More on Donuts
Evergene
thread, I felt it my duty to make sure that Bob's still exists, and
that the donuts are still good. Yes and yes. Despite the best
efforts of some of the people on Polk Street to distract me (for
example, one fellow standing with his nose pressed against a
streelight pole loudly arguing with the pole about who was responsible
for the decay, decay, decay all around us), I made it to Bob's Donuts
and Pastries (official name), on Polk near Sacramento.
My somewhat timid companion had an apple turnover, which she didn't
comment on but finished soundlessly. I had what the call a buttermilk
donut, which is actually shaped like an ingot, kind of cakey, and
iced. It was an excellent example of that type of pastry, but I
recognize that it's unfair to compare Bob's with Krispy Kreme on the
basis of these two goodies, since they were not round, not fried, and
didn't have holes in the middle. I guess this means another trip to
Bob's.
David Braun
wrote:
>Having recommended Bob's on Polk Street in the 'donut religion'
>thread, I felt it my duty to make sure that Bob's still exists, and
>that the donuts are still good. Yes and yes.
(snipped great SF slice-of-life)
>My somewhat timid companion had an apple turnover, which she didn't
>comment on but finished soundlessly. I had what the call a buttermilk
>donut, which is actually shaped like an ingot, kind of cakey, and
>iced. It was an excellent example of that type of pastry, but I
>recognize that it's unfair to compare Bob's with Krispy Kreme on the
>basis of these two goodies, since they were not round, not fried, and
>didn't have holes in the middle. I guess this means another trip to
>Bob's.
I don't know about the turnovers, but the ingots are definitely fried.
And excellent. Bob's makes the best donuts I've ever had, with two
possible exceptions:
1. The glazed potato donuts from the Helms Bakery truck in Southern
California in the early 60's
2. The glazed donuts I used to get at the New Geneva Bakery on San
Pedro Road in old Daly City (last time I went there, the donuts had
gone downhill, but they still make excellent foccacia)
I've never had Krispy Kremes, but I anxiously await their arrival.
David Braun
John Carr
Bob's makes the best donuts I've ever had, with two possible exceptions:
> 1. The glazed potato donuts from the Helms Bakery truck in Southern
> California in the early 60's
> 2. The glazed donuts I used to get at the New Geneva Bakery on San
> Pedro Road in old Daly City (last time I went there, the donuts had
> gone downhill, but they still make excellent foccacia)
> I've never had Krispy Kremes, but I anxiously await their arrival.
>
> David Braun
A third exception would be Spudnuts, which I ate growing up in Seattle.
The glazed donuts were light, airy, with just a hint of cruchiness on the
outside. Heavenly! The best donuts I've ever had.
(If I were you I wouldn't be anxious about the arrival of KK; had them 3
days ago for the 1st time in Las Vegas- very disappointed after they were
hyped by some friends of ours...)
John Carr
Jon Nadelberg
kind of light and airy, but they got stale very very fast. I suppose
that's good, in a way.
I'd rather see Spudnuts around here than Krispy Kreme.
--
jo...@pacbell.net
See 1970s Disneyland
http://home.pacbell.net/jonvn
Valerie
Evergene <ever...@sirius.com> wrote:
>My somewhat timid companion had an apple turnover, which she didn't
>comment on but finished soundlessly. I had what the call a buttermilk
Timid? Timid? She likes fish tacos! <GRIN!>
Val
Audrey Jill Ettinger
those this summer, and they were fabulous! Blueberry cake, my favorite.
Audrey
Rash
I'm wondering if the downtown SF Bob's is related to the
Bob's donuts in the Farmers Market? No, not that one,
not your local; but the original California Tourist
Attraction in the Fairfax district of Los Angeles.
("Shop with the Stars!" - ...well, not any more.)
The Market's still there, at Fairfax and Third,
and doing a good business. One of the long-term
tenents is Bob's, and many Angelinos says his
are the best.
As for Krispy Kreme, I do not await their
arrival - here's why. At my high school
cafeteria back in Maryland, one of the few
non-Tastycake sweets available were twin-packs
of Krispy Kreme donuts. Based on that exposure,
their red-and-green livery is a warning: Stay
Away. I learned my lesson well. (Although much
noise is generated about how good their product
is when fresh, well, hell; that's true of
anything fried, especially tempura-style. But can
you stomach it once it cools off?)
ob-ba.donuts: I rather favor Winchells. Given the
choice, they win easily when compared to Dunkins - something
very tasty about that Winchells glaze.
swe...@scruznet.com
> ob-ba.donuts: I rather favor Winchells. Given the
> choice, they win easily when compared to Dunkins - something
> very tasty about that Winchells glaze.
Still only one vote for Winchells.
I once bought an apple fritter there (Remmington & El Camino),
and there was a hair sticking out it. You could dangle the
whole 1/2lb fritter from that hair. I saved it for a few days,
then took it back, dangling it as I showed it.
What's strange is that hair was in the dough, not the glaze,
and it held up the heat of the oil _and_ the glazing.
I think it was Doberman.
-sw
Frederick Scott
"Rash" <ra...@wts.com> writes:
>As for Krispy Kreme, I do not await their arrival - here's why. At my
>high school cafeteria back in Maryland, one of the few non-Tastycake
>sweets available were twin-packs of Krispy Kreme donuts. Based on that
>exposure, their red-and-green livery is a warning: Stay Away. I learned
>my lesson well. (Although much noise is generated about how good their
>product is when fresh, well, hell; that's true of anything fried,
>especially tempura-style. But can you stomach it once it cools off?)
