Malts.. Whatever happened?
CoastWatcher
chronic question whether to have a milkshake or a malt. No more is
there an option. Whatever happened to Malts? I loved them!
Jack Schidt®
"CoastWatcher" <jimd...@willapabay.org> wrote in message
news:10l6gp2...@corp.supernews.com...
>I get teary-eyed thinking of the old drugstore soda fountains and the
>chronic question whether to have a milkshake or a malt. No more is there
>an option. Whatever happened to Malts? I loved them!
Huh? All the local ice cream joints and dairy bars around here (CT) will
gladly fix one up with a malted. Yes, it's called a 'malted' round here. I
just had a chomplit malted the other day and it was pure bliss. I had to
light up a smoke afterward it was so good.
Jack Dumbrowski
WardNA
Competition from the microbrews priced them out of the market.
. . . seriously: I remember how I used to loathe malt as a dairy or cereal
flavoring. In a milkshake, it seriously undercuts the impact of chocolate--as
does just about anything except vanilla.
Neil
Wayne
news:10l6gp2...@corp.supernews.com:
> I get teary-eyed thinking of the old drugstore soda fountains and the
> chronic question whether to have a milkshake or a malt. No more is
> there an option. Whatever happened to Malts? I loved them!
The demise of both drugstore and dime store soda fountains and lunch
counters seriously cut into the availability of good malts.
Ice cream shops, many delis, and other restaurants often have them on
their menu. They're good, but they just don't seem quite the same. :-)
Several weeks ago I got a vanilla malt at a Baskin-Robbins. Not exactly
a take-away bargain at $4.50 a pop, uh, malt!
You can get a great malt at Serendipity III on E. 60th in Manhattan, and
it's worth whatever their going rate is. Also, at Rumplemayer's on
Central Park South, which is probably my favorite. Both places will put
you in a nostalgic mood.
I make them at home with the Hamilton Beach malt mixer I bought on eBay.
--
Wayne in Phoenix
unmunge as w-e-b
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
Julia Altshuler
I'm not sure I've ever had a malt. They come in different flavors?
Chocolate, vanilla and what others?
--Lia
Wayne
$MQ5.52972@attbi_s52:
>
> I'm not sure I've ever had a malt. They come in different flavors?
> Chocolate, vanilla and what others?
>
> --Lia
You could have malt added to any flavor of milkshake, making it a "malted".
However, IMHO, the only two flavors that fit well are vanilla and
chocolate. Malt has a rather pronounced flavor, and I can't quite picture
it with much of anything else.
As another poster said, it almost overpowers. I think he didn't even like
it with chocolate, although I do. However, I like it most with vanilla,
where it's flavor truly predominates.
Lynn Gifford
> chronic question whether to have a milkshake or a malt. No more is
> there an option. Whatever happened to Malts? I loved them!
They still exist. The best ones you make at home in your blender- use
Carnation brand malt powder and hard ice cream. Some restaurants still
have them - ask. Sometimes they're not on the menu but they'll make
you one if they have the malt stuff. Used to be a chain called (not
kidding) "Fuddruckers" which had great malts - but pricey.
Lynn in FArgo
Wayne
news:c1ec0a8e.04092...@posting.google.com:
Is that the same Fuddrucker's as in hamburgers?
Bob (this one)
> You could have malt added to any flavor of milkshake, making it a "malted".
> However, IMHO, the only two flavors that fit well are vanilla and
> chocolate. Malt has a rather pronounced flavor, and I can't quite picture
> it with much of anything else.
>
> As another poster said, it almost overpowers. I think he didn't even like
> it with chocolate, although I do. However, I like it most with vanilla,
> where it's flavor truly predominates.
In our family's soda shop in the early 50's (The Towne Spa in South
River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
flavor ice cream (or two since there were two scoops), chocolate
syrup, a generous spoonful of malt powder, whipped cream and a
maraschino cherry.
Made some for The Amazing Kid's last sleepover for her and her
friends. One complimented me on my "great new idea."
Pastorio
Wayne
news:10l7c8r...@corp.supernews.com:
Oh, that sounds good, Bob! I've got Horlick's malt powder. Gotta give
that a try when I pick up ice cream this weekend.
Bob (this one)
> "Bob (this one)" <B...@nospam.com> wrote in
> news:10l7c8r...@corp.supernews.com:
>
>>Wayne wrote:
>>
>>>You could have malt added to any flavor of milkshake, making it a
>>>"malted". However, IMHO, the only two flavors that fit well are
>>>vanilla and chocolate. Malt has a rather pronounced flavor, and I
>>>can't quite picture it with much of anything else.
>>>
>>>As another poster said, it almost overpowers. I think he didn't even
>>>like it with chocolate, although I do. However, I like it most with
>>>vanilla, where it's flavor truly predominates.
