"Mike Van Pelt" > wrote in message
...

> (Krispy Kreme also has a custard-filled donut, for people who
> are into that sort of thing.

I am. That's the only KK donut I like. I don't much enjoy the warm, fresh
glazed ones.

I too grew up thinking KK donuts were what all donuts should taste like,
because they were a staple of our weekend breakfasts. (Fresh from the KK
store, not the grocery store.)

A few years later I couldn't take the sweetness so much, and I can only eat
them a couple times a year.

Cate

"kilikini" > wrote in message
...
>
<snip>
> For those of you that LIKE KK, can you give me an idea on your favorites?
>

I've only had Krispy Kreme once. I ordered a glazed one, fresh from the
conveyor belt. I liked it, but it was not spectacular. I liked that it was
fresh, and the glaze was not too sweet (I thought at the time) but it was
very light and airy. I like a doughnut that's got a bit more bite to it. I
also thought it was a bit too greasy. Generally, I like greasy food but I
don't really like greasy doughnuts.

From what I have been told, the glazed ones are really the only ones worth
eating. I've never had the other ones but the crullers looked a bit gross
so I would probably stay away from those (and crullers are my favourites!).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

We know about Rotolos.. My husband used to go there when we were not
married and LOVES that pizza. Columbus..where white bread is king.. That
is what I want the cities slogan to be!

--

Laura


"Vox Humana" > wrote in message
...
>
> "Laura" > wrote in message
> ...
> > there glazed are unique to me..don't know what that says about my palate
> > though. It is the icing I think.. I nap those at the grocery every once
> in
> > awhile.. Here in Columbus Ohio though a good neighbor hood bakery is
hard
> > to find. There used to be one on Riverside across from the Griggs
park,
> > and of course a few in German village and other places in high street,
> but
> > for most suburban there is nothing good nearby. Sigh.. I miss the
> bakeries
> > in Cleveland. My dad get fantastic donuts up at the local grocery..made
> and
> > served mostly by Slovenian ladies..
> > --
> >
> > Laura
>
> I lived in Columbus for years. Last Friday I attended some continuing ed.
> classes at OSU. On my way out of town, I stopped at Rotolo's (on W. 5th.)
> and got a couple of unbaked pizzas to take home. You are right about not
> having many (or any) good bakeries in Columbus, but you do have Rotolo's.
> They have the best pizza I've ever eaten. It was sort of nostalgic to
visit
> that place. I recognized the same family members that were working there
> thirty years ago.
>
>

"Laura" > wrote in message
...
> We know about Rotolos.. My husband used to go there when we were not
> married and LOVES that pizza. Columbus..where white bread is king..
That
> is what I want the cities slogan to be!
>

I really like Columbus, even though it has a rather Wonder Bread sort of
ethnic make-up. ( Believe me, when I moved there in 1971 it was far more of
a cow town than it is now.) I grew up near Pittsburgh and I have family in
the eastern suburbs of Cleveland. Both places have far more ethnic
diversity and better food than Columbus. I live in Cincinnati now, and
about 80% of the city is of German descent. There are some good bakeries
here, but the city has a very regressive mentality. I guess you always want
what you don't have. When I lived in Columbus, I shopped in Cincinnati.
Now, I go to Columbus to shop and do touristy sort of things - like a going
to Easton or Polaris. Since it is a central point between Eastern Ohio,
Cleveland, and Cincinnati, we use Columbus as a family gathering place when
we want to meet on a Saturday or Sunday, but don't want to spend the entire
day in the car.

"Rona Yuthasastrakosol" writes:
>
>From what I have been told, the glazed ones are really the only ones worth
>eating. I've never had the other ones but the crullers looked a bit gross
>so I would probably stay away from those (and crullers are my favourites!).
>
>rona

Figures you'd prefer the boy donuts.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Sheryl Rosen wrote:
>
> My local Shaw's market recently began selling Krispy Kreme donuts.
> This is kinda funny to me, because the other major market in our area, Stop
> and Shop, has a Dunkin Donuts kiosk in most stores. Coffee, donuts, muffins,
> the whole nine yards.
<snip>

I did like the cream filling, that was tasty, and different
> than most donut fillings I've had, but there wasn't enough of it for my
> taste. Overall, for the money and all the hype, I wasn't impressed.
>
> Is it just me, or is Krispy Kreme a lot of marketing hype and not much else?

Very definitely. When the first one opened in ABQ a couple of years ago,
we tried them at the State Fair. Very greasy and far too sugary (but to
be fair I don't have a sweet tooth).

