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All my life I have heard people rave about this "brand" of frozen milky goodness, but never have I bothered to sample it. Various things kept me away: finances, the small portion sizes, dedication to locally hand-crafted creameries. Today I thought "Why not, why not try a B&J rather than Haagen-Daaz or Bryers?"  So I did, I bought some "Chocolate Therapy" as a reward for a ridiculous two weeks, and I was...thoroughly disappointed. Hard, chewy, perhaps slightly stale? Mouthfeel and consistence similar to a fudgesicle rather than the creamy delight I'd been promised my whole adult life. As a man who once spent an entire summer eating a carton of ice-cream a day as his sole sustenance, I do consider myself somewhat of a connoisseur. Goons, have I been sold a lie? Is this brand of iced milk product entirely overrated?
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Jan 5, 2020 00:38
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| # ? May 18, 2024 12:13 |
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It was a pretty revolutionary product for his time but the market for high quality "premium" style ice cream is now saturated 35 years later, op.
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Jan 5, 2020 00:42
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Whenever I want to feel good about eating an entire tub of icecream, I reach for my BJs Just kidding what kind've adult male eats an entire loving tub of goddamn icecream the gently caress.
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Jan 5, 2020 00:46
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tillamook > ben & jerries
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Jan 5, 2020 00:47
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i refuses to eat B&J because they seem wholly incapable of making an ice cream flavour that isn’t obnoxiously weird or ~random~
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Jan 5, 2020 00:50
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Who knew mass market store-bought ice cream available in every supermarket in America would be garbage?
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Jan 5, 2020 00:51
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Mnoba posted:tillamook > ben & jerries I look forward to my upcoming 8 weeks in Portland and enjoying this delicacy shortly before the nuclear fires consume us all. Motherfucker posted:Just kidding what kind've adult male eats an entire loving tub of goddamn icecream the gently caress. <----- This guy. Sometimes with a whole pie on the side. 
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Jan 5, 2020 00:53
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Rime posted:<----- This guy. Sometimes with a whole pie on the side. You fat bastard.
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Jan 5, 2020 00:56
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terminal chillness posted:It was a pretty revolutionary product for his time but the market for high quality "premium" style ice cream is now saturated 35 years later, op. it's this that said, cherry garcia is still pretty good.
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Jan 5, 2020 00:57
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https://forums.somethingawful.com/showthread.php?threadid=3902429&perpage=40&pagenumber=5 There’s already a thread for this 
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Jan 5, 2020 00:58
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Unilever bought them and now it has stabilizers. (which does make it easier to scope but I suspect it doesn't taste the same as it use to) I actually don't know when the change happened. Well that and I no longer can get the Cotton Candy flavor which is a bummer.
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Jan 5, 2020 00:59
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Motherfucker posted:You fat bastard. Fast metabolisms, brosifacalafradgalisticexpialadotiousdude. AOCs Pink Pearl posted:https://forums.somethingawful.com/showthread.php?threadid=3902429&perpage=40&pagenumber=5 This's what I get for not forums searching a consumer food product before starting a thread. 
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Jan 5, 2020 01:12
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Rime posted:I look forward to my upcoming 8 weeks in Portland and enjoying this delicacy shortly before the nuclear fires consume us all. Umpqua is fantastic too.
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Jan 5, 2020 01:25
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No its good, sorry
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Jan 5, 2020 01:29
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Mnoba posted:tillamook > ben & jerries tillamook is absolutely my favorite and the best store-bought ice cream can't go wrong with their marionberry pie or huckleberry, tho the huckleberry one seems to be discontinued.
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Jan 5, 2020 01:29
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but yeah B&J really kinda sucks, the one guy who said it was good 35 years ago is probably right. i think the only flavor i've liked is the blueberry lemon cheesecake one
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Jan 5, 2020 01:30
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Xaris posted:but yeah B&J really kinda sucks, the one guy who said it was good 35 years ago is probably right. i think the only flavor i've liked is the blueberry lemon cheesecake one Call me old fashioned but I just want a nice chocolate creme, maybe a maple nut if you get my drift. 
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Jan 5, 2020 01:32
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im the mouthfeel in the op
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Jan 5, 2020 01:37
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They used to have a creme brûlée flavor. It was hella good.
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Jan 5, 2020 01:37
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they don't make vanilla heath bar crunch any more  but yes now that there are other good options they're not as special as they were. still not bad though
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Jan 5, 2020 01:39
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Just once I always wanted to see Ben successfully catch and eat Jerry
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Jan 5, 2020 01:44
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Ben and Jerry's is trash. Hagen Daz is where it's at!
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Jan 5, 2020 01:45
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Olympic Mountain is actually the best. Don't think I can get it in Portland.
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Jan 5, 2020 01:54
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There used to be this amazing brand called 2nd street creamery that made some of the best drat pints of ice cream I have every had, but they got bought out by blue bunny 
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Jan 5, 2020 01:54
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ben & jerrys is ok. americone dream is insanely good though and more ice cream flavors need crushed up sugar cones in them
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Jan 5, 2020 01:57
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Since this topic was done to death a month ago, this is now an artisnal churned butter thread. Small batch butter: Hot or Not?
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Jan 5, 2020 02:00
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Rime posted:Since this topic was done to death a month ago, this is now an artisnal churned butter thread. My dad is obsessed with that stuff. Doesn't get it often though. I guess he likes to keep it as a special treat.