>>
>>In our family's soda shop in the early 50's (The Towne Spa in South
>>River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
>>flavor ice cream (or two since there were two scoops), chocolate
>>syrup, a generous spoonful of malt powder, whipped cream and a
>>maraschino cherry.
>>
>>Made some for The Amazing Kid's last sleepover for her and her
>>friends. One complimented me on my "great new idea."
>>
>>Pastorio
>>
> Oh, that sounds good, Bob! I've got Horlick's malt powder. Gotta give
> that a try when I pick up ice cream this weekend.
It's a funny thing. The malt powder is granular and dry and it's a
small shock to encounter that sort of dryness in an ice cream dish. It
soon becomes a dance to select the ice cream, syrup and malt in good
quantity to keep it all in good balance as you eat it. And don't
forget the whipped cream. I didn't tell the kids, but I used a dash of
white creme de cocoa in it. <LOL> They licked the bowl clean and
giggled a lot. Hard to tell if it was any more than usual, though.
I make shakes nowadays with my immersion blender and I gotta say
they're not any different than what we made then. A good-sized scoop
(or maybe 1 1/2) of ice cream, about a cup of milk, a couple
tablespoons appropriate syrup, and two tablespoons malted milk powder.
It's thick enough to be hard to get through a straw, and so cold it
makes your eyes hurt like a good milkshake/malted/frosted should. Some
people would call shakes "frappes" or, puzzlingly, "cabinets." No one
has explained the source of that last with any credibility. Obviously
those people were from out of town.
Frosted? 2 (or more) good-sized scoops ice cream. Should be too thick
to draw up a straw. You decide the size of the scoops. Spoon stuff.
Brown cow shake? Coffee ice cream, chocolate syrup.
Beer barrel? Vanilla ice cream, root beer syrup.
Grasshopper shake? Mint chocolate chip ice cream, green mint syrup.
Brown cow frosted malt? You know...
Pastorio
Margaret Suran
Wayne wrote:
> CoastWatcher <jimd...@willapabay.org> wrote in
> news:10l6gp2...@corp.supernews.com:
>
>
>>I get teary-eyed thinking of the old drugstore soda fountains and the
>>chronic question whether to have a milkshake or a malt. No more is
>>there an option. Whatever happened to Malts? I loved them!
>
>
> The demise of both drugstore and dime store soda fountains and lunch
> counters seriously cut into the availability of good malts.
>
> Ice cream shops, many delis, and other restaurants often have them on
> their menu. They're good, but they just don't seem quite the same. :-)
> Several weeks ago I got a vanilla malt at a Baskin-Robbins. Not exactly
> a take-away bargain at $4.50 a pop, uh, malt!
>
> You can get a great malt at Serendipity III on E. 60th in Manhattan, and
> it's worth whatever their going rate is. Also, at Rumplemayer's on
> Central Park South, which is probably my favorite. Both places will put
> you in a nostalgic mood.
>
> I make them at home with the Hamilton Beach malt mixer I bought on eBay.
>
Wayne, Rumpelmayer's at the St. Moritz is long gone. :o(
Serendipity is still going strong. I have not seen a malted milk
machine in many years, but then, I never liked malted milks.
Melba's Jammin'
<wayne...@att.net> wrote:
> lynn...@i29.net (Lynn Gifford) wrote in
> news:c1ec0a8e.04092...@posting.google.com:
> > Used to be a chain called (not kidding) "Fuddruckers" which had
> > great malts - but pricey. Lynn in FArgo
> Is that the same Fuddrucker's as in hamburgers?
Yup.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.
Wayne
That's sure to be an interesting combination. Hmmm...like the idea of
the creme de cocoa in the whipped cream!
> I make shakes nowadays with my immersion blender and I gotta say
> they're not any different than what we made then. A good-sized scoop
> (or maybe 1 1/2) of ice cream, about a cup of milk, a couple
> tablespoons appropriate syrup, and two tablespoons malted milk powder.
> It's thick enough to be hard to get through a straw, and so cold it
> makes your eyes hurt like a good milkshake/malted/frosted should. Some
> people would call shakes "frappes" or, puzzlingly, "cabinets." No one
> has explained the source of that last with any credibility. Obviously
> those people were from out of town.
I have to confess that I don't own an immersion blender. I have a KA
stand mixer, Cuisinart FP, Osterizer blender, and a 1940s Hamilton Beach
malt mixer, with which I've been very pleased.
> Frosted? 2 (or more) good-sized scoops ice cream. Should be too thick
> to draw up a straw. You decide the size of the scoops. Spoon stuff.
>
> Brown cow shake? Coffee ice cream, chocolate syrup.
>
> Beer barrel? Vanilla ice cream, root beer syrup.
