Perplexed when I looked in frig

LOL

Because real half and half is half milk and half cream.

And fat free half and half is half skim milk and half other ingredients.
 
This is up there with why the number of buns in a hot dog bun package and the number of dogs in a hot dog package never seem to match up.

Land O’ Lakes FF H&H:
Skim Milk, Corn Syrup, Cream*, Contains 0.5% or Less of: Carrageenan, Sodium Citrate, Dipotassium Phosphate, Mono and Diglycerides*, Vitamin A Palmitate, Color Added**.*Adds a Trivial Amount of Fat. **Ingredient Not Found in Regular Half and Half.
 
Capt MJ said:
his is up there with why the number of buns in a hot dog bun package and the number of dogs in a hot dog package never seem to match up.
Click to expand...

This always ticks me off. Just like if you buy frozen burgers, how come they don't match up either.

As far as 1/2 and 1/2 I miss the days living in the UK where we would get milk delivered daily to our home. The top of the glass bottle had the cream, and the rest was the milk. OMG it was the best for your 1st coffee of the day. No need to add sugar to the coffee, the cream did the trick. When we were in Australia last yr. it brought back all of those memories again.
 
Thank goodness we are in Off Topic. A little banal chitchat is a welcome diversion from other forums. I work remotely, and I just realized my company takes a half day today, so yippee.

My pet peeve. My growing-up quality ice cream of choice was Breyer’s. It boasted all natural ingredients - milk, cream, sugar, actual vanilla bean , flavorings. Premium fat level. And it used to come in half-gallon containers! These days, though, Breyer’s has proliferated a range of what look like yummy flavors. But no - all but the original vanilla, chocolate, strawberry, Neapolitan and possibly another, are all FROZEN DAIRY DESSERTS. Right there in the ice cream freezer, looking exactly the same, but smaller containers and the Frozen Dairy Dessert right where it used to say Premium Ice Cream.

Heresy. When I want ice cream, I want full-on dairy richness and quality flavors, not some insipid goop that can’t even qualify as ice cream because of lack of enough dairy.

Generations of our USNA sponsor mids, with whom we generously have shared quality ice cream over the years, learned to read labels very carefully. As upper class, they usually call on the way over to ask if the ice cream locker needs topping up. Woe betide the thoughtful mid who shows up with what looks like ice cream, but it’s not. It’s a standing joke among generations of mids about the openly admitted ice cream snobbery they learn here, along with great memories of lively Saturday night dinners. Plebe teams took individual orders and scooped and accessorized and delivered while upper class mids and I cleared table, stowed leftovers, loaded dishwasher and made the kitchen shipshape. There are always 5-7 flavors of ice cream, gelato and Italian sorbetto for the dairy-free available in the freezer, and a special shelf with jimmies, sprinkles, etc. Alumni return and know where to look.

The other inside joke is the plebes learning the serving size lingo. There is “girl bowl/PRT this week/athlete in season bowl,” “regular bowl,” “guy bowl,” and the infamous “Philadelphia bowl,” named for my Philly native DH who grew up in a gargantuan ice cream serving culture.

I manage my ice cream intake very carefully, and if I’m going to indulge in some artery-coating, it had better be the good stuff. I just had my annual physical, and all stats are good to go for well-managed ice cream consumption.

We are currently getting gelato and sorbetto from Trader Joe’s, and Mayfield premium ice cream from the Commissary, and the odd Ben and Jerry or Haagen Dazs here and there. Turkey Hill is another standard favorite, reminds me of what Breyer’s used to be. Halo Top - I just can’t get past the after-taste of stevia, the extra milk protein and prebiotic fiber and other stuff.

Your ice cream insights are welcomed.

Rant concluded. Thank you.
 
Last edited:
The real breyers is great. Friendly’s was good ice cream too.

Häagen Dazs vanilla milk chocolate almond bars are addicting.

I can’t find fudgesicles as good as when I grew up!
 
Capt MJ said:
Thank goodness we are in Off Topic. A little banal chitchat is a welcome diversion from other forums. I work remotely, and I just realized my company takes a half day today, so yippee.

My pet peeve. My growing-up quality ice cream of choice was Breyer’s. It boasted all natural ingredients - milk, cream, sugar, actual vanilla bean , flavorings. Premium fat level. And it used to come in half-gallon containers! These days, though, Breyer’s has proliferated a range of what look like yummy flavors. But no - all but the original vanilla, chocolate, strawberry, Neapolitan and possibly another, are all FROZEN DAIRY DESSERTS. Right there in the ice cream freezer, looking exactly the same, but smaller containers and the Frozen Dairy Dessert right where it used to say Premium Ice Cream.

Heresy. When I want ice cream, I want full-on dairy richness and quality flavors, not some insipid goop that can’t even qualify as ice cream because of lack of enough dairy.

