I get teary-eyed thinking of the old drugstore soda fountains and the
chronic question whether to have a milkshake or a malt. No more is
there an option. Whatever happened to Malts? I loved them!

"Coas****cher" > wrote in message
...
>I get teary-eyed thinking of the old drugstore soda fountains and the
>chronic question whether to have a milkshake or a malt. No more is there
>an option. Whatever happened to Malts? I loved them!

Huh? All the local ice cream joints and dairy bars around here (CT) will
gladly fix one up with a malted. Yes, it's called a 'malted' round here. I
just had a chomplit malted the other day and it was pure bliss. I had to
light up a smoke afterward it was so good.

Jack Dumbrowski

"Coas****cher" > wrote in message
...
>I get teary-eyed thinking of the old drugstore soda fountains and the
>chronic question whether to have a milkshake or a malt. No more is there
>an option. Whatever happened to Malts? I loved them!

Huh? All the local ice cream joints and dairy bars around here (CT) will
gladly fix one up with a malted. Yes, it's called a 'malted' round here. I
just had a chomplit malted the other day and it was pure bliss. I had to
light up a smoke afterward it was so good.

Jack Dumbrowski

>Whatever happened to Malts? I loved them!

Competition from the microbrews priced them out of the market.

.. . . seriously: I remember how I used to loathe malt as a dairy or cereal
flavoring. In a milkshake, it seriously undercuts the impact of chocolate--as
does just about anything except vanilla.

Neil

>Whatever happened to Malts? I loved them!

Competition from the microbrews priced them out of the market.

.. . . seriously: I remember how I used to loathe malt as a dairy or cereal
flavoring. In a milkshake, it seriously undercuts the impact of chocolate--as
does just about anything except vanilla.

Neil

Coas****cher > wrote in
:

> I get teary-eyed thinking of the old drugstore soda fountains and the
> chronic question whether to have a milkshake or a malt. No more is
> there an option. Whatever happened to Malts? I loved them!

The demise of both drugstore and dime store soda fountains and lunch
counters seriously cut into the availability of good malts.

Ice cream shops, many delis, and other restaurants often have them on
their menu. They're good, but they just don't seem quite the same. :-)
Several weeks ago I got a vanilla malt at a Baskin-Robbins. Not exactly
a take-away bargain at $4.50 a pop, uh, malt!

You can get a great malt at Serendipity III on E. 60th in Manhattan, and
it's worth whatever their going rate is. Also, at Rumplemayer's on
Central Park South, which is probably my favorite. Both places will put
you in a nostalgic mood.

I make them at home with the Hamilton Beach malt mixer I bought on eBay.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Coas****cher > wrote in
:

> I get teary-eyed thinking of the old drugstore soda fountains and the
> chronic question whether to have a milkshake or a malt. No more is
> there an option. Whatever happened to Malts? I loved them!

The demise of both drugstore and dime store soda fountains and lunch
counters seriously cut into the availability of good malts.

Ice cream shops, many delis, and other restaurants often have them on
their menu. They're good, but they just don't seem quite the same. :-)
Several weeks ago I got a vanilla malt at a Baskin-Robbins. Not exactly
a take-away bargain at $4.50 a pop, uh, malt!

You can get a great malt at Serendipity III on E. 60th in Manhattan, and
it's worth whatever their going rate is. Also, at Rumplemayer's on
Central Park South, which is probably my favorite. Both places will put
you in a nostalgic mood.

I make them at home with the Hamilton Beach malt mixer I bought on eBay.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

I'm not sure I've ever had a malt. They come in different flavors?
Chocolate, vanilla and what others?

--Lia

Julia Altshuler > wrote in news:7JL4d.97407
$MQ5.52972@attbi_s52:

>
> I'm not sure I've ever had a malt. They come in different flavors?
> Chocolate, vanilla and what others?
>
> --Lia

You could have malt added to any flavor of milkshake, making it a "malted".
However, IMHO, the only two flavors that fit well are vanilla and
chocolate. Malt has a rather pronounced flavor, and I can't quite picture
it with much of anything else.