>
> Grasshopper shake? Mint chocolate chip ice cream, green mint syrup.
>
> Brown cow frosted malt? You know...
All good ideas!
>
> Pastorio
Wayne
news:cj0v6...@news3.newsguy.com:
>
>
> Wayne wrote:
>> CoastWatcher <jimd...@willapabay.org> wrote in
>> news:10l6gp2...@corp.supernews.com:
>>
>>
>>>I get teary-eyed thinking of the old drugstore soda fountains and the
>>>chronic question whether to have a milkshake or a malt. No more is
>>>there an option. Whatever happened to Malts? I loved them!
>>
>>
>> The demise of both drugstore and dime store soda fountains and lunch
>> counters seriously cut into the availability of good malts.
>>
>> Ice cream shops, many delis, and other restaurants often have them on
>> their menu. They're good, but they just don't seem quite the same.
>> :-) Several weeks ago I got a vanilla malt at a Baskin-Robbins. Not
>> exactly a take-away bargain at $4.50 a pop, uh, malt!
>>
>> You can get a great malt at Serendipity III on E. 60th in Manhattan,
>> and it's worth whatever their going rate is. Also, at Rumplemayer's
>> on Central Park South, which is probably my favorite. Both places
>> will put you in a nostalgic mood.
>>
>> I make them at home with the Hamilton Beach malt mixer I bought on
>> eBay.
>>
> Wayne, Rumpelmayer's at the St. Moritz is long gone. :o(
Thanks for the info, Margaret. I am sooo sorry to hear that! I would
always stop there in the summer for ice cream or a malt. If I happened
to be in Manhattan for Macy's parade, I would usually go to Rumpelmayer's
for a breakfast of French toast and bacon, with a double hot chocolate to
go!
> Serendipity is still going strong. I have not seen a malted milk
> machine in many years, but then, I never liked malted milks.
For many years, Serendipity has always been a favorite lunch place for me
when wandering around Manhattan. Their "frozen hot chocolate" is
delicious!
Wayne
AA99C3.065...@news.individual.net:
> In article <Xns956DD029...@204.127.36.1>, Wayne
> <wayne...@att.net> wrote:
>
>> lynn...@i29.net (Lynn Gifford) wrote in
>> news:c1ec0a8e.04092...@posting.google.com:
>> > Used to be a chain called (not kidding) "Fuddruckers" which had
>> > great malts - but pricey. Lynn in FArgo
>
>> Is that the same Fuddrucker's as in hamburgers?
>
> Yup.
There are quite a few in and around the Phoenix area. In fact, several of
my co-workers went to one for lunch yesterday.
PENMART01
>Chocolate, vanilla and what others?
>
>--Lia
Mocha
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
kilikini
"PENMART01" <penm...@aol.como> wrote in message
news:20040924090034...@mb-m04.aol.com...
> >I'm not sure I've ever had a malt. They come in different flavors?
> >Chocolate, vanilla and what others?
> >
> >--Lia
>
> Mocha
>
>
>
>
I've had an extra thick blueberry malt before, with ground up real
blueberries. It needed a tad bit more malt flavor, IIRC, but it was yummy.
kili
Matt
> chronic question whether to have a milkshake or a malt. No more is
> there an option. Whatever happened to Malts? I loved them!
I love them, too. I hadn't had one in a long time and then, while at a
conference in Reno, I discovered that the Johnny Rocket's chain has malts.
I'm not sure how widespread they are. We've got them here in Seattle.
-Matt
Puester
Coffee, mocha, strawberry.
Am I the only one who remembers, in the 50's,
when malts/shakes/frappes/sundaes were $.25?
And decent-sized cones were $.10.
Sigh. (Of course minimum wage was $1.25 IIRC.)
gloria p
Richard Kaszeta
> Am I the only one who remembers, in the 50's,
> when malts/shakes/frappes/sundaes were $.25?
> And decent-sized cones were $.10.
That $0.25 in 1955 is about $1.75 today. Hmm, most shakes are more
than that these days, so apparently milkshake prices are outpacing
inflation.
Here's a nice web calculator that corrects for inflation:
http://www.hughchou.org/calc/cpi.cgi
I use stuff like this to remind people that in reality they probably
paid more for gas in the early 80s than now.
> Sigh. (Of course minimum wage was $1.25 IIRC.)
Actually, it was $1.00 in the late 50s, unless your state mandated a
higher wage.
--
Richard W Kaszeta
ri...@kaszeta.org
http://www.kaszeta.org/rich
J.J. in WA
If your e-mail addy is an accurate indication, you're in
Oregon -- drive up to Shelton, WA and hit Nita's Coffeeshop
on Railroad Avenue. They're only open on weekdays (breakfast
and lunch) but they make old fashioned hamburgers, shakes,
and yes, malts...