So then one opened up on this side of town, so we went (it's on our way
to the library anyway). We were given free hot glazed doughnuts right
off the line. So they should be at their peak, yes?

Just as greasy and overly sugary. The coffee was overpriced and mediocre
at very best. Plus the idiot who sited the shop didn't put shades in the
south-facing windows, which take up the major side of the shop. So no
one wanted to sit near the windows and some people just walked out
again. Shade is important here! But perhaps they have listened to their
customers' complaints and rectified that.

So we won't be going there any more. Locally Dunkin Donuts has a wider
variety from which to choose and they are less expensive.

"Melissa Houle" wrote:
> I do second the advice of others and
> recommend buying them fresh from a KK place rather than a supermarket
> kiosk, but even then, they don't do a lot for me. I do have a sort of
> nauseated fascination with watching them get their sugar glaze bath as
> they pass through on the conveyor belt. But fortunately for my
> health, I find them quite resistable.

Oh my gosh, isn't it sickening to see them drowned in that deluge of thick
sugar glaze? I've never eaten anything as awful as the colloidal glaze they
encase donuts in. It's ponderous, always wet, and seems to sop the donuts
down, too.

Ever put a KK donut down on something? It probably left a ring worse than
any cup or glass. Lesson 1: When eating Krispy Kremes, use a coaster.

The KKs I've tried to eat gave hints that they might actually be good if
they weren't being suffocated by their heavy coats. Unfortunately, they were
suffering so badly from the stuff (and consequently, so was I) that I chose
to put them out of their misery, gave the uneaten remains to the Dispose-All
and moved on to the safety of bagels and muffins.

KKs are nothing like the donuts I knew as a kid , for which we went to small
local bakeries or a then rare Dunkin' Donuts. Those glazed donuts were far
different from the sugar-cured ones available now. That glaze was light and
dry, as though made from a thin meringue that left a crinkly papery coating
that would flake off on our fingers while we ate rather than glue itself
onto our faces a la Alien. They didn't get gummy. We could put them down on
the kitchen table without worrying that the finish might come off. Best, we
could arrange a plate of fresh donuts cheek by jowl and one atop another,
without leaving every other donut in the array beslimed.

Am I too harsh?

On Wed, 17 Dec 2003 14:03:02 GMT, "PaulaGarlic"
> arranged random neurons, so they looked like
this:

>You're probably right...I've never had a Krispy Kreme doughnut. They are
>building one in the area right now and, while I am not a doughnut junkie, I
>will try one or two. In the interest of science, of course. But the name
>just sounds so good. I picture vanilla creme with some sort of sweet, rich,
>crispy dough.
>
Well, keep an eye out when they open. They opened a KK just south of
Denver about 3 years ago and actually had to use the local cops to
keep the traffic sorted out. Word was that the drive through window
took 2 1/2 hours to get to and if you parked and walked in, it was a 3
hour wait! Just insane! You can see the KK from the freeway and I can
testify that the lines were ridiculous and, yes, there were cops
directing traffic. <head shaking>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove "gotcha"

"PENMART01" > wrote in message
...
>
> Figures you'd prefer the boy donuts.
>
>

Boy donuts? Is that because of all the wrinkles?

rona (pure as the driven snow :-))


--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

On Wed, 17 Dec 2003 23:38:59 GMT, "Vox Humana" >
arranged random neurons, so they looked like this:

>I lived in Columbus for years. Last Friday I attended some continuing ed.
>classes at OSU. On my way out of town, I stopped at Rotolo's (on W. 5th.)
>and got a couple of unbaked pizzas to take home. You are right about not
>having many (or any) good bakeries in Columbus, but you do have Rotolo's.
>They have the best pizza I've ever eaten. It was sort of nostalgic to visit
>that place. I recognized the same family members that were working there
>thirty years ago.
>
I just copied my son on the above post. He and the DIL live in
Columbus and I'm headed out there mid-April to welcome the new
grandson. My son is a serious pizza addict, so if he doesn't know
about Rotolo's already, we're sure to give it a try.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove "gotcha"

On Wed, 17 Dec 2003 01:50:05 GMT, Sheryl Rosen
> wrote:

>My local Shaw's market recently began selling Krispy Kreme donuts.
>This is kinda funny to me, because the other major market in our area, Stop
>and Shop, has a Dunkin Donuts kiosk in most stores. Coffee, donuts, muffins,
>the whole nine yards.
>
>Anyway, stopped at Shaws on the way home from work. The first thing I put in
>the cart was a pair of very small donuts. One chocolate frosted with Cream
>filling, the other similar, but with custard filling. They were 75 cents
>each!!!!! And let me tell you. SMALL!!!! I mean, maybe 3 inches in diameter
>and only about an inch tall. And nothing special. I had the cream filled
>donut just now. Nothing special. Light, yeah, good chocolate frosting, but
>no better than the donuts they used to sell there, that they made there (or
>were made elsewhere by Shaw's and brought in, who knows.) and half the size
>for 50% more! I did like the cream filling, that was tasty, and different
>than most donut fillings I've had, but there wasn't enough of it for my
>taste. Overall, for the money and all the hype, I wasn't impressed.
>
>Is it just me, or is Krispy Kreme a lot of marketing hype and not much else?
>
>I miss the donuts I used to be able to get at Stop and Shop. They were big,
>with LOTS of filling. I always brought my dad some. He'd go there himself
>for their donuts. And with a Dunkin' and another local donut shop across the
>street, he preferred the donuts at Stop and Shop because they were bigger,
>cheaper and were all about the fillling. Dad loved jelly or apple filled
>donuts. Oh well.

Sheryl,
I have found that no matter who makes the doughnuts, it really helps
them to pop them in the microwave for 30 seconds or so.
Regards,
Bill

Sheryl Rosen > wrote:

> Anyway, stopped at Shaws on the way home from work. The first thing I put in
> the cart was a pair of very small donuts. One chocolate frosted with Cream
> filling, the other similar, but with custard filling. They were 75 cents
> each!!!!! And let me tell you. SMALL!!!! I mean, maybe 3 inches in diameter
> and only about an inch tall. And nothing special. I had the cream filled
> donut just now. Nothing special. Light, yeah, good chocolate frosting, but
> no better than the donuts they used to sell there, that they made there (or
> were made elsewhere by Shaw's and brought in, who knows.) and half the size
> for 50% more! I did like the cream filling, that was tasty, and different
> than most donut fillings I've had, but there wasn't enough of it for my
> taste. Overall, for the money and all the hype, I wasn't impressed.

> Is it just me, or is Krispy Kreme a lot of marketing hype and not much else?

Krispy Kreme's popularity can't possibly be marketing because they do
almost no advertising. Were the donuts you bought freshly made? If they
were made somewhere other than the store where you bought them and sold
more than about 20 minutes after they were cooked, they are not a good
sample of real Krispy Kreme donuts. Real Krispy Kreme donuts can only be
obtained from a Krispy Kreme bakery and they have to be fresh. The shelf
life of a Krispy Kreme donut is very short.

"kilikini" > writes:

>I would be
>interested in their products to find out if I would care to try the donuts
>or not.

I like them. I'm not a raving lunatic about them, but they're at least as good
as Dunkin Donuts. (G) Which will probably start another food snobbery gab fest
about the shortcomings of any and all doughnuts not either home made or from
some fancy bakery somewhere. LOL!!

http://www.krispykreme.com/varieties.html

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

On Wed, 17 Dec 2003 01:50:05 GMT, Sheryl Rosen
> wrote:

>
> Is it just me, or is Krispy Kreme a lot of marketing hype and not much else?
>
It's not you, I'm not impressed either.




Practice safe eating - always use condiments

On 17 Dec 2003 02:02:56 GMT, (Gtwy4cb)
wrote:

> >Is it just me, or is Krispy Kreme a lot of marketing hype and not much else?
>
> Over-rated, over-priced!! 6/$3.99 in my local supermarket--how long have they
> beeen sitting on the shelf???

A cold KK is one of the WORST eating experiences on the face
of this earth. They are only edible when "fresh" - which
means hot off the conveyor belt at the KK store that
produces them.



Practice safe eating - always use condiments

On Wed, 17 Dec 2003 02:12:35 GMT,
(Curly Sue) wrote:


> I actually prefer the small size of the KK donuts, but unfortunately
> they are not priced proportionately.
>

Now, if you're talking about filled donuts... I like the big
'unz. But you're right, KK is too little for too much $.


Practice safe eating - always use condiments

<<On 2003-12-17, Sheryl Rosen > wrote:
Is it just me, or is Krispy Kreme a lot of marketing hype and not much
else?

