41–50 of 76 posts
On the European side of the pond, single packaged industrial ice cream is also gone to shit. A Magnum or Cornetto used to be a well sized very tasty snack. In Italy the "cucciolone" (an ice cream sandwich) was literally marketed as being "10 bites". All of those are now tiny bland things that nobody should buy. The Magnum Company (neé Algida/Walls/etc) is a fucking disaster and everybody should stop buying their prod…
We have a milk cow. We prep our ice cream from scratch in about 5 minutes: two cups of raw milk, 1/4 cup maple syrup, 1t-1T vanilla, 1/4t salt, and 6-8 raw egg yolks. Blend everything in a quart jar with an immersion blender and pour into a Cuisinart ice cream maker. AFAIK, you literally cannot buy anything close to this good. As a small farmer, I have nothing good to say about the USDA or FDA. I would rant further,…
edit: also if i'm looking at the website correctly, it looks like both the "ice cream" version and the "frozen dairy desert" version are the same price ($6.99):
- https://www.fairwaymarket.com/sm/planning/rsid/4000/product/...
- https://www.fairwaymarket.com/sm/planning/rsid/4000/product/...
There is no direction of travel for them other than the nirvana of selling you nothing for something.
Competition obviously seems not to have fixed that. Food standards seemingly don't quite do it yet.
I wonder what we could do to them to take the pressure off somehow?
> Perfect for feeding 20 hungry four-year-olds who wouldn’t know the difference. But few adults were fooled Setting aside the fact this was written by an LLM, I think this line of thought (which wasn't invented by the LLM, I mean it's something people actually think) is the very origin of this problem. The 4 year olds don't know better, but it's because they are learning what ice cream (and everything) is. And if you…
Why was this written by a LLM?
The USA is poor now. The problem is not that companies are enshittifying ice-cream. The problem is that people are so poor that enshttified ice-cream is all they can afford.
> Perfect for feeding 20 hungry four-year-olds who wouldn’t know the difference. But few adults were fooled Setting aside the fact this was written by an LLM, I think this line of thought (which wasn't invented by the LLM, I mean it's something people actually think) is the very origin of this problem. The 4 year olds don't know better, but it's because they are learning what ice cream (and everything) is. And if you…
Hyperbole aside they created a new product category which has less milk fat, and adds more air and gum/gelatin.
It tastes similar to ice cream at half the calories, not so insignificant in a world where obesity is the #1 public health crisis.
Their labeling is technically compliant with regulations but converting classic ice cream brands into these "ice milk desserts" was unpleasantly sneaky of them.
Are we 100% sure all the consumers eating these desserts have been fooled? We're sure no one's choosing them because they're lower calorie, lower fat, lower price, tastes good enough etc.?
If it tasted good, a dessert that's 99% air and ice would be a public health win would it not? That's pretty much what bingsu is, I don't care for it, but many people love it.
Haagen-Dazs is still there on the shelves and still good ice cream.
I don't know, I think the outrage is a little overblown. "Tastes better but is twice the calories" is a very significant consumer choice. I bet many will say they want the "real" stuff, but when it comes to purchasing decisions, buy the "fake" stuff more often.
There may be better windmills to tilt at than lecturing people on which type of milk dessert is the right choice. The brand shenanigans aside maybe we are in a better position having both options on the shelves.
We have a milk cow. We prep our ice cream from scratch in about 5 minutes: two cups of raw milk, 1/4 cup maple syrup, 1t-1T vanilla, 1/4t salt, and 6-8 raw egg yolks. Blend everything in a quart jar with an immersion blender and pour into a Cuisinart ice cream maker. AFAIK, you literally cannot buy anything close to this good. As a small farmer, I have nothing good to say about the USDA or FDA. I would rant further,…
What will you do for ice cream then?
> Perfect for feeding 20 hungry four-year-olds who wouldn’t know the difference. But few adults were fooled Setting aside the fact this was written by an LLM, I think this line of thought (which wasn't invented by the LLM, I mean it's something people actually think) is the very origin of this problem. The 4 year olds don't know better, but it's because they are learning what ice cream (and everything) is. And if you…
Far be it from me to defend Big Food, but let's play devil's advocate for a moment, just facts with no LLM slop. Hyperbole aside they created a new product category which has less milk fat, and adds more air and gum/gelatin. It tastes similar to ice cream at half the calories, not so insignificant in a world where obesity is the #1 public health crisis. Their labeling is technically compliant with regulations but con…
The software analog is like a certain Italian company that buys SaaS companies and waters down the initial product, firing then very ingredients that made the product good in the first place in an effort to:
- extract maximum profit
- ride the coattails of trust a brand has garnered.
I won’t speak to the odd coincidence of their name and its relation to ice cream.
Some people aren’t buying icecream to lose weight. That’s not their purpose. It’s to indulge and enjoy artisanal foods where the purpose was high quality not high margins.
Of course I don’t buy that icecream much anymore - I just buy Andies custard by the quart.
> Perfect for feeding 20 hungry four-year-olds who wouldn’t know the difference. But few adults were fooled Setting aside the fact this was written by an LLM, I think this line of thought (which wasn't invented by the LLM, I mean it's something people actually think) is the very origin of this problem. The 4 year olds don't know better, but it's because they are learning what ice cream (and everything) is. And if you…
Why was this written by a LLM?