In article <
1fb4mb3r...@sqwertz.com>, Sqwertz says...
>
> Gelato, my ASS!! I don't eat ice cream often but any time I try
> something new I get burned.
>
> This stuff is just whipped full of air just like all the other low to
> mid-range lousy ice creams. Package looks good with all this caramel
> and toppings swirled throughout the ice cream but that beauty is only
> skin deep - it's all just cheap-assed ice cream underneath there with
> no caramel or goodies inside.
>
>
http://www.breyers.com/product/detail/694169/vanilla-caramel-gelato
>
> Overuse of vegetable gums leaves this thick, slimy film on the tongue
> that needs to be washed off after each spoonful. It doesn't even meet
> the legal definition of "Ice Cream" which is why they gave it the
> fancy name that implies a higher end product (with a price to match).
>
> And a new ingredient to me, "PGPR". I had to look that one up:
> "polyglycerol polyricinoleate" (no wonder they don't spell it out on
> the package). It's a chemical concoction that allows them to use very
> little, if any cocoa butter in fake chocolates.
>
> Regular price is $4.48, on sale for $2.24 for 28 ounces ("The New
> Quart"). Stay far away. Fortunately my skeptical ass also bought a
> backup: HEB brand Creamy Creations Dulce de Leche. Low overrun,
> tastes so much cleaner and richer, and a steal at $2.74/quart (a REAL
> quart!).
>
> Ice cream has got to one of the bastardized food items on grocers
> shelves over the last 20 years.
Ice cream and bread.