As another poster said, it almost overpowers. I think he didn't even like
it with chocolate, although I do. However, I like it most with vanilla,
where it's flavor truly predominates.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Julia Altshuler > wrote in news:7JL4d.97407
$MQ5.52972@attbi_s52:

>
> I'm not sure I've ever had a malt. They come in different flavors?
> Chocolate, vanilla and what others?
>
> --Lia

You could have malt added to any flavor of milkshake, making it a "malted".
However, IMHO, the only two flavors that fit well are vanilla and
chocolate. Malt has a rather pronounced flavor, and I can't quite picture
it with much of anything else.

As another poster said, it almost overpowers. I think he didn't even like
it with chocolate, although I do. However, I like it most with vanilla,
where it's flavor truly predominates.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Coas****cher > wrote in message >...
> I get teary-eyed thinking of the old drugstore soda fountains and the
> chronic question whether to have a milkshake or a malt. No more is
> there an option. Whatever happened to Malts? I loved them!

They still exist. The best ones you make at home in your blender- use
Carnation brand malt powder and hard ice cream. Some restaurants still
have them - ask. Sometimes they're not on the menu but they'll make
you one if they have the malt stuff. Used to be a chain called (not
kidding) "Fuddruckers" which had great malts - but pricey.
Lynn in FArgo

Coas****cher > wrote in message >...
> I get teary-eyed thinking of the old drugstore soda fountains and the
> chronic question whether to have a milkshake or a malt. No more is
> there an option. Whatever happened to Malts? I loved them!

They still exist. The best ones you make at home in your blender- use
Carnation brand malt powder and hard ice cream. Some restaurants still
have them - ask. Sometimes they're not on the menu but they'll make
you one if they have the malt stuff. Used to be a chain called (not
kidding) "Fuddruckers" which had great malts - but pricey.
Lynn in FArgo

(Lynn Gifford) wrote in
om:

> Coas****cher > wrote in message
> >...
>> I get teary-eyed thinking of the old drugstore soda fountains and the
>> chronic question whether to have a milkshake or a malt. No more is
>> there an option. Whatever happened to Malts? I loved them!
>
> They still exist. The best ones you make at home in your blender- use
> Carnation brand malt powder and hard ice cream. Some restaurants still
> have them - ask. Sometimes they're not on the menu but they'll make
> you one if they have the malt stuff. Used to be a chain called (not
> kidding) "Fuddruckers" which had great malts - but pricey.
> Lynn in FArgo
>

Is that the same Fuddrucker's as in hamburgers?

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Lynn Gifford) wrote in
om:

> Coas****cher > wrote in message
> >...
>> I get teary-eyed thinking of the old drugstore soda fountains and the
>> chronic question whether to have a milkshake or a malt. No more is
>> there an option. Whatever happened to Malts? I loved them!
>
> They still exist. The best ones you make at home in your blender- use
> Carnation brand malt powder and hard ice cream. Some restaurants still
> have them - ask. Sometimes they're not on the menu but they'll make
> you one if they have the malt stuff. Used to be a chain called (not
> kidding) "Fuddruckers" which had great malts - but pricey.
> Lynn in FArgo
>

Is that the same Fuddrucker's as in hamburgers?

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:

> You could have malt added to any flavor of milkshake, making it a "malted".
> However, IMHO, the only two flavors that fit well are vanilla and
> chocolate. Malt has a rather pronounced flavor, and I can't quite picture
> it with much of anything else.
>
> As another poster said, it almost overpowers. I think he didn't even like
> it with chocolate, although I do. However, I like it most with vanilla,
> where it's flavor truly predominates.

In our family's soda shop in the early 50's (The Towne Spa in South
River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
flavor ice cream (or two since there were two scoops), chocolate
syrup, a generous spoonful of malt powder, whipped cream and a
maraschino cherry.

Made some for The Amazing Kid's last sleepover for her and her
friends. One complimented me on my "great new idea."

Pastorio

Wayne wrote:

> You could have malt added to any flavor of milkshake, making it a "malted".
> However, IMHO, the only two flavors that fit well are vanilla and
> chocolate. Malt has a rather pronounced flavor, and I can't quite picture
> it with much of anything else.
>
> As another poster said, it almost overpowers. I think he didn't even like
> it with chocolate, although I do. However, I like it most with vanilla,
> where it's flavor truly predominates.

