ago,, and back then they left a half inch of fat on the chops,,,,now its nothing,, no exterior fat-the number one selling pork item in this region is boneless pork chops.

i use to be a butcher 30 years ago and get reprimanded if i over-trimmed pork..
those were the days when bone in pork chops sold 10 times better than boneless chops, now its the opposite- the nutritional nellies, screamed for leaner meats and they have them now,,,, but now they complain that lean meat is dry and tasteless, well yeah!! fat is flavor!!
and thats why seasonings and sauces are so popular today
years ago the pork, had plenty of flavor by itself

shakenbake was popular because it coated the whole chop, you werent staring at the outer fat-so, most folks ate it, and it was good!!
Reply With Quote Quick reply to this message
 
Old 04-12-2014, 07:33 AM
 
6,406 posts, read 6,533,721 times
Reputation: 9812
Quote:
Originally Posted by wadejay26 View Post
Ovaltine comes in chocolate and chocolate malt flavors. I have 2-3 glasses of the chocolate malt every week. It is also good sprinkled on vanilla ice cream.
Ah, thank you. That's probably what my mom got, then. I still love chocolate malt, and that's what kind of milkshake I will get whenever I do get one.
Reply With Quote Quick reply to this message
 
Old 04-12-2014, 08:26 AM
 
Location: UpstateNY
8,613 posts, read 7,856,341 times
Reputation: 7510
woof, mainebrokerman, I wish they would get off of the lean beef kick. Flavorless with hardly a shred of fat anywhere. A 73% beef burger tastes better than some ribeyes I have bought.

hmmmm, what for breakfast, now I'm hungry!
Reply With Quote Quick reply to this message
 
Old 04-12-2014, 09:01 AM
 
3,143 posts, read 2,965,894 times
Reputation: 3651
Quote:
Originally Posted by Lost Roses View Post
We used to have goose liver sandwiches. It came in a roll, was pink in color and was a spreadable paste that you slathered on (white) bread. It sounds disgusting but we thought it was great.

Not sure if Crisco was around then but my mother used Spry instead. My choice was Crisco back in the day for baking. What do people use now instead of solid shortening? I haven't baked in years but a lot of my recipes called for a Crisco-like product because a liquid oil would change the texture.
I don't know what they use, I had to quit baking pies. The new Crisco taste terrible, butter taste too buttery and lard has a taste I haven't acquired.

As far as ice cream, our "freezer" had just enough room for ice cube trays but that was fine for snow ice cream in the winter and in the summer my father would take us for a long walk for an ice cream cone.

Yes, roast beef on Sundays with roast potatoes, green beans, corn, salad and jello with fruit in it for dessert.
Good ole pork chops with lots of fat during the week, mashed potatoes, cream gravy, at least 2 vegetables and a tomato,cucumber, sliced onion salad with a vinegar dressing.

I am really getting hungry too!
Reply With Quote Quick reply to this message
 
Old 04-12-2014, 09:04 AM
 
Location: The analog world
15,959 posts, read 8,893,698 times
Reputation: 21352
Quote:
Originally Posted by Lost Roses View Post
Not sure if Crisco was around then but my mother used Spry instead. My choice was Crisco back in the day for baking. What do people use now instead of solid shortening? I haven't baked in years but a lot of my recipes called for a Crisco-like product because a liquid oil would change the texture.
I use butter.
Reply With Quote Quick reply to this message
 
Old 04-12-2014, 09:57 AM
Status: "It's winter!" (set 4 days ago)
 
7,927 posts, read 10,216,212 times
Reputation: 11542
Pudding pops--are they still around?
Reply With Quote Quick reply to this message
 
Old 04-12-2014, 10:28 AM
 
Location: nyc
282 posts, read 287,279 times
Reputation: 309
Default What ever happened to Chcodiles!!?

Why can't I get Chocodiles anymore

One mans crazy quest - sounds reasonable to me

Why I Paid $17 For a Hostess Chocodile -BY GEOFF JOHNSTON - D Magazine

D Magazine
One man's quest to procure an elusive snack cake. ... Hostess Chocodiles are nothing more than chocolate-covered Twinkies—delicious, orgasm-inducing, ...

FROM D MAGAZINE FEBRUARY 2013

On November 16, 2012, Irving-based Hostess Brands announced that it had filed a motion in bankruptcy court to shut down its operations. Most Americans fretted over the fate of their precious Twinkies, Ho Hos, and Sno Balls, popular snack products that were widely obtainable and could still be purchased. Meanwhile, a smaller subsect of snack-treat aficionados were faced with the likelihood that their palates would never again experience the Chocodile.

Hostess Chocodiles are nothing more than chocolate-covered Twinkies—delicious, orgasm-inducing, vision-quest-achieving, chocolate-covered Twinkies. Their scarcity predated Hostess’ 2012 collapse by nearly two decades. In the mid-’90s, the distribution and sale of this elusive confection was mostly restricted to Hostess outlet locations and retailers on the West Coast. Prior to that, market demand on both coasts determined the Chocodiles’ wider, yet still limited, regional availability. And before that it was the 1970s, when the entire nation subsisted on a dietary regimen consisting of Manwich and cocaine. A bygone era when Chocodiles were plentiful.

