Peccadillos of the Peckish's topics - tribe.net

Vosges Bacon Chocolate

davidvonshmavid — Sat, 19 Jul 2008 05:15:41 GMT

I'm on the verge of trying it. I'm a little nervous.
http://tribes.tribe.net/peccadillospeckish/photos/9b4f2fe3-8e8d-4116-9dfb-8e210de76feb

posted in Peccadillos of the Peckish - 4 replies

Key Lime Pie

davidvonshmavid — Sat, 19 Jul 2008 05:12:13 GMT

I hadn't had any pie for a couple of months, so when I had a slice of Key Lime today, it tasted like the best pie I've ever had in my life. I wlll cherish this memory.

posted in Peccadillos of the Peckish - 6 replies

Peep show!

miamaybe — Tue, 18 Mar 2008 23:02:39 GMT

http://www.washingtonpost.com/wp-srv/photo/gallery/070402/GAL-07Apr02-69859/index.html

posted in Peccadillos of the Peckish - 3 replies

Voodoo Doughnuts

snazzygina — Sat, 17 May 2008 15:02:12 GMT

This place looks INCREDIBLE. We were watching a documentary about doughnuts and this place came on. They have a Maple Bacon Bar. It's the third one down on the left.

FREAKIN' YUM!

http://voodoodoughnut.com/menu.html

posted in Peccadillos of the Peckish - 2 replies

Bacon Dogs

snazzygina — Tue, 27 May 2008 15:08:37 GMT

I made them. Picture is in the gallery.

SO.Freaking.GOOD!

posted in Peccadillos of the Peckish - 3 replies

Bacon-tini

kubbie — Wed, 26 Mar 2008 21:38:42 GMT

http://tribes.tribe.net/aproposofnotihng/photos/a63adb26-e0a9-4e5b-9c6f-152993523188

posted in Peccadillos of the Peckish - 3 replies

Hallelujah! Bacon Salt

kubbie — Thu, 08 May 2008 04:07:19 GMT

http://www.baconsalt.com/

posted in Peccadillos of the Peckish - 3 replies

Bacon accessory

kubbie — Tue, 22 Apr 2008 13:45:03 GMT

http://item.rakuten.co.jp/sastore/krb-3n-r/

posted in Peccadillos of the Peckish - 5 replies

Malt Whiskey Chocolate

kubbie — Tue, 22 Apr 2008 15:04:29 GMT

http://www.popgadget.net/2008/02/single_malt_whi.php

posted in Peccadillos of the Peckish - 1 reply

American warfare - as told by food

Susie — Sun, 23 Mar 2008 11:47:43 GMT

This is good:

http://www.popbitch.com/videos/

posted in Peccadillos of the Peckish - 1 reply

hurry!

Sun, 23 Mar 2008 15:24:52 GMT

today and tomorrow, stock up on cadbury mini eggs at 1/2 off
BEFORE THEY ARE ALL GONE!

*cries*

note: this offer doesn't apply to cadbury creme eggs, which are simply fucking disgusting. and there's not much you can do with them.
see? http://bakingbites.com/2008/03/cadbury-creme-egg-muffins/

posted in Peccadillos of the Peckish - 1 reply

fou-fou Easter candies

miamaybe — Wed, 19 Mar 2008 02:31:32 GMT

"gourmet" ie price treats,
http://www.thenibble.com/marketplace/gift/easter.asp

posted in Peccadillos of the Peckish - 0 replies

Batter Blaster: Pancakes & Waffles a Can

davidvonshmavid — Tue, 19 Feb 2008 00:56:26 GMT

Anybody tried this?

http://www.batterblaster.com/

posted in Peccadillos of the Peckish - 2 replies

Pig question

kubbie — Tue, 19 Feb 2008 04:10:11 GMT

How many slices of bacon should go on a BLT?

posted in Peccadillos of the Peckish - 8 replies

White trash snacks

ferrarabrainpan — Sun, 19 Jun 2005 06:24:12 GMT

List 'em here, what ones can you name? Likes, dislikes?...

Anything with Cheez-Whiz on it qualifies as white trash food...

Slim Jims, Roger good buddy...

What else?...

posted in Peccadillos of the Peckish - 35 replies

Bacon Brittle

kubbie — Sat, 15 Dec 2007 08:47:46 GMT

MT shared this with me. Its disgusting but sounds good too.

http://www.chow.com/digest/1595

posted in Peccadillos of the Peckish - 1 reply

For Premium Members Only

davidvonshmavid — Sat, 01 Dec 2007 08:14:16 GMT

Enjoy...
http://tribes.tribe.net/peccadillospeckish/photos/07f8d88d-0983-4c27-a75f-e63adbc41206

posted in Peccadillos of the Peckish - 4 replies

Poutine

kubbie — Thu, 06 Sep 2007 18:39:33 GMT

I was watching something about travel in Montreal. Part of it talked about Canadian comfort food staples. Poutine was the main thing talked about. My mother and I started drooling. We want to go to Montreal just to have alot of Poutine. Anyone ever had them or a variation?

Wiki description and history

Poutine (pronunciation in IPA as heard in Quebec French [puʦɪn] — listen to it in .wav format) is a dish consisting of French fries topped with fresh cheese curds and covered with hot gravy (usually brown gravy) and sometimes other additional ingredients. The curds' freshness is important as it makes them soft in the warm fries, without completely melting. It is a quintessential Canadian comfort food, especially but not exclusively among Québécois.

Poutine is a fast food staple in Canada; it is sold by many fast food chains (such as New York Fries and Harvey's) in the provinces, in small diners and pubs, as well as by roadside "poutine trucks" and "fries stands". International chains like McDonalds, A&W, Kentucky Fried Chicken and Burger King also sell mass-produced poutine across Canada, especially in Quebec. Popular Quebec restaurants that serve poutine include Chez Ashton, Lafleur Restaurants, La Belle Province, and St-Hubert. Along with fries and pizza, poutine is a very common dish sold and eaten in high school cafeterias in southern Ontario. It's also a very popular meal at ski resorts.

Origins

The dish originated in rural Quebec, Canada in the late 1950s and is now popular all over the country. Several Québécois communities claim to be the origin of poutine, including Drummondville (by Jean-Paul Roy), Saint-Jean-sur-Richelieu, and Victoriaville. [citation needed] The most popular tale is the one of Fernand Lachance, from Warwick, Quebec, which claims that poutine was invented in 1957,[1] when a customer ordered fries while waiting for his cheese curds from the Kingsey cheese factory in Kingsey Falls (now in Warwick and bought by Saputo). Lachance is said to have exclaimed ça va faire une maudite poutine ("it will make a hell of a mess"), hence the name. The gravy was allegedly added later, to keep the fries warm longer. Linguists have found no occurrence of the word poutine with this meaning earlier than 1978.

Variations
There are many variations of poutine. A common variation, Italian poutine, substitutes gravy with "spaghetti sauce" (a thick tomato and ground beef sauce, roughly analogous to Bolognese sauce), while another variation includes sausage slices.[2] Greek poutine consists of shoestring fries topped with feta cheese and a warm Mediterranean vinaigrette or fries, gravy and feta cheese

Some restaurants boast a dozen or more variations of poutine. For instance, more upscale poutine with three-pepper sauce, Merguez sausage, foie gras or even caviar and truffle can be found.[3] Another variation, poutine Galvaude, includes shredded chicken and green peas, often eliminating the cheese -- this mimics the typical Québécois preparation of a hot chicken sandwich. When ordering a fast food combination meal in Canada, you can pay extra to get your french fries replaced with a poutine.