In our family's soda shop in the early 50's (The Towne Spa in South
River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
flavor ice cream (or two since there were two scoops), chocolate
syrup, a generous spoonful of malt powder, whipped cream and a
maraschino cherry.

Made some for The Amazing Kid's last sleepover for her and her
friends. One complimented me on my "great new idea."

Pastorio

"Bob (this one)" > wrote in
:

> Wayne wrote:
>
>> You could have malt added to any flavor of milkshake, making it a
>> "malted". However, IMHO, the only two flavors that fit well are
>> vanilla and chocolate. Malt has a rather pronounced flavor, and I
>> can't quite picture it with much of anything else.
>>
>> As another poster said, it almost overpowers. I think he didn't even
>> like it with chocolate, although I do. However, I like it most with
>> vanilla, where it's flavor truly predominates.
>
> In our family's soda shop in the early 50's (The Towne Spa in South
> River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
> flavor ice cream (or two since there were two scoops), chocolate
> syrup, a generous spoonful of malt powder, whipped cream and a
> maraschino cherry.
>
> Made some for The Amazing Kid's last sleepover for her and her
> friends. One complimented me on my "great new idea."
>
> Pastorio
>
>

Oh, that sounds good, Bob! I've got Horlick's malt powder. Gotta give
that a try when I pick up ice cream this weekend.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Bob (this one)" > wrote in
:

> Wayne wrote:
>
>> You could have malt added to any flavor of milkshake, making it a
>> "malted". However, IMHO, the only two flavors that fit well are
>> vanilla and chocolate. Malt has a rather pronounced flavor, and I
>> can't quite picture it with much of anything else.
>>
>> As another poster said, it almost overpowers. I think he didn't even
>> like it with chocolate, although I do. However, I like it most with
>> vanilla, where it's flavor truly predominates.
>
> In our family's soda shop in the early 50's (The Towne Spa in South
> River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
> flavor ice cream (or two since there were two scoops), chocolate
> syrup, a generous spoonful of malt powder, whipped cream and a
> maraschino cherry.
>
> Made some for The Amazing Kid's last sleepover for her and her
> friends. One complimented me on my "great new idea."
>
> Pastorio
>
>

Oh, that sounds good, Bob! I've got Horlick's malt powder. Gotta give
that a try when I pick up ice cream this weekend.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:
> "Bob (this one)" > wrote in
> :
>
>>Wayne wrote:
>>
>>>You could have malt added to any flavor of milkshake, making it a
>>>"malted". However, IMHO, the only two flavors that fit well are
>>>vanilla and chocolate. Malt has a rather pronounced flavor, and I
>>>can't quite picture it with much of anything else.
>>>
>>>As another poster said, it almost overpowers. I think he didn't even
>>>like it with chocolate, although I do. However, I like it most with
>>>vanilla, where it's flavor truly predominates.
>>
>>In our family's soda shop in the early 50's (The Towne Spa in South
>>River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
>>flavor ice cream (or two since there were two scoops), chocolate
>>syrup, a generous spoonful of malt powder, whipped cream and a
>>maraschino cherry.
>>
>>Made some for The Amazing Kid's last sleepover for her and her
>>friends. One complimented me on my "great new idea."
>>
>>Pastorio
>>
> Oh, that sounds good, Bob! I've got Horlick's malt powder. Gotta give
> that a try when I pick up ice cream this weekend.

It's a funny thing. The malt powder is granular and dry and it's a
small shock to encounter that sort of dryness in an ice cream dish. It
soon becomes a dance to select the ice cream, syrup and malt in good
quantity to keep it all in good balance as you eat it. And don't
forget the whipped cream. I didn't tell the kids, but I used a dash of
white creme de cocoa in it. <LOL> They licked the bowl clean and
giggled a lot. Hard to tell if it was any more than usual, though.