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)
PENMART01
>when malts/shakes/frappes/sundaes were $.25?
>And decent-sized cones were $.10.
>
>Sigh. (Of course minimum wage was $1.25 IIRC.)
>
>gloria p
Hmm, 1965... you're still a spring chicken... I remember 75ข minimum wage
(1950)... and most fountain ice cream concoctions were 10ข... hand dipped sugar
cones were a nickle. It's funny how all ice cream back than was "premium", and
now folks act like it was just invented last month. In 1950 there was no
pre-packaged ice cream, it was all hand dipped... usta get a gill of Dolly
Madison packed to the flaps for 10ข.
gill = 4 fluid ounces (7.219 cubic inches) 118.294 milliliters
http://www.dol.gov/esa/minwage/chart.htm
PENMART01
Minumum wage wasn't $1.25 until 1963, then went down to $1.15 in 1964, and back
up to $1.25 in 1965. In 1950 the minimum wage reached 75¢, then went to $1 in
1956.
Kate Connally
Hah! We used to get a "Chop Suey Sundae" - 5 scoops
of ice cream, 5 toppings, whipped cream, nuts, and
a cherry - for $.50.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:conn...@pitt.edu
Sunrat
> Am I the only one who remembers, in the 50's,
> when malts/shakes/frappes/sundaes were $.25?
Nope. Not only could you get a large malt glass filled with the shake/malt,
they'd usually leave you the stainless container in which it was made, and which
usually contained a third again as much.
> And decent-sized cones were $.10.
You could also get a cherry, lemon or chocolate coke for $0.10.
----------
Replace the bogus-isp with yahoo to e-mail.
Nancy Young
> Am I the only one who remembers, in the 50's,
> when malts/shakes/frappes/sundaes were $.25?
> And decent-sized cones were $.10.
>
> Sigh. (Of course minimum wage was $1.25 IIRC.)
Yeah, I just got sticker shock looking through the supermarket
circular. Ritz Crackers, Nill Wafers, 3 BUCKS?
That's life.
nancy
Peter Aitken
news:esm8l0tdd3ciumejl...@4ax.com...
> On Fri, 24 Sep 2004 15:04:53 GMT, Puester <pue...@worldnet.att.net>
wrote:
>
> > Am I the only one who remembers, in the 50's,
> > when malts/shakes/frappes/sundaes were $.25?
>
> Nope. Not only could you get a large malt glass filled with the
shake/malt,
> they'd usually leave you the stainless container in which it was made, and
which
> usually contained a third again as much.
>
> > And decent-sized cones were $.10.
>
> You could also get a cherry, lemon or chocolate coke for $0.10.
>
And $10k a year was a nice salary!
--
Peter Aitken
Remove the crap from my email address before using.
kilikini
"Nancy Young" <qwe...@monmouth.com> wrote in message
news:41546011...@monmouth.com...
$3? Try $4.50! NO more cheese and crackers!
kili
PENMART01
>
>"Sunrat" wrote:
Puester wrote:
>>
>> > Am I the only one who remembers, in the 50's,
>> > when malts/shakes/frappes/sundaes were $.25?
>>
>> Nope. Not only could you get a large malt glass filled with the
>shake/malt,
>> they'd usually leave you the stainless container in which it was made, and
>which
>> usually contained a third again as much.
>>
>> > And decent-sized cones were $.10.
>>
>> You could also get a cherry, lemon or chocolate coke for $0.10.
>>
>
>And $10k a year was a nice salary!
In 1950 $10,000/per yr was typical MD's salary, and they made house calls at $4
a pop... and ran a tab... no one had medical insurance then. In 1950 minimum
wage was 75¢/hr, the typical skilled worker considered $2.50/hr excellent
wages... a brand new fully loaded Chevy cost $600 (fully loaded meant car mats
and an AM radio)... no car loans, certainly no leasing. Typically only MDs,
funeral parlors, pimps, and mafiosa drove Caddies... hey, things don't really
change. In 1950 there were no credit cards, no one was in debt, not any more
than their tab at the corner grocery; for a 10¢ bread, 30¢ for a pound of
bologna, 14¢ for a quart of milk, and 25¢ for two packs of Luckies. And
Dugan's still delivered... no one ever made better cup cakes and chocolate chip
cookies, not to this very day.
Big Bertha
> chronic question whether to have a milkshake or a malt. No more is
> there an option. Whatever happened to Malts? I loved them!
I actually discovered the malt when I moved to Iowa to attend college.
Generally, most Dari-Barn-esque establishments will have them (of
varying quality, but all with that malty goodness). Now that I am
living in Chicago, I am at a loss as to where to find a good
one...However, if you ever find yourself in Iowa City, give Whitey's a
try. They have a fabulous selection of flavors!
