Quebec-style "BBQ" sauce (St Hugert or Chalet versions)
SaPeIsMa
Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and the St
Hubert BBQ chain.
I have been trying to find a recipe for their BBQ sauces
It should be noted that these sauces are nothing like the US BBQ sauces
since they do NOT use a tomato base for them
They are really a light-brown, peppery/savory sauce
The St Hubert sauce can be bought in ready-mix packets.
But I would like to learn to make my own from scratch
Steve Pope
>I have been trying to find a recipe for their BBQ sauces
>It should be noted that these sauces are nothing like the US BBQ sauces
>since they do NOT use a tomato base for them
>They are really a light-brown, peppery/savory sauce
Are they in the direction of a gravy?
Steve
__ Stu __
wrote:
-->SaPeIsMa <SaPe...@HotMail.com> wrote:
-->
-->>I have been trying to find a recipe for their BBQ sauces
-->>It should be noted that these sauces are nothing like the US BBQ sauces
-->>since they do NOT use a tomato base for them
-->>They are really a light-brown, peppery/savory sauce
-->
-->Are they in the direction of a gravy?
-->
-->Steve
Velout� sauce
If you'd like a poutine sauce where you have a little more control over what
comes out, here's a basic sauce which you can use as a base. While you could
use it for a poutine sauce as described, you should at least add salt and
pepper to taste.
1 quart stock: chicken or veal
2 ounces flour
2 ounces butter or oil
Bring the stock to a boil in a saucepan.
Combine the fat and flour, cook over high heat, stirring until you have a pale
roux (2-3 minutes).
Whip the roux into the stock. Simmer (30-40 min), skimming the surface every
5-10 minutes. Strain the sauce through a chinois or strainer lined with
cheesecloth. Salt and pepper to taste.
The above is the recipe for the Velout� sauce, which is the base for the
poutine sauce. To make it into a poutine sauce, reduce it by a factor of 2-4
over medium heat. You can also try one of the following modifications:
Modifications :
Add 2 Tsp of pepper to the roux before adding to the stock, for an
extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in bulk)
is preferred by classicists.
Add 2 Tsp of fresh ground green peppercorns to the stock while reducing.
Prior to adding the stock, dice 1 small sweet onion into the saucepan, add 2
TBsps of balsamic vinegar, and reduce.
Enjoy
SaPeIsMa
"Steve Pope" <spo...@speedymail.org> wrote in message
news:hers9q$rek$2...@blue.rahul.net...
I have no idea what you mean by that
But I do know that the sauce is made separate from the process of roasting
the chicken
SaPeIsMa
"__ Stu __" <f...@foodforu.ca> wrote in message
news:p5c3h5t22jl5jr0rv...@4ax.com...
> -->SaPeIsMa <SaPe...@HotMail.com> wrote:
>
> I have been trying to find a recipe for their BBQ sauces
> It should be noted that these sauces are nothing like the US BBQ sauces
> since they do NOT use a tomato base for them
> They are really a light-brown, peppery/savory sauce
>
>
Thanks
I will try this and compare when I use up my last packets of St Hubert BBQ
sauce, that I bought on my last trip to Montreal
I was hoping to come up with a dry mix where you only need to add water and
bring to a boil.
But I guess that's for later.
jt august
"SaPeIsMa" <SaPe...@HotMail.com> wrote:
> In Monteral, there are 2 chicken BBQ restaurants worth a detour
> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and the St
> Hubert BBQ chain.
>
> I have been trying to find a recipe for their BBQ sauces
> It should be noted that these sauces are nothing like the US BBQ sauces
> since they do NOT use a tomato base for them
> They are really a light-brown, peppery/savory sauce
OK, I got curious, so I did some google hunting, and found the St.
Huberts web site with menus. From their menu:
Ribs
Generously basted with you choice
of sauce:
The ST-HUBERT
SPICY TOMATO FLAVOUR
The SOUTHWEST
SMOKEY CARAMEL FLAVOUR
So, from my Missouri perspective, I am no only confused but intrigued.
Can you tell me which of these sauces you are pursuing and perhaps a
little more on the sauce itself?
jt
Michel Boucher
news:starsabre-3E50C...@aries.ka.weretis.net:
>> In Monteral, there are 2 chicken BBQ restaurants worth a detour
>> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and
>> the St Hubert BBQ chain.
Swiss Chalet / Chalet suisse is not a Montr�al restaurant. The first Swiss
Chalet was located on the corner of Bloor and Bedford in Toronto and opened
its doors in 1954. They have branches all over Eastern Canada but they are
a poor cousin to St-Hubert in terms of market penetration.