No. Some of the Krispy Kremes I had when visiting the SE recently were
in display cases in convenience stores. Not as bad as something packaged,
I'll grant you. But certainly not hot out of the oven. And they were still
a head and shoulders above any other donut I've ever had. Not even close.
What about these "Tastycake" packages. I keep seeing the local Philly
Steak chain stick display cases of these out in front of the register as
if I'm supposed to care. (On the other hand, this is the same chain
whose owner got some weirdass idea that "Californians like mayonniase
on their Philly Steak sandwich" so they make their help always ask. "No,
I don't want mayonniase on my Philly Steak sandwich. Nor maple syrup
nor chocalate ice cream." Where did they GET that idea?!? I digress...)
Anyway, are these supposed to have some kind exceptional reputation
for packaged pastries back east or what's the deal?
Fred
Dan Berkes
<82o1id$tci$1...@nntp6.atl.mindspring.net>:
>What about these "Tastycake" packages. I keep seeing the local Philly
>Steak chain stick display cases of these out in front of the register as
>if I'm supposed to care.
Oh yeah, gives it that authentic "Philly appearance."
Tastykake has a few different product lines, the main product is closer to
a Twinkie than a donut -- in appearance.
>(On the other hand, this is the same chain
>whose owner got some weirdass idea that "Californians like mayonniase
>on their Philly Steak sandwich" so they make their help always ask. "No,
>I don't want mayonniase on my Philly Steak sandwich. Nor maple syrup
>nor chocalate ice cream." Where did they GET that idea?!? I digress...)
Heretics. They should be burned at the steak, er, stake.
Not that it's ever a *real* version of the Philly original, since no one
west of the Mississippi can get the bread just right.
>Anyway, are these supposed to have some kind exceptional reputation
>for packaged pastries back east or what's the deal?
Nostalgia food. Mom was born and raised in Philadelphia; remembers
Tastykakes appearing as a special treat in her grade-school lunchbox from
time to time, and so on.
From what I can recall, Tastykakes are baked and distributed daily to
stores in the region. I remember the Pantry Pride grocery store near my
grandmother's house in south Philly advertising a special on day-old
Tastykakes -- or perhaps 2-day old ones. That was 20 years ago, memories
fade.
Every once in a while, some marketing genius gets the bright idea of
distributing this comfort food on the west coast, and usually to accompany
some dismal simulation of the philly cheese steak sandwich.
This will attract customers like my mother, who will sample the sandwich,
proclaim it Not Like The Real Thing, and snap up two boxes of Tastykakes
before heading toward the door, never to return.
Eventually, someone decides that the Tastykakes are just too damned
expensive to stock, and they will vanish. Five years later, a new
suck^H^H^H^Hshopkeeper will repeat this terribly original process.
Try a Butterscotch Krumpet. They're my favorite.
Dan "now if I could only find some scrapple..." Berkes
dke...@best.com
Dan Berkes <danb...@hotmail.com> wrote:
>
>Eventually, someone decides that the Tastykakes are just too damned
>expensive to stock, and they will vanish. Five years later, a new
>suck^H^H^H^Hshopkeeper will repeat this terribly original process.
They're now stocked in some Safeways around here. It must have
gotten more feasible to carry them.
>Try a Butterscotch Krumpet. They're my favorite.
That's Krimpet.
--
Dave Eisen Sequoia Peripherals: (408) 752-1400
dke...@netcom.com FAX: (408) 752-2707
In our society, you can state your views, but they have to be correct.
--- Ernie Hai, coordinator Singapore Gov't Internet Project.
Scott Davidson
>
>
>"Rash" <ra...@wts.com> writes:
>
>>As for Krispy Kreme, I do not await their arrival - here's why. At my
>>high school cafeteria back in Maryland, one of the few non-Tastycake
>>sweets available were twin-packs of Krispy Kreme donuts. Based on that
>>exposure, their red-and-green livery is a warning: Stay Away. I learned
>>my lesson well. (Although much noise is generated about how good their
>>product is when fresh, well, hell; that's true of anything fried,
>>especially tempura-style. But can you stomach it once it cools off?)
>
>No. Some of the Krispy Kremes I had when visiting the SE recently were
>in display cases in convenience stores. Not as bad as something packaged,
>I'll grant you. But certainly not hot out of the oven. And they were still
>a head and shoulders above any other donut I've ever had. Not even close.
>
>Steak chain stick display cases of these out in front of the register as
>if I'm supposed to care.
If you're from Philadelphia, they're an important amenity - like the
use of Amoroso bread.
> (On the other hand, this is the same chain
>whose owner got some weirdass idea that "Californians like mayonniase
>on their Philly Steak sandwich" so they make their help always ask. "No,
>I don't want mayonniase on my Philly Steak sandwich. Nor maple syrup
>nor chocalate ice cream." Where did they GET that idea?!? I digress...)
Hmm, the branch I go to in Fremont has never asked me that. Maybe the manager
of your branch went to a California Pizza Kitchen once and decided that
Californians will eat any damn combination of things.
>Anyway, are these supposed to have some kind exceptional reputation
>for packaged pastries back east or what's the deal?
>
>Fred
Scott