Puester
In the 1950's HALF of $10K would buy you a very nice house.
When my husband graduated from college in engineering in 1966,
the going wage for new engineers in aerospace was ~$8000.
gloria p
Wayne
@worldnet.att.net:
> Julia Altshuler wrote:
>>
>> I'm not sure I've ever had a malt. They come in different flavors?
>> Chocolate, vanilla and what others?
>>
>> --Lia
>
>
>
> Coffee, mocha, strawberry.
>
> Am I the only one who remembers, in the 50's,
> when malts/shakes/frappes/sundaes were $.25?
> And decent-sized cones were $.10.
Yep, and phosphates were 15в. Most places, ice cream was 5в a dip.
Minimum wage? I dunno. I was 7 yo in 1952.
Thomas
a malt in any flavor you choose. They just add the malt powder. I can't
tell you how many chocolate malts helped embellish the fine flavor of a
cheeseburger and fries at the drive in. Those WERE the days!
Thomas
"Wayne" <wayne...@att.net> wrote in message
news:Xns956EBD88...@204.127.36.1...
Grismalkin
>Wayne wrote:
>
>> You could have malt added to any flavor of milkshake, making it a "malted".
>
>> However, IMHO, the only two flavors that fit well are vanilla and
>> chocolate. Malt has a rather pronounced flavor, and I can't quite picture
>> it with much of anything else.
At Pizza Bob's I liked the banana/strawberry and banana/chocolate, always malts
and never shakes. Plain vanilla just never did it for me.
>>
>> As another poster said, it almost overpowers. I think he didn't even like
>> it with chocolate, although I do. However, I like it most with vanilla,
>> where it's flavor truly predominates.
>
>In our family's soda shop in the early 50's (The Towne Spa in South
>River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
>flavor ice cream (or two since there were two scoops), chocolate
>syrup, a generous spoonful of malt powder, whipped cream and a
>maraschino cherry.
That is so weird. I had dusty roads but nobody I ever met had ever heard of
them. These were served at the soda fountain at Truan's Chocolates in the late
60's, early 70's in Dearborn Hts. MI. Truan's is still there, still with the
fountain. Did some of your family move there with the recipe? I went to their
site, which hardly has any information now, and saw that they were founded in
1929.
Lynn Gifford
> Is that the same Fuddrucker's as in hamburgers?
Yes, but the one here went out of business several years ago.
Lynn
PS: we do, however, have nearly every other damn franchise place here
except the one I really like . . . Popeye's Fried Chicken.
Wayne
We have a bunch of those, too! Never tried it. I assume, if you like it,
that it's good. I hope it's *nothing* at all like KFC. I think that stuff
is disgusting.
Nancy Young
> We have a bunch of those, too! Never tried it. I assume, if you like it,
> that it's good. I hope it's *nothing* at all like KFC. I think that stuff
> is disgusting.
Damn, I used to adore the original KFC chicken.
nancy
Wayne
I can't remember liking KFC since the late 1950s. I really liked it then.
IMHO, the decine of the quality and taste of KFC began when they left the
true restaurant setting and became fast food "outlets".
Nancree
>> when malts/shakes/frappes/sundaes were $.25?
>> And decent-sized cones were $.10.
>>
>> Sigh. (Of course minimum wage was $1.25 IIRC.)
Minimum wage in 1950 was $.75.
---------------------------
1950 Prices US President
Bread: $0.14/loaf Harry S. Truman
Milk: $0.82/gal US Vice President
Eggs: $0.70/doz Alben W. Barkley
Car: $1,750 Academy Award Winners
Gas: $0.27/gal Best Picture: All About Eve
Directed By Joseph L Mankiewicz
Best Actor: Jose Ferrer
in Cyrano De Bergerac
Best Actress: Judy Holliday
in Born Yesterday
House: $14,500
Stamp: $0.03/ea
Avg Income: $3,815/yr
Min Wage: $0.75/hr
DOW Avg: 235
J.J. in WA
Same here, too bad they don't make it that way anymore...
Margaret Suran
J.J. in WA wrote:
> One time on Usenet, qwe...@monmouth.com said:
>
>>Wayne wrote:
>>
>>
>>>We have a bunch of those, too! Never tried it. I assume, if you like it,
>>>that it's good. I hope it's *nothing* at all like KFC. I think that stuff
>>>is disgusting.
>>
>>Damn, I used to adore the original KFC chicken.
>
>
> Same here, too bad they don't make it that way anymore...
>
>
You are most likely speaking of Col. Sander's Chicken. When the old
man sold the business and name, he handed down his recipe, too.