Les rotisseries St-Hubert grew out of a single restaurant in Montr�al which
was located, no surprise there, on rue St-Hubert and which opened its doors
on 1951-09-25. When we drove in to Montr�al we would hear their goofy
radio ad which promoted their home delivery and went thus:
Drindrindrin Que d�sirez-vous?
Poutpoutpout St-Hubert Barbecue
(Don't try translating this without an adult present)
Ah, the advantage of having lived through interesting times ;-)
It is principally a Qu�bec firm (with branches in Ontario and New Brunswick
where francophones live). It is now directed by the Groupe St-Hubert that
also oversees the production of their line of food products which are sold
in grocery stores. St-Hubert is a success story in the chain restaurant
world.
St-Hubert sauce is available in cans in most Qu�bec grocery stores.
--
�Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative.�
-John Stuart Mill
Dave Smith
> It is principally a Qu�bec firm (with branches in Ontario and New Brunswick
> where francophones live). It is now directed by the Groupe St-Hubert that
> also oversees the production of their line of food products which are sold
> in grocery stores. St-Hubert is a success story in the chain restaurant
> world.
>
> St-Hubert sauce is available in cans in most Qu�bec grocery stores.
>
There was a St.Hubert outlet in St.Catharines for a short time. I was
sad to see that it closed down in less than a year. I always thought
their chicken was great.
bbdimples
wrote:
You'll find just what you're looking for here:
https://www.grocerycheckout.com/default.aspx?CategoryID=1197
bbdimples
SaPeIsMa
"jt august" <star...@sbcglobal.net> wrote in message
news:starsabre-3E50C...@aries.ka.weretis.net...
Neither
The above seem to be recent additions since they started doing BBQ ribs
When I first encountered St Hubert, they were doing chickent ONLY
The St Hubert BBQ sauce is a light brown, nearly translucent
If memory serves, there should not be even a hint of tomato in it.
I found this
http://www.st-hubert.com/EN/Home
The images rotate to one with chicken, fries,coleslaw, bun and the sauce
in a white styrofoam container. That is their standard/traditional roast
chicken dish.
http://www.st-hubert.com/pasth.com/en/details/st-hubert/frame_st-hubert.shtml
(The first 2 are the ones that interest me)
More info in St Hubert
http://en.wikipedia.org/wiki/St-Hubert
SaPeIsMa
"Michel Boucher" <Alsa...@g.mail.com> wrote in message
news:Xns9CD2677DA7CC...@216.196.97.131...
> jt august <star...@sbcglobal.net> wrote in
> news:starsabre-3E50C...@aries.ka.weretis.net:
>
>>> In Monteral, there are 2 chicken BBQ restaurants worth a detour
>>> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and
>>> the St Hubert BBQ chain.
>
> Swiss Chalet / Chalet suisse is not a Montr�al restaurant. The first
> Swiss
> Chalet was located on the corner of Bloor and Bedford in Toronto and
> opened
> its doors in 1954. They have branches all over Eastern Canada but they
> are
> a poor cousin to St-Hubert in terms of market penetration.
>
But I'm not talking about the Swiss Chalet Chain.
I'm talking about a restaurant called Chalet BBQ which has nothing to do
with Swiss Chalet.
http://www.chaletbbq.com/
> Les rotisseries St-Hubert grew out of a single restaurant in Montr�al
> which
> was located, no surprise there, on rue St-Hubert and which opened its
> doors
> on 1951-09-25. When we drove in to Montr�al we would hear their goofy
> radio ad which promoted their home delivery and went thus:
>
> Drindrindrin Que d�sirez-vous?
> Poutpoutpout St-Hubert Barbecue
>
> (Don't try translating this without an adult present)
>
It's
Ring, Ring Ring, What do you desire
Cluck, Cluck, Cluck, St Hubert BBQ
It works in French because the Onomatopeia are part of the French vocabulary
of Quebec.
Although it's quite possible that those ads created the onomatopeia 50
odd years ago..
:-))
> Ah, the advantage of having lived through interesting times ;-)
>
> It is principally a Qu�bec firm (with branches in Ontario and New
> Brunswick
> where francophones live). It is now directed by the Groupe St-Hubert that
> also oversees the production of their line of food products which are sold
> in grocery stores. St-Hubert is a success story in the chain restaurant
> world.
>
> St-Hubert sauce is available in cans in most Qu�bec grocery stores.
