No sooner do I resolve to eat right from now on, than this happens: "Here's the Scoop on Krispy Kreme's New Doughnut-Flavored Ice Cream".
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No sooner do I resolve to eat right from now on, than this happens: "Here's the Scoop on Krispy Kreme's New Doughnut-Flavored Ice Cream".
I wonder how they get the sugar-and-grease flavor in frozen form.
ReplyDeleteAin't science grand?
That's a proprietary secret.
DeleteI should say I was a baker at Dunkin' Donuts for much of my 20s and briefly at Krispy Kreme.
ReplyDeleteI once calculated how much shortening went into each donut, it was very a non-trivial amount.
Like 75 lbs per 200 lbs of flour, yeast, cake and french crueller. I forget how many doughnuts that made.
If I had worked at a donut shop, it wouldn’t have lasted long; there would have been noticeable inventory shrinkage within days. - Paco
DeleteIf I had worked at a doughnut shop there would have been fewer cruellers for the customers.
DeleteI have a lot of bad habits, but sweets are not one of them. I've been to Dunkin' Donuts once in the last twenty-thirty years, and Krispy Kreme never. When we eat pastries (which is very seldom), they usually come from some local mom and pop bakery, or occasionally from a restaurant (we sometimes order desserts and take them home for breakfast the next day). It helps to avoid that kind of thing when you have managed to reverse Type II. Incidentally, that's my virtue signaling for the day, sorry.
ReplyDeleteRebecca: You're just thinking of our welfare, for which we're grateful.
ReplyDelete