However, the new owners cut corners and the chicken no longer tasted
as it had before. The Colonel barred the new owners legally from
using his name and the name changed to Kentucky Fried Chicken.
To the best of what I remember, that's the story. The original
Colonel Sanders chicken was wonderful, the KFC is really bad.
Helen Peagram
beverage powder. Just make a malted milk with your blender using about 3
Tbsp of ovaltine added to it.
Default User
> PS: we do, however, have nearly every other damn franchise place here
> except the one I really like . . . Popeye's Fried Chicken.
Mmmmmm, Popeye's. That's one of only two fast food places I'll
voluntarily go to (the other being White Castle).
Brian
Miche
"Helen Peagram" <hpea...@nexusisp.com> wrote:
> I make my own, when I allow myself to have one. Ovaltine is a malted
> beverage powder. Just make a malted milk with your blender using about 3
> Tbsp of ovaltine added to it.
Interesting. In New Zealand Ovaltine is a chocolate drink. Not so
where you are?
Miche
--
WWMVD?
notbob
> Interesting. In New Zealand Ovaltine is a chocolate drink. Not so
> where you are?
http://slate.msn.com/id/2074516/
nb
Charles Gifford
"Miche" <mi...@myrealbox.com> wrote in message
news:miche-4CC630....@news.itconsult.net...
Here in Sandy Eggo, it is available both ways. I like the chocolate, but
only at bedtime in the winter!
Charlie
PENMART01
>
>> I make my own, when I allow myself to have one. Ovaltine is a malted
>> beverage powder. Just make a malted milk with your blender using about 3
>> Tbsp of ovaltine added to it.
>
>Interesting. In New Zealand Ovaltine is a chocolate drink. Not so
>where you are?
>
>Miche
Ovaltine makes a few different flavors, including malt.
Puester
I haven't looked for Ovaltine in a very long time,
but in the U.S. when I was a kid there were two
varieties--plain and chocolate. I have no idea what's
available now.
gloria p
PENMART01
>but in the U.S. when I was a kid there were two
>varieties--plain and chocolate. I have no idea what's
>available now.
>
>gloria p
Last I bought some, 'bout 5 years ago, there was vanilla too. But Horlick's
makes even more flavors and their malt powder is much better for making malteds
than Ovaltine.
The Ranger
<taxi...@earthlink.net> wrote:
> > > "Ovaltine"
> I like the chocolate, but only at bedtime in the winter!
Charlie! EWWW! YUCK!!
How _COULD_ you admit to liking that toxic, vile powder?
I expect better of Guinness drinkers!
The Ranger
Charles Gifford
"The Ranger" <cuhula...@yahoo.com> wrote in message
news:602vl0pec7md2me9i...@4ax.com...
I was weaned to early? Besides, Guinness is both malty and chocolaty.
Charlie
Miche
Puester <pue...@worldnet.att.net> wrote:
> Miche wrote:
> >
> > In article <1096160281.bDtBmyU41NyQ1wRmrujXHg@teranews>,
> > "Helen Peagram" <hpea...@nexusisp.com> wrote:
> >
> > > I make my own, when I allow myself to have one. Ovaltine is a malted
> > > beverage powder. Just make a malted milk with your blender using about 3
> > > Tbsp of ovaltine added to it.
> >
> > Interesting. In New Zealand Ovaltine is a chocolate drink. Not so
> > where you are?
>
> I haven't looked for Ovaltine in a very long time,
> but in the U.S. when I was a kid there were two
> varieties--plain and chocolate. I have no idea what's
> available now.
I've never seen "plain" (vanilla?) Ovaltine. I've seen vanilla and
chocolate Horlicks, which sounds similar.
(I love vanilla Horlicks, but it's made with wheat products, so is off
my radar. Sigh.)
Miche
--
WWMVD?
James A. Finley
I just was at Kroger's. Ovatine comes in three flavors: chocolate, malt, and
chocolate malt.
Jim
tagw...@gmail.com
Janet Wilder
> I know this is an old post. I'm hoping someone will reply. I love malted milk powder but I am not sure what to buy name brand wise. I actually go in to ice cream shops and buy small containers that they sell to me since I can't find it in any stores. I see on Amazon different name brands with different reviews and I'm hoping someone can tell me the best one to use not for malted shakes but for topping ice cream. I asked the people at the ice cream shop for the name they use and they would not tell me. What name brand is used for dusty roads that is used in ice cream shops. I believe a friend bought me carnation years ago and it was horrible it did not taste right. Maybe they changed but I don't want to waste money trying all the brands. Any help would be great.