In the United States, mostly in the state of Maine, poutine is referred to as "mixed fries", "mix fry", or simply "mix" [citation needed], although the term "poutine" has been gaining in popularity in recent years, especially in Aroostook County. It is very similar, but shredded mozzarella cheese is the most popular topping, along with beef or brown gravy (although turkey gravy is also used in some places). It is a popular item among small, privately-owned restaurants. Mostly part of the culture of The County, a mixed fry can also come with cooked ground beef on top, and is referred to as a hamburger mix. The latter is less popular than a regular mix. In diners in New Jersey and New York City, a similar dish is available, except it is called disco fries. Slices of American, Mozzarella or Swiss can be used instead of curds.

In the Northeast Kingdom region of Vermont, which borders Quebec, poutine is generally served at restaurants. It is served the same way that it was originally created, using large steak fries, beef gravy and cheese curds. Residents sometimes pronounce it "poo-tine", but most pronounce it "poot-tsien".

In fact, it is quite popular almost anywhere in the U.S. bordering Canada, notably Sault Ste. Marie, MI. While it is possible to get gravy with one's fries in many locations, only rarely is it served with cheese. It is also not often sold on its own--it is usually used as a side dish.

Outside of Quebec, poutine is sometimes served with regular cheese (usually mozzarella cheese) rather than curds.

Etymology

The etymology of the word is a subject of much debate in Quebec. Many believe that it may be an adaptation of the English word pudding, the word being attested from the end of the 19th century in Oscar Dunn's Canadian French dictionary with the meaning of pudding, and with similar meanings in Acadian French and Cajun French. [citation needed] Some Quebec linguists think that the word evolved from Provençal poutingo, [citation needed] which means bad stew, under the phonetic influence of English pudding (if so, this would possibly be the only Provençal word to have penetrated the modern Quebec French lexicon)[citation needed]. The Office québécois de la langue française rejects this theory.

Related dishes

While at first glance the dish may seem similar to American 'disco fries', poutine with melted cheese, shredded cheese, or cheese slices is not regarded as "genuine" poutine, which is served with curd cheese.

In New Brunswick, there is an earlier traditional Acadian dish known as poutine râpée, which is completely different from the "poutine québécoise". The Acadian poutine is a ball of grated and mashed potato, salted, filled with chicken or pork in the centre, and boiled. The result is a moist greyish ball about the size of a baseball. It is commonly eaten with salt and pepper or brown sugar. It is believed to have originated from the German Klöße, prepared by early German settlers who lived among the Acadians. Many other dishes, similar or not, are known by the same name.

Acadians of Western Nova Scotia feast on a similar dish which is called râpure, or rappie pie in English. The difference with the New Brunswick poutine râpée is that it is served flat, rather than in the shape of a ball.

Chips and Gravy is a staple of the cheaper bistro style menus, in such places as Royal Canadian Legion and Workers Clubs, where the food offered would not be considered "fast food" but is still cheap and filling, especially for children. (The word “chips”, commonly referring in the United States to flat, crunchy slices of potato, can also be a synonym for “french fries”.)

posted in Peccadillos of the Peckish - 5 replies

Pizza?

kubbie — Fri, 16 Nov 2007 18:46:11 GMT

yikes
http://gizmodo.com/gadgets/fat/japans-pizza-hut-double-roll-is-ultimate-geek-food-646-calories-per-slice-283014.php

posted in Peccadillos of the Peckish - 5 replies

Um....?!

kubbie — Thu, 25 Oct 2007 01:41:23 GMT

http://www.meatloafcake.com/

posted in Peccadillos of the Peckish - 4 replies

I've got the fever...

davidvonshmavid — Mon, 20 Aug 2007 16:23:00 GMT

for the flavor of a Pringles.

Any other snack jingles or slogans stuck in your brain for the rest of your life?

posted in Peccadillos of the Peckish - 24 replies

Dressing the dog etc

kubbie — Mon, 03 Sep 2007 00:48:35 GMT

OR Brat , polish, italian, whatever your regions favorite sausage is.

What do you put on them?

What have you heard of but never tried but want to?

I want to have a ripper , I think thats popular near boston or philly a proper southern slaw dog.

posted in Peccadillos of the Peckish - 4 replies

After School Snacks

jessie-lu — Wed, 22 Aug 2007 16:37:20 GMT

Graham crackers 'n milk... aaah, it's good to be home.

Thanks, Mom.

posted in Peccadillos of the Peckish - 3 replies

jello or pudding

kubbie — Mon, 20 Aug 2007 05:34:28 GMT

Your preference of jello or pudding?

if jello what sub genre
Jello Shots
Jello Salad
Jello Ambrosia (in some regions same as jello salad)
Jello Biafra
Jello cups
Jello cubes
Jello Wrestling

if pudding
Hasty
Banana
Lemon
Chocolate
Rice
Tapioca
Vanilla
Pudding Wrestling
Butterscotch
Smores
Carmel

posted in Peccadillos of the Peckish - 6 replies

Fried Peanut Butter and Banana Sandwiches

kubbie — Thu, 16 Aug 2007 18:54:04 GMT

1st Recipe by Paula Dean

1/2 cup butter, softened
3/4 cup crunchy peanut butter
3 tablespoons honey
1 1/2 teaspoons ground cinnamon
2 to 3 ripe bananas
8 slices white bread

Topping:
1/4 cup sugar
1 tablespoon ground cinnamon

In a frying pan, melt 3 tablespoons of the butter. Make sure butter does not burn. In a small bowl mix together the peanut butter, honey, and cinnamon. Slice the bananas into 1/4-inch thick slices. Spread the peanut butter mixture on 4 slices of bread and cover with banana slices. Top with the remaining 4 slices of bread. Spread the remaining butter on both sides of the sandwiches. Grill the sandwiches in the frying pan until each side is golden brown.

For topping, combine the sugar and cinnamon in shallow plate. Coat the grilled sandwiches with the mixture. Cut diagonally and serve hot.

2nd Simple Modular Home Community recipe (36 grams of fat)

2 slices of white bread
2 tablespoons of smooth peanut butter
1 small ripe banana mashed
2 tablespoons butter

Spread the peanut butter on one slice of bread and the mashed banana on the other. Press the slices gently together. Melt the butter (or to be truly Elvis-like, melt bacon fat!), over low heat in a small frying pan. Place the sandwich in the pan and fry until golden brown on both sides. Eat it with a glass of buttermilk.

Please note: Elvis tended to eat 12-15 sandwiches a sitting! So belly up!

posted in Peccadillos of the Peckish - 0 replies

Malt Mustard

kubbie — Tue, 19 Jun 2007 03:24:05 GMT

I had to try this because it was Malt, got to love the malt. Its really good on brats and polishes. Also used it on a panini. Yummy.

Village Square Malt Mustard by Country Living
Granary malt combined with fresh honey gives this mustard its characteristic sweetness. It adds unexpected notes of flavor to baked chicken dishes, and you'll enjoy using it mixed with a little honey for dipping.

posted in Peccadillos of the Peckish - 7 replies

Ruth Wakefield Inventer of Chocolate Chip Cookie

kubbie — Sun, 17 Jun 2007 18:40:26 GMT

Snacking on Chocolate Chip Cookies and some Milk is the best. Notice the woman who invented them was born this day. So Everyone must eat chocolate chip cookies today.

Ruth Graves Wakefield (June 17, 1903-January 10, 1977) was the inventor of the Toll House Cookie, the first chocolate chip cookie. She later became an author.

Early Life and Business

Ruth Wakefield graduated from the Department of Household Arts of Framingham State Normal School in Framingham, Massachusetts in the Class of 1924. She worked as a dietitian and lectured about foods.

In 1930, she and her husband Kenneth bought a tourist lodge in the town of Whitman, Massachusetts in Plymouth County. It had been built in 1709 and had a rich history of providing a night's solace to weary travelers. Located about halfway between Boston and New Bedford, it was a place where passengers had historically paid a toll, changed horses and eaten much-welcomed home-cooked meals.

