Comments on: The Best Frozen Custard in Los Angeles, The Conclusion http://www.la-foodie.com/desserts/the-best-frozen-custard-in-los-angeles-the-conclusion/ Mon, 06 Feb 2012 23:40:12 -0700 http://wordpress.org/?v=2.8.2 hourly 1 By: Silky Smooth http://www.la-foodie.com/desserts/the-best-frozen-custard-in-los-angeles-the-conclusion/comment-page-1/#comment-231 Silky Smooth Fri, 31 Jul 2009 11:03:09 +0000 http://www.la-foodie.com/?p=499#comment-231 Hi Drew, Check out Silky Smooth's new Facebook Fan Club!! A complete & accurate history of the original store, sneek peak at the new version, and you can now get real-time construction updates on the new stores. Here is the link, I invite all Silky Smooth fans to join now, what a great community we have built since 2004, let's all get back together on Facebook!! http://www.facebook.com/home.php?filter=app_2309869772#/pages/Beverly-Hills-CA/Silky-Smooth-MicroCreamery/241183685240?ref=mf Hi Drew, Check out Silky Smooth’s new Facebook Fan Club!!

A complete & accurate history of the original store, sneek peak at the new version, and you can now get real-time construction updates on the new stores.

Here is the link, I invite all Silky Smooth fans to join now, what a great community we have built since 2004, let’s all get back together on Facebook!!

http://www.facebook.com/home.php?filter=app_2309869772#/pages/Beverly-Hills-CA/Silky-Smooth-MicroCreamery/241183685240?ref=mf

]]> By: Drew http://www.la-foodie.com/desserts/the-best-frozen-custard-in-los-angeles-the-conclusion/comment-page-1/#comment-119 Drew Fri, 01 May 2009 19:53:37 +0000 http://www.la-foodie.com/?p=499#comment-119 @Jeff: Thanks so much for the feedback. I had no idea Strickland's doesn't use eggs. As you said, custard must contain eggs. Therefore, Strickland's isn't custard. Check yet another one off the list. As for the HCFS content, that's just a bummer. A good product should have good ingredients, and HCFS is a cheat, in my opinion. By the way, this week's "Stuff You Should Know" podcast is all about HCFS. Check it out, or read the original article on How Stuff Works: http://recipes.howstuffworks.com/high-fructose-corn-syrup.htm Thanks so much for the update, Jeff! @Jeff: Thanks so much for the feedback. I had no idea Strickland’s doesn’t use eggs. As you said, custard must contain eggs. Therefore, Strickland’s isn’t custard. Check yet another one off the list. As for the HCFS content, that’s just a bummer. A good product should have good ingredients, and HCFS is a cheat, in my opinion.

By the way, this week’s “Stuff You Should Know” podcast is all about HCFS. Check it out, or read the original article on How Stuff Works: http://recipes.howstuffworks.com/high-fructose-corn-syrup.htm

Thanks so much for the update, Jeff!

]]> By: Jeff http://www.la-foodie.com/desserts/the-best-frozen-custard-in-los-angeles-the-conclusion/comment-page-1/#comment-118 Jeff Fri, 01 May 2009 18:23:21 +0000 http://www.la-foodie.com/?p=499#comment-118 RE: Strickland's...As a resident of The OC, Strickland's is among the best "homemade ice cream" around, but with admittedly mediocre competition. It is indeed made with old-fashioned frozen custard machines, which sets it apart. Nice and dense, but not quite as smooth as the great custard shops like Kopp's, Leon's, Andy's, and what was once Big J's in Orange or Silky Smooth in LA (hope they come back). However, checking their nutritional info reveals two problems with Stricklands: 1) Their product contains ZERO eggs, therefore it is NOT frozen custard by law. I know they tell a story about WWII and egg rationing, but how relevant is that today? Custard, by definition, contains eggs. Period. 2) I have no idea why a product this "authentic" from 1936 would use HFCS as a sweetener. This is sacrilegious! Jeez, cane sugar isn't THAT expensive. Or, for that matter, honey as Ted Drewes uses. RE: Strickland’s…As a resident of The OC, Strickland’s is among the best “homemade ice cream” around, but with admittedly mediocre competition. It is indeed made with old-fashioned frozen custard machines, which sets it apart. Nice and dense, but not quite as smooth as the great custard shops like Kopp’s, Leon’s, Andy’s, and what was once Big J’s in Orange or Silky Smooth in LA (hope they come back).

However, checking their nutritional info reveals two problems with Stricklands:
1) Their product contains ZERO eggs, therefore it is NOT frozen custard by law.
I know they tell a story about WWII and egg rationing, but how relevant is that today? Custard, by definition, contains eggs. Period.
2) I have no idea why a product this “authentic” from 1936 would use HFCS as a sweetener. This is sacrilegious! Jeez, cane sugar isn’t THAT expensive. Or, for that matter, honey as Ted Drewes uses.

]]> By: SinoSoul http://www.la-foodie.com/desserts/the-best-frozen-custard-in-los-angeles-the-conclusion/comment-page-1/#comment-97 SinoSoul Thu, 02 Apr 2009 16:37:25 +0000 http://www.la-foodie.com/?p=499#comment-97 LA Foodie, well noted. Sometimes, if it's the just best of the worst (Culver's), I'd rather not eat it at all. It's been over 2+ years since I've last sampled WI fro-custard (or a real Chicago dog) but... good things will hopefully come to those (err. me) who wait? LA Foodie,
well noted. Sometimes, if it’s the just best of the worst (Culver’s), I’d rather not eat it at all. It’s been over 2+ years since I’ve last sampled WI fro-custard (or a real Chicago dog) but… good things will hopefully come to those (err. me) who wait?

]]> By: Drew http://www.la-foodie.com/desserts/the-best-frozen-custard-in-los-angeles-the-conclusion/comment-page-1/#comment-95 Drew Thu, 02 Apr 2009 16:16:53 +0000 http://www.la-foodie.com/?p=499#comment-95 @SinoSoul: I totally agree that the best frozen custard around is from Wisconsin and a few other spots in the Midwest. My personal fave is Ted Drewes in St. Louis. If I mistakenly implied that I think Culvers is the best, my apologies. It's clearly not. I simply meant to suggest that you could do a lot worse for a chain restaurant. @SinoSoul: I totally agree that the best frozen custard around is from Wisconsin and a few other spots in the Midwest. My personal fave is Ted Drewes in St. Louis. If I mistakenly implied that I think Culvers is the best, my apologies. It’s clearly not. I simply meant to suggest that you could do a lot worse for a chain restaurant.

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