It's not you. KK actually makes lousy donuts..
nb >>

very lousy! my preference is dunkin donuts

"Terry Pulliam Burd" > wrote in message
...
> On Wed, 17 Dec 2003 23:38:59 GMT, "Vox Humana" >
> arranged random neurons, so they looked like this:
>
> >I lived in Columbus for years. Last Friday I attended some continuing
ed.
> >classes at OSU. On my way out of town, I stopped at Rotolo's (on W.
5th.)
> >and got a couple of unbaked pizzas to take home. You are right about not
> >having many (or any) good bakeries in Columbus, but you do have Rotolo's.
> >They have the best pizza I've ever eaten. It was sort of nostalgic to
visit
> >that place. I recognized the same family members that were working there
> >thirty years ago.
> >
> I just copied my son on the above post. He and the DIL live in
> Columbus and I'm headed out there mid-April to welcome the new
> grandson. My son is a serious pizza addict, so if he doesn't know
> about Rotolo's already, we're sure to give it a try.
>

Rotolos always wins the "best of" awards for pizza in Columbus. Its a very
basic operation - small concrete block building, a couple of folding chairs
for people waiting for their order, no dining room, no delivery, no
advertising, plain white boxes, no checks, mostly family members from
grandma to the grandkids work there. The do have a website:
http://www.rotolospizza.com/ Have fun in Columbus. If you run out of
foodie things to do there, consider making a visit to the Cincinnati area.
Jungle Jim's International Market in Fairfield is an amazing place to visit.
It is an enormous market with an emphasis on unusual, imported ethnic foods.
They have a production facility for fish (aquaculture), an enormous wine and
cheese department, and much more, including a monorail system to connect it
all. http://www.junglejims.com/index.cfm

"Rona Yuthasastrakosol" writes:

>"PENMART01" wrote:
>>
>> Figures you'd prefer the boy donuts.
>
>Boy donuts? Is that because of all the wrinkles?

Geeze, you really are a pro... I was thinking long and thick... the cruller's
wrinkles never occured to me. <G>


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >, Sheryl Rosen > wrote:

> Is it just me, or is Krispy Kreme a lot of marketing hype and not much else?

They're not particularly good, but, like IHOP, a restaurant doesn't have to
be good to get lots of traffic. People like to feel "in the know," so they
hype places they've heard of to each other, building up the buzz. Of course,
most people won't travel across town to get a *good* doughnut, so Krusty
Kreme (which is now located on most street corners) is a good option.

I just say no, myself.

Mike Beede

Mike Beede > wrote:
> In article >, Sheryl Rosen > wrote:

>> Is it just me, or is Krispy Kreme a lot of marketing hype and not much else?

> They're not particularly good, but, like IHOP, a restaurant doesn't have to
> be good to get lots of traffic. People like to feel "in the know," so they
> hype places they've heard of to each other, building up the buzz. Of course,
> most people won't travel across town to get a *good* doughnut, so Krusty
> Kreme (which is now located on most street corners) is a good option.

Most street corners? Where do you live? According to Krispy Kreme's web site, they
only allow a maximum of three KK outlets per city. So I suspect you're exaggerating
quite a bit. Here in Philadelphia, there are a total of about three KK stores in
about a 40 mile radius.

"Terry Pulliam Burd" > wrote in message
...
> On Wed, 17 Dec 2003 14:03:02 GMT, "PaulaGarlic"
> > arranged random neurons, so they looked like
> this:
>
> >You're probably right...I've never had a Krispy Kreme doughnut. They are
> >building one in the area right now and, while I am not a doughnut junkie,
I
> >will try one or two. In the interest of science, of course. But the
name
> >just sounds so good. I picture vanilla creme with some sort of sweet,
rich,
> >crispy dough.
> >
> Well, keep an eye out when they open. They opened a KK just south of
> Denver about 3 years ago and actually had to use the local cops to
> keep the traffic sorted out. Word was that the drive through window
> took 2 1/2 hours to get to and if you parked and walked in, it was a 3
> hour wait! Just insane! You can see the KK from the freeway and I can
> testify that the lines were ridiculous and, yes, there were cops
> directing traffic. <head shaking>
>

I live near where the KK donuts originated so of course they are a big deal
here (North Carolina). I am sure they are over-hyped - after, how great can
*any* donut be? - but a fresh (not supermarket-packaged) original (glazed)
KK donut is quite an experience. I do it about once a year but that's all I
can take!


--
Peter Aitken

Remove the crap from my email address before using.

>From: Sheryl Rosen
>Is it just me, or is Krispy Kreme a lot of marketing hype and not much else?