When the Wakefields opened their business, they named the establishment the Toll House Inn and took it upon themselves to uphold the lodge's tradition. Ruth cooked and served all the food and soon gained local fame for her desserts. The restaurant had many visitors including Massachusetts Senator John F. Kennedy (before he gained the U.S. presidency in 1960).

Chocolate chip cookie

According to the generally accepted story, one day while cooking a dessert that had been a favorite, the "Butter Drop Do Cookie," she realized she was out of baking chocolate, and instead substituted a bar of semi-sweet chocolate made by the Nestlé company. The broken bits did not melt as expected, however, and merely softened. The cookie was a hit right away, and Ruth soon contacted the Nestlé and they struck a deal: The company would print her recipe on the cover of all their semi-sweet chocolate bars, and she would get a lifetime supply of chocolate. Nestlé soon began marketing chocolate chips especially used for cookies.

Heritage

Ruth wrote a cookbook, Toll House Tried and True Recipes, in 1940.

Ruth died in 1977, and the Toll House Inn burned down New Year's Eve of 1984. Although there are many manufacturers of chocolate chips today, the agreement to publish the recipe of Ruth Graves Wakefield on the back of each Nestlé Toll House chocolate bar package is still honored in the 21st century.

The Wakefield Cookbook Collection at Framingham State College was donated to the school by Ruth Graves Wakefield.

Ruth at Women Inventors
http://www.csupomona.edu/~plin/inventors/wakefield.html

posted in Peccadillos of the Peckish - 0 replies

Kool Aid Pickles

kubbie — Sat, 02 Jun 2007 23:12:16 GMT

A GALLON jar of pickles sits near the register at Lee’s Washerette and Food Market, a mustard-colored cinder-block bunker on the western fringe of this Mississippi Delta town.

Those pickles were once mere dills. They were once green. Their exteriors remain pebbly, a reminder that long ago they began their lives on a farm, on the ground, as cucumbers.

But they now have an arresting color that combines green and garnet, and a bracing sour-sweet taste that they owe to a long marinade in cherry or tropical fruit or strawberry Kool-Aid.

Kool-Aid pickles violate tradition, maybe even propriety. Depending on your palate and perspective, they are either the worst thing to happen to pickles since plastic brining barrels or a brave new taste sensation to be celebrated.

The pickles have been spotted as far afield as Dallas and St. Louis, but their cult is thickest in the Delta region, among the black majority population. In the Delta, where they fetch between 50 cents and a dollar, Kool-Aid pickles have earned valued space next to such beloved snacks as pickled eggs and pigs’ feet at community fairs, convenience stores and filling stations. And as their appeal has widened, some people have seen a good business opportunity. Even the lawyers have gotten involved.

Children are the primary consumers, but a recent trip through the region revealed that the market for Kool-Aid pickles is maturing.

At Carver Upper Elementary School in Indianola, students in Jodi Sumner’s third-grade class have no reservations about the propriety of cucumbers flavored with vinegar and drink mix. When this writer, lugging a jar of tropical-fruit-flavored pickles, recently asked the 29 students who liked to eat Kool-Aid pickles, 29 hands shot up.

The names came fast: Ladarius, Fredericka and Kobreana, among others. So did the impressions: “It’s a candy pickle.” And “I like it the same as dipping hot Cheetos in ice cream.” And “Have you ever tried one with a watermelon Blow Pop?” followed by a pantomime of how the Blow Pop stick can be inserted so that the candy appears as a knob at one end of the pickle, allowing the eater to alternate between bites of sour-sweet pickle and licks of sweet-sour Blow Pop.

Nobody knows just who first decided that pickles would be improved by a bath in sugared drink mix, or when, but the invention seems to be of fairly recent provenance. Typically, Kool-Aid pickle fans were born some time after Bill Clinton moved into the White House.

Billie Williams, 56, a special-education teacher at Carver Elementary, never saw one when she was a child. But she did eat dill pickles impaled on peppermint sticks, and she remembers how friends sucked the juice from cut lemons through peppermint sticks repurposed as straws. “That’s the same kind of taste,” she said. “Same as how they used to dip pickle spears in dry Kool-Aid mix for that pucker.”

The school sells Kool-Aid pickles from the popular red flavor family at its fund-raisers. “They’re easy to make a gallon,” Ms. Williams said. “You pull the pickles from the jar, cut them in halves, make double-strength Kool-Aid, add a pound of sugar, shake and let it sit — best in the refrigerator — for about a week. The taste takes to anything. A while back I made a mistake and bought a jar of pickle chips instead of halves or wholes. Came out fine. This whole Kool-Aid pickle thing is going so good, you wonder why somebody hasn’t put a patent on them.”

No patent application has been filed, but the name Kool-Aid is a trademark owned by Kraft Foods. Upon learning of the pickles, Bridget MacConnell, a senior manager of corporate affairs at Kraft, recovered, and then pronounced, “We endorse our consumers’ finding innovative ways to use our products.”

Most of the children at Carver — perhaps most of the children in the Delta — buy their Kool-Aid pickles from unlicensed house stores, operated by neighborhood elders who, seated at their kitchen tables, sell snacks and chips and candy to anyone who comes knocking. (If these folks sold whiskey instead of pickles, their enterprises would be known as shot houses.) Ms. Sumner’s students praised in particular “the lady on Quick Circle whose dogs bark when you walk up” and “the woman who stays on Slim Street who sells nachos, too.”

At the Stephensville Mini-Mart, set amid the cotton fields and catfish ponds between Shaw and Indianola, the owner, Hugh Davis, began stocking Kool-Aid pickles earlier this year at the behest of local children. “They’re not for me,” said Mr. Davis, 66. “It’s the kids who’ve done it. They’ll create a line of food for you; they’ll dab a little something here and there and make it their own. They’re good at inventing.”

Recently, some Delta grocers began selling jars of ready-made pickles. And entrepreneurs are emerging. At Lambard’s Wholesale Meats in Cleveland, Allen Williams sells plastic gallon jugs of Best Maid dills, plastered with the Kool-Aid packs that denote the flavor within. (Mr. Williams declined to reveal who actually makes his Kool-Aid pickles.)

Across town at Eastend Grocery, Beverly and Claud Boddie stand behind their products. They have honed proprietary recipes for green and red flavors that involve piercing the pickles with a fork and stirring together multiple Kool-Aid flavors to achieve maximum pucker. Ms. Boddie, 37, wants to apply for a trademark as “soon as I can raise some money and settle on a name.”

She’d better get a move on. Double Quick, the Indianola-based chain of more than 30 Delta convenience stores (famous in some circles for a singing group, the Double Quick Gospel Choir, composed of store managers and supervisors), has begun pursuing a trademark for Koolickle, a name coined by Rick Beuning, its director of food service. “I’m a white boy from the Midwest,” said Mr. Beuning, 53. “This isn’t my food, but I know a good product when I see one.”

posted in Peccadillos of the Peckish - 0 replies

Fast Food: Ads vs. Reality

davidvonshmavid — Wed, 30 May 2007 05:47:54 GMT

This is sort of icky but it made me laugh:

http://www.thewvsr.com/adsvsreality.htm

posted in Peccadillos of the Peckish - 2 replies

is there anything tastier then

kubbie — Mon, 16 Apr 2007 02:40:00 GMT

Fried chicken skin. To hell with the bird. Give me is fried outer layer!

posted in Peccadillos of the Peckish - 4 replies

Frozen Dairy Delights

kubbie — Wed, 09 May 2007 23:09:21 GMT

Crosspost

I had a sudden undeniable craving for a milkshake. So went got the ice cream, vanilla, some whipping cream some walnuts. I had the other ingredients at home I wanted to use.