>
Trouble is that I'm more than 1200 miles (as the crow flies) from Quebec
My supply of powdered sauce is running out, and I would like to see if
someone has come up with a recipe for it.
(Reverse engineering a recipe is not one of my skills.)
Michel Boucher
_WnZ2dnUV...@posted.cpinternet:
> But I'm not talking about the Swiss Chalet Chain.
> I'm talking about a restaurant called Chalet BBQ which has nothing to do
> with Swiss Chalet.
> http://www.chaletbbq.com/
Ok, not one I am familiar with, but then again I am not a roasted chicken
connoisseur.
Michel Boucher
news:goydndmh-dRlP7_W...@posted.cpinternet:
> It's
> Ring, Ring Ring, What do you desire
> Cluck, Cluck, Cluck, St Hubert BBQ
> It works in French because the Onomatopeia are part of the French
> vocabulary of Quebec.
Wow...something works in French because the words are in French? How is
that possible? :-)
SaPeIsMa
> "SaPeIsMa" <SaPe...@HotMail.com> wrote in news:goydndmh-dRlP7
> _WnZ2dnUV...@posted.cpinternet:
>
>> But I'm not talking about the Swiss Chalet Chain.
>> I'm talking about a restaurant called Chalet BBQ which has nothing to do
>> with Swiss Chalet.
>> http://www.chaletbbq.com/
>
> Ok, not one I am familiar with, but then again I am not a roasted chicken
> connoisseur.
>
Well, if ever you go to Montreal, plan a pilgrimage.
And call ahead to find out how long the queue is.
SaPeIsMa
> "SaPeIsMa" <SaPe...@HotMail.com> wrote in
> news:goydndmh-dRlP7_W...@posted.cpinternet:
>
>> It's
>> Ring, Ring Ring, What do you desire
>> Cluck, Cluck, Cluck, St Hubert BBQ
>> It works in French because the Onomatopeia are part of the French
>> vocabulary of Quebec.
>
> Wow...something works in French because the words are in French? How is
> that possible? :-)
>
Are we being a tad sarcastic ?
-b
For people who speak multiple languages, it's fun to come across the
different onomatopeia used for the same sound.
Michel Boucher
TIGkNLvWnZ2d...@posted.cpinternet:
>>> It's
>>> Ring, Ring Ring, What do you desire
>>> Cluck, Cluck, Cluck, St Hubert BBQ
>>> It works in French because the Onomatopeia are part of the French
>>> vocabulary of Quebec.
>>
>> Wow...something works in French because the words are in French? How is
>> that possible? :-)
>
> Are we being a tad sarcastic ?
What? It's not obvious?? :-)
> For people who speak multiple languages, it's fun to come across the
> different onomatopeia used for the same sound.
Fun...well, I have different ways of having fun...onomatopaieas are not one
of them, but hey, whatever floats yer boat.
Michel Boucher
news:6KWdnVp-TIGlNLvW...@posted.cpinternet:
>>> But I'm not talking about the Swiss Chalet Chain.
>>> I'm talking about a restaurant called Chalet BBQ which has nothing
>>> to do with Swiss Chalet.
>>> http://www.chaletbbq.com/
>>
>> Ok, not one I am familiar with, but then again I am not a roasted
>> chicken connoisseur.
>>
>
> Well, if ever you go to Montreal, plan a pilgrimage.
> And call ahead to find out how long the queue is.
I got to Montr�al about four to six times a year but usually for family
functions. Not a lot of leeway to sample the local poultry palaces.
Saint-Hub' on the other hand has outlets here in the Outaouais.
SaPeIsMa
> "SaPeIsMa" <SaPe...@HotMail.com> wrote in
> news:6KWdnVp-TIGlNLvW...@posted.cpinternet:
>
>>>> But I'm not talking about the Swiss Chalet Chain.
>>>> I'm talking about a restaurant called Chalet BBQ which has nothing
>>>> to do with Swiss Chalet.
>>>> http://www.chaletbbq.com/
>>>
>>> Ok, not one I am familiar with, but then again I am not a roasted
>>> chicken connoisseur.
>>>
>>
>> Well, if ever you go to Montreal, plan a pilgrimage.
>> And call ahead to find out how long the queue is.
>
> I got to Montr�al about four to six times a year but usually for family
> functions. Not a lot of leeway to sample the local poultry palaces.
> Saint-Hub' on the other hand has outlets here in the Outaouais.
>
Pilgrimages means taking the family too...
