Breyer's ice cream

On 1/25/2005 2:50 PM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge: <br>

Bryers isn't the only one that has reduced the package size but not the
price. Many of the "1/2 gallon" containers are now 56 oz.

Quoted message said:

Breyers recently reduced the package size of their ice cream
from 1/2 gallon to 1-1/2 quarts, but didn't lower the price at all. That's a
25 % difference!!! They do what they think they can get away with. Do price
scanners in stores ever err in the customer's favor? Of course not - they're
playing the odds that you'll never notice - and if you do, they'll apologize
till they get blue in the face.

"PhotoMan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Breyers recently reduced the package size of their ice cream
from 1/2 gallon to 1-1/2 quarts, but didn't lower the price at all. That's

a

Quoted message said:

25 % difference!!! They do what they think they can get away with. Do

price

Quoted message said:

scanners in stores ever err in the customer's favor? Of course not -

they're

Quoted message said:

playing the odds that you'll never notice - and if you do, they'll

apologize

Quoted message said:

till they get blue in the face.

It isn't a new phenomena. Package sizes for many items has shrunken.
Coffee is an example. I suspect that many people don't notice. I can't
remember a time when a price scanned too low. One reason that I like using
the self check-out is that it keeps me focused on the prices. I find wrong
pricing at least twice a month. There is never a mechanism to correct the
price in the system. The store will (usually) cheerfully make the
correction for you, but the next person in line will get changed the
incorrect, higher price. Our Meijer store has a bad practice of removing
the shelf tags when they run out of a sale item. That way, people don't ask
for a raincheck.

As for Breyer's ice cream, I find that the store brand is better, packaged
in a full half-gallon box, and costs less. I think their quality has
shrunken along with the package size.

Vox Humana said:

As for Breyer's ice cream, I find that the store brand is better, packaged
in a full half-gallon box, and costs less. I think their quality has
shrunken along with the package size.

It's a shame that their quality has diminished. I used to prefer Breyers among
the medium quality ice creams. I never went for the really cheap stuff. I used
to like Bryers all natural vanilla. I have had an ice cream maker for close to
two years now and haven't bought ice cream since I got the machine.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vox Humana said:

As for Breyer's ice cream, I find that the store brand is better,

packaged

Quoted message said:

Quoted message said:

in a full half-gallon box, and costs less. I think their quality has
shrunken along with the package size.

It's a shame that their quality has diminished. I used to prefer Breyers

among

Quoted message said:

the medium quality ice creams. I never went for the really cheap stuff. I

used

Quoted message said:

to like Bryers all natural vanilla. I have had an ice cream maker for

close to

Quoted message said:

two years now and haven't bought ice cream since I got the machine.

I have a Simac Il Gelato machine that needs to be repaired. I might look
into the new ice cream maker attachment for the Kitchen Aid stand mixer. As
with most things, homemade is the way to go.

On Tue 25 Jan 2005 02:45:23p, Vox Humana tittered and giggled, and giggled
and tittered, and finally blurted out...

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vox Humana said:

As for Breyer's ice cream, I find that the store brand is better,
packaged in a full half-gallon box, and costs less. I think their
quality has shrunken along with the package size.

It's a shame that their quality has diminished. I used to prefer
Breyers among the medium quality ice creams. I never went for the
really cheap stuff. I used to like Bryers all natural vanilla. I have
had an ice cream maker for close to two years now and haven't bought
ice cream since I got the machine.

I have a Simac Il Gelato machine that needs to be repaired. I might look
into the new ice cream maker attachment for the Kitchen Aid stand mixer.
As with most things, homemade is the way to go.

What's wrong with your Simac, Vox? I have the same or similar machine
which I bought in the mid/late 1970s and, so far, hoave not had a problem.
I'm wondering what I may have to look forward to.

Thanks,
Wayne

In article [email hidden], Vox Humana at
[email hidden] wrote on 1/25/05 15:50:

Quoted message said:

"PhotoMan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Breyers recently reduced the package size of their ice cream
from 1/2 gallon to 1-1/2 quarts, but didn't lower the price at all. That's

a

Quoted message said:

25 % difference!!! They do what they think they can get away with. Do

price

Quoted message said:

scanners in stores ever err in the customer's favor? Of course not -

they're

Quoted message said:

playing the odds that you'll never notice - and if you do, they'll

apologize

Quoted message said:

till they get blue in the face.