Generations of our sponsor mids, with whom we generously have shared quality ice cream over the years, learned to read labels very carefully. As upper class, they usually call on the way over to ask if the ice cream locker needs topping up. Woe betide the thoughtful mid who shows up with what looks like ice cream, but it’s not. It’s a standing joke among generations of mids about the openly admitted ice cream snobbery they learn here, along with great memories of lively Saturday night dinners. Plebe teams took individual orders and scooped and accessorized and delivered while upper class mids and I cleared table, stowed leftovers, loaded dishwasher and made the kitchen shipshape. There are always 5-7 flavors of ice cream, gelato and Italian sorbetto for the dairy-free available in the freezer, and a special shelf with jimmies, sprinkles, etc. Alumni return and know where to look.

I manage my ice cream intake very carefully, and if I’m going to indulge in some artery-coating, it had better be the good stuff. I just had my annual physical, and all stats are good to go for well-managed ice cream consumption.

We are currently getting gelato and sorbetto from Trader Joe’s, and Mayfield premium ice cream from the Commissary, and the odd Ben and Jerry or Haagen Dazs here and there. Turkey Hill is another standard favorite, reminds me of what Breyer’s used to be. Halo Top - I just can’t get past the after-taste of stevia, the extra milk protein and prebiotic fiber and other stuff.

Your ice cream insights are welcomed.

Rant concluded. Thank you.
Click to expand...

Cannot beat a good ‘ole homemade from scratch batch. On a hot summers day. Yummo !!
 
Totally with you on that one. Every August, fresh peach ice cream.
We had a hand-cranker growing up. The kids who cranked and sweated on the screened porch got to have the paddles when it was done.
 
A nod to the OP whose note on the mystery inherent in “fat-free half-and-half” has launched me toward thread hijack.

In that spirit, please conjure in your minds the chicken represented by the TV commercial touting “all breast meat chicken wings.” There is something very wrong with that.
 
Capt MJ said:
A nod to the OP whose note on the mystery inherent in “fat-free half-and-half” has launched me toward thread hijack.

In that spirit, please conjure in your minds the chicken represented by the TV commercial touting “all breast meat chicken wings.” There is something very wrong with that.
Click to expand...

LMAO my kids love chicken McNuggets.

He used to love boneless buffalo wings until he grew up.

My son hopes there are good wings In Annapolis.
 
Capt MJ said:
Thank goodness we are in Off Topic. A little banal chitchat is a welcome diversion from other forums. I work remotely, and I just realized my company takes a half day today, so yippee.

My pet peeve. My growing-up quality ice cream of choice was Breyer’s. It boasted all natural ingredients - milk, cream, sugar, actual vanilla bean , flavorings. Premium fat level. And it used to come in half-gallon containers! These days, though, Breyer’s has proliferated a range of what look like yummy flavors. But no - all but the original vanilla, chocolate, strawberry, Neapolitan and possibly another, are all FROZEN DAIRY DESSERTS. Right there in the ice cream freezer, looking exactly the same, but smaller containers and the Frozen Dairy Dessert right where it used to say Premium Ice Cream.

Heresy. When I want ice cream, I want full-on dairy richness and quality flavors, not some insipid goop that can’t even qualify as ice cream because of lack of enough dairy.

Generations of our USNA sponsor mids, with whom we generously have shared quality ice cream over the years, learned to read labels very carefully. As upper class, they usually call on the way over to ask if the ice cream locker needs topping up. Woe betide the thoughtful mid who shows up with what looks like ice cream, but it’s not. It’s a standing joke among generations of mids about the openly admitted ice cream snobbery they learn here, along with great memories of lively Saturday night dinners. Plebe teams took individual orders and scooped and accessorized and delivered while upper class mids and I cleared table, stowed leftovers, loaded dishwasher and made the kitchen shipshape. There are always 5-7 flavors of ice cream, gelato and Italian sorbetto for the dairy-free available in the freezer, and a special shelf with jimmies, sprinkles, etc. Alumni return and know where to look.

The other inside joke is the plebes learning the serving size lingo. There is “girl bowl/PRT this week/athlete in season bowl,” “regular bowl,” “guy bowl,” and the infamous “Philadelphia bowl,” named for my Philly native DH who grew up in a gargantuan ice cream serving culture.

I manage my ice cream intake very carefully, and if I’m going to indulge in some artery-coating, it had better be the good stuff. I just had my annual physical, and all stats are good to go for well-managed ice cream consumption.

We are currently getting gelato and sorbetto from Trader Joe’s, and Mayfield premium ice cream from the Commissary, and the odd Ben and Jerry or Haagen Dazs here and there. Turkey Hill is another standard favorite, reminds me of what Breyer’s used to be. Halo Top - I just can’t get past the after-taste of stevia, the extra milk protein and prebiotic fiber and other stuff.

Your ice cream insights are welcomed.

Rant concluded. Thank you.
Click to expand...
So how do you feel about frozen yogurt? :D:rolleyes:
 
I have to say I love good premium ice cream, but I'm not too picky either as long as it's chocolate with chocolate truffles, chocolate with brownies, double German chocolate, chocolate chocolaty chocolate, or something along those lines, I'm good.... with the occasional smattering of pistachio and buttery butter pecan.
 
kinnem said:
I have to say I love good premium ice cream, but I'm not too picky either as long as it's chocolate with chocolate truffles, chocolate with brownies, double German chocolate, chocolate chocolaty chocolate, or something along those lines, I'm good.... with the occasional smattering of pistachio and buttery butter pecan.
Click to expand...

