Baskin Robbins Canada [...] Almonds [...] Artificial Flavour
(Derived from Barley)

flavor derived from barley [?]

Advanced chemistry? Black magic? I have no idea.

It's like getting maple flavor out of
fenugreek seeds.

Loblaw's Black Label [...] contains just cream, milk,
sugar, skim milk powder, frozen egg yolk, pistachio paste

Ah, real. One does note that many of our better brands
have similarly limited ingredients lists.

Black Label is the top quality line for their house brands, ahead
of President's Choice and way ahead of No-Name.

Unlike certain other Canadian concerns whose Mabel,
Black Label was not anywhere the top of the line,
or so one hopes. As far as PC goes, when I was
familiar with the brand, its products were
superior to any US generic and at least as good
as most of the prestige brands.

Breyers [...] "frozen dairy dessert". The damned stuff isn't
even legally ice cream!

The ingredients list may be acceptable still,
though the amount of overrun is truly amazing.

The butterfat content is 5% when the minimum for ice cream is 10%.
They try to compensate with vegetable gums but fail badly. They have
also swapped out natural flavouring for artificial to cut costs. It
is cheaper than other brands but no bargain; it has become the
Wal-Mart of ice creams.

I just revisited the Breyer's lactose-free
vanilla. It was seriously bad; even in a float
of Pepsi wild cherry it was bad - perhaps
even worse, as the off-flavors of both
reinforced each other.

Title: Grilled Apple Crisp

I first read "distilled apple crisp," which would
have been appropriate, given that you posted it.
Sadly, the recipe in question was neither distilled
nor an apple crisp.

Apple crisp cocktail
categories: booze, semi-homemade
yield: 1

1 oz brandy
2 oz apple cider, chilled
2 oz Champagne
2 sl (thin) apple for garnish

In a champagne flute, combine the brandy and cider
and stir. Top with Champagne. Garnish with a couple
of slices of apple.

Sandra Lee
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