I make shakes nowadays with my immersion blender and I gotta say
they're not any different than what we made then. A good-sized scoop
(or maybe 1 1/2) of ice cream, about a cup of milk, a couple
tablespoons appropriate syrup, and two tablespoons malted milk powder.
It's thick enough to be hard to get through a straw, and so cold it
makes your eyes hurt like a good milkshake/malted/frosted should. Some
people would call shakes "frappes" or, puzzlingly, "cabinets." No one
has explained the source of that last with any credibility. Obviously
those people were from out of town.

Frosted? 2 (or more) good-sized scoops ice cream. Should be too thick
to draw up a straw. You decide the size of the scoops. Spoon stuff.

Brown cow shake? Coffee ice cream, chocolate syrup.

Beer barrel? Vanilla ice cream, root beer syrup.

Grasshopper shake? Mint chocolate chip ice cream, green mint syrup.

Brown cow frosted malt? You know...

Pastorio

Wayne wrote:
> "Bob (this one)" > wrote in
> :
>
>>Wayne wrote:
>>
>>>You could have malt added to any flavor of milkshake, making it a
>>>"malted". However, IMHO, the only two flavors that fit well are
>>>vanilla and chocolate. Malt has a rather pronounced flavor, and I
>>>can't quite picture it with much of anything else.
>>>
>>>As another poster said, it almost overpowers. I think he didn't even
>>>like it with chocolate, although I do. However, I like it most with
>>>vanilla, where it's flavor truly predominates.
>>
>>In our family's soda shop in the early 50's (The Towne Spa in South
>>River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
>>flavor ice cream (or two since there were two scoops), chocolate
>>syrup, a generous spoonful of malt powder, whipped cream and a
>>maraschino cherry.
>>
>>Made some for The Amazing Kid's last sleepover for her and her
>>friends. One complimented me on my "great new idea."
>>
>>Pastorio
>>
> Oh, that sounds good, Bob! I've got Horlick's malt powder. Gotta give
> that a try when I pick up ice cream this weekend.

It's a funny thing. The malt powder is granular and dry and it's a
small shock to encounter that sort of dryness in an ice cream dish. It
soon becomes a dance to select the ice cream, syrup and malt in good
quantity to keep it all in good balance as you eat it. And don't
forget the whipped cream. I didn't tell the kids, but I used a dash of
white creme de cocoa in it. <LOL> They licked the bowl clean and
giggled a lot. Hard to tell if it was any more than usual, though.

I make shakes nowadays with my immersion blender and I gotta say
they're not any different than what we made then. A good-sized scoop
(or maybe 1 1/2) of ice cream, about a cup of milk, a couple
tablespoons appropriate syrup, and two tablespoons malted milk powder.
It's thick enough to be hard to get through a straw, and so cold it
makes your eyes hurt like a good milkshake/malted/frosted should. Some
people would call shakes "frappes" or, puzzlingly, "cabinets." No one
has explained the source of that last with any credibility. Obviously
those people were from out of town.

Frosted? 2 (or more) good-sized scoops ice cream. Should be too thick
to draw up a straw. You decide the size of the scoops. Spoon stuff.

Brown cow shake? Coffee ice cream, chocolate syrup.

Beer barrel? Vanilla ice cream, root beer syrup.

Grasshopper shake? Mint chocolate chip ice cream, green mint syrup.

Brown cow frosted malt? You know...

Pastorio

Wayne wrote:
> Coas****cher > wrote in
> :
>
>
>>I get teary-eyed thinking of the old drugstore soda fountains and the
>>chronic question whether to have a milkshake or a malt. No more is
>>there an option. Whatever happened to Malts? I loved them!
>
>
> The demise of both drugstore and dime store soda fountains and lunch
> counters seriously cut into the availability of good malts.
>
> Ice cream shops, many delis, and other restaurants often have them on
> their menu. They're good, but they just don't seem quite the same. :-)
> Several weeks ago I got a vanilla malt at a Baskin-Robbins. Not exactly
> a take-away bargain at $4.50 a pop, uh, malt!
>
> You can get a great malt at Serendipity III on E. 60th in Manhattan, and
> it's worth whatever their going rate is. Also, at Rumplemayer's on
> Central Park South, which is probably my favorite. Both places will put
> you in a nostalgic mood.
>
> I make them at home with the Hamilton Beach malt mixer I bought on eBay.
>
Wayne, Rumpelmayer's at the St. Moritz is long gone. (

Serendipity is still going strong. I have not seen a malted milk
machine in many years, but then, I never liked malted milks.