Does anybody else remember when Krispy Kreme was a large regional chain in the
1960s with stores going west of the Mississippi? With all the Krispy Kreme hype
they (financial community & Krispy Kreme) never mention the chains past
problems. I lived in the Midwest and we had Krispy Kreme every weekend until
the stores closed in the late 1960s and the chain retreated to the Carolinas.
At the time I understood it was caused by too rapid expansion and competition
from other chains like Dunkin Donuts and Winchells.

wrote:
>
> Sheryl Rosen > wrote:
>
> > Anyway, stopped at Shaws on the way home from work. The first thing I put in
> > the cart was a pair of very small donuts. One chocolate frosted with Cream
>
> Very small? All the Krispy Kremes I've seen have been
> what I would call average sized for doughnuts. Not huge,
> but not tiny either. About the same size as Dunkin Donuts'
> product.

All the KK's I've seen are significantly smaller than
the typical DD.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 18 Dec 2003 16:57:50 GMT, wrote:

>Mike Beede > wrote:
>> In article >, Sheryl Rosen > wrote:
>
>>> Is it just me, or is Krispy Kreme a lot of marketing hype and not much else?
>
>> They're not particularly good, but, like IHOP, a restaurant doesn't have to
>> be good to get lots of traffic. People like to feel "in the know," so they
>> hype places they've heard of to each other, building up the buzz. Of course,
>> most people won't travel across town to get a *good* doughnut, so Krusty
>> Kreme (which is now located on most street corners) is a good option.
>
>Most street corners? Where do you live? According to Krispy Kreme's web site, they
>only allow a maximum of three KK outlets per city. So I suspect you're exaggerating
>quite a bit. Here in Philadelphia, there are a total of about three KK stores in
>about a 40 mile radius.

Only 3 per city, huh?

http://tinyurl.com/286b5

>Sheryl Rosen > wrote
>
>> Is it just me, or is Krispy Kreme a lot of marketing hype and not much
>> else?

Well, they're doughnuts, not caviar with creme fraiche. I believe the
attraction is the stores where you can watch them being made, and get
a guaranteed fresh, warm product. Local paper ran a story when the
nearest store was going to be closed for renovation and many people's
routine doughnut run would be upset. Quel horror! Gourmet food they
ain't. Better than similar products sitting around in supermarkets and
bakeries, but not anything startling in the way of fine cuisine.
People like 'em. They buy 'em. If you don't like fried confections,
you probably won't like Krispy Kremes much better. If you *kind of*
like yeast doughnuts, you'll probably enjoy a fresh warm one better
than a somewhat aged cold one.

I don't think it's "hype," although some fanatics speak of a celestial
experience. It's just a consistent, pretty good product that's been
quite successful in production. Compared to other widely available
doughnuts, they're probably superior. Compared to a homemade cheese
danish or almond croissant, not so good.

In article >, > wrote:

> Most street corners? Where do you live? According to Krispy Kreme's web site, they
> only allow a maximum of three KK outlets per city. So I suspect you're exaggerating
> quite a bit. Here in Philadelphia, there are a total of about three KK stores in
> about a 40 mile radius.

Did you get the OP's mention of KK in their grocery store? Also, I wonder
what "city" means? Here in the Minneapolis/St. Paul area, we have something
like 25 cities. That would be a maximum of 75 outlets. According to switchboard.com,
we currently have 3. Two of those are within five miles of my northern-suburban
location (but in two different suburbs). I also saw a sign at a gas station (I think
it was SuperAmerica) saying they have KK doughnuts. There are approximately
250 SuperAmerica stations in Minnesota, and I'll guess there are at least 100 in
the metro area. Heck, there are three within (long) walking distance from
my house. There's even a place in Minneapolis that has one on each side
of the street. I guess I didn't think anyone would take "every street corner"
to be anything but hopefully-amusing hyperbole, but it doesn't sound like
I have to go very far for KK.

Property values are not too high in our area, if you're contemplating a move you
can probably trade up from your place in Philly....

Regards,

Mike Beede

"PENMART01" > wrote in message
...

>
> Geeze, you really are a pro... I was thinking long and thick... the
cruller's
> wrinkles never occured to me. <G>
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

Long and thick?!?!?! Winnipeg crullers are round, just like a regular
doughnut including the hole except they're wrinkled (maybe more swirly than
wrinkled--for added mouth feel ;-)?). They are thicker than regular
doughnuts, though.

And you're getting old if you the wrinkle-thing didn't even cross your mind
:-)!

rona


--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Rona Yuthasastrakosol" writes:

>"PENMART01" > wrote:
>
>>
>> Geeze, you really are a pro... I was thinking long and thick... the
>cruller's
>> wrinkles never occured to me. <G>
>
>Long and thick?!?!?! Winnipeg crullers are round, just like a regular
>doughnut including the hole except they're wrinkled (maybe more swirly than
>wrinkled--for added mouth feel ;-)?). They are thicker than regular
>doughnuts, though.
>
>And you're getting old if you the wrinkle-thing didn't even cross your mind
>:-)!

