Heath has a couple shortcomings - the chocolate tastes bogus,
and the toffee is too hard by a fair margin (the way to fix -
a touch of baking soda in the manufacture). The good thing
about it was (the last time I had one) the flavor was fairly
buttery almost like the real thing.

They're made (I think, distributed anyway) by Hershey now, which might

It's been under the Hershey umbrella for decades,
so that's no excuse.

account for the chocolate issue... I still get them, but do prefer the
better ones... :)

And it seems tha the last time I had one, a couple
or three years ago, the chocolate was worse than I'd
remembered it. It was never the excellentest European
couverture, but the recent iteration(s?) seemed gooier,
more cardboardy-tasting, and less chocolaty.

I was under the impression that it was the Safeway house
brand (Select or something), which made it all the more
impressive. If that was not so, what was the brand name?

It was, but as Dale as said, Safeway discontinued that entire line...

Then the task is to find out who the supplier was/

Yep, a cost-benefit analysis but more complicated.

Isn't that what computers are for....? ;)

Perhaps, but computer models often don't work right.

They do, after all, have to be programmed correctly....

And the data collection has to be sound, which is
at least as crucial.

That, too...

As they say GIGO, but really more like GIGx10O.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Jim's Orange Marmalade
Categories: Spreads, Toppings
Servings: 6

2 lb Seville oranges (about 5)
1 Lemon
6 c Water
7 1/2 c Sugar

Directions: Put 4 small saucers in freezer. In a very large pot, combine
oranges, lemon and water. Cover and bring to a simmer. Let simmer 2
hours.
DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut
in half and scoop pulp, seeds and pith back into pan. Put shells to one
side. Bring pan to a boil and boil hard 5 minutes. Strain through damp
cheese cloth in a sieve. Gather ends and squeeze out remaining juice. You
should have 6 cups. Make up any difference with water. Return liquid to
pan. Remove all white pith from skins. Cut skins in fine strips (or as
desired) and add to pan with sugar. Place over low heat and stir to
dissolve sugar. Bring to boil. Boil hard, stirring occasionally to
prevent
scorching. Boil hard until jell point is reached, between 60 and 90
minutes depending on natural fruit pectin available. Jell point test.
Chill
some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a
small amount of hot marmalade on chilled plate and chill for 2 minutes.
Run
finger through marmalade on plate. If surface wrinkles, it has reached
jelling point. If still syrupy, continue boiling. Repeat test at 5
minute
intervals until jell point is reached. Remove pan from stove and stir
for
5 minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2
inch head space. Seal as you like
Source unknown

MMMMM
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