;-)
Michel Boucher
news:3cSdnWisEMCAz7HW...@posted.cpinternet:
>> I got to Montr�al about four to six times a year but usually for family
>> functions. Not a lot of leeway to sample the local poultry palaces.
>> Saint-Hub' on the other hand has outlets here in the Outaouais.
>
> Pilgrimages means taking the family too...;-)
No, you misunderstood. I have family there. When I go it is for a
function which is organized by uncles, aunts and cousins and, so far (and
by that I mean for the last 62 years), restaurant chicken has never been on
the menu.
And to use a time-honoured Montr�al complaint: C� bin loin, ��...faut
prendre le m�tro...
rayla...@gmail.com
h92...@yahoo.com
jmcquown
> On Sunday, November 29, 2009 at 7:10:22 AM UTC-8, Michel Boucher wrote:
>> jt august <star...@sbcglobal.net> wrote in
>> news:starsabre-3E50C...@aries.ka.weretis.net:
>>
>>>> In Monteral, there are 2 chicken BBQ restaurants worth a detour
>>>> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and
>>>> the St Hubert BBQ chain.
>>
>
> That's a very stupid generalization. You must be a Lib_tard
>
Jill
wa wa
A Moose in Love
Dave Smith
attempt to expand this way seems to have fizzled. It's too bad. It is
good stuff. I thought it was better than Swiss Chalet.
A Moose in Love
Dave Smith
> On Thursday, September 26, 2019 at 5:19:23 PM UTC-4, Dave Smith
>> company's attempt to expand this way seems to have fizzled. It's
>> too bad. It is good stuff. I thought it was better than Swiss
>> Chalet.
>
> We had a similar thing happen when Krispy Kreme started operations in
> Kitchener. I thought they had a very good product. But they didn't
> make it. Once again, brand loyalty may have been the issue: Tim
> Horton's.
>
there about 20 years ago. Their store locator says there are three in
Toronto. For a short time they were selling packages of their donuts in
a couple local stores, but that was a brief experiment. Personally, I
don't like Krispy Kreme donuts. They are way too sweet.
dsi1
>
> We had a similar thing happen when Krispy Kreme started operations in Kitchener. I thought they had a very good product. But they didn't make it. Once again, brand loyalty may have been the issue: Tim Horton's.
Let me tell you, when the Hawaiian humidity hits the sugar glaze on those doughnuts, it immediately starts getting sticky. After a short while that beautiful glaze is a gooey mess. I find it rather unappealing. The only way to get a proper KK is to fly over to Maui and get one. If I was a disgustingly rich asshole, I'd fly over there right now.
Gary
>
> The Hawaiians dig Krispy Kreme. Unfortunately, there's only one in the state and it's on the island of Maui.
Kreme, like in MANY hawaiians, there would be several on each
island. Especially on popular tourist Oahu.
Gary
>
> We had a similar thing happen when Krispy Kreme started operations in Kitchener. I thought they had a very good product. But they didn't make it. Once again, brand loyalty may have been the issue: Tim Horton's.
make them theirselves. They make them each night in the late
night hours. I worked in one one weekend night (painting for
them). Not all stores make them but I know of 2 that do.
It was an interesting work night. I was told about and got to see
them made. It's all automated too - large room with machinery and
conveyor belts.
They they were making all glazed donuts while was there. They
dump in 50lb bags of flour, sugar and whatever they use into a
large vat then turn on the machine. It mixed up the dough, shapes
the donuts, fries them in oil, cools them somewhat (via large
belt) then sprays them with the glaze mix.
At the end of the belt, a couple of humans pick out and box the
good looking ones. The defects get tossed into a large trashcan
lined with a plastic garbage bag. Once full, those trash bags are
tossed into their dumpster and a local pig farmer has a contract
to come and get them to feed to his animals.
While we worked there, we were welcome to eat as much defective
ones as we wanted to (only defect was not perfectly round). Well,
although tasty, eat too much and you soon feel like you never
want to see another damn donut EVER! lol
Same thing happened to me that summer of 1971 when I worked at a
KFC. Was told I could eat all the chicken I wanted to while I was
on the clock working. A dream come true but after about a week or
two, I never ate any more. Never even went to a KFC for a few
years after either.
Interesting too about Krispy Kreme is that the federal ATF comes
once a month to audit them. Since they buy so much sugar, they
want to make sure all that sugar was used for donuts and not some
siphoned off to make moonshine.