Well, I never thought of as being cruller being wrinkled, all the ones I know
are long braided thingies (boy donuts).

http://www.boston.com/ae/food/articl...a_cruel_twist/

Even more than bananas, I love watching the ladies eat boy donuts.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>too much of a
>> butterscotch flavor.
>
>What butterscotch flavor?

THAT butterscotch flavor. I am speaking of the KK near Tuscaloosa, the only
one I've ever been to.

>And lots of glaze is
>the big attraction for me. The rule is: There is
>no such thing as too much glaze.

It is desirable to be able to taste and feel the doughnut itself.

KK first glazes its doughnut hot out of the fat, and rather thickly. That it
calls its basic doughnut. Then it creates varieties by piling additional,
flavored glazes on top of that. Sometimes you can hear the doughnut yelling,
out from under all those blankets.

When I make doughnuts, I apply a modest icing of slightly bitter, rich dark
chocolate. The effect (on a light, warm, eggy doughnut) is so delightful that
no one's ever asked for a different option.

Neil

WardNA wrote:
>
> >too much of a
> >> butterscotch flavor.
> >
> >What butterscotch flavor?
>
> THAT butterscotch flavor. I am speaking of the KK near Tuscaloosa, the only
> one I've ever been to.

Oh, THAT butterscotch flavor. Well, we got gypped here
in Pgh. No butterscotch flavor. I think that would be good.

> >And lots of glaze is
> >the big attraction for me. The rule is: There is
> >no such thing as too much glaze.
>
> It is desirable to be able to taste and feel the doughnut itself.

Not in the case of KK or even most other commercial
doughnuts, but KK is the worst. The doughnut itself
is merely the vehicle for transporting the glaze to
one's mouth. ;-)

> KK first glazes its doughnut hot out of the fat, and rather thickly. That it
> calls its basic doughnut. Then it creates varieties by piling additional,
> flavored glazes on top of that. Sometimes you can hear the doughnut yelling,
> out from under all those blankets.
>
> When I make doughnuts, I apply a modest icing of slightly bitter, rich dark
> chocolate. The effect (on a light, warm, eggy doughnut) is so delightful that
> no one's ever asked for a different option.

I'm sure that's delicious if you like that sort of thing.
I would not care for a slightly bitter dark chocolate icing.
I would go for a nice glaze, even on a good homemade
doughnut, or maybe just granulated sugar. If the doughnut
is good enough you don't need much more.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

MareCat > wrote:

> Only 3 per city, huh?

> http://tinyurl.com/286b5

That's hardly enough for "one on every street corner." Compared
to Dunkin' Donuts, Krispy Kreme is a miniscule company. Just within
one mile of where I live, there are three Dunkin' Donuts stores, and
two are within walking distance of one another, then there's another
DD store around the corner from my office, then at least one DD store
a half mile away. The only KK store I know of in Philadelphia is the
one that happens to be near where my parents live.

Mike Beede > wrote:

> Did you get the OP's mention of KK in their grocery store? Also, I wonder
> what "city" means? Here in the Minneapolis/St. Paul area, we have something
> like 25 cities. That would be a maximum of 75 outlets. According to switchboard.com,
> we currently have 3. Two of those are within five miles of my northern-suburban
> location (but in two different suburbs). I also saw a sign at a gas station (I think
> it was SuperAmerica) saying they have KK doughnuts.

Unless the donuts are actually cooked from scratch, its not a Krispy Kreme outlet.
They simply sell KK donuts that were made elsewhere. Cold KK donuts that have
been packaged up and trucked to other stores are not worth eating, in my opinion
so none of those SuperAmerica outlets probably counts as a KK store.

For me, it seems like it is all Krispy Kreme hype.

Neither me, nor my wife, care for them.

Some people though, really seem to love them.

Our local Jewel store dropped their bakery donut line, to sell Krispy Kreme.

I wish they hadn't.

