Drake's Devil Dogs, yum. Bought some coated with dark chocolate, yum yum. Need to eat those like I need a hole in my head!
Did anyone ever notice that a
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coronet68mx
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Nahhh, you'll be fine, this is the Mexican version under license... Also no expired date
khryslerkid
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There's a reason they're called Zingers! A Twinkie on steroids, lol
coronet68mx
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khryslerkid
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What a great idea Twinkies with a kick!
coronet68mx
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I really don't think that hostess ever make one of those but... Here's a good idea already in practice
That, and most of them have shrunk in size, but grown in price.
khryslerkid
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That, and most of them have shrunk in size, but grown in price.
No, you've gotten bigger in size! Lol
Well how did it taste? How many did you eat?
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True, I have gotten a whole lot bigger....
Still looking at it, and wondering if I should be worried. I mean...it's been sitting at that Gas station for at least a month, would have been imported, so I figure it has to be something like 6 months old now.
If you don't hear from me by July, there might be a Moderator position open for grabs.
khryslerkid
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No way could I work at that plant. I have the biggest addiction to chocolate. I get it from my Mother.
khryslerkid
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Looting for Twinkies. Convenient Stores are your best bet this time of day! Don't forget your friends!
SassyPants
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So, my fav factory tour. I went to over 50 IBC bakery plants while working for IBC. Here was my fav experience.
Went to Phillie, Great Plant. There they made snack cakes and bread. More importantly, they made Ho-Ho's one of my favs. So are you ready?
Hostess had a patent on how to make a "Swiss roll". Flat cake Batter deposited on a band oven baked for a few minutes. In other words, a continuous very slim flat cake. That is Chocolate Cake Batter remember. The cake then came out and then got the White Creme Filling on the top of the quickly baked flat cake. Then through basically a maze to get it folded into what Ho-Ho's look like. AND THEN, it goes through a Liquid Chocolate "Water Fall" to cover the rolled Cake plus White Stuff.
Now, are you ready?? After the Chocolate Water Fall, keep in mind the cake just came out of the oven, then cake plus the water fall chocolate covering goes through a short Nitro Freezer that quickly freezes the Chocolate covering so that the product can be packaged.
Now, stay with me here, IF you take a Ho Ho off the line just after the Nitro Freezer, you get a Frozen Chocolate outside with a WARM cake inside. When one bites it, it cracks! Then one gets the warm cake taste and creme filling that releases all of the Chocolate/Creme Flavor. My heaven!!
If you want to hear the story of Honey Buns/Bear Claws, let me know.
Best to you all B.
Went to Phillie, Great Plant. There they made snack cakes and bread. More importantly, they made Ho-Ho's one of my favs. So are you ready?
Hostess had a patent on how to make a "Swiss roll". Flat cake Batter deposited on a band oven baked for a few minutes. In other words, a continuous very slim flat cake. That is Chocolate Cake Batter remember. The cake then came out and then got the White Creme Filling on the top of the quickly baked flat cake. Then through basically a maze to get it folded into what Ho-Ho's look like. AND THEN, it goes through a Liquid Chocolate "Water Fall" to cover the rolled Cake plus White Stuff.
Now, are you ready?? After the Chocolate Water Fall, keep in mind the cake just came out of the oven, then cake plus the water fall chocolate covering goes through a short Nitro Freezer that quickly freezes the Chocolate covering so that the product can be packaged.
Now, stay with me here, IF you take a Ho Ho off the line just after the Nitro Freezer, you get a Frozen Chocolate outside with a WARM cake inside. When one bites it, it cracks! Then one gets the warm cake taste and creme filling that releases all of the Chocolate/Creme Flavor. My heaven!!
If you want to hear the story of Honey Buns/Bear Claws, let me know.
Best to you all B.
So, my fav factory tour. I went to over 50 IBC bakery plants while working for IBC. Here was my fav experience.
Went to Phillie, Great Plant. There they made snack cakes and bread. More importantly, they made Ho-Ho's one of my favs. So are you ready?