Gary
>
> We had a similar thing happen when Krispy Kreme started operations in Kitchener. I thought they had a very good product. But they didn't make it. Once again, brand loyalty may have been the issue: Tim Horton's.
find a place that makes them right on location. Go after midnight
and get some right off the assembly line. Still warm from cooking
and that glaze they put on them is like clear melted butter. Not
white like when they cool down. The warm, fresh donuts are so
soft, almost like cotton candy.
A Moose in Love
> A Moose in Love wrote:
> >
> > We had a similar thing happen when Krispy Kreme started operations in Kitchener. I thought they had a very good product. But they didn't make it. Once again, brand loyalty may have been the issue: Tim Horton's.
>
> Just know that Krispy Kreme here in my area (several) do actually
> make them theirselves. They make them each night in the late
> night hours. I worked in one one weekend night (painting for
> them). Not all stores make them but I know of 2 that do.
>
Dave Smith
> Interesting too about Krispy Kreme is that the federal ATF comes
> once a month to audit them. Since they buy so much sugar, they
> want to make sure all that sugar was used for donuts and not some
> siphoned off to make moonshine.
70s there were a number of donut shop chains that started up and were
making a wide variety of donuts at each location. Tim Hortons was like
that. There were a few where one fanchisee had two or more stores close
to each other and one would make all the donuts and deliver them to the
others. Some stores made better products that others. Now they are all
made at one large facility and par cooked and frozen for delivery to
stores where they would be baked. They are a poor substitute for the
real thing.
A Moose in Love
penm...@aol.com
https://search.aol.com/aol/image;_ylt=AwrJ7JZNI5JdtpUAXT9pCWVH;_ylu=X3oDMTB0N2Noc21lBGNvbG8DYmYxBHBvcwMxBHZ0aWQDBHNlYwNwaXZz?q=french%20cruller&s_it=searchtabs&v_t=loki-keyword#id=62&iurl=https%3A%2F%2Fofbatteranddough.com%2Fwp-content%2Fuploads%2F2017%2F04%2FFrench-cruller-doughnut-recipe-8.jpg&action=close
itsjoan...@webtv.net
>
> Just know that Krispy Kreme here in my area (several) do actually
> make them theirselves. They make them each night in the late
> night hours. I worked in one one weekend night (painting for
> them). Not all stores make them but I know of 2 that do.
>
been in that location for _years._ Yes, you could see the donuts going
around and around a conveyor belt to cool every so slightly before getting
their coat of glaze. If you wanted hot donuts and not the ones in the display
case the clerk would go back and get however many you ordered right off the
glazing line. They were just under the temperature to burn your mouth and
oh soooooo good!
Ten or fifteen years ago they decided to close this store because they weren't
'making money.' Yeah, sure. This facility shipped to all the grocery stores
and drive-thru markets. What they wanted to do was move into a super ginormous
shopping center area to sell even more donuts. But that new location does not
make donuts, they're shipped from one of their other bakeries.
itsjoan...@webtv.net
>
> A French creuller is much better than KK.
> https://search.aol.com/aol/image;_ylt=AwrJ7JZNI5JdtpUAXT9pCWVH;_ylu=X3oDMTB0N2Noc21lBGNvbG8DYmYxBHBvcwMxBHZ0aWQDBHNlYwNwaXZz?q=french%20cruller&s_it=searchtabs&v_t=loki-keyword#id=62&iurl=https%3A%2F%2Fofbatteranddough.com%2Fwp-content%2Fuploads%2F2017%2F04%2FFrench-cruller-doughnut-recipe-8.jpg&action=close
>
flavors of donuts. A cruller is denser though and really not the same. But
my all-time favorite donut is just a plain cake donut. No powdered sugar,
no cinnamon sugar, just plain please. I guess it's that nutmeg that draws me
in and the cakey texture.
penm...@aol.com
donuts. My father spent 27 years driving a Dugan's Bakery truck until
they went out of business, we always had baked goods and especially
cakey donuts.
dsi1
I only report what the heck is going on this rock, as unlikely as it may seem. Going to Maui and bringing back Krispy Kreme is a thing over here. People will cart back large number of boxes of the stuff and sell it as fund-raisers for their clubs. I've never bought a box of imported KK but MANY Hawaiians have. I don't find an hours old KK doughnut to be that appealing.