1st up. Banana Nut Milkshake. 3 big scoops of ice cream (used french vanilla) a splash of vanilla extract, between a 1/4-1/2 cup of heavy whipping cream. threw in two bananas and just a palms worth of walnuts. Pulsed it till it was a thick lovely foam. Ab

I felt like I was drinking heaven.

Now we are going for (a sugar coma) a Malt Ball Shake. Malt Balls that are getting stale work real well here. (FYI, Malt Balls dont start going stale till after about 3 months)

Going to use the same recipe as above, minus the banana and nuts. Will add a teaspoon or two of Ovaltine though.

If I havent slipped into a diabetic coma by then, Maybe an Oreo Shake after that.

I am obsessed now.

Some info on The Milkshake

A milkshake is:

in the United Kingdom and the New England region of the United States, a beverage which is made from milk and flavourings.
in Canada and most regions of the United States, a beverage which is made from milk, ice cream, and other flavourings such as fruit and chocolate sauce. This usage is also common in the United Kingdom, alongside the above.[citation needed]

A milkshake made with ice cream, as in North America, is also known as: a thick milkshake in the United Kingdom, a frappe (pronounced "frap") in parts of New England and Canada, and a cabinet in Rhode Island

Throughout the United States, especially in fast food and casual dining restaurants, a milkshake may be referred to simply as a shake. When an ice cream milkshake is made with malted milk, it is generally called a "malt" or a "malted."

A milkshake is usually prepared in some sort of blender rather than being simply stirred. There are machines which are specifically designed for the blending of milk shakes. Often, these machines mix ingredients and insert air into the milkshake mix, causing the consistency to become smooth and the shake to thicken up as it is blended. Some outlets use machines where milk and mix are frozen and mixed together inside a container within the machine, while others prepare and mix the shake "by hand" within a special stainless steel cup, often called a malt cup or mixing can.

The most common flavours of milkshake are vanilla, chocolate, and strawberry, though other ingredients such as bananas or Oreos may be used. In Rhode Island and Southeastern Massachusetts (Fall River and New Bedford areas) coffee syrup is used as a flavouring with coffee flavoured ice cream to make the local "coffee frappe" or "coffee cabinet" favorite. A common additive is malted milk, which makes a malted milkshake. Fast food restaurants and soda fountains often sell milkshakes. Some milkshake recipes call for ice cream in the flavour of the milkshake, while others call for vanilla ice cream plus a flavour additive, such as a syrup or fruit. These different methodologies often result in a surprisingly large difference in taste, and many people have a distinct preference for one method over the other. Recipes which rely heavily on fresh fruit and are made without ice cream are called smoothies.

Milkshakes can be made from ordinary milk mixed with powder or concentrate although these drinks would simply be considered "flavoured milks" in most places. Common brands include Nesquik, Crusha and Dinkum for the mobile vendor market in the UK. Bottled milkshake is also common, commonly being sold in 330ml, 500ml or 1 litre bottles. Milk Chug, Gulp!, FRijj, Yazoo, Big M, and Mars are well known brands of bottled milkshake.

Milkshakes are particularly popular in Latin America, where they are called batido.

History

A printed reference, from 1885, to a "milkshake" containing some whisky is the first known use of the term [3]. The malted milkshake includes a malted milk powder (containing dried milk, malted barley and wheat flour) which was invented in 1897 by William Horlick, but added to milkshakes for the first time by Ivar Coulson in 1922. [4] The drink was designed as a restorative for invalids and children. Original versions of the drinks were more of an egg nog version than modern versions. Milkshakes began to take their modern form after the invention of the electric blender or drink mixer by Steven Poplawski in 1922

Malted milk is malted barley, wheat flour and whole milk evaporated into a powder.

Malt powder comes in two forms: Diastatic and non-diastatic.
Diastatic malt has enzymes that break down starch into sugar; this is the form bakers add to bread dough to help the yeast rise and create a good crust.
Non-diastatic malt has no active enzymes, and is used primarily for flavor (mostly to beverages) and, additionally, sometimes contains sugar, coloring agents and so on.

History

Malted milk was first marketed as Aged Milk by James and William Horlick, brothers from Gloucestershire, who founded Horlicks in Chicago in 1873. William Horlick received United States patent 278,967 for it ten years later. The drink was originally manufactured as an artificial infant food because of its taste. It became better known in the USA as the basis for malted milkshakes, which were invented in 1922 by a soda jerk at a Walgreens drug store in Chicago. Today, malted milk is found in a variety of foods, including a chocolate candy confection known as malted milk balls, and malted waffles and pancakes. When added to food, it gives a flavor reminiscent of baby food.

Malted Milk powder was distributed in the 1950s by Carnation. Years later Carnation was purchased by Nestle the chocolate manufacturer. The powder is still distributed and manufactured today.

Uses
Malted Milk biscuits.
Malted milkshakes
Malted hot drinks such as Horlicks
Malted milk balls: Malted milk is used in the popular candy confections Whoppers (manufactured by Hershey's), Maltesers (manufactured by Mars, Inc) and Mini Malt Balls distributed by the Girl Scouts of the USA
Ice cream: Malted milk is used on top of ice cream, usually in fairly large quantities on a Dusty Road Sundae.

posted in Peccadillos of the Peckish - 2 replies

Marshmallow Fluff

davidvonshmavid — Fri, 04 May 2007 17:05:08 GMT

My uncle used to eat Peanut Butter and Marshmallow Fluff sandwiches every day. I think he finally had to give it up due to waning health. MY aunt made fudge with it but I always liked my mom's fudge (sans Fluff) better.

Ever tried the stuff? What else is it used for? Sundae topping?

posted in Peccadillos of the Peckish - 2 replies

Bring out your Peeps!

miamaybe — Fri, 06 Apr 2007 19:53:41 GMT

It's Easter Candy!!! time again!
anybody seen snacked on anything new, interesting, religious?

I still need to by my obligatory pack ' o Peeps and a Cadbury Creme Egg. I don't mind that the eggs are smaller...that was a whole lot of sweetness to down in 3 bites.
There's some mention of the 'size' controversy:
http://en.wikipedia.org/wiki/Cadbury's_Creme_Egg

posted in Peccadillos of the Peckish - 14 replies

Oh, the Humanity!

davidvonshmavid — Sat, 07 Apr 2007 07:40:33 GMT

I saw this image in somebody's Tribe gallery and I thought it was a joke:
http://tribes.tribe.net/peccadillospeckish/photos/cd03befe-c9a0-40fb-80e3-3a7dee774ecf

Alas, 'twas not a joke.

Yes, Jimmy Dean Pancakes and Sausage on a Stick are real. And they come in three flavors: Original, Chocolate Chip, and Blueberry.
http://www.jimmydean.com/products.aspx

posted in Peccadillos of the Peckish - 6 replies

Holiday Leftovers

kubbie — Tue, 10 Apr 2007 04:41:06 GMT

Why is it leftover Holiday food always taste better then it did in the first place?

I'm grazing on smoked ham, corn bread pudding , mashed potatoes and some deviled eggs.

God its like the best food ever!

The beer is going down well with it too.

posted in Peccadillos of the Peckish - 1 reply

Gummy Bacon

davidvonshmavid — Mon, 19 Mar 2007 07:34:53 GMT

I finally tried it.

It sort of tastes like a piace of pool raft soaked in strawberry Kool-Aid for several hours, then softened with turpentine.

But... it looked beautiful!

posted in Peccadillos of the Peckish - 5 replies

"Its all about snacks"

kubbie — Sun, 04 Mar 2007 07:21:41 GMT

So what did you snack on today.

I had two Lindor Truffles (white chocolate)

and then now while watching the PBS DOO WOP thingie I am having Fried Pork Rinds.

