Anti-Canadian Content (Laughing With Us, Not At Us) Pt. 5

[Daniel E.]

It totally lacks the cream part (I won’t even mention the taste comparison part)

Really? The Blizzards tasted so good that I felt guilty! At least in Florida they were great. We would go only like twice a year though because of the calories, so we would wait for coupons. Last year, I just got smoothies and their frozen coffee drink.

 

[David Baxter PhD]

I agree, Daniel. I don't know if that ice milk thing is universal. I wouldn't have thought so.

 

[Daniel E.]

And one of my happy "flashback" childhood memories is having a banana split from Dairy Queen.



Anyway, now I am going to have to re-subscribe to their blizzard e-mail coupons

 

[GaryQ]

I like how you guys always google to come up with funny stuff or facts but not for answers to questions you have.

so here’s a screen shot from my phone regarding the question of ice milk not cream.

also that banana split is tasty because there’s flavor stuffed all around the frozen milk. Stop by a real I e cream shop and taste a real one. You be quite surprised at the difference

 

[David Baxter PhD]

That is soft serve, @GaryQ. No soft serve "ice cream" is actually ice cream. Ice cream wouldn't flow like that.

And even if it is ice milk, it still tastes great so who cares?

@Daniel those banana splits were always my favorites too.

 

[David Baxter PhD]

Also @GaryQ:

Frequently Asked Questions - Dairy Queen

Technically, our soft serve does not qualify to be called ice cream. To be categorized as ice cream, the minimum butterfat content must be ten percent, and our soft serve has only five percent butterfat content. While our soft serve product used to be categorized as “ice milk,” the Food and Drug Administration (FDA) eliminated this category of product to allow companies the ability to market frozen dairy products as “reduced-fat,” “light,” and “low-fat” ice cream.

DQ^® soft serve fits into the “reduced-fat” ice cream category and our shake mix qualifies as “low-fat” ice cream. But, even though our soft serve may have been categorized differently in the past, our recipe has not changed. DQ soft serve contains 5% butterfat, which is not the same as 95% fat-free.

Note that so-called whole milk is 3.5% butterfat.

Understanding Different Kinds of Milk and Cream

The distinctions between different kinds of milk and cream labels can be confusing. They all begin with whole milk, which consists of three components: water, milk solids, and butterfat. If you allow unpasteurized milk to stand, it separates into cream (mostly butterfat) and skim milk (mostly water).

It's All About the Butterfat
Butterfat is the key to understanding different kinds of milk and cream. Whole milk contains 3.5 percent butterfat, by removing butterfat by degrees you get the different percentages:

• Whole milk with 3.5 percent butterfat
• 2 percent low-fat milk with 2 percent butterfat
• 1 percent low-fat milk with 1 percent butterfat
• Skim milk with less than 0.5 percent butterfat.

If you go in the other direction by starting with the cream and concentrating the butterfat by reducing the water content, then you the various percentages of cream and their designations:

• Light cream with around 20 percent butterfat
• Whipping cream with around 35 percent butterfat
• Heavy cream or heavy whipping cream with around 38 percent butterfat

If you keep reducing the water, you get butter, which must by law be 80 percent butterfat.

Half-and-half is a combination of half whole milk and half light cream with about 12 percent butterfat. In the U.K. it might be referred to as "light cream" or "half cream." You might encounter fat-free half-and-half but be warned that it is made from skim milk, corn syrup, and a thickener and may not perform well in recipes. It is perhaps best used in coffee.

Evaporated and Condensed Milk
Evaporated milk and sweetened condensed milk are canned milk products that can be somewhat confusing. Evaporated milk is shelf-stable milk from which about 60 percent of the water has been removed. It might also be called "canned milk" because it is sold in cans. It was a popular milk choice in the early 1900s because of its shelf life. It was the base for infant formulas and was often used as a substitute for fresh milk and cream.

Evaporated milk comes in regular, low-fat, and fat-free (or skimmed) varieties. If you substitute evaporated milk for regular milk in a recipe, it will be richer and creamier. You can dilute the evaporated milk 1-to-1 to equal the creaminess of whole milk.

Sweetened condensed milk is also canned shelf-stable milk. The difference between evaporated milk and sweetened condensed milk is the sugar. A significant amount of sugar is added to the sweetened condensed milk, which makes it an essential ingredient in many candies and baked goods. The sugar also gives it a longer shelf life.

Most North Americans really shouldn't be eating high butterfat product anyway, at least not more than occasionally or in small quantities, for a variety of health reasons.

 

[David Baxter PhD]

For other Dairy Queen menu items, see Nutrition - Dairy Queen

 

[GaryQ]

:rofl: Yo! Pappy! Don’t get your underwear in a bunch it’s harder on the arteries than good old cow milk fat

and everything at DQ is made with soft serve lol

 

[David Baxter PhD]

:rofl: Yo! Pappy! Don’t get your underwear in a bunch it’s harder on the arteries than good old cow milk fat

and everything at DQ is made with soft serve lol

First, just because I am disagreeing with someone or clarifying something another person has said doesn't mean I'm getting my "underwear in a bunch".

Second, I'm not debating that DQ uses so-called soft-serve ice cream - I thought that was evident in the quote above. I'm explaining that soft-server ice cream has lower fat than ice cream no matter where you go. It has to be that way to flow through the serving machines. And judging by the popularity of soft serve, it appears that a lot of people like it that way.

Certain other ice cream vendors use ice cream, like Baskin-Robbins, use regular higher-fat real ice cream, as far as I know. I like those too on occasion.

The truth is that I don't eat a whole lot of ice cream of any form on a regular basis, whether it's from DQ or Baskin-Robbins or anywhere else. But it is nice once in a while.

 

[GaryQ]

I was just trolling for fun
Truth is I haven’t had ice cream (or ice milk) either in years but that banana split picture gave me a craving for a pail of real chocolate ice cream... think I have a bit of room in the freezer to hold one for a couple hours between bowls.

 

[David Baxter PhD]

That picture gave me a craving for a DQ banana split.

 

[Daniel E.]

Hipster order at DQ:

Banana split without ice cream

Bottled water

Bunless Bacon Cheese Grillburger

 

[David Baxter PhD]

 

[David Baxter PhD]

@GaryQ

 

[David Baxter PhD]

@GaryQ

 

[Daniel E.]

 

[Daniel E.]

 

[Daniel E.]

 

[Daniel E.]

 

[Daniel E.]

Contribution from @GaryQ.

In Quebec pickled eggs, pork tongues (to die for) and sausages were tavern food. You ate them while getting pickled.