Best---
Ron



Sheryl Rosen > wrote in message
...
> My local Shaw's market recently began selling Krispy Kreme donuts.
> This is kinda funny to me, because the other major market in our area,
Stop
> and Shop, has a Dunkin Donuts kiosk in most stores. Coffee, donuts,
muffins,
> the whole nine yards.
>
> Anyway, stopped at Shaws on the way home from work. The first thing I put
in
> the cart was a pair of very small donuts. One chocolate frosted with Cream
> filling, the other similar, but with custard filling. They were 75 cents
> each!!!!! And let me tell you. SMALL!!!! I mean, maybe 3 inches in
diameter
> and only about an inch tall. And nothing special. I had the cream filled
> donut just now. Nothing special. Light, yeah, good chocolate frosting,
but
> no better than the donuts they used to sell there, that they made there
(or
> were made elsewhere by Shaw's and brought in, who knows.) and half the
size
> for 50% more! I did like the cream filling, that was tasty, and different
> than most donut fillings I've had, but there wasn't enough of it for my
> taste. Overall, for the money and all the hype, I wasn't impressed.
>
> Is it just me, or is Krispy Kreme a lot of marketing hype and not much
else?
>
> I miss the donuts I used to be able to get at Stop and Shop. They were
big,
> with LOTS of filling. I always brought my dad some. He'd go there himself
> for their donuts. And with a Dunkin' and another local donut shop across
the
> street, he preferred the donuts at Stop and Shop because they were bigger,
> cheaper and were all about the fillling. Dad loved jelly or apple filled
> donuts. Oh well.
>


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.543 / Virus Database: 337 - Release Date: 11/21/03

On 19 Dec 2003 22:10:10 GMT, wrote:

>Mike Beede > wrote:
>
>> Did you get the OP's mention of KK in their grocery store? Also, I wonder
>> what "city" means? Here in the Minneapolis/St. Paul area, we have something
>> like 25 cities. That would be a maximum of 75 outlets. According to switchboard.com,
>> we currently have 3. Two of those are within five miles of my northern-suburban
>> location (but in two different suburbs). I also saw a sign at a gas station (I think
>> it was SuperAmerica) saying they have KK doughnuts.
>
>Unless the donuts are actually cooked from scratch, its not a Krispy Kreme outlet.
>They simply sell KK donuts that were made elsewhere. Cold KK donuts that have
>been packaged up and trucked to other stores are not worth eating, in my opinion
>so none of those SuperAmerica outlets probably counts as a KK store.


Stan,
I promise, those Krispy Kreme glazed doughnuts that they sell in
convenience stores and grocery stores are very good if you take them
one at the time and heat them for thirty to forty seconds in the
microwave oven! You would swear they just popped out of the deep fat
fryer! The wife and I will go to the Krispy Kreme store about once a
month, get a dozen glazed and a dozen of the chocolate creme filled
and jelly filled, take them home and eat a couple of doughnuts each,
then put the doughnuts into the freezer still in the box. About an
hour later, after they have frozen solid, we take them out of the
bulky boxes and put them into the gallon sized ziplock bags. In this
fashion, they will keep in your freezer for a long time and they
aren't smashed flat like they might be if you put them into the bags
before they are frozen!

Regards,
Bill :-)

"PENMART01" > wrote in message
...
>
> Well, I never thought of as being cruller being wrinkled, all the ones I
know
> are long braided thingies (boy donuts).
>
>
http://www.boston.com/ae/food/articl...a_cruel_twist/
>
> Even more than bananas, I love watching the ladies eat boy donuts.
>

Ah! Canadian doughnut shops usually sell French Crullers (often spelled
"Crueller" here), as described in the article like this: "You can even get
something called a French cruller, which is round and textured like a
tractor-tire tread and lighter than a French poodle's coiffure." We're
really good at French things up here :-). It looks like number 3 at
http://mouse.webby.com/donut1.html . We do have doughnuts that resemble "a
small, braided torpedo" but they're not called crullers. I tried to find a
picture of those, but couldn't. Couldn't find any pictures of the New
England-style Cruller, either. I love a good yeast doughnut!

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

These are best.



"Ron G" > wrote in message >...



> For me, it seems like it is all Krispy Kreme hype.
>
> Neither me, nor my wife, care for them.
>
> Some people though, really seem to love them.
>
> Our local Jewel store dropped their bakery donut line, to sell Krispy Kreme.
>
> I wish they hadn't.
>
> Best---
> Ron
>
>
>
> Sheryl Rosen > wrote in message
> ...
> > My local Shaw's market recently began selling Krispy Kreme donuts.
> > This is kinda funny to me, because the other major market in our area,
> Stop
> > and Shop, has a Dunkin Donuts kiosk in most stores. Coffee, donuts,
> muffins,
> > the whole nine yards.
> >
> > Anyway, stopped at Shaws on the way home from work. The first thing I put
> in
> > the cart was a pair of very small donuts. One chocolate frosted with Cream
> > filling, the other similar, but with custard filling. They were 75 cents
> > each!!!!! And let me tell you. SMALL!!!! I mean, maybe 3 inches in
> diameter
> > and only about an inch tall. And nothing special. I had the cream filled
> > donut just now. Nothing special. Light, yeah, good chocolate frosting,
> but
> > no better than the donuts they used to sell there, that they made there
> (or
> > were made elsewhere by Shaw's and brought in, who knows.) and half the
> size
> > for 50% more! I did like the cream filling, that was tasty, and different
> > than most donut fillings I've had, but there wasn't enough of it for my
> > taste. Overall, for the money and all the hype, I wasn't impressed.
> >
> > Is it just me, or is Krispy Kreme a lot of marketing hype and not much
> else?
> >
> > I miss the donuts I used to be able to get at Stop and Shop. They were
> big,
> > with LOTS of filling. I always brought my dad some. He'd go there himself
> > for their donuts. And with a Dunkin' and another local donut shop across
> the
> > street, he preferred the donuts at Stop and Shop because they were bigger,
> > cheaper and were all about the fillling. Dad loved jelly or apple filled
> > donuts. Oh well.
> >
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.543 / Virus Database: 337 - Release Date: 11/21/03