Yes it was a healthy snack day.

posted in Peccadillos of the Peckish - 9 replies

Snackimals !!

confetta — Thu, 15 Feb 2007 16:41:40 GMT

http://www.worth1000.com/cache/contest/contestcache.asp?contest_id=13912&dis
play=photoshop#entries

posted in Peccadillos of the Peckish - 0 replies

Groundhog Cupcakes, In Honor of Jessie-Lu's Birthday, February 2nd

davidvonshmavid — Fri, 02 Feb 2007 06:13:04 GMT

The 2nd annual posting of the Groundhog Cupcake Recipe:
http://familyfun.go.com/recipes/special/feature/famf0203_rec_grndhog/famf0203_rec_grndhog.html

One of these days I'll actually try making these.

posted in Peccadillos of the Peckish - 3 replies

"Ice Cream" by The New Young Pony Club

davidvonshmavid — Sat, 03 Feb 2007 08:02:24 GMT

Dig it:
http://www.youtube.com/watch?v=7EJCPp9zJh8

posted in Peccadillos of the Peckish - 1 reply

Molasses in January

davidvonshmavid — Mon, 29 Jan 2007 19:46:30 GMT

I just got a craving for molasses cookies like my mom used to make. Haven't thought of them in years.

http://whatscookingamerica.net/Cookie/MolassesCrinkles.htm

posted in Peccadillos of the Peckish - 5 replies

Rocky Road

Thu, 18 Jan 2007 05:18:18 GMT

sorry I am on a Rocky Road kick.

I never realize Dr Demento was in the video
http://www.youtube.com/watch?v=KOAah3dwGM8

posted in Peccadillos of the Peckish - 2 replies

Voodoo Donuts

Wed, 17 Jan 2007 07:40:36 GMT

I just heard of this place and I want to go. Anyone up for a road trip to Oregon?

http://www.voodoodoughnut.com/

posted in Peccadillos of the Peckish - 5 replies

PoooooooooooooooooooooT!

confetta — Fri, 12 Jan 2007 07:35:51 GMT

poot
poot
poot

poot-pooooooooot!

~confettapoooooooooooooooooot

posted in Peccadillos of the Peckish - 11 replies

Refreshment Time!

davidvonshmavid — Wed, 10 Jan 2007 07:18:57 GMT

http://www.youtube.com/watch?v=PNY04OcLt4k&mode=related&search=

posted in Peccadillos of the Peckish - 7 replies

Country Fried Bacon

Tue, 26 Dec 2006 23:38:39 GMT

http://www.youtube.com/watch?v=ZfbTO0GlONU

posted in Peccadillos of the Peckish - 3 replies

Gingerbread houses

miamaybe — Tue, 19 Dec 2006 02:16:13 GMT

Are you supposed to eat them?
Our family was kinda poor so we could never afford a gingerbread house of our own. Anywho a friends family was sent a Ghouse and their two year old has been chow'n down on it since its arrival... which is what I'd be doing too if I were her.
I guess the main question is are they made for eating or purely for decore?

posted in Peccadillos of the Peckish - 1 reply

whats the deal

miamaybe — Mon, 18 Dec 2006 06:42:30 GMT

okay it's 'the holidays' why arn't we talking about food!?

posted in Peccadillos of the Peckish - 3 replies

Leftovers

davidvonshmavid — Sun, 26 Nov 2006 02:59:08 GMT

Anybody enjoying post-Thanksgiving leftovers? The turkey, cranberry, and lemon meringue pie have been keeping me happy.

posted in Peccadillos of the Peckish - 4 replies

miss'n dem bones

miamaybe — Fri, 13 Oct 2006 21:36:16 GMT

Halloween candy/treat/gooey stuff time!

My boyfriend has been looking for Dem Bones for every time we hit a drug/supermarket... looks here they're discontinuing 'dem' What's up with that?

So what else is good&spooky?

posted in Peccadillos of the Peckish - 9 replies

Trick or Treat?

davidh — Mon, 23 Oct 2006 02:31:28 GMT

What treat will you give at the door to prevent tricks?

What are your preferred treats to receive?

posted in Peccadillos of the Peckish - 4 replies

Snickers Ice Cream Bars

kati — Sat, 14 Oct 2006 08:13:34 GMT

satisfies in oh so many ways!

.

posted in Peccadillos of the Peckish - 2 replies

Weird German Food Ad From the 40's

davidvonshmavid — Sun, 01 Oct 2006 05:55:13 GMT

http://www.youtube.com/watch?v=0CUoCG8QTZk&mode=related&search=

posted in Peccadillos of the Peckish - 14 replies

Nerds.

snazzygina — Thu, 05 Oct 2006 01:42:41 GMT

I'm eating a nerds rope right now.

Like this.

http://www.pinkandgreengirl.com/archives/nerdsrope.JPG

posted in Peccadillos of the Peckish - 6 replies

Pretzels

davidvonshmavid — Mon, 08 May 2006 15:29:14 GMT

Let's discuss something that really matters: pretzels.

What's the best kind? Twists? Mini Twists? Sticks? Logs? Rold Gold? Those big, dry, hard Snyder's preztels? Mustard flavored? Chocolate covered? Yogurt covered? Something-else covered? Soft pretzels from a cart? Soft Garlic pretzels covered in a buttery substance?

posted in Peccadillos of the Peckish - 10 replies

HOT DAMN

Tue, 11 Jul 2006 22:59:25 GMT

http://mgrsti5395q.seamlesstech.biz/Merchant/2005TGP/BOM%20pages/bom.html

posted in Peccadillos of the Peckish - 5 replies

Wow, it comes with REAL marshmallows!

davidvonshmavid — Sun, 01 Oct 2006 06:16:55 GMT

http://www.youtube.com/watch?v=7YZCFsBw94o&mode=related&search=

posted in Peccadillos of the Peckish - 1 reply

Fun with your food

Thu, 24 Aug 2006 02:25:19 GMT

this is a cute site

http://www.perpetualkid.com/index.asp?PageAction=VIEWPROD&ProdID=1162

http://www.perpetualkid.com/index.asp?PageAction=VIEWPROD&ProdID=1419

http://www.perpetualkid.com/index.asp?PageAction=VIEWPROD&ProdID=950

posted in Peccadillos of the Peckish - 6 replies

Piazza anyone?

revo101 — Mon, 07 Aug 2006 09:20:33 GMT

I posted bits of this elswhere. But here is the whole thing........

99 ZANY WAYS TO PHONE IN A PIZZA ORDER

1. If using a touch-tone, press random numbers while ordering. Ask the person taking the order to stop doing that.
2. Make up a charge-card name. Ask if they accept it.

3. Use CB lingo where applicable.

4. Order a Big Mac Extra Value Meal.

5. Terminate the call with, "Remember, we never had this conversation."

6. Tell the order taker a rival pizza place is on the other line and you're going with the lowest bidder.

7. Give them your address, exclaim "Oh, just surprise me!" and hang up.

8. Answer their questions with questions.

9. In your breathiest voice, tell them to cut the crap about nutrition and ask if they have something outlandishly sinful.

10. Use these bonus words in the conversation: ROBUST FREE-SPIRITED COST-EFFICIENT UKRAINIAN PUCE.

11. Tell them to put the crust on top this time.

12. Sing the order to the tune of your favorite song from Metallica's "Master of Puppets" CD.

13. Do not name the toppings you want. Rather, spell them out.

14. Put an extra edge in your voice when you say "crazy bread."

15. Stutter on the letter "p."

16. Ask for a deal available somewhere else. (e.g. If phoning Domino's, ask for a Cheeser! Cheeser!)

17. Ask what the order taker is wearing.

18. Crack your knuckles into the receiver.

19. Say hello, act stunned for five seconds, then behave as if they called you.

20. Rattle off your order with a determined air. If they ask if you would like drinks with that, panic and become disoriented.