It isn't a new phenomena. Package sizes for many items has shrunken.
Coffee is an example. I suspect that many people don't notice. I can't
remember a time when a price scanned too low. One reason that I like using
the self check-out is that it keeps me focused on the prices. I find wrong
pricing at least twice a month. There is never a mechanism to correct the
price in the system. The store will (usually) cheerfully make the
correction for you, but the next person in line will get changed the
incorrect, higher price. Our Meijer store has a bad practice of removing
the shelf tags when they run out of a sale item. That way, people don't ask
for a raincheck.

As for Breyer's ice cream, I find that the store brand is better, packaged
in a full half-gallon box, and costs less. I think their quality has
shrunken along with the package size.

I don't eat ice cream that often, so I haven't paid attention to this
change.

I recall a news item about that phenomenon some years ago, and I think the
news report focused on coffee. I'm just old enough to remember when a "can
of coffee" was a POUND of the product. To this day, I still make that
association, even though it's incorrect and inaccurate...you're getting
thirteen ounces, not sixteen.

Don't be fooled that the companies that make or process these goods are
insensitive to price changes. If they were to raise the prices, consumers
would scream bloody murder to high heaven, and the sales would dry up. So
they reduce the size of the packaging. Critics have described this practice
as "a backhanded price increase," the most recent of which comes to mind is
Dannon's reduction of their yogurt cups from 8 ounces to six. That was
according to Dannon's own surveys that indicated that consumers "wanted" the
smaller size. (Su-u-u-u-re.) Consequently, I no longer eat Dannon yogurt as
much as I once did.

Dieter Zakas
Capacity, NJ

On Tue, 25 Jan 2005 22:37:44 GMT, Dieter Zakas <[email hidden]>

Quoted message said:

In article [email hidden], Vox Humana at
[email hidden] wrote on 1/25/05 15:50:

Quoted message said:

"PhotoMan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Breyers recently reduced the package size of their ice cream
from 1/2 gallon to 1-1/2 quarts, but didn't lower the price at all. That's

a

Quoted message said:

25 % difference!!! They do what they think they can get away with. Do

price

Quoted message said:

scanners in stores ever err in the customer's favor? Of course not -

they're

Quoted message said:

playing the odds that you'll never notice - and if you do, they'll

apologize

Quoted message said:

till they get blue in the face.

Actually to 1-3/4 quarts, a 12-1/2% sneak reduction. Other mass-market
ice cream brands, such as longtime Breyers ripoff Dreyers, did the
same.

Quoted message said:

Quoted message said:

It isn't a new phenomena. Package sizes for many items has shrunken.
Coffee is an example. I suspect that many people don't notice. I can't
remember a time when a price scanned too low. One reason that I like using
the self check-out is that it keeps me focused on the prices. I find wrong
pricing at least twice a month. There is never a mechanism to correct the
price in the system. The store will (usually) cheerfully make the
correction for you, but the next person in line will get changed the
incorrect, higher price. Our Meijer store has a bad practice of removing
the shelf tags when they run out of a sale item. That way, people don't ask
for a raincheck.

As for Breyer's ice cream, I find that the store brand is better, packaged
in a full half-gallon box, and costs less. I think their quality has
shrunken along with the package size.

Some Breyer's is still good. French Vanilla and Chocolate still seem
to use the old recipes. The quality of most of their flavors fell off
years ago, and all of their new introductions are Gawdawful. But they
suffer from too much history of being owned by conglomerates.

Quoted message said:

Quoted message said:

I don't eat ice cream that often, so I haven't paid attention to this
change.

I recall a news item about that phenomenon some years ago, and I think the
news report focused on coffee. I'm just old enough to remember when a "can
of coffee" was a POUND of the product. To this day, I still make that
association, even though it's incorrect and inaccurate...you're getting
thirteen ounces, not sixteen.

Often twelve or eleven ounces.

--
Chris Green

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 25 Jan 2005 02:45:23p, Vox Humana tittered and giggled, and giggled
and tittered, and finally blurted out...

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vox Humana wrote:

> As for Breyer's ice cream, I find that the store brand is better,
> packaged in a full half-gallon box, and costs less. I think their
> quality has shrunken along with the package size.