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Jan 5, 2020 02:06
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finishing off my pint of tillamook mudslide after chili and beer, i blame you goons for this
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Jan 5, 2020 02:06
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I read a 2500 word article about some gal in Vermont who makes the best butter in America, only for sale once a year and is yellow as snow pissed in by the chronically dehydrated and then kissed by the sun. Sounded delicious, anything comparable on the west coast?
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Jan 5, 2020 02:17
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It is so simple to make your own ice cream, but who has the time, right? That said, anything with chunks of fruite and nuts is fine by me.
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Jan 5, 2020 02:55
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had some pistachio ben & jerries and loved it love my pisstachio bjs
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Jan 5, 2020 02:58
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Rime posted:I read a 2500 word article about some gal in Vermont who makes the best butter in America, only for sale once a year and is yellow as snow pissed in by the chronically dehydrated and then kissed by the sun. Honestly stuff like this probably isn't really much better than whatever high end stuff you could find anywhere and the only reason anyone cares/hypes it up is because of the inherent exclusivity that makes writing about it something someone will pay them to do. These people consistently fail any blind testing over quality for basically any product imaginable. It's expectations and placebo all the way down.
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Jan 5, 2020 03:05
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Mnoba posted:tillamook > ben & jerries Suck on that least coast.
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Jan 5, 2020 03:05
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Duck and Cover posted:Unilever bought them and now it has stabilizers. This, OP. if you want ice cream that is worth eating, make it yourself. Otherwise you may as well be chugging whipping cream out of the carton while eating spoonfuls of sugar
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Jan 5, 2020 03:06
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oatmeal cookie chunk
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Jan 5, 2020 03:13
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Tillamook is the good poo poo. For the smaller sizes, I like Talenti gelato a lot, especially the layered ones. I used to make my own ice cream a lot, it was pretty easy and you could make weird flavors. But i guess I got rid of my ice cream maker during a move or something because I don't have it anymore.
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Jan 5, 2020 03:14
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how many Jerries?
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Jan 5, 2020 03:16
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ArbitraryC posted:Honestly stuff like this probably isn't really much better than whatever high end stuff you could find anywhere and the only reason anyone cares/hypes it up is because of the inherent exclusivity that makes writing about it something someone will pay them to do. Is the World’s Best Butter Worth 50 Dollars a Pound? "The slightly sour bread was the foil for the Platonic butter of my memories that opened with bright, creamy sweetness and, after a tangy sour note, faded in a long, lightly nutty finish. The mouthfeel was firm and unctuous but never greasy. " "Then, several years ago, while in Reims, I tasted a butter that obliterated the memory of the very worthwhile Champagnes on the table. It was made by Jean-Yves Bordier in Brittany, and was not imported to the United States. But the experience of Bordier stayed with me. In time, it ignited a determination to recapture the taste I remembered. " "First, I visited New York's Russian-Jewish enclave, Brighton Beach, for several specimens made in the land of my birth. I found them in a store with smooth jazz on the speakers and the delightful name of Gourmanoff. Unfortunately, these items turned out to be mixtures of butter and vegetable oil with the texture of margarine. Premium and imported brands from the grocery store didn't approach the experience I remembered either. Most tasted waxy, grainy, or dull, with no discernible finish. " "Certainly the best cultured butters (sometimes labeled "European-style") possess a subtle tangy note that can add complexity, but the process does not assure a superior product. Some of the butters I enjoyed most happened to be of the uncultured, or the "sweet cream," variety. " "Then there is the dilemma of salting. There are partisans on both sides; a lack of consensus exists even among the butter illuminati. Diane St. Clair doesn't make a salted variety. "I believe that the flavor shines through better without salt," she said. Grant Harrington of Ampersand Butter Culture in Oxfordshire, who furnishes some of London's top restaurants, considers the pink Himalayan salt he uses to be essential. " "Harrington believes the key to a great butter lies in extreme culturing. “By fermenting the cream with a specific lactic bacteria that produces a blend of butyric acid and diacetyl—flavors our brains associate with butter—I aim to make it taste as buttery as possible," he said. He sources the bacteria from a lab in Scandinavia and ferments his cream for nearly a week. " "I'm happy to report that the diminutive brick in the plain paper wrapper tasted as breathtaking as I remembered—a vast array of flavors and aromas blended into a seamless whole in the manner of a well-aged burgundy. After churning, Bordier's butter is kneaded in a 19th-century metal-and-teak contraption called a malaxeur (massager); this unusual extra step is the reason for its mouthfeel, as silky as foie gras. And then there's Bordier's uncommon balance of elegance and richness. No wonder the French phrase for making a prosperous living is faire son beurre. " I dunno, goons, butter sounds like srs bznsssss 
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Jan 5, 2020 03:20
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Zeluth posted:It is so simple to make your own ice cream, but who has the time, right? That said, anything with chunks of fruite and nuts is fine by me. Opposite. I don't want to crank an ice cream maker for hours. That said, if you're at a B&J stand, it's pretty good, but you can easily nowadays get good oce cream and just rear end your own crap to it if you're home.
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Jan 5, 2020 03:21
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| # ? May 18, 2024 12:13 |
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Has anyone ever seen fig icecream? I bet it'd be nice.
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Jan 5, 2020 03:22
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