21. Tell the order taker you're depressed. Get him/her to cheer you up.

22. Make a list of exotic cuisines. Order them as toppings.

23. Change your accent every three seconds.

24. Order 52 pepperoni slices prepared in a fractal pattern as follows from an equation you are about to dictate. Ask if they need paper.

25. Act like you know the order taker from somewhere. Say "Bed-Wetters' Camp, right?"

26. Start your order with "I'd like. . . ". A little later, slap yourself and say "No, I don't."

27. If they repeat the order to make sure they have it right, say "OK. That'll be $10.99; please pull up to the first window."

28. Rent a pizza.

29. Order while using an electric knife sharpener.

30. Ask if you get to keep the pizza box. When they say yes, heave a sigh of relief.

31. Put the accent on the last syllable of "pepperoni." Use the long "i" sound.

32. Have your pizza "shaken, not stirred."

33. Say "Are you sure this is (Pizza Place)? When they say yes, say "Well, so is this! You've got some explaining to do!" When they finally offer proof that it is, in fact (Pizza Place), start to cry and ask, "Do you know what it's like to be lied to?"

34. Move the mouthpiece farther and farther from your lips as you speak. When the call ends, jerk the mouthpiece back into place and scream goodbye at the top of your lungs.

35. Tell them to double-check to make sure your pizza is, in fact, dead.

36. Imitate the order taker's voice.

37. Eliminate verbs from your speech.

38. When they say "What would you like?" say, "Huh? Oh, you mean now."

39. Play a sitar in the background.

40. Say it's your anniversary and you'd appreciate if the deliverer hid behind some furniture waiting for your spouse to arrive so you can surprise him/her.

41. Amuse the order taker with little-known facts about country music.

42. Ask to see a menu.

43. Quote Carl Sandberg.

44. Say you'll be able to pay for this when the movie people call back.

45. Ask if they have any idea what is at stake with this pizza.

46. Ask what topping goes best with well-aged Chardonnay.

47. Belch directly into the mouthpiece; then tell your dog it should be ashamed.

48. Order a slice, not a whole pizza.

49. Shout "I'm through with men/women! Send me a dozen of your best, Gaston!"

50. Doze off in the middle of the order, catch yourself, and say "Where was I? Who are you?"

51. Psychoanalyze the order taker.

52. Ask what their phone number is. Hang up, call them, and ask again.

53. Order two toppings, then say, "No, they'll start fighting."

54. Learn to properly pronounce the ingredients of a Twinkie. Ask that these be included in the pizza.

55. Call to complain about service. Later, call to say you were drunk and didn't mean it.

56. Tell the order taker to tell the manager to tell his supervisor he's fired.

57. Report a petty theft to the order taker.

58. Use expletives like "Great Caesar's Ghost" and "Jesus Joseph and Mary in Tinsel Town."

59. Ask for the guy who took your order last time.

60. If he/she suggests anything, adamantly declare, "I shall not be swayed by your sweet words."

61. Wonder aloud if you should trim those nose hairs.

62. Try to talk while drinking something.

63. Start the conversation with "My Call to (Pizza Place), Take 1, and . . . action!"

64. Ask if the pizza is organically grown.

65. Ask about pizza maintenance and repair.

66. Be vague in your order.

67. When they repeat your order, say "Again, with a little more OOMPH this time."

68. If using a touch-tone press 9-1-1 every 5 seconds throughout the order.

69. After ordering, say "I wonder what THIS button on the phone does." Simulate a cutoff.

70. Start the conversation by reciting today's date and saying, "This may be my last entry."

71. State your order and say that's as far as this relationship is going to get.

72. Ask if they're familiar with the term "spanking a pizza." Make up a description to go with the term. Ask that this be done to your pizza.

73. Say "Kssssssssssssssht" rather loudly into the phone. Ask if they felt that.

74. Detect the order taker's psychic aura. Use it to your advantage.

75. When listing toppings you want on your pizza, include another pizza.

76. Learn to play a blues riff on the harmonica. Stop talking at regular intervals to play it.

77. Ask if they would like to sample your pizza. Suggest an even trade.

78. Perfect a celebrity's voice. Stress that you won't take any crap from some two-bit can't-hack-it pimple-faced gofer.

79. Put them on hold.

80. Teach the order taker a secret code. Use the code on all subsequent orders.

81. Mumble, "There's a bomb under your seat." When asked to repeat that, say "I said 'sauce smothered with meat'."

82. Make the first topping you order mushrooms. Make the last thing you say "No mushrooms, please." Hang up before they have a chance to respond.

83. When the order is repeated, change it slightly. When it is repeated again, change it again. On the third time, say "You just don't get it, do you?"

84. When you've given the price, say "Ooooooo, that sounds complicated. I hate math."

85. Haggle.

86. Order a one-inch pizza.

87. Order term life insurance.

88. When they say "Will that be all?", snicker and say "We'll find out, won't we?"

89. Order with a Speak-n-Spell where applicable.

90. Ask how many dolphins were killed to make that pizza.

91. While on the phone, fake entering puberty. Fluctuate pitch often; act embarrassed.

92. Engage in some serious swapping.

93. Dance all around the word "pizza." Avoid saying it at all costs. If he/she says it, say "Please don't mention that word."

94. Have a movie with a good car chase scene playing loudly in the background. Yell "OW!" when a bullet is fired.

95. If he/she suggests a side order, ask why he/she is punishing you.

96. Ask if the pizza has had its shots.

97. Order a steamed pizza.

98. Get taker's name. Later, call exactly on the hour to say, "This is your (time of day) wake-up call, So-and-so." Hang up.

99. Offer to pay for the pizza with a public flogging.

posted in Peccadillos of the Peckish - 1 reply

FREAKIES!

davidvonshmavid — Thu, 03 Aug 2006 18:02:50 GMT

http://www.youtube.com/watch?v=_gTi0UQ1Iyo

posted in Peccadillos of the Peckish - 2 replies

HOT DAMN

davidvonshmavid — Tue, 18 Jul 2006 05:14:47 GMT

Who drinks this stuff? Doesn't it make you hurl?
http://www.bevmo.com/productinfo.asp?sku=00000001225&Dn=166+168&Nr=Store%3A99&Ntt=hot+damn&N=168+0&Nty=1&D=hot+damn&Ntx=mode+matchallpartial&Ntk=All

posted in Peccadillos of the Peckish - 3 replies

Cash & Cass sing about food

Sat, 08 Jul 2006 04:27:58 GMT

http://www.youtube.com/watch?v=lxpBmTjtMJA&search=mama%20cass

posted in Peccadillos of the Peckish - 2 replies

Food O' the 4th!

miamaybe — Mon, 03 Jul 2006 16:53:49 GMT

So any patriotic or just plain 'it's a holiday why be healthy?' snack'n plans for tomorrow?

The 4th festival in the park Cotton Candy comes to mind.

posted in Peccadillos of the Peckish - 4 replies

Yodels

rhythminmind — Wed, 28 Jun 2006 07:00:01 GMT

swissrolls are the poor mans yodel.

posted in Peccadillos of the Peckish - 7 replies

Do People Eat This Way All the Time?

davidvonshmavid — Sat, 01 Jul 2006 18:36:42 GMT

I took this photo of a hotel vending machine because I was astounded at how scary all the burgers and BBQ pork sandwiches looked. Who eats this stuff? Make sure to look at the image full size so you can see the details.

Note: I have no problem with the six ice cream selections at the bottom.

http://tribes.tribe.net/peccadillospeckish/photos/94363478-84e1-4ca4-8906-1f8dd733fcdd

posted in Peccadillos of the Peckish - 2 replies

Big Hunks are good!!

davidvonshmavid — Fri, 16 Jun 2006 04:14:02 GMT

I just shared one with Jessica. It was really quite delicious!