On 21 Dec 2003 09:10:17 -0800, (Biff) wrote:

>These are best.

I second that. :-)

"Rona Yuthasastrakosol" writes:

>"PENMART01" wrote:
>>
>>Well, I never thought of as being cruller being wrinkled, all the ones I
>>know are long braided thingies (boy donuts).
>
>http://www.boston.com/ae/food/articl...a_cruel_twist/
>>
>> Even more than bananas, I love watching the ladies eat boy donuts.
>>
>
>Ah! Canadian doughnut shops usually sell French Crullers (often spelled
>"Crueller" here), as described in the article like this: "You can even get
>something called a French cruller, which is round and textured like a
>tractor-tire tread and lighter than a French poodle's coiffure." We're
>really good at French things up here :-). It looks like number 3 at
>http://mouse.webby.com/donut1.html . We do have doughnuts that resemble "a
>small, braided torpedo" but they're not called crullers. I tried to find a
>picture of those, but couldn't. Couldn't find any pictures of the New
>England-style Cruller, either.
>
>I love a good yeast doughnut!

So long as you get a good rise... hehe

Here's a special something to enjoy for New Year's Eve... make LOTS!

Biscotti di Peppe
(Italian Pepper Biscuits)

Ingredients
1 package dry yeast
About 1/2 cup warm water(110 degrees)
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons black pepper (or more!) (freshly ground is best)
1/2 cup olive oil

Directions
Dissolve yeast in water.
Sift flour salt and pepper onto mixing board.
Make a well in the center and add yeast and oil.
Blend together and gradually incorporate into flour. The dough will be stiff.
Knead 10minutes.
Place in oiled bowl, turn to coat, cover with towel and let rise
until doubled in bulk.
Preheat oven to 375º . Break off small
pieces of dough and roll into ropes about 6 inches long.. Form a ring and pinch
edges together.
Place on baking sheet and let rise 20 minutes.
Brush with oil and bake 12 to 15 minutes or until lightly browned.
---

Another version...

Taralli

2-1/2 tsp. dried yeast
1 C white wine
3-3/4 C all purpose flour
1/2 C olive oil
1 tsp. salt
2 tsp. cracked black peppercorns or
1-1/2 tsp. fennel seeds

Heat the wine till warm but not hot, stir in yeast and let stand for 10
minutes. Stir in the olive oil and add then add the flour, salt, fennel or
pepper. Mix until the dough comes together, knead on a lightly foured board for
5-7 minutes. Knead until the dough is smooth and responsive. Place in a bowl
which has been lightly oiled. Cover the bowl and let rise until puffy (not
doubled) 1-1/4 hr.

Break off dough the size of a lime and roll it between your palms to form a
rope 18" long and about the width of a breadstick. Set each aside and let rest
while you roll the rest of the dough in the same manner. Cut the rope shaped
dough into 6" lengths and form rings about 2" in diameter, connecting their
ends. Set the rings on an oiled baking sheet, cover and let rise for an hour.

Preheat the oven to 350°. Bring a pot of water to a boil, then plunge the
taralli, a few at a time into the boiling water. Remove as soon as they bob to
the surface. Remove with a slotted spoon and drain on paper towels. Let them
cool slightly. Bake on oiled baking sheets for 20-24 minutes until they are
crunchy.
---




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Biff wrote:

> These are best.

They used to be good. They have gone downhill since they changed to the par baked
system. Some of the reduced variety are still pretty good but a lot of them are
nowhere near as good as they were when baked fresh in the stores. My personal
favourite used to be the Honey Sticks, but they suck compared to the old ones.