>
--
From somewhere very deep in the heart of Texas
Boron Elgar
wrote:
>On 1/26/2015 4:07 PM, tagw...@gmail.com wrote:
>> I know this is an old post. I'm hoping someone will reply. I love malted milk powder but I am not sure what to buy name brand wise. I actually go in to ice cream shops and buy small containers that they sell to me since I can't find it in any stores. I see on Amazon different name brands with different reviews and I'm hoping someone can tell me the best one to use not for malted shakes but for topping ice cream. I asked the people at the ice cream shop for the name they use and they would not tell me. What name brand is used for dusty roads that is used in ice cream shops. I believe a friend bought me carnation years ago and it was horrible it did not taste right. Maybe they changed but I don't want to waste money trying all the brands. Any help would be great.
>>
>Horlich's? Wonder if they still make it.
http://www.horlicks.co.uk/
Brooklyn1
wrote:
>
>http://www.amazon.com/Horlicks-Drinking-Powder-300g-England/dp/B000MOEUNC/
>
>-sw
Also sold in most NYC markets, in powdered form and as tablets.
sf
for it. I know I used to see Carnation brand and Googling to make
sure it really was Carnation, imagine my surprise when I saw that
Ovaltine is actually malt flavor. No wonder I didn't like it when I
tried it!
http://www.foodiewithfamily.com/homemade-ovaltine-malted-milk-powder-chocolate-and-plain/
--
A kitchen without a cook is just a room
S Viemeister
jmcquown
> I know this is an old post. I'm hoping someone will reply. I love malted milk powder but I am not sure what to buy name brand wise. I actually go in to ice cream shops and buy small containers that they sell to me since I can't find it in any stores. I see on Amazon different name brands with different reviews and I'm hoping someone can tell me the best one to use not for malted shakes but for topping ice cream. I asked the people at the ice cream shop for the name they use and they would not tell me. What name brand is used for dusty roads that is used in ice cream shops. I believe a friend bought me carnation years ago and it was horrible it did not taste right. Maybe they changed but I don't want to waste money trying all the brands. Any help would be great.
>
My mother used to use powdered coffee creamer and the container is
nearly identical to that of the malted milk powder. One morning I
*almost* put malted milk powder in her coffee rather than the creamer.
That would have been an *ooops!* :)
Jill
James Silverton
Britain, they were an alternative to the otherwise compulsory milk
ration. I tried them exactly once and I still remember the disgusting taste.
--
Jim Silverton (Potomac, MD)
Extraneous "not." in Reply To.
Dave Smith
> My mother used to use powdered coffee creamer and the container is
> nearly identical to that of the malted milk powder. One morning I
> *almost* put malted milk powder in her coffee rather than the creamer.
> That would have been an *ooops!* :)
I have not had a malted milk in years, but because of the lactose
intolerance thing I have never been into any kind of dairy drinks.
Dave Smith
>
> I remember Horlick's tablets. When I was in elementary school in
> Britain, they were an alternative to the otherwise compulsory milk
> ration. I tried them exactly once and I still remember the disgusting
> taste.
>
Ophelia
"James Silverton" <not.jim....@verizon.net> wrote in message
news:ma85v5$7jd$1...@dont-email.me...
--
http://www.helpforheroes.org.uk/shop/
spamtr...@gmail.com
The Horlick brothers immigrated to Racine, Wisconsin, from London,
England in the 1800s. They invented malted milk, and trademarked that
name in 1887. The oldest public high school in Racine is named after
philanthropist William Horlick. Horlicks closed its Racine plant
completely in 1975, citing declining US demand.
Jean B.
appalled to see the added iron. Carnation doesn't include that and has
the flavor one is looking for. I normally don't indulge in such things
now but did happen to have some fairly recently... Carnation Malted
Milk Powder, good chocolate syrup, and what passes for low-carb milk.
Perfect.
Jean B.
iron-laden Horlick's in an Indian grocery store.
Jean B.
Because of that, I did once try making a coffee malt years ago (using
the powder with hot coffee and not doing anything that was parallel to
making a chocolate malt) and it was not appealing. If I were to do that
today, the best approach would be Carnation's MM ("original"), coffee
syrup, and milk. For those who don't know, as with cocoa, if stirring
and not using another implement, it is wise to incorporate liquid a bit
at a time; adding it all at once will result in clumps.
Lacking coffee syrup, one could concoct a small amount of something
roughly equivalent to that.
jmcquown
Jill
Nunya Bidnits
>I still have some coffee syrup in the pantry. :)
Nunya Bidnits
> Carnation Malted Milk Powder, good chocolate syrup, and what passes for
> low-carb milk. Perfect.
French Vanilla ice cream, Ghiradelli chocolate syrup (the kind baristas
use), Carnation malt, and a bit of whole milk. I have a real soda fountain
type blender that I haul out for this ritual. If only regular vanilla ice
cream is on hand, then I put an egg in it. Really. Whipped cream on top
really makes it.
