Guaranteed OT: Chocolate Milkshakes.

The very best I've ever had is

Bruce, a MN Galoot

>a hot fudge malt from Annie's Parlor in Minneapolis. Real ice cream, hot fudge sauce, real malt powder. Dang! Enough carbs to push my blood sugar into next week but worth it. That and their cheeseburger and fries... UFFDA!

Bruce

Lowe's Dairy

Jim Shaver Oakville, Ont.

>Back in the 70's......my dad used to drive us up to Lachute and we'd get a chocolate shake at Lowe's Dairy......it was the milk....and the local pastures that made the difference for sure, eh!

:-)

Take care,

Jim

Re: The answer is: McStuff

dtewell

>My thoughts on this: worth a little

To hear your CORRECT answer: pricless

Thanks, you made my day.

We Called It A Black and White Milkshake

George@Colonel's Workshop-Havertown PA

>

Dairy Queen

Dan Moening in Sacramento

>"I'd like a Vanilla Blizzard with M&MS please."

Clerk reaching for some darkish looking powder..

"Ahem. Whoa.. what's that stuff?"

Clerk, "M&Ms. We grind them ahead of time".

"Well, no, you don't."

Clerk, "Tastes the same".

"No. It doesn't."

Blech.

I just can't seem to convince them that it's a quite different product when you use whole M&Ms; as should be the custom.

~Dan.

Whose Chocolate Milkshakes are made with Vanilla Ice Cream.

Johnny Rocket's

Rod Peterson -- Ormond Beach

>You might have to go to da City to find one, although they've been expanding. I don't remember if there's one in STL (like at Galleria, perhaps), and I don't know where there's one up north, but I know there is.

The chain is styled after a '50s diner and all things considered (shareholder profits, bottom line, bean-counting suits, etc.) they do a pretty decent burger and a pretty decent shake (made the right way), and you get the extra.

Rod

Fitz's

Jason in Reno

>IIRC, Fitz's in St. Louis still does that, but it's been 7 years since I've been there.

Sounds exactly like a dialogue I'd be in.

Rod Peterson -- Ormond Beach

>> Whose Chocolate Milkshakes are made with Vanilla Ice Cream.

I keep wanting to ask all these people who think chocolate ice cream is okay for a milkshake base how to make a chocolate sundae, or as we used to call it, an ice cream sundae.

“You start with a scoop or two of vanilla ice cream…” Thank You! Good night, everyone. Class is over.

Rod

Come to Erie, PA

Lee Schierer, McKean, PA

>Sally's Diner here near Presque Isle State Park that still serves shakes made with vanilla ice cream with chocolate syrup, mixed in the stainless steel cup, served in a heavy glass shake cup with the extra left in the stainless cup on the side. They even put whipped cream and a cherry on top. They also serve the best hot dogs in town.

Lee

Re: And what about the extra???

Gabe Doyle

>Go to Steak & Shake. They do it that way still - and they're really good too. I don't know if they start with vanilla ice cream though.

Ever see a melted one?

Thomas Skaggs, Foothills of Mount Level

>Mark, I believe every word! If you've ever seen a full McDonalds milkshake after it has melted then what you say makes perfect sense. A melted shake from Mickey D's is about 1/5 the volume.

McStuff + air= a lousy shake.

Tommy

There are milkshakes and there are…

Rod Peterson -- Ormond Beach

>…milkshake-like products. It's generally an easily discernible gulf between them, too. Steak & Shake's are the latter (if they're not, they're using some godawful ice cream-like product), but they're the best of the latter. I can actually tolerate them. I think I've only had one McStuff shake in my life and it was enough to put me off of milkshake-like products for good (S&S excepted—they really are the best of their class).

Rod

Do you have Perry's over there?

Rod Peterson -- Ormond Beach

>There's one in Corry and one in Spartansburg and one up in Lakewood. I don't know if they do shakes but they have pretty good ice cream.

In the '50s the big dairy in Chautauqua County was Jenkins. They folded their tent a couple of decades ago, I believe. Were they ever over your way? They had a fountain on Fairmount Av (17J back in the day) about where Sams is now, I believe (right across the street from my cousin's gas station, but you don't know him…). I got my milkshake education there. Mmmm, mmm.

Rod

Was there ever a Christie's Dairy up by you?

Rod Peterson -- Ormond Beach

>They had a fountain outlet in Grimsby much like the one I mentioned in my post to Lee above. Their shakes weren't quite as good, but their ice cream wasn't bad. I don't know how widespread they were, but, like Jenkins, they're gone. The Christie Avenue exit off the Queen E is still there, though.

Rod

LOL!!!

mdclor

>

Re: Thank you!!________

Guy Kroll

>Thank you Rod. That brought back the old " Forty Fort Ice Cream Palor". I spent my childhood hanging out in that place. Can still see it and taste those great old shakes.

Thanks Again

Guy

Re: The answer is: McStuff

Lee Gordon

>I know your essay on McStuff was in jest but this week on Iron Chef America the challenger actually used edible packing material (i.e. foam packing peanuts made from some sort of starch/cellulose derivative) in one of his dishes. And he won!

BTW, I can actually remember when McDonalds used to make their french fries by cutting real potatoes and frying them.

Re: I can wax nostalgic w/ the best, BUT

Lee Gordon

>Agreed. To me, the phrase "too much chocolate" makes about as much sense as "too many clamps."

Dont even get started a NYC egg cream....

Thomas (formerly of NYC)

>No eggs, no cream. But it has always been that way.

THIS is what I'm sayin'!

Joanne Adler in Pt. Pleasant, PA

>

From an old "jerk".

Ray Thompson - Middletown,IN

>And you can read that any way you want. Back in the day I worked for several years for a local ice cream imporium that made its own ice cream and had two local stores. The ice cream we used in malts and shakes was an unflavored ice cream that was called "malt cream". Standard ice cream just no flavor added. All the flavor was introduced by the syrups that were added. The only exception was the chocolate/chocolate where chocolate ice cream and chocolate syrup were the main ingredients. My one claim to fame was I could make an "extra thick" milk shake that I gave to the customer upside down in the glass without spilling a drop.

Ray

Re: Guaranteed OT: Chocolate Milkshakes.

Don Henthorn

>I don't know how old the milk shake thing is but it was about 1926 or 27 that I had my first. Never heard of one before. I just couldn't believe how good it was. Then later, about 1932 or so the corner drug store fountain began serving chocolate cherry cokes with marshmellow on top. We jr high and high school kids would blow all our money in those. UUUMMMMMMM!

Re: What about Wendy's?.

Bill Turpin in WNC mountains

>Have you ever noticed that Wendy's shakes are much heavier than the air-filled shakes from McD? That is because Wendys uses Attapulgite as a filler. Attapulgite is found in southwest Georgia where the local rednecks know that is finely ground......DIRT!! A high grade fullers earth.

Bill in WNC mountains

If you spill the beans, you'll be dealt with!.....

Art Silva

>Art, also formerly from NYC, (Staten Island)

Way back when

DB

>When I was a Cub Scout our troop went on a tour of the local Mc Donalds (it is still there by the way). They showed us how they actualy made there products. For there fries they would take real potatoes and put them inside a spinning drum that had a rough surface on the inside (like sandpaper) to peel the potatoes. Then they would put the potatoes in a hand operated french fry slicer. Then they would fry them. Those were good fries back then.