Text 31504, 96 rader
Skriven 2012-12-01 07:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: cold comfort 644
========================
 JW> Cold Stone Creamery From Wikipedia
 JW> "The company's main product is premium ice cream, or ice cream made
 JW> with approximately 12-14% butterfat, that is made on location and

Not enough butterfat - I like on the edge ice cream, where
the fat threatens to (and sometimes does) crystallize out
and becomes frozen butter flakes that melt on the tongue.

 JW> customized to order for customers at the time of purchase."

Customized with mix-ins, an apparently unpatentable process
(as universal as windows and wheels and chopping vegetables)
made commercially famous by Steve Herrell (founder of,
successively, Steve's Ice Cream and Herrell's Ice Cream)
in the early 1970s.

 JW> "In the spirit of joviality, and to encourage customers to give tips,
 JW> Cold Stone instructs employees to sing a Cold Stone song, usually to
 JW> the tune of recognizable melodies such as Take Me Out to the Ball
 JW> Game, I've Been Working on the Railroad, or Bingo, when a customer
 JW> places money in the tip jar. Lyrics include short, catchy phrases,
 JW> such as, "This is our Cold Stone song, it is not very long". "
 JW> That alone would put me off going to one.

My disdain for the brand lies partially in this degrading and
cacophanous custom and the fact that its ice cream gave me about
as much pleasure as the equivalent amount of mashed potatoes.

 JW> "There have been allegations by independent franchises that Cold
 JW> Stone's business practices have put them at a competitive
 JW> disadvantage. These former franchises claim that the parent company
 JW> opens locations too close to each other, requires expensive
 JW> remodeling and overstates potential revenues and income.

Probably all true. But that doesn't explain why Dunkieses pop
up on every street corner and seem to survive okay.

 JW> In June 2008, the Wall Street Journal examined the issue. The
 JW> article stated that a large number of locations, approximately
 JW> 16-20%, of Cold Stone Creamery franchises have closed or were put up
 JW> for sale by their owners, many of whom had suffered significant
 JW> financial losses due to their investment.

Serves them right, that's what I say.

 JW> In an item at Men's Health magazine, Cold Stone's PB&C drink at
 JW> "Gotta Have It", or large size, was ranked "Worst Beverage of
 JW> America" in terms of health. The drink has 2,010 calories. 131 grams
 JW> of fat with 68 grams saturated fat, and 153 grams of sugar."
 JW> Nope, I don't think I'll patronize them. 

Heck, I'd try one just for the sake of saying I did. That's
perhaps the only reason I would go to one again.

Impossibly Possible Dutch Oven Ice Cream
cat: Arkansas, dessert
yield: 1

1 sm pkg instant pudding (any flavor)
2 c milk
1/2 c sugar
1 egg
1/2 Tb vanilla extract
1/4 ts lemon juice
1 c whipping cream
12 oz can evaporated milk

Chill a 12" Dutch oven in a cooler or refrigerator.
Mix pudding and milk. In a separate bowl, mix sugar,
egg, vanilla and lemon juice. Add to pudding mixture.
Pour mixture into a dry and very cool Dutch oven. Add
whipping cream and evaporated milk; stir. Put lid on
Dutch oven. Place oven in a 16" bowl or bucket.
Arrange crushed ice and rock salt around oven as you
would in an ice cream freezer (alternating 1" layers
of ice and 1/4 - 1/2" layers of salt). Placing ice on
lid (no deeper than the lip) will cool oven down faster.
Lift the lid and stir every 2 to 5 min. It will go
slowly at first until the oven cools off. Add ice and
salt to bowl as needed. Total freezing time is 30 to 45
min. The ice cream may be eaten soft, or if you
prefer harder ice cream, you may replace the lid and
cover it with ice and salt.

NOTE: Any ice cream recipe may be frozen with this
method; however, a cooked ice cream may pick up a unique
flavor from the cast iron of the oven. If a cooked
recipe is used, make sure the oven is well cooled before
placing it in the ice (a hot oven could crack or shatter
if placed directly in the ice).

Phyllis Speer for Arkansas Game and Fish Commn.

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