Wayne wrote:
> Coas****cher > wrote in
> :
>
>
>>I get teary-eyed thinking of the old drugstore soda fountains and the
>>chronic question whether to have a milkshake or a malt. No more is
>>there an option. Whatever happened to Malts? I loved them!
>
>
> The demise of both drugstore and dime store soda fountains and lunch
> counters seriously cut into the availability of good malts.
>
> Ice cream shops, many delis, and other restaurants often have them on
> their menu. They're good, but they just don't seem quite the same. :-)
> Several weeks ago I got a vanilla malt at a Baskin-Robbins. Not exactly
> a take-away bargain at $4.50 a pop, uh, malt!
>
> You can get a great malt at Serendipity III on E. 60th in Manhattan, and
> it's worth whatever their going rate is. Also, at Rumplemayer's on
> Central Park South, which is probably my favorite. Both places will put
> you in a nostalgic mood.
>
> I make them at home with the Hamilton Beach malt mixer I bought on eBay.
>
Wayne, Rumpelmayer's at the St. Moritz is long gone. (

Serendipity is still going strong. I have not seen a malted milk
machine in many years, but then, I never liked malted milks.

In article >, Wayne
> wrote:

> (Lynn Gifford) wrote in
> om:
> > Used to be a chain called (not kidding) "Fuddruckers" which had
> > great malts - but pricey. Lynn in FArgo

> Is that the same Fuddrucker's as in hamburgers?

Yup.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, Wayne
> wrote:

> (Lynn Gifford) wrote in
> om:
> > Used to be a chain called (not kidding) "Fuddruckers" which had
> > great malts - but pricey. Lynn in FArgo

> Is that the same Fuddrucker's as in hamburgers?

Yup.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Bob (this one)" > wrote in
:

> Wayne wrote:
>> "Bob (this one)" > wrote in
>> :
>>
>>>Wayne wrote:
>>>
>>>>You could have malt added to any flavor of milkshake, making it a
>>>>"malted". However, IMHO, the only two flavors that fit well are
>>>>vanilla and chocolate. Malt has a rather pronounced flavor, and I
>>>>can't quite picture it with much of anything else.
>>>>
>>>>As another poster said, it almost overpowers. I think he didn't
>>>>even like it with chocolate, although I do. However, I like it most
>>>>with vanilla, where it's flavor truly predominates.
>>>
>>>In our family's soda shop in the early 50's (The Towne Spa in South
>>>River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
>>>flavor ice cream (or two since there were two scoops), chocolate
>>>syrup, a generous spoonful of malt powder, whipped cream and a
>>>maraschino cherry.
>>>
>>>Made some for The Amazing Kid's last sleepover for her and her
>>>friends. One complimented me on my "great new idea."
>>>
>>>Pastorio
>>>
>> Oh, that sounds good, Bob! I've got Horlick's malt powder. Gotta
>> give that a try when I pick up ice cream this weekend.
>
> It's a funny thing. The malt powder is granular and dry and it's a
> small shock to encounter that sort of dryness in an ice cream dish. It
> soon becomes a dance to select the ice cream, syrup and malt in good
> quantity to keep it all in good balance as you eat it. And don't
> forget the whipped cream. I didn't tell the kids, but I used a dash of
> white creme de cocoa in it. <LOL> They licked the bowl clean and
> giggled a lot. Hard to tell if it was any more than usual, though.

That's sure to be an interesting combination. Hmmm...like the idea of
the creme de cocoa in the whipped cream!

> I make shakes nowadays with my immersion blender and I gotta say
> they're not any different than what we made then. A good-sized scoop
> (or maybe 1 1/2) of ice cream, about a cup of milk, a couple
> tablespoons appropriate syrup, and two tablespoons malted milk powder.
> It's thick enough to be hard to get through a straw, and so cold it
> makes your eyes hurt like a good milkshake/malted/frosted should. Some
> people would call shakes "frappes" or, puzzlingly, "cabinets." No one
> has explained the source of that last with any credibility. Obviously
> those people were from out of town.