OTOH, on my last trip to Maui, it was important that we visit this legendary temple to the gods of fat, carbs, and sugar. My guess is that the Kahului KK is a must see only for the locals. Visitors from the mainland would baulk at going to a doughnut shop during their Hawaiian vacation. That's a good thing. Don't come to Hawaii to visit no stinkin' doughnut shop! OTOH, I highly recommend Leonard's Bakery if you're on Oahu.
https://www.youtube.com/watch?v=LQ74T6qpuVQ
dsi1
>
> We had a similar thing happen when Krispy Kreme started operations in Kitchener. I thought they had a very good product. But they didn't make it. Once again, brand loyalty may have been the issue: Tim Horton's.
itsjoan...@webtv.net
>
> I also prefer a cakey baked donut... Entenmanns has great devilsfood
> donuts. My father spent 27 years driving a Dugan's Bakery truck until
> they went out of business, we always had baked goods and especially
> cakey donuts.
>
cake donut which is just as well. They'd find their way into my shopping cart
every week if they did. Now they're stocking chocolate covered, powdered sugar,
and cinnamon sugar cake donuts, 4 each in a box.
dsi1
>
> The closest one to use was in the north end of Mississauga. It was
> there about 20 years ago. Their store locator says there are three in
> Toronto. For a short time they were selling packages of their donuts in
> a couple local stores, but that was a brief experiment. Personally, I
> don't like Krispy Kreme donuts. They are way too sweet.
Bruce
Bruce
ALL Hawaiians dig Krispy Kreme. dsi1 doesn't do MANY, he only does
ALL.
Bruce
>>
>> A French creuller is much better than KK.
>> https://search.aol.com/aol/image;_ylt=AwrJ7JZNI5JdtpUAXT9pCWVH;_ylu=X3oDMTB0N2Noc21lBGNvbG8DYmYxBHBvcwMxBHZ0aWQDBHNlYwNwaXZz?q=french%20cruller&s_it=searchtabs&v_t=loki-keyword#id=62&iurl=https%3A%2F%2Fofbatteranddough.com%2Fwp-content%2Fuploads%2F2017%2F04%2FFrench-cruller-doughnut-recipe-8.jpg&action=close
>>
>I like crullers and KK makes those
Krispy Kreme Doughnuts Glazed Cruller
"Doughnut (wheat flour enriched (wheat flour, niacin, reduced iron,
thiamine mononitrate, riboflavin, folic acid and enzyme), water,
vegetable shortening (palm oil, fully and/or partially hydrogenated
soybean oil, and/or partially hydrogenated cottonseed oil, cottonseed
oil, and/or soybean oil, mono and diglycerides and polyglycerol esters
and/or BHT and/or tocopherol and/or citric acid), sugar, soybean oil,
egg yolks, soy flour, natural and artificial flavor, whey, sodium acid
pyrophosphate, dextrose, sodium bicarbonate, salt, dried milk powder,
lecithin, sodium propionate (to maintain freshness), cellulose gum,
monoglycerides, propylene glcol monoesters), glaze (sugar, water, corn
starch, partially hydrogenated soybean oil, calcium sulfate and/or
calcium carbonate, agar, dextrose, natural and artificial flavors,
salt, disodium phosphate, locust bean gum and/or mono and
diglycerides)"
Bruce
>On Mon, 30 Sep 2019 09:25:41 -0700 (PDT), "itsjoan...@webtv.net"
><itsjoan...@webtv.net> wrote:
>
>>On Monday, September 30, 2019 at 10:48:50 AM UTC-5, Sheldon wrote:
>>>
>>> A French creuller is much better than KK.
>>> https://search.aol.com/aol/image;_ylt=AwrJ7JZNI5JdtpUAXT9pCWVH;_ylu=X3oDMTB0N2Noc21lBGNvbG8DYmYxBHBvcwMxBHZ0aWQDBHNlYwNwaXZz?q=french%20cruller&s_it=searchtabs&v_t=loki-keyword#id=62&iurl=https%3A%2F%2Fofbatteranddough.com%2Fwp-content%2Fuploads%2F2017%2F04%2FFrench-cruller-doughnut-recipe-8.jpg&action=close
>>>
>>I like crullers and KK makes those as well as about 2 dozen other varieties and
>>flavors of donuts. A cruller is denser though and really not the same. But
>>my all-time favorite donut is just a plain cake donut. No powdered sugar,
>>no cinnamon sugar, just plain please. I guess it's that nutmeg that draws me
>>in and the cakey texture.
>
>I also prefer a cakey baked donut... Entenmanns has great devilsfood
>donuts.