MartyB
Julie Bove
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:mabml3$jci$1...@dont-email.me...
>>I still have some coffee syrup in the pantry. :)
>
> WTH is coffee syrup? Never heard of it.
sf
Kalmia
spamtr...@gmail.com
Ed Pawlowski
chocolate milk except coffee flavored. A New England tradition.
Jean B.
Actually, come to think of it, I have some coffee syrup in my "pantry".
The major issue is that it is a normal sugar-based syrup... and malt
powder is very carby. Someday... I will say again, that my only
attempt to combine those flavors was NOT meritorious.
Jean B.
with coffee.
Jean B.
guess it depends on the ratios though.
Jean B.
Jean B.
Morning Glory and whatever it is that I got later (hmmm. Maybe ABC,
from ?Indonesia?) are much better than the ones one normally encounters.
Jean B.
sf
coffee too.
Miss Kitty
>
> Coffee flavored syrup used for things like coffee milk. Sort of like
> chocolate milk except coffee flavored. A New England tradition.
jmcquown
>
Rhode Island/New England thing originally used to make coffee flavoured
milk.
http://www.autocrat.com/CoffeeExtracts
Jill
Nunya Bidnits
> I find the chocolate syrup, malt, and milk to be quite rich enough. I
> guess it depends on the ratios though.
was making them commercially when I worked at a local diner at age 13. I'm
very particular about the ingredients.
Putting an egg in the malt is an old time soda fountain trick which was
taught to me by my father. His father owned drugstores with soda fountains
in the early 20th century and his first job was working for my grandfather
as a "soda jerk".
MartyB
sf
<nunyab...@eternal-september.invalid> wrote:
> Putting an egg in the malt is an old time soda fountain trick which was
> taught to me by my father. His father owned drugstores with soda fountains
> in the early 20th century and his first job was working for my grandfather
> as a "soda jerk".
--
A kitchen without a cook is just a room.
Janet Wilder
> On Fri, 30 Jan 2015 20:46:32 -0600, "Nunya Bidnits"
> <nunyab...@eternal-september.invalid> wrote:
>
>> Putting an egg in the malt is an old time soda fountain trick which was
>> taught to me by my father. His father owned drugstores with soda fountains
>> in the early 20th century and his first job was working for my grandfather
>> as a "soda jerk".
>
> People put an egg in a regular milk shake back then too.
>
strained the egg, however, as I gagged on any slimy stuff. I was not an
easy child to raise.
--
From somewhere very deep in the heart of Texas
Jean B.
Autocrat was lousy, which probably means it was using HFCS. There are
much better syrups like Morning Glory (if it still exists), Dave's
(IIRC), and ABC (which I purchased in the Indonesian section of a
pan-Asian store).
Jean B.
extremely pleased to finally get my hands on a copy of the Spatula Soda
Water Book. It is a later edition. Now I want one of the very early
editions, which still has apothecaries' measure and a copy of the last
edition. Good luck to me!
jmcquown
never heard of coffee syrup until then. That was many years ago.
Jill
Nunya Bidnits
Yes, good luck! My grandfather's businesses had a pretty colorful history.
Back then soda fountains were mostly inside drugstores, which also served as
bus stations, post offices, and so forth, much more of a community necessity
than drugstores today. One of my father's jobs working for my grandfather
was to announce the comings and goings of buses over the loudspeaker. He
wound up a reporter and radio personality, and as a kid he liked to also
read the news from the newspaper over the loudspeaker. There were some real
characters that frequented his all night soda fountains, including Red
Skelton and Walt Disney.
MartyB
Bryan-TGWWW
seriously skinny, let them eat as much/little protein as they want to.
Good riddance to parents who made their children eat things they hated. My
father made me eat nasty things, and I'm glad that the old bastard is dead.
>
--Bryan
Brooklyn1
>
> When I last looked, and I probably haven't looked for a few years,
> Autocrat was lousy, which probably means it was using HFCS. There are
> much better syrups like Morning Glory (if it still exists), Dave's
> (IIRC), and ABC (which I purchased in the Indonesian section of a
> pan-Asian store).
http://www.manhattanspecial.com/
Jean B.
away from the HFCS?
Jean B.
relative. Those old marble soda fountains were really something! To
think that almost all of them were torn out. :-( I have seen that
there has been a bit of a comeback for soda fountains, which is encouraging.
I started doing research into soda fountains and related... er
substances and collecting material for a book before other books started
being published on the topic. I had the idea that it was going to be a
really HOT topic! But then I read the c--p one has to do to get
published now, like have a blog with a lot of followers. That was a
real turnoff. I still work on my tome sometimes. It would be more like
collectible classic than what I have seen, but I think someone who is
more aggressive than I am would have to publish it after my demise.