I have to confess that I don't own an immersion blender. I have a KA
stand mixer, Cuisinart FP, Osterizer blender, and a 1940s Hamilton Beach
malt mixer, with which I've been very pleased.

> Frosted? 2 (or more) good-sized scoops ice cream. Should be too thick
> to draw up a straw. You decide the size of the scoops. Spoon stuff.
>
> Brown cow shake? Coffee ice cream, chocolate syrup.
>
> Beer barrel? Vanilla ice cream, root beer syrup.
>
> Grasshopper shake? Mint chocolate chip ice cream, green mint syrup.
>
> Brown cow frosted malt? You know...

All good ideas!

>
> Pastorio

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Bob (this one)" > wrote in
:

> Wayne wrote:
>> "Bob (this one)" > wrote in
>> :
>>
>>>Wayne wrote:
>>>
>>>>You could have malt added to any flavor of milkshake, making it a
>>>>"malted". However, IMHO, the only two flavors that fit well are
>>>>vanilla and chocolate. Malt has a rather pronounced flavor, and I
>>>>can't quite picture it with much of anything else.
>>>>
>>>>As another poster said, it almost overpowers. I think he didn't
>>>>even like it with chocolate, although I do. However, I like it most
>>>>with vanilla, where it's flavor truly predominates.
>>>
>>>In our family's soda shop in the early 50's (The Towne Spa in South
>>>River, NJ), we also used malt powder on a "Dusty Road" sundae. Any
>>>flavor ice cream (or two since there were two scoops), chocolate
>>>syrup, a generous spoonful of malt powder, whipped cream and a
>>>maraschino cherry.
>>>
>>>Made some for The Amazing Kid's last sleepover for her and her
>>>friends. One complimented me on my "great new idea."
>>>
>>>Pastorio
>>>
>> Oh, that sounds good, Bob! I've got Horlick's malt powder. Gotta
>> give that a try when I pick up ice cream this weekend.
>
> It's a funny thing. The malt powder is granular and dry and it's a
> small shock to encounter that sort of dryness in an ice cream dish. It
> soon becomes a dance to select the ice cream, syrup and malt in good
> quantity to keep it all in good balance as you eat it. And don't
> forget the whipped cream. I didn't tell the kids, but I used a dash of
> white creme de cocoa in it. <LOL> They licked the bowl clean and
> giggled a lot. Hard to tell if it was any more than usual, though.

That's sure to be an interesting combination. Hmmm...like the idea of
the creme de cocoa in the whipped cream!

> I make shakes nowadays with my immersion blender and I gotta say
> they're not any different than what we made then. A good-sized scoop
> (or maybe 1 1/2) of ice cream, about a cup of milk, a couple
> tablespoons appropriate syrup, and two tablespoons malted milk powder.
> It's thick enough to be hard to get through a straw, and so cold it
> makes your eyes hurt like a good milkshake/malted/frosted should. Some
> people would call shakes "frappes" or, puzzlingly, "cabinets." No one
> has explained the source of that last with any credibility. Obviously
> those people were from out of town.

I have to confess that I don't own an immersion blender. I have a KA
stand mixer, Cuisinart FP, Osterizer blender, and a 1940s Hamilton Beach
malt mixer, with which I've been very pleased.

> Frosted? 2 (or more) good-sized scoops ice cream. Should be too thick
> to draw up a straw. You decide the size of the scoops. Spoon stuff.
>
> Brown cow shake? Coffee ice cream, chocolate syrup.
>
> Beer barrel? Vanilla ice cream, root beer syrup.
>
> Grasshopper shake? Mint chocolate chip ice cream, green mint syrup.
>
> Brown cow frosted malt? You know...

All good ideas!