Entenmann's Donuts, Devil's Food Crumb
"Sugar, Partially Hydrogenated Vegetable Shortening (Soybean,
Cottonseed), Unbleached Enriched Wheat Flour [Flour, Malted Barley
Flour, Reduced Iron, Niacin, Thiamin Mononitrate (B1), Riboflavin
(B2), Folic Acid], Water, Cocoa (Processed with Alkali), Dextrose, Egg
Yolks, Natural & Artificial Flavors, Egg Whites, Modified Food Starch
(Corn, Tapioca), Leavening (Baking Soda, Sodium Acid Pyrophosphate,
Sodium Aluminum Phosphate), Salt, Glycerine, Wheat Starch, Corn Syrup,
Soy Flour, Nonfat Milk, Karaya Gum, Guar Gum, Tapioca Dextrin,
Cornstarch, Cellulose Gum, Potassium Sorbate (Preservative), Xanthan
Gum, Mono- and Diglycerides, Soy Lecithin, Molasses, Calcium
Carbonate, Calcium Sulfate, Artificial Color, Agar, Filberts, Carob
Bean Gum, Sodium Phosphate, Caramel Color. Contains Nuts"
itsjoan...@webtv.net
itsjoan...@webtv.net
Bruce
phosphate is very delicate!
Bruce
dsi1
Bruce
Ed Pawlowski
exactly. One difference, I think she used more Guar gum than Karaya gum
though.
Boron Elgar
itsjoan...@webtv.net
>
> I thought people smoked a cigarette after honky tonking.
>
Hank Rogers
Hank Rogers
> On Mon, 30 Sep 2019 12:50:25 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
>> On Monday, September 30, 2019 at 2:23:03 PM UTC-5, Bruce wrote:
>>>
>>> On Mon, 30 Sep 2019 08:04:36 -0400, Gary <g.ma...@att.net> wrote:
>>>
>>>> One more comment about the KK donuts. If you like a glazed donut,
>>>> find a place that makes them right on location. Go after midnight
>>>> and get some right off the assembly line. Still warm from cooking
>>>> and that glaze they put on them is like clear melted butter. Not
>>>> white like when they cool down. The warm, fresh donuts are so
>>>> soft, almost like cotton candy.
>>>
>>> What kind of nut goes looking for warm donuts after midnight?
>>>
>> Pretty tasty after honky tonking or a very late movie.
>
> I thought people smoked a cigarette after honky tonking.
>
Dave Smith
Q: Do you smoke after sex?
A: I don't know. I never looked.
dsi1
https://www.youtube.com/watch?v=YdGaExyjN74
Gary
> Gary wrote:
> >One more comment about the KK donuts. If you like a glazed donut,
> >find a place that makes them right on location. Go after midnight
> >and get some right off the assembly line. Still warm from cooking
> >and that glaze they put on them is like clear melted butter. Not
> >white like when they cool down. The warm, fresh donuts are so
> >soft, almost like cotton candy.
>
> What kind of nut goes looking for warm donuts after midnight?
How about a quick midnight run for "munchies" after an evening
of partying and smoking da weed?
I've only had them twice. Once that night working there and:
Once during the school year of 72-73. I was hitchhiking from
the Wash.DC area to VaBeach late one Friday night. Got a ride
from some fellow near Richmond (about 90 miles away or so).
He was going all the way to the Beach.
When we got to Norfolk, he took an exit off the highway and
explained how he always stops at the KK when making this
trip at night. Told me about them and how good they were.
So I took his word for it and we each bought a dozen, hot
off the machine. Best glazed donuts I ever had.
So I scarfed down 4 of them in a very short time. The 8 left
I saved for my girlfriend, her mom and 2 little brothers.
So anyway, once we got into VaBeach, he asked what exit do
I want off at. Told him "Rosemont Road." He said, "ME TOO."
As my destination was still on the way to where he was
headed, he just took a 2 block detour and dropped me off
right at gf's house (about 1:30am). Nice fellow.
Never knew his name, never saw him again but what he did
was definitly a "random act of kindness."
Gary
>
> On Monday, September 30, 2019 at 2:03:45 AM UTC-10, Gary wrote:
> > dsi1 wrote:
> > >
> > > The Hawaiians dig Krispy Kreme. Unfortunately, there's only one in the state and it's on the island of Maui.
> >
> > Funny. Think about what you just said. If Hawaiians like Krispy
> > Kreme, like in MANY hawaiians, there would be several on each
> > island. Especially on popular tourist Oahu.
>
> I have to wonder why you'd think how you think you know so much about this rock if you're thousands of miles away. I don't know a damn thing about where you live nor would I make comments or offer my analysis of your culture and business environment. That would be presumptuous.
that there is only ONE store in your entire state...and that one
on a different island, far far away. Don't you see the humor in
that? Sounds to me like very few Hawaiians like them.