Like Twinkies, Chocodiles are unique in that they have no competitor equivalent. Ding Dong enthusiasts can downgrade to Drake’s Ring Dings. Ho Hos junkies can slake their desire with Little Debbie Swiss Cake Rolls. You like Sno Balls? Well, just sprinkle some stupid coconut shavings on a cupcake and consider yourself an honorary Cake Boss.

The limited accessibility of Hostess Chocodiles in the late ’90s quickly led to the emergence of an online black market of unsanctioned Chocodile “resellers” setting up cyber-shops where they would apply absurd mark-ups and exorbitant shipping and handling fees.
I grew up in the great New York borough of Queens in the 1980s, where routine consumption of Hostess Chocodiles was possible. That is why, several years before the Hostess Ding Dong would go the way of the dodo, I began trying to procure Chocodiles online. A Google search produced links to a number of internet entrepreneurs operating websites that sold Chocodiles either individually or in box lots of 10. I started researching each supplier and cross-referencing my findings with websites that provided forums for consumer complaints. Most online Chocodile vendors, it turned out, were not to be trusted. I eventually located more reputable Chocodile peddlers on eBay and Amazon. At the time, the asking price for a box of individually wrapped Chocodiles was somewhere between $30 and $40, or $3 to $4 per Chocodile (before shipping). The days of the Chocodile presumably numbered, eBay merchants are now selling Chocodiles for $10 to $20 each.

With the fate of the various Hostess brands in limbo, the true character (or lack thereof) of online Chocodile pastry pirates such as Chocodiles123.com and FreshChocodiles.com is being revealed. But I thought I’d found one I could trust. After an obsessive amount of due diligence on my part, I placed a two-for-one order with ChocodilesNow.com, a website that had few negative customer reviews, on November 16. On November 20, the Tuesday before Thanksgiving, the proprietor of ChocodilesNow.com sent an email blast to customers stating that it was “working in conjunction with the Chief Operating Officer of Hostess” to fulfill its orders, and customers who wished to cancel their outstanding orders would need to do so within 24 hours. This notification was sent with recipient field left blank and customer email addresses applied to the blind copy field, meaning that most of these notices would inevitably end up in spam folders.

My $35 payment to ChocodilesNow.com was deducted from my PayPal account on November 27, exactly one week after ChocodileNow.com’s email was rightfully relegated to my Gmail spam folder. I sent emails to the proprietor of ChocodilesNow.com every day for four consecutive business days, requesting that they confirm delivery of my cherished Chocodiles or refund my payment immediately.

As you might imagine, these pleas generated only deafening silence. Left with no other means of legal retribution, I initiated a dispute with Chocodiles*Now.com via PayPal and, as of this writing, am still awaiting reply or refund.

I tried to put the whole ridiculous ordeal behind me, but the harder it is to obtain something, the more desperately we crave it. I was determined to get a Chocodile. I took to eBay, located a reputable seller, and ordered a single Chocodile. The seller supplied a USPS tracking number within 48 hours. I monitored the shipping progress so closely that I was able to greet the postman when he arrived at my door.

“Thank you so much,” I said, unleashing the sort of enthusiasm no parcel could ever warrant. I brought the package inside, carefully removed its contents, and cupped it gently in my hands as if it were a wounded baby bird. “I can’t believe it,” I said. “I can’t believe I am holding it in my hand.”

Characteristically unruffled by my childlike joy, my wife replied, “And I can’t believe you spent $17 on a stupid Twinkie.”

“It’s not a Twinkie,” I said. “It is a Chocodile!”

I set the Chocodile aside and promised myself that, despite the fact it was already a week past its freshness date, I would wait for a special occasion before I enjoyed my prize. Perhaps I would eat it on New Year’s Eve, Valentine’s Day, or in a hospital delivery room during the birth of my son in early March. Alas, the actual consumption of the Chocodile was far less memorable. In fact, I have no memory of eating the thing at all.

Two nights later, after four too many glasses of Carlo Rossi Paisano, I apparently inhaled the Chocodile while standing in the doorway of my kitchen pantry. The following morning, I found the snack cake’s wrapper sitting atop the contents of the pantry’s trash bin and looking as though it had been ripped apart by a Manimal with seven thumbs on each hand.

I can only assume it was a magical moment.
Reply With Quote Quick reply to this message
 
Old 04-12-2014, 11:34 AM
 
Location: Philaburbia
31,316 posts, read 57,548,495 times
Reputation: 52204
Quote:
Originally Posted by Lost Roses View Post
My choice was Crisco back in the day for baking. What do people use now instead of solid shortening?
Crisco is still available.
Reply With Quote Quick reply to this message
 
Old 04-12-2014, 11:56 AM
 
Location: God's Country
4,685 posts, read 3,060,968 times
Reputation: 7664
Quote:
Originally Posted by Mightyqueen801 View Post
The title of this thread comes from the late Julia Child. I was watching a show once when she was so old that you could hear her breathing heavily into the microphone, and she was only supervising the other people on the show, not doing any of the work herself.
Supervising? It looked more like a buzzard hovering over the kill, ready to pounce. I felt sorry for the guest chefs, some who appeared very nervous. The great lady was just too old at that point.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Follow City-Data.com founder on our Forum or

All times are GMT -6.

© 2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top