>
> Pastorio

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret Suran > wrote in
:

>
>
> Wayne wrote:
>> Coas****cher > wrote in
>> :
>>
>>
>>>I get teary-eyed thinking of the old drugstore soda fountains and the
>>>chronic question whether to have a milkshake or a malt. No more is
>>>there an option. Whatever happened to Malts? I loved them!
>>
>>
>> The demise of both drugstore and dime store soda fountains and lunch
>> counters seriously cut into the availability of good malts.
>>
>> Ice cream shops, many delis, and other restaurants often have them on
>> their menu. They're good, but they just don't seem quite the same.
>> :-) Several weeks ago I got a vanilla malt at a Baskin-Robbins. Not
>> exactly a take-away bargain at $4.50 a pop, uh, malt!
>>
>> You can get a great malt at Serendipity III on E. 60th in Manhattan,
>> and it's worth whatever their going rate is. Also, at Rumplemayer's
>> on Central Park South, which is probably my favorite. Both places
>> will put you in a nostalgic mood.
>>
>> I make them at home with the Hamilton Beach malt mixer I bought on
>> eBay.
>>
> Wayne, Rumpelmayer's at the St. Moritz is long gone. (

Thanks for the info, Margaret. I am sooo sorry to hear that! I would
always stop there in the summer for ice cream or a malt. If I happened
to be in Manhattan for Macy's parade, I would usually go to Rumpelmayer's
for a breakfast of French toast and bacon, with a double hot chocolate to
go!

> Serendipity is still going strong. I have not seen a malted milk
> machine in many years, but then, I never liked malted milks.

For many years, Serendipity has always been a favorite lunch place for me
when wandering around Manhattan. Their "frozen hot chocolate" is
delicious!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret Suran > wrote in
:

>
>
> Wayne wrote:
>> Coas****cher > wrote in
>> :
>>
>>
>>>I get teary-eyed thinking of the old drugstore soda fountains and the
>>>chronic question whether to have a milkshake or a malt. No more is
>>>there an option. Whatever happened to Malts? I loved them!
>>
>>
>> The demise of both drugstore and dime store soda fountains and lunch
>> counters seriously cut into the availability of good malts.
>>
>> Ice cream shops, many delis, and other restaurants often have them on
>> their menu. They're good, but they just don't seem quite the same.
>> :-) Several weeks ago I got a vanilla malt at a Baskin-Robbins. Not
>> exactly a take-away bargain at $4.50 a pop, uh, malt!
>>
>> You can get a great malt at Serendipity III on E. 60th in Manhattan,
>> and it's worth whatever their going rate is. Also, at Rumplemayer's
>> on Central Park South, which is probably my favorite. Both places
>> will put you in a nostalgic mood.
>>
>> I make them at home with the Hamilton Beach malt mixer I bought on
>> eBay.
>>
> Wayne, Rumpelmayer's at the St. Moritz is long gone. (

Thanks for the info, Margaret. I am sooo sorry to hear that! I would
always stop there in the summer for ice cream or a malt. If I happened
to be in Manhattan for Macy's parade, I would usually go to Rumpelmayer's
for a breakfast of French toast and bacon, with a double hot chocolate to
go!

> Serendipity is still going strong. I have not seen a malted milk
> machine in many years, but then, I never liked malted milks.

For many years, Serendipity has always been a favorite lunch place for me
when wandering around Manhattan. Their "frozen hot chocolate" is
delicious!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Melba's Jammin' > wrote in news:thisisbogus-
:

> In article >, Wayne
> > wrote:
>
>> (Lynn Gifford) wrote in
>> om:
>> > Used to be a chain called (not kidding) "Fuddruckers" which had
>> > great malts - but pricey. Lynn in FArgo
>
>> Is that the same Fuddrucker's as in hamburgers?
>
> Yup.

There are quite a few in and around the Phoenix area. In fact, several of
my co-workers went to one for lunch yesterday.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Melba's Jammin' > wrote in news:thisisbogus-
:

> In article >, Wayne
> > wrote:
>
>> (Lynn Gifford) wrote in
>> om:
>> > Used to be a chain called (not kidding) "Fuddruckers" which had
>> > great malts - but pricey. Lynn in FArgo
>
>> Is that the same Fuddrucker's as in hamburgers?
>
> Yup.

