My favorite jellybelly flavor is buttered popcorn. It is probably because it is the saltiest. I found a recipe for garlic fudge and it is now a family favorite. We make it at Halloween as a trick treat. I have a recipe for cheese fudge, I am tempted to try that only it is made with velveeta. We make other fudge flavors:
Garlic
Ginger
Maple
Chocolate
Mocha
Coffee
Dark Chocolate
Peanutbutter
A local ice cream shop has some great flavors:
Jack fruit
Red bean
Durian
Cheese
Maize
Peanutbutter Chocolate
Ginger
Violet
Green Tea
Avocado
Purple Yam
Lychee
My daughter loves the Durian, the Maize and the Cheese ice cream.
I’m 49 and I lo-o-o-o-ove Cel-Ray. (And I’ve never even been to New York.) It’s not all that different from ginger ale.
Buttered popcorn Jelly Bellys taste like barf.
For a while Life Savers was marketing “Hot Fruits” flavors. I foolishly tried them, thinking they’d just be extra sour or something. No, they were actually fruit flavors combined with hot, as in hot sauce. I actually wrote to the Life Savers company advising them that this was some of the most disgusting candy I’d ever had in my mouth. (“And I’ve been to England!”) They sent me some freebie coupons, which I used to buy proper Life Savers.
Chocolate covered raisins are yummy
I also happen to like Buttered Popcorn Jelly Bellies. I won’t eat the Jalapeno or Harry Potter beans, tho.
Took me decades to try Molé sauce; My folks had gone to Acapulco for a vacation and my mom came back with a recipe for Chicken Molé. I was 8. I asked her what was in it. She said chocolate and I refused to eat dinner that night. She never made it again.
I’ve had Dr Brown’s Cel-Ray a few times - it’s okay, but I prefer a not too sweet Ginger Ale lee, what is Durian?
Durian is a fruit renowned for its odor and flavor. The odor, I have never smelled but is said to be horrific. The flavor is said to be akin to garlic and vanilla flavored custard. I did not try the ice cream; my daughter loves it.
RE: Lemon and chocolate.
Germans do many, many things that are beyond my comprehension; most of their food, I adore, but they have a nasty tendency to put lemon glaze on the outside of chocolate filled pastries and they don’t even have the decency to color it yellow as a warning. Not a gentle lemon either, but lemon at full pucker intensity.
We go to a Chinese shaved ice and boba place a few times a month. They have durian milk-shakes. One of my friends once got it, and we thought that they had spilled industrial cleaner on the table. We actually moved tables before we realized that it was the drink.
The best way I can describe the smell is somewhere between ammonia, an onion, and an armpit. Apparently the fruit is custardy and delicious, though. Can’t get over the smell. I’m bound to try it sometimes. Something that distgusting smelling has some catchet for annoying the wife, which is a key part of my relationship with her.
In reference to the OP they also make a killer avocado milkshake (to go with the durian, pineapple, jack fruit, guava, and banana). I’ve also had avocado cheesecake. Both are interesting, one tends to forget the rich, fatty, nutty taste of the avocado in things like avocado and sprout sandwiches and guacamole.
Which leads me to add the red/green sweet bean to the list, at least to Western palates. I’m used to it by now, but it really is quite beany the first few times. It is a little disconcerting to have burrito filling in your dessert, but it really isn’t that difficult to get used to.
Sure, but it may be tomorrow night before I can post. I think they’re trying to kill me at work this weekend.
As an aside, I tried a durian ice cream bar once… it tasted like a slightly spoiled fishsicle.
You know, I’m reminded of a comic strip, The Born Loser (Don Markstein's Toonopedia: The Born Loser). It was one where the whole strip – ordinarily three or four panels – is merged into one long panel. We see an ice-cream shop. All the customers have looks of shocked horror and disgust on their faces – except for young Wilberforce, who is sitting calmly at the counter with his hands folded in his lap and a triumphant evil grin on his face. Counterman (just as shocked and disgusted as everybody else) to Wilberforce: “That is not one of our 31 flavors!”
Reminds me othe favorite at the annual Gilroy Garlic Festival. Garlic icecream. Also a lot of other stuff like lollypops and popcicles. Wanted to go, but the smell of all the rotting garlic bits left in the fields makes the whole town toxic.
It’s surprisingly good. A dab of peanut butter is alone atop the burger with the mayo, lettuce and maybe tomato slice on the bottom. No ketchup or mustard. It was at an old drive-in in Sedalia, Missouri and I was in an adventurous mood after the state fair.
Here’s the recipe for Garlic Pepper Jelly. It’s sweet and very garlicky which seems like an odd combination at first but it’s really good.
1/2 cup peeled, sliced firm garlic cloves
2 cups water
4 cups sugar
1/4 cup rice vinegar (or white wine vinegar)
1/2 tsp salt
1/8 to 1/4 tsp ground cayenne
3 oz liquid pectin
Puree garlic with half of the water in a food processor or blender until the texture is fine (mixture will be foamy). Pour into large saucepan along with the rest of the water. Over medium heat bring to a simmer; simmer, stirring, for 2 minutes, remove from heat and skim. Measure out 1 3/4 cup puree and return to pan, discard excess if any. Stir in sugar, vinegar, salt, and pepper. Set over medium high heat, stirring, until mixture boils hard (rolling boil). At once add pectin, stirring, and again bring to a hard boil. Boil for exactly one minute. Remove from heat and skim foam. Fill sterilized jars leaving 1/2 inch headspace and seal with two piece lids. Process in boiling water bath for five minutes. It may take a few days for this jelly to set properly so be patient.
This recipe makes a softer set jelly than the commerical kind but I prefer that actually. I would add that you should use the freshest, youngest garlic that you can get. Older garlic (of the kind that’s been stored a while) can have a peculiar chemical reaction with the vinegar and turn blue/green. It’s harmless and doesn’t affect the taste at all but it does look a little strange. My last batch came out grass green; looks more like mint jelly than garlic. Which could be fun in its own way I suppose (if you have an evil bent).
Wrong: if you sample them, they’re open for evil, pure liquid evil.
My brother put a bottle in each of our stockings for Christmas this year, and at a January party, we all opened our bottles and passed them around. We started with brussel sprouts. Most folks took a sniff and scowled, took a drink and said it was vile.
The glass came near me, and the stench made me reel. I very nearly vomited; it was several seconds before I was certain that my gullet was under control. After smelling it, I couldn’t stand to watch other folks drink it. There was no goddam way I was drinking it myself. The odor was like some sort of well-decayed animal blended in an industrial solvent, both organic and harsh, as if drinking it would spread putrescence through your system within a matter of seconds.
I ended up sampling a couple of them–wild rice stuffing and cranberry flavor. You’d think the cranberry flavor would be the odd one out, but no: all of the sodas had the same villainous miasma, the same concentrated evil. I don’t know what chemical they used to produce that horror: barfulahyde or something? We poured the remainder down the sink, and I poured lots and lots of water after it, but it was ten minutes before the odor from the sink no longer made me gag.
I still have one bottle of it in the fridge, an unopened bottle of the Brussel Sprouts. I plan to slip it into my brother’s fridge at some point, unless someone wants to buy it off me–it’s a lovely collector’s item!