7 tiki drinks? Beyond being fruity, they also have a well deserved reputation for having fearsome amounts of alcohol. The “3 dots and a Dash” that I mentioned is on the weak side relative to a lot of them.
To quote someone unknown somewhere, patting their stomach: “Thank God for capacity.”
I just remembered something else from my Cumbrian past. Pattie and chips. I knew a pattie as several slices of potato, flavoured in some unidentifiable way and stuck together, coated in batter and deep fried - so “pattie and chips” was deep fried potato in batter with chips (french fried potatoes). Wikipedia offers a slightly different definition but it’s no healthier.
You would eat this when wasted on a Friday night - the only time I have ever eaten it.
That wiki pages has a link to a list of deep fried foods, which in turn led me to another dreadful food item from my past - scraps. Basically, every so often through the course of a night, a chippie would rake out the fish frier in order to fish out (no pun intended) all the fragments of batter that had accumulated in the fat. You might think that these would be thrown away - maybe they are these days - but when I was a kid you could buy a bag of these.
Dear god, the rubbish we used to eat.
j
This made its way into the recently ended cartoon Steven Universe…the title character will often go to a fast food joint on the local boardwalk and demand “the bits,” which turns out to be the leftover pieces of fries and batter from the frier.
I used to walk across the street to the H. Salt Fish and Chips after school (sixth grade – 52 years ago) and mooch a bag of those once in a while.
My mother kept a kosher kitchen, and even though no kind of Pop-Tarts are kosher, so we were not allowed to put them in the toaster, she occasionally bought the unfrosted ones for us. The frosted ones have gelatin in the icing, and that makes them extremely treyf.
The truth is, if you get down to it, something is either kosher, or it isn’t, and the unfrosted ones aren’t kosher, but we were still allowed to have them on Sunday, occasionally, if we used a paper towel (not a plate). Somehow, to my mother, they were less unkosher.
My mother didn’t really care about kashrut-- we ate at non-kosher restaurants all the time-- but she kept a kosher kitchen, because there were so many relatives who wouldn’t eat at our house if she didn’t.
This makes me think that there probably is a vegetarian market for the unfrosted ones.
Does it have to be food?
I actually liked the A Team TV show. Nobody I knew cared for it.
I pity the fool who liked that show!
Is there an ingredient in unfrosted Pop-Tarts that makes them unkosher?
Well, if the Pop-Tart kitchen were inspected and carried a heksher, and all the machinery were separate, they could use the heksher on the unfrosted ones, but not of the frosted ones because of the gelatin in the frosting. However, as they don’t carry a heksher, they are not kosher.
My mother is like a lot of American Jews. She’ll go to a non-kosher restaurant, and order chicken or beef, or things with cheese, but she won’t order pork or shellfish, and won’t mix dairy and meat, and think this is some kind of lower order of keeping kosher.
The fact is, that there aren’t degrees of kosher. Something is either kosher or it isn’t. Beef that isn’t shechted (slaughter and butchered by a shochet) is just as treyf as pork or lobster. But there are so many Jews in the US for whom there is a difference. They know beef butchered by a gentile isn’t kosher, but somehow, to them, it is less unkosher than pork or lobster.
By the same token, packaged food that is not hekshered, but according to the list of ingredients, contains nothing specifically objectionable in and of itself, is less unkosher than something treyf by ingredient. So, for example, cheese that is not hekshered, but does not list rennet as an ingredient-- or better, says “NO RENNET” on the label, but is not hekshered, is less treyf than cheese with rennet.
It’s hard to blame people. Well, my mother lived most of her life in NYC, and had plenty of access to kosher anything, so her, I can blame. But people who live in Bloomington, Indiana, where the nearest shochet is in Chicago, it’s harder to fault.
Personally, I’ve been a vegetarian pretty much my whole adult life (since I was 19, with the exception of a few instances of eating meat in the military when we had field chow, because there were no choices, and I was burning 4,000 calories on those days), so I don’t have too many issues, albeit, getting kosher cheese can be difficult, but I don’t eat that much cheese. Eggs and milk that are hekshered are easy, and I don’t keep cholov Yisrael.
Without divulging too much information, I’ll just say that there is a lot of it on the internet.
Ah. I supposed it might be something along those lines.
I noticed that Kellogg’s pop tarts are processed and packaged in a different state than their cereals are, so it’s not that surprising that the hekshers for the cereal plants don’t visit.
Well, and it also may be that the unfrosted ones are made on the same machinery and baked in the same ovens as the frosted ones. If only a small portion of them were kosher, you’d need separate facilities for the kosher ones.
That might be an unjustifiable expense for them (three unfrosted varieties out of thirty).
Ha! Thread winner! 
@RivkahChaya, I’d love to see an AMA type thread about keeping kosher. (If you want to, of course.)
I find the whole concept fascinating and - no offense intended - really weird.
It’s OK to be a dog person but still like cute cat pictures!
Yacht Rock. I find it soothing and a lot of very good music in its own right.
Dr. Phil. His “good ol’ boyisms” aside, his advice is basically spot on, imo. I generally tune out once he gets to the part where he’s recommending a facility - that’s just basically a plug - but I’ve found a lot of what he say’s thoughtful and helpful.
The frosting line is after the baking line, so unfrosted would not come in contact with the frosting in any case. The only quibble would be the packaging line, but since the inside of the packaging is not touched by anything except the finished pastry, it should be fine [the mylar wrapping comes as a tube on a roll, the pastries are sort of inserted and the crimper crimps and cuts the wrapper with a hot element without touching the pastry.]
I keep Velveeta for the same purpose myself…grilled cheese sandwiches with Miracle Whip as a dip for them. Who wants to live so long anyhow?