Hostess had a patent on how to make a "Swiss roll". Flat cake Batter deposited on a band oven baked for a few minutes. In other words, a continuous very slim flat cake. That is Chocolate Cake Batter remember. The cake then came out and then got the White Creme Filling on the top of the quickly baked flat cake. Then through basically a maze to get it folded into what Ho-Ho's look like. AND THEN, it goes through a Liquid Chocolate "Water Fall" to cover the rolled Cake plus White Stuff.
Now, are you ready?? After the Chocolate Water Fall, keep in mind the cake just came out of the oven, then cake plus the water fall chocolate covering goes through a short Nitro Freezer that quickly freezes the Chocolate covering so that the product can be packaged.
Now, stay with me here, IF you take a Ho Ho off the line just after the Nitro Freezer, you get a Frozen Chocolate outside with a WARM cake inside. When one bites it, it cracks! Then one gets the warm cake taste and creme filling that releases all of the Chocolate/Creme Flavor. My heaven!!
If you want to hear the story of Honey Buns/Bear Claws, let me know.
Best to you all B.
Please....do tell. Great memories for you obviously.
SassyPants
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Well, I think it is important to say that Snack Cakes are never better than right off the line. For example, a Hostess Apple Pie right off the line????????? Baby!!!
But back to the next fav Factory Tour. I went to Memphis, Tenn to see the plant there. Keep in mind that IBC also owned Dolly Madison. Soooo, in Memphis, they made bread AND Honey Buns for Hostess and for what they called Bear Claws for Dolly. Now, I will tell you this. If you have never had a Honey Bun warm, you are not living right. So, my advice to you, if you buy a Honey Bun, is to warm it. But think of this, a Honey Bun/Bear Claw is a Yeast Raised product that when Deep Fat Fried, is, well, Well, WELL, you gotta have it!!
So if you are in The Plant, you see these Honey Buns just out of the oven get Icing Glazed. They are about to head to the "cooler" so they can be packaged, BUT, if a feller is there and can GRAB one just after the Icing Glaze............... Warm yeast raised structurer, cinnamon and sugar for taste and then topped with white icing????? Get it before it is cool!! It is like swiping a freshly baked Cookie from Momma's counter. Hide it!! It is Toooooo Good!!
Sorry, I got a bit lost there. Best B.
But back to the next fav Factory Tour. I went to Memphis, Tenn to see the plant there. Keep in mind that IBC also owned Dolly Madison. Soooo, in Memphis, they made bread AND Honey Buns for Hostess and for what they called Bear Claws for Dolly. Now, I will tell you this. If you have never had a Honey Bun warm, you are not living right. So, my advice to you, if you buy a Honey Bun, is to warm it. But think of this, a Honey Bun/Bear Claw is a Yeast Raised product that when Deep Fat Fried, is, well, Well, WELL, you gotta have it!!
So if you are in The Plant, you see these Honey Buns just out of the oven get Icing Glazed. They are about to head to the "cooler" so they can be packaged, BUT, if a feller is there and can GRAB one just after the Icing Glaze............... Warm yeast raised structurer, cinnamon and sugar for taste and then topped with white icing????? Get it before it is cool!! It is like swiping a freshly baked Cookie from Momma's counter. Hide it!! It is Toooooo Good!!
Sorry, I got a bit lost there. Best B.
SassyPants
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I mean, this is not real close, but imagine this.........
Just ONE day, MOPAR decides to make ONE run of 1966 Hemi Chargers. Just ONE run. And you are there!!! Yes, YOU ARE THERE!!
They get the Chargers all running down the line. Right at the end, just after the paint has been applied, but before shipment, they say, "Well, that one....... Not 100 pct, a reject, want it??"
Are you kidding me??
It would TASTE SOOOOOOOOOO Good!!!
Good night good friends. Best, B.
Just ONE day, MOPAR decides to make ONE run of 1966 Hemi Chargers. Just ONE run. And you are there!!! Yes, YOU ARE THERE!!
They get the Chargers all running down the line. Right at the end, just after the paint has been applied, but before shipment, they say, "Well, that one....... Not 100 pct, a reject, want it??"
Are you kidding me??
It would TASTE SOOOOOOOOOO Good!!!
Good night good friends. Best, B.
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