I just did a web search for "big hunk." Not a good idea with safe search turned off.

posted in Peccadillos of the Peckish - 11 replies

The Ice Cream Truck is Here!!!!

davidvonshmavid — Sat, 13 May 2006 03:05:51 GMT

What do you get?

For me it depends. Either...

1. Bomb Pop (a.k.a. Super Star Pop)

2. Missle Pop

or possibly a

3. Drumstick

posted in Peccadillos of the Peckish - 9 replies

I HAD THAT POPSICKLE LAST NIGHT.

confetta — Thu, 15 Jun 2006 16:55:33 GMT

YEAH!

The red white and Blooo Firecracker that is the main pic right now.

Forgot how amazingLy delicious they were!!!!!

I think I am getting ready to go thru a serious pop-sickle phase!!

is pop sickle one or two words?

funny, how as soon as I finished it I started wanting a MISSLE!

scary explosive violent names for popsickles ain't they??

mmmmmmmm, what FLAVORS ar MISSLES??

Pinapple/cherry

Banana/Cherry??

It has been THAT LONG but I am really looking forward to it!

Pop sickle vendors go ringy dingy with the little carts by our front door (down 3 flights of stairs) so I am gunna have my cash in hand today and run down and grab me a popsickle assortment!

F
A
B

~fettzsickle

posted in Peccadillos of the Peckish - 2 replies

well hmmm

rhythminmind — Fri, 09 Jun 2006 00:07:19 GMT

http://mdn.mainichi-msn.co.jp/photospecials/graph/020701ice/1.html

http://mdn.mainichi-msn.co.jp/photospecials/graph/040701ice/index.html

posted in Peccadillos of the Peckish - 1 reply

new flavor

miamaybe — Mon, 29 May 2006 17:23:53 GMT

This seems like an odd combination but there's a new Dr. Pepper.
Berries & Cream -the berries would be of the rasp variety.I go for the diet myself it's great!!!

http://drpepper.com/

posted in Peccadillos of the Peckish - 6 replies

trail mix

kati — Wed, 07 Jun 2006 01:32:46 GMT

I can't seem to get enough of it these days.

Crunchy nutz, sweet chewy raisins ... and mmmmmm ... M&Ms

posted in Peccadillos of the Peckish - 2 replies

Stinky work party shmoozy thing...but,

snazzygina — Sat, 03 Jun 2006 05:07:01 GMT

GOOD FOOD!

There were quesa-dillas, stinky cheese galore, FRUIT...mountains of it, stuffed button mushrooms, veggies and amazing dip, toasts with some kinda summery tomato fresh mozarella topping, and skewer sausage bites. ALL GOOD. SOFA KING GOOD! I wish I could go back now and eat more. I'm hungry.

posted in Peccadillos of the Peckish - 2 replies

Bacon

davidvonshmavid — Wed, 19 Apr 2006 06:22:19 GMT

I see references to bacon all over tribe. Is the world full of bacon loving freaks? I'm a sucker for bacon, too. Why is bacon so good?

There's a place where I go for lunch every now and then, and each time I tell myself "I'm not getting a BLT this time. I'm not getting the BLT. I'll get the turkey." But then I step inside and it smells like bacon and I order a BLT.

posted in Peccadillos of the Peckish - 16 replies

New flickr photo pool: Birthday Cakes of the Past

inkvision — Sun, 28 May 2006 04:51:14 GMT

I hope you will join (joining flickr is free), and post birthday cakes of your (or your friends, relatives or found pics) past... vintage 1980s or earlier... this looks to be mighty entertaining. Or, just visit, and see lots of cakes!!!

http://www.flickr.com/groups/pastbirthdaycakes/

posted in Peccadillos of the Peckish - 0 replies

Spermies

davidvonshmavid — Sun, 23 Apr 2006 23:37:30 GMT

Ain't it cute what they come up with:
"The candy you love to swallow, a perfect gag gift! 3.5 ounce box of delicious long-tailed sperm shaped sugared gummy candy."
http://tribes.tribe.net/peccadillospeckish/photos/fc3c7597-ac20-48b0-a270-685207dd9406

That and other such items can be found here (along with Dicorice, Flick-a-Dick, Lips-Dick, etc) :
http://www.chocolatefantasies.com/penisfood.htm
http://chocolatefantasies.com/eroticladies.htm

posted in Peccadillos of the Peckish - 8 replies

Creampuffs

davidvonshmavid — Sat, 20 May 2006 20:34:19 GMT

Good? Bad? Depends on the creampuff? Please discuss.

posted in Peccadillos of the Peckish - 8 replies

Speaking of Pretzels...

davidvonshmavid — Sat, 20 May 2006 22:00:21 GMT

The missus and I were watching "Queen Christina" with Greta Garbo the other night and noticed a big pretzel sign hanging in front of a store. Apparently this was a bakery sign back in 16th century Sweden. The movie was swell, by the way...

See screenshot:
http://tribes.tribe.net/peccadillospeckish/photos/75a56ed3-d26f-4f94-b998-21fc8d61d468

posted in Peccadillos of the Peckish - 2 replies

Tough cookies

switchbladebutterfly — Wed, 26 Apr 2006 05:20:17 GMT

http://www.thesneeze.com/mt-archives/000513.php

posted in Peccadillos of the Peckish - 1 reply

Shigeki Come On!

davidvonshmavid — Mon, 24 Apr 2006 00:19:06 GMT

This site rules:
http://shigekix.com/

posted in Peccadillos of the Peckish - 4 replies

Cecil on ketchup

switchbladebutterfly — Mon, 24 Apr 2006 14:25:05 GMT

http://www.straightdope.com/classics/a3_095.html

posted in Peccadillos of the Peckish - 1 reply

If Roald Dahl were alive today...

jessie-lu — Tue, 18 Apr 2006 17:15:49 GMT

...and on Tribe, he would definitely be a member of Peccadillos (and an Ovaltiney, too). I finished reading "Charlie and the Great Glass Elevator" to Desmond last night and there is an interview with Dahl at the back of the book. Listen to this:

"In... seven years of this glorious and golden decade [the 1930s], all the great classic chocolates were invented: the Crunchie, the Whole Nut bar, the Mars bar, the Black Magic assortment, Tiffin, Caramello, Aero, Malteser, the Quality Street assortment, Kit Kat, Rolo, and Smarties. In music the equivalent would be the golden age when compositions by Bach and Mozart and Beethoven were given to us. In painting it was the equivalent of the Renaissance in Italian art and the advent of the Impressionists toward the end of the nineteenth century. In literature it was Tolstoy and Balzac and Dickens. I tell you, there has been nothing like it in the history of chocolate and there never will be."

Now *there* was a man who had a true appreciation of quality chocolates! If only we could find some of these... the Black Magic assortment sounds intriguing... and how about the Tiffin?

posted in Peccadillos of the Peckish - 7 replies

Flaming Desserts

davidvonshmavid — Wed, 19 Apr 2006 06:26:16 GMT

I can't remember the last time I had a flaming dessert. Which ones are good? Cherries Jubilee? Is Baked Alaska something that's served on fire, or is it just baked real quick-like?

posted in Peccadillos of the Peckish - 3 replies

And Speaking of OTTER POPS.......

confetta — Sun, 16 Apr 2006 05:43:17 GMT

How Stoopid Must the FLAVOR ICE COMPANY BE???

They coulduh made a FORTUNE off the likes of US if they had come out with Otter Pops CEREAL and Otter POPS POPS!

Sour Otter Pop Candy, Otter Pop Soda, Ice Cream, GUM, Chewable Vitamins, CRAYONS!

I swear Baron.......we should take over the Otter Pops LINE and make a MINT!

I KNOW we could really make it in the Candy business...
think of all the EXPERIENCE WE HAVE !