It's a shame that their quality has diminished. I used to prefer
Breyers among the medium quality ice creams. I never went for the
really cheap stuff. I used to like Bryers all natural vanilla. I have
had an ice cream maker for close to two years now and haven't bought
ice cream since I got the machine.

I have a Simac Il Gelato machine that needs to be repaired. I might look
into the new ice cream maker attachment for the Kitchen Aid stand mixer.
As with most things, homemade is the way to go.

What's wrong with your Simac, Vox? I have the same or similar machine
which I bought in the mid/late 1970s and, so far, hoave not had a problem.
I'm wondering what I may have to look forward to.

That's when I got mine also. The refrigeration unit works but there is a
mechanical problem with the paddle. First, the paddle warped in the
dishwasher. Then, it seems that it got stuck when I made ice-cream, and
stripped the clutch mechanism. It spins until there is the slightest
resistance, then the paddle stops turning. The churn motor works, so it
seems that there is a problem with the transmission. Anyway, it resides on
a shelf in the basement and I just never think about getting it fixed. I
have a great little repair shop a couple minutes away. I should see if they
will take a look at it.

I also had a Simac pasta machine - the extrusion type. I LOVED that machine
but one time I failed to assemble the thing right, leaving out a crucial
piece that allowed flour to pack into the screw mechanism. A tremendous
amount of pressure built up and the machine literally exploded!

Christopher Green said:

Often twelve or eleven ounces.

I too recall the advent of the 13 ounce pound, and as I remember it came in
the form of the hotshot ADC grind.

It was sold in a smaller quantity because, as it was hyped, one needed less
of the product to make the same amount of brewed coffee as with regular perc
grind.

Of course it was crapola, but people believed it then and they still believe
it now. The greatest difference of course is that now the lesser quantity is
all you can get. It's been redisguised as various specialty or "master"
blends. Sadly, the amount sold per unit now drops as low as 11 ounces.

Vox Humana said:

I have a Simac Il Gelato machine that needs to be repaired.

What happened to it? Refrigeration system failure?

nb

On Tue 25 Jan 2005 04:18:50p, Vox Humana wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 25 Jan 2005 02:45:23p, Vox Humana tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...
> Vox Humana wrote:
>
> > As for Breyer's ice cream, I find that the store brand is better,
> > packaged in a full half-gallon box, and costs less. I think their
> > quality has shrunken along with the package size.
>
> It's a shame that their quality has diminished. I used to prefer
> Breyers among the medium quality ice creams. I never went for the
> really cheap stuff. I used to like Bryers all natural vanilla. I
> have had an ice cream maker for close to two years now and haven't
> bought ice cream since I got the machine.

I have a Simac Il Gelato machine that needs to be repaired. I might
look into the new ice cream maker attachment for the Kitchen Aid
stand mixer.
As with most things, homemade is the way to go.

What's wrong with your Simac, Vox? I have the same or similar machine
which I bought in the mid/late 1970s and, so far, hoave not had a
problem. I'm wondering what I may have to look forward to.

That's when I got mine also. The refrigeration unit works but there is
a mechanical problem with the paddle. First, the paddle warped in the
dishwasher. Then, it seems that it got stuck when I made ice-cream, and
stripped the clutch mechanism. It spins until there is the slightest
resistance, then the paddle stops turning. The churn motor works, so it
seems that there is a problem with the transmission. Anyway, it resides
on a shelf in the basement and I just never think about getting it
fixed. I have a great little repair shop a couple minutes away. I
should see if they will take a look at it.

Sounds like we were both on the cutting edge of owning these! Not too many
people had even heard of them back then, let alone owned one. It's lucky
that your refrigeration unit is still okay. I would think it would be more
difficult and much more costly to fix. You're also lucky to have a
"fixit" shop nearby. You should make a point of taking it soon. Could it
possibly be that it only needs a new belt? I took the case off of mine
shortly after I bought it just to see what the components looked like. it
definitely has a belt drive.

Quoted message said:

I also had a Simac pasta machine - the extrusion type. I LOVED that
machine
but one time I failed to assemble the thing right, leaving out a
crucial
piece that allowed flour to pack into the screw mechanism. A tremendous
amount of pressure built up and the machine literally exploded!

LOL! I bet that was a sight to behold!