Chocolate marshmallow is a good one.

I agree with chocolate -but the occasional vanilla and caramel sundae is pretty good
 
kinnem said:
Capt MJ said:
Thank goodness we are in Off Topic. A little banal chitchat is a welcome diversion from other forums. I work remotely, and I just realized my company takes a half day today, so yippee.

My pet peeve. My growing-up quality ice cream of choice was Breyer’s. It boasted all natural ingredients - milk, cream, sugar, actual vanilla bean , flavorings. Premium fat level. And it used to come in half-gallon containers! These days, though, Breyer’s has proliferated a range of what look like yummy flavors. But no - all but the original vanilla, chocolate, strawberry, Neapolitan and possibly another, are all FROZEN DAIRY DESSERTS. Right there in the ice cream freezer, looking exactly the same, but smaller containers and the Frozen Dairy Dessert right where it used to say Premium Ice Cream.

Heresy. When I want ice cream, I want full-on dairy richness and quality flavors, not some insipid goop that can’t even qualify as ice cream because of lack of enough dairy.

Generations of our USNA sponsor mids, with whom we generously have shared quality ice cream over the years, learned to read labels very carefully. As upper class, they usually call on the way over to ask if the ice cream locker needs topping up. Woe betide the thoughtful mid who shows up with what looks like ice cream, but it’s not. It’s a standing joke among generations of mids about the openly admitted ice cream snobbery they learn here, along with great memories of lively Saturday night dinners. Plebe teams took individual orders and scooped and accessorized and delivered while upper class mids and I cleared table, stowed leftovers, loaded dishwasher and made the kitchen shipshape. There are always 5-7 flavors of ice cream, gelato and Italian sorbetto for the dairy-free available in the freezer, and a special shelf with jimmies, sprinkles, etc. Alumni return and know where to look.

The other inside joke is the plebes learning the serving size lingo. There is “girl bowl/PRT this week/athlete in season bowl,” “regular bowl,” “guy bowl,” and the infamous “Philadelphia bowl,” named for my Philly native DH who grew up in a gargantuan ice cream serving culture.

I manage my ice cream intake very carefully, and if I’m going to indulge in some artery-coating, it had better be the good stuff. I just had my annual physical, and all stats are good to go for well-managed ice cream consumption.

We are currently getting gelato and sorbetto from Trader Joe’s, and Mayfield premium ice cream from the Commissary, and the odd Ben and Jerry or Haagen Dazs here and there. Turkey Hill is another standard favorite, reminds me of what Breyer’s used to be. Halo Top - I just can’t get past the after-taste of stevia, the extra milk protein and prebiotic fiber and other stuff.

Your ice cream insights are welcomed.

Rant concluded. Thank you.
Click to expand...
So how do you feel about frozen yogurt? :D:rolleyes:
Click to expand...

Ingredients from TCBY "Old Fashioned" Vanilla - Cultured Skim Milk, Sugar, Corn Syrup, Polydextrose, Stabilizer & Emulsifier (Microcrystalline Cellulose, Propylene glycol monoesters, Mono & Diglycerides, Cellulose Gum, Guar Gum, Disodium phosphate, Carrageenan, Sodium Citrate), Natural Vanilla, Natural Flavor, Annatto Color, Calcuim Carbonate, Vitamin A, Vitamin D3. Contains Active Live Cultures: B. lactis, L. acidophilus, L. bulgaricus, L. lactis, L. casei, S. thermophilus, L. rhamnosus.

Thanks, but no thanks. ;)
 
Capt MJ said:
A nod to the OP whose note on the mystery inherent in “fat-free half-and-half” has launched me toward thread hijack.

In that spirit, please conjure in your minds the chicken represented by the TV commercial touting “all breast meat chicken wings.” There is something very wrong with that.
Click to expand...
Thanks for the nod, quite enjoyed the ice cream diversion. I have hijacked many a thread in less hospitable thread venues:) Now that I have ventured to the off topic threads, I may never go back to my ole standby USAFA thread:) Many will appreciate that offer no doubt!
 
kinnem said:
I have to say I love good premium ice cream, but I'm not too picky either as long as it's chocolate with chocolate truffles, chocolate with brownies, double German chocolate, chocolate chocolaty chocolate, or something along those lines, I'm good.... with the occasional smattering of pistachio and buttery butter pecan.
Click to expand...

I hear you. Those add-ins take the place of perfectly good chocolate.
 
When I was stationed in Naples, and lived in Pozzuoli, I could go for a walk past the ancient Roman amphitheater every pleasant night down to the neighborhood gelateria. I usually got the sorbetto di limone and the dark chocolate gelato in the same cup; I loved that combo. In the summer, they would make fresh lemonade with scoops of the lemon sorbetto instead of ice. It was a steep uphill walk back up the Via Domiziana to my apartment, and then 6 floors up (you had to put tokens in the elevator) to my apartment. I felt virtuous.
 
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