Battle of the Chocolate Milks – Mayfield Lowfat Chocolate Milk

Since there is a dearth of whole chocolate milk options to choose from, and I’ve already opened up this challenge to low fat contenders, I couldn’t resist picking up a “Mayfield Lowfat Chocolate Milk” while at the store last weekend.

Interestingly, the half gallon size (at $3.00) as pretty reasonable compared with the whole milk options which were selling for $2.50 for a quart (1/2 of a half gallon if you are used to metric).

Unexpectedly the lowfat option was significantly darker in color than its whole milk alternative. The taste was commensurately more bittersweet as well.

Not unexpected was the viscosity of the lowfat being much lower than that of the whole. This leads to my perceiving it as being somewhat more watery than I would prefer.

Surprisingly, on its own, it would could well have been passable. But contrasted with the current front runner (Mayfield Whole Chocolate Milk) the lowfat version stands tied for second place with Whole Food’s Whole Chocolate Milk offering.

Posted under Gastronomy, Opinions

This post was written by Marc
on July 14, 2010 at 8:45 am

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Battle of the Chocolate Milks – Nesquik Reduced Fat Chocolate Milk

I have already expressed my disapproval of Nestle’s “Quik” chocolate powder. It is just sloppy with big sugar granules and relatively little chocolate. I suppose cocoa is the more expensive ingredient and so they use sugar to fill up as much space as possible.

Their “Nesquik Reduced Fat Chocolate Milk” offering is of a similar bent.

The one positive thing I can say for it is that it was not at all watery which seems to be an issue with low fat anything. So it does have that going for it.

But the color is an unappealing grey/beige and the taste is remarkably devoid of any flavor at all. If you favor subtle then this may be your chocolate milk drink.

Verdict: unappealing

Mayfield is still the drink of choice.

Posted under Gastronomy, Opinions

This post was written by Marc
on June 26, 2010 at 7:54 am

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Battle of the Chocolate Milks – Kroger Chocolate Lowfat Milk

Originally I had intended to only use whole milk offerings of the chocolate kind. But Michelle very kindly decided to pick up some samples for me recently while she was in Kroger and they simply didn’t have any. So I’ve expanded my evaluation to include low fat offerings as well.

The first one I tried was “Kroger Chocolate Lowfat Milk”.

The color was OK, but rather predictably it was somewhat watery. The taste also tended toward the bittersweet end of the spectrum.

Do you remember those wonderful, creamy fudgesicles you used to get when you were younger? Well this is instead more like those crappy, watery knock-offs that your parents used to be able to buy by the dozen at the supermarket.

Verdict: Unsatisfying.

Mayfield is still the drink of choice.

Posted under Gastronomy, Opinions

This post was written by Marc
on June 24, 2010 at 9:02 am

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Battle of the Chocolate Milks – The Fresh Market

This battle pits The Fresh Market’s “Grade A Chocolate Milk from Jersey Cows” against my last post’s winner, “Mayfield Whole Chocolate Milk”.

The Fresh Market’s foods are very often my favorites. They make some great cakes and brownies  and I expected their chocolate milk to be a strong contender.

They did not disappoint, their chocolate milk offering has a great color and is smooth and flavorful but… misses for me on one crucial element. The taste tends more toward the bittersweet end of the spectrum than does the Mayfield offering.

If you know me, you know I’m not a fan of bittersweet chocolate. I’d say that, if you prefer your chocolate a little less sweet than I do, then I think I’d give The Fresh Market’s chocolate milk the edge. But, for me, I have to say that Mayfield Chocolate milk is still the one to beat.

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This post was written by Marc
on June 17, 2010 at 4:32 pm

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Battle of the Chocolate Milks

As you know, I like my chocolate milk. And with the end of my supply of Hershey’s Chocolate Milk Powder I’ve begun searching for the pre-made chocolate milk brand that is best of breed and is easily available to me.

My other criteria are that it should have a smooth texture (not granular or “sugary”) and it should be something that I would look forward to drinking rather than merely be a utilitarian aspect of my meal.