Wayne

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 25 Jan 2005 04:18:50p, Vox Humana wrote in rec.food.cooking:

Sounds like we were both on the cutting edge of owning these! Not too

many

Quoted message said:

people had even heard of them back then, let alone owned one. It's lucky
that your refrigeration unit is still okay. I would think it would be

more

Quoted message said:

difficult and much more costly to fix. You're also lucky to have a
"fixit" shop nearby. You should make a point of taking it soon. Could it
possibly be that it only needs a new belt? I took the case off of mine
shortly after I bought it just to see what the components looked like. it
definitely has a belt drive.

Quoted message said:

I also had a Simac pasta machine - the extrusion type. I LOVED that
machine
but one time I failed to assemble the thing right, leaving out a
crucial
piece that allowed flour to pack into the screw mechanism. A tremendous
amount of pressure built up and the machine literally exploded!

LOL! I bet that was a sight to behold!

Thanks for the tip about the belt. Maybe I'll take the case off and see if
I can troubleshoot it. I am a dedicated outlet shopper and bargain hunter.
I lived in a city that had had the Federated Department Stores outlet. I
got the two of the Ill Gelato Magnums for $99 each; one for me and one for
my sister. The pasta machine was obtained at the same place. I think the
machine was returned or just a one-of. :Later I moved, and the warehouse
miraculously moved with me and I got my KA stand mixer there for a very good
price. As you say, it was pretty cutting edge, and few people where willing
to part with about $500 in the 1970's for an ice-cream machine. It was
still pretty early in the awaking of interest in cooking in the US.

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vox Humana said:

I have a Simac Il Gelato machine that needs to be repaired.

What happened to it? Refrigeration system failure?

No, it has a mechanical problem that lets the paddle stall with very little
resistance.

On Tue 25 Jan 2005 05:43:06p, Vox Humana wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 25 Jan 2005 04:18:50p, Vox Humana wrote in rec.food.cooking:

Sounds like we were both on the cutting edge of owning these! Not too
many people had even heard of them back then, let alone owned one.
It's lucky that your refrigeration unit is still okay. I would think
it would be more difficult and much more costly to fix. You're also
lucky to have a "fixit" shop nearby. You should make a point of taking
it soon. Could it possibly be that it only needs a new belt? I took
the case off of mine shortly after I bought it just to see what the
components looked like. it definitely has a belt drive.

Quoted message said:

I also had a Simac pasta machine - the extrusion type. I LOVED that
machine
but one time I failed to assemble the thing right, leaving out a
crucial
piece that allowed flour to pack into the screw mechanism. A
tremendous amount of pressure built up and the machine literally
exploded!

LOL! I bet that was a sight to behold!

Thanks for the tip about the belt. Maybe I'll take the case off and see
if I can troubleshoot it. I am a dedicated outlet shopper and bargain
hunter. I lived in a city that had had the Federated Department Stores
outlet. I got the two of the Ill Gelato Magnums for $99 each; one for
me and one for my sister. The pasta machine was obtained at the same
place. I think the machine was returned or just a one-of. :Later I
moved, and the warehouse miraculously moved with me and I got my KA
stand mixer there for a very good price. As you say, it was pretty
cutting edge, and few people where willing to part with about $500 in
the 1970's for an ice-cream machine. It was still pretty early in the
awaking of interest in cooking in the US.

What an incredible buy! I ordered mine at a "discounted" price of $399! I
also ordered a Cuisinart FP (then made by Robo Coupé) during the first six
months they were introduced in the US for an exhorbitant amount.

Vox Humana said:

I have a Simac Il Gelato machine that needs to be repaired. I might look
into the new ice cream maker attachment for the Kitchen Aid stand mixer. As
with most things, homemade is the way to go.

You don't save a heck of a lot by making your own ice cream, but you do get an
excellent product, and you know what goes into it. As if the cream isn't
expensive enough, the cheapest vanilla beans I can find are 2 for $4.99, and
vanilla extract is twice as much as it was a year ago. With 2 Tbsp. per batch, I
go through a lot of vanilla.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vox Humana said:

I have a Simac Il Gelato machine that needs to be repaired. I might look
into the new ice cream maker attachment for the Kitchen Aid stand mixer.

As

Quoted message said:

Quoted message said:

with most things, homemade is the way to go.

