It. Is. Amazing.
The local savages have cleared out the German chocolate cake flavor from the chocolate collection freezer shelf. I may have to check a few other supermarkets to see if I can find it. Your description has me want to try it 
3 Likes
My DH has the sweet tooth and is the one who buys ice cream. I have to confess, I’m not a big fan of ice cream - I pretty much leave it alone. I told him about the Tillamook Hazelnut after you mentioned it but he didn’t remember so he came home with 2 other flavors - the German chocolate cake and Dark chocolate cookies and cream (if I’m remembering correctly). He started on the German chocolate cake first - neither one of us found it very remarkable - the goodies are not dispersed well in it. I might enjoy the other one, though. Sometimes I think something is the matter with me, not loving ice cream or pie or most desserts. I think I have a fat tooth, not a sweet tooth. I love cheese, butter, Alfredo sauce and marbled beef and crisp poultry skin but I don’t have any interest in his ice cream.
7 Likes
I saw these cookies at a store here in Sin City called “International Marketplace” and had to buy them because:
① I love chocolate with cookies
② I had never bought anything made in Bosnia Herzegovina!
③ My late mother was named Sara (yes, without an “h”)
The store was very interesting and yes, VERY international. But besides these cookies (which were a cheap version of a Pepperidge Farm type cookie and not too tasty) and some stuffed grape leaves, I bought nothing. There were 2 reasons for that…① Prices were quite high…if ② I’m not exaggerating when I write that by far the vast majority of things on the shelf had no price tags at all. Who would buy something without knowing how much they cost?
5 Likes
Uh-oh… 
7 Likes
Have you tried it yet? If so, are the cake pieces abundant? The flavors all appeal to me except I don’t like cake in my ice cream. I don’t like ice cream served beside my cake either. Oddly, I like ice cream cake.
1 Like
I just put down the dinner fork, so this will have to wait a few hours. I’ll report back
2 Likes
I tried these savoury cheese, onion and thyme biscuits from Scotland and they are delicious. Similar to cheese shortbread.
3 Likes
I think Tillamook brownie batter is next for me if I can find it. FatBoy makes a version of that I really like. The chocolate ice cream of the FatBoy tastes similar to a Wendy’s Frosty, so there’s a big contrast between that and the brownie batter. It will be interesting to see how Tillamook compares.
3 Likes
Sorry that this isn’t from a grocery store, but I finally tried Freddy’s custard. I asked for the simplest, smallest custard dish they had and was given a mini-size and was offered the choice of all vanilla, all chocolate or half & half. I was also offered whipped cream and a cherry. I went for the half & half and whipped cream, no cherry.
It was VERY good, though I think next time I go (if there is one) I’ll order vanilla only. The chocolate was rather rich and in my mind, “custard” = vanilla.
This is only the 2nd time I’ve had custard ice cream served with a scoop-like device, rather than from a soft-serve dispenser. The other time I had the somewhat hard-style custard was at actor Joe Mantegna’s place in Burbank, CA called “Taste of Chicago”which is long gone.
Both types are good, but I think I prefer the soft type.
6 Likes
Feta; I love Israeli feta, so I thought I would try to his new-to-me Bulgarian one. Not as “dairy forward”.
6 Likes
Usually the Bulgarian ones are creamier than most Greek, American and Canadian fetas…
My favorite feta is a Greek premium brand called Dodonis that is sold at Greek markets.
2 Likes
That surprises me. As @Phoenikia mentioned, Bulgarian (and French) feta cheeses tend to be much creamier than Greek feta. I love them, but for a proper choriatiki you need the Greek kind, which I believe is lower in fat and therefore crumblier than its East European / French mates.
1 Like
Someone wants to help me get svelte, the shelves marked with the new Tillamook chocolate ice cream tags were barer than a baboon’s ass (both stores). I came home empty handed again. 
4 Likes
Dodonis is a little creamier than most Greek feta, and excellent in salad.
2 Likes
Oh, no! Nasty bastidges!
2 Likes
With regard to the fetas, it’s not creaminess I mean, it’s more milky or creamy tasting. Maybe less tangy.
In the link in my last post, it looks like the kind of milk proportions (it says “between 45 and 60 percent sheep’s milk or goat’s milk. Less often and much less traditionally, cow’s milk can be used to make a feta-style cheese” ) , or maybe how long it’s brined or aged.
Maybe that’s what I am noticing.
I did notice one is advertised as “better for cooking”. I don’t remember which. I use them on, or preferably in salads. I prefer they stay crumbly.
4 Likes
Something I’ve never said before–i’m burned out on ice cream. The Tillamook brownie batter is going to have to wait a while.
3 Likes
Blasphemy!
3 Likes
Why, lousy! 
I’m not big on batter in ice cream, but my PIC would prolly snarf it up. The chocolate hazelnut is still my favorite.
Short burnout. I bought Tillamook brownie batter today. Haven’t tried it, yet.
2 Likes