> Don't come to Hawaii to visit no stinkin' doughnut shop!
> OTOH, I highly recommend Leonard's Bakery if you're on Oahu.
Gary
>
> If I was in Daly City, I'd have to be out of my mind to
> want to make a trip to a stinkin' doughnut shop. :)
down the street, no stinkin plane trip to Maui.
penm...@aol.com
Boron Elgar
dsi1
>
> If Hawaiians all like Krispy Kreme donuts, I find it very funny
> that there is only ONE store in your entire state...and that one
> on a different island, far far away. Don't you see the humor in
> that? Sounds to me like very few Hawaiians like them.
>
https://www.yelp.com/biz/krispy-kreme-kahului
OTOH, my guess is that some people on the mainland believe the Hawaiians to be slaves to unhealthy foods. Is it true? Beats me.
https://www.youtube.com/watch?v=jT1KD_EP2Cc
dsi1
Hank Rogers
Bruce
>Bruce wrote:
>>
>> Gary wrote:
>> >One more comment about the KK donuts. If you like a glazed donut,
>> >find a place that makes them right on location. Go after midnight
>> >and get some right off the assembly line. Still warm from cooking
>> >and that glaze they put on them is like clear melted butter. Not
>> >white like when they cool down. The warm, fresh donuts are so
>> >soft, almost like cotton candy.
>>
>> What kind of nut goes looking for warm donuts after midnight?
>
>lol ;-D
>
>How about a quick midnight run for "munchies" after an evening
>of partying and smoking da weed?
away over potholes, dodging kangaroos, without streetlights. So maybe
it's not for me.
<snip random act of kindness>
Frank Burger
> Website store locators are great. The 2 nearest ones are in Maui
> and in Daly City CA. The Krispy Kreme in Daly City is 2385.6
> miles away. Both would require that I take a plane trip.
Don't your people have daily gyosen or wasen service between
islands?
dsi1
https://mauiguide.com/hawaii-superferry/
Of course, if there was a Krispy Kreme on Oahu, nobody would care about no stinkin' superferry. It would have cost about $3 Million to build a stinkin' Krispy Kreme somewhere in my hometown. Instead, $170 Million was spent on 2 stinkin' boats that later went down the drain. Insane! Obviously, this is the work of some mainland capitalist pigs who want to finish the work that their capitalist pig forefathers started in 1893. This time, they want to steal what little joy that the Hawaiians had left: eating sweet sugary treats unfettered by space and/or time.
______________________________________________________________________________
"Mainland mentality
A donut is a donut the world around, deep fat fried food with sugar on it...a no brainer, but Aloha is Hawaiian and you can tell these folks don't have it. Krispy Kreme on Oahu is never going to happen, you get day olds at Sam's or sweaty boxes on the side of the road. The employees could care less because they try to live on slave wages and no insurance, The management is ran from the mainland who could care less what the locals want. I and my clients enjoyed The Maui Bakeshop, Roy Stillwell's and Homemaid Bakery much more because they had great product and lots of Aloha.
Date of visit: January 2011
Value
Atmosphere
Service
Food
Ask Bongo12 about Krispy Kreme"
https://www.tripadvisor.com/ShowUserReviews-g60631-d819375-r122207657-Krispy_Kreme-Kahului_Maui_Hawaii.html#
Bruce
wrote:
>"Mainland mentality
>A donut is a donut the world around, deep fat fried food with sugar on it...a no brainer, but Aloha is Hawaiian and you can tell these folks don't have it. Krispy Kreme on Oahu is never going to happen, you get day olds at Sam's or sweaty boxes on the side of the road. The employees could care less because they try to live on slave wages and no insurance, The management is ran from the mainland who could care less what the locals want. I and my clients enjoyed The Maui Bakeshop, Roy Stillwell's and Homemaid Bakery much more because they had great product and lots of Aloha.
>
>Date of visit: January 2011
>Value
>Atmosphere
>Service
>Food
>Ask Bongo12 about Krispy Kreme"
>
>https://www.tripadvisor.com/ShowUserReviews-g60631-d819375-r122207657-Krispy_Kreme-Kahului_Maui_Hawaii.html#
availability of donuts. There could be a negative correlation. And
then the same research, but only focused on policemen.
Leonard Blaisdell
> That's a good thing.
> Don't come to Hawaii to visit no stinkin' doughnut shop! OTOH, I highly
> recommend Leonard's Bakery if you're on Oahu.
ancestor. I have no idea of how Hawaiians view him, but if badly, I
disown the connection.
leo