You don't save a heck of a lot by making your own ice cream, but you do

get an

Quoted message said:

excellent product, and you know what goes into it. As if the cream isn't
expensive enough, the cheapest vanilla beans I can find are 2 for $4.99,

and

Quoted message said:

vanilla extract is twice as much as it was a year ago. With 2 Tbsp. per

batch, I

Quoted message said:

go through a lot of vanilla.

I'm sure I can get generic ice-cream for less than homemade. The store
brand sells for about $3.69/half gallon. However, ice-cream is one of the
small indulgences we enjoy. Here in Cincinnati, the best ice cream is had
at Graeter's (http://www.graeters.com/). Two regular sundaes go for $8 I
know that I can make a half gallon of premium ice-cream for less than $8,
particularly if I buy the cream at Costco of Gordon Food Service. Every
time I go to Greter's I think how much less expensive it would be to just
make my own.

Vox Humana said:

"

Quoted message said:

You don't save a heck of a lot by making your own ice cream, but you do

get an

Quoted message said:

excellent product, and you know what goes into it. As if the cream isn't
expensive enough, the cheapest vanilla beans I can find are 2 for $4.99,

and

Quoted message said:

vanilla extract is twice as much as it was a year ago. With 2 Tbsp. per

batch, I

Quoted message said:

go through a lot of vanilla.

I'm sure I can get generic ice-cream for less than homemade. The store
brand sells for about $3.69/half gallon.

Sure. I can buy generic ice cream for less than it costs to make it myself, but
I don't know what's in that stuff. It's not very good ice cream. My home made
ice cream turns out like more a premium brand, but cost slightly less. I know
what goes into it; cream, milk, sugar, eggs, vanilla, plus whatever flavouring
I add. There are no chemicals, no gums or thickeners, preservatives. If it
melts and refreezes it gets ice rather than turning into something synthetic
looking and tasting.

Vox Humana said:

I'm sure I can get generic ice-cream for less than homemade. The store
brand sells for about $3.69/half gallon. However, ice-cream is one of the
small indulgences we enjoy. Here in Cincinnati, the best ice cream is had
at Graeter's (http://www.graeters.com/). Two regular sundaes go for $8 I
know that I can make a half gallon of premium ice-cream for less than $8,
particularly if I buy the cream at Costco of Gordon Food Service. Every
time I go to Greter's I think how much less expensive it would be to just
make my own.

Rather than making calculations based on volume, try making them based on
weight. Most commercial ice creams, especially the cheaper brands, have lots
of air in them, more than you typically have in homemade ice cream. You
might not be losing as much money as you think.

Bob

Dieter Zakas said:

In article [email hidden], Vox Humana at
[email hidden] wrote on 1/25/05 15:50:

Quoted message said:

"PhotoMan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Breyers recently reduced the package size of their ice cream
from 1/2 gallon to 1-1/2 quarts, but didn't lower the price at all. That's

a

Quoted message said:

25 % difference!!! They do what they think they can get away with. Do

price

Quoted message said:

scanners in stores ever err in the customer's favor? Of course not -

they're

Quoted message said:

playing the odds that you'll never notice - and if you do, they'll

apologize

Quoted message said:

till they get blue in the face.

It isn't a new phenomena. Package sizes for many items has shrunken.
Coffee is an example. I suspect that many people don't notice. I can't
remember a time when a price scanned too low. One reason that I like using
the self check-out is that it keeps me focused on the prices. I find wrong
pricing at least twice a month. There is never a mechanism to correct the
price in the system. The store will (usually) cheerfully make the
correction for you, but the next person in line will get changed the
incorrect, higher price. Our Meijer store has a bad practice of removing
the shelf tags when they run out of a sale item. That way, people don't ask
for a raincheck.

As for Breyer's ice cream, I find that the store brand is better, packaged
in a full half-gallon box, and costs less. I think their quality has
shrunken along with the package size.

I don't eat ice cream that often, so I haven't paid attention to this
change.

I recall a news item about that phenomenon some years ago, and I think the
news report focused on coffee. I'm just old enough to remember when a "can
of coffee" was a POUND of the product. To this day, I still make that
association, even though it's incorrect and inaccurate...you're getting
thirteen ounces, not sixteen.

Yep, and that also goes for the six-ounce burger before cooking. Coffee
looses weight, so a pound green might yield about 14 ounces.

jim