SheeeeeeeSH!

I not talking lame aSseauver priced chocolate dipped strawberries...

nuh uh.......

I mean THE REAL STUFF,

shock tarts zours uber sour stuff!

You KNOW *WE* are not the *ONLY* ones who wanted it hair-splittin sour as kids, and I am pretty sure there are other semi-grown ups (like us) that CRAVE the painfully sour.

We could *AT LEAST* get consultang jobs and proLLy score some cool snax.

yrz
~Confetta BLue

posted in Peccadillos of the Peckish - 2 replies

Have you seen this?

confetta — Sun, 16 Apr 2006 06:58:24 GMT

http://theimaginaryworld.com/prremiums1.html

http://theimaginaryworld.com/prremiums2.html

posted in Peccadillos of the Peckish - 2 replies

Which Otter Pop Are You?

davidvonshmavid — Sat, 15 Apr 2006 07:03:14 GMT

This is possibly the worst one of these quizzes I've ever seen, but it IS about Otter Pops:

http://quizilla.com/users/pinkpunk10/quizzes/Which%20otter%20pop%20are%20you!%20%5Bpics-personality%20test%5D

posted in Peccadillos of the Peckish - 7 replies

EASTER CANDY COUNTDOWN!!!!!!!!!

miamaybe — Sat, 01 Apr 2006 06:54:17 GMT

Okay the snack'nest holiday of the year is getting close. What say's the resurection of our lord better than a basket load of Cadbury Cream Eggs & Peeps?

I've already bought my Peep pack (and eaten 4 - which should do me till next year).
Oh the M&M peanutbutter speckled eggs are especially addictive. I bought a bag yesterday and its already gone.

Its also the time for the really 'good' candy like those See's butter creams eggs and ... well you tell me.

posted in Peccadillos of the Peckish - 5 replies

Glitterlimes

davidvonshmavid — Sun, 02 Apr 2006 06:24:31 GMT

Tonight Jessica and I met Debbie Tuch who makes jewelry and stuff out of pieces of fruit and candy. Check out her candy collection:
http://www.glitterlimes.com/candy/candy.html

Mia, you might find the Peeps pins interesting:
http://www.glitterlimes.com/candy/peep.html
(though colors may fade over time)

I'm considering the minty peppermint starlight ring:
http://www.glitterlimes.com/candy/minty.html

posted in Peccadillos of the Peckish - 7 replies

Ummm, anyone seen this before?

inkvision — Mon, 03 Apr 2006 15:54:34 GMT

http://www.flickr.com/photos/archiepix/65540059/in/set-1417038/

(British candy is strange)

posted in Peccadillos of the Peckish - 2 replies

World snacks I aint touching... no siree bob

Sat, 01 Apr 2006 22:29:07 GMT

A delicacy of Asia and especially the Philippines, a balut is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell.

For the complete story of Balut go here

http://en.wikipedia.org/wiki/Balut

what international snack wont be seeing your mouth?

posted in Peccadillos of the Peckish - 6 replies

Zours are Awesome!

davidvonshmavid — Tue, 21 Mar 2006 02:52:57 GMT

I just tried Zours for the first time. What a pleasant surprise! Perfect texture... super sour flavor... SUPER!!!!!!
(if you're in the mood for that sort of thing)

Learn more about Zours here:
http://www.zours.com

posted in Peccadillos of the Peckish - 2 replies

Speaking of dave's current avatar/icon

inkvision — Fri, 24 Mar 2006 19:47:43 GMT

Tribe has a competition to redesign the current "members" icon... I don't suppose they would go for david's excellent imbiber...

posted in Peccadillos of the Peckish - 10 replies

Stuckey's

davidvonshmavid — Tue, 21 Jun 2005 23:36:25 GMT

The mention of pecan pies reminded me of driving from California to the east coast in the family's Country Squire station wagon when I was 6. The most exciting roadside stops were Stuckey's stops.

Stuckey's had cheesy souvenirs (usually Indian-themed wallets and crap) and lots and lots of SNACKS.

A cola from the Stuckey's soda machine over crushed ice was the most refreshing thing in the world.

Oh yes, and FREE PECAN PIE when you filled your gas tank. I never liked pecan pie, though. It looked like dog-poo cluster to me.

I haven't been to a Stuckey's since I was 6, but apparently they still exist:
http://www.stuckeys.com/

posted in Peccadillos of the Peckish - 8 replies

St.Patrick snacks

miamaybe — Fri, 17 Mar 2006 09:42:45 GMT

would corned beef & cabage be a snack? lucky charms? there must be some others

this is odd:
http://www.luckycharms.millsberry.com/

posted in Peccadillos of the Peckish - 10 replies

Your Favorite Ice Cream Flavor?

Sat, 18 Mar 2006 21:31:27 GMT

Mine is Heavenly Hash: http://www.hphood.com/products/prodDetail.aspx?id=239

Sort of like Rocky Road, only better. It's not a premium brand, just the regular stuff. But I like it. You guys have this stuff in your neck of the woods? Or is it just a Hood Co./New England thing?

In any case, share your absolute favorite. If it's region specific, even better.

posted in Peccadillos of the Peckish - 10 replies

David's got Candy!!

inkvision — Mon, 30 Jan 2006 18:53:48 GMT

What a stash!

http://tribes.tribe.net/peccadillospeckish/photos/429825e6-ccb8-4058-86a0-d2e57ebba04c

posted in Peccadillos of the Peckish - 16 replies

Doughnut Burgers

davidvonshmavid — Sat, 11 Mar 2006 20:40:00 GMT

I've been hearing about this phenomenon lately: the donut burger. Take a glazed doughnut, slice it open like a bun, and put a burger in it.

There was a little blurb in the sports section of the newspaper this morning about the "Gateway Grizzlies of the Frontier League" near St. Louis" developing a ballpark burger which includes a "hamburger topped with sharp cheddar cheese and two slices of bacon all between a 'bun' made of a sliced Krispy Kreme ORiginal Glazed Doughnut."

Then there's the Luther Burger (not named after my wife's side f the family, fortunately):
http://www.snopes.com/food/origins/luther.asp

and the "Fat Kreme":
http://www.neonepiphany.com/blog/2003/04/06T235958

all essentially the same idea.

Would you try it?

posted in Peccadillos of the Peckish - 10 replies

energy drinks

Sat, 04 Mar 2006 12:36:19 GMT

Red Bull is the old standby, of course. And I DO like the stuff. But most of the other stuff tastes just like Red Bull. Brands like Max Velocity & Rock Star. I guess because of taurine being the main ingredient. I've tried some of the energy drinks like Amp that Coca-Cola & Pepsi put out, but none of them are very good. And some are downright gross.

What are your favorites? Anything unique-tasting out there? How's that Sobe stuff, anyway?

posted in Peccadillos of the Peckish - 12 replies

Peel that spud!

switchbladebutterfly — Fri, 10 Mar 2006 22:18:25 GMT

Hey, this was educational for me: http://www.zonalibre.org/blog/roge/archives/090899.html

posted in Peccadillos of the Peckish - 3 replies

Sweet snack

switchbladebutterfly — Fri, 10 Mar 2006 21:25:27 GMT

Mmm... that slightly anise-flavored biscotti leftover from Christmas really perked up nicely when I nuked it with some dark chocolate on it!

posted in Peccadillos of the Peckish - 2 replies

Ice cream

switchbladebutterfly — Sun, 05 Mar 2006 16:14:47 GMT

I don't know if it's just because the prospect is so (comparatively) far away or what, but ever since I decided the other day that I want ice cream, I *really* want some damn ice cream!

- I'm not usually really an "ice cream person" all thaqt much- if it's around I'll probably have some, but I don't tend to just *want* it- so, weird!

posted in Peccadillos of the Peckish - 9 replies