I was in a Publix store yesterday and all that they had available were “Publix Chocolate Grade A Milk”  and “Mayfield Whole Chocolate Milk“. I’ve elected to skip the skim or fat-reduced versions of these because, really, what would be the point? If I were concerned about calories I really shouldn’t be drinking chocolate milk at all.

The Publix offering was, to put it kindly, subtle. Even looking at the drink you could tell it was not going the be the richest chocolate milk out there. It was certainly not objectionable, it was simply not outstanding.

The Mayfield offering, on the other hand, was a dark brown in color and was much richer and flavorful. Until I have the chance to try some others, this one will be my “favorite”.

Posted under Gastronomy, Opinions

This post was written by Marc
on June 13, 2010 at 4:24 pm

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The little things in life – Hershey’s Chocolate Milk Mix

It’s been getting harder and harder lately to find Hershey’s Chocolate Milk Mix. I could wax all poetic about how it is the best out there but this blog entry does a great job of it.

So, as I approach the mid-point of my current container, I put on the grocery list to pick up some more. Michelle came home yesterday and mentioned that our local Publix does not have any. “No Worries”  I say, “I’ll just check on line to see where it can be found or maybe even ordered.”.

These folks kind of describe my feelings here. Only since this was over a year ago, I think my own quest will be in vain. I’m going to put out a feeler to my friends in Canada in case Hershey’s up there is not quite so cruel, but you can only carry so much of this stuff on a plane.

One of the great things about living in this day and age is that you can see new wonders appear on virtually a daily basis. I remember when Sony Walkmans were a groundbreaking idea and now we have solid state devices that can hold many orders of magnitude more entertainment and last many times longer on a charge (or set of batteries back then).

The downside of this is that, where folks of the previous generation may have been able to rely on products and institutions remaining virtually unchanged for their entire lives, I find that I have to continue to rethink things that I heretofore regarded as sacrosanct.

Something as innocuous as chocolate milk mix is only unimportant if you’re satisfied with it. There are plenty of options out there that I tried in years gone by. Quik was more sugar than chocolate, the syrups just don’t seem to blend all that well so you end up with gobs and hunks floating around in your cup. Only the finely powdered Hershey’s Mix with it’s pleasing chocolate-to-sugar ratio made the cut.

So, I have a can of ovaltine here – what I regard as “The Shawshank Redemption” of chocolate powders since, like the move, the product name does nothing to enlighten you as to it’s purpose – that I will be sampling shortly.

Can you think of a product that you use regularly that you don’t even think about that would cause you to stumble and have to rethink and reevaluate a bunch of different options before you were comfortable again? It can be anything from toothpaste to a brand of flour or detergent to that motor oil that you use whenever you overhaul your motorcycle engine.

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This post was written by Marc
on May 29, 2010 at 3:32 pm

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Chocolate Chip Cookie Recipe

I’ve been tailoring a bunch of recipes for years. This is my always-tasty recipe for Chocolate Chip Cookies. I originally pulled it off of a “Chipits” package nearly two decades ago and have been tweaking it ever since.

Try it, you’ll like it!

Marc’s Chocolate Chip Cookies

1/2 c    shortening
3/4 c    brown sugar, firmly packed
1    egg
1 tsp    vanilla
1-1/4 c    all purpose flour
1/2 tsp    baking soda
1/2 tsp    salt
1/2 c    chipits semi-sweet chips
1/2 c    Milk chocolate Chips

Cream together shortening and brown sugar.
Beat in egg and vanilla.
Combine flour, baking soda and salt.
Add flour mixture gradually to creamed mixture, mixing well.
Stir in Chipits and nuts.
Drop by teaspoonfuls (generous in size) onto ungreased cookie sheet. Bake at 350 F
for 10 minutes (final cookies should about 2 inches in diameter).
Bake for 2 more minutes for crispy cookies (maybe less).

Notes:
– It’s *much* easier to make 2 single batches than to make a double batch.
– It’s critical to have a uniform consistency after both the first creaming step and after beating in the egg and vanilla. This makes or breaks the recipe.

Posted under Gastronomy

This post was written by Marc
on November 17, 2007 at 11:09 am

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