Now, if they’ll just send me a years supply…..
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Rocky Mountain Oyster gelato is all the rage in Nebraska.
I’m still waiting for the Kahonie Cookies flavour.
I just love alkalized cocoa and corn syrup all gussied up with a homage to an old “Saturday Night Live” skit.
I can’t wait to pay $5 for creamy self destruction.
I’m thinking. This would be great ice cream for a root beer float.
Isn’t it false advertizing to have the apostrophe and s (‘s) to form the possessive of Jerry?
Shouldn’t the label really be “Ben & Jerry’s” instead, now that Unilever owns the brand and has change the recipe to include ingredients “tara gum”, which is used as a food thickener, similar to guar gum and locust bean gum?
Yummie, come and get it sheeple and fork over more of your ever disposable income for fake food.
#7. noname – not a fan of B and J I’m assuming? Tell us why.
Not being cynical, maybe just ignorant on this.
I ck food labels for what I buy!
And, I was a regular and strong fan, until their ingredients started including alkalized cocoa, corn syrup and tara gum. I used to only buy B&J Cherry Garcia Ice Cream and Haagen Daz Strawberry because:
A.} Simple, straightforward and short list of ingredients.
B.) The ingredients didn’t include gum, corn syrup or …..
C.) tasted excellent.
D.) has reasonable consumer value for the cost
With A,B,C and D criteria meet, I loved B&J and could justify spending a little more because the ICE Cream was healthy, delicious and a treat. Yes, I am a ice cream snob!
I’ve seen the price for ice cream more then double over the years. With the price seemingly inching up more and more and faster then what the news reports about “inflation”.
Now only Haagen Daz strawberry meet the A,B & C criteria but fails in the D criteria.
Since it’s getting harder and harder to convince myself, the treat is worth it; I now only buy Hhaagen Daz strawberry, when it’s on sale. Finding Hhaagen Daz strawberry on sale is becoming rarer and rarer.
It used to be that a pint of B&J cost almost the same as Hhaagen Daz, if not cheaper. Now that Unilever owns B&J and is using cheaper ingredients, B&J now cost significantly more.
So, McCullough, too finally answer your question; I am now a disgruntled B&J fan, because; B&J lost both it’s product integrity of quality (what it thought about it’s customers) and the company lost it’s corporate integrity (what it thinks about itself).
I know I am not the only one, some of my friends also share some of my concerns.
I am just a committed B&J spectator now; sitting back, getting another free life’s lesson, causally, intermittently watching the inevitable theater and process of Unilever thoroughly “milking” and destroying the B&J brand.
I have been mostly down on Ben & Jerry’s ever since they discontinued “Rainforest Crunch”, but who will be able to resist Schweddy Balls rolling around your mouth? For those of you who don’t get it, Take a look at the original SNL skit here:
http://hulu.com/watch/4156/saturday-night-live-nprs-delicious-dish-schweddy-balls
Hey, Butthead! Heh! They said… balls!
Shut up, Beavis!
Should be an instant hit with the Tea Party teabaggers…
BTW, how does B&J’s explain the name to people who don’t know the SNL context?
Just saw a chocolate ice cream taste test on Americas Test Kitchen. bottom to top was Hagen Daz, Bryers, B&J’s. The Hagen Daz had more cream/fat usually making the winner but it was weak on the actual chocolate flavor. I always get Bryers when not making my own. Best price/value point.
There is nothing “wrong” with other ingredients “if” you like the taste and they aren’t otherwise harmful. Usually they give a longer shelf life which actually makes the product taste better if you actually match 6 month old artificial with 6 month old natural that has already gone moldy, or whatever. Now–fresh made and eaten? Natural generally gets the nod but its funny how many chemicals we now prefer because we grew up with them.
Food snobs will say you can’t even start to talk about “good” ice cream if you have pasturized the milk.
Yes—some people say that it true.
heh, heh. My balls feel schweddy all ready, and so does my tongue.
Have to agree that our taste buds have acclimated to High Fructose Corn Syrup. But the argument that there is no difference between HFCS and sugar is crap.
Try a Mexican Coke that uses cane sugar (if you can get it), and a Coke made with HFCS and there is a tremendous taste difference.
Been using an organic catsup for the last year also made with real sugar, and cannot go back to Heinz HFCS ketchup.
Catsup, or Ketchup? Whatever. I get what noname was talking about.
For the record, I like Hhaagen Daz better.
I’m sorry to say that’s a real product. I laid my hands on several of those just the other day.
#14 McCullogh – Some Mexican Coca-Cola uses high-fructose corn syrup. I saw that on a list of ingredients on a glass Coke bottle – glass vs. aluminum vs. plastic, there’s another argument – imported from Mexico and served at a trendy 24/7 Mexican restaurant. I was surprised. Try Pepsi or Mountain Dew Throwback, instead. I’ve also heard of sugar-only Coca-Cola bottled with a yellow cap.
Heinz is supposed to be taking HFCS out of it’s ketchup.
#9 noname – Try Haagen Daz sorbet. It has fewer ingredients, is dairy-free and no lactose.
Unilever also owns Slim Fast. Ben & Jerry’s and Slim Fast: It would be funny if it wasn’t sad.
#16. I think it’s a regional thing. The Mexican Cokes here are in 12 oz. bottles, and use sugar. The taste reminds me so much of the little 6 oz. Cokes in the green tinted bottle we got as kids.
The plastic Cokes just plain suck.
Yes, it must be the different Mexican bottlers that the establishments are getting their products from.
I don’t remember the size of the bottle, but I’m sure it was larger than the limited edition 8 oz. Christmas bottles. Those taste great chilled.
A few weeks before Passover, Coca-Cola produces Coke that is Kosher for Passover, it has a yellow cap and Hebrew printing on top and (U)-P. This Coca-Cola is made using Cane sugar.