There are quite a few in and around the Phoenix area. In fact, several of
my co-workers went to one for lunch yesterday.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

>I'm not sure I've ever had a malt. They come in different flavors?
>Chocolate, vanilla and what others?
>
>--Lia

Mocha




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

>I'm not sure I've ever had a malt. They come in different flavors?
>Chocolate, vanilla and what others?
>
>--Lia

Mocha




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

"PENMART01" > wrote in message
...
> >I'm not sure I've ever had a malt. They come in different flavors?
> >Chocolate, vanilla and what others?
> >
> >--Lia
>
> Mocha
>
>
>
>

I've had an extra thick blueberry malt before, with ground up real
blueberries. It needed a tad bit more malt flavor, IIRC, but it was yummy.

kili

"PENMART01" > wrote in message
...
> >I'm not sure I've ever had a malt. They come in different flavors?
> >Chocolate, vanilla and what others?
> >
> >--Lia
>
> Mocha
>
>
>
>

I've had an extra thick blueberry malt before, with ground up real
blueberries. It needed a tad bit more malt flavor, IIRC, but it was yummy.

kili

"Coas****cher" > wrote in message
...
> I get teary-eyed thinking of the old drugstore soda fountains and the
> chronic question whether to have a milkshake or a malt. No more is
> there an option. Whatever happened to Malts? I loved them!

I love them, too. I hadn't had one in a long time and then, while at a
conference in Reno, I discovered that the Johnny Rocket's chain has malts.
I'm not sure how widespread they are. We've got them here in Seattle.

-Matt

"Coas****cher" > wrote in message
...
> I get teary-eyed thinking of the old drugstore soda fountains and the
> chronic question whether to have a milkshake or a malt. No more is
> there an option. Whatever happened to Malts? I loved them!

I love them, too. I hadn't had one in a long time and then, while at a
conference in Reno, I discovered that the Johnny Rocket's chain has malts.
I'm not sure how widespread they are. We've got them here in Seattle.

-Matt

Julia Altshuler wrote:
>
> I'm not sure I've ever had a malt. They come in different flavors?
> Chocolate, vanilla and what others?
>
> --Lia



Coffee, mocha, strawberry.

Am I the only one who remembers, in the 50's,
when malts/shakes/frappes/sundaes were $.25?
And decent-sized cones were $.10.

Sigh. (Of course minimum wage was $1.25 IIRC.)

gloria p

Julia Altshuler wrote:
>
> I'm not sure I've ever had a malt. They come in different flavors?
> Chocolate, vanilla and what others?
>
> --Lia



Coffee, mocha, strawberry.

Am I the only one who remembers, in the 50's,
when malts/shakes/frappes/sundaes were $.25?
And decent-sized cones were $.10.

Sigh. (Of course minimum wage was $1.25 IIRC.)

gloria p

Puester > writes:
> Am I the only one who remembers, in the 50's,
> when malts/shakes/frappes/sundaes were $.25?
> And decent-sized cones were $.10.

That $0.25 in 1955 is about $1.75 today. Hmm, most shakes are more
than that these days, so apparently milkshake prices are outpacing
inflation.

Here's a nice web calculator that corrects for inflation:
http://www.hughchou.org/calc/cpi.cgi

I use stuff like this to remind people that in reality they probably
paid more for gas in the early 80s than now.

> Sigh. (Of course minimum wage was $1.25 IIRC.)

Actually, it was $1.00 in the late 50s, unless your state mandated a
higher wage.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Puester > writes:
> Am I the only one who remembers, in the 50's,
> when malts/shakes/frappes/sundaes were $.25?
> And decent-sized cones were $.10.

That $0.25 in 1955 is about $1.75 today. Hmm, most shakes are more
than that these days, so apparently milkshake prices are outpacing
inflation.

Here's a nice web calculator that corrects for inflation:
http://www.hughchou.org/calc/cpi.cgi

I use stuff like this to remind people that in reality they probably
paid more for gas in the early 80s than now.

> Sigh. (Of course minimum wage was $1.25 IIRC.)

Actually, it was $1.00 in the late 50s, unless your state mandated a
higher wage.

--
Richard W Kaszeta

http://www.kaszeta.org/rich